Sample records for identifying food components
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Analytical methods to identify irradiated food
International Nuclear Information System (INIS)
Helle, N.; Schreiber, G.A.; Boegl, K.W.
1992-01-01
During the last years, three promising techniques for the identification of irradiated food were developed: - Studies of luminescence, mainly thermoluminescence measurements, of food containing mineral impurities like spices, dried vegetables: and fresh fuit and vegetables. This technique can probably be applied also to food with crystalline components like shells or bones. - Gaschromatographic/mass-spectrometric investigation of radiation-induced lipid changes. - Electron-spin-resonance measurements of dried products or of products containing dry components like bones, fish bones, shells or seeds. The thermoluminescence technique has been routinely applied for more than one year by several German Food Inspection Laboratories. The results suggest that there are scarcely any irradiated spices and dried vegetables in the German market. Gaschromatography/mass spectrometry of lipid components and electron-spin-resonance spectroscopy will be established in routine food inspections in Germany in the next two years. Further possibilities to identify irradiated food are the analysis of specific changes in amino acids, DNA and carbohydrates. Radiation-induced viscosity changes, and changes in electric properties (impedance) may be helpful in identifiying at least some irradiated products. Also microbiological and biological techniques as e.g. microbial flora shift or embryo development tests in citrus fruit have been considered. All activities concerning the development of identification techniques are now coordinated by the European Communities and by IAEA. (orig.) [de
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Food components with anticaries activity.
Gazzani, Gabriella; Daglia, Maria; Papetti, Adele
2012-04-01
Caries is the most common oral infectious disease in the world. Its development is influenced also by diet components that interfere with pathogen mutans group Streptococci (MGS) activity. A very active research to identify functional foods and their components that are generally recognised as safe has been ongoing, with the aim of developing alternative approaches, to the use of synthetic chlorhexidine, and at the reduction or prevention of caries. Until now convincing evidence exists only for green tea as a functional food for oral health, partly owing to its high content of catechins, especially epigallocatechin-gallate. A number of other foods showed potential anticaries activity. Some other foods able to act against MGS growth and/or their virulence factors in in vitro tests are: apple, red grape seeds, red wine (proanthocyanidins), nutmeg (macelignan), ajowan caraway (nafthalen-derivative), coffee (trigonelline, nicotinic and chlorogenic acids, melanoidins), barley coffee (melanoidins), chicory and mushroom (quinic acid). In vivo anticaries activity has been shown by cranberry (procyanidins), glycyrrhiza root (glycyrrhizol-A), myrtus ethanolic extract, garlic aqueous extract, cocoa extracts (procyanidins), and propolis (apigenin, tt-farnesol). Copyright © 2011 Elsevier Ltd. All rights reserved.
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Active components in food supplements
Siemelink M; Jansen EHJM; Piersma AH; Opperhuizen A; LEO
2000-01-01
The growing food supplement market, where supplements are both more diverse and more easily available (e.g. through Internet) formed the backdrop to the inventory of the active components in food supplements. The safety of an increased intake of food components via supplements was also at issue
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Metal binding by food components
DEFF Research Database (Denmark)
Tang, Ning
for zinc binding by the investigated amino acids, peptides and proteins. The thiol group or imidazole group containing amino acids, peptides and proteins which exhibited strong zinc binding ability were further selected for interacting with zinc salts in relation to zinc absorption. The interactions...... between the above selected food components and zinc citrate or zinc phytate will lead to the enhanced solubility of zinc citrate or zinc phytate. The main driving force for this observed solubility enhancement is the complex formation between zinc and investigated food components as revealed by isothermal...... titration calorimetry and quantum mechanical calculations. This is due to the zinc binding affinity of the relatively softer ligands (investigated food components) will become much stronger than citrate or phytate when they present together in aqueous solution. This mechanism indicates these food components...
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Remembering components of food in Drosophila
Directory of Open Access Journals (Sweden)
Gaurav eDas
2016-02-01
Full Text Available Remembering features of past feeding experience can refine foraging and food choice. Insects can learn to associate sensory cues with components of food, such as sugars, amino acids, water, salt, alcohol, toxins and pathogens. In the fruit fly Drosophila some food components activate unique subsets of dopaminergic neurons that innervate distinct functional zones on the mushroom bodies. This architecture suggests that the overall dopaminergic neuron population could provide a potential cellular substrate through which the fly might learn to value a variety of food components. In addition, such an arrangement predicts that individual component memories reside in unique locations. Dopaminergic neurons are also critical for food memory consolidation and deprivation-state dependent motivational control of the expression of food-relevant memories. Here we review our current knowledge of how nutrient-specific memories are formed, consolidated and specifically retrieved in insects, with a particular emphasis on Drosophila.
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Recent advances in component resolved diagnosis in food allergy
Directory of Open Access Journals (Sweden)
Magnus P. Borres
2016-10-01
Full Text Available Due to the high prevalence of food allergic diseases globally there are increasing demands in clinical practice for managing IgE-mediated conditions. During the last decade, component resolved diagnostics has been introduced into the field of clinical allergology, providing information that cannot be obtained from extract-based tests. Component resolved data facilitate more precise diagnosis of allergic diseases and identify sensitizations attributable to cross-reactivity. Furthermore it assists risk assessment in clinical practice as sensitization to some allergenic molecules is related to persistence of clinical symptoms and systemic rather than local reactions. The information may also aid the clinician in prescription of oral immunotherapy (OIT in patients with severe symptoms, and in giving advice on food allergen avoidance or on the need to perform food challenges. The use of allergen components is rapidly evolving and increases our possibility to treat food allergic patients with a more individual approach. Using molecular allergology, we can already now better diagnose, prognose and grade the food allergy. In summary, daily routine molecular allergy diagnostics offers a number of benefits that give us a higher diagnostic precision and allow for better management of the patient.
