Buying less and wasting less food. Changes in household food energy purchases, energy intakes and energy density between 2007 and 2012 with and without adjustment for food waste.

Science.gov (United States)

Whybrow, Stephen; Horgan, Graham W; Macdiarmid, Jennie I

2017-05-01

Consumers in the UK responded to the rapid increases in food prices between 2007 and 2009 partly by reducing the amount of food energy bought. Household food and drink waste has also decreased since 2007. The present study explored the combined effects of reductions in food purchases and waste on estimated food energy intakes and dietary energy density. The amount of food energy purchased per adult equivalent was calculated from Kantar Worldpanel household food and drink purchase data for 2007 and 2012. Food energy intakes were estimated by adjusting purchase data for food and drink waste, using waste factors specific to the two years and scaled for household size. Scotland. Households in Scotland (n 2657 in 2007; n 2841 in 2012). The amount of food energy purchased decreased between 2007 and 2012, from 8·6 to 8·2 MJ/adult equivalent per d (Pfood waste, estimated food energy intake was not significantly different (7·3 and 7·2 MJ/adult equivalent per d for 2007 and 2012, respectively; P=0·186). Energy density of foods purchased increased slightly from 700 to 706 kJ/100 g (P=0·010). While consumers in Scotland reduced the amount of food energy that they purchased between 2007 and 2012, this was balanced by reductions in household food and drink waste over the same time, resulting in no significant change in net estimated energy intake of foods brought into the home.

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.

Amodal brain activation and functional connectivity in response to high-energy-density food cues in obesity.

Science.gov (United States)

Carnell, Susan; Benson, Leora; Pantazatos, Spiro P; Hirsch, Joy; Geliebter, Allan

2014-11-01

The obesogenic environment is pervasive, yet only some people become obese. The aim was to investigate whether obese individuals show differential neural responses to visual and auditory food cues, independent of cue modality. Obese (BMI 29-41, n = 10) and lean (BMI 20-24, n = 10) females underwent fMRI scanning during presentation of auditory (spoken word) and visual (photograph) cues representing high-energy-density (ED) and low-ED foods. The effect of obesity on whole-brain activation, and on functional connectivity with the midbrain/VTA, was examined. Obese compared with lean women showed greater modality-independent activation of the midbrain/VTA and putamen in response to high-ED (vs. low-ED) cues, as well as relatively greater functional connectivity between the midbrain/VTA and cerebellum (P food cues within the midbrain/VTA and putamen, and altered functional connectivity between the midbrain/VTA and cerebellum, could contribute to excessive food intake in obese individuals. © 2014 The Obesity Society.

Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database.

Science.gov (United States)

Menezes, Elizabete Wenzel de; Grande, Fernanda; Giuntini, Eliana Bistriche; Lopes, Tássia do Vale Cardoso; Dan, Milana Cara Tanasov; Prado, Samira Bernardino Ramos do; Franco, Bernadette Dora Gombossy de Melo; Charrondière, U Ruth; Lajolo, Franco Maria

2016-02-15

Dietary fiber (DF) contributes to the energy value of foods and including it in the calculation of total food energy has been recommended for food composition databases. The present study aimed to investigate the impact of including energy provided by the DF fermentation in the calculation of food energy. Total energy values of 1753 foods from the Brazilian Food Composition Database were calculated with or without the inclusion of DF energy. The energy values were compared, through the use of percentage difference (D%), in individual foods and in daily menus. Appreciable energy D% (⩾10) was observed in 321 foods, mainly in the group of vegetables, legumes and fruits. However, in the Brazilian typical menus containing foods from all groups, only D%foods, when individually considered. Copyright © 2015 Elsevier Ltd. All rights reserved.

Patterns of Food Parenting Practices and Children's Intake of Energy-Dense Snack Foods.

Science.gov (United States)

Gevers, Dorus W M; Kremers, Stef P J; de Vries, Nanne K; van Assema, Patricia

2015-05-27

Most previous studies of parental influences on children's diets included just a single or a few types of food parenting practices, while parents actually employ multiple types of practices. Our objective was to investigate the clustering of parents regarding food parenting practices and to characterize the clusters in terms of background characteristics and children's intake of energy-dense snack foods. A sample of Dutch parents of children aged 4-12 was recruited by a research agency to fill out an online questionnaire. A hierarchical cluster analysis (n = 888) was performed, followed by k-means clustering. ANOVAs, ANCOVAs and chi-square tests were used to investigate associations between cluster membership, parental and child background characteristics, as well as children's intake of energy-dense snack foods. Four distinct patterns were discovered: "high covert control and rewarding", "low covert control and non-rewarding", "high involvement and supportive" and "low involvement and indulgent". The "high involvement and supportive" cluster was found to be most favorable in terms of children's intake. Several background factors characterized cluster membership. This study expands the current knowledge about parental influences on children's diets. Interventions should focus on increasing parental involvement in food parenting.

Energy-dense fast food products cost less: an observational study of the energy density and energy cost of Australian fast foods.

Science.gov (United States)

Wellard, Lyndal; Havill, Michelle; Hughes, Clare; Watson, Wendy L; Chapman, Kathy

2015-12-01

To examine the association between energy cost and energy density of fast food products. Twenty Sydney outlets of the five largest fast food chains were surveyed four times. Price and kilojoule data were collected for all limited-time-only menu items (n=54) and a sample of standard items (n=67). Energy cost ($/kilojoule) and energy density (kilojoules/gram) of menu items were calculated. There was a significant inverse relationship between menu item energy density and energy cost (pFast food chains could provide a wider range of affordable, lower-energy foods, use proportional pricing of larger serve sizes, or change defaults in meals to healthier options. More research is required to determine the most effective strategy to reduce the negative impact of fast food on the population's diet. Current pricing in the fast food environment may encourage unhealthier purchases. © 2015 Public Health Association of Australia.

Energy Use in Food System

NARCIS (Netherlands)

Dutilh, C.; Blonk, H.; Linnemann, A.R.

2014-01-01

Nature generates the raw materials for food, fuelled by energy from the sun. However, before food can be consumed, (mineral) energy is required for cultivation, transportation, preparation and conservation purposes. This paper presents and discusses the energy requirements for various categories of

Energy efficient cooking systems, food-preparation facilities, and human diets

Energy Technology Data Exchange (ETDEWEB)

Newborough, M.

1987-07-01

The opportunities for saving energy, which are available to those working within the final link of the UK food system, i.e. at, or in relation to, the points of consumption are identified. Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterised by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. (author).

Emotions in overweight and normal-weight women immediately after eating foods differing in energy.

Science.gov (United States)

Macht, Michael; Gerer, Jutta; Ellgring, Heiner

2003-11-01

Immediate effects of low-, medium-, and high-energy foods on the emotional state of normal-weight and overweight women were studied experimentally. Nineteen normal-weight (body mass index [BMI]: 19-25 kg/m2) and 19 overweight women (BMI: 26-40 kg/m2) aged 18-40 years received samples of food that differed in energy content (low vs. medium vs. high energy) and rated their emotional state immediately after eating. Perceived characteristics of the foods and associations elicited by the foods were also obtained. Negative emotions (anger, fear, shame, and sadness) and sleepiness increased, while happiness decreased with energy of foods. Emotionally negative associations were more frequent, while positive emotions were less frequent the higher the energy content of the foods. Sadness, shame, fear, and sleepiness after eating high-energy food tended to be more intense in overweight women. Additional analyses demonstrated influences of eating habits, e.g., disinhibition. The higher the energy content of a food stimulus, the more it was viewed as "unhealthy" and "dangerous." It is suggested that immediate food-induced changes of emotions can be explained by activation of associative emotion networks.

Climate and Southern Africa's Water-Energy-Food Nexus

Science.gov (United States)

Conway, D.; Osborn, T.; Dorling, S.; Ringler, C.; Lankford, B.; Dalin, C.; Thurlow, J.; Zhu, T.; Deryng, D.; Landman, W.; Archer van Garderen, E.; Krueger, T.; Lebek, K.

2014-12-01

Numerous challenges coalesce to make Southern Africa emblematic of the connections between climate and the water-energy-food nexus. Rainfall and river flows in the region show high levels of variability across a range of spatial and temporal scales. Physical and socioeconomic exposure to climate variability and change is high, for example, the contribution of electricity produced from hydroelectric sources is over 30% in Madagascar and Zimbabwe and almost 100% in the DRC, Lesotho, Malawi, and Zambia. The region's economy is closely linked with that of the rest of the African continent and climate-sensitive food products are an important item of trade. Southern Africa's population is concentrated in regions exposed to high levels of hydro-meteorological variability, and will increase rapidly over the next four decades. The capacity to manage the effects of climate variability tends, however, to be low. Moreover, with climate change annual precipitation levels, soil moisture and runoff are likely to decrease and rising temperatures will increase evaporative demand. Despite high levels of hydro-meteorological variability, the sectoral and cross-sectoral water-energy-food linkages with climate in Southern Africa have not been considered in detail. Lack of data and questionable reliability are compounded by complex dynamic relationships. We review the role of climate in Southern Africa's nexus, complemented by empirical analysis of national level data on climate, water resources, crop and energy production, and economic activity. Our aim is to examine the role of climate variability as a driver of production fluctuations in the nexus, and to improve understanding of the magnitude and temporal dimensions of their interactions. We first consider national level exposure of food, water and energy production to climate in aggregate economic terms and then examine the linkages between interannual and multi-year climate variability and economic activity, focusing on food and

Learning about the energy density of liquid and semi-solid foods.

Science.gov (United States)

Hogenkamp, P S; Stafleu, A; Mars, M; de Graaf, C

2012-09-01

People learn about a food's satiating capacity by exposure and consequently adjust their energy intake. To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption. In a randomized crossover design, participants (n=27, age: 21±2.4 years, body mass index: 22.2±1.6 kg m(-2)) repeatedly consumed highly novel foods that were either low-energy-dense (LE: 30 kcal per 100 g) or high-energy-dense (HE: 130 kcal per 100 g), and either liquid or semi-solid, resulting in four product conditions. In each condition, a fixed portion of test food was consumed nine times as an obligatory part of breakfast, lunch and dinner on 3 consecutive days. All meals continued with an ad libitum buffet; food items for evening consumption were provided and the intake (kcal per day) was measured. Buffet intake depended on energy density and day of consumption of the test foods (day*energy interaction: P=0.02); daily buffet intake increased from day 1 (1745±577 kcal) to day 3 (1979±567 kcal) in the LE conditions; intake did not change in the HE conditions (day 1: 1523±429 kcal, day 3: 1589±424 kcal). Food texture did not affect the intake (P=0.56). Intake did depend on energy density of the test foods; participants increased their buffet intake over days in response to learning about the satiating capacity of the LE foods, but did not change buffet intake over days when repeatedly consuming a HE food as part of their meal. The adjustments in intake were made irrespective of the food texture.

Accuracy of Stated Energy Contents of Restaurant Foods

Science.gov (United States)

Urban, Lorien E.; McCrory, Megan A.; Dallal, Gerard E.; Das, Sai Krupa; Saltzman, Edward; Weber, Judith L.; Roberts, Susan B.

2015-01-01

Context National recommendations for the prevention and treatment of obesity emphasize reducing energy intake. Foods purchased in restaurants provide approximately 35% of the daily energy intake in US individuals but the accuracy of the energy contents listed for these foods is unknown. Objective To examine the accuracy of stated energy contents of foods purchased in restaurants. Design and Setting A validated bomb calorimetry technique was used to measure dietary energy in food from 42 restaurants, comprising 269 total food items and 242 unique foods. The restaurants and foods were randomly selected from quick-serve and sit-down restaurants in Massachusetts, Arkansas, and Indiana between January and June 2010. Main Outcome Measure The difference between restaurant-stated and laboratory-measured energy contents, which were corrected for standard metabolizable energy conversion factors. Results The absolute stated energy contents were not significantly different from the absolute measured energy contents overall (difference of 10 kcal/portion; 95% confidence interval [CI], −15 to 34 kcal/portion; P=.52); however, the stated energy contents of individual foods were variable relative to the measured energy contents. Of the 269 food items, 50 (19%) contained measured energy contents of at least 100 kcal/portion more than the stated energy contents. Of the 10% of foods with the highest excess energy in the initial sampling, 13 of 17 were available for a second sampling. In the first analysis, these foods contained average measured energy contents of 289 kcal/portion (95% CI, 186 to 392 kcal/portion) more than the stated energy contents; in the second analysis, these foods contained average measured energy contents of 258 kcal/portion (95% CI, 154 to 361 kcal/portion) more than the stated energy contents (Prestaurant foods were accurate overall. However, there was substantial inaccuracy for some individual foods, with understated energy contents for those with lower

Energy-efficient cooking systems, food-preparation facilities, and human diets

Energy Technology Data Exchange (ETDEWEB)

Newborough, M.

1987-01-01

This thesis aims at identifying the opportunities for saving energy, which are available to those working within the final link of the UK food system (i.e., at, or in relation to, the points of consumption). Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterized by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens (and their associated dining facilities) tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens, but to a lesser extent because the cooks there usually pay (or contribute towards) the fuel bills. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. Furthermore most people have insufficient knowledge of the nutritional suitabilities and the primary-energy costs of their diets. Thus a major educational need exists, which must be satisfied if industrialized food systems are to become more energy efficient.

A Data Analysis Toolbox for Modeling the Global Food-Energy-Water Nexus

Science.gov (United States)

AghaKouchak, A.; Sadegh, M.; Mallakpour, I.

2017-12-01

Water, Food and energy systems are highly interconnected. More than seventy percent of global water resource is used for food production. Water withdrawal, purification, and transfer systems are energy intensive. Furthermore, energy generation strongly depends on water availability. Therefore, considering the interactions in the nexus of water, food and energy is crucial for sustainable management of available resources. In this presentation, we introduce a user-friendly data analysis toolbox that mines the available global data on food, energy and water, and analyzes their interactions. This toolbox provides estimates of water footprint for a wide range of food types in different countries and also approximates the required energy and water resources. The toolbox also provides estimates of the corresponding emissions and biofuel production of different crops. In summary, this toolbox allows evaluating dependencies of the food, energy, and water systems at the country scale. We present global analysis of the interactions between water, food and energy from different perspectives including efficiency and diversity of resources use.

Ionizing energy in food processing and pest control. 1. Wholesomeness of food treated with ionizing energy

International Nuclear Information System (INIS)

Wierbicki, Eugen

1986-01-01

Congressional concerns about the use of ionizing energy for food preservation and to control pests in food products for export and domestic use promoted the preparation of this report by a special task force of the Council for Agricultural Science and Technology (CAST). An overview surveys research conducted on the toxicological safety, nutritional quality, and microbiological safety of foods treated with ionizing energy. Background information is provided on various types of electromagnetic radiation, effects of ionizing energy level and dose, sources of natural background radiation and induced radioactivity, and the nature and safety of various radiolytic products. Objectives, methodologies, and problems associated with feeding studies of toxicological safety are outlined; results of scientific studies, U.S. government wholesomeness studies, and international feeding studies are summarized. Studies on the nutritional value of food products processed using ionized energy have examined the effects of ionizing energy on 1) composite diets, 2) carbohydrates, 3) fats, 4) proteins and amino acids, 5) vitamins (potatoes, onions, fruits, meat, seafood, cereals, vegetables, dairy products, oils), 6) antivitamins, and 7) minerals. The report concludes that currently available scientific evidence indicates that foods exposed to ionizing energy under the conditions proposed for commercial application are 1) wholesome (safe to eat) and 2) comparable in nutritional adequacy to fresh or conventionally processed foods

Electromagnetic energy and food processing

International Nuclear Information System (INIS)

Mudgett, R.

1988-01-01

The use of electromagnetic energy in food processing is reviewed with respect to food safety, nutritional quality, and organoleptic quality. The effects of nonionizing radiation sources such as microwave and radio-frequency energy and ionizing radiation sources, e.g. radioactive cobalt-60 and caesium-137, on the inactivation of microbes and nutrients are compared with those of conventional heating processes both in terms of their kinetic behavior and their mechanisms of interaction with foods. The kinetics of microwave and conventional thermal inactivation are considered for a generalized nth-order model based on time and temperature conditions. However, thermal inactivation effects are often modeled by 1 st-order kinetics. Microbial and nutrient inactivation by ionizing sources are considered for a 1 st-order model based on radiation dose. Both thermal and radiation resistance concepts are reviewed and some typical values of radiation resistance are given for sensitive vegetative bacterial cells, yeasts, and molds and for resistant bacterial spores and viruses. Nonionizing microwave energy sources are increasingly used in home and industrial food processing and are well-accepted by the American public. But, despite recent Food and Drug Administration approval of low and intermediate ionizing radiation dose levels for grains and other plant products and the fact that irradiated foods are sold in more than 20 countries of the world, public fears in the U.S. about nuclear energy may limit the role of ionizing radiation in food processing and preservation and may also limit the use of nuclear fuels as an alternate source of electrical energy. (33 refs.)

Food waste and the food-energy-water nexus: A review of food waste management alternatives.

Science.gov (United States)

Kibler, Kelly M; Reinhart, Debra; Hawkins, Christopher; Motlagh, Amir Mohaghegh; Wright, James

2018-04-01

Throughout the world, much food produced is wasted. The resource impact of producing wasted food is substantial; however, little is known about the energy and water consumed in managing food waste after it has been disposed. Herein, we characterize food waste within the Food-Energy-Water (FEW) nexus and parse the differential FEW effects of producing uneaten food and managing food loss and waste. We find that various food waste management options, such as waste prevention, landfilling, composting, anaerobic digestion, and incineration, present variable pathways for FEW impacts and opportunities. Furthermore, comprehensive sustainable management of food waste will involve varied mechanisms and actors at multiple levels of governance and at the level of individual consumers. To address the complex food waste problem, we therefore propose a "food-waste-systems" approach to optimize resources within the FEW nexus. Such a framework may be applied to devise strategies that, for instance, minimize the amount of edible food that is wasted, foster efficient use of energy and water in the food production process, and simultaneously reduce pollution externalities and create opportunities from recycled energy and nutrients. Characterization of FEW nexus impacts of wasted food, including descriptions of dynamic feedback behaviors, presents a significant research gap and a priority for future work. Large-scale decision making requires more complete understanding of food waste and its management within the FEW nexus, particularly regarding post-disposal impacts related to water. Copyright © 2018 Elsevier Ltd. All rights reserved.

High consumption foods and their influence on energy and protein intake in institutionalized older adults.

Science.gov (United States)

Mila, R; Abellana, R; Padro, L; Basulto, J; Farran, A

2012-02-01

The elderly, and especially those attending nursing homes, are at great risk from certain nutritional deficiencies. The aim of this study was to determine which food groups present the highest rates of consumption among the institutionalized elderly and study the energy density of each food group and the number of calories and amount of protein in the total diet of each resident. This was a multicentre observational study of a sample of the institutionalized population over the age of 65. The sample of patients was drawn from four Spanish nursing homes (Santa Coloma Gramanet, Barcelona, Madrid and Bilbao). Our final sample comprised a total of 62 individuals, of whom 22 were men and 40 women, aged between 68 and 96 years. Dietary data were collected using the double weight method for each main meal (breakfast, lunch, afternoon snack and dinner), including food type, the quantity of food served and the amount of plate waste for each of the main meals served during 21 days. The characteristics of the study population were compared by Student's t-test and χ2 test. The results are expressed in terms of their median values and the interquartile range. To analyse the overall differences between sites, gender and food groups we used Kruskall-Wallis test combined with the Mann-Whitney U-test with Bonferroni correction for multiple comparisons. The food group that was served most was milk products (376.25 g/day). A large amount of potatoes were also served (109.64 g/day) as were sweets and pastries (62.14 g/day). The daily serving of fruit (138.34 g/day) and vegetables (239.47 g/day) was equivalent to no more than that of a daily ration in each case. Milk was the food group with the highest consumption (311 g/day). Most of the energy was provided by groups with a higher energy density like as fats and sauces, sweets and pastries and bread. The mean protein consumption was 82,6 g/day (Table 5) and no significant differences were recorded in this consumption between men and

Solar energy in food processing-a critical appraisal.

Science.gov (United States)

Eswara, Amruta R; Ramakrishnarao, M

2013-04-01

Increasing population and high cost of fuels have created opportunities for using alternate energies for post-harvest processing of foods. Solar food processing is an emerging technology that provides good quality foods at low or no additional fuel costs. A number of solar dryers, collectors and concentrators are currently being used for various steps in food processing and value addition. Society for Energy, Environment and Development (SEED) developed Solar Cabinet Dryer with forced circulation which has been used for dehydration and development of value added products from locally grown fruits, vegetables, leafy greens and forest produce. Drying under simulated shade conditions using UV-reducing Blue filter helps retain nutrients better. Its simple design and ease of handling makes SEED Solar Dryer an ideal choice for application of food processing in rural settings, closer to where the harvest is produced, eliminating the need for expensive transportation or storage of fresh produce. It also creates employment opportunities among the rural population, especially women. Other gadgets based on solar collectors and concentrators currently being used at various steps of food processing are reviewed.

Modern foraging: Presence of food and energy density influence motivational processing of food advertisements.

Science.gov (United States)

Bailey, Rachel L

2016-12-01

More energy dense foods are preferable from an optimal foraging perspective, which suggests these foods are more motivationally relevant due to their greater capability of fulfilling biological imperatives. This increase in motivational relevance may be exacerbated in circumstances where foraging will be necessary. This study examined how food energy density and presence of food in the immediate environment interacted to influence motivational processing of food advertisements. N = 58 adults viewed advertisements for foods varying in energy density in contexts where the advertised food was actually present in the viewing room or not. Advertisements for more energy dense foods elicited greater skin conductivity level compared to ads for less energy dense foods when food was not present. All ads elicited decreases in corrugator supercilii activation indicating positive emotional response resultant from appetitive motivational activation, though the greatest activation was exhibited toward higher energy density foods when food was present. This supports an optimal foraging perspective and has implications for healthy eating interventions. Copyright © 2016 Elsevier Ltd. All rights reserved.

The case for local food in sustainable food-energy-water systems

Science.gov (United States)

Campbell, J. E.; Zumkehr, A. L.; Yang, Y.

2017-12-01

Local food systems, which are characterized by foodsheds with small distances between production and consumption ( 100 km), are currently experiencing explosive growth. Local food has largely been assessed within the context of transportation energy. While the effects of local food systems on transportation energy are well studied, broader implications of localization on the food-energy-water nexus are not. Furthermore, little is known about the potential for local food to scale beyond niche markets and meet a significant fraction of total food demand. Here we estimate the upper potential for all existing croplands to meet total U.S. food demand through local food networks. Our spatially explicit land-use model simulates the years 1850 through 2000 and accounts for a wide range of foodshed areas, diets, food waste, population distributions, cropland areas, and crop yields. While we find that the foodshed potential has declined in time, our results also demonstrate an unexpectedly large potential at present for supporting as much as 82% of national food demand within a 50 mile foodshed radius. The decline is associated with extreme pressures from demographic and agronomic trends that if continued could significantly undermine recent national policies focused on food localization. We then apply a life-cycle assessment approach to show that for some crops, irrigation could contribute up to 50% of the cradle-to-gate carbon emissions, thus they may benefit from food localization making use of water from wastewater treatment plants. Our results also show that local food could reduce the water footprint of lettuce by 50%. Our study suggests that exploring future scenarios, beyond assessing historical outcomes, is critical if food-energy-water research is to support sustainable decision making.

Energy security for India: Biofuels, energy efficiency and food productivity

International Nuclear Information System (INIS)

Gunatilake, Herath; Roland-Holst, David; Sugiyarto, Guntur

2014-01-01

The emergence of biofuel as a renewable energy source offers opportunities for significant climate change mitigation and greater energy independence to many countries. At the same time, biofuel represents the possibility of substitution between energy and food. For developing countries like India, which imports over 75% of its crude oil, fossil fuels pose two risks—global warming pollution and long-term risk that oil prices will undermine real living standards. This paper examines India's options for managing energy price risk in three ways: biofuel development, energy efficiency promotion, and food productivity improvements. Our salient results suggest that biodiesel shows promise as a transport fuel substitute that can be produced in ways that fully utilize marginal agricultural resources and hence promote rural livelihoods. First-generation bioethanol, by contrast, appears to have a limited ability to offset the impacts of oil price hikes. Combining the biodiesel expansion policy with energy efficiency improvements and food productivity increases proved to be a more effective strategy to enhance both energy and food security, help mitigate climate change, and cushion the economy against oil price shocks. - Highlights: • We investigate the role of biofuels in India applying a CGE model. • Biodiesel enhances energy security and improve rural livelihoods. • Sugarcane ethanol does not show positive impact on the economy. • Biodiesel and energy efficiency improvements together provide better results. • Food productivity further enhances biodiesel, and energy efficiency impacts

Energy and water tradeoffs in enhancing food security: A selective international assessment

International Nuclear Information System (INIS)

Mushtaq, Shahbaz; Maraseni, Tek Narayan; Maroulis, Jerry; Hafeez, Mohsin

2009-01-01

Rice is the major staple food in most Asian countries. However, with rapidly growing populations, sustained high productivity and yields through improving water productivity is critically important. Increasingly complex energy-agriculture relationships require an in-depth understanding of water and energy tradeoffs. This study contributes to energy and food policies by analysing the complex energy, water and economics dynamics across a selection of major rice growing countries. The results show that tradeoffs exist between yield and energy inputs with high yield attributed to higher levels of energy input. The selected developed countries show higher energy productivity, relative to all other energy inputs, compared to the selected developing counties, owing to enhanced mechanisation, on-farm technology and improved farm management. Among all countries, China has the highest water productivity due to water-saving irrigation practices. These practices offer opportunities for developed and developing countries to increase water productivity at the same time taking advantage of economic and energy benefits of reduced pumping. Sustained production from agriculture is vital to food security. Improved irrigation practices can offset environmental footprints in the short run but their large-scale implementation remains an issue. In the long run, investments are needed to buffer the negative impacts of food production on the environment. Investments to boost water productivity and improved energy use efficiency in crop production are two pathways to reduce energy dependency, enhanced natural resource sustainability and ensuring future food security.

The effect of a fictitious peer on young children's choice of familiar v. unfamiliar low- and high-energy-dense foods

NARCIS (Netherlands)

Bevelander, K.E.; Anschütz, D.J.; Engels, R.C.M.E.

2012-01-01

The present experimental study was the first to investigate the impact of a remote (non-existent) peer on children's food choice of familiar v. unfamiliar low- and high-energy-dense food products. In a computer task, children (n 316; 50·3 % boys; mean age 7·13 (sd 0·75) years) were asked to choose

Effects of daily snack food intake on food reinforcement depend on body mass index and energy density.

Science.gov (United States)

Clark, Erika N; Dewey, Amber M; Temple, Jennifer L

2010-02-01

The reinforcing value of food plays a role in food consumption. We have shown previously that daily intake of a high-energy-density (HED) snack food decreases food reinforcement and food liking in nonobese women but increases food reinforcement and decreases food liking in obese women. These previous studies were conducted with the use of only HED snack foods. The purpose of this study was to determine whether these effects generalize to low-energy-density (LED) foods. Participants (n = 53) had food reinforcement and food liking tested at baseline and then again after 2 wk of daily consumption of 60-g portions of an HED (n = 26) or an LED (n = 27) snack food. We observed a decrease in food reinforcement in women with a lower body mass index (BMI) and an increase in food reinforcement in women with a higher BMI after 14 d of consumption of an HED snack food. Food liking decreased in all women, regardless of BMI, after repeated consumption of HED foods. Conversely, all women, regardless of BMI, showed a decrease in food reinforcement after 14 d of LED snack food consumption. Women with a lower BMI who consumed LED snacks also showed a decrease in liking, but women with a higher BMI who consumed LED foods reported no change in liking. These findings suggest that changes in food reinforcement after daily snack food intake are influenced by both BMI and the energy density of the foods. In addition, changes in food reinforcement cannot be explained by changes in food liking.

Use of nuclear energy to preserve man's food

International Nuclear Information System (INIS)

Zeeuw, Dick de

1976-01-01

Food irradiation is one of these existing technologies. It is a physical method that can be used to preserve food from microbial and insect damage and infection, as well as from physiological deterioration. In other words, this method can extend the storage life of food considerably without noticeable change of the properties of the food commodity. The impact of food irradiation can be very great especially because of its contribution to the hygienization of food. Irradiation eliminates pathogens like Salmonella and other enterobacteria and replaces potential dangerous chemicals like ethylene oxide, methylbromide, maleic hydrazide. Furthermore, irradiation is a very low energy process compared with heating, freezing etc., and saves energy by reducing the frequency of food-transports. To save on energy is becoming very important. Over the past two decades, with our cheap energy and low-cost food economy, there was little impetus to push ahead with low energy processing such as food irradiation

Water-food-energy nexus index: analysis of water-energy-food nexus of crop's production system applying the indicators approach

Science.gov (United States)

El-Gafy, Inas

2017-10-01

Analysis the water-food-energy nexus is the first step to assess the decision maker in developing and evaluating national strategies that take into account the nexus. The main objective of the current research is providing a method for the decision makers to analysis the water-food-energy nexus of the crop production system at the national level and carrying out a quantitative assessment of it. Through the proposed method, indicators considering the water and energy consumption, mass productivity, and economic productivity were suggested. Based on these indicators a water-food-energy nexus index (WFENI) was performed. The study showed that the calculated WFENI of the Egyptian summer crops have scores that range from 0.21 to 0.79. Comparing to onion (the highest scoring WFENI,i.e., the best score), rice has the lowest WFENI among the summer food crops. Analysis of the water-food-energy nexus of forty-two Egyptian crops in year 2010 was caried out (energy consumed for irrigation represent 7.4% of the total energy footprint). WFENI can be applied to developed strategies for the optimal cropping pattern that minimizing the water and energy consumption and maximizing their productivity. It can be applied as a holistic tool to evaluate the progress in the water and agricultural national strategies. Moreover, WFENI could be applied yearly to evaluate the performance of the water-food-energy nexus managmant.

Food waste-to-energy conversion technologies: current status and future directions.

Science.gov (United States)

Pham, Thi Phuong Thuy; Kaushik, Rajni; Parshetti, Ganesh K; Mahmood, Russell; Balasubramanian, Rajasekhar

2015-04-01

Food waste represents a significantly fraction of municipal solid waste. Proper management and recycling of huge volumes of food waste are required to reduce its environmental burdens and to minimize risks to human health. Food waste is indeed an untapped resource with great potential for energy production. Utilization of food waste for energy conversion currently represents a challenge due to various reasons. These include its inherent heterogeneously variable compositions, high moisture contents and low calorific value, which constitute an impediment for the development of robust, large scale, and efficient industrial processes. Although a considerable amount of research has been carried out on the conversion of food waste to renewable energy, there is a lack of comprehensive and systematic reviews of the published literature. The present review synthesizes the current knowledge available in the use of technologies for food-waste-to-energy conversion involving biological (e.g. anaerobic digestion and fermentation), thermal and thermochemical technologies (e.g. incineration, pyrolysis, gasification and hydrothermal oxidation). The competitive advantages of these technologies as well as the challenges associated with them are discussed. In addition, the future directions for more effective utilization of food waste for renewable energy generation are suggested from an interdisciplinary perspective. Copyright © 2014 Elsevier Ltd. All rights reserved.

Water incorporated into a food but not served with a food decreases energy intake in lean women.

Science.gov (United States)

Rolls, B J; Bell, E A; Thorwart, M L

1999-10-01

Previous research showed that decreasing the energy density (kJ/g) of foods by adding water to them can lead to reductions in energy intake. Few studies have examined how water consumed as a beverage affects food intake. This study examined the effects of water, both served with a food and incorporated into a food, on satiety. In a within-subjects design, 24 lean women consumed breakfast, lunch, and dinner in our laboratory 1 d/wk for 4 wk. Subjects received 1 of 3 isoenergetic (1128 kJ) preloads 17 min before lunch on 3 d and no preload on 1 d. The preloads consisted of 1) chicken rice casserole, 2) chicken rice casserole served with a glass of water (356 g), and 3) chicken rice soup. The soup contained the same ingredients (type and amount) as the casserole that was served with water. Decreasing the energy density of and increasing the volume of the preload by adding water to it significantly increased fullness and reduced hunger and subsequent energy intake at lunch. The equivalent amount of water served as a beverage with a food did not affect satiety. Energy intake at lunch was 1209 +/- 125 kJ after the soup compared with 1657 +/- 148 and 1639 +/- 148 kJ after the casserole with and without water, respectively. Subjects did not compensate at dinner for this reduction in lunch intake. Consuming foods with a high water content more effectively reduced subsequent energy intake than did drinking water with food.

Energy use in the food manufacturing industry

Energy Technology Data Exchange (ETDEWEB)

Cleland, A.C.; Earle, M.D.

1980-01-01

A survey was conducted to find the level of energy consumption in the food manufacturing industry, which is the food processing industry excluding meat, dairy, and brewing. Data were used from 74 factories. The manufacturing industry was divided into 14 industry groups and the 4 major energy consumers were found to be fruit and vegetable processing, sugar refining, animal feed production, and bread and pastry baking. The present report summarizes results from the survey. It determined the following: the sources of energy used by the insu industry and the annual consumption of each energy form; the consumption of fuel and electricity in the production of the various manufactured food products; the minimum practical energy requirement for processing the various food products; and the potential for conservation and the methods for achieving savings.

High-power CW LINAC for food irradiation

International Nuclear Information System (INIS)

Alimov, A.S.; Knapp, E.A.; Shvedunov, V.I.; Trower, W.P.

2000-01-01

The continuing high profile food poisoning incidents are beginning to attract food processors using electron and γ-ray sterilization technologies. The present method of choice uses radioactive isotopes but high-power electron particle accelerators are proving an increasingly attractive alternative. We are developing a family of compact industrial continuous wave linear accelerators which produce electrons with energies from 600 keV in increments of ∼600 keV and with beam power of 30 kW increasing in increments of 30 kW. Here, we describe the performance of our 1st section that accelerates 15 keV gun electrons to relativistic energies and then we sketch the design of the less demanding subsequent sections that we are now constructing

Energy intensities of food products. Energie-intensiteiten van voedingsmiddelen

Energy Technology Data Exchange (ETDEWEB)

Kok, R.; Biesiot, W.; Wilting, H.C.

1993-08-01

The energy intensity of a product is the amount of primary energy used per Dutch guilder spent on consumer goods. The energy intensity can differ for each spending and varies from household to household. The aim of this study is to calculate the energy intensities and to provide an overview of the total package of consumer goods, including sociological categories and lifestyles, and the related use of primary energy to produce these goods. Use is made of the Energy Analysis Program (EAP) to calculate the energy intensities. EAP is based on the hybrid method: both the process analysis and the input-output analysis are applied in the model. The data input of the model consists of data from the Budget Survey 1990 of the Dutch Central Bureau of Statistics, which holds data of consumptions from 2767 households. In the chapters 4 to 10 energy intensities are given of the categories bread, pastry and groceries (chapter four), potatoes, vegetables and fruits (chapter five), sugary products and beverages (chapter six), oils and fats (chapter seven), meat, meat products and fish (chapter eight), dairy products (chapter nine), and other food products (chapter ten). The highest energy intensity is found for oils and fats (13.5 MJ per Dutch guilder). The energy intensities for the other products vary from 4.0 to 6.6 MJ/gld. It appears that most of the energy intensive products are products which do not use a large part of the primary energy, mainly because the consumption of these products is low. On the other hand many of the products that consume much of the primary energy (i.e. are consumed much themselves) are relatively energy extensive. The products that show a high consumption rate have relatively low energy intensities. Some of the options to shift towards a more energy extensive food package are the use of fresh products and outside grown products instead of treated products or greenhouse products and a more balanced diet. 5 figs., 18 tabs., 2 appendices, 52 refs.

Atomic energy and food

Energy Technology Data Exchange (ETDEWEB)

NONE

1969-07-01

International activities aimed at improving, increasing and conserving food supplies are fostered in special ways by the Joint Division of Atomic Energy in Food and Agriculture established by the Agency and the Food and Agriculture Organization of the United Nations. An examination of the processes by which food is produced and of the skills arising from nuclear techniques which are being applied is made here by Maurice Fried and Bjorn Sigurbjornsson. They are the Director and Deputy Director of the Joint Division, which is an integral part of both the Agriculture Department of FAO and of the Agency's Department of Research and Isotopes. (author)

Designing and visualizing the water-energy-food nexus system

Science.gov (United States)

Endo, A.; Kumazawa, T.; Yamada, M.; Kato, T.

2017-12-01

The objective of this study is to design and visualize a water-energy-food nexus system to identify the interrelationships between water-energy-food (WEF) resources and to understand the subsequent complexity of WEF nexus systems holistically, taking an interdisciplinary approach. Object-oriented concepts and ontology engineering methods were applied according to the hypothesis that the chains of changes in linkages between water, energy, and food resources holistically affect the water-energy-food nexus system, including natural and social systems, both temporally and spatially. The water-energy-food nexus system that is developed is significant because it allows us to: 1) visualize linkages between water, energy, and food resources in social and natural systems; 2) identify tradeoffs between these resources; 3) find a way of using resources efficiently or enhancing the synergy between the utilization of different resources; and 4) aid scenario planning using economic tools. The paper also discusses future challenges for applying the developed water-energy-food nexus system in other areas.

The importance of ingestion rates for estimating food quality and energy intake.

Science.gov (United States)

Schülke, Oliver; Chalise, Mukesh K; Koenig, Andreas

2006-10-01

Testing ecological or socioecological models in primatology often requires estimates of individual energy intake. It is a well established fact that the nutrient content (and hence the energy content) of primate food items is highly variable. The second variable in determining primate energy intake, i.e., the ingestion rate, has often been ignored, and few studies have attempted to estimate the relative importance of the two predictors. In the present study individual ingestion rates were measured in two ecologically very different populations of Hanuman langurs (Semnopithecus entellus) at Jodhpur, India, and Ramnagar, Nepal. Protein and soluble sugar concentrations in 50 and 100 food items. respectively, were measured using standardized methods. Variation in ingestion rates (gram of dry matter per minute) was markedly greater among food items than among langur individuals in both populations, but did not differ systematically among food item categories defined according to plant part and age. General linear models (GLMs) with ingestion rate, protein, and soluble sugar content explained 40-80% of the variation in energy intake rates (kJ/min). The relative importance of ingestion rates was either similar (Ramnagar) or much greater (Jodhpur) than the role of sugar and/or protein content in determining the energy intake rates of different items. These results may impact socioecological studies of variation in individual energy budgets, investigations of food choice in relation to chemical composition or sensory characteristics, and research into habitat preferences that measures habitat quality in terms of abundance of important food sources. We suggest a definition of food quality that includes not only the amount of valuable food contents (energy, vitamins, and minerals) and the digestibility of different foods, but also the rate at which the food can be harvested and processed. Such an extended definition seems necessary because time may constrain primates when

Economics of food intake in mice: energy yield of the reinforcer.

Science.gov (United States)

Rowland, Neil E; Giddings, Ashley M; Minervini, Vanessa; Robertson, Kimberly L

2014-09-01

One of the Zeitgeists of the field for the study of ingestive behavior is that organisms are endowed with internal self-regulatory mechanisms that ensure optimal nutrition. However, the alarming increase in the prevalence of obesity challenges us to reconsider the extent to which internal regulatory mechanisms affect food intake, especially in a free market economy. Cued by the pioneering work of George Collier and his students, we have been examining food intake (demand) in mice when the effort or price of food is manipulated. We present two new experiments in mice that investigate the effect of energy yield per unit of food earned on working for food. The first experiment shows that when the nominal energy yield of each food pellet is halved by cellulose dilution, mice show relatively inelastic calorie-related demand despite the fact the cellulose diluted diet is unpalatable. The second experiment shows that the size of the pellet reinforcer does not have a major effect on food demand except in the extreme condition of small reward and high unit price. New analyses of distributions of responding are presented which suggest that mice work for "target" numbers of food rewards with only a small influence of price or energy gain. Copyright © 2014 Elsevier Inc. All rights reserved.

Water-energy-food nexus in Large Asian River Basins

OpenAIRE

Keskinen, Marko; Varis, Olli

2016-01-01

The water-energy-food nexus ("nexus") is promoted as an approach to look at the linkages between water, energy and food. The articles of Water's Special Issue "Water-Energy-Food Nexus in Large Asian River Basins" look at the applicability of the nexus approach in different regions and rivers basins in Asia. The articles provide practical examples of the various roles and importance of water-energy-food linkages, but also discuss the theoretical aspects related to the nexus. While it is eviden...

How brain response and eating habits modulate food energy estimation.

Science.gov (United States)

Mengotti, P; Aiello, M; Terenzi, D; Miniussi, C; Rumiati, R I

2018-05-01

The estimates we do of the energy content of different foods tend to be inaccurate, depending on several factors. The elements influencing such evaluation are related to the differences in the portion size of the foods shown, their energy density (kcal/g), but also to individual differences of the estimators, such as their body-mass index (BMI) or eating habits. Within this context the contribution of brain regions involved in food-related decisions to the energy estimation process is still poorly understood. Here, normal-weight and overweight/obese women with restrained or non-restrained eating habits, received anodal transcranial direct current stimulation (AtDCS) to modulate the activity of the left dorsolateral prefrontal cortex (dlPFC) while they performed a food energy estimation task. Participants were asked to judge the energy content of food images, unaware that all foods, for the quantity presented, shared the same energy content. Results showed that food energy density was a reliable predictor of their energy content estimates, suggesting that participants relied on their knowledge about the food energy density as a proxy for estimating food energy content. The neuromodulation of the dlPFC interacted with individual differences in restrained eating, increasing the precision of the energy content estimates in participants with higher scores in the restrained eating scale. Our study highlights the importance of eating habits, such as restrained eating, in modulating the activity of the left dlPFC during food appraisal. Copyright © 2018 Elsevier Inc. All rights reserved.

Energy Drinks and Food Bars: Power or Hype?

Science.gov (United States)

... Staying Safe Videos for Educators Search English Español Energy Drinks and Food Bars: Power or Hype? KidsHealth / ... nutritivas: ¿Energía o mera exageración? The Buzz on Energy Foods Energy drinks and nutrition bars often make ...

Integrated Model-Based Decisions for Water, Energy and Food Nexus

Science.gov (United States)

Zhang, X.; Vesselinov, V. V.

2015-12-01

Energy, water and food are critical resources for sustaining social development and human lives; human beings cannot survive without any one of them. Energy crises, water shortages and food security are crucial worldwide problems. The nexus of energy, water and food has received more and more attention in the past decade. Energy, water and food are closely interrelated; water is required in energy development such as electricity generation; energy is indispensable for collecting, treating, and transporting water; both energy and water are crucial inputs for food production. Changes of either of them can lead to substantial impacts on other two resources, and vice versa. Effective decisions should be based on thorough research efforts for better understanding of their complex nexus. Rapid increase of population has significantly intensified the pressures on energy, water and food. Addressing and quantifying their interactive relationships are important for making robust and cost-effective strategies for managing the three resources simultaneously. In addition, greenhouse gases (GHGs) are emitted in energy, water, food production, consequently making contributions to growing climate change. Reflecting environmental impacts of GHGs is also desired (especially, on the quality and quantity of fresh water resources). Thus, a socio-economic model is developed in this study to quantitatively address the complex connections among energy, water and food production. A synthetic problem is proposed to demonstrate the model's applicability and feasibility. Preliminary results related to integrated decisions on energy supply management, water use planning, electricity generation planning, energy facility capacity expansion, food production, and associated GHG emission control are generated for providing cost-effective supports for decision makers.

Energy consumption and conservation in food retailing

International Nuclear Information System (INIS)

Tassou, S.A.; Ge, Y.; Hadawey, A.; Marriott, D.

2011-01-01

The total annual CO 2 emissions associated with the energy consumption of the major retail food outlets in the UK amount to around 4.0 MtCO 2 . The energy consumption and emissions from supermarkets varies widely and can depend on many factors such as the type and size of the store, business and merchandising practices and refrigeration and environmental control systems used. This paper provides energy consumption data of a sample of 2570 retail food stores from a number of major retail food chains in the UK. The sample covers all major store categories from convenience stores to hypermarkets and includes approximately 30% of the total number of stores in the UK having a net sales area more than 280 m 2 . The data show a wide variability of energy intensity even within stores of the same retail chain. A power law can be used to describe the variation of the average electrical energy intensity of the stores in the sample with sales area. If the electrical intensity of the stores above the average is reduced to the average by energy conservation measures, annual energy savings of the order of 10% or 840 GWh can be achieved representing 355,000 tonnes annual reduction in CO 2 emissions. The paper also discusses the major energy consuming processes in retail food stores and identifies opportunities for energy savings. - Research highlights: → Energy consumption by supermarkets in the UK is significant and a wide variability exists between stores of similar size. → Energy conservation measures to reduce energy consumption of individual stores to the average can produce a0% energy savings. → Significant opportunities for energy savings exist from the integration of HVAC and refrigeration equipment.

The Hidden Burden of Food Waste: The Double Energy Waste in Italy

Directory of Open Access Journals (Sweden)

Matteo Vittuari

2016-08-01

Full Text Available The energy intensity of modern food systems represents a major issue in a scenario of decreasing oil resources and increasing population. Beside the use of renewable energy, an increased efficiency in food systems could contribute to reduce fossil fuels dependence. In this sense, food losses and waste (FLW have crucial consequences on the energy balance. Based on the concept of “embodied energy”, food wastage can be framed as a double waste of energy, both in terms of non-consumed food energy and the inputs used for production. Secondary data regarding direct and indirect energy inputs and FLW have been collected for the Italian food chain to estimate the embodied energy of food waste. Since in 2011 the production and distribution of food implied the use of 822 PJ and 18 Mt of food was discarded, 67 PJ of food energy and 100 PJ of embodied energy were wasted. These figures are equivalent to 12.2% of the total nutritional energy output and to 1.3% of the final energy use in Italy, respectively. The concept of double energy waste sheds new light on the intertwined relationship between energy and food security, suggesting that appropriate food waste reduction policies could result in a higher food production level and relevant energy savings.

Appetite Suppression and Altered Food Preferences Coincide with Changes in Appetite-Mediating Hormones During Energy Deficit at High Altitude, But Are Not Affected by Protein Intake.

Science.gov (United States)

Karl, J Philip; Cole, Renee E; Berryman, Claire E; Finlayson, Graham; Radcliffe, Patrick N; Kominsky, Matthew T; Murphy, Nancy E; Carbone, John W; Rood, Jennifer C; Young, Andrew J; Pasiakos, Stefan M

2018-02-12

Karl, J. Philip, Renee E. Cole, Claire E. Berryman, Graham Finlayson, Patrick N. Radcliffe, Matthew T. Kominsky, Nancy E. Murphy, John W. Carbone, Jennifer C. Rood, Andrew J. Young, and Stefan M. Pasiakos. Appetite Suppression and Altered Food Preferences Coincide with Changes in Appetite-Mediating Hormones During Energy Deficit at High Altitude, But Are Not Affected by Protein Intake. High Alt Med Biol. 00:000-000, 2018.-Anorexia and unintentional body weight loss are common during high altitude (HA) sojourn, but underlying mechanisms are not fully characterized, and the impact of dietary macronutrient composition on appetite regulation at HA is unknown. This study aimed to determine the effects of a hypocaloric higher protein diet on perceived appetite and food preferences during HA sojourn and to examine longitudinal changes in perceived appetite, appetite mediating hormones, and food preferences during acclimatization and weight loss at HA. Following a 21-day level (SL) period, 17 unacclimatized males ascended to and resided at HA (4300 m) for 22 days. At HA, participants were randomized to consume measured standard-protein (1.0 g protein/kg/d) or higher protein (2.0 g/kg/d) hypocaloric diets (45% carbohydrate, 30% energy restriction) and engaged in prescribed physical activity to induce an estimated 40% energy deficit. Appetite, food preferences, and appetite-mediating hormones were measured at SL and at the beginning and end of HA. Diet composition had no effect on any outcome. Relative to SL, appetite was lower during acute HA (days 0 and 1), but not different after acclimatization and weight loss (HA day 18), and food preferences indicated an increased preference for sweet- and low-protein foods during acute HA, but for high-fat foods after acclimatization and weight loss. Insulin, leptin, and cholecystokinin concentrations were elevated during acute HA, but not after acclimatization and weight loss, whereas acylated ghrelin concentrations were

Application of controlled thermonuclear reactor fusion energy for food production

International Nuclear Information System (INIS)

Dang, V.D.; Steinberg, M.

1975-06-01

Food and energy shortages in many parts of the world in the past two years raise an immediate need for the evaluation of energy input in food production. The present paper investigates systematically (1) the energy requirement for food production, and (2) the provision of controlled thermonuclear fusion energy for major energy intensive sectors of food manufacturing. Among all the items of energy input to the ''food industry,'' fertilizers, water for irrigation, food processing industries, such as beet sugar refinery and dough making and single cell protein manufacturing, have been chosen for study in detail. A controlled thermonuclear power reactor was used to provide electrical and thermal energy for all these processes. Conceptual design of the application of controlled thermonuclear power, water and air for methanol and ammonia synthesis and single cell protein production is presented. Economic analysis shows that these processes can be competitive. (auth)

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

Food and nutritional security requires adequate protein as well as energy, delivered from whole-year crop production.

Science.gov (United States)

Coles, Graeme D; Wratten, Stephen D; Porter, John R

2016-01-01

Human food security requires the production of sufficient quantities of both high-quality protein and dietary energy. In a series of case-studies from New Zealand, we show that while production of food ingredients from crops on arable land can meet human dietary energy requirements effectively, requirements for high-quality protein are met more efficiently by animal production from such land. We present a model that can be used to assess dietary energy and quality-corrected protein production from various crop and crop/animal production systems, and demonstrate its utility. We extend our analysis with an accompanying economic analysis of commercially-available, pre-prepared or simply-cooked foods that can be produced from our case-study crop and animal products. We calculate the per-person, per-day cost of both quality-corrected protein and dietary energy as provided in the processed foods. We conclude that mixed dairy/cropping systems provide the greatest quantity of high-quality protein per unit price to the consumer, have the highest food energy production and can support the dietary requirements of the highest number of people, when assessed as all-year-round production systems. Global food and nutritional security will largely be an outcome of national or regional agroeconomies addressing their own food needs. We hope that our model will be used for similar analyses of food production systems in other countries, agroecological zones and economies.

Activation in brain energy regulation and reward centers by food cues varies with choice of visual stimulus.

Science.gov (United States)

Schur, E A; Kleinhans, N M; Goldberg, J; Buchwald, D; Schwartz, M W; Maravilla, K

2009-06-01

To develop a non-invasive method of studying brain mechanisms involved in energy homeostasis and appetite regulation in humans by using visual food cues that are relevant to individuals attempting weight loss. Functional magnetic resonance imaging (fMRI) was used to compare brain activation in regions of interest between groups of food photographs. Ten healthy, non-obese women who were not dieting for weight loss. Independent raters viewed food photographs and evaluated whether the foods depicted should be eaten by individuals attempting a calorically-restricted diet. Based on their responses, we categorized photographs into 'non-fattening' and 'fattening' food groups, the latter characterized by high-caloric content and usually also high-fat or high-sugar content. Blood oxygen level-dependent (BOLD) response was measured by fMRI while participants viewed photographs of 'fattening' food, 'non-fattening' food, and non-food objects. Viewing photographs of fattening food compared with non-food objects resulted in significantly greater activation in the brainstem; hypothalamus; left amygdala; left dorsolateral prefrontal cortex; left orbitofrontal cortex; right insular cortex; bilateral striatum, including the nucleus accumbens, caudate nucleus, and putamen; bilateral thalamus; and occipital lobe. By comparison, only the occipital region had greater activation by non-fattening food than by object photographs. Combining responses to all food types resulted in attenuation of activation in the brainstem, hypothalamus, and striatum. These findings suggest that, in non-obese women, neural circuits engaged in energy homeostasis and reward processing are selectively attuned to representations of high-calorie foods that are perceived as fattening. Studies to investigate hormonal action or manipulation of energy balance may benefit from fMRI protocols that contrast energy-rich food stimuli with non-food or low-calorie food stimuli.

Climate and southern Africa's water-energy-food nexus

Science.gov (United States)

Conway, Declan; van Garderen, Emma Archer; Deryng, Delphine; Dorling, Steve; Krueger, Tobias; Landman, Willem; Lankford, Bruce; Lebek, Karen; Osborn, Tim; Ringler, Claudia; Thurlow, James; Zhu, Tingju; Dalin, Carole

2015-09-01

In southern Africa, the connections between climate and the water-energy-food nexus are strong. Physical and socioeconomic exposure to climate is high in many areas and in crucial economic sectors. Spatial interdependence is also high, driven, for example, by the regional extent of many climate anomalies and river basins and aquifers that span national boundaries. There is now strong evidence of the effects of individual climate anomalies, but associations between national rainfall and gross domestic product and crop production remain relatively weak. The majority of climate models project decreases in annual precipitation for southern Africa, typically by as much as 20% by the 2080s. Impact models suggest these changes would propagate into reduced water availability and crop yields. Recognition of spatial and sectoral interdependencies should inform policies, institutions and investments for enhancing water, energy and food security. Three key political and economic instruments could be strengthened for this purpose: the Southern African Development Community, the Southern African Power Pool and trade of agricultural products amounting to significant transfers of embedded water.

Evaluations of the Synergy of the Water-Energy-Food Nexus

Science.gov (United States)

Taniguchi, M.

2017-12-01

Analyses of the synergy and tradeoff of the water-energy-food nexus are keys to a sustainable society under the increasing demand for resources. Analyses of the water-energy-food nexus in Kumamoto, Japan showed that the paddy field for rice production, upstream of the basin with irrigated water from the river, had recharged the groundwater which is used as drinking water downstream in Kumamoto city without energy consumption for the transport of groundwater. National government regulations of "fallow rice fields" and urbanization after the 1970s caused the decrease in the groundwater recharge rate upstream in the paddy field area. This also lead to the decrease in water resources of groundwater downstream in Kumamoto city, which then required additional energy for water pumping. Therefore, the synergy of water-energy-food was lost after government regulations of rice production and urbanization which caused an impermeable layer for groundwater recharge. The nexus model has been established to analyze the synergy of water-energy-food, including cost-benefit analyses, food trade including rice with different scenarios of food self-sufficiency rates, water and energy consumption for food, and others. A decrease in rice consumption and production with the same self-sufficiency rate caused a decrease in water and energy consumption for rice production, and a decrease in carbon emissions. However, the cost of synergy loss in the water-energy-food nexus in Kumamoto did not outweigh the benefit of reductions in water and energy consumption for rice production.

High energy particle accelerators as radiation Sources

Energy Technology Data Exchange (ETDEWEB)

Abdelaziz, M E [National Center for Nuclear Safety and Radiation Vontrol, Atomic Energy Authority, Cairo (Egypt)

1997-12-31

Small accelerators in the energy range of few million electron volts are usually used as radiation sources for various applications, like radiotherapy, food irradiation, radiation sterilization and in other industrial applications. High energy accelerators with energies reaching billions of electron volts also find wide field of applications as radiation sources. Synchrotrons with high energy range have unique features as radiation sources. This review presents a synopsis of cyclic accelerators with description of phase stability principle of high energy accelerators with emphasis on synchrotrons. Properties of synchrotron radiation are given together with their applications in basic and applied research. 13 figs.,1 tab.

Energy and nutrient density of foods in relation to their carbon footprint.

Science.gov (United States)

Drewnowski, Adam; Rehm, Colin D; Martin, Agnes; Verger, Eric O; Voinnesson, Marc; Imbert, Philippe

2015-01-01

A carbon footprint is the sum of greenhouse gas emissions (GHGEs) associated with food production, processing, transporting, and retailing. We examined the relation between the energy and nutrient content of foods and associated GHGEs as expressed as g CO2 equivalents. GHGE values, which were calculated and provided by a French supermarket chain, were merged with the Composition Nutritionnelle des Aliments (French food-composition table) nutrient-composition data for 483 foods and beverages from the French Agency for Food, Environmental and Occupational Health and Safety. Foods were aggregated into 34 food categories and 5 major food groups as follows: meat and meat products, milk and dairy products, frozen and processed fruit and vegetables, grains, and sweets. Energy density was expressed as kcal/100 g. Nutrient density was determined by using 2 alternative nutrient-density scores, each based on the sum of the percentage of daily values for 6 or 15 nutrients, respectively. The energy and nutrient densities of foods were linked to log-transformed GHGE values expressed per 100 g or 100 kcal. Grains and sweets had lowest GHGEs (per 100 g and 100 kcal) but had high energy density and a low nutrient content. The more-nutrient-dense animal products, including meat and dairy, had higher GHGE values per 100 g but much lower values per 100 kcal. In general, a higher nutrient density of foods was associated with higher GHGEs per 100 kcal, although the slopes of fitted lines varied for meat and dairy compared with fats and sweets. Considerations of the environmental impact of foods need to be linked to concerns about nutrient density and health. The point at which the higher carbon footprint of some nutrient-dense foods is offset by their higher nutritional value is a priority area for additional research. © 2015 American Society for Nutrition.

The Effects of Food Labelling on Postexercise Energy Intake in Sedentary Women

OpenAIRE

Lafrenière, Jacynthe; McNeil, Jessica; Provencher, Véronique; Doucet, Éric

2017-01-01

Food labelling has been previously reported to influence energy intake (EI). Whether food labels influence postexercise EI remains to be determined. We assessed how food labelling and exercise (Ex) interact to influence food perception and postexercise EI. In this randomized crossover design, 14 inactive women participated in 4 experimental conditions: Ex (300?kcal at 70% of VO2peak) and lunch labelled as low in fat (LF), Ex and lunch labelled as high in fat (HF), Rest and LF, and Rest and HF...

Water-Energy-Food Nexus : A Platform for Implementing the Sustainable Development Goals

OpenAIRE

Stephan, Raya; Mohtar, Rabi H.; Daher, Bassel; Embid, Antonio; Hillers, Astrid; Ganter, Carl; Karlberg, Louise; Martin, Liber; Nairiz, Saeed; Rodriguez, Diego J.; Sarni, Will

2018-01-01

This article was developed as an outcome of the “Water-Energy-Food Nexus” High Level Panel (HLP) which took place at the XVI World Water Congress, Cancun Mexico, June 1, 2017. The HLP’s goal was to demonstrate the extent of interconnection between the water, energy, and food Sustainable Development Goals (SDGs) of the United Nations. The HLP highlighted lessons learned from various thematic and regional case studies and experiences. The panel focused on exploring the possible trade-offs among...

High-fiber foods

Science.gov (United States)

... page: //medlineplus.gov/ency/patientinstructions/000193.htm High-fiber foods To use the sharing features on this page, ... Read food labels carefully to see how much fiber they have. Choose foods that have higher amounts of fiber, such as ...

APPLICATIONS OF THERMAL ENERGY STORAGE TO WASTE HEAT RECOVERY IN THE FOOD PROCESSING INDUSTRY, Final Report

Energy Technology Data Exchange (ETDEWEB)

Lundberg, W. L.; Christenson, James A.

1979-07-31

A project is discussed in which the possibilities for economical waste heat recovery and utilization in the food industry were examined. Waste heat availability and applications surveys were performed at two manufacturing plants engaged in low temperature (freezing) and high temperature (cooking, sterilizing, etc.) food processing. The surveys indicate usable waste heat is available in significant quantities which could be applied to existing, on-site energy demands resulting in sizable reductions in factory fuel and energy usage. At the high temperature plant, the energy demands involve the heating of fresh water for boiler make-up, for the food processes and for the daily clean-up operation. Clean-up poses an opportunity for thermal energy storage since waste heat is produced during the one or two production shifts of each working day while the major clean-up effort does not occur until food production ends. At the frozen food facility, the clean-up water application again exists and, in addition, refrigeration waste heat could also be applied to warm the soil beneath the ground floor freezer space. Systems to recover and apply waste heat in these situations were developed conceptually and thermal/economic performance predictions were obtained. The results of those studies indicate the economics of waste heat recovery can be attractive for facilities with high energy demand levels. Small factories, however, with relatively low energy demands may find the economics marginal although, percentagewise, the fuel and energy savings are appreciable.

Energy conservation by hyperfiltration: food industry background literature survey

Energy Technology Data Exchange (ETDEWEB)

1980-04-15

The application of hyperfiltration to selected food product streams and food processing wastewaters for energy conservation was examined. This literature survey had led to the following conclusions: no research has been conducted in the food industry using membranes with hot process streams due to the temperature limitation (< 40/sup 0/C) of the typically studied cellulose acetate membranes; based on the bench-scale research reviewed, concentration of fruit and vegetable juices with membranes appears to be technically feasible; pretreatment and product recovery research was conducted with membranes on citrus peel oil, potato processing and brine wastewaters and wheys. The experiments demonstrated that these applications are feasible; many of the problems that have been identified with membranes are associated with either the suspended solids or the high osmotic pressure and viscosity of many foods; research using dynamic membranes has been conducted with various effluents, at temperatures to approx. 100/sup 0/C, at pressures to 1200 psi and with suspended solids to approx. 2%; and, the dynamic membrane is being prototype tested by NASA for high temperature processing of shower water. The literature review substantiates potential for dynamic membrane on porous stainless tubes to process a number of hot process and effluent streams in the food processing industry. Hot water for recycle and product concentrations are major areas with potential for economic application. The two plants involved in the first phase of the project should be reviewed to identify potential energy conservation applications. As many as possible of the conservation applications should be tested during the screening phase at each site. The most promising applications at each site should be evaluated more intensively to establish engineering estimates of the economics of this technology for the canned fruit and vegetable segment of the food industry.

Security of water, energy, and food nexus in the Asia-Pacific region

Science.gov (United States)

Taniguchi, M.; Endo, A.; Fujii, M.; Shoji, J.; Baba, K.; Gurdak, J. J.; Allen, D. M.; Siringan, F. P.; Delinom, R.

2014-12-01

Water, energy, and food are the most important and fundamental resources for human beings and society. Demands for these resources are escalating rapidly because of increases in populations and changes in lifestyles. Therefore intensive demand for those resources makes conflicts between resources. Securities of water, energy, and food are treated separately, however they should be considered as one integrated matter, because water-energy-food are connected and it makes nexus and tradeoff. Security in terms of self-production, diversity of alternatives, and variability are evaluated for water, energy and food for thirty two countries in the Asia-Pacific region. The water and energy nexus includes water consumption for the cooling of power plant systems, water use for hydro power generation, and energy consumption for water allocation and pumping. The water and food nexus consists of water consumption for agriculture and aquaculture. The energy and food nexus includes energy consumption for food production and biomass for energy. Analyses of 11 countries within the Asia- Pacific region show that energy consumption for fish is the largest among foods in Japan, Philippines, and Peru, while energy consumption for cereals is the largest among foods in Canada, US, Indonesia, and others. Water consumption for different types of food and energy are also analyzed, including nexus ratio to total water consumption. The water-energy-food nexus at a local level in the Asia Pacific region are examined by the Research Institute for Humanity and Nature project "Human environmental security in Asia Pacific Ring of Fire". Themes including geothermal power plants for energy development and hot springs as water, shale gas for energy development and water consumption/contamination, aquaculture for food and water contamination are used to evaluate the water-energy-food nexus in the Asia-Pacific region.

Water-energy-food nexus for adopting sustainable development goals in Asia

Science.gov (United States)

Taniguchi, M.

2016-12-01

Water, energy, and food are the most essential and fundamental resources for human well-beings, a sustainable society, and global sustainability. These are inextricably linked, and there are complex synergies and tradeoffs among the three resources. More issues arise and attention must be paid when it comes to the Water-Energy-Food (WEF) Nexus. Lack of integrated research between a nexus and policy implementation is the most concerning. The United Nations Sustainable Development Goals (SDGs) aim to end poverty, protect the planet, and ensure prosperity for all, and are scheduled to be achieved by 2030. Of the 17 SDGs, Goal 2, 6 and 7 are directly related to food, water, and energy sectors. However, there are no integrated SDGs related to the Water-Energy-Food Nexus. Two different directions of nexus research exist in developing and industrialized worlds, and synthesis of both are needed. Developing countries are striving to increase their Human Development Index (HDI) while keeping Ecological Footprints, including Nexus Footprint, low. On the other hand, industrialized countries are targeting to maintain their high HDI and reduce their Ecological Footprints. Both are challenging tasks under the restrictions of planetary boundaries (limited nature) and doughnut economy (limited society). In this study, WEF Nexus research in Asian countries, including developing and industrialized countries, demonstrates the different types of nexus approaches to achieve SDGs through renewable energy, agriculture and aquaculture as food, and water management in Monsoon and semi-arid Asia. Mutual learning between the two types of nexus approaches can be made in the Asian area.

Energy consumption in the food chain - Comparing alternative options in food production and consumption

NARCIS (Netherlands)

Dutilh, CE; Kramer, KJ

Energy consumption in the various stages of the food chain, provides a reasonable indicator for the environmental impact in the production of food. This paper provides specific information on the energy requirement for the main alternatives in each production stage, which should allow the

High-calorie food-cues impair working memory performance in high and low food cravers.

Science.gov (United States)

Meule, Adrian; Skirde, Ann Kathrin; Freund, Rebecca; Vögele, Claus; Kübler, Andrea

2012-10-01

The experience of food craving can lead to cognitive impairments. Experimentally induced chocolate craving exhausts cognitive resources and, therefore, impacts working memory, particularly in trait chocolate cravers. In the current study, we investigated the effects of exposure to food-cues on working memory task performance in a group with frequent and intense (high cravers, n=28) and less pronounced food cravings (low cravers, n=28). Participants performed an n-back task that contained either pictures of high-calorie sweets, high-calorie savory foods, or neutral objects. Current subjective food craving was assessed before and after the task. All participants showed slower reaction times and made more omission errors in response to food-cues, particularly savory foods. There were no differences in task performance between groups. State cravings did not differ between groups before the task, but increased more in high cravers compared to low cravers during the task. Results support findings about food cravings impairing visuo-spatial working memory performance independent of trait cravings. They further show that this influence is not restricted to chocolate, but also applies to high-calorie savory foods. Limiting working memory capacity may be especially crucial in persons who are more prone to high-calorie food-cues and experience such cravings habitually. Copyright © 2012 Elsevier Ltd. All rights reserved.

Slow food: sustained impact of harder foods on the reduction in energy intake over the course of the day.

Science.gov (United States)

Bolhuis, Dieuwerke P; Forde, Ciarán G; Cheng, Yuejiao; Xu, Haohuan; Martin, Nathalie; de Graaf, Cees

2014-01-01

Previous research has shown that oral processing characteristics like bite size and oral residence duration are related to the satiating efficiency of foods. Oral processing characteristics are influenced by food texture. Very little research has been done on the effect of food texture within solid foods on energy intake. The first objective was to investigate the effect of hardness of food on energy intake at lunch, and to link this effect to differences in food oral processing characteristics. The second objective was to investigate whether the reduction in energy intake at lunch will be compensated for in the subsequent dinner. Fifty subjects (11 male, BMI: 21±2 kg/m2, age: 24±2 y) participated in a cross-over study in which they consumed ad libitum from a lunch with soft foods or hard foods on two separate days. Oral processing characteristics at lunch were assessed by coding video records. Later on the same days, subjects consumed dinner ad libitum. Hard foods led to a ∼13% lower energy intake at lunch compared to soft foods (Pfoods were consumed with smaller bites, longer oral duration per gram food, and more chewing per gram food compared to the soft foods (Pfoods led to reduced energy intake compared to soft foods, and this reduction in energy intake was sustained over the next meal. We argue that the differences in oral processing characteristics produced by the hardness of the foods explain the effect on intake. The sustained reduction in energy intake suggests that changes in food texture can be a helpful tool in reducing the overall daily energy intake.

The effect of sensory-nutrient congruency on food intake after repeated exposure: do texture and/or energy density matter?

Science.gov (United States)

Hogenkamp, P S

2014-09-01

Sensory properties guide the amount that people eat. In particular, food texture plays an important role in a food's 'expected satiation', which in turn affects the food-related decision making process. One hypothesis is that incongruent pairing of a textural cue with a post-ingestive outcome compromises this process, leading to poor energy compensation. Several studies examined the effect of both energy density and sensory characteristics (i.e. increased creaminess and thickness) on expectations, subjective appetite and food intake. To add to this literature, a re-analysis of data assessed whether the effect of sensory-nutrient pairings on energy intake compensation persisted after repeated exposure to a food. In this cross-over design, 27 participants consumed two preloads with 'congruent' (low-energy/liquid; high-energy/semi-solid) and two preloads with 'incongruent' (low-energy/semi-solid; high-energy/liquid) texture-nutrient combinations for nine subsequent meals, during which ad libitum intake was measured. Intake at first exposure did not differ between the low-energy (280±150kcal) and high-energy preloads (292±183kcal) in the incongruent conditions. By contrast, it was greater after the low-energy (332±203kcal) than after the high-energy (236±132kcal) preload in the congruent conditions (energy∗incongruent/congruent, p=0.04). Post-exposure, this pattern changed: intake depended on the energy density of the preloads in all conditions, and was greater after low-energy preloads (day∗energy∗incongruent/congruent-interaction for breakfast: p=0.02). Thus, manipulating the sensory properties of a food influenced energy compensation and meal size, but only at initial exposure. Repeated exposure 'corrected' the initial lack of compensation observed in conditions with incongruent sensory-nutrient pairings. Copyright © 2014 Elsevier Inc. All rights reserved.

The value of producing food, energy, and ecosystem services within an agro-ecosystem

DEFF Research Database (Denmark)

Porter, John Roy; Constanza, Robert; Sandhu, Harpinder

2009-01-01

Ecosystem Services within an Agro- Ecosystem Agricultural ecosystems produce food, fiber, and nonmarketed ecosystem services (ES). Agriculture also typically involves high negative external costs associated with, for example, fossil fuel use. We estimated, via fieldscale ecological monitoring...... and economic value-transfer methods, the market and nonmarket ES value of a combined food and energy (CFE) agro-ecosystem that simultaneously produces food, fodder, and bioenergy. Such novel CFE agro-ecosystems can provide a significantly increased net crop, energy, and nonmarketed ES compared...... with conventional agriculture, and require markedly less fossil-based inputs. Extrapolated to the European scale, the value of nonmarket ES from the CFE system exceeds current European farm subsidy payments. Such integrated food and bioenergy systems can thus provide environmental value for money for European Union...

The influence of socioeconomic factors and family context on energy-dense food consumption among 2-year-old children.

Science.gov (United States)

Vilela, S; Oliveira, A; Pinto, E; Moreira, P; Barros, H; Lopes, C

2015-01-01

Adverse effect on health has been described for a high consumption of energy-dense food, among children and adults. Limited research has been performed among pre-school children. The objective of this study is to evaluate the association between socioeconomic characteristics and family structure, and the consumption of energy-dense food among 2-year-old children. The study sample includes 808 2-year-old children from the Portuguese birth cohort Generation XXI with information on food consumption. Data were obtained from questionnaires administered by interviewers to parents. Based on a food frequency questionnaire, four groups of energy-dense food were defined: soft drinks (sweetened drinks), sweets (chocolate and candies), cakes (creamy and not creamy cakes and sweet pastry) and salty snacks (crisps, pizza and burger). Multinomial logistic regression models (odds ratio and 95% confidence intervals) were fitted to estimate the associations. Intakes of energy-dense food were much lower than in similar aged children in other Westernized countries. Maternal age and education, grandparents' education, household income and maternal occupation were inversely associated with the consumption of energy-dense food, particularly soft drinks and sweets. Children with older siblings were more likely to have a daily consumption of any energy-dense food. Few significant associations were found between socioeconomic characteristics and family structure and consumption of cakes and sweets less than once a week. High socioeconomic characteristics were associated with lower consumption of energy-dense food by 2-year-old children, mainly soft drinks and sweets. This influence is not only from parents' background but also from the preceding generations.

Monosodium L-glutamate in soup reduces subsequent energy intake from high-fat savoury food in overweight and obese women.

Science.gov (United States)

Miyaki, Takashi; Imada, Toshifumi; Hao, Susan Shuzhen; Kimura, Eiichiro

2016-01-14

The umami seasoning, monosodium L-glutamate (MSG), has been shown to increase satiety in normal body weight adults, although the results have not been consistent. The satiety effect of MSG in overweight and obese adults has not been examined yet. The objective of the present study was to investigate the effect of MSG in a vegetable soup on subsequent energy intakes as well as food selection in overweight and obese adult women without eating disorders. A total of sixty-eight overweight and obese women (BMI range: 25·0-39·9 kg/m²), otherwise healthy, were recruited to our study. A fixed portion (200 ml) of control vegetable soup or the same soup with added MSG (0·5 g/100 ml) was provided 10 min before an ad libitum lunch and an ad libitum snack in the mid-afternoon. The control soup had equivalent amount of Na to the soup with added MSG. Energy intakes at the ad libitum lunch and ad libitum snack time after the soup preload were assessed using a randomised, double-blind, two-way cross-over design. The soup with MSG in comparison with the control soup resulted in significantly lower consumption of energy at lunch. The addition of MSG in the soup also reduced energy intake from high-fat savoury foods. The soup with MSG showed lower but no significant difference in energy intake at mid-afternoon. The addition of umami seasoning MSG in a vegetable soup may decrease subsequent energy intake in overweight and obese women who do not have eating disorders.

Dietary intake of energy-dense, nutrient-poor and nutrient-dense food sources in children with cystic fibrosis.

Science.gov (United States)

Sutherland, Rosie; Katz, Tamarah; Liu, Victoria; Quintano, Justine; Brunner, Rebecca; Tong, Chai Wei; Collins, Clare E; Ooi, Chee Y

2018-04-30

Prescription of a high-energy, high-fat diet is a mainstay of nutrition management in cystic fibrosis (CF). However, families may be relying on energy-dense, nutrient-poor (EDNP) foods rather than nutrient-dense (ND) foods to meet dietary targets. We aimed to evaluate the relative contribution of EDNP and ND foods to the usual diets of children with CF and identify sociodemographic factors associated with higher EDNP intakes. This is a cross-sectional comparison of children with CF aged 2-18 years and age- and gender-matched controls. Dietary intake was assessed using the Australian Child and Adolescent Eating Survey (ACAES) food frequency questionnaire. Children with CF (n = 80: 37 males; mean age 9.3 years) consumed significantly more EDNP foods than controls (mean age 9.8 years) in terms of both total energy (median [IQR]: 1301 kcal/day (843-1860) vs. 686 kcal/day (480-1032); p energy intake (median [IQR]: 44% (34-51) vs. 31% (24-43); p energy requirements (median [IQR]: 158% (124-187) vs. 112% (90-137); p energy- and fat-dense CF diet is primarily achieved by overconsumption of EDNP foods, rather than ND sources. This dietary pattern may not be optimal for the future health of children with CF, who are now expected to survive well into adulthood. Copyright © 2018 European Cystic Fibrosis Society. All rights reserved.

Biofuels and Food Security. A report by the High Level Panel of Experts on Food Security and Nutrition

Energy Technology Data Exchange (ETDEWEB)

NONE

2013-06-15

In October 2011, the UN Committee on World Food Security (CFS) recommended a ''review of biofuels policies -- where applicable and if necessary -- according to balanced science-based assessments of the opportunities and challenges that they may represent for food security so that biofuels can be produced where it is socially, economically and environmentally feasible to do so''. In line with this, the CFS requested the HLPE (High Level Panel of Experts) to ''conduct a science-based comparative literature analysis taking into consideration the work produced by the FAO and Global Bioenergy Partnership (GBEP) of the positive and negative effects of biofuels on food security''. Recommendations from the report include the following. Food security policies and biofuel policies cannot be separated because they mutually interact. Food security and the right to food should be priority concerns in the design of any biofuel policy. Governments should adopt the principle: biofuels shall not compromise food security and therefore should be managed so that food access or the resources necessary for the production of food, principally land, biodiversity, water and labour are not put at risk. The CFS should undertake action to ensure that this principle is operable in the very varied contexts in which all countries find themselves. Given the trend to the emergence of a global biofuels market, and a context moving from policy-driven to market-driven biofuels, there is an urgent need for close and pro-active coordination of food security, biofuel/bioenergy policies and energy policies, at national and international levels, as well as rapid response mechanisms in case of crisis. There is also an urgent need to create an enabling, responsible climate for food and non-food investments compatible with food security. The HLPE recommends that governments adopt a coordinated food security and energy security strategy, which would require articulation around the following five axes

Biofuels and Food Security. A report by the High Level Panel of Experts on Food Security and Nutrition

Energy Technology Data Exchange (ETDEWEB)

NONE

2013-06-15

In October 2011, the UN Committee on World Food Security (CFS) recommended a ''review of biofuels policies -- where applicable and if necessary -- according to balanced science-based assessments of the opportunities and challenges that they may represent for food security so that biofuels can be produced where it is socially, economically and environmentally feasible to do so''. In line with this, the CFS requested the HLPE (High Level Panel of Experts) to ''conduct a science-based comparative literature analysis taking into consideration the work produced by the FAO and Global Bioenergy Partnership (GBEP) of the positive and negative effects of biofuels on food security''. Recommendations from the report include the following. Food security policies and biofuel policies cannot be separated because they mutually interact. Food security and the right to food should be priority concerns in the design of any biofuel policy. Governments should adopt the principle: biofuels shall not compromise food security and therefore should be managed so that food access or the resources necessary for the production of food, principally land, biodiversity, water and labour are not put at risk. The CFS should undertake action to ensure that this principle is operable in the very varied contexts in which all countries find themselves. Given the trend to the emergence of a global biofuels market, and a context moving from policy-driven to market-driven biofuels, there is an urgent need for close and pro-active coordination of food security, biofuel/bioenergy policies and energy policies, at national and international levels, as well as rapid response mechanisms in case of crisis. There is also an urgent need to create an enabling, responsible climate for food and non-food investments compatible with food security. The HLPE recommends that governments adopt a coordinated food security and energy security strategy, which would require articulation

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

Science.gov (United States)

de Graaf, Cees; Kok, Frans J

2010-05-01

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

Energy Address Delivery Technologies and Thermal Transformations in Food Production

Directory of Open Access Journals (Sweden)

Burdo O.G.

2016-08-01

Full Text Available In this article, energetic and technical paradoxes in food nanotechnologies and traditional approaches to evaluation of energy recourses using are considered. Hypotheses of improvement of food production energy technologies are formulated. Classification of principles of address delivery of energy to food raw materials elements is given. We had substantiated the perspective objectives for heat-pumps installations and biphasic heat-transfer systems. The energy efficiency of new technolo-gies is compared on base of the number of energy impact. Principles of mass transfer modeling in ex-traction, dehydration and pasteurization combined processes are considered by food production exam-ple. The objectives of mathematical modeling of combined hydrodynamic and heat and mass transfer processes in modern energy technologies are set. The fuel energy conversion diagrams for drying, in-novative installations on the base of thermal siphons, heat pumps and electromagnetic energy genera-tors are represented. In this article, we illustrate how electromagnetic field, biphasic heat-transfer sys-tems and heat pumps can be effective tools for energy efficiency technologies.

Food industry hungry for energy savings

Energy Technology Data Exchange (ETDEWEB)

Blackburn, D

1989-04-01

The United Kingdom food and drink industry is a significant user of energy. Energy use figures are given showing the breakdown in terms of different sectors of the industry and also in terms of the fuel used. Four energy monitoring and target setting demonstration projects are outlined at factories typical of their type in different sectors. The projects have resulted in a much greater awareness by management in the factories involved of energy consumption and waste. Examples are given of improved energy efficiency and consequent energy savings which have resulted from this awareness. (U.K.).

DTU International Energy Report 2016: The Energy-Water-Food Nexus - from local to global aspects

DEFF Research Database (Denmark)

Energy, water, and food systems are closely interlinked in the Energy-Water-Food Nexus. Water is of paramount importance for the energy sector. Fossil fuels require water for extraction, trans-port and processing. Thermal power plants require water for cooling, whether they use nuclear, fossil or...

Concepts, tools/methods, and practices of water-energy-food NEXUS

Science.gov (United States)

Endo, A.; Tsurita, I.; Orencio, P. M.; Taniguchi, M.

2014-12-01

The needs to consider the NEXUS on food and water were emphasized in international dialogues and publications around the end of the 20th century. In fact, in 1983, the United Nations University already launched a Food-Energy Nexus Programme to fill the gaps between the issues of food and energy. The term "NEXUS" to link water, food, and trade was also used in the World Bank during 1990s. The idea of NEXUS is likely to have further developed under the discussion of "virtual water" and "water footprints". With experiencing several international discussions such as Kyoto World Water Forum 2003, scholars and practitioners around the globe acknowledged the need to include energy for the pillars of NEXUS. Finally, the importance of three NEXUS pillars, "water, energy, and food" was officially announced in the BONN 2011 NEXUS Conference, which is a turning point of NEXUS idea in the international community , in order to contribute to the United Nations Conference on Sustainable Development (Rio+20) in 2012 that highlighted the concept of "green economy". The concept of NEXUS is becoming a requisite to achieve sustainable development due to the global concerns embedded in society, economy, and environment. The concept stresses to promote the cooperation with the sectors such as water, energy, food, and climate change since these complex global issues are dependent and inter-connected, which can no longer be solved by the sectorial approaches. The NEXUS practices are currently shared among different stakeholders through various modes including literatures, conferences, workshops, and research projects. However, since the NEXUS practices are not led by a particular organization, its concept, theory, policy, tools, methods, and applications are diverse and incoherent. In terms of tools/methods, the potential of integrated modeling approach is introduced to avoid pressures and to promote interactions among water, energy and food. This paper explores the concepts, tools

Food nanotechnology: water is the key to lowering the energy density of processed foods.

Science.gov (United States)

Robson, A A

2011-01-01

It is crucial that emergent technologies create foods that help prevent the causal mechanisms of the diet induced disease epidemic. Food nanotechnology could create modem convenience foods that mimic and improve on the nutritional value of the most nutritious cooked wild foods for humans. Structuring a solid processed food similar to a celery stalk using self-assembled, water-filled, edible nanocells or nanotubes would substantially lower its energy density (Food technologists could harness the natural turgor force to produce a firm chocolate bar, biscuit or breakfast cereal with a good bite, without altering the appearance or taste of the product. Water carries flavour with few calories, and taste sensation per mouthful could be improved by processing food on the nanoscale to increase the surface area that is in contact with taste and smell receptors. The bioavailable nutrient content (including cofactors) of processed foods could be increased by existing bioactive nanoencapsulation. This would allow people to continue to consume modern convenience food on a mass scale, while simultaneously and significantly increasing nutrient intake and reducing energy intake per day. Thus, helping to reduce mental ill health, obesity and other postprandial insults.

Water-energy-food nexus: concepts, questions and methodologies

Science.gov (United States)

Li, Y.; Chen, X.; Ding, W.; Zhang, C.; Fu, G.