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Food Components and Supplements
DEFF Research Database (Denmark)
Parlesak, Alexandr
2012-01-01
The major part of food consists of chemical compounds that can be used for energy production, biological synthesis, or maintenance of metabolic processes by the host. These components are defined as nutrients, and can be categorized into macronutrients (proteins, carbohydrates, triglycerides......, and alcohol), minerals, and micronutrients. The latter category comprises 13 vitamins and a hand full of trace elements. Many micronutrients are used as food supplements and are ingested at doses exceeding the amounts that can be consumed along with food by a factor of 10–100. Both macro- and micronutrients...... can interact with enzyme systems related to xenobiotic metabolism either by regulation of their expression or direct interference with their enzymatic activity. During food consumption, we consume a wide range of xenobiotics along with the consumable food, either as an original part of the food (e...
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Influencing Factors of Catering and Food Service Industry Based on Principal Component Analysis
Zi Tang
2014-01-01
Scientific analysis of influencing factors is of great importance for the healthy development of catering and food service industry. This study attempts to present a set of critical indicators for evaluating the contribution of influencing factors to catering and food service industry in the particular context of Harbin City, Northeast China. Ten indicators that correlate closely with catering and food service industry were identified and performed by the principal component analysis method u...
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Ghosh, Debasree; Chattopadhyay, Parimal
2012-06-01
The objective of the work was to use the method of quantitative descriptive analysis (QDA) to describe the sensory attributes of the fermented food products prepared with the incorporation of lactic cultures. Panellists were selected and trained to evaluate various attributes specially color and appearance, body texture, flavor, overall acceptability and acidity of the fermented food products like cow milk curd and soymilk curd, idli, sauerkraut and probiotic ice cream. Principal component analysis (PCA) identified the six significant principal components that accounted for more than 90% of the variance in the sensory attribute data. Overall product quality was modelled as a function of principal components using multiple least squares regression (R (2) = 0.8). The result from PCA was statistically analyzed by analysis of variance (ANOVA). These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring the fermented food product attributes that are important for consumer acceptability.
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Identifying attributes of food literacy: a scoping review.
Azevedo Perry, Elsie; Thomas, Heather; Samra, H Ruby; Edmonstone, Shannon; Davidson, Lyndsay; Faulkner, Amy; Petermann, Lisa; Manafò, Elizabeth; Kirkpatrick, Sharon I
2017-09-01
An absence of food literacy measurement tools makes it challenging for nutrition practitioners to assess the impact of food literacy on healthy diets and to evaluate the outcomes of food literacy interventions. The objective of the present scoping review was to identify the attributes of food literacy. A scoping review of peer-reviewed and grey literature was conducted and attributes of food literacy identified. Subjects included in the search were high-risk groups. Eligible articles were limited to research from Canada, USA, the UK, Australia and New Zealand. The search identified nineteen peer-reviewed and thirty grey literature sources. Fifteen identified food literacy attributes were organized into five categories. Food and Nutrition Knowledge informs decisions about intake and distinguishing between 'healthy' and 'unhealthy' foods. Food Skills focuses on techniques of food purchasing, preparation, handling and storage. Self-Efficacy and Confidence represent one's capacity to perform successfully in specific situations. Ecologic refers to beyond self and the interaction of macro- and microsystems with food decisions and behaviours. Food Decisions reflects the application of knowledge, information and skills to make food choices. These interdependent attributes are depicted in a proposed conceptual model. The lack of evaluated tools inhibits the ability to assess and monitor food literacy; tailor, target and evaluate programmes; identify gaps in programming; engage in advocacy; and allocate resources. The present scoping review provides the foundation for the development of a food literacy measurement tool to address these gaps.
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Functional components and medicinal properties of food: a review.
Abuajah, Christian Izuchukwu; Ogbonna, Augustine Chima; Osuji, Chijioke Maduka
2015-05-01
Research has proved a relationship between functional components of food, health and well-being. Thus, functional components of food can be effectively applied in the treatment and prevention of diseases. They act simultaneously at different or identical target sites with the potential to impart physiological benefits and promotion of wellbeing including reducing the risk of cancer, cardiovascular disease, osteoporosis, inflammation, type II diabetes, and other chronic degenerative diseases, lowering of blood cholesterol, neutralization of reactive oxygen species and charged radicals, anticarcinogenic effect, low-glycaemic response, etc. Previously, it was thought that functional ingredients such as non-starchy carbohydrates including soluble and insoluble dietary fibres, fucoidan; antioxidants including polyphenols, carotenoids, tocopherols, tocotrienols, phytosterols, isoflavones, organosulphur compounds; plant sterols and soy phytoestrogens occur only in plant foods (whole grains, fruits, and vegetables) as phytochemicals. However, probiotics, prebiotics, conjugated linolenic acid, long-chain omega-3, -6 and -9-polyunsaturated fatty acids, and bioactive peptides have proved that functional components are equally available in animal products such as milk, fermented milk products and cold-water fish. The way a food is processed affects its functional components. Many processing techniques have been found to lower the concentration of functional components in food. Conversely, other techniques were found to increase them. Hence, in a time when the role of a healthy diet in preventing non-communicable diseases is well accepted, the borderline between food and medicine is becoming very thin.
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Which functional unit to identify sustainable foods?