2017-12-01

The term of water-energy -food nexus has gained increasing attention in the research and policy making communities as the security of water, energy and food becomes severe under changing environment. Ignorance of their closely interlinkages accompanied by their availability and service may result in unforeseeable, adverse consequences. This paper comprehensively reviews the state-of-the-art in the field of water-energy-food, with a focus on concepts, research questions and methodologies. First, two types of nexus definition are compared and discussed to understand the essence of nexus research issues. Then, three kinds of nexus research questions are presented, including internal relationship analysis, external impact analysis, and evaluation of the nexus system. Five nexus modelling approaches are discussed in terms of their advantages, disadvantages and application, with an aim to identify research gaps in current nexus methods. Finally, future research areas and challenges are discussed, including system boundary, data uncertainty and modelling, underlying mechanism of nexus issues and system performance evaluation. This study helps bring research efforts together to address the challenging questions in the nexus and develop the consensus on building resilient water, energy and food systems.

The Hidden Burden of Food Waste: The Double Energy Waste in Italy

OpenAIRE

Matteo Vittuari; Fabio De Menna; Marco Pagani

2016-01-01

The energy intensity of modern food systems represents a major issue in a scenario of decreasing oil resources and increasing population. Beside the use of renewable energy, an increased efficiency in food systems could contribute to reduce fossil fuels dependence. In this sense, food losses and waste (FLW) have crucial consequences on the energy balance. Based on the concept of “embodied energy”, food wastage can be framed as a double waste of energy, both in terms of non-consumed food energ...

Urban food-energy-water nexus: a case study of Beijing

Science.gov (United States)

Wu, Z.; Shao, L.

2017-12-01

The interactions between the food, energy and water sectors are of great importance to urban sustainable development. This work presents a framework to analyze food-energy-water (FEW) nexus of a city. The method of multi-scale input-output analysis is applied to calculate consumption-based energy and water use that is driven by urban final demand. It is also capable of accounting virtual energy and water flows that is embodied in trade. Some performance indicators are accordingly devised for a comprehensive understanding of the urban FEW nexus. A case study is carried out for the Beijing city. The embodied energy and water use of foods, embodied water of energy industry and embodied energy of water industry are analyzed. As a key node of economic network, Beijing exchanges a lot of materials and products with external economic systems, especially other Chinese provinces, which involves massive embodied energy and water flows. As a result, Beijing relies heavily on outsourcing energy and water to meet local people's consumption. It is revealed that besides the apparent supply-demand linkages, the underlying interconnections among food, water and energy sectors are critical to create sustainable urban areas.

Determinants of food price inflation in Finland—The role of energy

International Nuclear Information System (INIS)

Irz, Xavier; Niemi, Jyrki; Liu, Xing

2013-01-01

The agricultural commodity crisis of 2006–2008 and the recent evolution of commodity markets have reignited anxieties in Finland over fast-rising food prices and food security. Little is known about the strength of the linkages between food markets and input markets, such as the energy market. Using monthly series of price indices from 1995 to 2010, we estimate a vector error-correction (VEC) model in a cointegration framework in order to investigate the short-term and long-term dynamics of food price formation. The results indicate that a statistically significant long-run equilibrium relationship exists between the prices of food and those of the main variable inputs consumed by the food chain, namely agricultural commodities, labour, and energy. When judged by the magnitude of long-run pass-through rates, farm prices represent the main determinant of food prices, followed by wages in food retail and the price of energy. The parsimonious VEC model suggests that the dynamics of food price formation are dominated by a relatively quick process of adjustment to the long-run equilibrium, the half life of the transitional dynamics being six to eight months following a shock. - Highlights: • We investigate the dynamics of food price formation in Finland. • We establish the existence of a long-run equilibrium relationship between the prices of food, energy, agricultural commodities, and wages. • Energy price plays a significant but limited role in determining the equilibrium level of food prices

Postprandial energy expenditure in whole-food and processed-food meals: implications for daily energy expenditure.

Science.gov (United States)

Barr, Sadie B; Wright, Jonathan C

2010-07-02

Empirical evidence has shown that rising obesity rates closely parallel the increased consumption of processed foods (PF) consumption in USA. Differences in postprandial thermogenic responses to a whole-food (WF) meal vs. a PF meal may be a key factor in explaining obesity trends, but currently there is limited research exploring this potential link. The goal was to determine if a particular PF meal has a greater thermodynamic efficiency than a comparable WF meal, thereby conferring a greater net-energy intake. Subjective satiation scores and postprandial energy expenditure were measured for 5-6 h after isoenergetic meals were ingested. The meals were either 'whole' or 'processed' cheese sandwiches; multi-grain bread and cheddar cheese were deemed whole, while white bread and processed cheese product were considered processed. Meals were comparable in terms of protein (15-20%), carbohydrate (40-50%), and fat (33-39%) composition. Subjects were healthy women (n=12) and men (n=5) studied in a crossover design. There were no significant differences in satiety ratings after the two meals. Average energy expenditure for the WF meal (137+/-14.1 kcal, 19.9% of meal energy) was significantly larger than for the PF meal (73.1+/-10.2 kcal, 10.7% of meal energy). Ingestion of the particular PF meal tested in this study decreases postprandial energy expenditure by nearly 50% compared with the isoenergetic WF meal. This reduction in daily energy expenditure has potential implications for diets comprised heavily of PFs and their associations with obesity.

Food and agriculture in relation to energy, environment and resources

Energy Technology Data Exchange (ETDEWEB)

Winteringham, F P.W. [International Atomic Energy Agency, Vienna (Austria). Joint FAO/IAEA Div. of Atomic Energy in Food and Agriculture

1980-03-01

Current trends in cultivated land, world population, agricultural practices food and energy are briefly reviewed. The rise in energy input/food energy output ratios with modernization is indicated. Nutritional needs, and trends in food and energy demand per capita are also indicated. Some emerging constraints in relation to soil fertility and agrochemical usage are identified. A growing pressure on land for ''energy and chemical farming'' is foreseen. Losses of native and added soil nitrogen, comparable with total industrial fertilizer nitrogen fixation, seem unavoidable for two decades at least. This consideration of trends and their interactions suggests the need for more effective interdisciplinary study, longer-term planning and international cooperation.

Food and agriculture in relation to energy, environment and resources

International Nuclear Information System (INIS)

Winteringham, F.P.W.

1980-01-01

Current trends in cultivated land, world population, agricultural practices food and energy are briefly reviewed. The rise in energy input/food energy output ratios with modernization is indicated. Nutritional needs, and trends in food and energy demand per capita are also indicated. Some emerging constraints in relation to soil fertility and agrochemical usage are identified. A growing pressure on land for ''energy and chemical farming'' is foreseen. Losses of native and added soil nitrogen, comparable with total industrial fertilizer nitrogen fixation, seem unavoidable for two decades at least. This consideration of trends and their interactions suggests the need for more effective interdisciplinary study, longer-term planning and international cooperation. (author)

Biomass for Energy and the Impacts on Food Security

NARCIS (Netherlands)

Nonhebel, Sanderine; Barbir, F; Ulgiati, S

2010-01-01

In climate policies in the developed world the use of biomass as an energy source plays an important role Indications exist that these policies are affecting global food security In this chapter we compare the global demands for food, feed and energy in the near future We distinguish between

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.

Food and nutritional security requires adequate protein as well as energy, delivered from whole-year crop production

DEFF Research Database (Denmark)

Coles, Graeme D; Wratten, Stephen D; Porter, John Roy

2016-01-01

Human food security requires the production of sufficient quantities of both high-quality protein and dietary energy. In a series of case-studies from New Zealand, we show that while production of food ingredients from crops on arable land can meet human dietary energy requirements effectively...... and nutritional security will largely be an outcome of national or regional agroeconomies addressing their own food needs. We hope that our model will be used for similar analyses of food production systems in other countries, agroecological zones and economies....

Energy, added sugar, and saturated fat contributions of taxed beverages and foods in Mexico.

Science.gov (United States)

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

2017-01-01

To estimate the dietary contribution of taxed beverages and foods. Using 24-hour diet recall data from the Ensanut 2012 (n=10 096), we estimated the contribution of the items which were taxed in 2014 to the total energy, added sugar, and saturated fat intakes in the entire sample and by sociodemographic characteristics. The contributions for energy, added sugar, and saturated fat were found to be 5.5, 38.1, and 0.4%, respectively, for the taxed beverages, and 14.4, 23.8, and 21.4%, respectively, for the taxed foods. Children and adolescents (vs. adults), medium and high socioeconomic status (vs. low), urban area (vs. rural), and North and Center region (vs. South) had higher energy contribution of taxed beverages and foods. The energy contribution was similar between males and females. These taxes covered an important proportion of Mexicans' diet and therefore have the potential to improve it meaningfully.

Shielding for high energy, high intensity electron accelerator installation

International Nuclear Information System (INIS)

Warawas, C.; Chongkum, S.

1997-03-01

The utilization of electron accelerators (eBA) is gradually increased in Thailand. For instance, a 30-40 MeV eBA are used for tumor and cancer therapy in the hospitals, and a high current eBA in for gemstone colonization. In the near future, an application of eBA in industries will be grown up in a few directions, e.g., flue gases treatment from the coal fire-power plants, plastic processing, rubber vulcanization and food preservation. It is the major roles of Office of Atomic Energy for Peace (OAEP) to promote the peaceful uses of nuclear energy and to regulate the public safety and protection of the environment. By taking into account of radiation safety aspect, high energy electrons are not only harmful to human bodies, but the radioactive nuclides can be occurred. This report presents a literature review by following the National Committee on Radiation Protection and Measurements (NCRP) report No.31. This reviews for parametric calculation and shielding design of the high energy (up to 100 MeV), high intensity electron accelerator installation

Postprandial energy expenditure in whole-food and processed-food meals: implications for daily energy expenditure

Directory of Open Access Journals (Sweden)

Sadie B. Barr

2010-07-01

Full Text Available Background: Empirical evidence has shown that rising obesity rates closely parallel the increased consumption of processed foods (PF consumption in USA. Differences in postprandial thermogenic responses to a whole-food (WF meal vs. a PF meal may be a key factor in explaining obesity trends, but currently there is limited research exploring this potential link. Objective: The goal was to determine if a particular PF meal has a greater thermodynamic efficiency than a comparable WF meal, thereby conferring a greater net-energy intake. Design: Subjective satiation scores and postprandial energy expenditure were measured for 5–6 h after isoenergetic meals were ingested. The meals were either ‘whole’ or ‘processed’ cheese sandwiches; multi-grain bread and cheddar cheese were deemed whole, while white bread and processed cheese product were considered processed. Meals were comparable in terms of protein (15–20%, carbohydrate (40–50%, and fat (33–39% composition. Subjects were healthy women (n=12 and men (n=5 studied in a crossover design. Results: There were no significant differences in satiety ratings after the two meals. Average energy expenditure for the WF meal (137±14.1 kcal, 19.9% of meal energy was significantly larger than for the PF meal (73.1±10.2 kcal, 10.7% of meal energy. Conclusion: Ingestion of the particular PF meal tested in this study decreases postprandial energy expenditure by nearly 50% compared with the isoenergetic WF meal. This reduction in daily energy expenditure has potential implications for diets comprised heavily of PFs and their associations with obesity.

The energy content of restaurant foods without stated calorie information.

Science.gov (United States)

Urban, Lorien E; Lichtenstein, Alice H; Gary, Christine E; Fierstein, Jamie L; Equi, Ashley; Kussmaul, Carolyn; Dallal, Gerard E; Roberts, Susan B

2013-07-22

National recommendations for the prevention and treatment of obesity emphasize reducing energy intake through self-monitoring food consumption. However, little information is available on the energy content of foods offered by nonchain restaurants, which account for approximately 50% of restaurant locations in the United States. To measure the energy content of foods from independent and small-chain restaurants that do not provide stated information on energy content. We used bomb calorimetry to determine the dietary energy content of the 42 most frequently purchased meals from the 9 most common restaurant categories. Independent and small-chain restaurants were randomly selected, and 157 individual meals were analyzed. Area within 15 miles of downtown Boston. A random sample of independent and small-chain restaurants. Dietary energy. All meal categories provided excessive dietary energy. The mean energy content of individual meals was 1327 (95% CI, 1248-1406) kcal, equivalent to 66% of typical daily energy requirements. We found a significant effect of food category on meal energy (P ≤ .05), and 7.6% of meals provided more than 100% of typical daily energy requirements. Within-meal variability was large (average SD, 271 kcal), and we found no significant effect of restaurant establishment or size. In addition, meal energy content averaged 49% greater than those of popular meals from the largest national chain restaurants (P restaurants have been criticized for offering meals with excess dietary energy. This study finds that independent and small-chain restaurants, which provide no nutrition information, also provide excessive dietary energy in amounts apparently greater than popular meals from chain restaurants or information in national food databases. A national requirement for accurate calorie labeling in all restaurants may discourage menus offering unhealthy portions and would allow consumers to make informed choices about ordering meals that promote weight

Whole eggs enhance antioxidant activity when combined with energy dense, cooked breakfast foods

Science.gov (United States)

Acute metabolic changes following the consumption of energy dense foods high in saturated fat (SFA) and glycemic load (GL) may contribute to the pathogenesis of several chronic diseases. Eggs provide highly digestible protein, unsaturated fatty acids, carotenoids, and other antioxidant compounds tha...

Motivational Impact of Palatable Food Correlates With Functional Brain Responses to Food Images in Adolescents.

Science.gov (United States)

Jensen, Chad D; Duraccio, Kara M; Carbine, Kaylie A; Barnett, Kimberly A; Kirwan, C Brock

2017-06-01

To examine associations between motivational impact of palatable foods and neural activity in brain regions involved in inhibitory control among adolescents. Thirty-four adolescents aged 14-20 years underwent functional magnetic resonance imaging while viewing images of high- and low-energy foods. Participants completed the Power of Food Scale (PFS). Whole-brain analyses of variance tested for neural activation differences and correlations between brain activation and PFS scores were tested. We found an interaction between food type (high energy vs. low energy) and PFS scores in the right dorsolateral prefrontal cortex and right inferior parietal lobule. We also found that PFS scores correlated negatively with activation to high-energy foods in prefrontal cortical and parietal regions. These findings suggest that individuals with high motivation for high-energy foods also demonstrate lower neural activation in inhibition-related brain regions when viewing images of high-energy foods, indicating that they may have difficulty inhibiting consumption impulses. © The Author 2016. Published by Oxford University Press on behalf of the Society of Pediatric Psychology. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com

[Energy and macronutrients intake from pre-packaged foods among urban residents].

Science.gov (United States)

Zhang, Jiguo; Huang, Feifei; Wang, Huijun; Zhai, Feigying; Zhang, Bing

2015-03-01

To analyze the energy and macronutrients intake from pre-packaged foods among urban residents in China. The adult subjects were selected from 9 cities of Beijing, Shanghai, Chongqing, Shenyang, Harbin, Jinan, Zhengzhou, Changsha, Nanning. The recording method for 7 consecutive days was used to collect pre-packaged foods consumption information. Among subjects, the median intake of energy, protein, fat and carbohydrate from pre-packaged foods were 628. 8kJ/d, 5.0 g/d, 6.7 g/d and 17.0 g/d, respectively. Among consumers, the median intake of energy, protein, fat and carbohydrate from pre-packaged foods were 745. 3 kJ/d, 6. 0 g/d, 7. 7 g/d and 20. 7 g/d, respectively. The energy and macronutrients intake from pre-packaged foods were at low level.

Agriculture and Energy: Implications for Food Security, Water, and Land Use

Science.gov (United States)

Tokgoz, S.; Zhang, W.; Msangi, S.; Bhandary, P.

2011-12-01

Sustainable production of agricultural commodities and growth of international trade in these goods are challenged as never before by supply-side constraints (such as climate change, water and land scarcity, and environmental degradation) and by demand-side dynamics (volatility in food and energy markets, the strengthening food-energy linkage, population growth, and income growth). On the one hand, the rapidly expanding demand can potentially create new market opportunities for agriculture. On the other hand, there are many threats to a sufficient response by the supply side to meet this growing and changing demand. Agricultural production systems in many countries are neither resource-efficient, nor producing according to their full potential. The stock of natural resources such as land, water, nutrients, energy, and genetic diversity is shrinking relative to demand, and their use must become increasingly efficient in order to reduce environmental impacts and preserve the planet's productive capacity. World energy prices have increased rapidly in recent years. At the same time, agriculture has become more energy-intensive. Higher energy costs have pushed up the cost of producing, transporting and processing agricultural commodities, driving up commodity prices. Higher energy costs have also affected water use and availability through increased costs of water extraction, conveyance and desalinization, higher demand for hydroelectric power, and increased cost of subsidizing water services. In the meantime, the development of biofuels has diverted increasing amounts of agricultural land and water resources to the production of biomass-based renewable energy. This more "intensified" linkage between agriculture and energy comes at a time when there are other pressures on the world's limited resources. The related high food prices, especially those in the developing countries, have led to setbacks in the poverty alleviation effort among the global community with more

Energy recovery from waste food by combustion or gasification with the potential for regenerative dehydration: A case study

International Nuclear Information System (INIS)

Caton, P.A.; Carr, M.A.; Kim, S.S.; Beautyman, M.J.

2010-01-01

Energy recovery from food waste was studied using the food service at the US Naval Academy as a case study. Post-consumer food waste was captured over a period of ten days to estimate individual waste per meal and total waste per month. The food waste was analyzed for chemical composition and water content using ultimate and proximate analysis, and for energy content, and compared with the same analyses of wood (a more typical biomass fuel). Three different samples of food waste showed relative uniformity of properties despite being sampled on different days, with different menus. Food waste had lower oxygen content, higher nitrogen and ash content, and higher energy content than wood. The food waste in this study had approximately 70% water content. Temperatures and emissions from combustion of wood pellets, dried pelletized food waste, and dried non-pelletized food waste were measured and compared using a modified residential pellet stove. Temperatures were higher for food waste due to the higher energy content. Emissions of NO, HC, and soot were slightly higher for food waste. Despite the large water content, thermodynamic analysis showed that regenerative dehydration, in which waste energy from the combustion system is used to remove water from the incoming wet fuel, is possible. An excess enthalpy ratio is defined to formalize the comparison of waste sensible enthalpy with the energy required for dehydration. Analysis of fuel-lean combustion and fuel-rich gasification shows that little, if any, external energy would necessarily be required to remove the water from the incoming fuel. An equilibrium model was used to simulate waste food gasification by extending the simulation to high water content levels. Probable ranges for successful food waste gasification are identified. Energy recovery of waste food could result in cost savings by offsetting traditional fuel-use (e.g. natural gas for heating) and by reducing disposal costs.

Energy recovery from waste food by combustion or gasification with the potential for regenerative dehydration: A case study

Energy Technology Data Exchange (ETDEWEB)

Caton, P.A.; Carr, M.A.; Kim, S.S.; Beautyman, M.J. [US Naval Academy, Department of Mechanical Engineering, 590 Holloway Road, Annapolis, MD 21402 (United States)

2010-06-15

Energy recovery from food waste was studied using the food service at the US Naval Academy as a case study. Post-consumer food waste was captured over a period of ten days to estimate individual waste per meal and total waste per month. The food waste was analyzed for chemical composition and water content using ultimate and proximate analysis, and for energy content, and compared with the same analyses of wood (a more typical biomass fuel). Three different samples of food waste showed relative uniformity of properties despite being sampled on different days, with different menus. Food waste had lower oxygen content, higher nitrogen and ash content, and higher energy content than wood. The food waste in this study had approximately 70% water content. Temperatures and emissions from combustion of wood pellets, dried pelletized food waste, and dried non-pelletized food waste were measured and compared using a modified residential pellet stove. Temperatures were higher for food waste due to the higher energy content. Emissions of NO, HC, and soot were slightly higher for food waste. Despite the large water content, thermodynamic analysis showed that regenerative dehydration, in which waste energy from the combustion system is used to remove water from the incoming wet fuel, is possible. An excess enthalpy ratio is defined to formalize the comparison of waste sensible enthalpy with the energy required for dehydration. Analysis of fuel-lean combustion and fuel-rich gasification shows that little, if any, external energy would necessarily be required to remove the water from the incoming fuel. An equilibrium model was used to simulate waste food gasification by extending the simulation to high water content levels. Probable ranges for successful food waste gasification are identified. Energy recovery of waste food could result in cost savings by offsetting traditional fuel-use (e.g. natural gas for heating) and by reducing disposal costs. (author)

The ubiquity of energy-dense snack foods: a national multicity study.

Science.gov (United States)

Farley, Thomas A; Baker, Erin T; Futrell, Lauren; Rice, Janet C

2010-02-01

We assessed the availability and accessibility of energy-dense snacks in retail stores whose primary merchandise was not food and whether these varied by store type, region, or socioeconomic factors. We conducted systematic observations of 1082 retail stores in 19 US cities and determined the availability and accessibility of 6 categories of energy-dense snack foods. Snack food was available in 41% of the stores; the most common forms were candy (33%), sweetened beverages (20%), and salty snacks (17%). These foods were often within arm's reach of the cash register queue. We observed snack foods in 96% of pharmacies, 94% of gasoline stations, 22% of furniture stores, 16% of apparel stores, and 29% to 65% of other types of stores. Availability varied somewhat by region but not by the racial or socioeconomic characteristics of nearby census tracts. Energy-dense snack foods and beverages, implicated as contributors to the obesity epidemic, are widely available in retail stores whose primary business is not food. The ubiquity of these products may contribute to excess energy consumption in the United States.

Eating energy-Identifying possibilities for reduced energy use in the future food supply system

International Nuclear Information System (INIS)

Wallgren, Christine; Hoejer, Mattias

2009-01-01

This paper explores the possibilities for reducing future energy use for eating to a sustainable level. A backcasting approach is used to generate an image of the future where energy use for eating is 60% lower in 2050 than in 2000. The currently known potential to reduce energy use in the food supply system for producing, transporting, storing, cooking and eating food is explored and described in terms of a number of distinct changes that are numbered consecutively and presented in both a quantitative and qualitative way. Sweden is used as the case and all data regarding energy use apply for Swedish conditions. An exercise like this illustrates the possible outcome of taking sustainability seriously. If sustainability is to be achieved, some images of the future are needed so that potential targets can be identified. This paper does not present forecasts, but illustrates the kind of changes needed in order to achieve sustainable energy use in the food system.

Energy, added sugar, and saturated fat contributions of taxed beverages and foods in Mexico

Directory of Open Access Journals (Sweden)

Carolina Batis

2017-08-01

Full Text Available Objective. To estimate the dietary contribution of taxed beverages and foods. Materials and methods. Using 24-hour diet recall data from the Ensanut 2012 (n=10 096, we estimated the contribution of the items which were taxed in 2014 to the total energy, added sugar, and saturated fat intakes in the entire sample and by sociodemographic characteristics. Results. The contributions for energy, added sugar, and saturated fat were found to be 5.5, 38.1, and 0.4%, respectively, for the taxed beverages, and 14.4, 23.8, and 21.4%, respectively, for the taxed foods. Children and adolescents (vs. adults, medium and high socioeconomic status (vs. low, urban area (vs. rural, and North and Center region (vs. South had higher energy contribution of taxed beverages and foods. The energy contribution was similar between males and females. Conclusions. These taxes covered an important proportion of Mexicans’ diet and therefore have the potential to improve it meaningfully.

Water-Energy-Food Nexus in Asia-Pacific Ring of Fire

Science.gov (United States)

Taniguchi, M.; Endo, A.; Gurdak, J. J.; Allen, D. M.; Siringan, F.; Delinom, R.; Shoji, J.; Fujii, M.; Baba, K.

2013-12-01

Climate change and economic development are causing increased pressure on water, energy and food resources, presenting communities with increased levels of tradeoffs and potential conflicts among these resources. Therefore, the water-energy-food nexus is one of the most important and fundamental global environmental issues facing the world. For the purposes of this research project, we define human-environmental security as the joint optimization between human and environmental security as well as the water-energy-food nexus. To optimize the governance and management within these inter-connected needs, it is desirable to increase human-environmental security by improving social managements for the water-energy-food nexus. In this research project, we intend to establish a method to manage and optimize the human-environmental security of the water-energy-food nexus by using integrated models, indices, and maps as well as social and natural investigations with stakeholder analyses. We base our approach on the viewpoint that it is important for a sustainable society to increase human-environmental security with decreasing risk and increasing resilience by optimizing the connections within the critical water-energy and water-food clusters. We will take a regional perspective to address these global environmental problems. The geological and geomorphological conditions in our proposed study area are heavily influenced by the so-called 'Ring of Fire,' around the Pacific Ocean. Within these areas including Japan and Southeast Asia, the hydro-meteorological conditions are dominated by the Asia monsoon. The populations that live under these natural conditions face elevated risk and potential disaster as negative impacts, while also benefitting from positive ecological goods and services. There are therefore tradeoffs and conflicts within the water-energy-food nexus, as well as among various stakeholders in the region. The objective of this project is to maximize human

Food Waste to Energy: An Overview of Sustainable Approaches for Food Waste Management and Nutrient Recycling.

Science.gov (United States)

Paritosh, Kunwar; Kushwaha, Sandeep K; Yadav, Monika; Pareek, Nidhi; Chawade, Aakash; Vivekanand, Vivekanand

2017-01-01

Food wastage and its accumulation are becoming a critical problem around the globe due to continuous increase of the world population. The exponential growth in food waste is imposing serious threats to our society like environmental pollution, health risk, and scarcity of dumping land. There is an urgent need to take appropriate measures to reduce food waste burden by adopting standard management practices. Currently, various kinds of approaches are investigated in waste food processing and management for societal benefits and applications. Anaerobic digestion approach has appeared as one of the most ecofriendly and promising solutions for food wastes management, energy, and nutrient production, which can contribute to world's ever-increasing energy requirements. Here, we have briefly described and explored the different aspects of anaerobic biodegrading approaches for food waste, effects of cosubstrates, effect of environmental factors, contribution of microbial population, and available computational resources for food waste management researches.

Contribution of foods consumed away from home to energy intake in Brazilian urban areas: the 2008-9 Nationwide Dietary Survey.

Science.gov (United States)

Bezerra, Ilana Nogueira; de Moura Souza, Amanda; Pereira, Rosangela Alves; Sichieri, Rosely

2013-04-14

The objectives of the present study were to estimate the dietary contribution of away-from-home food consumption, to describe the contribution of away-from-home foods to energy intake, and to investigate the association between eating away from home and total energy intake in Brazilian urban areas. In the first Brazilian Nationwide Dietary Survey, conducted in 2008-9, food records were collected from 25 753 individuals aged 10 years or older, living in urban areas of Brazil. Foods were grouped into thirty-three food groups, and the mean energy intake provided by away-from-home food consumption was estimated. Linear regression models were used to evaluate the association between away-from-home food consumption and total energy intake. All analyses considered the sample design effect. Of the total population, 43 % consumed at least one food item away from home. The mean energy intake from foods consumed away from home was 1408 kJ (337 kcal), averaging 18 % of total energy intake. Eating away from home was associated with increased total energy intake, except for men in the highest income level. The highest percentage of away-from-home energy sources was for food with a high content of energy, such as alcoholic beverages (59 %), baked and deep-fried snacks (54 %), pizza (42 %), soft drinks (40 %), sandwiches (40 %), and sweets and desserts (30 %). The consumption of foods away from home was related to a greater energy intake. The characterisation of away-from-home food habits is necessary in order to properly design strategies to promote healthy food consumption in the away-from-home environment.

Food irradiation by low energy electrons

International Nuclear Information System (INIS)

Bird, J.R.

1985-01-01

For some special cases, the use of low energy electrons has advantages over the use of gamma-rays or higher energy electrons for the direct irradiation of food. These advantages arise from details of the interaction processes which are responsible for the production of physical, chemical and biological effects. Factors involved include depth of penetration, dose distribution, irradiation geometry, the possible production of radioactivity and costs

ENERGY STAR Certified Commercial Hot Food Holding Cabinet

Data.gov (United States)

U.S. Environmental Protection Agency — Certified models meet all ENERGY STAR requirements as listed in the Version 2.0 ENERGY STAR Program Requirements for Commercial Hot Food Holding Cabinets that are...

Fast Foods, Organic Foods, Fad Diets

Science.gov (United States)

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

The energy efficiency partnership - Kraft General Foods and Boston Edison Company

International Nuclear Information System (INIS)

Crowley, J.C.; Donoghue, J.P.

1993-01-01

During the past twenty years, inordinate shifts in the supply and demand of energy have forced both electric utility companies and their customers to investigate new and innovative ways to satisfy the ever increasing demand for electricity. The Energy Efficiency Partnership, developed between Kraft General Foods and Boston Edison Company, presents an exemplary study of how two corporate giants creatively solved the problem of uncontrolled energy costs and its positive effect on the overall operations of Kraft General Foods, Framingham. But the Energy Efficiency Partnership did more than reduce energy costs, it provided benefits to all parties on the playing field. To understand its significance, a review of the partnership's history is paramount. The first official announcement of the Energy Efficiency Partnership was made on April 9, 1990. Framingham, MA, The Commonwealth of Massachusetts Kraft General Foods Framingham, and Boston Edison Company have joined forces in a $3.6 million dollar energy partnership that will help keep 250 industrial jobs in Massachusetts and could lead to the future expansion of the international food company's Framingham facility

Energy and Food Commodity Prices Linkage: An Examination with Mixed-Frequency Data

NARCIS (Netherlands)

Trujillo Barrera, A.A.; Pennings, J.M.E.

2013-01-01

Abstract Is the relationship between energy and agricultural commodities an important factor in the increasing price variability of food commodities? Findings from the literature appear to be mixed and highly influenced by the data frequency used in those analysis. A recurrent task in time series

Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households.

Science.gov (United States)

Poti, Jennifer M; Mendez, Michelle A; Ng, Shu Wen; Popkin, Barry M

2016-09-01

Racial/ethnic disparities in dietary quality persist among Americans, but it is unclear whether highly processed foods or convenience foods contribute to these inequalities. We examined the independent associations of race/ethnicity with highly processed and ready-to-eat (RTE) food purchases among US households. We determined whether controlling for between-group differences in purchases of these products attenuated associations between race/ethnicity and the nutritional quality of purchases. The 2000-2012 Homescan Panel followed US households (n = 157,142) that scanned their consumer packaged goods (CPG) food and beverage purchases. By using repeated-measures regression models adjusted for sociodemographic characteristics, we examined time-varying associations of race/ethnicity with processed and convenience food purchases, expressed as a percentage of calories purchased. We estimated associations between race/ethnicity and saturated fat, sugar, or energy density of total purchases with and without adjustment for processed and convenience food purchases. Compared with white households, black households had significantly lower purchases of highly processed foods (-4.1% kcal) and RTE convenience foods (-4.9% kcal) and had higher purchases of basic processed foods, particularly cooking oils and sugar (+5.4% kcal), foods requiring cooking/preparation (+4.5% kcal), and highly processed beverages (+7.1% kcal). Hispanics also had lower purchases of highly processed and RTE foods than whites. Blacks had CPG purchases with significantly higher median sugar (+2.2% kcal) and energy density (+72 kcal/1000 g), whereas Hispanics had purchases with lower saturated fat (-0.6% kcal) and energy density (-25 kcal/1000 g) than whites. Racial/ethnic differences remained significant after adjustment for processed and convenience food purchases. In our study, compared with white households, both black and Hispanic households had lower purchases of highly processed and RTE foods, yet had

Dopaminergic control of food choice: contrasting effects of SKF 38393 and quinpirole on high-palatability food preference in the rat.

Science.gov (United States)

Cooper, S J; Al-Naser, H A

2006-06-01

The aim of the present study was to determine the behavioural effects of the selective dopamine D1 receptor agonist, SKF 38393, and of the selective dopamine D2/D3 receptor agonist, quinpirole, on the feeding performance of food-deprived rats in a model of food-preference behaviour. The animals were familiarised with a choice between a high-palatability, high-fat, high-sugar food (chocolate biscuits/cookies) and their regular maintenance diet. Following administration of either SKF 38393 (1.0-10.0 mg/kg, s.c.) or quinpirole (0.03-0.3 mg/kg, s.c.), the animals were observed throughout a 15-min test period, and their feeding behaviour was carefully monitored. Other behavioural categories were also observed. The resulting data were subject to a microstructural analysis to determine the loci of the behavioural effects. The results indicated that SKF 38393 and quinpirole had contrasting effects on the preference for the high-palatability chocolate food. SKF 38393 enhanced the preference, whereas quinpirole eliminated it. These data reinforce the view that forebrain dopamine mechanisms are closely involved in responses to high-palatability energy-dense food constituents, including chocolate. The data also indicate that pharmacological characterization is important, such that dopamine receptor subtypes appear to mediate contrasting effects on food preference for a high-fat, high-sugar food. Hence, brain dopamine appears to be involved in potentially complex ways in determining food preferences, and this may carry implications in the growing evidence for a link between brain dopamine and human obesity.

Toward Nexus Equation: A Conceptual and Mathematical Framework for Water- Energy-Food Nexus

Science.gov (United States)

Abou Najm, Majdi; Higgins, Chad

2016-04-01

Water, energy, and agriculture are highly interdependent that attempts to achieve sustainability in any of those three domains will directly impact the others. These interdependencies, collectively known as the Water-Energy-Food Nexus, become more complex and more critical as the climate changes, the population grows, habits and lifestyles alternate, and the prices of water, energy, and food increase. However, and despite several attempts to incorporate the nexus, the global research community continues to focus on different subsets of the problem with limited holistic attempts to address the full problem. At best, interactions between two of the three domains were studied, often neglecting the impact of such interaction on the third domain. For example, agricultural researchers tracked water costs by applying concepts like virtual water or water footprint, or using large-scale system models to investigate food and water security, ignoring most often the corresponding energy footprint. Similarly, investigators quantified water-energy tradeoffs in the highly engineered, centralized systems of water and power management, paying no attention to water diversion from agriculture. Most nexus initiatives focused on reviews and data collection of existing knowledge and relevant facts, but unfortunately lacked a conceptual and mathematical framework that can integrate all the gathered knowledge and account for multiple interactions, feedbacks, or natural processes that occur across all three domains of the nexus. Here, we present an integrated conceptual and mathematical framework (roadmap) for the nexus. This framework is driven by spatiotemporal demands for water, energy, and food to be satisfied by resource management of the three domains, envisioned as a stepwise process, with each step requiring inputs from the three nexus domains and creating waste products. The efficiency of each step, combined with mass balances, create the linkages and feedback loops within the

Food sources of energy and nutrients in Finnish girls and boys 6-8 years of age - the PANIC study.

Science.gov (United States)

Eloranta, Aino-Maija; Venäläinen, Taisa; Soininen, Sonja; Jalkanen, Henna; Kiiskinen, Sanna; Schwab, Ursula; Lakka, Timo A; Lindi, Virpi

2016-01-01

Data on food sources of nutrients are needed to improve strategies to enhance nutrient intake among girls and boys in Western countries. To identify major food sources of energy, energy nutrients, dietary fibre, and micronutrients, and to study gender differences in these food sources among children. We assessed food consumption and nutrient intake using 4-day food records in a population sample of Finnish girls ( n =213) and boys ( n =217) aged 6-8 years from the Physical Activity and Nutrition in Children Study. We calculated the percentual contribution of 55 food groups for energy and nutrient intake using the population proportion method. Low-fibre grain products, skimmed milk, and high-fibre bread provided almost 23% of total energy intake. Skimmed milk was the top source of protein (18% of total intake), vitamin D (32%), potassium (20%), calcium (39%), magnesium (17%), and zinc (16%). Vegetable oils (15%) and high-fat vegetable oil-based spreads (14%) were the top sources of polyunsaturated fat. High-fibre bread was the top source of fibre (27%) and iron (12%). Non-root vegetables were the top source of folate (14%) and vitamin C (22%). Sugar-sweetened beverages provided 21% of sucrose intake. Pork was a more important source of protein and sausage was a more important source of total fat and monounsaturated fat in boys than in girls. Vegetable oils provided a higher proportion of unsaturated fat and vitamin E among boys, whereas high-fat vegetable oil-based spreads provided a higher proportion of these nutrients among girls. Commonly recommended foods, such as skimmed milk, high-fibre grain products, vegetables, vegetable oil, and vegetable oil-based spreads, were important sources of several nutrients, whereas sugar-sweetened beverages provided the majority of sucrose intake among children. This knowledge can be used in improving health among children by dietary interventions, nutrition education, and health policy decision making.

How might renewable energy technologies fit in the food-water-energy nexus?

Science.gov (United States)

Newmark, R. L.; Macknick, J.; Heath, G.; Ong, S.; Denholm, P.; Margolis, R.; Roberts, B.

2011-12-01

Feeding the growing population in the U.S. will require additional land for crop and livestock production. Similarly, a growing population will require additional sources of energy. Renewable energy is likely to play an increased role in meeting the new demands of electricity consumers. Renewable energy technologies can differ from conventional technologies in their operation and their siting locations. Many renewable energy technologies have a lower energy density than conventional technologies and can also have large land use requirements. Much of the prime area suitable for renewable energy development in the U.S. has historically been used for agricultural production, and there is some concern that renewable energy installations could displace land currently producing food crops. In addition to requiring vast expanses of land, both agriculture and renewable energy can require water. The agriculture and energy sectors are responsible for the majority of water withdrawals in the U.S. Increases in both agricultural and energy demand can lead to increases in water demands, depending on crop management and energy technologies employed. Water is utilized in the energy industry primarily for power plant cooling, but it is also required for steam cycle processes and cleaning. Recent characterizations of water use by different energy and cooling system technologies demonstrate the choice of fuel and cooling system technologies can greatly impact the withdrawals and the consumptive use of water in the energy industry. While some renewable and conventional technology configurations can utilize more water per unit of land than irrigation-grown crops, other renewable technology configurations utilize no water during operations and could lead to reduced stress on water resources. Additionally, co-locating agriculture and renewable energy production is also possible with many renewable technologies, avoiding many concerns about reductions in domestic food production. Various

Multicontextual correlates of energy-dense, nutrient-poor snack food consumption by adolescents.

Science.gov (United States)

Larson, Nicole; Miller, Jonathan M; Eisenberg, Marla E; Watts, Allison W; Story, Mary; Neumark-Sztainer, Dianne

2017-05-01

Frequent consumption of energy-dense, nutrient-poor snack foods is an eating behavior of public health concern. This study was designed to inform strategies for reducing adolescent intake of energy-dense snack foods by identifying individual and environmental influences. Surveys were completed in 2009-2010 by 2540 adolescents (54% females, mean age = 14.5 ± 2.0, 80% nonwhite) in Minneapolis-St. Paul, Minnesota schools. Daily servings of energy-dense snack food was assessed using a food frequency questionnaire that asked about consumption of 21 common snack food items, such as potato chips, cookies, and candy. Data representing characteristics of adolescents' environments were collected from parents/caregivers, friends, school personnel, Geographic Information System sources, and a content analysis of favorite television shows. Linear regression was used to examine relationships between each individual or environmental characteristic and snack food consumption in separate models and also to examine relationships in a model including all of the characteristics simultaneously. The factors found to be significantly associated with higher energy-dense snack food intake represented individual attitudes/behaviors (e.g., snacking while watching television) and characteristics of home/family (e.g., home unhealthy food availability), peer (friends' energy-dense snack food consumption), and school (e.g., student snack consumption norms) environments. In total, 25.5% of the variance in adolescents' energy-dense snack food consumption was explained when factors from within each context were examined together. The results suggest that the design of interventions targeting improvement in the dietary quality of adolescents' snack food choices should address relevant individual factors (e.g., eating while watching television) along with characteristics of their home/family (e.g., limiting the availability of unhealthy foods), peer (e.g., guiding the efforts of a peer leader in

Socioeconomic status, energy cost, and nutrient content of supermarket food purchases.

Science.gov (United States)

Appelhans, Bradley M; Milliron, Brandy-Joe; Woolf, Kathleen; Johnson, Tricia J; Pagoto, Sherry L; Schneider, Kristin L; Whited, Matthew C; Ventrelle, Jennifer C

2012-04-01

The relative affordability of energy-dense versus nutrient-rich foods may promote socioeconomic disparities in dietary quality and obesity. Although supermarkets are the largest food source in the American diet, the associations between SES and the cost and nutrient content of freely chosen food purchases have not been described. To investigate relationships of SES with the energy cost ($/1000 kcal) and nutrient content of freely chosen supermarket purchases. Supermarket shoppers (n=69) were recruited at a Phoenix AZ supermarket in 2009. The energy cost and nutrient content of participants' purchases were calculated from photographs of food packaging and nutrition labels using dietary analysis software. Data were analyzed in 2010-2011. Two SES indicators, education and household income as a percentage of the federal poverty guideline (FPG), were associated with the energy cost of purchased foods. Adjusting for covariates, the amount spent on 1000 kcal of food was $0.26 greater for every multiple of the FPG, and those with a baccalaureate or postbaccalaureate degree spent an additional $1.05 for every 1000 kcal of food compared to those with no college education. Lower energy cost was associated with higher total fat and less protein, dietary fiber, and vegetables per 1000 kcal purchased. Low-SES supermarket shoppers purchase calories in inexpensive forms that are higher in fat and less nutrient-rich. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Potensi “Khimelor” sebagai Tepung Komposit Tinggi Energi Tinggi Protein Berbasis Pangan Lokal (Health Potential of “Khimelor” as Composite Fluor Having Both High Energy and High Protein Level Based on Local Food

Directory of Open Access Journals (Sweden)

Laksmi Karunia Tanuwijaya

2016-07-01

The use of wheat flour as the basic ingredients of food products for high energy high protein diet is considerably high. Soybeans, mung beans, red leaf spinach and moringa leaf is local food sources of nutrients that are potential to be processed into a composite flour substituting wheat flour, which can be utilized for a variety of food products. The research was aimed to know the influence of proportion of soybeans, mung beans, red leaf spinach and moringa leaf (KhiMeLor on the quality of nutrition, protein and organoleptik quality of composite flour. This was experimental research with a complete random design. The treatment were several composition mixtures of wheat and composite flour, consisting of soybean, mung bean, red leaf spinach and moringa leaf P0 (100% : 0%; P1 (75% : 25%; P2 (50% : 50%; P3 (25% : 75%; P4 (0% : 100%. The content of carbohydrate, protein and fat was analyzed using proximate analysis. The quality of protein was examined from limiting amino acid and protein digestibility score. The sensory test was used to examine the costumer acceptance on sensory parameters. Statistical analysis used One Way Anova which  showed that substitution of  soy bean, mung bean,  moringaleaf and red spinach significantly (p=0,000 increases protein level. The limiting amino acid of P0,P1 and P2 was Lysine, but P3 and P4 was methionine. Protein digestibility of composite fluor was less than P0 (96%. The result of sensory evaluation showed that there was significant difference in aroma (p=0,000 and texture (p=0,029 which decreases as there is an increase of proportion composite flour. The conclusion was different proportion of soy bean, mung bean, moringa leaf and red spinach  influences the nutrition quality and sensory evaluation of composite flour. Keyword : composite flour, local food, KHiMelor

Supply of basic food, energy, and energy-supplying foodstuffs to the population of Jordan

Energy Technology Data Exchange (ETDEWEB)

Hamdan, M R

1979-04-27

The supply of energy and energy-supplying foodstuffs to the population of Jordan is determined on a regional basis. Food is supplied by the agricultural sector and by imports. The influence of prices on foreign trade and consumption is analyzed. The investigation shows that most of the food supplied is of vegetable origin. The demand for animal protein is covered by 82% on an average. There are no symptoms of malnutrition among the population.

Interaction of electromagnetic energy with biological material - relation to food processing

NARCIS (Netherlands)

Ponne, C.T.; Bartels, P.V.

1995-01-01

For food scientists and technologists, the interaction of electromagnetic energy with enzymes, microorganisms and other food compounds is important in optimizing process efficiency and/or product quality. To be able to implement research findings on interaction of electromagnetic energy with matter;

Food and energy choices for India: a programming model with partial endogenous energy requirements.

Science.gov (United States)

Parikh, K S; Srinivasan, T N

1980-09-01

This paper presents a mathematical model for all matter-energy processing subsystems at the level of the society, specifically India. It explores India's choices in the food and energy sectors over the coming decades. Alternative land intensive, irrigation energy intensive, and fertilizer intensive techniques of food production are identified using a nonlinear programming model. The land saved is devoted to growing firewood. The optimum combination of railway (steam, diesel, and electric traction) and road (automobiles, diesel trucks, and diesel and gasoline buses) transport is determined. For the oil sector, two alternative sources of supply of crude oil and petroleum products are included, namely, domestic production and imports. The optimum choice is determined through a linear programming model. While the model is basically a static one, designed to determine the optimal choice for the target year of 2000-2001, certain intertemporal detail is incorporated for electricity generation. The model minimizes the costs of meeting the needs for food, transport in terms of passenger kilometers and goods per ton per kilometer, energy needs for domestic cooking and lighting, and the energy needs of the rest of the economy.

Food restriction alters energy allocation strategy during growth in tobacco hornworms (Manduca sexta larvae).

Science.gov (United States)

Jiao, Lihong; Amunugama, Kaushalya; Hayes, Matthew B; Jennings, Michael; Domingo, Azriel; Hou, Chen

2015-08-01

Growing animals must alter their energy budget in the face of environmental changes and prioritize the energy allocation to metabolism for life-sustaining requirements and energy deposition in new biomass growth. We hypothesize that when food availability is low, larvae of holometabolic insects with a short development stage (relative to the low food availability period) prioritize biomass growth at the expense of metabolism. Driven by this hypothesis, we develop a simple theoretical model, based on conservation of energy and allometric scaling laws, for understanding the dynamic energy budget of growing larvae under food restriction. We test the hypothesis by manipulative experiments on fifth instar hornworms at three temperatures. At each temperature, food restriction increases the scaling power of growth rate but decreases that of metabolic rate, as predicted by the hypothesis. During the fifth instar, the energy budgets of larvae change dynamically. The free-feeding larvae slightly decrease the energy allocated to growth as body mass increases and increase the energy allocated to life sustaining. The opposite trends were observed in food restricted larvae, indicating the predicted prioritization in the energy budget under food restriction. We compare the energy budgets of a few endothermic and ectothermic species and discuss how different life histories lead to the differences in the energy budgets under food restriction.

Energy, nutrient and food content of snacks in French adults

OpenAIRE

Si Hassen, Wendy; Castetbon, Katia; Tichit, Christine; Péneau, Sandrine; Nechba, Anouar; Ducrot, Pauline; Lampuré, Aurélie; Bellisle, France; Hercberg, Serge; Méjean, Caroline

2018-01-01

BACKGROUND: Snacking raises concern since it may lead to an additional energy intake and poor nutrient quality. A snacking occasion can be defined as any eating occasion apart from main meals, regardless of the amount or type of foods consumed. We described the frequency of snacking occasions according to daily timing in French adults, and compared them between each other, and with the main meals, in terms of energy intake, energy and nutrient density, and food content. METHODS: This...

What do prisoners eat? Nutrient intakes and food practices in a high-secure prison.

Science.gov (United States)

Hannan-Jones, Mary; Capra, Sandra

2016-04-01

There are limited studies on the adequacy of prisoner diet and food practices, yet understanding these are important to inform food provision and assure duty of care for this group. The aim of this study was to assess the dietary intakes of prisoners to inform food and nutrition policy in this setting. This research used a cross-sectional design with convenience sampling in a 945-bed male high-secure prison. Multiple methods were used to assess food available at the group level, including verification of food portion, quality and practices. A pictorial tool supported the diet history method. Of 276 eligible prisoners, 120 dietary interviews were conducted and verified against prison records, with 106 deemed plausible. The results showed the planned food to be nutritionally adequate, with the exception of vitamin D for older males and long-chain fatty acids, with Na above upper limits. The Australian dietary targets for chronic disease risk were not achieved. High energy intakes were reported with median 13·8 (se 0·3) MJ. Probability estimates of inadequate intake varied with age groups: Mg 8 % (>30 years), 2·9 % (70 years), 1·5 % (food provision in the prison environment and also poses questions for population-level dietary guidance in delivering appropriate nutrients within energy limits.

Closing data gaps for LCA of food products: estimating the energy demand of food processing.

Science.gov (United States)

Sanjuán, Neus; Stoessel, Franziska; Hellweg, Stefanie

2014-01-21

Food is one of the most energy and CO2-intensive consumer goods. While environmental data on primary agricultural products are increasingly becoming available, there are large data gaps concerning food processing. Bridging these gaps is important; for example, the food industry can use such data to optimize processes from an environmental perspective, and retailers may use this information for purchasing decisions. Producers and retailers can then market sustainable products and deliver the information demanded by governments and consumers. Finally, consumers are increasingly interested in the environmental information of foods in order to lower their consumption impacts. This study provides estimation tools for the energy demand of a representative set of food process unit operations such as dehydration, evaporation, or pasteurization. These operations are used to manufacture a variety of foods and can be combined, according to the product recipe, to quantify the heat and electricity demand during processing. In combination with inventory data on the production of the primary ingredients, this toolbox will be a basis to perform life cycle assessment studies of a large number of processed food products and to provide decision support to the stakeholders. Furthermore, a case study is performed to illustrate the application of the tools.

The water-food-energy nexus in Pakistan: a biophysical and socio-economic challenge

Science.gov (United States)

Grigg, Nicola; Foran, Tira; Darbas, Toni; Kirby, Mac; Colloff, Matthew J.; Ahmad, Mobin-ud-Din; Podger, Geoff

2018-02-01

We draw on previous work examining historical trends, likely future water use and food availability in Pakistan and extend the analysis to consider interactions with hydropower generation and the energy demand in food production due to pumping of groundwater for irrigation. Business-as-usual scenarios suggest growing demands for groundwater and energy use for food production as population grows rapidly. However, groundwater use is already unsustainable in many areas, and energy supply is failing to keep up with demand. Quantifying material linkages between water, food and energy provides a means to explore biophysical constraints. Characterising institutional constraints is equally important, as they can be significant barriers to effective stewardship of water, energy and food resources. The experience in Pakistan reinforces this finding, and we discuss the implications for hydrologists.

Energy Content of U.S. Fast-Food Restaurant Offerings 14-Year Trends

Science.gov (United States)

Bauer, Katherine W.; Hearst, Mary O.; Earnest, Alicia A.; French, Simone A.; Oakes, J. Michael; Harnack, Lisa J.

2012-01-01

Background Within the past decade there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. Purpose To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997/1998 and 2009/2010. Methods Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Results Spanning 1997/1998 and 2009/2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrees and drinks remained level. Conclusions While large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. PMID:23079171

Energy content of U.S. fast-food restaurant offerings: 14-year trends.

Science.gov (United States)

Bauer, Katherine W; Hearst, Mary O; Earnest, Alicia A; French, Simone A; Oakes, J Michael; Harnack, Lisa J

2012-11-01

Within the past decade, there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997-1998 and 2009-2010. Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Spanning 1997-1998 and 2009-2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrées and drinks remained level. Although large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Carbon footprint and energy use of food waste management options for fresh fruit and vegetables from supermarkets.

Science.gov (United States)

Eriksson, Mattias; Spångberg, Johanna

2017-02-01

Food waste is a problem with economic, environmental and social implications, making it both important and complex. Previous studies have addressed food waste management options at the less prioritised end of the waste hierarchy, but information on more prioritised levels is also needed when selecting the best available waste management options. Investigating the global warming potential and primary energy use of different waste management options offers a limited perspective, but is still important for validating impacts from the waste hierarchy in a local context. This study compared the effect on greenhouse gas emissions and primary energy use of different food waste management scenarios in the city of Växjö, Sweden. A life cycle assessment was performed for four waste management scenarios (incineration, anaerobic digestion, conversion and donation), using five food products (bananas, tomatoes, apples, oranges and sweet peppers) from the fresh fruit and vegetables department in two supermarkets as examples when treated as individual waste streams. For all five waste streams, the established waste hierarchy was a useful tool for prioritising the various options, since the re-use options (conversion and donation) reduced the greenhouse gas emissions and the primary energy use to a significantly higher degree than the energy recovery options (incineration and anaerobic digestion). The substitution of other products and services had a major impact on the results in all scenarios. Re-use scenarios where food was replaced therefore had much higher potential to reduce environmental impact than the energy recovery scenarios where fossil fuel was replaced. This is due to the high level of resources needed to produce food compared with production of fossil fuels, but also to fresh fruit and vegetables having a high water content, making them inefficient as energy carriers. Waste valorisation measures should therefore focus on directing each type of food to the waste

Functional MRI of Challenging Food Choices: Forced Choice between Equally Liked High- and Low-Calorie Foods in the Absence of Hunger.

Science.gov (United States)

Charbonnier, Lisette; van der Laan, Laura N; Viergever, Max A; Smeets, Paul A M

2015-01-01

We are continuously exposed to food and during the day we make many food choices. These choices play an important role in the regulation of food intake and thereby in weight management. Therefore, it is important to obtain more insight into the mechanisms that underlie these choices. While several food choice functional MRI (fMRI) studies have been conducted, the effect of energy content on neural responses during food choice has, to our knowledge, not been investigated before. Our objective was to examine brain responses during food choices between equally liked high- and low-calorie foods in the absence of hunger. During a 10-min fMRI scan 19 normal weight volunteers performed a forced-choice task. Food pairs were matched on individual liking but differed in perceived and actual caloric content (high-low). Food choice compared with non-food choice elicited stronger unilateral activation in the left insula, superior temporal sulcus, posterior cingulate gyrus and (pre)cuneus. This suggests that the food stimuli were more salient despite subject's low motivation to eat. The right superior temporal sulcus (STS) was the only region that exhibited greater activation for high versus low calorie food choices between foods matched on liking. Together with previous studies, this suggests that STS activation during food evaluation and choice may reflect the food's biological relevance independent of food preference. This novel finding warrants further research into the effects of hunger state and weight status on STS, which may provide a marker of biological relevance.

Functional MRI of Challenging Food Choices: Forced Choice between Equally Liked High- and Low-Calorie Foods in the Absence of Hunger.

Directory of Open Access Journals (Sweden)

Lisette Charbonnier

Full Text Available We are continuously exposed to food and during the day we make many food choices. These choices play an important role in the regulation of food intake and thereby in weight management. Therefore, it is important to obtain more insight into the mechanisms that underlie these choices. While several food choice functional MRI (fMRI studies have been conducted, the effect of energy content on neural responses during food choice has, to our knowledge, not been investigated before. Our objective was to examine brain responses during food choices between equally liked high- and low-calorie foods in the absence of hunger. During a 10-min fMRI scan 19 normal weight volunteers performed a forced-choice task. Food pairs were matched on individual liking but differed in perceived and actual caloric content (high-low. Food choice compared with non-food choice elicited stronger unilateral activation in the left insula, superior temporal sulcus, posterior cingulate gyrus and (precuneus. This suggests that the food stimuli were more salient despite subject's low motivation to eat. The right superior temporal sulcus (STS was the only region that exhibited greater activation for high versus low calorie food choices between foods matched on liking. Together with previous studies, this suggests that STS activation during food evaluation and choice may reflect the food's biological relevance independent of food preference. This novel finding warrants further research into the effects of hunger state and weight status on STS, which may provide a marker of biological relevance.

Applying the Water-Energy-Food Nexus to the Charcoal Value Chain

Directory of Open Access Journals (Sweden)

Harry K. Hoffmann

2017-12-01

Full Text Available Globally, natural resources are increasingly under pressure, especially due to population growth, economic growth and transformation as well as climate change. As a result, the water, energy, and food (WEF nexus approach has emerged to understand interdependencies and commonly manage resources within a multi-scale and multi-level framework. In Sub-Saharan Africa, the high and growing consumption of traditional biomass for cooking purposes - notably fuelwood and charcoal—is both a key source of energy and contributor for food security as well as a pressure on natural resources. Improving the bioenergy value chains is essential for limiting environmental degradation and for securing the livelihoods of millions of people. Although the WEF nexus approach entails large potential to address the complex problems arising along the bioenergy value chains, these are currently not considered. Based on the WEF nexus approach, we analyze the different steps within the charcoal value chain in Sub-Saharan Africa and highlight the respective interdependencies and the potential for improving overall socio-economic and environmental sustainability. We emphasize the water, energy and food related implications of vicious and virtuous production cycles, separated by value chain segments. We discuss the potential and major challenges for implementing more sustainable value chains. Furthermore, we underline the necessity of applying WEF nexus approaches to these value chains in order to optimize environmental and social outcomes.

Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households123

Science.gov (United States)

Mendez, Michelle A

2016-01-01

Background: Racial/ethnic disparities in dietary quality persist among Americans, but it is unclear whether highly processed foods or convenience foods contribute to these inequalities. Objective: We examined the independent associations of race/ethnicity with highly processed and ready-to-eat (RTE) food purchases among US households. We determined whether controlling for between-group differences in purchases of these products attenuated associations between race/ethnicity and the nutritional quality of purchases. Methods: The 2000–2012 Homescan Panel followed US households (n = 157,142) that scanned their consumer packaged goods (CPG) food and beverage purchases. By using repeated-measures regression models adjusted for sociodemographic characteristics, we examined time-varying associations of race/ethnicity with processed and convenience food purchases, expressed as a percentage of calories purchased. We estimated associations between race/ethnicity and saturated fat, sugar, or energy density of total purchases with and without adjustment for processed and convenience food purchases. Results: Compared with white households, black households had significantly lower purchases of highly processed foods (–4.1% kcal) and RTE convenience foods (–4.9% kcal) and had higher purchases of basic processed foods, particularly cooking oils and sugar (+5.4% kcal), foods requiring cooking/preparation (+4.5% kcal), and highly processed beverages (+7.1% kcal). Hispanics also had lower purchases of highly processed and RTE foods than whites. Blacks had CPG purchases with significantly higher median sugar (+2.2% kcal) and energy density (+72 kcal/1000 g), whereas Hispanics had purchases with lower saturated fat (–0.6% kcal) and energy density (–25 kcal/1000 g) than whites. Racial/ethnic differences remained significant after adjustment for processed and convenience food purchases. Conclusions: In our study, compared with white households, both black and Hispanic

Household food security status and associated factors among high-school students in Esfahan, Iran.

Science.gov (United States)

Mohammadzadeh, Assieh; Dorosty, Ahmadreza; Eshraghian, Mohammadreza

2010-10-01

The present study was designed to determine household food security status and factors associated with food insecurity among high-school students in Esfahan, Iran. Cross-sectional surveys. The present study was conducted in autumn 2008 in Esfahan, Iran. The samples were selected using systematic cluster sampling. Socio-economic questionnaires, food security questionnaires and FFQ were filled out during face-to-face interviews. In addition, data on participants' weights and heights were collected. A total of 580 students (261 boys and 319 girls) aged 14-17 years from forty high schools in Esfahan, Iran, were selected. The prevalence of household food insecurity according to the US Department of Agriculture food security questionnaire was 36.6 % (95 % CI 0.33, 0.40). Food insecurity was positively associated with number of members in the household (P hamburger, poultry, fish, green vegetables, root and bulb (coloured) vegetables, melons, apples and oranges, milk and yoghurt (P hamburger), whereas those living in food-insecure households more frequently consumed cheap foods containing high energy per kilogram. The present study suggests that intervention programmes be designed and carried out.

Food Odours Direct Specific Appetite

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Harriët F. A. Zoon

2016-02-01

Full Text Available Olfactory food cues were found to increase appetite for products similar in taste. We aimed to replicate this phenomenon for taste (sweet/savoury, determine whether it extends to energy density (high/low as well, and uncover whether this effect is modulated by hunger state. Twenty-nine healthy-weight females smelled four odours differing in the energy density and taste they signalled, one non-food odour, and one odourless solution (control, in random order, for three minutes each. Appetite for 15 food products was rated in the following two minutes. Mixed model analyses revealed that exposure to an odour signalling a specific taste (respectively sweet, savoury led to a greater appetite for congruent food products (sweet/savoury compared to incongruent food products (savoury p < 0.001; sweet p < 0.001 or neutral food products (p = 0.02; p = 0.003. A similar pattern was present for the energy-density category (respectively high-energy dense, low-energy dense signalled by the odours (low-energy products p < 0.001; high-energy products p = 0.008. Hunger state did not have a significant impact on sensory-specific appetite. These results suggest that exposure to food odours increases appetite for congruent products, in terms of both taste and energy density, irrespective of hunger state. We speculate that food odours steer towards intake of products with a congruent macronutrient composition.

High Intensity Exercise: Can It Protect You from A Fast Food Diet?

Science.gov (United States)

Duval, Christian; Rouillier, Marc-Antoine; Rabasa-Lhoret, Rémi; Karelis, Antony D

2017-08-26

The purpose of this study was to assess the ability of high intensity exercise to counteract the deleterious effects of a fast food diet on the cardiometabolic profile of young healthy men. Fifteen men were subjected to an exclusive fast food diet from a popular fast food restaurant chain (three extra value meals/day + optional snack) for 14 consecutive days. Simultaneously, participants were asked to perform each day high intensity interval training (HIIT) (15 × 60 sec sprint intervals (~90% of maximal heart rate)) on a treadmill. Fast food diet and energy expenditure profiles of the participants during the intervention were assessed as well as body composition (DXA), cardiometabolic profile (lipid, hepatic enzymes, glycated hemoglobin, glucose, insulin, hsC-reactive protein (hsCRP) and blood pressure) and estimated maximal oxygen consumption (VO2 max) pre- and post-experiment. We found significant improvements for fat mass, lean body mass, estimated VO₂ max, fasting glucose, serum lipoprotein(a) and hsCRP after the intervention ( p fast food diet.

Food transport refrigeration - Approaches to reduce energy consumption and environmental impacts of road transport

International Nuclear Information System (INIS)

Tassou, S.A.; De-Lille, G.; Ge, Y.T.

2009-01-01

Food transport refrigeration is a critical link in the food chain not only in terms of maintaining the temperature integrity of the transported products but also its impact on energy consumption and CO 2 emissions. This paper provides a review of (a) current approaches in road food transport refrigeration, (b) estimates of their environmental impacts, and (c) research on the development and application of alternative technologies to vapour compression refrigeration systems that have the potential to reduce the overall energy consumption and environmental impacts. The review and analysis indicate that greenhouse gas emissions from conventional diesel engine driven vapour compression refrigeration systems commonly employed in food transport refrigeration can be as high as 40% of the greenhouse gas emissions from the vehicle's engine. For articulated vehicles over 33 ton, which are responsible for over 80% of refrigerated food transportation in the UK, the reject heat available form the engine is sufficient to drive sorption refrigeration systems and satisfy most of the refrigeration requirements of the vehicle. Other promising technologies that can lead to a reduction in CO 2 emissions are air cycle refrigeration and hybrid systems in which conventional refrigeration technologies are integrated with thermal energy storage. For these systems, however, to effectively compete with diesel driven vapour compression systems, further research and development work is needed to improve their efficiency and reduce their weight

The Working Principle and Use of High Pressures in the Food Industry

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Karlović, S.

2010-11-01

Full Text Available High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is between a few seconds and 30 minutes. Processing of solid or liquid food products with or without packaginghappens in the temperature interval 5 – 90 °C, and pressures 50 – 1000 MPa. The driving pressure is distributed uniformly through the whole product independently of its quantity and shape. These processing characteristics combined with improved food microbiological safety, less energy expenditure, low concentration of waste products and longer shelf life make high-pressure processing a very promising novel food technology. Combined with lower cost of treatment (but unfortunately higher initial cost of equipment compared to traditional processing technologies, it is also economically profitable. The main purpose of such treated food products are in preservation of sensory, nutritive and textural properties. As the temperature increase is very low, there are no significant changes in sensory properties, in contrast to conventional thermal processing (sterilization, pasteurization. However, with the combination of heating or cooling and high pressure, modification of existing and creation of new food products is possible. Today, high pressure is used for the treatment of meat products (inactivation of microorganisms, freezing and defrosting of foodstuffs, production of fruit juices (pasteurization, processing of oysters, modificationof milk characteristics (foaming etc. The main purpose of this work is to present the working principle and application of high pressure in the food industry.

[Adaptation of food ingestion to energy expenditure].

Science.gov (United States)

Louis-Sylvestre, J

1987-01-01

Body energy balance is regulated in adults. The accuracy of the phenomenon is particularly evident in laboratory animals under steady conditions. Moreover, it has been repeatedly demonstrated that this balance is maintained in spite of fluctuations in food intake or energy expenditure. When animals such as rats, dogs or rabbits are presented with a diluted or concentrated version of familiar food, they compensate rapidly by increasing or decreasing their ponderal intake. This is achieved first by a change in meal frequency, then meal size adapts to the new caloric content and meal frequency returns to the original pattern. This adaptation is based on the learning of post-ingestive cues. Hypo or hyperphagia leads to reduced or increased energy expenditure, as the case may be; the basal metabolic rate is modulated by thyroid hormones and diet-induced thermogenesis by the sympathetic system. These variations are partly regulatory. In a cold environment, the increase in energy expenditure caused by increased thermogenesis is rapidly compensated by increased caloric intake. Physical activity activates the sympathetic system responsible for numerous hormonal changes, the most important of which is insulin hyposecretion. In animals or humans, moderate aerobic exercise induces a small weight loss; afterwards, weight gain is normalized and increased caloric intake compensates for energy expenditures such as exercise, increased basal metabolic rate and diet-induced thermogenesis. Extreme changes in body weight and fat are produced by gestation and lactation; they are satisfactorily explained by concomitant hormonal changes. Especially during lactation, food intake is regulated so that it allows body weight to return to pregestation level. Studies on the mechanisms implicated in the regulation of body energy balance are still in progress. Friedman and Ramirez (1985) suggest that the way fatty acids are utilized is important. Kasser et al. (1985) show a striking difference in

Overcoming Food Security Challenges within an Energy/Water/Food Nexus (EWFN Approach

Directory of Open Access Journals (Sweden)

Valeria De Laurentiis

2016-01-01

Full Text Available The challenge of feeding nine billion people by 2050, in a context of constrained resources and growing environmental pressures posed by current food production methods on one side, and changing lifestyles and consequent shifts in dietary patterns on the other, exacerbated by the effects of climate change, has been defined as one of the biggest challenges of the 21st century. The first step to achieve food security is to find a balance between the growing demand for food, and the limited production capacity. In order to do this three main pathways have been identified: employing sustainable production methods in agriculture, changing diets, and reducing waste in all stages of the food chain. The application of an energy, water and food nexus (EWFN approach, which takes into account the interactions and connections between these three resources, and the synergies and trade-offs that arise from the way they are managed, is a prerequisite for the correct application of these pathways. This work discusses how Life Cycle Assessment (LCA might be applicable for creating the evidence-base to foster such desired shifts in food production and consumption patterns.

High energy units in food and pharmaceutical processing

International Nuclear Information System (INIS)

Sadat, T.

1988-01-01

Linear accelerators for industrial uses and for preservation of food are discussed. The advantages and limits of ionizing technique are outlined and a detailed description of CGR MeV's two industrial accelerator lines is provided with a description of the facility, description of treatment parameters and performances also discussed

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

Energy content estimation by collegians for portion standardized foods frequently consumed in Korea.

Science.gov (United States)

Kim, Jin; Lee, Hee Jung; Lee, Hyun Jung; Lee, Sun Ha; Yun, Jee-Young; Choi, Mi-Kyeong; Kim, Mi-Hyun

2014-01-01

The purpose of this study is to estimate Korean collegians' knowledge of energy content in the standard portion size of foods frequently consumed in Korea and to investigate the differences in knowledge between gender groups. A total of 600 collegians participated in this study. Participants' knowledge was assessed based on their estimation on the energy content of 30 selected food items with their actual-size photo images. Standard portion size of food was based on 2010 Korean Dietary Reference Intakes, and the percentage of participants who accurately estimated (that is, within 20% of the true value) the energy content of the standard portion size was calculated for each food item. The food for which the most participants provided the accurate estimation was ramyun (instant noodles) (67.7%), followed by cooked rice (57.8%). The proportion of students who overestimated the energy content was highest for vegetables (68.8%) and beverages (68.1%). The proportion of students who underestimated the energy content was highest for grains and starches (42.0%) and fruits (37.1%). Female students were more likely to check energy content of foods that they consumed than male students. From these results, it was concluded that the knowledge on food energy content was poor among collegians, with some gender difference. Therefore, in the future, nutrition education programs should give greater attention to improving knowledge on calorie content and to helping them apply this knowledge in order to develop effective dietary plans.

The Effects of Food Labelling on Postexercise Energy Intake in Sedentary Women.

Science.gov (United States)

Lafrenière, Jacynthe; McNeil, Jessica; Provencher, Véronique; Doucet, Éric

2017-01-01

Food labelling has been previously reported to influence energy intake (EI). Whether food labels influence postexercise EI remains to be determined. We assessed how food labelling and exercise (Ex) interact to influence food perception and postexercise EI. In this randomized crossover design, 14 inactive women participated in 4 experimental conditions: Ex (300 kcal at 70% of VO 2peak ) and lunch labelled as low in fat (LF), Ex and lunch labelled as high in fat (HF), Rest and LF, and Rest and HF. The lunch was composed of a plate of pasta, yogurt, and oatmeal cookies, which had the same nutritional composition across the 4 experimental conditions. EI at lunch and for the 48-hour period covering the testing day and the following day was assessed. Furthermore, perceived healthiness of the meal and appetite ratings were evaluated. There were no effects of exercise and food labelling on EI. However, meals labelled as LF were perceived as heathier, and this label was associated with higher prospective food consumption. Initial beliefs about food items had a stronger effect on healthiness perception than the different food labels and explain the positive correlation with the amount of food consumed ( ρ = 0.34, P < 0.001).

Energy Expenditure and Hormone Responses in Humans After Overeating High-Fructose Corn Syrup Versus Whole-Wheat Foods.

Science.gov (United States)

Ibrahim, Mostafa; Bonfiglio, Susan; Schlögl, Mathias; Vinales, Karyne L; Piaggi, Paolo; Venti, Colleen; Walter, Mary; Krakoff, Jonathan; Thearle, Marie S

2018-01-01

This study sought to understand how the dietary source of carbohydrates, either high-fructose corn syrup (HFCS) or complex carbohydrates, affects energy expenditure (EE) measures, appetitive sensations, and hormones during 24 hours of overfeeding. Seventeen healthy participants with normal glucose regulation had 24-hour EE measures and fasting blood and 24-hour urine collection during four different 1-day diets, including an energy-balanced diet, fasting, and two 75% carbohydrate diets (5% fat) given at 200% of energy requirements with either HFCS or whole-wheat foods as the carbohydrate source. In eight volunteers, hunger was assessed with visual analog scales the morning after the diets. Compared with energy balance, 24-hour EE increased 12.8% ± 6.9% with carbohydrate overfeeding (P < 0.0001). No differences in 24-hour EE or macronutrient utilization were observed between the two high-carbohydrate diets; however, sleeping metabolic rate was higher after the HFCS diet (Δ = 35 ± 48 kcal [146 ± 200 kJ]; P = 0.01). Insulin, ghrelin, and triglycerides increased the morning after both overfeeding diets. Urinary cortisol concentrations (82.8 ± 35.9 vs. 107.6 ± 46.9 nmol/24 h; P = 0.01) and morning-after hunger scores (Δ = 2.4 ± 2.0 cm; P = 0.01) were higher with HFCS overfeeding. The dietary carbohydrate source while overeating did not affect 24-hour EE, but HFCS overconsumption may predispose individuals to further overeating due to increased glucocorticoid release and increased hunger the following morning. Published 2017. This article is a U.S. Government work and is in the public domain in the USA.

Testing food-related inhibitory control to high- and low-calorie food stimuli: Electrophysiological responses to high-calorie food stimuli predict calorie and carbohydrate intake.

Science.gov (United States)

Carbine, Kaylie A; Christensen, Edward; LeCheminant, James D; Bailey, Bruce W; Tucker, Larry A; Larson, Michael J

2017-07-01

Maintaining a healthy diet has important implications for physical and mental health. One factor that may influence diet and food consumption is inhibitory control-the ability to withhold a dominant response in order to correctly respond to environmental demands. We examined how N2 amplitude, an ERP that reflects inhibitory control processes, differed toward high- and low-calorie food stimuli and related to food intake. A total of 159 participants (81 female; M age = 23.5 years; SD = 7.6) completed two food-based go/no-go tasks (one with high-calorie and one with low-calorie food pictures as no-go stimuli) while N2 amplitude was recorded. Participants recorded food intake using the Automated Self-Administered 24-hour Dietary Recall system. Inhibiting responses toward high-calorie stimuli elicited a larger (i.e., more negative) no-go N2 amplitude; inhibiting responses toward low-calorie stimuli elicited a smaller no-go N2 amplitude. Participants were more accurate during the high-calorie than low-calorie task, but took longer to respond on go trials toward high-calorie rather than low-calorie stimuli. When controlling for age, gender, and BMI, larger high-calorie N2 difference amplitude predicted lower caloric intake (β = 0.17); low-calorie N2 difference amplitude was not related to caloric intake (β = -0.03). Exploratory analyses revealed larger high-calorie N2 difference amplitude predicted carbohydrate intake (β = 0.22), but not protein (β = 0.08) or fat (β = 0.11) intake. Results suggest that withholding responses from high-calorie foods requires increased recruitment of inhibitory control processes, which may be necessary to regulate food consumption, particularly for foods high in calories and carbohydrates. © 2017 Society for Psychophysiological Research.

Influence of Food Packaging on Children's Energy-dense Snack ...

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

Childhood obesity is a major global public health concern. Rates of obese and overweight children have increased in low- and middle-income countries such as Guatemala. This research will study the influence of food packaging on Guatemalan preschool and school-aged children's energy-dense snack (EDS) food ...

High-dose irradiation of food

International Nuclear Information System (INIS)

Diehl, J.F.

1999-01-01

Studies performed on behalf of the International Project on Food Irradiation in the period from 1971 until 1980 resulted in the concluding statement that ''.the irradiation of any food commodity up to an overall average dose of 10 kGy presents no toxicological hazard; hence, toxicological testing of foods so treated is no longer required.'' Since then, licenses for food irradiation have been restricted to this maximum dose in any country applying this technology. Further testing programmes have been carried out investigating the wholesomeness or hazards of high-dose irradiation, but there has been little demand so far by the food industry for licensing of high-dose irradiation, as there is only a small range of products whose irradiation at higher doses offers advantages for given, intended use. These include eg. spices, dried herbs, meat products in flexible pouch packagings for astronauts, or patients with immune deficiencies. (orig./CB) [de

Energy feeds. Detailed analyses of the indirect energy consumption of food; Energie voedt. Nadere analyses van het indirekte energieverbruik van voeding

Energy Technology Data Exchange (ETDEWEB)

Kramer, K.J.; Moll, H.C.

1995-04-01

Household expenditures on products or the use of services lead to direct and indirect energy consumption. Various features influence the energy requirement of product and services. In this report the results for food are presented. A computer model, the Energy Analysis Programme EAP, has been used for the energy analysis to calculate the energy requirements of food, and serves as the database. Packaging appears to be a discriminating characteristic for all the different categories in the food sector. However, in general, differences of packaging result only in minor variations in the energy requirements of the products. The energy requirement of pastry depends among others of the period that a product can be conserved. The energy requirement of vegetables and fruits depends especially on the crop season, the import and on the industrial processing. Furthermore, the way of processing and the packaging of the vegetables plays an important role with regard to the energy requirement. The percentage of sugar is important for the energy requirement of sweet products. The energy requirement of oils and fats depends on the type of oil used in production. The energy requirement of oils and fats hardly depends on the percentage of the oil or fat. The way of production is important for the value of the energy intensities of meat and meat products. The percentage fat is important for milk products. The energy requirement of milk products is hardly influenced by the packaging. The difference is mainly caused by the use of energy in the dairy factory and in the wholesale and retail trade. The packaging of the other food products (sauces, ready-made meals) determines substantially the energy requirement of those products. The energy requirement of meals depends on the use of indirect energy for the ingredients and on the use of direct energy for cooling the ingredients, preparation of the meal and cleaning the dishes. tabs., 46 refs., 5 appendices

Energy and process substitution in the frozen-food industry: geothermal energy and the retortable pouch

Energy Technology Data Exchange (ETDEWEB)

Stern, M.W.; Hanemann, W.M.; Eckhouse, K.

1981-12-01

An assessment is made of the possibilities of using geothermal energy and an aseptic retortable pouch in the food processing industry. The focus of the study is on the production of frozen broccoli in the Imperial Valley, California. Background information on the current status of the frozen food industry, the nature of geothermal energy as a potential substitute for conventional fossil fuels, and the engineering details of the retortable pouch process are covered. The analytical methodology by which the energy and process substitution were evaluated is described. A four-way comparison of the economics of the frozen product versus the pouched product and conventional fossil fuels versus geothermal energy was performed. A sensitivity analysis for the energy substitution was made and results are given. Results are summarized. (MCW)

Accuracy of stated energy contents of restaurant foods in a multi-site study

Science.gov (United States)

Context National recommendations for prevention and treatment of obesity emphasize reducing energy intake. Foods purchased in restaurants provide approximately 35% of daily energy intake, but the accuracy of information on the energy contents of these foods is unknown. Objective To examine the a...

Dietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank

Science.gov (United States)

2017-01-01

Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages) in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment (n = 199,944). In regular meat-eaters, around 25% of total energy came from meat, fish, dairy and plant milk, cheese, yogurt, and eggs. In vegetarians, around 20% of energy came from dairy and plant milk, cheese, yoghurt, eggs, legumes, nuts, and vegetarian protein alternatives, and in vegans around 15% came from plant milk, legumes, vegetarian alternatives, and nuts. Low and non-meat eaters had higher intakes of fruit and vegetables and lower intakes of roast or fried potatoes compared to regular meat-eaters. The differences in the intakes of meat, plant-based high-protein foods, and other foods between meat-eaters and low and non-meat eaters in UK Biobank may contribute to differences in health outcomes. PMID:29207491

Dietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank.

Science.gov (United States)

Bradbury, Kathryn E; Tong, Tammy Y N; Key, Timothy J

2017-12-02

Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages) in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment ( n = 199,944). In regular meat-eaters, around 25% of total energy came from meat, fish, dairy and plant milk, cheese, yogurt, and eggs. In vegetarians, around 20% of energy came from dairy and plant milk, cheese, yoghurt, eggs, legumes, nuts, and vegetarian protein alternatives, and in vegans around 15% came from plant milk, legumes, vegetarian alternatives, and nuts. Low and non-meat eaters had higher intakes of fruit and vegetables and lower intakes of roast or fried potatoes compared to regular meat-eaters. The differences in the intakes of meat, plant-based high-protein foods, and other foods between meat-eaters and low and non-meat eaters in UK Biobank may contribute to differences in health outcomes.

Dietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank

Directory of Open Access Journals (Sweden)

Kathryn E. Bradbury

2017-12-01

Full Text Available Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment (n = 199,944. In regular meat-eaters, around 25% of total energy came from meat, fish, dairy and plant milk, cheese, yogurt, and eggs. In vegetarians, around 20% of energy came from dairy and plant milk, cheese, yoghurt, eggs, legumes, nuts, and vegetarian protein alternatives, and in vegans around 15% came from plant milk, legumes, vegetarian alternatives, and nuts. Low and non-meat eaters had higher intakes of fruit and vegetables and lower intakes of roast or fried potatoes compared to regular meat-eaters. The differences in the intakes of meat, plant-based high-protein foods, and other foods between meat-eaters and low and non-meat eaters in UK Biobank may contribute to differences in health outcomes.

Removing energy from a beverage influences later food intake more than the same energy addition.

Science.gov (United States)

McCrickerd, K; Salleh, N B; Forde, C G

2016-10-01

Designing reduced-calorie foods and beverages without compromising their satiating effect could benefit weight management, assuming that consumers do not compensate for the missing calories at other meals. Though research has demonstrated that compensation for overfeeding is relatively limited, the extent to which energy reductions trigger adjustments in later food intake is less clear. The current study tested satiety responses (characterised by changes in appetite and later food intake) to both a covert 200 kcal reduction and an addition of maltodextrin to a soymilk test beverage. Twenty-nine healthy male participants were recruited to consume three sensory-matched soymilk beverages across four non-consecutive study days: a medium energy control (ME: 300 kcal) and a lower energy (LE: 100 kcal) and higher energy (HE: 500 kcal) version. The ME control was consumed twice to assess individual consistency in responses to this beverage. Participants were unaware of the energy differences across the soymilks. Lunch intake 60 min later increased in response to the LE soymilk, but was unchanged after consuming the HE version. These adjustments accounted for 40% of the energy removed from the soymilk and 13% of the energy added in. Rated appetite was relatively unaffected by the soymilk energy content. No further adjustments were noted for the rest of the day. These data suggest that adult men tested were more sensitive to calorie dilution than calorie addition to a familiar beverage. Copyright © 2016 Elsevier Ltd. All rights reserved.

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)

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

Considerations for reducing food system energy demand while scaling up urban agriculture

DEFF Research Database (Denmark)

Mohareb, Eugene; Heller, Martin; Novak, Paige

2017-01-01

-income countries, considering UA classification, direct/indirect energy pressures, and interactions with other components of the food-energy-water nexus. This is followed by an exploration of ways in which these cities can plan for the exploitation of waste flows for resource-efficient UA...... with UA systems, highlighting that the literature is not yet sufficiently robust to make universal claims on benefits. This letter explores energy demand from conventional resource inputs, various production systems, water/energy trade-offs, alternative irrigation, packaging materials, and transportation...... of the proposed benefits of UA; however, explicit consideration of energy and resource requirements needs to be made in order to realize these anticipated environmental benefits. A literature review is undertaken here to provide new insight into the energy implications of scaling up UA in cities in high...

The Influence on Population Weight Gain and Obesity of the Macronutrient Composition and Energy Density of the Food Supply.

Science.gov (United States)

Crino, Michelle; Sacks, Gary; Vandevijvere, Stefanie; Swinburn, Boyd; Neal, Bruce

2015-03-01

Rates of overweight and obesity have increased dramatically in all regions of the world over the last few decades. Almost all of the world's population now has ubiquitous access to low-cost, but highly-processed, energy-dense, nutrient-poor food products. These changes in the food supply, rather than decreases in physical activity, are most likely the primary driver of population weight gain and obesity. To-date, the majority of prevention efforts focus on personalised approaches targeting individuals. Population-wide food supply interventions addressing sodium and trans fat reduction have proven highly effective and comparable efforts are now required to target obesity. The evidence suggests that strategies focusing upon reducing the energy density and portion size of foods will be more effective than those targeting specific macronutrients. Government leadership, clearly specified targets, accountability and transparency will be the key to achieving the food supply changes required to address the global obesity epidemic.

Edible energy: balancing inputs and waste in food supply chain and biofuels from algae

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Alimonti, Gianluca; Brambilla, Riccardo; Pileci, Rosaria; Romano, Riccardo; Rosa, Francesca; Spinicci, Luca

2017-01-01

Energy is life. Without it there is no water, there is no nutrition. Man's ability to live, grow, produce wealth is closely linked to the energy availability and use. Fire has been the first energy conversion technology; since that moment, the link between energy and progress has been indissoluble. Nowadays, a much greater energy input into the food supply chain has made a much higher food production possible. This might have an impact on the water availability. Algae are a promising solution for the energy-food-water nexus.