Masset, Gabriel; Vieux, Florent; Darmon, Nicole
2015-09-01
In life-cycle assessment, the functional unit defines the unit for calculation of environmental indicators. The objective of the present study was to assess the influence of two functional units, 100 g and 100 kcal (420 kJ), on the associations between three dimensions for identifying sustainable foods, namely environmental impact (via greenhouse gas emissions (GHGE)), nutritional quality (using two distinct nutrient profiling systems) and price. GHGE and price data were collected for individual foods, and were each expressed per 100 g and per 100 kcal. Two nutrient profiling models, SAIN,LIM and UK Ofcom, were used to assess foods' nutritional quality. Spearman correlations were used to assess associations between variables. Sustainable foods were identified as those having more favourable values for all three dimensions. The French Individual and National Dietary Survey (INCA2), 2006-2007. Three hundred and seventy-three foods highly consumed in INCA2, covering 65 % of total energy intake of adult participants. When GHGE and price were expressed per 100 g, low-GHGE foods had a lower price and higher SAIN,LIM and Ofcom scores (r=0·59, -0·34 and -0·43, respectively), suggesting a compatibility between the three dimensions; 101 and 100 sustainable foods were identified with SAIN,LIM and Ofcom, respectively. When GHGE and price were expressed per 100 kcal, low-GHGE foods had a lower price but also lower SAIN,LIM and Ofcom scores (r=0·67, 0·51 and 0·47, respectively), suggesting that more environment-friendly foods were less expensive but also less healthy; thirty-four sustainable foods were identified with both SAIN,LIM and Ofcom. The choice of functional unit strongly influenced the compatibility between the sustainability dimensions and the identification of sustainable foods.
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Food Components and Supplements
DEFF Research Database (Denmark)
Parlesak, Alexandr
2012-01-01
acting as carcinogens) to health-protective effects (e.g., flavonoids ameliorating detrimental effects of mitochondrial oxidative stress). In particular, secondary plant metabolites along with vitamins, specific types of macronutrients and live bacteria (probiotics) as well as substances promoting.......g., secondary plant metabolites such as flavonoids), or as contaminants that enter the food chain at different stages or during the food production process. For these components, a wide spectrum of biological effects was observed that ranges from health-threatening impacts (e.g., polycyclic aromatic amines....... The supplements and contaminants can compete directly with drug oxidation, induce or suppress the expression of xenobiotic-metabolizing enzymes, change the bioavailability of drugs, and, in the case of live bacteria, bring in their own xenobiotic metabolism, including cytochrome P450 (CYP) activity. In numerous...
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β-casein as a functional food component
DEFF Research Database (Denmark)
Sulewska, Anna Maria
Milk is a complex mixture of various components which include proteins, carbohydrates, lipids and minerals. Milk proteins can be divided into two classes: whey proteins (20%) and caseins (80% of total milk protein). As thermal treatment is a traditional method of food preservation, interactions...... with novel textures, is highly valuable to the dairy industry. Understanding interactions that undergo during food processing is necessary for proper design of process. For example control of aggregation is required to achieve desired texture of the final product....... which can improve stability and safety of food. Traditional methods of food preservation and sterilization require high temperature, which may result in undesirable changes such as change of color or texture. Development of novel food processing methods, which allow to create new milk-based products...
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Critical components of odors in evaluating the performance of food waste composting plants
International Nuclear Information System (INIS)
Mao, I-F.; Tsai, C.-J.; Shen, S.-H.; Lin, T.-F.; Chen, W.-K.; Chen, M.-L.
2006-01-01
The current Taiwan government policy toward food waste management encourages composting for resource recovery. This study used olfactometry, gas chromatography-mass spectrometry (GC-MS) and gas detector tubes to evaluate the ambient air at three of the largest food waste composting plants in Taiwan. Ambient air inside the plants, at exhaust outlets and plant boundaries was examined to determine the comprehensive odor performance, critical components, and odor elimination efficiencies of various odor control engineering. Analytical results identified 29 compounds, including ammonia, amines, acetic acid, and multiple volatile organic compounds (VOCs) (hydrocarbons, ketones, esters, terpenes and S-compounds) in the odor from food waste composting plants. Concentrations of six components - ammonia, amines, dimethyl sulfide, acetic acid, ethyl benzene and p-Cymene - exceeded human olfactory thresholds. Ammonia, amines, dimethyl sulfide and acetic acid accounted for most odors compared to numerous VOCs. The results also show that the biotrickling filter was better at eliminating the concentrations of odor, NH 3 , amines, S-compounds and VOCs than the chemical scrubber and biofilters. All levels measured by olfactometry at the boundaries of food waste composting plants (range, 74-115 Odor Concentration (OC)) exceeded Taiwan's EPA standard of 50 OC. This study indicated that the malodor problem continued to be a significant problem for food waste recovery
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Critical components of odors in evaluating the performance of food waste composting plants
Energy Technology Data Exchange (ETDEWEB)
Mao, I-F. [Institute of Environmental Health Sciences, National Yang-Ming University, No. 155, Sec.2, Li-Nong St., Beitou, Taipei, Taiwan (China)]. E-mail: ifmao@ym.edu.tw; Tsai, C.-J. [Institute of Environmental Health Sciences, National Yang-Ming University, No. 155, Sec.2, Li-Nong St., Beitou, Taipei, Taiwan (China); Shen, S.-H. [Department of Environment Management, Jin Wen Institute of Technology, No. 99, An-Chung Rd., Hsin-Tien City, Taipei, Taiwan (China); Lin, T.-F. [Institute of Environmental Engineering, National Cheng Kung University, No. 1, Ta-Hsueh Rd., Tainan, Taiwan (China); Chen, W.-K. [Department of Environment Management, Jin Wen Institute of Technology, No. 99, An-Chung Rd., Hsin-Tien City, Taipei, Taiwan (China); Chen, M.-L. [Institute of Environmental Health Sciences, National Yang-Ming University, No. 155, Sec.2, Li-Nong St., Beitou, Taipei, Taiwan (China)]. E-mail: mlchen@ym.edu.tw
2006-11-01
The current Taiwan government policy toward food waste management encourages composting for resource recovery. This study used olfactometry, gas chromatography-mass spectrometry (GC-MS) and gas detector tubes to evaluate the ambient air at three of the largest food waste composting plants in Taiwan. Ambient air inside the plants, at exhaust outlets and plant boundaries was examined to determine the comprehensive odor performance, critical components, and odor elimination efficiencies of various odor control engineering. Analytical results identified 29 compounds, including ammonia, amines, acetic acid, and multiple volatile organic compounds (VOCs) (hydrocarbons, ketones, esters, terpenes and S-compounds) in the odor from food waste composting plants. Concentrations of six components - ammonia, amines, dimethyl sulfide, acetic acid, ethyl benzene and p-Cymene - exceeded human olfactory thresholds. Ammonia, amines, dimethyl sulfide and acetic acid accounted for most odors compared to numerous VOCs. The results also show that the biotrickling filter was better at eliminating the concentrations of odor, NH{sub 3}, amines, S-compounds and VOCs than the chemical scrubber and biofilters. All levels measured by olfactometry at the boundaries of food waste composting plants (range, 74-115 Odor Concentration (OC)) exceeded Taiwan's EPA standard of 50 OC. This study indicated that the malodor problem continued to be a significant problem for food waste recovery.