Considerations for reducing food system energy demand while scaling up urban agriculture

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Mohareb, Eugene; Heller, Martin; Novak, Paige; Goldstein, Benjamin; Fonoll, Xavier; Raskin, Lutgarde

2017-12-01

There is an increasing global interest in scaling up urban agriculture (UA) in its various forms, from private gardens to sophisticated commercial operations. Much of this interest is in the spirit of environmental protection, with reduced waste and transportation energy highlighted as some of the proposed benefits of UA; however, explicit consideration of energy and resource requirements needs to be made in order to realize these anticipated environmental benefits. A literature review is undertaken here to provide new insight into the energy implications of scaling up UA in cities in high-income countries, considering UA classification, direct/indirect energy pressures, and interactions with other components of the food-energy-water nexus. This is followed by an exploration of ways in which these cities can plan for the exploitation of waste flows for resource-efficient UA. Given that it is estimated that the food system contributes nearly 15% of total US energy demand, optimization of resource use in food production, distribution, consumption, and waste systems may have a significant energy impact. There are limited data available that quantify resource demand implications directly associated with UA systems, highlighting that the literature is not yet sufficiently robust to make universal claims on benefits. This letter explores energy demand from conventional resource inputs, various production systems, water/energy trade-offs, alternative irrigation, packaging materials, and transportation/supply chains to shed light on UA-focused research needs. By analyzing data and cases from the existing literature, we propose that gains in energy efficiency could be realized through the co-location of UA operations with waste streams (e.g. heat, CO2, greywater, wastewater, compost), potentially increasing yields and offsetting life cycle energy demands relative to conventional approaches. This begs a number of energy-focused UA research questions that explore the

Biofuels from food processing wastes.

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Zhang, Zhanying; O'Hara, Ian M; Mundree, Sagadevan; Gao, Baoyu; Ball, Andrew S; Zhu, Nanwen; Bai, Zhihui; Jin, Bo

2016-04-01

Food processing industry generates substantial high organic wastes along with high energy uses. The recovery of food processing wastes as renewable energy sources represents a sustainable option for the substitution of fossil energy, contributing to the transition of food sector towards a low-carbon economy. This article reviews the latest research progress on biofuel production using food processing wastes. While extensive work on laboratory and pilot-scale biosystems for energy production has been reported, this work presents a review of advances in metabolic pathways, key technical issues and bioengineering outcomes in biofuel production from food processing wastes. Research challenges and further prospects associated with the knowledge advances and technology development of biofuel production are discussed. Copyright © 2016. Published by Elsevier Ltd.

A Multi-Scale Energy Food Systems Modeling Framework For Climate Adaptation

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Siddiqui, S.; Bakker, C.; Zaitchik, B. F.; Hobbs, B. F.; Broaddus, E.; Neff, R.; Haskett, J.; Parker, C.

2016-12-01

Our goal is to understand coupled system dynamics across scales in a manner that allows us to quantify the sensitivity of critical human outcomes (nutritional satisfaction, household economic well-being) to development strategies and to climate or market induced shocks in sub-Saharan Africa. We adopt both bottom-up and top-down multi-scale modeling approaches focusing our efforts on food, energy, water (FEW) dynamics to define, parameterize, and evaluate modeled processes nationally as well as across climate zones and communities. Our framework comprises three complementary modeling techniques spanning local, sub-national and national scales to capture interdependencies between sectors, across time scales, and on multiple levels of geographic aggregation. At the center is a multi-player micro-economic (MME) partial equilibrium model for the production, consumption, storage, and transportation of food, energy, and fuels, which is the focus of this presentation. We show why such models can be very useful for linking and integrating across time and spatial scales, as well as a wide variety of models including an agent-based model applied to rural villages and larger population centers, an optimization-based electricity infrastructure model at a regional scale, and a computable general equilibrium model, which is applied to understand FEW resources and economic patterns at national scale. The MME is based on aggregating individual optimization problems for relevant players in an energy, electricity, or food market and captures important food supply chain components of trade and food distribution accounting for infrastructure and geography. Second, our model considers food access and utilization by modeling food waste and disaggregating consumption by income and age. Third, the model is set up to evaluate the effects of seasonality and system shocks on supply, demand, infrastructure, and transportation in both energy and food.

FOOD SECURITY SITUATION OF SELECTED HIGHLY DEVELOPED COUNTRIES AGAINST DEVELOPING COUNTRIES

Directory of Open Access Journals (Sweden)

Karolina Pawlak

2016-06-01

Full Text Available The aim of the paper is to present the food security situation in selected highly developed countries and to identify consumption disparities between them and developing countries. The research is based on the data from the United Nations Food and Agriculture Organization (FAO, the Statistical Office of the European Union (Eurostat, the United Nations Statistics Division, the Organisation for Economic Co-operation and Development (OECD, World Food Programme (WFP and selected measures used by the Economist Intelligence Unit (EIU for the construction of the Global Food Security Index. It has been showed that to the greatest extent the problem of maintaining food security occur in developing countries which are characterised by low per capita income, while in developed countries the scale of hunger is marginal and it afflicts less than 1% of the population. On a regional scale the daily dietary energy supply is greater than the minimum dietary energy requirement in all regions of the world, but the extent to which the dietary needs are satisfied increases along with the increase in national income. In order to reduce the problem of hunger it is necessary to solve the problem of asymmetrical distribution of global income, e.g. by taking actions to accelerate the economic growth in less developed regions and increase the purchasing power of the population.

Local food environments are associated with girls' energy, sugar-sweetened beverage and snack-food intakes.

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Deierlein, Andrea L; Galvez, Maida P; Yen, Irene H; Pinney, Susan M; Biro, Frank M; Kushi, Lawrence H; Teitelbaum, Susan; Wolff, Mary S

2014-10-01

To describe availability and frequency of use of local snack-food outlets and determine whether reported use of these outlets was associated with dietary intakes. Data were cross-sectional. Availability and frequency of use of three types of local snack-food outlets were reported. Daily dietary intakes were based on the average of up to four 24 h dietary recalls. Multivariable linear regression models estimated average daily intakes of energy, sugar-sweetened beverages (SSB) and snack foods/sweets associated with use of outlets. Multi-site, observational cohort study in the USA, 2004-2006. Girls aged 6-8 years (n 1010). Weekly frequency of use of local snack-food outlets increased with number of available types of outlets. Girls with access to only one type of outlet reported consuming food/beverage items less frequently than girls with access to two or three types of outlets (P snack foods/sweets intakes increased with greater use of outlets. Girls who reported using outlets>1 to 3 times/week consumed 0·27 (95 % CI 0·13, 0·40) servings of SSB more daily than girls who reported no use. Girls who reported using outlets>3 times/week consumed 449·61 (95 % CI 134·93, 764·29) kJ, 0·43 (95 % CI 0·29, 0·58) servings of SSB and 0·38 (95 % CI 0·12, 0·65) servings of snack foods/sweets more daily than those who reported no use. Girls' frequency of use of local snack-food outlets increases with the number of available types of outlets and is associated with greater daily intakes of energy and servings of SSB and snack foods/sweets.

Overconsumption of Energy and Excessive Discretionary Food Intake Inflates Dietary Greenhouse Gas Emissions in Australia.

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Hendrie, Gilly A; Baird, Danielle; Ridoutt, Brad; Hadjikakou, Michalis; Noakes, Manny

2016-10-31

Population dietary guidelines have started to include information about the environmental impacts of food choices, but more quantifiable evidence is needed, particularly about the impacts associated with discretionary foods. This paper utilised the 2011-2012 Australian Health Survey food intake data along with a highly disaggregated input-output model to estimate the greenhouse gas emissions (GHGe) of Australians' dietary intake, and compare current patterns of eating which vary in diet quality and GHGe to the recommended diet. The average dietary GHGe were 18.72 ± 12.06 and 13.73 ± 8.72 kg CO₂e/day for male and female adults, respectively. The correlation between total energy and GHGe was r = 0.54 ( p nutritional benefit at little environmental expense. Public health messages that promote healthy eating, eating to one's energy needs and improved diet quality will also contribute to lowering GHGe.

Brain response to images of food varying in energy density is associated with body composition in 7- to 10-year-old children: Results of an exploratory study.

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Fearnbach, S Nicole; English, Laural K; Lasschuijt, Marlou; Wilson, Stephen J; Savage, Jennifer S; Fisher, Jennifer O; Rolls, Barbara J; Keller, Kathleen L

2016-08-01

Energy balance is regulated by a multifaceted system of physiological signals that influence energy intake and expenditure. Therefore, variability in the brain's response to food may be partially explained by differences in levels of metabolically active tissues throughout the body, including fat-free mass (FFM) and fat mass (FM). The purpose of this study was to test the hypothesis that children's body composition would be related to their brain response to food images varying in energy density (ED), a measure of energy content per weight of food. Functional magnetic resonance imaging (fMRI) was used to measure brain response to High (>1.5kcal/g) and Low (vs. Low ED) in a priori defined brain regions of interest previously implicated in energy homeostasis and reward processing. Pearson's correlations were then calculated between activation in these regions for various contrasts (High ED-Low ED, High ED-Control, Low ED-Control) and child body composition (FFM index, FM index, % body fat). Relative to Low ED foods, High ED foods elicited greater BOLD activation in the left thalamus. In the right substantia nigra, BOLD activation for the contrast of High ED-Low ED foods was positively associated with child FFM. There were no significant results for the High ED-Control or Low ED-Control contrasts. Our findings support literature on FFM as an appetitive driver, such that greater amounts of lean mass were associated with greater activation for High ED foods in an area of the brain associated with dopamine signaling and reward (substantia nigra). These results confirm our hypothesis that brain response to foods varying in energy content is related to measures of child body composition. Copyright © 2016 Elsevier Inc. All rights reserved.

Energy, nutrient and food content of snacks in French adults.

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Si Hassen, Wendy; Castetbon, Katia; Tichit, Christine; Péneau, Sandrine; Nechba, Anouar; Ducrot, Pauline; Lampuré, Aurélie; Bellisle, France; Hercberg, Serge; Méjean, Caroline

2018-02-27

Snacking raises concern since it may lead to an additional energy intake and poor nutrient quality. A snacking occasion can be defined as any eating occasion apart from main meals, regardless of the amount or type of foods consumed. We described the frequency of snacking occasions according to daily timing in French adults, and compared them between each other, and with the main meals, in terms of energy intake, energy and nutrient density, and food content. This cross-sectional analysis included 104,265 adults from the NutriNet-Santé cohort. Food intake was estimated using 24-h records of weekdays. For each eating occasion, nutrient density and energy content and density were computed. After weighting, 47.6% of our sample were men and mean age was 45.6 (15.3). Overall, 68% of participants ate at least one snack during the reported record, mainly in the morning or afternoon. Overall snack had a lower nutrient density [22.8 (SD = 278.3)] than main meals [25.8 (36.9) to 30.0 (30.4)]; but higher energy density [222.2 (163.3) kcal/100 g] than meals [133.9 (57.3) to 175.9 (99.6) kcal/100 g]. Morning snack was the snacking occasion with the lowest energy density [211 kcal/100 g], the lowest energy intake [104.1 kcal] and the highest nutrient density [60.1]. Afternoon and evening snacks had the highest energy loads [192.4 kcal and 207.6 kcal], but low nutrient scores [16 and 13, respectively]. The main food groups contributing to energy intake from snacks were fatty-sweet and sugary foods, fruit, hot beverages, and bread. Our findings highlight the frequency of snacking and the varying nutritional quality of snacks over the day. The morning snack was shown to be healthier than afternoon and evening snacks. This study was conducted according to guidelines laid down in the Declaration of Helsinki, and all procedures were approved by the Institutional Review Board of the French Institute for Health and Medical Research (IRB Inserm No. 0000388FWA00005831) and the

Overconsumption of Energy and Excessive Discretionary Food Intake Inflates Dietary Greenhouse Gas Emissions in Australia

Directory of Open Access Journals (Sweden)

Gilly A. Hendrie

2016-10-01

Full Text Available Population dietary guidelines have started to include information about the environmental impacts of food choices, but more quantifiable evidence is needed, particularly about the impacts associated with discretionary foods. This paper utilised the 2011–2012 Australian Health Survey food intake data along with a highly disaggregated input–output model to estimate the greenhouse gas emissions (GHGe of Australians’ dietary intake, and compare current patterns of eating which vary in diet quality and GHGe to the recommended diet. The average dietary GHGe were 18.72 ± 12.06 and 13.73 ± 8.72 kg CO2e/day for male and female adults, respectively. The correlation between total energy and GHGe was r = 0.54 (p < 0.001. Core foods contributed 68.4% and discretionary foods 29.4%. Within core foods, fresh meat and alternatives (33.9% was the greatest contributor. The modelling of current dietary patterns showed the contribution of discretionary foods to GHGe was 121% greater in the average diet and 307% greater in the “lower quality, higher GHGe” diet compared to the recommended diet. Reducing discretionary food intake would allow for small increases in emissions from core foods (in particular vegetables, dairy and grains, thereby providing a nutritional benefit at little environmental expense. Public health messages that promote healthy eating, eating to one’s energy needs and improved diet quality will also contribute to lowering GHGe.

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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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.

Low physical activity and energy dense Malaysian foods are associated with non-alcoholic fatty liver disease in centrally obese but not in non-centrally obese patients with diabetes mellitus.

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Chan, Wah-Kheong; Tan, Alexander Tong-Boon; Vethakkan, Shireene Ratna; Tah, Pei-Chien; Vijayananthan, Anushya; Goh, Khean-Lee

2015-01-01

To study the dietary intake and level of physical activity (PA) of patients with diabetes mellitus and the association with non-alcoholic fatty liver disease (NAFLD). Consecutive adult patients with type 2 diabetes mellitus seen in our hospital diabetes clinic were enrolled. The Global Physical Activity Questionnaire and a semi-quantitative food-frequency questionnaire were used to assess PA and dietary intake, respectively. Diagnosis of NAFLD was ultrasound-based and following exclusion of significant alcohol intake and other causes of chronic liver disease. Data for 299 patients were analyzed (mean age 63.3±10.5 years old, 41.1% male). Prevalence of NAFLD was 49.2%. Patients with low PA were more likely to have NAFLD (OR=1.75, 95% CI=1.03-2.99, p=0.029). There was no significant difference in energy intake, intake of macronutrients and percentage energy intake from each macronutrient, high sugar food, high cholesterol food and high SFA food between patients with and without NAFLD. Among centrally obese patients, patients with low PA and in the highest quartile of percentage energy intake from fat (OR=4.03, 95% CI=1.12-15.0, p=0.015), high cholesterol food (OR=3.61, 95% CI=1.37-9.72, p=0.004) and high SFA food (OR=2.67, 95% CI=1.08-6.67, p=0.019) were most likely to have NAFLD. Among those who were not centrally obese, PA and percentage energy intake from fat, high cholesterol food and high SFA food was not associated with NAFLD. Low PA and high percentage energy intake from fat, high cholesterol food and high SFA food is associated with NAFLD in centrally obese but not in non-centrally obese patients with diabetes mellitus.

Energy market as a non-food application for European agriculture

International Nuclear Information System (INIS)

Sipilae, K.

1993-01-01

Sustainable non-food cropping systems for arable land are being studied intensively both in Scandinavia and elsewhere in Europe to find alternatives, in which the need for economic subvention would be lower than the export subsidies for grain or other food products. The area of arable land available for non-food cultivation is about 1 million hectares in Finland and 20 - 30 million hectares in the European Communities. In addition to conventional crops and afforestatation, it is possible to grow energy plants (willow, poplar, miscanthus, etc.) and agrofibre plants in these areas. Cultivation of energy willows or other corresponding plants of less than 5 m in height is usually not considered afforestation, as a willow field can easily be retaken into agricultural use with certain reservations (e.g., covered drains can be clogged) This article gives a survey of the alternatives for the utilization of non-food cropping systems

Environmental influences on food choice, physical activity and energy balance.

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Popkin, Barry M; Duffey, Kiyah; Gordon-Larsen, Penny

2005-12-15

In this paper, the environment is defined as the macro- and community-level factors, including physical, legal and policy factors, that influence household and individual decisions. Thus, environment is conceived as the external context in which household and individual decisions are made. This paper reviews the literature on the ways the environment affects diet, physical activity, and obesity. Other key environmental factors discussed include economic, legal, and policy factors. Behind the major changes in diet and physical activity in the US and globally lie large shifts in food production, processing, and distribution systems as well as food shopping and eating options, resulting in the increase in availability of energy-dense foods. Similarly, the ways we move at home, work, leisure, and travel have shifted markedly, resulting in substantial reductions in energy expenditure. Many small area studies have linked environmental shifts with diet and activity changes. This paper begins with a review of environmental influences on diet and physical activity, and includes the discussion of two case studies on environmental influences on physical activity in a nationally representative sample of US adolescents. The case studies illustrate the important role of physical activity resources and the inequitable distribution of such activity-related facilities and resources, with high minority, low educated populations at strong disadvantage. Further, the research shows a significant association of such facilities with individual-level health behavior. The inequity in environmental supports for physical activity may underlie health disparities in the US population.

On the Trade-off between Energy Consumption and Food Quality Loss in Supermarket Refrigeration Systems

DEFF Research Database (Denmark)

Cai, Junping; Jensen, Jørgen Bauck; Skogestad, Sigurd

2008-01-01

This paper studies the trade-off between energy consumption and food quality loss, at varying ambient conditions, in supermarket refrigeration systems. Compared with the traditional operation with pressure control, a large potential for energy savings without extra loss of food quality is demonst......This paper studies the trade-off between energy consumption and food quality loss, at varying ambient conditions, in supermarket refrigeration systems. Compared with the traditional operation with pressure control, a large potential for energy savings without extra loss of food quality...

Dissociation of the effects of preload volume and energy content on subjective appetite and food intake.

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Gray, Richard; French, Stephen; Robinson, Tristan; Yeomans, Martin

2002-05-01

Previous research suggests that enhancing the volume of a food preload without altering energy content can result in reduced appetite, although the limited evidence means that the conditions under which this effect will occur are not yet clear. In the present study, we used a Universal Eating Monitor (UEM) to record test meal intake constantly, in parallel with appetite ratings, following soup-based preloads that varied both in volume (150 vs. 450 ml) and energy density (1.4 vs. 4.2 kJ/ml). Healthy young men (n=20) received four different preload conditions (repeated measures) followed by unlimited hot pasta test meals (interval 30 min). They completed appetite ratings during and after each laboratory session, and food diaries for the afternoon and evening following each session. Subjective appetite after the preloads was reduced by the high-volume preloads relative to low-volume preloads, with no difference between the two at each volume level. This indicates an effect of volume, but no effect of energy. Test meal intake in the high-volume, high-energy-density condition was reduced relative to the other conditions, which did not differ from one another. This indicates an effect of total energy, but no effect of volume. The dissociation between these different measures of appetite might be explained in terms of largely cognitive influences on subjective appetite between preload and test meal, contrasted with stronger physiological influences on actual intake during the test meal. With regard to previous studies, it is argued that food volume is more influential under circumstances where gastric volume is closer to its normal limits.

Corticostriatal-hypothalamic circuitry and food motivation: integration of energy, action and reward.

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Kelley, Ann E; Baldo, Brian A; Pratt, Wayne E; Will, Matthew J

2005-12-15

Work over the past decade has supported the idea that discrete aspects of appetitive motivation are differentially mediated by separate but interacting neurochemical systems within the nucleus accumbens (Acb). We review herein a series of studies in rats comparing the effects of manipulating Acb amino acid, opioid, acetylcholine, and dopamine systems on tests of free-feeding and food-reinforced operant responding. Results from our laboratory and in the literature support three general conclusions: (1) GABA output neurons localized exclusively within the Acb shell directly influence hypothalamic effector mechanisms for feeding motor patterns, but do not participate in the execution of more complex food-seeking strategies; (2) enkephalinergic neurons distributed throughout the Acb and caudate-putamen mediate the hedonic impact of palatable (high sugar/fat) foods, and these neurons are under modulatory control by striatal cholinergic interneurons; and (3) dopamine transmission in the Acb governs general motoric and arousal processes related to response selection and invigoration, as well as motor learning-related plasticity. These dissociations may reflect the manner in which these neurochemical systems differentially access pallido-thalamo-cortical loops reaching the voluntary motor system (in the case of opioids and dopamine), versus more restricted efferent connections to hypothalamic motor/autonomic control columns (in the case of Acb shell GABA and glutamate systems). Moreover, we hypothesize that while these systems work in tandem to coordinate the anticipatory and consummatory phases of feeding with hypothalamic energy-sensing substrates, the striatal opioid network evolved a specialized capacity to promote overeating of energy-dense foods beyond acute homeostatic needs, to ensure an energy reserve for potential future famine.

Food choices in the presence of 'healthy' and 'unhealthy' eating partners.

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Robinson, Eric; Higgs, Suzanne

2013-02-28

Eating with others has been shown to influence the amount of food eaten in a meal or snack. We examined whether choosing food in the presence of another person who is choosing either predominantly low-energy-dense or high-energy-dense foods affects food choices. A between-subjects laboratory-based study was used. A group of 100 young females selected a lunch-time meal from a buffet consisting of a range of high-energy-dense and low-energy-dense foods, in the presence of an 'unhealthy' eating partner (who chose predominantly high-energy-dense foods) or a 'healthy' eating partner (who chose predominantly low-energy-dense foods) or when alone. Participants in the 'unhealthy' eating partner condition were significantly less likely to choose and consume a low-energy-dense food item (carrots), than when choosing alone or in the presence of a 'healthy' eater. Choice of high-energy-dense food did not differ across the conditions, nor did the total energy consumed. These data suggest that social influences on food choice are limited in this context but the presence of an 'unhealthy' eating partner may undermine intentions to consume low-energy-dense foods.

Use of high dose irradiation for development of special purposed foods

International Nuclear Information System (INIS)

Yoon, Yohan; Lee, Ju-Woon

2009-01-01

Full text: FAO/WHO Food Safety Committee indicated that food borne disease is one of the most widespread threats to human health and is ever increasing, which requires a national measure against the problems in public health and consequent economic productivity. The increasing demand for convenient foods as well as safer foods needs new technologies with potentials to solve or complement the limitations of existing methods for preserving and improving the food quality and safety. There are various techniques for preserving foods, most of which have problems in terms of effectiveness, quality, safety, economic feasibility, and environmental impact. Food irradiation has been studied more extensively and scientifically than any other food processing technologies. It is a physical method for food treatment comparable to heat pasteurization, canning or freezing. The process involves exposing foods, either packaged or in bulk, to one of three types of ionizing energy: gamma rays, machine-generated electrons or X-rays. Food irradiation is a promising food safety technology that can eliminate spoilage and pathogens from foods. However, low consumer acceptance of irradiated foods has been become an obstacle to make food irradiation technology as widely accepted method. Thus, use of the technology in development of special-purposed foods should be a first step to make irradiation technology as a common decontamination method in food industry. Korea Atomic Energy Research Institute (KAERI) has used irradiation technology to develop space foods for astronauts, and four Korean foods (Kimchi: fermented vegetable, Ramen: ready-to-cook noodles, Saengshik bar: raw grain bar, Sujeonggwa: cinnamon beverage) were certificated by Institute of Biomedical Problems, followed by sensory and quality evaluation in International Space Stations. With this previous research experience, KAERI has researched on development of patient foods and military rations. Hospital patients are a special

Sexually dimorphic functional connectivity in response to high vs. low energy-dense food cues in obese humans: an fMRI study.

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Atalayer, Deniz; Pantazatos, Spiro P; Gibson, Charlisa D; McOuatt, Haley; Puma, Lauren; Astbury, Nerys M; Geliebter, Allan

2014-10-15

Sexually-dimorphic behavioral and biological aspects of human eating have been described. Using psychophysiological interaction (PPI) analysis, we investigated sex-based differences in functional connectivity with a key emotion-processing region (amygdala, AMG) and a key reward-processing area (ventral striatum, VS) in response to high vs. low energy-dense (ED) food images using blood oxygen level-dependent (BOLD) functional magnetic resonance imaging (fMRI) in obese persons in fasted and fed states. When fed, in response to high vs. low-ED food cues, obese men (vs. women) had greater functional connectivity with AMG in right subgenual anterior cingulate, whereas obese women had greater functional connectivity with AMG in left angular gyrus and right primary motor areas. In addition, when fed, AMG functional connectivity with pre/post-central gyrus was more associated with BMI in women (vs. men). When fasted, obese men (vs. women) had greater functional connectivity with AMG in bilateral supplementary frontal and primary motor areas, left precuneus, and right cuneus, whereas obese women had greater functional connectivity with AMG in left inferior frontal gyrus, right thalamus, and dorsomedial prefrontal cortex. When fed, greater functional connectivity with VS was observed in men in bilateral supplementary and primary motor areas, left postcentral gyrus, and left precuneus. These sex-based differences in functional connectivity in response to visual food cues may help partly explain differential eating behavior, pathology prevalence, and outcomes in men and women. Published by Elsevier Inc.

Food sources of energy and nutrients in Finnish girls and boys 6–8 years of age – the PANIC study

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Eloranta, Aino-Maija; Venäläinen, Taisa; Soininen, Sonja; Jalkanen, Henna; Kiiskinen, Sanna; Schwab, Ursula; Lakka, Timo A.; Lindi, Virpi

2016-01-01

Background Data on food sources of nutrients are needed to improve strategies to enhance nutrient intake among girls and boys in Western countries. Objective To identify major food sources of energy, energy nutrients, dietary fibre, and micronutrients, and to study gender differences in these food sources among children. Design We assessed food consumption and nutrient intake using 4-day food records in a population sample of Finnish girls (n=213) and boys (n=217) aged 6–8 years from the Physical Activity and Nutrition in Children Study. We calculated the percentual contribution of 55 food groups for energy and nutrient intake using the population proportion method. Results Low-fibre grain products, skimmed milk, and high-fibre bread provided almost 23% of total energy intake. Skimmed milk was the top source of protein (18% of total intake), vitamin D (32%), potassium (20%), calcium (39%), magnesium (17%), and zinc (16%). Vegetable oils (15%) and high-fat vegetable oil–based spreads (14%) were the top sources of polyunsaturated fat. High-fibre bread was the top source of fibre (27%) and iron (12%). Non-root vegetables were the top source of folate (14%) and vitamin C (22%). Sugar-sweetened beverages provided 21% of sucrose intake. Pork was a more important source of protein and sausage was a more important source of total fat and monounsaturated fat in boys than in girls. Vegetable oils provided a higher proportion of unsaturated fat and vitamin E among boys, whereas high-fat vegetable oil–based spreads provided a higher proportion of these nutrients among girls. Conclusion Commonly recommended foods, such as skimmed milk, high-fibre grain products, vegetables, vegetable oil, and vegetable oil–based spreads, were important sources of several nutrients, whereas sugar-sweetened beverages provided the majority of sucrose intake among children. This knowledge can be used in improving health among children by dietary interventions, nutrition education, and

Food sources of energy and nutrients in Finnish girls and boys 6–8 years of age – the PANIC study

Directory of Open Access Journals (Sweden)

Aino-Maija Eloranta

2016-09-01

Full Text Available Background: Data on food sources of nutrients are needed to improve strategies to enhance nutrient intake among girls and boys in Western countries. Objective: To identify major food sources of energy, energy nutrients, dietary fibre, and micronutrients, and to study gender differences in these food sources among children. Design: We assessed food consumption and nutrient intake using 4-day food records in a population sample of Finnish girls (n=213 and boys (n=217 aged 6–8 years from the Physical Activity and Nutrition in Children Study. We calculated the percentual contribution of 55 food groups for energy and nutrient intake using the population proportion method. Results: Low-fibre grain products, skimmed milk, and high-fibre bread provided almost 23% of total energy intake. Skimmed milk was the top source of protein (18% of total intake, vitamin D (32%, potassium (20%, calcium (39%, magnesium (17%, and zinc (16%. Vegetable oils (15% and high-fat vegetable oil–based spreads (14% were the top sources of polyunsaturated fat. High-fibre bread was the top source of fibre (27% and iron (12%. Non-root vegetables were the top source of folate (14% and vitamin C (22%. Sugar-sweetened beverages provided 21% of sucrose intake. Pork was a more important source of protein and sausage was a more important source of total fat and monounsaturated fat in boys than in girls. Vegetable oils provided a higher proportion of unsaturated fat and vitamin E among boys, whereas high-fat vegetable oil–based spreads provided a higher proportion of these nutrients among girls. Conclusion: Commonly recommended foods, such as skimmed milk, high-fibre grain products, vegetables, vegetable oil, and vegetable oil–based spreads, were important sources of several nutrients, whereas sugar-sweetened beverages provided the majority of sucrose intake among children. This knowledge can be used in improving health among children by dietary interventions, nutrition education

First-Year Evaluation of Mexico's Tax on Nonessential Energy-Dense Foods: An Observational Study.

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Carolina Batis

2016-07-01

Full Text Available In an effort to prevent continued increases in obesity and diabetes, in January 2014, the Mexican government implemented an 8% tax on nonessential foods with energy density ≥275 kcal/100 g and a peso-per-liter tax on sugar-sweetened beverages (SSBs. Limited rigorous evaluations of food taxes exist worldwide. The objective of this study was to examine changes in volume of taxed and untaxed packaged food purchases in response to these taxes in the entire sample and stratified by socioeconomic status (SES.This study uses data on household packaged food purchases representative of the Mexican urban population from The Nielsen Company's Mexico Consumer Panel Services (CPS. We included 6,248 households that participated in the Nielsen CPS in at least 2 mo during 2012-2014; average household follow-up was 32.7 mo. We analyzed the volume of purchases of taxed and untaxed foods from January 2012 to December 2014, using a longitudinal, fixed-effects model that adjusted for preexisting trends to test whether the observed post-tax trend was significantly different from the one expected based on the pre-tax trend. We controlled for household characteristics and contextual factors like minimum salary and unemployment rate. The mean volume of purchases of taxed foods in 2014 changed by -25 g (95% confidence interval = -46, -11 per capita per month, or a 5.1% change beyond what would have been expected based on pre-tax (2012-2013 trends, with no corresponding change in purchases of untaxed foods. Low SES households purchased on average 10.2% less taxed foods than expected (-44 [-72, -16] g per capita per month; medium SES households purchased 5.8% less taxed foods than expected (-28 [-46, -11] g per capita per month, whereas high SES households' purchases did not change. The main limitations of our findings are the inability to infer causality because the taxes were implemented at the national level (lack of control group, our sample is only representative of

First-Year Evaluation of Mexico's Tax on Nonessential Energy-Dense Foods: An Observational Study.

Science.gov (United States)

Batis, Carolina; Rivera, Juan A; Popkin, Barry M; Taillie, Lindsey Smith

2016-07-01

In an effort to prevent continued increases in obesity and diabetes, in January 2014, the Mexican government implemented an 8% tax on nonessential foods with energy density ≥275 kcal/100 g and a peso-per-liter tax on sugar-sweetened beverages (SSBs). Limited rigorous evaluations of food taxes exist worldwide. The objective of this study was to examine changes in volume of taxed and untaxed packaged food purchases in response to these taxes in the entire sample and stratified by socioeconomic status (SES). This study uses data on household packaged food purchases representative of the Mexican urban population from The Nielsen Company's Mexico Consumer Panel Services (CPS). We included 6,248 households that participated in the Nielsen CPS in at least 2 mo during 2012-2014; average household follow-up was 32.7 mo. We analyzed the volume of purchases of taxed and untaxed foods from January 2012 to December 2014, using a longitudinal, fixed-effects model that adjusted for preexisting trends to test whether the observed post-tax trend was significantly different from the one expected based on the pre-tax trend. We controlled for household characteristics and contextual factors like minimum salary and unemployment rate. The mean volume of purchases of taxed foods in 2014 changed by -25 g (95% confidence interval = -46, -11) per capita per month, or a 5.1% change beyond what would have been expected based on pre-tax (2012-2013) trends, with no corresponding change in purchases of untaxed foods. Low SES households purchased on average 10.2% less taxed foods than expected (-44 [-72, -16] g per capita per month); medium SES households purchased 5.8% less taxed foods than expected (-28 [-46, -11] g per capita per month), whereas high SES households' purchases did not change. The main limitations of our findings are the inability to infer causality because the taxes were implemented at the national level (lack of control group), our sample is only representative of urban

Energy and traffic light labelling have no impact on parent and child fast food selection.

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Dodds, Pennie; Wolfenden, Luke; Chapman, Kathy; Wellard, Lyndal; Hughes, Clare; Wiggers, John

2013-10-25

Labelling of food from fast food restaurants at point-of-purchase has been suggested as one strategy to reduce population energy consumption and contribute to reductions in obesity prevalence. The aim of this study was to examine the effects of energy and single traffic light labelling systems on the energy content of child and adult intended food purchases. The study employed a randomised controlled trial design. English speaking parents of children aged between three and 12 years were recruited from an existing research cohort. Participants were mailed one of three hypothetical fast food menus. Menus differed in their labelling technique- either energy labels, single traffic light labels, or a no-label control. Participants then completed a telephone survey which assessed intended food purchases for both adult and child. The primary trial outcome was total energy of intended food purchase. A total of 329 participants completed the follow-up telephone interview. Eighty-two percent of the energy labelling group and 96% of the single traffic light labelling group reported noticing labelling information on their menu. There were no significant differences in total energy of intended purchases of parents, or intended purchases made by parents for children, between the menu labelling groups, or between menu labelling groups by socio-demographic subgroups. This study provided no evidence to suggest that energy labelling or single traffic light labelling alone were effective in reducing the energy of fast food items selected from hypothetical fast food menus for purchase. Additional complementary public health initiatives promoting the consumption of healthier foods identified by labelling, and which target other key drivers of menu item selection in this setting may be required. Copyright © 2013. Published by Elsevier Ltd.

Food processing by high hydrostatic pressure.

Science.gov (United States)

Yamamoto, Kazutaka

2017-04-01

High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm 2 ) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.

Whole Foods Market Improves Energy Efficiency in New Construction

Energy Technology Data Exchange (ETDEWEB)

None

2013-03-01

Whole Foods Market partnered with the U.S. Department of Energy (DOE) to develop and implement solutions to reduce annual energy consumption in new stores by at least 50% versus requirements set by ASHRAE/ANSI/IESNA Standard 90.1-20041 as part of DOE’s Commercial Building Partnership (CBP) program.

Energy and Nutrient Content of Food Served and Consumed by Nursing Home Residents.

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Buckinx, F; Allepaerts, S; Paquot, N; Reginster, J Y; de Cock, C; Petermans, J; Bruyère, O

2017-01-01

The aim of this study was to compare energy and protein content of the served food with the actual intake from the food consumed by nursing home residents. This study also aimed to compare food intake and dietary allowances. This is a cross sectional study. This study was performed in nursing homes. Residents of these 2 nursing homes were eligible for the study if they agreed to participate and if they meet the selection criteria (to be older than 65 years and have a regular texture diet). Nutrient content of the served food and real food consumption was calculated for all meals during a 5-day period by precise weighting method. Difference between consumed and served dietary content was evaluated by the Chi² test. Seventy-four Belgian nursing home residents (75% of women, 85.8 ± 7.04 years on average) were included in this study. These subjects had a mean body mass index of 24.9 ± 4.83 kg/m². The mean energy content of the served food was 1783.3 ± 125.7 kcal per day. However, residents did not eat the whole of the meals and the actual energy content of the consumed food was significantly less (1552.4 ± 342.1 kcal per day; peating significantly more energy than the others (p=.04). Meals served in nursing homes are not entirely consumed by their residents. As expected, the energy consumed are lower in subjects considered as malnourished or at risk of malnutrition.

Energy budget, behavior and leptin in striped hamsters subjected to food restriction and refeeding.

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Zhi-Jun Zhao

Full Text Available Food restriction induces a loss of body mass that is often followed by rapid regaining of the lost weight when the restriction ends, consequently increasing a risk of development of obesity. To determine the physiological and behavioral mechanisms underlining the regaining, striped hamsters were restricted to 85% of initial food intake for 4 weeks and refed ad libitum for another 4 weeks. Changes in body mass, energy budget, activity, body composition and serum leptin level were measured. Body mass, body fat mass and serum leptin level significantly decreased in food-restricted hamsters, and increased when the restriction ended, showing a short "compensatory growth" rather than over-weight or obesity compared with ad libitum controls. During restriction, the time spent on activity increased significantly, which was opposite to the changes in serum leptin level. Food intake increased shortly during refeeding, which perhaps contributed to the rapid regaining of body mass. No correlation was observed between serum leptin and energy intake, while negative correlations were found in hamsters that were refed for 7 and 28 days. Exogenous leptin significantly decreased the time spent on activity during food restriction and attenuated the increase in food intake during refeeding. This suggests that low leptin in restricted animals may function as a starvation signal to induce an increase in activity behavior, and high leptin likely serves as a satiety signal to prevent activity during refeeding. Leptin may play a crucial role in controlling food intake when the restriction ends, and consequently preventing overweight.

Energy potential in the food industry; Store energipotensialer i naeringsmiddelindustrien

Energy Technology Data Exchange (ETDEWEB)

Rosenberg, E; Risberg, T M; Mydske, H J; Helgerud, H E

2007-07-01

The food industry is one of the most power consuming industries (excluding the heavy industry) and has large potential for reducing the energy consumption. This report explains the most energy efficient measures and if the injunctions are followed

Toward the Nexus Equation: A Conceptual and Mathematical Framework for Energy-Water-Food Nexus Analysis

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Higgins, C. W.; Abou Najm, M.

2015-12-01

Water, energy, and agriculture depend on each other so strongly that attempts to achieve sustainability in any of those three domains will directly impact the others. These interdependencies, collectively known as the Water-Energy-Food Nexus, become more complex and more critical as the climate changes, the population grows, habits and lifestyle alternatives, and the prices of water, energy, and food increase. The U.S. National Intelligence Council has identified the nexus of water, energy, food, and climate change as one of four overarching megatrends that will shape the world in 2030. However, the global research community has rarely addressed the full problem and focused instead on different subsets of the problem. For example, interactions between two of the three domains were studied, often neglecting the impact of such interaction on the third domain. Investigators have quantified water-energy tradeoffs in the highly engineered, centralized systems of water and power management. Agricultural researchers have tracked water costs by applying the concept of virtual water (the total volume of water needed to produce and process a commodity or service) or using large-scale system models to investigate food and water security. Integrative nexus initiatives have focused on reviews and data collection of existing knowledge and relevant facts. They unfortunately lack a conceptual and mathematical framework that can integrate all the gathered knowledge and account for multiple interactions, feedbacks, or natural processes that occur across all three domains of the nexus. Here, we present an integrated conceptual and mathematical framework (roadmap) for the nexus. This framework is driven by spatiotemporal demands for water, energy, and food to be satisfied by resource management of the three domains, envisioned as a stepwise process, with each step requiring inputs from the three nexus domains and creating waste products. The efficiency of each step, combined with mass

Modeling the Energy-Water-Food Nexus: Where Do We Go From Here?

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Johnson, N. A.

2015-12-01

Economic development, population growth, and the changing diets and lifestyles of a growing middle class are expected to lead to increasing demands for water, food, and energy in the future. Meanwhile, climate change may cause localized resource scarcity and exacerbate the supply challenges. Moreover, there is a growing awareness that the supply systems for water, food, and energy are inextricably linked and cannot be evaluated in independent silos. Rather, integrated approaches are needed that can identify the potential trade-offs and synergies among sectors, identify holistic solutions, and evaluate the impacts of socioeconomic and hydroclimatic change. Some initial efforts at modeling the energy-water-food nexus in an integrated fashion have been attempted, but they all suffer from limitations and much more research is needed. This study provides a review of the current state-of-the-art in modeling the energy-water-food nexus at both global and regional scales, identifies limitations associated with existing approaches, and proposes specific recommendations for improving nexus assessments. Some limitations of existing models include insufficient spatial resolution for assessing water constraints in the energy sector, inadequate representation of the linkages among sectors, limited assessment of the impacts of socioeconomic and hydroclimatic change, limited inclusion of water conveyance, simplistic downscaling of water and energy demands, and the lack of a consistent framework for global nexus assessment. In addition, research gaps are identified by graphically classifying existing nexus assessments according to their spatial resolution, coverage of nexus sectors and linkages, and suitability for assessing the main drivers of global change (e.g., development, urbanization, technology, and climate change). The final portion of the study proposes recommendations for addressing the research gaps and identifies tremendous opportunity for developing better models and

Learning about the energy density of liquid and semi-solid foods

NARCIS (Netherlands)

Hogenkamp, P.S.; Stafleu, A.; Mars, M.; Graaf C. de

2012-01-01

Background:People learn about a food's satiating capacity by exposure and consequently adjust their energy intake.Objective:To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption.Design:In a randomized crossover design,

Learning about the energy density of liquid and semi-solid foods

NARCIS (Netherlands)

Hogenkamp, P.S.; Stafleu, A.; Mars, M.; Graaf, de C.

2012-01-01

BACKGROUND: People learn about a food's satiating capacity by exposure and consequently adjust their energy intake. OBJECTIVE: To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption. DESIGN: In a randomized crossover design,

Energy beyond food: foraging theory informs time spent in thermals by a large soaring bird.

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Emily L C Shepard

Full Text Available Current understanding of how animals search for and exploit food resources is based on microeconomic models. Although widely used to examine feeding, such constructs should inform other energy-harvesting situations where theoretical assumptions are met. In fact, some animals extract non-food forms of energy from the environment, such as birds that soar in updraughts. This study examined whether the gains in potential energy (altitude followed efficiency-maximising predictions in the world's heaviest soaring bird, the Andean condor (Vultur gryphus. Animal-attached technology was used to record condor flight paths in three-dimensions. Tracks showed that time spent in patchy thermals was broadly consistent with a strategy to maximise the rate of potential energy gain. However, the rate of climb just prior to leaving a thermal increased with thermal strength and exit altitude. This suggests higher rates of energetic gain may not be advantageous where the resulting gain in altitude would lead to a reduction in the ability to search the ground for food. Consequently, soaring behaviour appeared to be modulated by the need to reconcile differing potential energy and food energy distributions. We suggest that foraging constructs may provide insight into the exploitation of non-food energy forms, and that non-food energy distributions may be more important in informing patterns of movement and residency over a range of scales than previously considered.

Energy supply of food processing plants and breweries from its specific solid wastes

Energy Technology Data Exchange (ETDEWEB)

Behmel, U.; Leupold, G.; Meyer-Pittroff, R. [Technische Universitaet Muenchen, Weihenstephan (Germany)

1993-12-31

Disposal of solid wastes in the food processing industry causes problems. Constant utilization as animal food is not guaranteed any longer and costs for disposal will increase. Biogas production is an alternative for disposal of brewery wastes. Recent investigations have reduced retention time for hydrolysis and total retention time. Retention time is directly proportional to fermenter size consequently resulting in drastic cost reductions. Yielded energy can be utilized in the production line so that fossil fuel use can be reduced with reductions in carbon dioxide emissions. However, some problems remain: sumptous technology; highly qualified specialists; need to reduce ammonia to prevent inhibition of biogas production; cost of technology.

Influence of nutrition labelling on food portion size consumption.

Science.gov (United States)

McCann, Mary T; Wallace, Julie M W; Robson, Paula J; Rennie, Kirsten L; McCaffrey, Tracy A; Welch, Robert W; Livingstone, M Barbara E

2013-06-01

Nutrition labelling is an important strategic approach for encouraging consumers to make healthier food choices. The availability of highly palatable foods labelled as 'low fat or reduced calorie' may encourage the over-consumption of these products. This study aimed to determine whether the manipulation of nutrition labelling information can influence food portion size consumption. Normal and overweight men (n=24) and women (n=23) were served an identical lunch meal on three separate days, but the information they received prior to consuming the lunch meal was manipulated as follows: "baseline", "high fat/energy" and "low fat/energy". Food and energy intake was significantly increased in the low fat/energy condition compared with both baseline and the high fat/energy condition. An additional 3% (162 kJ) energy was consumed by subjects under the low fat/energy condition compared to baseline. No differences were observed between the baseline and high fat/energy condition. Subjects who consumed most in the low fat/energy condition were found to be mostly men, to have a higher BMI and to be overweight. Low fat/energy information can positively influence food and energy intake, suggesting that foods labelled as 'low fat' or 'low calorie' may be one factor promoting the consumption of large food portions. Copyright © 2013 Elsevier Ltd. All rights reserved.

Application of High Pressure in Food Processing

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Herceg, Z.

2011-01-01

Full Text Available In high pressure processing, foods are subjected to pressures generally in the range of 100 – 800 (1200 MPa. The processing temperature during pressure treatments can be adjusted from below 0 °C to above 100 °C, with exposure times ranging from a few seconds to 20 minutes and even longer, depending on process conditions. The effects of high pressure are system volume reduction and acceleration of reactions that lead to volume reduction. The main areas of interest regarding high-pressure processing of food include: inactivation of microorganisms, modification of biopolymers, quality retention (especially in terms of flavour and colour, and changes in product functionality. Food components responsible for the nutritive value and sensory properties of food remain unaffected by high pressure. Based on the theoretical background of high-pressure processing and taking into account its advantages and limitations, this paper aims to show its possible application in food processing. The paper gives an outline of the special equipment used in highpressure processing. Typical high pressure equipment in which pressure can be generated either by direct or indirect compression are presented together with three major types of high pressure food processing: the conventional (batch system, semicontinuous and continuous systems. In addition to looking at this technology’s ability to inactivate microorganisms at room temperature, which makes it the ultimate alternative to thermal treatments, this paper also explores its application in dairy, meat, fruit and vegetable processing. Here presented are the effects of high-pressure treatment in milk and dairy processing on the inactivation of microorganisms and the modification of milk protein, which has a major impact on rennet coagulation and curd formation properties of treated milk. The possible application of this treatment in controlling cheese manufacture, ripening and safety is discussed. The opportunities

Food-Energy Interactive Tradeoff Analysis of Sustainable Urban Plant Factory Production Systems

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Li-Chun Huang

2018-02-01

Full Text Available This research aims to analyze the food–energy interactive nexus of sustainable urban plant factory systems. Plant factory systems grow agricultural products within artificially controlled growing environment and multi-layer vertical growing systems. The system controls the supply of light, temperature, humidity, nutrition, water, and carbon dioxide for growing plants. Plant factories are able to produce consistent and high-quality agricultural products within less production space for urban areas. The production systems use less labor, pesticide, water, and nutrition. However, food production of plant factories has many challenges including higher energy demand, energy costs, and installation costs of artificially controlled technologies. In the research, stochastic optimization model and linear complementarity models are formulated to conduct optimal and equilibrium food–energy analysis of plant factory production. A case study of plant factories in the Taiwanese market is presented.

The evaluation of metabolizable energy in traditional Korean food for protein sources

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Eunmi Kim

2015-12-01

Conclusion: The various food ingredients involved in the cooking process of traditional Korean food lead to differences between the energy level attained from chemical analysis and from actual animal testing.

Effects of a 12-week aerobic exercise intervention on eating behaviour, food cravings, and 7-day energy intake and energy expenditure in inactive men.

Science.gov (United States)

Rocha, Joel; Paxman, Jenny; Dalton, Caroline; Winter, Edward; Broom, David R

2016-11-01

This study examined effects of 12 weeks of moderate-intensity aerobic exercise on eating behaviour, food cravings, and weekly energy intake and expenditure in inactive men. Eleven healthy men (mean ± SD: age, 26 ± 5 years; body mass index, 24.6 ± 3.8 kg·m -2 ; maximum oxygen uptake, 43.1 ± 7.4 mL·kg -1 ·min -1 ) completed the 12-week supervised exercise programme. Body composition, health markers (e.g., blood pressure), eating behaviour, food cravings, and weekly energy intake and expenditure were assessed before and after the exercise intervention. There were no intervention effects on weekly free-living energy intake (p = 0.326, d = -0.12) and expenditure (p = 0.799, d = 0.04) or uncontrolled eating and emotional eating scores (p > 0.05). However, there was a trend with a medium effect size (p = 0.058, d = 0.68) for cognitive restraint to be greater after the exercise intervention. Total food cravings (p = 0.009, d = -1.19) and specific cravings of high-fat foods (p = 0.023, d = -0.90), fast-food fats (p = 0.009, d = -0.71), and carbohydrates/starches (p = 0.009, d = -0.56) decreased from baseline to 12 weeks. Moreover, there was a trend with a large effect size for cravings of sweets (p = 0.052, d = -0.86) to be lower after the exercise intervention. In summary, 12 weeks of moderate-intensity aerobic exercise reduced food cravings and increased cognitive restraint, but these changes were not accompanied by changes in other eating behaviours or weekly energy intake and expenditure. The results indicate the importance of exercising for health improvements even when reductions in body mass are modest.

Direct effects of food cues seen during TV viewing on energy intake in young women.

Science.gov (United States)

van Nee, Roselinde L; Larsen, Junilla K; Fisher, Jennifer O

2016-06-01

Few studies have examined direct effects of food cues presented within television (TV) programs on eating behavior in adults. This research experimentally determined whether exposure to food cues in TV programs affects energy intake during TV viewing among young women, independently from food cues presented in TV advertisements. The experiment involved a 2 (TV program with or without food cues) by 2 (TV advertisements with or without food cues) between-participants design. While watching TV, participants could freely eat peanut chocolate candies and crisps (potato chips). Participants were 121 young women (mean age = 19.6 years; mean BMI = 22.5). Participants who watched a TV program with food cues tended to have a lower total energy intake and ate significantly less peanut chocolate candies than participants who watched the same TV program without food cues. This effect was particularly pronounced among participants with a higher BMI. Food advertisements did not affect energy intake. Findings may indicate that subtle continuous food cues during TV programs could make young females more aware of their own eating and/or weight, leading to reduced intake of particularly sweet snack foods during TV viewing. Considering the non-significant trend for the effect of the TV program with food cues on total energy intake, findings should be replicated to provide possible tools for prevention campaigns using food cue reminders to watch one's intake. Copyright © 2016 Elsevier Ltd. All rights reserved.

Expected satiation after repeated consumption of low- or high-energy-dense soup

NARCIS (Netherlands)

Hogenkamp, P.S.; Brunstrom, J.M.; Stafleu, A.; Mars, M.; Graaf, de C.

2012-01-01

We investigated whether repeated consumption of a low-energy-dense (LED; 208 kJ/100 g) or high-energy-dense (HED; 645 kJ/100 g) soup modifies expectations relating to the satiating capacity of the food, and its subsequent intake. In study 1, participants consumed either a novel-flavoured LED (n 32;

Expected satiation after repeated consumption of low-or high-energy-dense soup

NARCIS (Netherlands)

Hogenkamp, P.S.; Brunstrom, J.M.; Stafleu, A.; Mars, M.; Graaf, C. de

2012-01-01

We investigated whether repeated consumption of a low-energy-dense (LED; 208 kJ/100 g) or high-energy-dense (HED; 645 kJ/100 g) soup modifies expectations relating to the satiating capacity of the food, and its subsequent intake. In study 1, participants consumed either a novel-flavoured LED (n 32;

Attention! Can choices for low value food over high value food be trained?

Science.gov (United States)

Zoltak, Michael J; Veling, Harm; Chen, Zhang; Holland, Rob W

2018-05-01

People choose high value food items over low value food items, because food choices are guided by the comparison of values placed upon choice alternatives. This value comparison process is also influenced by the amount of attention people allocate to different items. Recent research shows that choices for food items can be increased by training attention toward these items, with a paradigm named cued-approach training (CAT). However, previous work till now has only examined the influence of CAT on choices between two equally valued items. It has remained unclear whether CAT can increase choices for low value items when people choose between a low and high value food item. To address this question in the current study participants were cued to make rapid responses in CAT to certain low and high value items. Next, they made binary choices between low and high value items, where we systematically varied whether the low and high value items were cued or uncued. In two experiments, we found that participants overall preferred high over low value food items for real consumption. More important, their choices for low value items increased when only the low value item had been cued in CAT compared to when both low and high value items had not been cued. Exploratory analyses revealed that this effect was more pronounced for participants with a relatively small value difference between low and high value items. The present research thus suggests that CAT may be used to boost the choice and consumption of low value items via enhanced attention toward these items, as long as the value difference is not too large. Implications for facilitating choices for healthy food are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

The water-energy-food nexus of biofuels in a globalized world

Science.gov (United States)

D'Odorico, P.; Rulli, M. C.

2016-12-01

New renewable energy policies, investment opportunities, and energy security needs, have recently led to an escalation in the reliance on first generation biofuels. This phenomenon is contributing to changes in land use, market dynamics, property rights, and systems of agricultural production, with important impacts on rural livelihoods. Despite these effects of biofuels on food security, their nexus with land and water use remains poorly understood. We investigate recent production trends of bioenergy crops, their patterns of trade, and evaluate the associated displacement of water and land use. We find that bioethanol is produced with domestic crops while biodiesel production relies also on international trade and large scale land acquisitions in the developing world, particularly in Southeast Asia. Altogether, biofuels account for about 2-3% of the global water and land use in agriculture, and 30% of the food required to eradicate malnourishment worldwide. We evaluate the food-energy tradeoffs of biofuels and their impact of the number of people the plant can feed.

Impact of physical activity on energy balance, food intake and choice in normal weight and obese children in the setting of acute social stress: a randomized controlled trial.

Science.gov (United States)

Horsch, Antje; Wobmann, Marion; Kriemler, Susi; Munsch, Simone; Borloz, Sylvie; Balz, Alexandra; Marques-Vidal, Pedro; Borghini, Ayala; Puder, Jardena J

2015-02-19

Psychological stress negatively influences food intake and food choices, thereby contributing to the development of childhood obesity. Physical activity can also moderate eating behavior and influence calorie intake. However, it is unknown if acute physical activity influences food intake and overall energy balance after acute stress exposure in children. We therefore investigated the impact of acute physical activity on overall energy balance (food intake minus energy expenditure), food intake, and choice in the setting of acute social stress in normal weight (NW) and overweight/obese (OW/OB) children as well as the impact of psychological risk factors. After receiving written consent from their parents, 26 NW (BMI foods (6 sweet/6 salty; each of low/high caloric density). Energy balance, food intake/choice and obesity-related psychological risk factors were assessed. Lower overall energy balance (p = 0.019) and a decreased choice of low density salty foods (p foods (104 kcal (34 to 173), p = 0.004) following stress. They scored higher on impulsive behavior (p = 0.005), restrained eating (p stress-induced food intake/choice. Positive parenting tended to be related to lower intake of sweet high density food (-132 kcal, -277 to 2, p = 0.054). In the setting of stress, acute moderate physical activity can address energy balance in children, a benefit which is especially pronounced in the OW/OB. Positive parenting may act as a protective factor preventing stress-induced eating of comfort food. clinicaltrials.gov NCT01693926 The study was a pilot study of a project funded by the Swiss National Science Foundation (CRSII3_147673).

The associations between emotional eating and consumption of energy-dense snack foods are modified by sex and depressive symptomatology.

Science.gov (United States)

Camilleri, Géraldine M; Méjean, Caroline; Kesse-Guyot, Emmanuelle; Andreeva, Valentina A; Bellisle, France; Hercberg, Serge; Péneau, Sandrine

2014-08-01

In recent years, emotional eating (EmE) has incited substantial research interest as an important psychologic determinant of food intake and overweight. However, little is known about factors that might modulate its relations with dietary habits. The objective of this study was to examine the association between EmE and consumption of energy-dense snack food and assess the 2-way interaction of EmE with sex and depressive symptoms. A total of 7378 men and 22,862 women from the NutriNet-Santé cohort (France, 2009-2013) who completed ≥6 self-reported 24-h food records were included in this cross-sectional analysis. EmE was evaluated via the revised 21-item Three-Factor Eating Questionnaire. Depressive symptoms were assessed by the Center for Epidemiologic Studies Depression Scale. The associations between EmE and energy-dense food consumption were assessed by multivariable logistic and linear regression models adjusted for sociodemographic and lifestyle factors. Higher EmE was associated with higher consumption of energy-dense snacks and, in particular, with consumption of sweet-and-fatty foods across most categories studied. However, these associations were stronger in women with depressive symptoms (e.g., high consumption of chocolate, OR: 1.77, 95% CI: 1.43, 2.20; cakes/biscuits/pastries, OR: 1.81, 95% CI: 1.45, 2.26) compared with those without depressive symptoms (e.g., high consumption of chocolate, OR: 1.52, 95% CI: 1.36, 1.69; cakes/biscuits/pastries, OR: 1.44, 95% CI: 1.29, 1.61). In contrast, the significant positive associations observed in men without depressive symptoms (e.g., high consumption of chocolate, OR: 1.33, 95% CI: 1.16, 1.52; cakes/biscuits/pastries, OR: 1.28, 95% CI: 1.11, 1.48) were not found in men with depressive symptoms. In conclusion, in women, EmE was positively associated with consumption of energy-dense snack food, particularly in those with depressive symptoms. For men, the relation between EmE and energy-dense snack foods was

Dryland Agrivoltaics: A novel approach to collocating food production and solar renewable energy to maximize food production, water savings, and energy generation

Science.gov (United States)

Barron-Gafford, G.; Escobedo, E. B.; Smith, J.; Raub, H.; Jimenez, J. R.; Sutter, L., Jr.; Barnett-Moreno, I.; Blackett, D. T.; Thompson, M. S.; Minor, R. L.; Pavao-Zuckerman, M.

2017-12-01

Conventional understanding of land use asserts an inherent "zero-sum-game" of competition between renewable energy and agricultural food production. This discourse is so fundamentally entrenched that it drives most current policy around conservation practices, land and water allotments for agriculture, and permitting for large-scale renewable energy installations. We are investigating a novel approach to solve a problem key to our environment and economy in drylands by creating a hybrid of collocated "green" agriculture and "grey" solar photovoltaic (PV) infrastructure to maximize agricultural production while improving renewable energy production. We are monitoring atmospheric microclimatic conditions, soil moisture, plant ecophysiological function, and biomass production within both this novel "agrivoltaics" ecosystem and in traditional PV installations and agricultural settings (control plot) to quantify tradeoffs associated with this approach. We have found that levels of soil moisture remained higher after each irrigation event within the soils under the agrivoltaics installation than the traditional agricultural setting due to the shading provided by the PV panels overhead. We initiated a drought treatment, which underscored the water-savings under the agrivoltaics installation and increased water use efficiency in this system. We hypothesized that we will see more temperature and drought stresses on photosynthetic capacity and water use efficiency in the control plants relative to the agrivoltaic installation, and we found that several food crops either experienced significantly more production within the agrivoltaics area, whereas others resulted in nearly equal production but at significant water savings. Combined with localized cooling of the PV panels resulting from the transpiration from the vegetative "understory", we are finding a win-win-win at the food-water-energy nexus. photo credit: Bob Demers/UANews

Losing weight without dieting. Use of commercial foods as meal replacements for lunch produces an extended energy deficit.

Science.gov (United States)

Levitsky, David A; Pacanowski, Carly

2011-10-01

High-protein liquid meal replacements have proven to be effective in reducing caloric intake and body weight. Recently, substituting high fiber breakfast cereals for the more expensive high-protein drinks has been found to be equally effective to reduce weight. The following study tested the hypothesis that the mechanism responsible for the reduced intake was not the dietary composition of the meal replacement, but the controlled portion sized meals. Seventeen volunteers ate all of their meals and snacks from foods provided by the research unit from Monday to Friday for five consecutive weeks. For the first week, all participants selected their food from a buffet where each food was weighed before and after eating. For the next two weeks, half of the group selected their lunch by choosing one food from a selection of six commercially available portion controlled foods. They could eat as much as they wished at other meals or snacks. For final weeks four and five, the conditions were reversed for the two groups. Consuming the portion controlled lunches resulted in about a 250 kcal reduction in energy intake. More importantly, no sign of caloric compensation was evident across the 10 days of testing, an observation substantiated by a significant loss of body weight. The results suggest that the mere substitution of one smaller portioned meal each day is sufficient to cause reduction in daily energy intake and a significant amount of weight. Copyright © 2011 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

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

2009-03-01

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

The BFMNU method as an alternative to the methods in use based on energy: study of the correlation between food energy and body mass.

Science.gov (United States)

Rondini, Greta; Olearo, Beatrice; Soriano Del Castillo, José Miguel; Boselli, Pietro Marco

2018-03-01

to establish slimming guidelines and any other changing treatments is useful to know the individual's energy expenditure due to the fact that, nowadays, the incidence of many diseases related to the loss of lean mass and the accumulation of adipose tissue has increased. The dietary treatments are carried out on calculating the energy contained in food, and then put in relation to the total energy expended by the body in order to produce changes in body mass. the aim of this study was to evaluate the correlation between the food energy and body mass of different subjects in various pathophysiological conditions. one hundred and twenty subjects (male and female, aged 7-78 years old) were studied in various pathophysiological conditions and previously treated with the BFMNU (Biologia e Fisiologia Modellistica della Nutrizione Umana)method. a correlation coefficient R2 of 0.1256 was found between food energy of the diet usually followed by the subjects and their body mass. The correlation between food energy and food mass was with R2 of 0.211. The correlation between Δ% of food energy and Δ% of body mass of the subjects, obtained through dietary treatment with the BFMNU method, was 95.77 percent. the correlation between food energy and body mass is not significant, being a critical point about the diets designed on an energy basis. However, the body mass of an individual is determined by mass balance, regulated by corresponding metabolic rate, calculated by the BFMNU method, thanks to which the macronutrients in the diet are absorbed, redistributed and eliminated. A significant correlation, although not straight, is demonstrated between Δ% of food energy, supplied after processing through the dietary BFMNU method, and the Δ% of body mass, obtained following the dietetic path.

Spillovers between Food and Energy Prices and Structural Breaks

OpenAIRE

Alanoud Al-Maadid; Guglielmo Maria Caporale; Fabio Spagnolo; Nicola Spagnolo

2015-01-01

This paper estimates a bivariate VAR-GARCH(1,1) model to examine linkages between food and energy prices. The adopted framework is suitable to analyse both mean and volatility spillovers, and also allows for possible parameter shifts resulting from four recent events, namely: 1) the 2006 food crisis, 2) the Brent oil bubble, 3) the introduction of the Renewable Fuel Standard (RFS) policy, and 4) the 2008 global financial crisis. The empirical findings suggest that there are significant linkag...

Comparison and Evolution of Energy Consumption in Moroccan Agro-food Industries

Science.gov (United States)

El Badaoui, Meryem; Touzani, Abdellatif

2017-06-01

The aim of this article is to establish a comparison between the Moroccan energy consumption and the BREF the reference document on best available techniques in the food industries, then an evolution of this consumption by 2030 in order to better understand it and to define strategies to reduce energy bill. According to a survey conducted among 5000 Moroccan companies, we were able to compare the energy consumption of the agro-food industries including sugar industry, dairy industry, cereal industry; fatty substances industry and fishing industry with that of the BREF. Also an evolution of Moroccan consumption was established by 2030 using the linear regression method, and then calculated a non-negligible average annual growth rate (AAGR). The results show that the Moroccan energy consumption is adequate to that of the BREF, and an energy consumption constantly increasing by registering a non-negligible AAGR.

High Pressure Treatment in Foods

Science.gov (United States)

Torres Bello, Edwin Fabian; González Martínez, Gerardo; Klotz Ceberio, Bernadette F.; Rodrigo, Dolores; Martínez López, Antonio

2014-01-01

High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance. PMID:28234332

High Pressure Treatment in Foods

Directory of Open Access Journals (Sweden)

Edwin Fabian Torres Bello

2014-08-01

Full Text Available High hydrostatic pressure (HHP, a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional. Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.

Fasting ghrelin does not predict food intake after short-term energy restriction.

Science.gov (United States)

Blom, Wendy A M; Mars, Monica; Hendriks, Henk F J; de Groot, Lisette C P G M; Stafleu, Annette; Kok, Frans J; de Graaf, Cees

2006-05-01

To study the role of ghrelin as a hunger signal during energy restriction and to test the hypothesis that changes in fasting leptin concentrations during energy restriction are associated with changes in fasting ghrelin concentrations. Thirty-five healthy, lean men (23 +/- 3 years of age; BMI: 22.3 +/- 1.6 kg/m(2)) participated in a controlled intervention study. Fasting ghrelin and leptin concentrations were measured before and after 2 days of 62% energy restriction and after a 2-day period of ad libitum food intake. Energy intake during the latter period was assessed. On average, ghrelin concentrations did not change (0.05 mug/liter; 95% confidence interval, -0.03; 0.12) during energy restriction. Changes in ghrelin concentration during energy restriction were not associated with energy intake during the ad libitum period (r = 0.07; not significant). Ad libitum energy intake was, however, associated with the change in ghrelin concentrations during the same period (r = -0.34; p = 0.05). Ghrelin and leptin concentrations were not associated. In addition, the ratio of percentage changes in ghrelin and leptin during energy restriction was not correlated with ad libitum food intake after energy restriction (r = -0.26; p = 0.14). Fasting ghrelin concentrations did not rise after a 2-day energy restriction regimen. Moreover, changes in ghrelin concentrations during energy restriction were not associated with subsequent ad libitum food intake, suggesting that fasting ghrelin does not act as a hunger signal to the brain. The data did not support our hypothesis that leptin suppresses ghrelin levels.

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.

Potential for energy conservation in the food and beverage industries through anaerobic digestion of wastes to methane

Energy Technology Data Exchange (ETDEWEB)

1983-01-01

The Canadian food and beverage industry is the fourth largest consumer of energy among manufacturers. An area of energy use which has received little attention in the past is that of waste treatment. Conventional aerobic treatment systems tend to be energy-intensive, unlike new high-rate anaerobic processes which often have better balances because they produce recoverable methane that can be used for fuel. For these reasons, anaerobic systems may be attractive to food and beverage industries seeking an economical means of waste treatment. A number of factors will determine whether anaerobic treatment is a feasible option for a given plant. Chief among these are waste strength, waste temperature, waste flow rate, consistent production of waste, and need for and cost of treatment. This study attempted to determine for what proportion of Canadian food and beverage companies anaerobic treatment is likely to be a feasible option in the near to middle term. It was found that the general plant effluents of several industries appear in many cases to be economically treatable by anaerobic processes, and practical considerations involved in methane end-use were briefly considered. A number of barriers to the application of anaerobic technology were revealed, including high capital costs, the dilution of high strength effluents, misconception about anaerobic processes, ignorance of the state of the art and the ambiguities in regulations and standards concerning biogas. 108 refs., 22 figs., 45 tabs.

A review of the current state of research on the water, energy, and food nexus

Directory of Open Access Journals (Sweden)

Aiko Endo

2017-06-01

New hydrological insights: Through selected 37 projects, four types of nexus research were identified including water–food, water–energy–food, water–energy, and climate related. Among them, six projects (16% had a close linkage with water–food, 11 (30% with water–energy–food, 12 (32% with water–energy, and eight (22% with climate. The regions were divided into Asia, Europe, Oceania, North America, South America, Middle East and Africa. North America and Oceania had a tendency to focus on a specific nexus type, water–energy (46% and climate (43%, while Africa had less focus on water–energy (7%. Regarding keywords, out of 37 nexus projects, 16 projects listed keywords in their articles. There were 84 keywords in total, which were categorized by the author team depending on its relevance to water, food, energy, climate, and combination of water–food–energy–climate, and 40 out of 84 keywords were linked with water and only 4 were linked with climate. As for stakeholders, 77 out of 137 organizations were related to research and only two organizations had a role in media.

Fuel and Food Are Not Made of Energy-- A Constructive View of Respiration and Combustion

Science.gov (United States)

Ross, Keith

2013-01-01

We often say that food and fuels "contain" energy, whereas energy is stored in the fuel-oxygen system generated during photosynthesis. This article suggests revised approaches to teaching that make a clear distinction between matter (food, fuel, oxygen) and energy. (Contains 1 table, 5 boxes, and 6 figures.)

Trade-offs and Opportunities in the Nexus of Energy and Water-for-Food

Science.gov (United States)

Rosegrant, M. W.

2015-12-01

The world economy is under pressure for greater, more efficient and more sustainable use of natural resources to meet complementary and competing objectives in the energy, water, and food sectors. Increasing national, regional, and seasonal water scarcities in much of the world pose severe challenges for national governments, the international development community, and ultimately, for individual water users. This presentation assesses the nexus between energy and water, with an emphasis on the interactions and trade-offs between energy and water for food production. It examines the impact of biofuel production on water quantity and quality, and the potential for hydropower potential to meet energy challenges while expanding irrigation water supplies and food production potential, thereby enhancing global food security. Biofuel production affects both water quantity and quality. Expanding production of biofuels—through either crop-based production systems or direct biomass production—can significantly increase demand for water as more acreage is planted or the crop mix begins to favor thirstier crops; water demand for bio-refineries creates additional competition with agricultural water use. Water quality can also be adversely affected by increased acreage for fertilizer-intensive crops, such as maize or sugarcane, which can result in increased nitrate run-off and soil erosion. Hydropower has become a relatively forgotten part of the energy-water security picture that deserves renewed attention. Unlike biofuels, hydropower does not normally compete with agricultural water. Instead, development of hydropower could complement food production by developing dam structures and power that also provide irrigation water and support its distribution for growing food crops. But balanced hydropower policies require consideration of potential trade-offs with environmental and social impacts.

HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY

OpenAIRE

Yahya TÜLEK; Gökçe FİLİZAY

2006-01-01

Food preservation is a continuous fight against microorganisms spoiling the food or making it unsafe. The last decade, non-thermal inactivation techniques have been a major research issue, driven by an increased consumer demand for nutritious, fresh like food products with a high organoleptical quality and an acceptable shelf life. Investigated inactivation technologies are ionisation radiation, high hydrostatic pressure (HHP), pulsed electrical fields, high pressure homogenisation, UV decont...

Applications of high and ultra high pressure homogenization for food safety

Directory of Open Access Journals (Sweden)

Francesca Patrignani

2016-08-01

Full Text Available Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time (LTLT and high temperature short time (HTST treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been proposed during the last decades, including high hydrostatic pressure (HHP, pulsed electric field (PEF, ultrasound (US and high pressure homogenization (HPH. This last technique has been demonstrated to have a great potential to provide fresh-like products with prolonged shelf-life. Moreover, the recent developments in high-pressure-homogenization technology and the design of new homogenization valves able to withstand pressures up to 350-400 MPa have opened new opportunities to homogenization processing in the food industries and, consequently, permitted the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. For this, this review deals with the principal mechanisms of action of high pressure homogenization against microorganisms of food concern in relation to the adopted homogenizer and process parameters. In addition, the effects of homogenization on foodborne pathogenic species inactivation in relation to the food matrix and food chemico-physical and process variables will be reviewed. Also the combined use of this alternative technology with other non-thermal technologies will be considered

Food Sources of Energy and Nutrients among Adults in the US: NHANES 2003–2006

Directory of Open Access Journals (Sweden)

Theresa A. Nicklas

2012-12-01

Full Text Available Identification of current food sources of energy and nutrients among US adults is needed to help with public health efforts to implement feasible and appropriate dietary recommendations. To determine the food sources of energy and 26 nutrients consumed by US adults the 2003–2006 National Health and Nutrition Examination Survey (NHANES 24-h recall (Day 1 dietary intake data from a nationally representative sample of adults 19+ years of age (y (n = 9490 were analyzed. An updated USDA Dietary Source Nutrient Database was developed for NHANES 2003–2006 using current food composition databases. Food grouping included ingredients from disaggregated mixtures. Mean energy and nutrient intakes from food sources were sample-weighted. Percentages of total dietary intake contributed from food sources were ranked. The highest ranked sources of energy and nutrients among adults more than 19 years old were: energy — yeast bread/rolls (7.2% and cake/cookies/quick bread/pastry/pie (7.2%; protein—poultry (14.4% and beef (14.0%; total fat — other fats and oils (9.8%; saturated fatty acids — cheese (16.5% and beef (9.1%; carbohydrate — soft drinks/soda (11.4% and yeast breads/rolls (10.9%; dietary fiber — yeast breads/rolls (10.9% and fruit (10.2%; calcium — milk (22.5% and cheese (21.6%; vitamin D — milk (45.1% and fish/shellfish (14.4%; and potassium — milk (9.6% and coffee/tea/other non-alcoholic beverages (8.4%. Knowledge of primary food sources of energy and nutrients can help health professionals design effective strategies to reduce excess energy consumed by US adults and increase the nutrient adequacy of their diets.

Food sources of energy and nutrients among adults in the US: NHANES 2003–2006.

Science.gov (United States)

O'Neil, Carol E; Keast, Debra R; Fulgoni, Victor L; Nicklas, Theresa A

2012-12-19

Identification of current food sources of energy and nutrients among US adults is needed to help with public health efforts to implement feasible and appropriate dietary recommendations. To determine the food sources of energy and 26 nutrients consumed by US adults the 2003-2006 National Health and Nutrition Examination Survey (NHANES) 24-h recall (Day 1) dietary intake data from a nationally representative sample of adults 19+ years of age (y) (n = 9490) were analyzed. An updated USDA Dietary Source Nutrient Database was developed for NHANES 2003-2006 using current food composition databases. Food grouping included ingredients from disaggregated mixtures. Mean energy and nutrient intakes from food sources were sample-weighted. Percentages of total dietary intake contributed from food sources were ranked. The highest ranked sources of energy and nutrients among adults more than 19 years old were: energy - yeast bread/rolls (7.2%) and cake/cookies/quick bread/pastry/pie (7.2%); protein-poultry (14.4%) and beef (14.0%); total fat - other fats and oils (9.8%); saturated fatty acids - cheese (16.5%) and beef (9.1%); carbohydrate - soft drinks/soda (11.4%) and yeast breads/rolls (10.9%); dietary fiber - yeast breads/rolls (10.9%) and fruit (10.2%); calcium - milk (22.5%) and cheese (21.6%); vitamin D - milk (45.1%) and fish/shellfish (14.4%); and potassium - milk (9.6%) and coffee/tea/other non-alcoholic beverages (8.4%). Knowledge of primary food sources of energy and nutrients can help health professionals design effective strategies to reduce excess energy consumed by US adults and increase the nutrient adequacy of their diets.

Energy issues in microwave food processing: A review of developments and the enabling potentials of solid-state power delivery.

Science.gov (United States)

Atuonwu, J C; Tassou, S A

2018-01-23

The enormous magnitude and variety of microwave applications in household, commercial and industrial food processing creates a strong motivation for improving the energy efficiency and hence, sustainability of the process. This review critically assesses key energy issues associated with microwave food processing, focusing on previous energy performance studies, energy performance metrics, standards and regulations. Factors affecting energy-efficiency are categorised into source, load and source-load matching factors. This highlights the need for highly-flexible and controllable power sources capable of receiving real-time feedback on load properties, and effecting rapid control actions to minimise reflections, heating non-uniformities and other imperfections that lead to energy losses. A case is made for the use of solid-state amplifiers as alternatives to conventional power sources, magnetrons. By a full-scale techno-economic analysis, including energy aspects, it is shown that the use of solid-state amplifiers as replacements to magnetrons is promising, not only from an energy and overall technical perspective, but also in terms of economics.

Basic radiation chemistry for the ionising energy treatment of food

International Nuclear Information System (INIS)

Moore, P.W.

1985-01-01

Before we can understand the chemistry involved in the irradiation of complex substances such as food we need to have some appreciation of the reactions involved and the products formed when ionising energy interacts with the simple substances such as water and dilute solutions. Reactions involving hydrated electrons, hydrogen atoms and hydroxyl radicals are examined and methods for minimising radiolytic effects in foods are discussed

PCB Food Web Dynamics Quantify Nutrient and Energy Flow in Aquatic Ecosystems.

Science.gov (United States)

McLeod, Anne M; Paterson, Gordon; Drouillard, Ken G; Haffner, G Douglas

2015-11-03

Measuring in situ nutrient and energy flows in spatially and temporally complex aquatic ecosystems represents a major ecological challenge. Food web structure, energy and nutrient budgets are difficult to measure, and it is becoming more important to quantify both energy and nutrient flow to determine how food web processes and structure are being modified by multiple stressors. We propose that polychlorinated biphenyl (PCB) congeners represent an ideal tracer to quantify in situ energy and nutrient flow between trophic levels. Here, we demonstrate how an understanding of PCB congener bioaccumulation dynamics provides multiple direct measurements of energy and nutrient flow in aquatic food webs. To demonstrate this novel approach, we quantified nitrogen (N), phosphorus (P) and caloric turnover rates for Lake Huron lake trout, and reveal how these processes are regulated by both growth rate and fish life history. Although minimal nutrient recycling was observed in young growing fish, slow growing, older lake trout (>5 yr) recycled an average of 482 Tonnes·yr(-1) of N, 45 Tonnes·yr(-1) of P and assimilated 22 TJ yr(-1) of energy. Compared to total P loading rates of 590 Tonnes·yr(-1), the recycling of primarily bioavailable nutrients by fish plays an important role regulating the nutrient states of oligotrophic lakes.

Differences in food environment perceptions and spatial attributes of food shopping between residents of low and high food access areas.

Science.gov (United States)

Sohi, Inderbir; Bell, Bethany A; Liu, Jihong; Battersby, Sarah E; Liese, Angela D

2014-01-01

To explore potential differences in food shopping behaviors and healthy food availability perceptions between residents living in areas with low and high food access. A cross-sectional telephone survey to assess food shopping behaviors and perceptions. Data from an 8-county food environment field census used to define the Centers for Disease Control and Prevention (CDC) healthier food retail tract and US Department of Agriculture Economic Research Service food desert measure. A total of 968 residents in 8 South Carolina counties. Residents' food shopping behaviors and healthy food availability perceptions. Linear and logistic regression. Compared with residents in high food access areas, residents in low food access areas traveled farther to their primary food store (US Department of Agriculture Economic Research Service: 8.8 vs 7.1 miles, P = .03; CDC: 9.2 vs 6.1 miles, P shopping miles per week (CDC: 28.0 vs 15.4 miles; P shopping access (P Behavior. Published by Elsevier Inc. All rights reserved.

Reducing high calorie snack food in young adults: a role for social norms and health based messages.

Science.gov (United States)

Robinson, Eric; Harris, Ellis; Thomas, Jason; Aveyard, Paul; Higgs, Suzanne

2013-06-05

Consumption of high calorie junk foods has increased recently, especially among young adults and higher intake may cause weight gain. There is a need to develop public health approaches to motivate people to reduce their intake of junk food. To assess the effect of health and social norm messages on high calorie snack food intake (a type of junk food) as a function of usual intake of junk food. In a between-subjects design, 129 young adults (45 men and 84 women, mean age = 22.4 years, SD = 4.5) were assigned to one of three conditions: 1) a social norm condition, in which participants saw a message about the junk food eating habits of others; 2) a health condition, in which participants saw a message outlining the health benefits of reducing junk food consumption and; 3) a control condition, in which participants saw a non-food related message. After exposure to the poster messages, participants consumed a snack and the choice and amount of snack food consumed was examined covertly. We also examined whether usual intake of junk food moderated the effect of message type on high calorie snack food intake. The amount of high calorie snack food consumed was significantly lower in both the health and the social norm message condition compared with the control message condition (36% and 28%, both p food or energy intake between the health and social norm message conditions. There was no evidence that the effect of the messages depended upon usual consumption of junk food. Messages about the health effects of junk food and social normative messages about intake of junk food can motivate people to reduce their consumption of high calorie snack food.

Applications of High and Ultra High Pressure Homogenization for Food Safety.

Science.gov (United States)

Patrignani, Francesca; Lanciotti, Rosalba

2016-01-01

Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time and high temperature short time treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been proposed during the last decades, including high hydrostatic pressure, pulsed electric field, ultrasound (US), and high pressure homogenization (HPH). This last technique has been demonstrated to have a great potential to provide "fresh-like" products with prolonged shelf-life. Moreover, the recent developments in high-pressure-homogenization technology and the design of new homogenization valves able to withstand pressures up to 350-400 MPa have opened new opportunities to homogenization processing in the food industries and, consequently, permitted the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. For this, this review deals with the principal mechanisms of action of HPH against microorganisms of food concern in relation to the adopted homogenizer and process parameters. In addition, the effects of homogenization on foodborne pathogenic species inactivation in relation to the food matrix and food chemico-physical and process variables will be reviewed. Also the combined use of this alternative technology with other non-thermal technologies will be considered.

High Pressure Treatment in Foods

OpenAIRE

Edwin Fabian Torres Bello; Gerardo González Martínez; Bernadette F. Klotz Ceberio; Dolores Rodrigo; Antonio Martínez López

2014-01-01

Abstract: High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non...

In rats fed high-energy diets, taste, rather than fat content, is the key factor increasing food intake: a comparison of a cafeteria and a lipid-supplemented standard diet

Directory of Open Access Journals (Sweden)

Laia Oliva

2017-09-01

Full Text Available Background Food selection and ingestion both in humans and rodents, often is a critical factor in determining excess energy intake and its related disorders. Methods Two different concepts of high-fat diets were tested for their obesogenic effects in rats; in both cases, lipids constituted about 40% of their energy intake. The main difference with controls fed standard lab chow, was, precisely, the lipid content. Cafeteria diets (K were self-selected diets devised to be desirable to the rats, mainly because of its diverse mix of tastes, particularly salty and sweet. This diet was compared with another, more classical high-fat (HF diet, devised not to be as tasty as K, and prepared by supplementing standard chow pellets with fat. We also analysed the influence of sex on the effects of the diets. Results K rats grew faster because of a high lipid, sugar and protein intake, especially the males, while females showed lower weight but higher proportion of body lipid. In contrast, the weight of HF groups were not different from controls. Individual nutrient’s intake were analysed, and we found that K rats ingested large amounts of both disaccharides and salt, with scant differences of other nutrients’ proportion between the three groups. The results suggest that the key differential factor of the diet eliciting excess energy intake was the massive presence of sweet and salty tasting food. Conclusions The significant presence of sugar and salt appears as a powerful inducer of excess food intake, more effective than a simple (albeit large increase in the diet’s lipid content. These effects appeared already after a relatively short treatment. The differential effects of sex agree with their different hedonic and obesogenic response to diet.

Food characteristics and dietary intake : the role taste, eating rate and energy density

NARCIS (Netherlands)

Viskaal - van Dongen, M.

2012-01-01

The increases in obesity prevalence coincide with changes in our food environment, such as an increased consumption of processed, energy dense foods. This suggests that the foods we consume are at least partly responsible for the obesity epidemic. The aim of this thesis is therefore to

FTO polymorphisms moderate the association of food reinforcement with energy intake.

Science.gov (United States)

Scheid, Jennifer L; Carr, Katelyn A; Lin, Henry; Fletcher, Kelly D; Sucheston, Lara; Singh, Prashant K; Salis, Robbert; Erbe, Richard W; Faith, Myles S; Allison, David B; Epstein, Leonard H

2014-06-10

Food reinforcement (RRVfood) is related to increased energy intake, cross-sectionally related to obesity, and prospectively related to weight gain. The fat mass and obesity-associated (FTO) gene is related to elevated body mass index and increased energy intake. The primary purpose of the current study was to determine whether any of 68 FTO single nucleotide polymorphisms (SNPs) or a FTO risk score moderate the association between food reinforcement and energy or macronutrient intake. Energy and macronutrient intake was measured using a laboratory ad libitum snack food consumption task in 237 adults of varying BMI. Controlling for BMI, the relative reinforcing value of reading (RRVreading) and proportion of African ancestry, RRVfood predicted 14.2% of the variance in energy intake, as well as predicted carbohydrate, fat, protein and sugar intake. In individual analyses, six FTO SNPs (rs12921970, rs9936768, rs12446047, rs7199716, rs8049933 and rs11076022, spanning approximately 251kbp) moderated the relationship between RRVfood and energy intake to predict an additional 4.9-7.4% of variance in energy intake. We created an FTO risk score based on 5 FTO SNPs (rs9939609, rs8050136, rs3751812, rs1421085, and rs1121980) that are related to BMI in multiple studies. The FTO risk score did not increase variance accounted for beyond individual FTO SNPs. rs12921970 and rs12446047 served as moderators of the relationship between RRVfood and carbohydrate, fat, protein, and sugar intake. This study shows for the first time that the relationship between RRVfood and energy intake is moderated by FTO SNPs. Research is needed to understand how these processes interact to predict energy and macronutrient intake. Copyright © 2014 Elsevier Inc. All rights reserved.