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Tada, Atsuko; Ishizuki, Kyoko; Sugimoto, Naoki; Yoshimatsu, Kayo; Kawahara, Nobuo; Suematsu, Takako; Arifuku, Kazunori; Fukai, Toshio; Tamura, Yukiyoshi; Ohtsuki, Takashi; Tahara, Maiko; Yamazaki, Takeshi; Akiyama, Hiroshi
2015-01-01
"Licorice oil extract" (LOE) (antioxidant agent) is described in the notice of Japanese food additive regulations as a material obtained from the roots and/or rhizomes of Glycyrrhiza uralensis, G. inflata or G. glabra. In this study, we aimed to identify the original Glycyrrhiza species of eight food additive products using LC/MS. Glabridin, a characteristic compound in G. glabra, was specifically detected in seven products, and licochalcone A, a characteristic compound in G. inflata, was detected in one product. In addition, Principal Component Analysis (PCA) (a kind of multivariate analysis) using the data of LC/MS or (1)H-NMR analysis was performed. The data of thirty-one samples, including LOE products used as food additives, ethanol extracts of various Glycyrrhiza species and commercially available Glycyrrhiza species-derived products were assessed. Based on the PCA results, the majority of LOE products was confirmed to be derived from G. glabra. This study suggests that PCA using (1)H-NMR analysis data is a simple and useful method to identify the plant species of origin of natural food additive products.
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NAD+ Is a Food Component That Promotes Exit from Dauer Diapause in Caenorhabditis elegans.
Directory of Open Access Journals (Sweden)
Mykola Mylenko
Full Text Available The free-living soil nematode Caenorhabditis elegans adapts its development to the availability of food. When food is scarce and population density is high, worms enter a developmentally arrested non-feeding diapause stage specialized for long-term survival called the dauer larva. When food becomes available, they exit from the dauer stage, resume growth and reproduction. It has been postulated that compound(s present in food, referred to as the "food signal", promote exit from the dauer stage. In this study, we have identified NAD+ as a component of bacterial extract that promotes dauer exit. NAD+, when dissolved in alkaline medium, causes opening of the mouth and ingestion of food. We also show that to initiate exit from the dauer stage in response to NAD+ worms require production of serotonin. Thus, C. elegans can use redox cofactors produced by dietary organisms to sense food.
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Different components of conditioned food aversion memory.
Nikitin, Vladimir P; Solntseva, Svetlana V; Kozyrev, Sergey A; Nikitin, Pavel V; Shevelkin, Alexey V
2016-07-01
Memory reconsolidation processes and protein kinase Mzeta (PKMzeta) activity in memory maintenance and reorganization are poorly understood. Therefore, we examined memory reconsolidation and PKMzeta activity during the maintenance and reorganization of a conditioned food aversion memory among snails. These processes were specifically evaluated after administration of a serotonin receptor antagonist (methiothepin), NMDA glutamate receptor antagonist (MK-801), protein synthesis inhibitor (cycloheximide; CYH), or PKMzeta inhibitor (zeta inhibitory peptide; ZIP) either 2 or 10 days after aversion training. Two days post-training, injections of MK-801 or CYH, combined with a conditioned stimulus reminder, caused amnesia development, and a second training 11 days after this induction did not lead to long-term memory formation. Interestingly, MK-801 or CYH injections and the reminder 10 days after training did not affect memory retrieval. Methiothepin and the reminder, or ZIP without the reminder, at 2 and 10 days after training led to memory impairment, while a second training 11 days after amnesia induction resulted in memory formation. These results suggest that the maintenance of a conditioned food aversion involves two different components with variable dynamics. One component could be characterized by memory strengthening over time and involve N-methyl-D-aspartate receptors and protein synthesis reconsolidation at early, but not late, training stages. The other memory component could involve serotonin-dependent reconsolidation and Mzeta-like kinase activity at both early and late stages after learning. Deficiencies within these two components led to various forms of memory impairment, which differed in terms of the formation of a conditioned food aversion during the second training. Copyright © 2016 Elsevier B.V. All rights reserved.
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Boucher, Beatrice A; Manafò, Elizabeth; Boddy, Meaghan R; Roblin, Lynn; Truscott, Rebecca
2017-09-01
To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS) integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes the process of identifying indicators for 11 OFNS action areas in two strategic directions (SDs): Healthy Food Access, and Food Literacy and Skills. The OFNS Indicators Advisory Group used a five-step process to select indicators: (1) potential indicators from national and provincial data sources were identified; (2) indicators were organized by SD, action area and data type; (3) selection criteria were identified, pilot tested and finalized; (4) final criteria were applied to refine the indicator list; and (5) indicators were prioritized after reapplication of selection criteria. Sixty-nine potential indicators were initially identified; however, many were individual-level rather than system-level measures. After final application of the selection criteria, one individual-level indicator and six system-level indicators were prioritized in five action areas; for six of the action areas, no indicators were available. Data limitations suggest that available data may not measure important aspects of the food environment, highlighting the need for action and resources to improve system-level indicators and support monitoring of the food environment and health in Ontario and across Canada.
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Physiological responses to taste signals of functional food components.