Hunger and food intake following consumption of low-calorie foods.

Science.gov (United States)

Rolls, B J; Laster, L J; Summerfelt, A

1989-10-01

Although high-intensity sweeteners are widely used to decrease the energy density of foods, little is known about how this affects hunger and food intake. We have studied the effects of consumption of commercially available foods sweetened with either sucrose or aspartame on subjective appetite ratings and food intake. When normal-weight non-dieting males and females were given large portions of either a high- or low-calorie pudding or jello and instructed to eat as much as they liked, they ate similar weights of the different caloric versions of each food. Despite the resulting difference in caloric intake (up to 206 kcal), subjects showed only a non-significant trend towards caloric compensation when presented with a variety of foods 2 h later. Total caloric intake (preload plus test meal) did not differ between conditions. Ratings of hunger, desire to eat, the amount subjects wanted to eat, and the pleasantness of the taste of the eaten food were similarly decreased and fullness similarly increased by consumption of the different caloric versions of the foods. Awareness of the caloric content of the foods did not influence intake or appetite in that both informed and uniformed subjects responded similarly in the tests. Thus reduced calorie foods suppressed ratings of hunger for several hours after consumption, but were not associated with a significant reduction in total energy intake.

First-Year Evaluation of Mexico’s Tax on Nonessential Energy-Dense Foods: An Observational Study

Science.gov (United States)

Rivera, Juan A.; Popkin, Barry M.; Taillie, Lindsey Smith

2016-01-01

Background In an effort to prevent continued increases in obesity and diabetes, in January 2014, the Mexican government implemented an 8% tax on nonessential foods with energy density ≥275 kcal/100 g and a peso-per-liter tax on sugar-sweetened beverages (SSBs). Limited rigorous evaluations of food taxes exist worldwide. The objective of this study was to examine changes in volume of taxed and untaxed packaged food purchases in response to these taxes in the entire sample and stratified by socioeconomic status (SES). Methods and Findings This study uses data on household packaged food purchases representative of the Mexican urban population from The Nielsen Company’s Mexico Consumer Panel Services (CPS). We included 6,248 households that participated in the Nielsen CPS in at least 2 mo during 2012–2014; average household follow-up was 32.7 mo. We analyzed the volume of purchases of taxed and untaxed foods from January 2012 to December 2014, using a longitudinal, fixed-effects model that adjusted for preexisting trends to test whether the observed post-tax trend was significantly different from the one expected based on the pre-tax trend. We controlled for household characteristics and contextual factors like minimum salary and unemployment rate. The mean volume of purchases of taxed foods in 2014 changed by -25 g (95% confidence interval = -46, -11) per capita per month, or a 5.1% change beyond what would have been expected based on pre-tax (2012–2013) trends, with no corresponding change in purchases of untaxed foods. Low SES households purchased on average 10.2% less taxed foods than expected (-44 [–72, –16] g per capita per month); medium SES households purchased 5.8% less taxed foods than expected (-28 [–46, –11] g per capita per month), whereas high SES households’ purchases did not change. The main limitations of our findings are the inability to infer causality because the taxes were implemented at the national level (lack of control group

Processed Food Contributions to Energy and Nutrient Intake Differ among US Children by Race/Ethnicity.

Science.gov (United States)

Eicher-Miller, Heather A; Fulgoni, Victor L; Keast, Debra R

2015-12-02

This study determined and compared the mean daily intake of energy and nutrients from processed foods by level of processing (minimally processed; processed for preservation, nutrient enhancement, and freshness; mixtures of combined ingredients; ready-to-eat processed foods; and prepared foods/meals) among non-Hispanic white, non-Hispanic black, and Mexican American US children. Data from participants 2-18 years old (n = 10,298) of the nationally representative cross-sectional National Health and Nutrition Examination Survey 2003-2008 with a complete one day, 24-h dietary recall were used to determine mean intake of energy and nutrients recommended for increase and decrease, as per the 2010 Dietary Guidelines for Americans, among child race/ethnic groups by category of food processing. Regression analysis was used to estimate and compare covariate-adjusted (gender, age, and poverty-income-level) least square means (p processed foods. Approximately 66% to 84% of total daily energy, saturated fat, cholesterol, fiber, total sugar, added sugars, calcium, vitamin D, potassium, and sodium intake are contributed by one of the five categories of processed foods. Clinicians and policy should primarily advise consideration of the energy and nutrient composition of foods, rather than the processing level, when selecting a healthy diet for children.

Processed Food Contributions to Energy and Nutrient Intake Differ among US Children by Race/Ethnicity

Science.gov (United States)

Eicher-Miller, Heather A.; Fulgoni, Victor L.; Keast, Debra R.

2015-01-01

This study determined and compared the mean daily intake of energy and nutrients from processed foods by level of processing (minimally processed; processed for preservation, nutrient enhancement, and freshness; mixtures of combined ingredients; ready-to-eat processed foods; and prepared foods/meals) among non-Hispanic white, non-Hispanic black, and Mexican American US children. Data from participants 2–18 years old (n = 10,298) of the nationally representative cross-sectional National Health and Nutrition Examination Survey 2003–2008 with a complete one day, 24-h dietary recall were used to determine mean intake of energy and nutrients recommended for increase and decrease, as per the 2010 Dietary Guidelines for Americans, among child race/ethnic groups by category of food processing. Regression analysis was used to estimate and compare covariate-adjusted (gender, age, and poverty-income-level) least square means (p processed foods. Approximately 66% to 84% of total daily energy, saturated fat, cholesterol, fiber, total sugar, added sugars, calcium, vitamin D, potassium, and sodium intake are contributed by one of the five categories of processed foods. Clinicians and policy should primarily advise consideration of the energy and nutrient composition of foods, rather than the processing level, when selecting a healthy diet for children. PMID:26633491

Differences in Food Environment Perceptions and Spatial Attributes of Food Shopping between Residents of Low and High Food Access Areas

Science.gov (United States)

Sohi, Inderbir; Bell, Bethany A.; Liu, Jihong; Battersby, Sarah E.; Liese, Angela D.

2014-01-01

Objective To explore potential differences in food shopping behaviors and healthy food availability perceptions between residents living in areas with low and high food access. Design A cross-sectional telephone survey to assess food shopping behaviors and perceptions. Data from an eight-county food environment field census used to define the CDC (Centers for Disease Control and Prevention) healthier food retail tract and USDA ERS (United States Department of Agriculture Economic Research Service) food desert measure. Participants 968 residents in eight South Carolina counties. Main Outcome Measures Residents’ food shopping behaviors and healthy food availability perceptions. Analysis Linear and logistic regression. Results Compared to residents in high food access areas, residents in low food access areas traveled further to their primary food store (USDA ERS: 8.8 vs. 7.1 miles, p=0.03; CDC: 9.2 vs. 6.1 miles, pshopping miles per week; CDC 28.0 vs. 15.4 miles, pshopping access (p<0.001). Conclusions and Implications These findings lend support to ongoing community and policy interventions aimed at reducing food access disparities. PMID:24560861

Incorporation of air into a snack food reduces energy intake.

Science.gov (United States)

Osterholt, Kathrin M; Roe, Liane S; Rolls, Barbara J

2007-05-01

This study investigated how the air content of a familiar snack food affected energy intake and whether varying the method of serving the snack modified intake. We tested two versions of an extruded snack (cheese puffs) that were equal in energy density (5.7 kcal/g), but differed in energy per volume (less-aerated snack: 1.00 kcal/ml; more-aerated snack: 0.45 kcal/ml). In a within-subjects design, 16 women and 12 men consumed the snacks ad libitum in the laboratory during four afternoon sessions. A standard volume (1250 ml) of each snack was served once in a bowl and once in an opaque bag. Results showed significant differences in intake of the two snacks by energy (p=0.0003) and volume (psnack than the less-aerated snack, although they consumed a 73% greater volume of the more-aerated snack (239+/-24 ml). These findings suggest that subjects responded to both the weight and volume of the snack. Despite differences in intake, hunger and fullness ratings did not differ across conditions. The serving method did not significantly affect intake. Results from this study indicate that incorporating air into food provides a strategy to reduce energy intake from energy-dense snacks.

Attention! Can choices for low value food over high value food be trained?

NARCIS (Netherlands)

Zoltak, M.J.; Veling, H.P.; Chen, Z.; Holland, R.W.

2018-01-01

People choose high value food items over low value food items, because food choices are guided by the comparison of values placed upon choice alternatives. This value comparison process is also influenced by the amount of attention people allocate to different items. Recent research shows that

The capture of attention by entirely irrelevant pictures of calorie-dense foods.

Science.gov (United States)

Cunningham, Corbin A; Egeth, Howard E

2018-04-01

Inborn preference for palatable energy-dense food is thought to be an evolutionary adaptation. One way this preference manifests itself is through the control of visual attention. In the present study, we investigated how attentional capture is influenced by changes in naturally occurring goal-states, in this case desire for energy-dense foods (typically high fat and/or high sugar). We demonstrate that even when distractors are entirely irrelevant, participants were significantly more distracted by energy-dense foods compared with non-food objects and even low-energy foods. Additionally, we show the lability of these goal-states by having a separate set of participants consume a small amount of calorie-dense food prior to the task. The amount of distraction by the energy-dense food images in this case was significantly reduced and no different than distraction by images of low-energy foods and images of non-food objects. While naturally occurring goal-states can be difficult to ignore, they also are highly flexible.

The future of European agriculture: food, energy, paper and the environment

International Nuclear Information System (INIS)

Christersson, L.

1994-01-01

European agriculture must progress towards a more multi-faceted utilization of different types of land in order to conserve arable land and thereby food production. The simultaneous production of food, energy and fibres appears economically viable. This also provides a solution to environmental problems of the community. The utilization of waste products as fertilizer when cultivating biomass should be done in such a way that we remain able to return rapidly to full-scale food production if unexpected developments occur. (author)

Food Sources of Energy and Nutrients among Adults in the US: NHANES 2003–2006

Science.gov (United States)

O’Neil, Carol E.; Keast, Debra R.; Fulgoni, Victor L.; Nicklas, Theresa A.

2012-01-01

Identification of current food sources of energy and nutrients among US adults is needed to help with public health efforts to implement feasible and appropriate dietary recommendations. To determine the food sources of energy and 26 nutrients consumed by US adults the 2003–2006 National Health and Nutrition Examination Survey (NHANES) 24-h recall (Day 1) dietary intake data from a nationally representative sample of adults 19+ years of age (y) (n = 9490) were analyzed. An updated USDA Dietary Source Nutrient Database was developed for NHANES 2003–2006 using current food composition databases. Food grouping included ingredients from disaggregated mixtures. Mean energy and nutrient intakes from food sources were sample-weighted. Percentages of total dietary intake contributed from food sources were ranked. The highest ranked sources of energy and nutrients among adults more than 19 years old were: energy—yeast bread/rolls (7.2%) and cake/cookies/quick bread/pastry/pie (7.2%); protein—poultry (14.4%) and beef (14.0%); total fat—other fats and oils (9.8%); saturated fatty acids—cheese (16.5%) and beef (9.1%); carbohydrate—soft drinks/soda (11.4%) and yeast breads/rolls (10.9%); dietary fiber—yeast breads/rolls (10.9%) and fruit (10.2%); calcium—milk (22.5%) and cheese (21.6%); vitamin D—milk (45.1%) and fish/shellfish (14.4%); and potassium—milk (9.6%) and coffee/tea/other non-alcoholic beverages (8.4%). Knowledge of primary food sources of energy and nutrients can help health professionals design effective strategies to reduce excess energy consumed by US adults and increase the nutrient adequacy of their diets. PMID:23363999

Economic and environmental analysis of four different configurations of anaerobic digestion for food waste to energy conversion using LCA for: a food service provider case study.

Science.gov (United States)

Franchetti, Matthew

2013-07-15

The US disposes of more than 34 million tons of food waste in landfills per year. As this food waste decomposes it generates methane gas and negatively contributes to global warming. Diverting theses organic food wastes from landfills and to emerging technologies will prevent these wastes and greenhouse gas emissions while at the same time generating a source renewable energy by collecting the emitted gases. From a waste prevention standpoint, instead of the food waste decomposing at local landfills, it is being converted into an energy source and the by-product may be used as a fertilizer (Fine and Hadas, 2012). The purpose of this study was to compare four different configurations of anaerobic digestion of organic waste to energy technologies from an economic, energy, and emissions standpoint using LCA via a case study at a large food services provider in Northwest Ohio, USA. The technologies studied included two-stage anaerobic digestion system using ultrasound pre-treating, two stage continuous combined thermophilic acidogenic hydrogenesis and mesophilic with recirculation of the digested sludge, long-term anaerobic digestion of food waste stabilized by trace elements, and single stage anaerobic digestion. Using LCA, these scenarios were compared to landfill disposal of the food waste. The findings from the case study indicated that implementing on-site waste to energy systems will result in lower operation costs and lower environmental impacts. In addition, a standardized environmental and economic comparison of competing food waste to energy technologies is provided. Copyright © 2013 Elsevier Ltd. All rights reserved.

Hydrothermal carbonization of food waste and associated packaging materials for energy source generation.

Science.gov (United States)

Li, Liang; Diederick, Ryan; Flora, Joseph R V; Berge, Nicole D

2013-11-01

Hydrothermal carbonization (HTC) is a thermal conversion technique that converts food wastes and associated packaging materials to a valuable, energy-rich resource. Food waste collected from local restaurants was carbonized over time at different temperatures (225, 250 and 275°C) and solids concentrations to determine how process conditions influence carbonization product properties and composition. Experiments were also conducted to determine the influence of packaging material on food waste carbonization. Results indicate the majority of initial carbon remains integrated within the solid-phase at the solids concentrations and reaction temperatures evaluated. Initial solids concentration influences carbon distribution because of increased compound solubilization, while changes in reaction temperature imparted little change on carbon distribution. The presence of packaging materials significantly influences the energy content of the recovered solids. As the proportion of packaging materials increase, the energy content of recovered solids decreases because of the low energetic retention associated with the packaging materials. HTC results in net positive energy balances at all conditions, except at a 5% (dry wt.) solids concentration. Carbonization of food waste and associated packaging materials also results in net positive balances, but energy needs for solids post-processing are significant. Advantages associated with carbonization are not fully realized when only evaluating process energetics. A more detailed life cycle assessment is needed for a more complete comparison of processes. Copyright © 2013 Elsevier Ltd. All rights reserved.

Food and Livelihood Security in Punjab through Water, Energy and ...

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

Food and Livelihood Security in Punjab through Water, Energy and Agricultural Management ... management and facilitating access to resources by low-income farmers. ... Sharing opportunities for innovation in climate change adaptation.

A comparison of low-carbohydrate vs. high-carbohydrate diets: energy restriction, nutrient quality and correlation to body mass index.

Science.gov (United States)

Bowman, Shanthy A; Spence, Joseph T

2002-06-01

To evaluate free-living adults' diets that ranged from very low to high amounts of carbohydrate for their energy content, nutritional quality and correlation to Body Mass Index. Adults ages 19 years and older, who had complete dietary intake data on day-1 of the USDA's 1994 to 1996 Continuing Survey of Food Intakes by Individuals (CSFII 1994-1996), were divided into four groups--very low, low, moderate and high carbohydrate--based on the percent total energy from carbohydrate. Mean energy, nutrient, food intakes and Body Mass Index values were compared among the groups. SUDAAN software package was used for the data analysis and pair-wise mean comparisons (p low-fat foods, grain products and fruits. This group also had the lowest sodium intake. Adults eating a high-carbohydrate diet are more likely to have Body Mass Index values below 25. A study of diets of free-living adults in the U.S. showed that diets high in carbohydrate were both energy restrictive and nutritious and may be adopted for successful weight management.

HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY

Directory of Open Access Journals (Sweden)

Yahya TÜLEK

2006-02-01

Full Text Available Food preservation is a continuous fight against microorganisms spoiling the food or making it unsafe. The last decade, non-thermal inactivation techniques have been a major research issue, driven by an increased consumer demand for nutritious, fresh like food products with a high organoleptical quality and an acceptable shelf life. Investigated inactivation technologies are ionisation radiation, high hydrostatic pressure (HHP, pulsed electrical fields, high pressure homogenisation, UV decontamination, etc. Most research has focussed on HHP and is therefore discussed in detail here.

Food Insecurity among Community College Students: Prevalence and Relationship to GPA, Energy, and Concentration

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Maroto, Maya E.

2013-01-01

The latest U.S. government surveys indicate that one in six Americans suffer from food insecurity, which means they have trouble affording adequate food. Previous research has shown that food insecurity affects adult cognitive ability, energy levels, ability to concentrate as well as child academic success. Food insecurity has been studied in…

Effects of long-term intervention with low- and high-glycaemic-index breakfasts on food intake in children aged 8-11 years.

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Henry, C Jeya K; Lightowler, Helen J; Strik, Caroline M

2007-09-01

The aim of the present study was to investigate the effects of long-term intervention of low-glycaemic-index (GI) v. high-GI breakfasts on energy and macronutrient intakes in children aged 8-11 years. Preadolescent children were assigned to one of two groups in a random cross-over design. Each group was given low-GI and high-GI breakfasts on two non-consecutive days per week for 10 weeks per breakfast type. Each breakfast provided approximately 1273 kJ (300 kcal) and was closely matched for macronutrient and dietary fibre content. Subsequent food intake at an ad libitum buffet lunch was recorded and daily energy and macronutrient intakes were measured by 24 h recall and 3 d food diaries. There was a tendency towards a reduced energy intake at lunch following the low-GI breakfast compared with the high-GI breakfast, although the mean difference of 75 kJ (18 kcal) was not significant (P = 0.406). In particular, there was a trend towards a reduced energy intake in the low-GI arm compared with the high-GI arm among boys. In addition, data from the 3 d food diaries showed that there was a tendency towards a reduced energy intake during the low-GI compared with the high-GI study period. In conclusion, although the difference in energy intake following the low-GI and high-GI breakfasts was not statistically significant, the reduced energy intake following the low-GI breakfast is encouraging. Both dietary fibre and carbohydrate type may affect GI, thus their potential and relative modulating effect on appetite requires further investigation.

Processed Food Contributions to Energy and Nutrient Intake Differ among US Children by Race/Ethnicity

Directory of Open Access Journals (Sweden)

Heather A. Eicher-Miller

2015-12-01

Full Text Available This study determined and compared the mean daily intake of energy and nutrients from processed foods by level of processing (minimally processed; processed for preservation, nutrient enhancement, and freshness; mixtures of combined ingredients; ready-to-eat processed foods; and prepared foods/meals among non-Hispanic white, non-Hispanic black, and Mexican American US children. Data from participants 2–18 years old (n = 10,298 of the nationally representative cross-sectional National Health and Nutrition Examination Survey 2003–2008 with a complete one day, 24-h dietary recall were used to determine mean intake of energy and nutrients recommended for increase and decrease, as per the 2010 Dietary Guidelines for Americans, among child race/ethnic groups by category of food processing. Regression analysis was used to estimate and compare covariate-adjusted (gender, age, and poverty-income-level least square means (p < 0.05/3 race/ethnic groups. All children, regardless of race or ethnicity consumed processed foods. Approximately 66% to 84% of total daily energy, saturated fat, cholesterol, fiber, total sugar, added sugars, calcium, vitamin D, potassium, and sodium intake are contributed by one of the five categories of processed foods. Clinicians and policy should primarily advise consideration of the energy and nutrient composition of foods, rather than the processing level, when selecting a healthy diet for children.

Modulation of Food Reward by Endocrine and Environmental Factors: Update and Perspective.

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Figlewicz, Dianne P

2015-01-01

Palatable foods are frequently high in energy density. Chronic consumption of high-energy density foods can contribute to the development of cardiometabolic pathology including obesity, diabetes, and cardiovascular disease. This article reviews the contributions of extrinsic and intrinsic factors that influence the reward components of food intake. A narrative review was conducted to determine the behavioral and central nervous system (CNS) related processes involved in the reward components of high-energy density food intake. The rewarding aspects of food, particularly palatable and preferred foods, are regulated by CNS circuitry. Overlaying this regulation is modulation by intrinsic endocrine systems and metabolic hormones relating to energy homeostasis, developmental stage, or gender. It is now recognized that extrinsic or environmental factors, including ambient diet composition and the provocation of stress or anxiety, also contribute substantially to the expression of food reward behaviors such as motivation for, and seeking of, preferred foods. High-energy density food intake is influenced by both physiological and pathophysiological processes. Contextual, behavioral, and psychological factors and CNS-related processes represent potential targets for multiple types of therapeutic intervention.

Characterization and energy potential of food waste from catering service in Hangzhou, China.

Science.gov (United States)

Guo, Xiao-Hui; Sun, Fa-Qian; Sun, Ying-Jun; Lu, Hao-Hao; Wu, Wei-Xiang

2014-08-01

Safe disposal of food waste is becoming an impending issue in China with the rapid increase of its production and the promotion of environmental awareness. Food waste from catering services in Hangzhou, China, was surveyed and characterized in this study. A questionnaire survey involving 632 units across the urban districts showed that 83.5% of the food waste was not properly treated. Daily food waste production from catering units was estimated to be 1184.5 tonnes. The ratio of volatile solid to total solid, easily biodegradable matter (including crude fat, crude protein and total starch) content in total solid and the ratio of total organic carbon to nitrogen varied in ranges of 90.1%-93.9%, 60.9%-72.1%, and 11.9-19.9, respectively. Based on the methane yield of 350 mL g VS(-1) in anaerobic batch tests, annual biogas energy of 1.0 × 10(9) MJ was estimated to be recovered from the food waste. Food waste from catering services was suggested to be an attractive clean energy source by anaerobic digestion. © The Author(s) 2014.

The Water-Energy-Food Nexus: Advancing Innovative, Policy-Relevant Methods

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Crootof, A.; Albrecht, T.; Scott, C. A.

2017-12-01

The water-energy-food (WEF) nexus is rapidly expanding in scholarly literature and policy settings as a novel way to address complex Anthropocene challenges. The nexus approach aims to identify tradeoffs and synergies of water, energy, and food systems, internalize social and environmental impacts, and guide development of cross-sectoral policies. However, a primary limitation of the nexus approach is the absence - or gaps and inconsistent use - of adequate methods to advance an innovative and policy-relevant nexus approach. This paper presents an analytical framework to identify robust nexus methods that align with nexus thinking and highlights innovative nexus methods at the frontier. The current state of nexus methods was assessed with a systematic review of 245 journal articles and book chapters. This review revealed (a) use of specific and reproducible methods for nexus assessment is uncommon - less than one-third of the reviewed studies present explicit methods; (b) nexus methods frequently fall short of capturing interactions among water, energy, and food - the very concept they purport to address; (c) assessments strongly favor quantitative approaches - 70% use primarily quantitative tools; (d) use of social science methods is limited (26%); and (e) many nexus methods are confined to disciplinary silos - only about one-quarter combine methods from diverse disciplines and less than one-fifth utilize both quantitative and qualitative approaches. Despite some pitfalls of current nexus methods, there are a host of studies that offer innovative approaches to help quantify nexus linkages and interactions among sectors, conceptualize dynamic feedbacks, and support mixed method approaches to better understand WEF systems. Applying our analytical framework to all 245 studies, we identify, and analyze herein, seventeen studies that implement innovative multi-method and cross-scalar tools to demonstrate promising advances toward improved nexus assessment. This paper

Food preservation by irradiation

International Nuclear Information System (INIS)

Oztasiran, I.

1984-01-01

Irradiation is a physical process for treating food and as such it is comparable to other processing techniques such as heating or freezing foods for preservation. The energy level used in food irradiation is always below that producing radioactivity in the treated food, hence this aspect can be totally excluded in wholesomeness evaluations. Water is readily ionized and may be the primary source of ionization in foods with secondary effects on other molecules, possibly more a result of water ionization than of direct hits. In the presence of oxygen, highly reactive compounds may be produced, such as H, H 3 0+ and H 2 O 2 . Radiation at the energy flux levels used for food (<2 MeV) does not induce radioactivity. Food irradiation applications are already technically and economically feasible and that food so treated is suitable for consumption. Food irradiation techniques can play an important role for an improved preservation, storage and distribution of food products. (author)

Energy and Macronutrient Intakes and Food Sources in Preschool Children: Thai NHES IV.

Science.gov (United States)

Satheannoppakao, Warapone; Kasemsup, Rachada; Nontarak, Jiraluck; Kessomboon, Pattapong; Putwatana, Panwadee; Taneepanichskul, Surasak; Sangthong, Rassamee; Chariyalertsak, Suwat; Aekplakorn, Wichai

2015-10-01

Examine intakes of energy and macronutrients, and identify their food sources, in Thai preschool children. Data from the Thai National Health Examination Survey (NHES) IV were used. Mothers/caregivers were interviewed regarding their children's 24-hour-dietary intake. Dietary data were analyzed for energy and macronutrients, and their food sources were investigated. Due to skewed data, Mann-Whitney U test was used to compare energy and macronutrient intake between sexes and age groups. Among 256 preschool children, more than 90% had protein intakes higher than the recommended level. Only 12.7 to 29.0% met the recommended intake for energy. Amounts of carbohydrate and fat consumed varied from below to above the Dietary Reference Intake (DRI) recommendation. Intakes of carbohydrate in boys and fat in girls were statistically different between age groups (p energy came from dairy products, grains and starchy products. The major carbohydrate contributors were grains and starchy products. Dairy products were the main source of protein. Important food sources of fat were dairy products for one- to three-year-old children and fat and oils for four- to five-year-old children. Thai preschool children have inappropriate intakes of energy and macronutrients. Dairy products and grains and/or starchy products were the main sources of energy, carbohydrate, and protein. Dietary fat sources varied by age group.

Assessing food appeal and desire to eat: the effects of portion size & energy density

OpenAIRE

Cornier Marc A; Burger Kyle S; Ingebrigtsen Jan; Johnson Susan L

2011-01-01

Abstract Background Visual presentation of food provides considerable information such as its potential for palatability and availability, both of which can impact eating behavior. Methods We investigated the subjective ratings for food appeal and desire to eat when exposed to food pictures in a fed sample (n = 129) using the computer paradigm ImageRate. Food appeal and desire to eat were analyzed for the effects of food group, portion size and energy density of the foods presented as well as...

Assessing food appeal and desire to eat: The effects of portion size & energy density

OpenAIRE

Burger, Kyle

2017-01-01

Background: Visual presentation of food provides considerable information such as its potential for palatability and availability, both of which can impact eating behavior. Methods: We investigated the subjective ratings for food appeal and desire to eat when exposed to food pictures in a fed sample (n=129) using the computer paradigm ImageRate. Food appeal and desire to eat were analyzed for the effects of food group, portion size and energy density of the foods presented as well as by parti...

Assessment of Greenhouse Gas Control Technology Options within the Energy, Water and Food Nexus

Science.gov (United States)

Al-Ansari, Tareq; Korre, Anna; Nie, Zhenggang; Shah, Nilay

2015-04-01

The utilisation of Energy, Water and Food (EWF) resources can be described as a nexus of complex linkages embodied in industrial and natural processes. Food production is one such example of a system that mobilises EWF resources to deliver a product which is highly influenced by the efficiency of the industrial processes contributing to it and the conditions of the surrounding natural environment. Aggregating the utilisation of EWF resources into interconnected sub-systems is necessary for the accurate representation of the system's dynamics in terms of its material flow and resource consumption. The methodology used in this study is an extension of previous work developed regarding nexus analysis (Al-Ansari et al. 2014a, Al-Ansari et al. 2014b). Life cycle assessment (LCA) is used to prepare detailed models of the sub-system components, determine the linkages between the different nexus constituents and evaluate impacts on the natural environment. The nexus system is comprised of water sub-systems represented by a reverse osmosis (RO) desalination process. Energy sub-systems for power generation include models for a combined cycle gas turbine (CCGT) and solar Photovoltaics (PV) energy generation, as well as an amine based CO2 capture process enabling the utilisation of CO2 for the artificial fertilization of crops. The agricultural sub-systems include the production and application of fertilizers and the raising of livestock. A biomass integrated gasification combined cycle (BIGCC) for power generation using waste manure from the livestock sub-system is also included. The objective of this study is to consider a conventional food system in Qatar and enhance its environmental performance by using a nexus approach to examine different scenarios and operating modes. For the Qatar case study, three scenarios and four modes of operation were developed as part of the analysis. The baseline scenario uses fossil fuel to power the entire EWF nexus system using CCGT, the

Technologies of Selective Energy Supply at Evaporation of Food Solutes

Directory of Open Access Journals (Sweden)

Burdo O.G.

2017-04-01

Full Text Available The aim of the research is to create innovative evaporating equipment that can produce concentrates with a high content of solids, with a low level of thermal effects on raw materials. The significance of the solution of technological problems of the key process of food technologies - concentration of liquid solutions (juices, extracts, etc. is shown. Problems and scientific contradictions are formulated and the hypothesis on using of electromagnetic energy sources for direct energy transfer to solution’s moisture has been offered. The prospects of such an energy effect are proved by the energy management methods. The schemes of fuel energy conversion for the conventional thermal concentration technology and the innovative plant based on the electromagnetic energy generators are presented. By means of the similarity theory the obtained model is transformed to the criterial one depicted kinetic of evaporation process at the electromagnetic field action. The dimensionless capacity of the plant is expressed by the dependence between the Energetic effect number and relative moisture content. The scheme of automated experimental system for study of the evaporation process in the microwave field is shown. The experimental results of juice evaporation are presented. It has been demonstrated that the technologies of selective energy supply represent an effective tool for improvement of juice concentration evaporative plants. The main result of the research is design of the evaporator that allows reaching juice concentrates with °brix 95 at the temperature as low as 35 °С, i.e. 2…3 times superior than traditional technologies.

Are You Sure? Confidence about the Satiating Capacity of a Food Affects Subsequent Food Intake.

Science.gov (United States)

Schiöth, Helgi B; Ferriday, Danielle; Davies, Sarah R; Benedict, Christian; Elmståhl, Helena; Brunstrom, Jeffrey M; Hogenkamp, Pleunie S

2015-06-24

Expectations about a food's satiating capacity predict self-selected portion size, food intake and food choice. However, two individuals might have a similar expectation, but one might be extremely confident while the other might be guessing. It is unclear whether confidence about an expectation affects adjustments in energy intake at a subsequent meal. In a randomized cross-over design, 24 subjects participated in three separate breakfast sessions, and were served a low-energy-dense preload (53 kcal/100 g), a high-energy-dense preload (94 kcal/100 g), or no preload. Subjects received ambiguous information about the preload's satiating capacity and rated how confident they were about their expected satiation before consuming the preload in its entirety. They were served an ad libitum test meal 30 min later. Confidence ratings were negatively associated with energy compensation after consuming the high-energy-dense preload (r = -0.61; p = 0.001). The same relationship was evident after consuming the low-energy-dense preload, but only after controlling for dietary restraint, hunger prior to, and liking of the test meal (p = 0.03). Our results suggest that confidence modifies short-term controls of food intake by affecting energy compensation. These results merit consideration because imprecise caloric compensation has been identified as a potential risk factor for a positive energy balance and weight gain.

An Entitlement Approach to Address the Water-Energy-Food Nexus in Rural India

Science.gov (United States)

Siegfried, T. U.; Fishman, R.; Modi, V.; Lall, U.

2008-12-01

Groundwater mining in India is one of the biggest water related present and future challenges of South Asia. In the agricultural sector, the negative impact from groundwater depletion is complex and affects farmers directly and indirectly in different ways according to their existing dependence on access to groundwater for irrigation. It stems from a) a reduction in buffer capacity of groundwater as a source of backup supply in critical times of drought, b) the deprivation of access to groundwater of those farmers that cannot raise the capital to continuously drill deeper so as to chase the declining groundwater table and c) the constant reduction of per pump well yield due to the declining water tables given more or less constant pumping energy supply. As a result, rural incomes have become less reliable and household as well as national level food security are increasingly compromised. It is feared that the current deterioration of the national food security situation in India might not easily be reversed due to the unsustainable nature of consumptive groundwater use over the past decades. Access to electricity and subsidized power so as to pump groundwater for irrigation have played a critical role in increasing food production thus linking the energy and agricultural sector. The current rural public finance mechanism is highly ineffective, however, and trapped in an inefficient equilibrium. The deficiencies are that low cost and low quality electricity for agriculture likely translate into wasteful groundwater as well as inefficient energy use and thus lead to resource depletion and contribute to an erosion of the rural electricity distribution system. It is estimated that the current commercial losses to the State Electricity Boards (SEBs) amount to about 23 percent of the gross fiscal deficit of the states. The original intent of the rural subsidy program is thus lost and the current system in urgent need of repair. The uncertain future development of energy

Seasonal variation in food pattern but not in energy and nutrient intakes of rural Beninese school-aged children

NARCIS (Netherlands)

Mitchikpe, C.E.S.; Dossa, R.A.M.; Ategbo, E.A.D.; Raaij, van J.M.A.; Kok, F.J.

2009-01-01

Background: Inadequate energy and nutrient intakes are a major nutritional problem in developing countries. A recent study in Beninese school-aged children in different seasons revealed a high prevalence of stunting and poor iron status that might be related to the food pattern. Objective: To

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.

Deglobalization and Its Discontents in Interconnected Regional Food, Energy, and Water Systems

Science.gov (United States)

Bielicki, J. M.; Irwin, E.; Bakshi, B.; Cai, Y.; Jackson-Smith, D.; Martin, J.; Randall, A.; Sheldon, I.; Wilson, R. S.; Fiksel, J.

2017-12-01

Increased trade has generated substantial wealth in the United States over the past 50 years, but these gains have also been accompanied by losses in manufacturing jobs, growing inequality, environmental impacts abroad, and growing support to limit U.S. integration with global markets. A policy shift towards deglobalization would alter global flows of resources and goods and impact food, energy, and water (FEW) resources and the well-being of U.S. FEW producers and consumers. This project examines the potential effects of deglobalization on the sustainability of regional FEW systems and well-being of FEW producers and consumers in the United States under various physical and policy situations. We develop a Dynamic Regional Food, Energy, and Water Systems (DR-FEWS) modeling framework that considers how uncertain changes in environmental, economic, or policy conditions at a national or global scale may influence how farmers produce food and energy, and the implications for regional land, energy, and water resources, food and energy markets, and water quality. We apply DR-FEWS to five states in the Great Lakes region (GLR) of the United States (IL, IN, MI, OH, and WI) and account for local heterogeneities using individual farmer behavioral and spatially explicit land data from the Maumee River basin. DR-FEWS is applied to a set of baseline and alternative deglobalization scenarios to evaluate the influence of various environmental, economic, and policy conditions and uncertainties on the sustainability of the GLR. We will also engage local and regional stakeholders to improve the models, develop deglobalization scenarios, and advance sustainability metrics by comparing different valued-based and physical-based sustainability criteria. In so doing, this research will generate important innovations in how scientific knowledge is created, disseminated, and applied to the management of regional FEWS in the United States with specific application to the GLR.

The effect of energy and traffic light labelling on parent and child fast food selection: a randomised controlled trial.

Science.gov (United States)

Dodds, Pennie; Wolfenden, Luke; Chapman, Kathy; Wellard, Lyndal; Hughes, Clare; Wiggers, John

2014-02-01

Labelling of food from fast food restaurants at point-of-purchase has been suggested as one strategy to reduce population energy consumption and contribute to reductions in obesity prevalence. The aim of this study was to examine the effects of energy and single traffic light labelling systems on the energy content of child and adult intended food purchases. The study employed a randomised controlled trial design. English speaking parents of children aged between three and 12 years were recruited from an existing research cohort. Participants were mailed one of three hypothetical fast food menus. Menus differed in their labelling technique – either energy labels, single traffic light labels, or a no-label control. Participants then completed a telephone survey which assessed intended food purchases for both adult and child. The primary trial outcome was total energy of intended food purchase. A total of 329 participants completed the follow-up telephone interview. Eighty-two percent of the energy labelling group and 96% of the single traffic light labelling group reported noticing labelling information on their menu. There were no significant differences in total energy of intended purchases of parents, or intended purchases made by parents for children, between the menu labelling groups, or between menu labelling groups by socio-demographic subgroups. This study provided no evidence to suggest that energy labelling or single traffic light labelling alone were effective in reducing the energy of fast food items selected from hypothetical fast food menus for purchase. Additional complementary public health initiatives promoting the consumption of healthier foods identified by labelling, and which target other key drivers of menu item selection in this setting may be required.

Interactions between water, energy, food and environment: evolving perspectives and policy issues

NARCIS (Netherlands)

Hellegers, P.J.G.J.; Zilberman, D.; Steduto, P.; Mc. Cornick, P.

2008-01-01

Major changes are occurring with far reaching implications for the existing equilibria or disequilibria in the water-energy-food-environment interface. The increased demand of energy worldwide will reflect directly and indirectly on water-dependent systems. Direct implications will come from higher

Indonesian CPO availability analysis to support food and energy security: a system dynamic approach

Science.gov (United States)

Rahman, T.; Arkeman, Y.; Setyaningsih, D.; Saparita, R.

2017-05-01

The development of biofuels could be a solution to overcome the energy problem. One of biofuel that has the potential to be developed, namely palm oil biodiesel that is also the raw material for food. As a provider of CPO raw materials, the production of palm biodiesel could trigger competitions, from biofuels demand growth and utilization of agricultural resources. Thus, it needs to be analyzed to determine the adequency of CPO supply to fulfill the need of food and policy recomendation which sets the development of palm oil biodiesel can be synergies with food need especially for the supply of raw material CPO. To obtain the optimal policy in the synergy between the raw material of CPO for food and energy is a need to establish some policy scenarios that allow to be applied and then chosen the best policy alternative of all scenarios. The purpose of this research were to : 1) analysis the availability of CPO to meet the needs of food and energy, 2) provide policy recommendation with regard biodiesel development of food security. The model made used system dynamic method. Several scenarios that used in the model are: 1) existing condition, 2) The scenario increase biodiesel production capacity and increase land productivity, 3) reduction scenario CPO export by 30%, 4) scenario use othe raw material for biodiesel by 20%. The simulation results showed the availability of CPO raw materials would answer all needs of both food and biodiesel when there was an increase in productivity, diversification of raw materials, and also a reduction in palm oil exports. It was needed an integrated policy from upstream to downstream along with the consistency of implementation. Policy suggestions that could be considered were increased productivity through agricultural intensification, enforcement disincentive policies of CPO to exports, and development of non-CPO biodiesel raw materials and development of renewable energy.

Synergies of solar energy across a land-food-energy-water nexus

Science.gov (United States)

Hoffacker, M. K.; Hernandez, R. R.; Allen, M. F.

2017-12-01

Land-cover change from energy development, including solar energy, presents trade-offs for the production of food and the conservation of natural ecosystems. Solar energy plays a critical role in contributing to the alternative energy mix to mitigate climate change and meet policy milestones; however, the extent that solar energy development can mitigate land scarcity, water shortages, and conservation is understudied. Here, we test whether projected electricity needs for the state of California (CA, United States [US]) can be met within land-cover types that can also generate environmental, social and fiscal co-benefits (techno-ecological synergies) including: the built environment, salt-affected land, contaminated land, and water reservoirs (as floatovoltaics). Additionally, we analyze general spatial trends and patterns related to clustering and proximity of techno-ecological opportunities and land-cover types (e.g. contamination sites and cities). In total, the Central Valley, a globally significant agricultural region, encompasses 15% of CA, 8,415 km2 of which was identified as potentially synergistic land for solar energy. These areas comprise a capacity-based energy potential of 17,348 TWh y-1 for photovoltaic (PV) and 1,655 TWh y-1 for concentrating solar power (CSP). Accounting for technology efficiencies, this exceeds California's 2025 projected electricity demands up to 13 and 2 times for PV and CSP, respectively. Further, 60% of contaminated lands are clustered within and up to 10 km of the 10 most populated cities in the Central Valley, where energy is consumed. Our study underscores the potential of strategic renewable energy siting to mitigate environmental trade-offs typically coupled with energy development sprawl in landscapes characterized by complex nexus issues.

High food prices and the global financial crisis have reduced access to nutritious food and worsened nutritional status and health.

Science.gov (United States)

Brinkman, Henk-Jan; de Pee, Saskia; Sanogo, Issa; Subran, Ludovic; Bloem, Martin W

2010-01-01

A global economic and financial crisis is engulfing the developing world, coming on top of high food and fuel prices. This paper assesses the impact of the crises on food consumption, nutrition, and health. Several methods were applied, including risk analysis using the cost of the food basket, assessment surveys, simulations, regression analysis using a food consumption score (FCS), reflecting diet frequency and diversity, and a review of the impact of such dietary changes on nutritional status and health. The cost of the food basket increased in several countries, forcing households to reduce quality and quantity of food consumed. The FCS, which is a measure of diet diversity, is negatively correlated with food prices. Simulations show that energy consumption declined during 2006-2010 in nearly all developing regions, resulting potentially in an additional 457 million people (of 4.5 billion) at risk of being hungry and many more unable to afford the dietary quality required to perform, develop, and grow well. As a result of the crises, large numbers of vulnerable households have reduced the quality and quantity of foods they consume and are at risk of increased malnutrition. Population groups most affected are those with the highest requirements, including young children, pregnant and lactating women, and the chronically ill (particularly people with HIV/AIDS and tuberculosis). Because undernutrition during the first 2 y of life has life-long consequences, even short-term price rises will have long-term effects. Thus, measures to mitigate the impact of the crises are urgently required.

The use of atomic energy for the irradiation of foods

International Nuclear Information System (INIS)

Wills, P.A.

1982-01-01

Radiation processing is a highly versatile preservation technique for the food industry. It is a cold treatment which can inhibit sprouting, eliminate insects and food pathogens, extend shelf life, decontaminate raw materials, and pasteurise or sterilise food and packaging materials. Recent developments, such as an International Standard for Irradiated Foods and a Code of Practice for the Operation of Radiation Facilities for the Treatment of Foods, are expected to stimulate and facilitate trade in radiation processed foods. These developments and prospects for commercialisation of this new technology in Australia are discussed

Adjusting energy expenditures to energy supply: food availability regulates torpor use and organ size in the Chilean mouse-opossum Thylamys elegans.

Science.gov (United States)

Bozinovic, Francisco; Muñoz, José L P; Naya, Daniel E; Cruz-Neto, Ariovaldo P

2007-05-01

We studied how food abundance and consumption regulates torpor use and internal organ size in the Chilean mouse-opossum Thylamys elegans (Dielphidae), a small nocturnal marsupial, endemic in southern South America. We predicted that exposure to food rations at or above the minimum energy levels necessary for maintenance would not lead to any signs of torpor, while reducing food supply to energy levels below maintenance would lead to marked increases in frequency, duration and depth of torpor bouts. We also analyzed the relationship between food availability and internal organ mass. We predicted a positive relationship between food availability and internal organ size once the effect of body size is removed. Animals were randomly assigned to one of two groups and fed either 70, 100 or 130% of their daily energy requirement (DER). We found a positive and significant correlation between %DER and body temperature, and also between %DER and minimum body temperature. In contrast, for torpor frequency, duration and depth, we found a significant negative correlation with %DER. Finally, we found a significant positive correlation between the %DER and small intestine and ceacum dry mass. We demonstrate that when food availability is limited, T. elegans has the capacity to reduce their maintenance cost by two different mechanisms, that is, increasing the use of torpor and reducing organ mass.

Incorporation of air into a snack food reduces energy intake

OpenAIRE

Osterholt, Kathrin M.; Roe, Liane S.; Rolls, Barbara J.

2006-01-01

This study investigated how the air content of a familiar snack food affected energy intake and whether varying the method of serving the snack modified intake. We tested two versions of an extruded snack (cheese puffs) that were equal in energy density (5.7 kcal/g), but differed in energy per volume (less-aerated snack: 1.00 kcal/ml; more- aerated snack: 0.45 kcal/ml). In a within-subjects design, 16 women and 12 men consumed the snacks ad libitum in the laboratory during four afternoon sess...

Ag Can zeroes in on energy waste in food. [Agriculture Canada

Energy Technology Data Exchange (ETDEWEB)

Huebener, A.

1979-12-01

Agriculture Canada has increased its funding for energy conservation research from $25,000 to $500,000. Energy audits of food processing, distribution, and retailing (PDR) will determine how energy is used. The funding increase represents a shift in Canada's energy research policy and indicates that the PDR sector is now recognized as the major energy consumer in contrast to the production sector, which uses only 18% of agricultural energy. The research will focus on practical technology and will consider the economic, tax, and regulatory factors. PDR research programs include the use of renewable energy sources, waste heat recovery, greenhouse insulation, and hydroponics. (DCK)

Understanding and managing the food-energy-water nexus - opportunities for water resources research

Science.gov (United States)

Cai, Ximing; Wallington, Kevin; Shafiee-Jood, Majid; Marston, Landon

2018-01-01

Studies on the food, energy, and water (FEW) nexus lay a shared foundation for researchers, policy makers, practitioners, and stakeholders to understand and manage linked production, utilization, and security of FEW systems. The FEW nexus paradigm provides the water community specific channels to move forward in interdisciplinary research where integrated water resources management (IWRM) has fallen short. Here, we help water researchers identify, articulate, utilize, and extend our disciplinary strengths within the broader FEW communities, while informing scientists in the food and energy domains about our unique skillset. This paper explores the relevance of existing and ongoing scholarship within the water community, as well as current research needs, for understanding FEW processes and systems and implementing FEW solutions through innovations in technologies, infrastructures, and policies. Following the historical efforts in IWRM, hydrologists, water resources engineers, economists, and policy analysts are provided opportunities for interdisciplinary studies among themselves and in collaboration with energy and food communities, united by a common path to achieve sustainability development goals.

High pressure and foods -fruit/vegetable juices

Czech Academy of Sciences Publication Activity Database

Houška, M.; Strohalm, J.; Kocurová, K.; Totušek, J.; Lefnerová, D.; Tříska, Jan; Vrchotová, Naděžda; Fiedlerová, V.; Holasová, M.; Gabrovská, D.; Paulíčková, I.

2006-01-01

Roč. 77, č. 3 (2006), s. 386-398 ISSN 0260-8774 R&D Projects: GA MZe(CZ) QF3287 Institutional research plan: CEZ:AV0Z60870520 Keywords : high-pressure pasteurisation * Foods * Broccoli juice Subject RIV: GM - Food Processing Impact factor: 1.696, year: 2006

Applications of High and Ultra High Pressure Homogenization for Food Safety

OpenAIRE

Patrignani, Francesca; Lanciotti, Rosalba

2016-01-01

Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time (LTLT) and high temperature short time (HTST) treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been proposed during the last decades, including high hydrostatic pressure (HHP), pulsed ele...

Agriculture and Food Processes Branch program summary document

Energy Technology Data Exchange (ETDEWEB)

None

1980-06-01

The work of the Agriculture and Food Processes Branch within the US DOE's Office of Industrial Programs is discussed and reviewed. The Branch is responsible for assisting the food and agricultural sectors of the economy in increasing their energy efficiency by cost sharing with industry the development and demonstration of technologies industry by itself would not develop because of a greater than normal risk factor, but have significant energy conservation benefits. This task is made more difficult by the diversity of agriculture and the food industry. The focus of the program is now on the development and demonstration of energy conservation technology in high energy use industry sectors and agricultural functions (e.g., sugar processing, meat processing, irrigation, and crop drying, high energy use functions common to many sectors of the food industry (e.g., refrigeration, drying, and evaporation), and innovative concepts (e.g., energy integrated farm systems. Specific projects within the program are summarized. (LCL)

Sweden's primary production and supplies of food - Possible consequences of a lack of fossil energy; Sveriges primaerproduktion och foersoerjning av livsmedel - Moejliga konsekvenser vid en brist paa fossil energi

Energy Technology Data Exchange (ETDEWEB)

Baky, Andras; Widerberg, Anna; Landquist, Birgit; Norberg, Ida; Berlin, Johanna; Engstroem, Jonas; Svanaeng, Karin; Lorentzon, Katarina; Cronholm, Lars-Aake; Pettersson, Ola

2013-07-01

This report provides an insight into what may be the consequences for Sweden's food supply if the ability to import sufficient quantities of fossil energy decreases. The situation described is an imaginary situation that arose quickly and unexpectedly by political unrest or natural disaster. There has thus been no preparation for the situation. The length of the crisis is set to a period of 3-5 years. During that time, there is assumed no technological development or other structural change, that will change conditions compared to the current situation. If the crisis becomes more prolonged it will however gradually force major changes. Today's food supply in Sweden and much of the world depends on a constant supply of fossil energy. In the production of food is used, for example, large amounts of diesel, heating oil and mineral fertilizers. This applies to primary production of vegetables and animal breeding but also to a high degree of for user-industries , which ensures that the raw materials become finished food products for consumers. Between the different stages there are transport's in many directions that depend on fossil energy. Three different scenarios are termed low deprivation, lack of resources and high deprivation. They represent different failure scenarios where the availability of fossil energy is assumed to decrease. The three levels are tentatively set as a decrease of 25%, 50% and 75% compared with current levels. These percentages are set as initial discussion-levels from which calculations have been made of how the different stages of production will be affected.

Does modifying the household food budget predict changes in the healthfulness of purchasing choices among low- and high-income women?

Science.gov (United States)

Inglis, Victoria; Ball, Kylie; Crawford, David

2009-04-01

Food cost has a strong influence on food purchases and given that persons of low income often have more limited budgets, healthier foods may be overlooked in favour of more energy-dense lower-cost options. The aim of this study was to investigate whether modifications to the available household food budget led to changes in the healthfulness of food purchasing choices among women of low and high income. A quasi-experimental design was used which included a sample of 74 women (37 low-income women and 37 high-income women) who were selected on the basis of their household income and sent an itemised shopping list in order to calculate their typical weekly household shopping expenditure. The women were also asked to indicate those foods they would add to their list if they were given an additional 25% of their budget to spend on food and those foods they would remove if they were restricted by 25% of their budget. When asked what foods they would add with a larger household food budget, low-income women chose more foods from the 'healthier' categories whereas high-income women chose more foods from the less 'healthier' categories. However, making the budgets of low- and high-income women more 'equivalent' did not eradicate income differences in overall healthfulness of food purchasing choices. This study highlights the importance of cost when making food purchasing choices among low- and high-income groups. Public health strategies aimed at reducing income inequalities in diet might focus on promoting healthy diets that are low cost.

Experimental study of high density foods for the Space Operations Center

Science.gov (United States)

Ahmed, S. M.

1981-01-01

The experimental study of high density foods for the Space Operations Center is described. A sensory evaluation of the high density foods was conducted first to test the acceptability of the products. A shelf-life study of the high density foods was also conducted for three different time lengths at three different temperatures. The nutritional analysis of the high density foods is at present incomplete.

Development of a Novel Food Waste Collection Kiosk and Waste-to-Energy Business Model

Directory of Open Access Journals (Sweden)

Matthew Franchetti

2016-08-01

Full Text Available The U.S. generates more than 37 million metric tons of food waste each year, and over 95% of it is disposed of at U.S. landfills. This paper describes the development of a novel food waste collection kiosk and business model called “Greenbox” that will collect and store food waste from households and restaurants with incentives for user participation to spur food waste-to-energy production in a local community. Greenbox offers a low-cost collection point to divert food waste from landfills, reduce greenhouse gases from decomposition, and aid in generating cleaner energy. A functional prototype was successfully developed by a team of engineering students and a business model was created as part of a senior design capstone course. Each Greenbox unit has the potential to reduce 275 metric tons of food waste per year, remove 1320 kg of greenhouse gases, and create 470,000 liters of methane gas while providing a payback period of 4.2 years and a rate of return of 14.9%.

Nuclear techniques in food and agriculture. 1980-1994. International Atomic Energy Agency publications

International Nuclear Information System (INIS)

1995-04-01

The catalogue lists all publications of the International Atomic Energy Agency dealing with Food And Agriculture during the period 1980-1994. The major subjects covered include: food irradiation, insect and pest control, mutation plant breeding, plant biotechnology, soil fertility and irrigation, agrochemicals animal production and health

Intake of energy and nutrients; harmonization of Food Composition Databases.

Science.gov (United States)

Martinez-Victoria, Emilio; Martinez de Victoria, Ignacio; Martinez-Burgos, M Alba

2015-02-26

Food composition databases (FCDBs) provide detailed information about the nutritional composition of foods. The conversion of food consumption into nutrient intake need a Food composition database (FCDB) which lists the mean nutritional values for a given food portion. The limitations of FCDBs are sometimes little known by the users. Multicentre studies have raised several methodology challenges which allow to standardize nutritional assessments in different populations and geographical areas for food composition and nutrient intake. Differences between FCDBs include those attributed to technical matters, such as description of foods, calculation of energy and definition of nutrients, analytical methods, and principles for recipe calculation. Such differences need to be identified and eliminated before comparing data from different studies, especially when dietary data is related to a health outcome. There are ongoing efforts since 1984 to standardize FCDBs over the world (INFOODS, EPIC, EuroFIR, etc.). Food composition data can be gathered from different sources like private company analysis, universities, government laboratories and food industry. They can also be borrowed from scientific literature or even from the food labelling. There are different proposals to evaluate the quality of food composition data. For the development of a FCDB it is fundamental document in the most detailed way, each of the data values of the different components and nutrients of a food. The objective of AECOSAN (Agencia Española de Consumo Seguridad Alimentaria y Nutrición) and BEDCA (Base de Datos Española de Composición de Alimentos) association was the development and support of a reference FCDB in Spain according to the standards to be defined in Europe. BEDCA is currently the only FCDB developed in Spain with compiled and documented data following EuroFIR standards. Copyright AULA MEDICA EDICIONES 2015. Published by AULA MEDICA. All rights reserved.

Fast-food and full-service restaurant consumption and daily energy and nutrient intakes in US adults.

Science.gov (United States)

An, R

2016-01-01

Calorie intake and diet quality are influenced by the source of food and the place of consumption. This study examines the impacts of fast-food and full-service restaurant consumption on daily energy and nutrient intakes in US adults. Nationally representative data of 18,098 adults 18 years of age and above from the National Health and Nutrition Examination Survey 2003-2010 waves were analyzed. Outcomes included daily intake of total calories and 24 nutrients of public health concern. The key predictors were any food/beverage consumption in a day from fast-food or full-service restaurant, differentiated by consumption at home versus away from home. First-difference estimator addressed confounding bias from time-invariant unobservables such as personal food/beverage preferences by using within-individual variations in diet and restaurant consumption status between two nonconsecutive 24-h dietary recalls. Fast-food and full-service restaurant consumption, respectively, were associated with a net increase in daily total energy intake of 190.29 and 186.74 kcal, total fat of 10.61 and 9.58 g, saturated fat of 3.49 and 2.46 g, cholesterol of 10.34 and 57.90 mg, and sodium of 297.47 and 411.92 mg. The impact of fast-food and full-service restaurant consumption on energy and nutrient intakes differed by sex, race/ethnicity, education, income and weight status. Increased total energy, total fat, saturated fat, cholesterol and sodium intake were substantially larger when full-service restaurant food was consumed away from home than at home. A holistic policy intervention is warranted to target the American's overall dining-out behavior rather than fast-food consumption alone.

Water-food-energy nexus with changing agricultural scenarios in India during recent decades

Science.gov (United States)

Barik, Beas; Ghosh, Subimal; Saheer Sahana, A.; Pathak, Amey; Sekhar, Muddu

2017-06-01

Meeting the growing water and food demands in a densely populated country like India is a major challenge. It requires an extensive investigation into the changing patterns of the checks and balances behind the maintenance of food security at the expense of depleting groundwater, along with high energy consumption. Here we present a comprehensive set of analyses which assess the present status of the water-food-energy nexus in India, along with its changing pattern, in the last few decades. We find that with the growth of population and consequent increase in the food demands, the food production has also increased, and this has been made possible with the intensification of irrigation. However, during the recent decade (after 1996), the increase in food production has not been sufficient to meet its growing demands, precipitating a decline in the per-capita food availability. We also find a statistically significant declining trend of groundwater storage in India during the last decade, as derived from the Gravity Recovery and Climate Experiment (GRACE) satellite datasets. Regional studies reveal contrasting trends between northern and western-central India. North-western India and the middle Ganga basin show a decrease in the groundwater storage as opposed to an increasing storage over western-central India. Comparison with well data reveals that the highest consistency of GRACE-derived storage data with available well measurements is in the middle Ganga basin. After analysing the data for the last 2 decades, we further showcase that, after a drought, the groundwater storage drops but is unable to recover to its original condition even after good monsoon years. The groundwater storage reveals a very strong negative correlation with the electricity consumption for agricultural usage, which may also be considered as a proxy for groundwater pumped for irrigation in a region. The electricity usage for agricultural purposes has an increasing trend and, interestingly

Direct effects of food cues seen during TV viewing on energy intake in young women

NARCIS (Netherlands)

Nee, R.L. van; Larsen, J.K.; Fisher, J.O.

2016-01-01

Few studies have examined direct effects of food cues presented within television (TV) programs on eating behavior in adults. This research experimentally determined whether exposure to food cues in TV programs affects energy intake during TV viewing among young women, independently from food cues

Shining India?: Assessing and addressing the risks from an unsustainable trajectory of climate, water, food, energy and income inequity

Science.gov (United States)

Lall, U.

2012-12-01

Climate and demographics are primary drivers of regional resource sustainability. In today's global economy, increasing trade has provided a mechanism to alleviate regional stresses. However, increasing regional income promotes consumption, aggravating regional and global resource pressures. South Asia, has the highest population density at a sub-continent scale. Given its monsoonal climate, and high intensity of agriculture it faces perhaps the most severe population weighted water stress in the world. Rapidly declining groundwater tables and the associated high energy use for pumping for irrigated agriculture translate into unsustainable energy imports and expenditure that contributed to the two largest blackouts in global history in summer 2012. Access to water has been progressively declining for both rural and urban populations for the last 3 decades. The increasing energy imports and poor grid reliability translate into limits to the growth of manufacturing and exports of goods and services. The growing income inequity within the population and across national borders, and the impacts of floods and droughts on access to water, food and energy collectively suggest a very high risk for social unrest and a conflict flashpoint. I present a scenario analysis that establishes this case for the emergence of internal and external strife in the region as an outcome of the current resource and natural disaster management policies in the region. Prospects for strategic policy changes for water and energy management and the design of a food procurement and distribution system that could lead to a better future are discussed.

High-fructose corn syrup, energy intake, and appetite regulation.

Science.gov (United States)

Melanson, Kathleen J; Angelopoulos, Theodore J; Nguyen, Von; Zukley, Linda; Lowndes, Joshua; Rippe, James M

2008-12-01

High-fructose corn syrup (HFCS) has been implicated in excess weight gain through mechanisms seen in some acute feeding studies and by virtue of its abundance in the food supply during years of increasing obesity. Compared with pure glucose, fructose is thought to be associated with insufficient secretion of insulin and leptin and suppression of ghrelin. However, when HFCS is compared with sucrose, the more commonly consumed sweetener, such differences are not apparent, and appetite and energy intake do not differ in the short-term. Longer-term studies on connections between HFCS, potential mechanisms, and body weight have not been conducted. The main objective of this review was to examine collective data on associations between consumption of HFCS and energy balance, with particular focus on energy intake and its regulation.

DETERMINAN INTENSITAS KERAWANAN PANGAN SERTA HUBUNGANNYA DENGAN FOOD COPING STRATEGIES DAN TINGKAT KECUKUPAN ENERGI DI KECAMATAN RAWAN DAN TAHAN PANGAN

Directory of Open Access Journals (Sweden)

Ikeu Tanziha

2012-03-01

Full Text Available 800x600 Normal 0 false false false IN X-NONE X-NONE MicrosoftInternetExplorer4 The objective of the study was to analyze the correlation among intensity of food insecurity and food coping strategy with energy intake and child nutritional status. The study design was a crosectional study.  Research was conducted in Pandeglang Distric, in April - May – July 2009. A purposive sampling were applied to select 220 households. The data collected include socio economi, food coping strategy, intensity of food insequrity and, food intake. The Rank Sperman and Pearsons test were applied to analyse correlation between variable socio economic, food insecurity intensity, food coping strategy and energy intake. Logistic regression was used to analyze determinant of food insecurity intensity. Multiple regression was used to analyse determinant of energy intake. The results showed that there were significant correlatin between intensity of food insequrity with household expenditure, and food coping startegy. Determinan of food insecurity intensity were household expenditure per capita (OR=0.033 and type of food insecurity program (OR=6.664. determinan of energy intake were food insecurity intensity, household expenditure percapita and household size.

Sustainability, energy policy, climatic change, world food supply. Political and legal challenges of the 21th century

International Nuclear Information System (INIS)

Haertel, Ines

2014-01-01

The book on sustainability, energy policy, climatic change, world food supply as political challenges in the 21th century includes contributions on the following topics: sustainability and environment, energy and climatic change, agriculture and world food supply.

Visual attention to food cues in obesity: an eye-tracking study.

Science.gov (United States)

Doolan, Katy J; Breslin, Gavin; Hanna, Donncha; Murphy, Kate; Gallagher, Alison M

2014-12-01

Based on the theory of incentive sensitization, the aim of this study was to investigate differences in attentional processing of food-related visual cues between normal-weight and overweight/obese males and females. Twenty-six normal-weight (14M, 12F) and 26 overweight/obese (14M, 12F) adults completed a visual probe task and an eye-tracking paradigm. Reaction times and eye movements to food and control images were collected during both a fasted and fed condition in a counterbalanced design. Participants had greater visual attention towards high-energy-density food images compared to low-energy-density food images regardless of hunger condition. This was most pronounced in overweight/obese males who had significantly greater maintained attention towards high-energy-density food images when compared with their normal-weight counterparts however no between weight group differences were observed for female participants. High-energy-density food images appear to capture visual attention more readily than low-energy-density food images. Results also suggest the possibility of an altered visual food cue-associated reward system in overweight/obese males. Attentional processing of food cues may play a role in eating behaviors thus should be taken into consideration as part of an integrated approach to curbing obesity. © 2014 The Obesity Society.

Changes in Water-Food-Energy Nexus in India and its consistency with changes in Monsoon

Science.gov (United States)

Barik, B.; Ghosh, S.; Pathak, A.

2017-12-01

Meeting the growing demand for food, water, and energy for a densely populated country like India is a major challenge. Green Revolution helped to maintain the food security, with Government policies such as distribution of electricity at a subsidised rate, resulting in an unregulated withdrawal of groundwater. Thus, the depleting groundwater went unnoticed as the high agricultural productivity overshadowed it. Here we present a comprehensive analysis which assess the present status of the water-food-energy nexus in India. We find that with the growth of population and consequent increase in the food demands, the food production has also increased, and this has been made possible with the intensification of irrigation. However, during the recent decade (after 1996), the increase in food production has not been sufficient to meet its growing demands, precipitating a decline in the per-capita food availability. Also, there has been a decline in the groundwater storage in India during the last decade, as derived from the Gravity Recovery and Climate Experiment (GRACE) data. Regional studies reveal contrasting trends, where North-western India and the middle Ganga basin show a decrease in the groundwater storage as opposed to an increasing storage over western-central India. We also find that, after a drought, the groundwater storage drops but is unable to recover to its original condition even after good monsoon years. The groundwater storage reveals a very strong negative correlation with the electricity consumption for agricultural usage, which may also be considered as a proxy for groundwater pumped for irrigation in a region. The electricity usage for agricultural purposes has an increasing trend and, interestingly, it does not have any correlation with the monsoon rainfall. This reveals an important finding that the irrigation has been intensified irrespective of rainfall. This also resulted in a decreasing correlation between the food production and monsoon

How to meet the increasing demands of water, food and energy in the future?

Science.gov (United States)

Shi, Haiyun; Chen, Ji; Sivakumar, Bellie; Peart, Mervyn

2017-04-01

Regarded as a driving force in water, food and energy demands, the world's population has been increasing rapidly since the beginning of the 20th century. According to the medium-growth projection scenario of the United Nations, the world's population will reach 9.5 billion by 2050. In response to the continuously growing population during this century, water, food and energy demands have also been increasing rapidly, and social problems (e.g., water, food, and energy shortages) will be most likely to occur, especially if no proper management strategies are adopted. Then, how to meet the increasing demands of water, food and energy in the future? This study focuses on the sustainable developments of population, water, food, energy and dams, and the significances of this study can be concluded as follows: First, we reveal the close association between dams and social development through analysing the related data for the period 1960-2010, and argue that construction of additional large dams will have to be considered as one of the best available options to meet the increasing water, food and energy demands in the future. We conduct the projections of global water, food and energy consumptions and dam development for the period 2010-2050, and the results show that, compared to 2010, the total water, food and energy consumptions in 2050 will increase by 20%, 34% and 37%, respectively. Moreover, it is projected that additional 4,340 dams will be constructed by 2050 all over the world. Second, we analyse the current situation of global water scarcity based on the related data representing water resources availability (per capita available water resources), dam development (the number of dams), and the level of economic development (per capita gross domestic product). At the global scale, water scarcity exists in more than 70% of the countries around the world, including 43 countries suffering from economic water scarcity and 129 countries suffering from physical water

Food sources of total energy and overconsumed nutrients of public health concern among US adolescents: National Health and Nutrition Examination Survey 2011-2014

Science.gov (United States)

There is high intake of energy and overconsumed nutrients of public health concern in adolescents' diet. Overconsumed nutrients are sodium, saturated fatty acids (SFA), and added sugars. Our objective was to identify the most commonly consumed foods by adolescents as percentage of total energy, tota...

Participant characteristics associated with errors in self-reported energy intake from the Women's Health Initiative food-frequency questionnaire.

Science.gov (United States)

Horner, Neilann K; Patterson, Ruth E; Neuhouser, Marian L; Lampe, Johanna W; Beresford, Shirley A; Prentice, Ross L

2002-10-01

Errors in self-reported dietary intake threaten inferences from studies relying on instruments such as food-frequency questionnaires (FFQs), food records, and food recalls. The objective was to quantify the magnitude, direction, and predictors of errors associated with energy intakes estimated from the Women's Health Initiative FFQ. Postmenopausal women (n = 102) provided data on sociodemographic and psychosocial characteristics that relate to errors in self-reported energy intake. Energy intake was objectively estimated as total energy expenditure, physical activity expenditure, and the thermic effect of food (10% addition to other components of total energy expenditure). Participants underreported energy intake on the FFQ by 20.8%; this error trended upward with younger age (P = 0.07) and social desirability (P = 0.09) but was not associated with body mass index (P = 0.95). The correlation coefficient between reported energy intake and total energy expenditure was 0.24; correlations were higher among women with less education, higher body mass index, and greater fat-free mass, social desirability, and dissatisfaction with perceived body size (all P diet and disease association studies.

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

DEFF Research Database (Denmark)

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

2009-01-01

Under-reporting of energy intake (EI) is a well-known problem when measuring dietary intake in free-living populations. The present study aimed at quantifying misreporting by comparing EI estimated from the Danish pre-coded food diary against energy expenditure (EE) measured with a validated...... position-and-motion instrument (ActiReg®). Further, the influence of recording length on EI:BMR, percentage consumers, the number of meal occasions and recorded food items per meal was examined. A total of 138 Danish volunteers aged 20–59 years wore the ActiReg® and recorded their food intake for 7...... for EI and EE were − 6·29 and 3·09 MJ/d. Of the participants, 73 % were classified as acceptable reporters, 26 % as under-reporters and 1 % as over-reporters. EI:BMR was significantly lower on 1–3 consecutive recording days compared with 4–7 recording days (P food...

High Habitual Physical Activity Improves Acute Energy Compensation in Nonobese Adults.

Science.gov (United States)

Beaulieu, Kristine; Hopkins, Mark; Long, Cecilia; Blundell, John; Finlayson, Graham

2017-11-01

Evidence suggests that homeostatic satiety signaling is enhanced with higher levels of physical activity (PA), with active individuals demonstrating an improved ability to compensate for previous energy intake (EI). However, prior studies lacked objective assessment of both PA level and EI. This study examined the effect of objectively measured PA level on homeostatic (energy compensation) and hedonic (liking and wanting) responses to high-energy (HEP), low-energy (LEP), and control preloads. Thirty-four nonobese individuals were grouped by tertiles of accelerometry-measured habitual moderate-to-vigorous PA (low, LoMVPA; moderate, ModMVPA; high, HiMVPA), similar in age, sex, and body mass index. After a preliminary assessment, EI (fixed-energy breakfast and ad libitum lunch, dinner, and evening snack box meals) was determined for three probe meal days in which preloads varying in energy content (HEP, 699 kcal; LEP, 258 kcal; control, 0 kcal) were consumed before the lunch meal. Liking and wanting were assessed before and after preload consumption (Leeds Food Preference Questionnaire), and appetite ratings were taken throughout the day. Relative to control, EI at lunch was reduced to a greater extent after consumption of HEP compared with LEP in ModMVPA (P reflecting more accurate energy compensation in HiMVPA and ModMVPA. There were no effects on cumulative EI after preload consumption of (lunch, dinner, and snack box combined). HEP led to a greater suppression of hunger, liking, and wanting compared with LEP in all MVPA tertiles. Nonobese individuals with lower levels of measured PA were insensitive to the nutritional manipulation of the preloads, suggesting a weaker satiety response to food. This study provides objective evidence that higher habitual PA improves acute homeostatic appetite control.

Effect of BMI and binge eating on food reward and energy intake: further evidence for a binge eating subtype of obesity.

Science.gov (United States)

Dalton, Michelle; Blundell, John; Finlayson, Graham

2013-01-01

The psychological characteristics of binge eating have been proposed as a phenotype to further understanding of overconsumption and susceptibility to obesity. This study examined the influence of trait binge eating in lean and overweight or obese women on appetite, food reward and energy intake. 25 lean and 25 overweight or obese women were categorised as either 'binge type' or 'non-binge type' based on their scores on the Binge Eating Scale. Food reward and food intake were assessed in fasted and fed conditions. Overweight or obese binge types (O-B) consumed more energy than overweight or obese non-binge types (O-NB) and lean binge (L-B) and non-binge types (L-NB). Both L-B and O-B exhibited greater preference for sweet foods. In O-NB, L-B and L-NB, lower liking and wanting for sweet foods was exhibited in the fed condition compared to the fasted condition. However, in O-B wanting for sweet foods was greater when they were fed compared to when they were in a fasted state. These findings provide further support for trait binge eating as a hedonic subtype of obesity. Binge types were characterised by greater intake of high-fat sweet foods and increased wanting for these foods when satiated. Additionally, these findings highlight the potential for separation in liking and wanting for food as a marker of susceptibility to overeat.

Association of food form with self-reported 24-h energy intake and meal patterns in US adults: NHANES 2003–2008123

Science.gov (United States)

Kant, Ashima K; Graubard, Barry I; Mattes, Richard D

2012-01-01

Background: Laboratory studies suggest that food form (beverages compared with solid foods) evokes behavioral and physiologic responses that modify short-term appetite and food intake. Beverage energy may be less satiating and poorly compensated, which leads to higher energy intake. Objective: We examined associations between 24-h energy consumed in beverages and a variety of meal and dietary attributes to quantify the contribution of beverage consumption to the energy content of diets in free-living individuals consuming their self-selected diets. Design: We used dietary recall data for adults (n = 13,704) in NHANES 2003–2008 to examine the multiple covariate-adjusted associations between 24-h energy from beverages and nonbeverages and associations between beverage intake, eating behaviors, and the energy density of beverage and nonbeverage foods. Results: In the highest tertile of 24-h beverage energy intake, beverages provided >30% of energy. Total 24-h energy and nonbeverage energy consumption and energy density (kcal/g) of both beverage and nonbeverage foods increased with increasing energy from beverages (P beverage energy consumption, the reported frequency of all, snack, and beverage-only ingestive episodes and length of the ingestive period increased, whereas the percentage of energy from main meals decreased (P beverage energy intake was related to higher energy intake from nonbeverage foods, quality of food selections, and distribution of 24-h energy into main meal and snack episodes. Moderation of beverage-only ingestive episodes and curtailing the length of the ingestion period may hold potential to lower uncompensated beverage energy consumption in the US population. PMID:23097271

Objective quantification of the food proximity effect on grapes, chocolate and cracker consumption in a Swedish high school. A temporal analysis.

Science.gov (United States)

Langlet, Billy; Fagerberg, Petter; Glossner, Andrew; Ioakimidis, Ioannis

2017-01-01

Close food proximity leads to increased short-term energy intake, potentially contributing to the long-term development of obesity. However, its precise effects on eating behaviour are still unclear, especially with food available for extended periods of time. This study involved two similar high school student groups (15-17 years old), which had ad libitum access to grapes, chocolates and crackers during an hour-long experimental session. In the distal condition the foods were placed 6 meters away from the students (n = 24), in contrast to the proximal condition (n = 17) were the food was placed near the students. The identification of the type and the quantification of the amount of each food selected, for each individual serving, was facilitated through use of food scales and video recording. In the proximal condition individuals served themselves grapes and crackers more often and consumed more chocolate than in the distal condition. In total, participants in the proximal condition ingested significantly more energy (726 kcal vs. 504 kcal; p = 0.029), without reporting higher fullness. Food proximity also affected the temporal distribution of servings, with the first five minutes of the sessions corresponding to 53.1% and 45.6% of the total energy intake for the distal and proximal conditions, respectively. After the first five minutes, the servings in the distal condition were strongly clustered in time, with many students getting food together. In the proximal condition however, students displayed an unstructured pattern of servings over time. In conclusion, this study strengthens past evidence regarding the important role of food proximity on individual energy intake and, for the first time, it associates continuous food proximity to the emergence of unstructured eating over time. These conclusions, expanded upon by future studies, could support the creation of meaningful intervention strategies based on spatially and temporally controlled food availability.

Health Food Supplements (Health Food Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus

Directory of Open Access Journals (Sweden)

Syahrul Syahrul

2017-02-01

Full Text Available AbstractThe utilization of microalgae as a food ingredient considered effective, because in addition to alternative food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae rich in protein (60.5%, fat (11%, carbohydrates (20.1%, water, dietary fiber, vitamins and minerals Besides these microalgae contain pigments (chlorophyll, tocopherol and the active component (antimicrobial and antioxidants. This is what underlies microalgae is very useful to be used as a source of raw materials of health food supplements. Currently the health food supplements have become a necessity for people to maintain their health in order to remain vibrant. This study aims to produce high nutritious health food supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method used in the manufacture of high nutritious health food supplement is a method of microencapsulation with different formulations. The results showed that the best formulations based on the profile of amino acids, fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B (chlorella 2%, 1% fish oil and fish protein concentrate 1%.

‘HighChest’: An Augmented Freezer Designed for Smart Food Management and Promotion of Eco-Efficient Behaviour

Directory of Open Access Journals (Sweden)

Manuele Bonaccorsi

2017-06-01

Full Text Available This paper introduces HighChest, an innovative smart freezer designed to promote energy efficient behavior and the responsible use of food. Introducing a novel human–machine interface (HMI design developed through assessment phases and a user involvement stage, HighChest is state of the art, featuring smart services that exploit embedded sensors and Internet of things functionalities, which enhance the local capabilities of the appliance. The industrial design thinking approach followed for the advanced HMI is intended to maximize the social impact of the food management service, enhancing both the user experience of the product and the user’s willingness to adopt eco- and energy-friendly behaviors. The sensor equipment realizes automatic recognition of food by learning from the users, as well as automatic localization inside the deposit space. Moreover, it provides monitoring of the appliance’s usage, avoiding temperature and humidity issues related to improper use. Experimental tests were conducted to evaluate the localization system, and the results showed 100% accuracy for weights greater or equal to 0.5 kg. Drifts due to the lid opening and prolonged usage time were also measured, to implement automatic reset corrections.

Do food provisions packaged in single-servings reduce energy intake at breakfast during a brief behavioral weight-loss intervention?

Science.gov (United States)

Raynor, Hollie A; Van Walleghen, Emily L; Niemeier, Heather; Butryn, Meghan L; Wing, Rena R

2009-11-01

Larger portion sizes increase energy intake, yet it is unclear whether single-serving packages can reduce intake. This study examined the effects of providing breakfast foods in single-serving packages and nonportioned packages on energy intake of these foods during an 8-week behavioral weight-loss program. In fall 2005, 19 adults (mean body mass index [calculated as kg/m(2)]=31.8+/-4.0) were randomized to conditions that provided foods in single-serving packages (Single-Serving) or in nonportioned packages (Standard). Overall amounts and types of foods provided were consistent across conditions: cereal and peaches (weeks 1, 3, 5, and 7) and applesauce and cheese (weeks 2, 4, 6, and 8). Participants were instructed to eat one serving of each food for breakfast and not to consume the provided foods at other times. Mean daily energy intake of the provided foods was the primary dependent variable. The Single-Serving group ate less energy from the combined pairs of foods provided together as compared to Standard (cereal and peaches, 117.0+/-3.2 kcal/day vs 143.5+/-39.3 kcal/day; P0.10). This suggests that single-serving packages may help reduce energy intake at breakfast within the context of a behavioral weight-control program.

High-dose irradiated food: Current progress, applications, and prospects

Science.gov (United States)

Feliciano, Chitho P.

2018-03-01

Food irradiation as an established and mature technology has gained more attention in the food industry for ensuring food safety and quality. Primarily used for phytosanitary applications, its use has been expanded for developing various food products for varied purposes (e.g. ready-to-eat & ready-to-cook foods, hospital diets, etc.). This paper summarized and analyzed the recent progress and application of high-dose irradiation and discussed its prospects in the field of food product development, its safety and quality.

Energy density of foods and diets in Mexico and their monetary cost by socioeconomic strata: analyses of ENSANUT data 2012.

Science.gov (United States)

Mendoza, Alfonso; Pérez, Ana E; Aggarwal, Anju; Drewnowski, Adam

2017-07-01

In January 2014, Mexico implemented an 8% tax on non-essential foods with energy density ≥275 kcal/100 g, with a view to prevent obesity. This study explored energy density of foods and diets in Mexico and their monetary cost across population subgroups. Dietary intakes for 3057 adults (ages ≥19 years) were obtained from the nationally representative Encuesta Nacional de Salud y Nutrición (ENSANUT 2012). Energy density (kcal/g) was calculated for foods, food groups and total diets. The mean national retail prices for 153 foods were obtained from the National Institute for Geography and Statistics (INEGI). The monetary cost of total diets (MXN/day) was estimated by attaching food prices to dietary intakes from the ENSANUT food frequency questionnaire. A series of descriptive analyses and regression models examined associations among dietary energy density and diet cost by age, gender, rural or urban residence and socioeconomic status (SES). Energy-dense grains, fats and sweets cost less per calorie than did milk and dairy, meat, vegetables and fruit. Lower cost diets derived more calories from tortillas, tamales, beans and sugar, whereas higher cost diets contained more non-essential energy-dense processed foods and more sugar sweetened beverages, and fruits and vegetables. At each quintile of energy intake, higher dietary energy density was associated with lower energy-adjusted diet costs. Traditional energy-dense tortillas and tamales, also characterised by lower cost, were consumed more by the rural poor. Urban dwellers had more 'western-style' diets. Food patterns in Mexico appear to be driven by monetary cost and SES. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Reconstitution of dewatered food processing residuals with manure to increase energy production from anaerobic digestion

International Nuclear Information System (INIS)

Wall, David M.; Wu-Haan, Wei; Safferman, Steven I.

2012-01-01

Solid residuals generated from dewatering food processing wastewater contain organic carbon that can potentially be reclaimed for energy through anaerobic digestion. This results in the diversion of waste from a landfill and uses it for a beneficial purpose. Dewatering the waste concentrates the carbon, reducing transportation costs to a farm digester where it can be blended with manure to increase biogas yield. Polymers are often used in the dewatering of the food waste but little is known regarding their impact on biogas production. Four 2 dm 3 working volume, semi-continuous reactors, were used at a mesophilic temperature and a solids retention time (SRT) of 15 days. Reactors were fed daily with a blended feedstock containing a food processing sludge waste (FPSW)/manure ratio of 2.2:1 (by weight) as this produced the optimized carbon to nitrogen ratio. Results demonstrated that reconstitution of dewatered FPSW with dairy manure produced approximately 2 times more methane than animal manure alone for the same volume. However, only approximately 30% of volatile solids (VS) were consumed indicating energy potential still remained. Further, the efficiency of the conversion of VS to methane for the blended FPSW/manure was substantially less than for manure only. However, the overall result is an increase in energy production for a given tank volume, which can decrease life cycle costs. Because all FPSW is unique and the determination of dewatering additives is customized based on laboratory testing and field adjustment, generalizations are difficult and specific testing is required. -- Highlights: ► Energy production in anaerobic digestion can increase by co-blending food waste. ► Energy for transporting food waste to blend with manure is less when dewatered. ► Dewatered food waste in manure produced twice as much methane than manure. ► Efficiency of carbon to methane was low because of ammonium bicarbonate production. ► Carbon destruction was 30%, more

Butanol production from food waste: a novel process for producing sustainable energy and reducing environmental pollution.

Science.gov (United States)

Huang, Haibo; Singh, Vijay; Qureshi, Nasib

2015-01-01

Waste is currently a major problem in the world, both in the developing and the developed countries. Efficient utilization of food waste for fuel and chemical production can positively influence both the energy and environmental sustainability. This study investigated using food waste to produce acetone, butanol, and ethanol (ABE) by Clostridium beijerinckii P260. In control fermentation, 40.5 g/L of glucose (initial glucose 56.7 g/L) was used to produce 14.2 g/L of ABE with a fermentation productivity and a yield of 0.22 g/L/h and 0.35 g/g, respectively. In a similar fermentation 81 g/L of food waste (containing equivalent glucose of 60.1 g/L) was used as substrate, and the culture produced 18.9 g/L ABE with a high ABE productivity of 0.46 g/L/h and a yield of 0.38 g/g. Fermentation of food waste at higher concentrations (129, 181 and 228 g/L) did not remarkably increase ABE production but resulted in high residual glucose due to the culture butanol inhibition. An integrated vacuum stripping system was designed and applied to recover butanol from the fermentation broth simultaneously to relieve the culture butanol inhibition, thereby allowing the fermentation of food waste at high concentrations. ABE fermentation integrated with vacuum stripping successfully recovered the ABE from the fermentation broth and controlled the ABE concentrations below 10 g/L during fermentation when 129 g/L food waste was used. The ABE productivity with vacuum fermentation was 0.49 g/L/h, which was 109 % higher than the control fermentation (glucose based). More importantly, ABE vacuum recovery and fermentation allowed near-complete utilization of the sugars (~98 %) in the broth. In these studies it was demonstrated that food waste is a superior feedstock for producing butanol using Clostridium beijerinckii. Compared to costly glucose, ABE fermentation of food waste has several advantages including lower feedstock cost, higher productivity, and less residual sugars.