Narukawa, Masataka
2018-02-01
The functions of food have three categories: nutrition, palatability, and bioregulation. As the onset of lifestyle-related diseases has increased, many people have shown interest in functional foods that are beneficial to bioregulation. We believe that functional foods should be highly palatable for increased acceptance from consumers. In order to design functional foods with a high palatability, we have investigated about the palatability, especially in relation to the taste of food. In this review, we discuss (1) the identification of taste receptors that respond to functional food components; (2) an analysis of the peripheral taste transduction system; and (3) the investigation of the relationship between physiological functions and taste signals.
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Directory of Open Access Journals (Sweden)
Beatrice A. Boucher
2017-09-01
Full Text Available Introduction: To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes the process of identifying indicators for 11 OFNS action areas in two strategic directions (SDs: Healthy Food Access, and Food Literacy and Skills. Methods: The OFNS Indicators Advisory Group used a five-step process to select indicators: (1 potential indicators from national and provincial data sources were identified; (2 indicators were organized by SD, action area and data type; (3 selection criteria were identified, pilot tested and finalized; (4 final criteria were applied to refine the indicator list; and (5 indicators were prioritized after reapplication of selection criteria. Results: Sixty-nine potential indicators were initially identified; however, many were individual-level rather than system-level measures. After final application of the selection criteria, one individual-level indicator and six system-level indicators were prioritized in five action areas; for six of the action areas, no indicators were available. Conclusion: Data limitations suggest that available data may not measure important aspects of the food environment, highlighting the need for action and resources to improve system-level indicators and support monitoring of the food environment and health in Ontario and across Canada.
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Phinney, David Martin; Frelka, John C; Heldman, Dennis Ray
2017-01-01
Prediction of temperature-dependent thermophysical properties (thermal conductivity, density, specific heat, and thermal diffusivity) is an important component of process design for food manufacturing. Current models for prediction of thermophysical properties of foods are based on the composition, specifically, fat, carbohydrate, protein, fiber, water, and ash contents, all of which change with temperature. The objectives of this investigation were to reevaluate and improve the prediction expressions for thermophysical properties. Previously published data were analyzed over the temperature range from 10 to 150 °C. These data were analyzed to create a series of relationships between the thermophysical properties and temperature for each food component, as well as to identify the dependence of the thermophysical properties on more specific structural properties of the fats, carbohydrates, and proteins. Results from this investigation revealed that the relationships between the thermophysical properties of the major constituents of foods and temperature can be statistically described by linear expressions, in contrast to the current polynomial models. Links between variability in thermophysical properties and structural properties were observed. Relationships for several thermophysical properties based on more specific constituents have been identified. Distinctions between simple sugars (fructose, glucose, and lactose) and complex carbohydrates (starch, pectin, and cellulose) have been proposed. The relationships between the thermophysical properties and proteins revealed a potential correlation with the molecular weight of the protein. The significance of relating variability in constituent thermophysical properties with structural properties--such as molecular mass--could significantly improve composition-based prediction models and, consequently, the effectiveness of process design. © 2016 Institute of Food Technologists®.
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Lee, Rebecca E; Hallett, Allen M; Parker, Nathan; Kudia, Ousswa; Kao, Dennis; Modelska, Maria; Rifai, Hanadi; O'Connor, Daniel P
2015-05-01
We developed the policy indicator checklist (PIC) to identify and measure policies for calorie-dense foods and sugar-sweetened beverages to determine how policies are clustered across multiple settings. In 2012 and 2013 we used existing literature, policy documents, government recommendations, and instruments to identify key policies. We then developed the PIC to examine the policy environments across 3 settings (communities, schools, and early care and education centers) in 8 communities participating in the Childhood Obesity Research Demonstration Project. Principal components analysis revealed 5 components related to calorie-dense food policies and 4 components related to sugar-sweetened beverage policies. Communities with higher youth and racial/ethnic minority populations tended to have fewer and weaker policy environments concerning calorie-dense foods and healthy foods and beverages. The PIC was a helpful tool to identify policies that promote healthy food environments across multiple settings and to measure and compare the overall policy environments across communities. There is need for improved coordination across settings, particularly in areas with greater concentration of youths and racial/ethnic minority populations. Policies to support healthy eating are not equally distributed across communities, and disparities continue to exist in nutrition policies.
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Encapsulation for preservation of functionality and targeted delivery of bioactive food components
de Vos, Paul; Faas, Marijke M.; Spasojevic, Milica; Sikkema, Jan
There has been a tremendous increase in the number of food products containing bioactive components with a health promoting or disease preventing effect. Bioactive food components can be divided into bioactive molecules and bioactive living cells (probiotics). Both bioactive molecules and bioactive
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2012-04-20
... States after importation of certain food waste disposers and components and packaging thereof by reason... States after importation of certain food waste disposers and components and packaging thereof by reason... importation of certain food waste disposers and components and packaging thereof that infringe the claim of U...
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Influence of functional food components on gut health.
Wan, Murphy L Y; Ling, K H; El-Nezami, Hani; Wang, M F
2018-01-30
Intestinal epithelial cells (IECs) lining the gastrointestinal tract establish a barrier between external environments and the internal milieu. An intact intestinal barrier maintains gut health and overall good health of the body by preventing from tissue injury, pathogen infection and disease development. When the intestinal barrier function is compromised, bacterial translocation can occur. Our gut microbiota also plays a fundamentally important role in health, for example, by maintaining intestinal barrier integrity, metabolism and modulating the immune system, etc. Any disruption of gut microbiota composition (also termed dysbiosis) can lead to various pathological conditions. In short, intestinal barrier and gut microbiota are two crucial factors affecting gut health. The gastrointestinal tract is a complex environment exposed to many dietary components and commensal bacteria. Dietary components are increasingly recognized to play various beneficial roles beyond basic nutrition, resulting in the development of the functional food concepts. Various dietary modifiers, including the consumption of live bacteria (probiotics) and ingestible food constituents such as prebiotics, as well as polyphenols or synbiotics (combinations of probiotics and prebiotics) are the most well characterized dietary bioactive compounds and have been demonstrated to beneficially impact the gut health and the overall well-being of the host. In this review we depict the roles of intestinal epithelium and gut microbiota in mucosal defence responses and the influence of certain functional food components on the modulation of gut health, with a particular focus on probiotics, prebiotics and polyphenols.
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Photostimulated luminescence (PSL): A new approach to identifying irradiated foods
International Nuclear Information System (INIS)
Sanderson, D.C.W.
1991-01-01
PSL, and particularly Anti-Stokes luminescence is a highly specific indicator of energy storage in systems which have been exposed to ionising radiation. The preliminary work illustrated here demonstrates the radiation response of food analogues and the manner in which the phenomenon complements existing tests for irradiated herbs and spices. There appears to be considerable potential for further extension of this approach to a wider range of foods and food components. 5 figs
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Supercritical Fluid Chromatography/Fourier Transform Infrared Spectroscopy Of Food Components
Calvey, Elizabeth M.; Page, Samuel W.; Taylor, Larry T.
1989-12-01
Supercritical fluid (SF) technologies are being investigated extensively for applications in food processing. The number of SF-related patents issued testifies to the level of interest. Among the properties of materials at temperatures and pressures above their critical points (supercritical fluids) is density-dependent solvating power. Supercritical CO2 is of particular interest to the food industry because of its low critical temperature (31.3°C) and low toxicity. Many of the components in food matrices react or degrade at elevated temperatures and may be adversely affected by high temperature extractions. Likewise, these components may not be amenable to GC analyses. Our SF research has been in the development of methods employing supercritical fluid chromatography (SFC) and extraction (SFE) coupled to a Fourier transform infrared (FT-IR) spectrometer to investigate food composition. The effects of processing techniques on the isomeric fatty acid content of edible oils and the analysis of lipid oxidation products using SFC/FT-IR with a flow-cell interface are described.
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The role of working memory sub-components in food choice and dieting success.
Whitelock, Victoria; Nouwen, Arie; van den Akker, Olga; Higgs, Suzanne
2018-05-01
Evidence suggests a role for self-reported working memory (WM) in self-reported food intake, but it is not known which WM sub-components are involved. It is also important to consider how individual differences in dietary restraint and disinhibition influence WM and the impact of this on food choice. The current study assessed the relationship between WM sub-components and food choice, using computerised measures of WM sub-components and a direct assessment of food intake. The role of dieting success (measured by restraint and disinhibition) as a distal predictor of food choice that influences food choices via WM, and the role of WM more generally in dieting success were investigated. Female undergraduate students (N = 117, mean age: 18.9 years, mean BMI: 21.6 kg/m 2 ) completed computer tasks assessing three components of WM (updating, phonological loop and visuospatial sketchpad) and a snack food taste-test. Greater visuospatial WM span was associated with a higher (lower) percentage of food intake that was low (high) energy dense. It was also found that unsuccessful dieters (high restraint, high disinhibition) had poorer visuospatial WM span and consumed a lower (higher) percentage of low (high) energy dense food. Visuospatial WM span significantly mediated the relationship between dieting success and percentage of low energy dense food intake. Further, dietary restraint was associated with poorer updating ability, irrespective of disinhibition. These findings suggest that better visuospatial WM is associated with a greater (reduced) preference for low (high) energy dense foods, and that deficits in visuospatial WM may undermine dieting attempts. Future work should assess whether the ability to deal with food cravings mediates the relationship between visuospatial WM and dieting success and investigate how WM may influence the mechanisms underlying behavioural control. Copyright © 2017 Elsevier Ltd. All rights reserved.
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A novel procedure for the assessment of the antioxidant capacity of food components.
Yoshimura, Toshihiro; Harashima, Mai; Kurogi, Katsuhisa; Suiko, Masahito; Liu, Ming-Cheh; Sakakibara, Yoichi
2016-08-15
Carbonylation, an oxidative modification of the amino group of arginine and lysine residues caused by reactive oxygen species, has emerged as a new type of oxidative damage. Protein carbonylation has been shown to exert adverse effects on various protein functions. Recently, the role of food components in the attenuation of oxidative stress has been the focus of many studies. Most of these studies focused on the chemical properties of food components. However, it is also important to determine their effects on protein functions via post-translational modifications. In this study, we developed a novel procedure for evaluating the antioxidant capacity of food components. Hydrogen peroxide (H2O2)-induced protein carbonylation in HL-60 cells was quantitatively analyzed by using fluorescent dyes (Cy5-hydrazide dye and IC3-OSu dye), followed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and fluorescence determination. Among a panel of food components tested, quinic acid, kaempferol, saponin, squalene, trigonelline, and mangiferin were shown to be capable of suppressing protein carbonylation in HL-60 cells. Our results demonstrated that this fluorescence labeling/SDS-PAGE procedure allows for the detection of oxidative stress-induced protein carbonylation with high sensitivity and quantitative accuracy. This method should be useful for the screening of new antioxidant food components as well as the analysis of their suppression mechanism. Copyright © 2016 Elsevier Inc. All rights reserved.
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vProtein: identifying optimal amino acid complements from plant-based foods.
Directory of Open Access Journals (Sweden)
Peter J Woolf
Full Text Available BACKGROUND: Indispensible amino acids (IAAs are used by the body in different proportions. Most animal-based foods provide these IAAs in roughly the needed proportions, but many plant-based foods provide different proportions of IAAs. To explore how these plant-based foods can be better used in human nutrition, we have created the computational tool vProtein to identify optimal food complements to satisfy human protein needs. METHODS: vProtein uses 1251 plant-based foods listed in the United States Department of Agriculture standard release 22 database to determine the quantity of each food or pair of foods required to satisfy human IAA needs as determined by the 2005 daily recommended intake. The quantity of food in a pair is found using a linear programming approach that minimizes total calories, total excess IAAs, or the total weight of the combination. RESULTS: For single foods, vProtein identifies foods with particularly balanced IAA patterns such as wheat germ, quinoa, and cauliflower. vProtein also identifies foods with particularly unbalanced IAA patterns such as macadamia nuts, degermed corn products, and wakame seaweed. Although less useful alone, some unbalanced foods provide unusually good complements, such as Brazil nuts to legumes. Interestingly, vProtein finds no statistically significant bias toward grain/legume pairings for protein complementation. These analyses suggest that pairings of plant-based foods should be based on the individual foods themselves instead of based on broader food group-food group pairings. Overall, the most efficient pairings include sweet corn/tomatoes, apple/coconut, and sweet corn/cherry. The top pairings also highlight the utility of less common protein sources such as the seaweeds laver and spirulina, pumpkin leaves, and lambsquarters. From a public health perspective, many of the food pairings represent novel, low cost food sources to combat malnutrition. Full analysis results are available online
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A Natural Component-Based Oxygen Indicator with In-Pack Activation for Intelligent Food Packaging.
Won, Keehoon; Jang, Nan Young; Jeon, Junsu
2016-12-28
Intelligent food packaging can provide consumers with reliable and correct information on the quality and safety of packaged foods. One of the key constituents in intelligent packaging is a colorimetric oxygen indicator, which is widely used to detect oxygen gas involved in food spoilage by means of a color change. Traditional oxygen indicators consisting of redox dyes and strong reducing agents have two major problems: they must be manufactured and stored under anaerobic conditions because air depletes the reductant, and their components are synthetic and toxic. To address both of these serious problems, we have developed a natural component-based oxygen indicator characterized by in-pack activation. The conventional oxygen indicator composed of synthetic and artificial components was redesigned using naturally occurring compounds (laccase, guaiacol, and cysteine). These natural components were physically separated into two compartments by a fragile barrier. Only when the barrier was broken were all of the components mixed and the function as an oxygen indicator was begun (i.e., in-pack activation). Depending on the component concentrations, the natural component-based oxygen indicator exhibited different response times and color differences. The rate of the color change was proportional to the oxygen concentration. This novel colorimetric oxygen indicator will contribute greatly to intelligent packaging for healthier and safer foods.
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Dalton, M; Finlayson, G; Hill, A; Blundell, J
2015-12-01
The Control of Eating Questionnaire (CoEQ) comprises 21-items that are designed to assess the severity and type of food cravings an individual experiences over the previous 7 days. The CoEQ has been used in clinical trials as a multi-dimensional measure of appetite, craving and mood regulation however its underlying component structure has yet to be determined. The current paper has two aims; (1) to examine the psychometric properties, and internal consistency of the CoEQ; and (2) to provide a preliminary examination of the underlying components by exploring their construct and predictive validity. Data were pooled from four studies in which a total 215 adults (80% women; Age=29.7 ± 10.3; BMI=26.5 ± 5.2) had completed the CoEQ alongside measures of psychometric eating behaviour traits, ad libitum food intake, and body composition. A principal components analysis (PCA) and parallel analysis was conducted to examine the underlying structure of the questionnaire. The resulting subscales were tested for internal consistency (Cronbach's α=0.66-0.88). PCA revealed four components that explained 54.5% of the variance. The components were identified as: Craving Control, Positive Mood, Craving for Sweet, and Craving for Savoury. Associations between the underlying CoEQ subscales and measures of body composition and eating behaviour traits confirmed construct validity of the subscales. The associations between the subscales and snack food selection and intake of palatable snack foods supported the CoEQ's predictive validity. The CoEQ has good psychometric properties with a clear component structure and acceptable internal consistency. This preliminary validation supports the CoEQ as a measure of the experience of food cravings.
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Effectiveness of Bioactive Food Components in Experimental Colon Carcinogenesis
Directory of Open Access Journals (Sweden)
Emília Hijová
2009-01-01
Full Text Available The aim of the present study was the evaluation of possible protective effects of selected bioactive food components in experimental N,N-dimethylhydrazine (DMH-induced colon carcinogenesis. Wistar albino rats (n = 92 were fed a high fat diet or conventional laboratory diet. Two weeks after the beginning of the trial, DMH injections were given to six groups of rats at the dose of 20 mg/kg b.w. twice weekly. The activity of bacterial enzymes in faeces and serum bile acid concentrations were determined. High fat diet, DMH injections, and their combination significantly increased the activies of β-galactosidase, β-glucuronidase, and α-glucosidase (p p < 0.001, as well as the bile acid concentration compared to the group at the highest risk. The protective effects of selected bioactive food components in experimentally induced colon carcinogenesis allow for their possible use in cancer prevention or treatment.
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Food components and the Immune System: from tonic agents to allergens
Directory of Open Access Journals (Sweden)
Ana Maria Caetano Faria
2013-05-01
Full Text Available The intestinal mucosa is the major site of contact with antigens, and it lodges the largest lymphoid tissue in the body. In physiological conditions, microbiota and dietary antigens are the natural sources of stimulation for the gut associated lymphoid tissues (GALT and for the immune system as a whole. Germ free models have provided some insights on the immunological role of gut antigens. However, most of the GALT is not located in the large intestine, where gut microbiota is prominent. It is concentrated in the small intestine where protein absorption takes place. In this review, we will address the involvement of food components in the development and the function of the immune system. Studies in mice have already shown that dietary proteins are critical elements for the developmental shift of the immature neonatal immune profile into a fully developed immune system. The immunological effects of other food components (such as vitamins and lipids will also be addressed. Most of the cells in the GALT are activated and local proinflammatory mediators are abundant. Regulatory elements are known to provide a delicate yet robust balance that keeps the gut homeostasis at check. Usually antigenic contact in the gut induces two major immune responses, oral tolerance and production of secretory IgA. However, under pathological conditions mucosal homeostasis is disturbed resulting in inflammatory reactions such as food hypersensitivity. Food allergy development depends on many factors such as genetic predisposition, biochemical features of allergens and a growing array of environmental elements. Neuroimmune interactions are also implicated in food allergy and they are examples of the high complexity of the phenomenon. Recent findings on the gut circuits triggered by food components will be reviewed to show that, far beyond their role as nutrients, they are critical players in the operation of immune system in health and disease.
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78 FR 52429 - Indirect Food Additives: Adhesives and Components of Coatings
2013-08-23
... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 175 Indirect Food Additives: Adhesives and Components of Coatings CFR Correction In Title 21 of the Code of Federal Regulations, Parts 170 to 199, revised as of April 1, 2013, on page 196, in Sec. 175.320, in paragraph (c), in...
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Vanham, Davy
2017-04-01
The first part of this presentation analyses which water footprint (WF) components are necessary in WF accounting to provide relevant information to address the Sustainable Development Goals (SDG's) water security (SDG 6), food security (SDG 2) and energy security (SDG 7) in a nexus setting. It is strongly based on the publication Vanham (2016) http://dx.doi.org/10.1016/j.ecoser.2015.08.003. First, the nexus links between (1) the planetary boundary freshwater resources (green and blue water resources) and (2) food, energy and blue water security are discussed. Second, it is shown which water uses are mostly represented in WF accounting. General water management and WF studies only account for the water uses agriculture, industry and domestic water. Important water uses are however mostly not identified as separate entities or even included, i.e. green and blue water resources for aquaculture, wild foods, biofuels, hydroelectric cooling, hydropower, recreation/tourism, forestry (for energy and other biomass uses) and navigation. Third, therefore a list of essential separate components to be included within WF accounting is presented. The latter would be more coherent with the water-food-energy-ecosystem nexus. The second part of the presentation gives a brief overview of the recently published Urban Water Atlas for Europe. It shows for a selected city which WF components are represented and which not. As such, it also identifies research gaps.
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Identifying Foods causing Allergies/ Intolerances among Diabetic ...
African Journals Online (AJOL)
Objective: This study was designed to identify the foods that caused allergies / intolerances and symptoms of reaction experienced by diabetic patients attending State Specialist Hospital, Akure. Materials and Methods: Ninety-eight diabetics aged 30-80 years (30 males and 68 females) were included in the study.
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Assessing the effect of oil price on world food prices: Application of principal component analysis
International Nuclear Information System (INIS)
Esmaeili, Abdoulkarim; Shokoohi, Zainab
2011-01-01
The objective of this paper is to investigate the co-movement of food prices and the macroeconomic index, especially the oil price, by principal component analysis to further understand the influence of the macroeconomic index on food prices. We examined the food prices of seven major products: eggs, meat, milk, oilseeds, rice, sugar and wheat. The macroeconomic variables studied were crude oil prices, consumer price indexes, food production indexes and GDP around the world between 1961 and 2005. We use the Scree test and the proportion of variance method for determining the optimal number of common factors. The correlation coefficient between the extracted principal component and the macroeconomic index varies between 0.87 for the world GDP and 0.36 for the consumer price index. We find the food production index has the greatest influence on the macroeconomic index and that the oil price index has an influence on the food production index. Consequently, crude oil prices have an indirect effect on food prices. - Research Highlights: →We investigate the co-movement of food prices and the macroeconomic index. →The crude oil price has indirect effect on the world GDP via its impacts on food production index. →The food production index is the source of causation for CPI and GDP is affected by CPI. →The results confirm an indirect effect among oil price, food price principal component.
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Estrogen Receptor Binding Affinity of Food Contact Material Components Estimated by QSAR.
Sosnovcová, Jitka; Rucki, Marián; Bendová, Hana
2016-09-01
The presented work characterized components of food contact materials (FCM) with potential to bind to estrogen receptor (ER) and cause adverse effects in the human organism. The QSAR Toolbox, software application designed to identify and fill toxicological data gaps for chemical hazard assessment, was used. Estrogen receptors are much less of a lock-and-key interaction than highly specific ones. The ER is nonspecific enough to permit binding with a diverse array of chemical structures. There are three primary ER binding subpockets, each with different requirements for hydrogen bonding. More than 900 compounds approved as of FCM components were evaluated for their potential to bind on ER. All evaluated chemicals were subcategorized to five groups with respect to the binding potential to ER: very strong, strong, moderate, weak binder, and no binder to ER. In total 46 compounds were characterized as potential disturbers of estrogen receptor. Among the group of selected chemicals, compounds with high and even very high affinity to the ER binding subpockets were found. These compounds may act as gene activators and cause adverse effects in the organism, particularly during pregnancy and breast-feeding. It should be considered to carry out further in vitro or in vivo tests to confirm their potential to disturb the regulation of physiological processes in humans by abnormal ER signaling and subsequently remove these chemicals from the list of approved food contact materials. Copyright© by the National Institute of Public Health, Prague 2016
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Ramírez-Luzuriaga, María J; Unar-Munguía, Mishel; Rodríguez-Ramírez, Sonia; Rivera, Juan A; González de Cosío, Teresa
2016-01-01
Inadequate complementary feeding partially explains micronutrient deficiencies in the first 2 y of life. To prevent malnutrition, the Mexican government implemented the Programa de Apoyo Alimentario (PAL), which transferred either food baskets containing micronutrient-fortified milk and animal food products or cash to beneficiary families along with educational sessions. This study evaluated the impact of PAL on 2 indicators of complementary feeding: minimum dietary diversity and consumption of iron-rich or iron-fortified foods in children aged 6-23 mo. A secondary analysis of the original PAL evaluation design was conducted through a randomized community trial implemented with 3 intervention groups (food basket with education, food basket without education, and cash transfer with education) and a control. The impact of PAL after 14 mo of exposure was estimated in 2 cross-sectional groups of children aged 6-23 mo at baseline and at follow-up in a panel of 145 communities by using difference-in-difference models. Only children who lived in households and communities that were similar between treatment groups at baseline were included in the analysis. These children were identified by using a propensity score. Of the 3 intervention groups, when compared with the control, only the food basket without education group component increased the consumption of iron-rich or iron-fortified foods by 31.2 percentage points (PP) (P diversity by 21.6 PP (P effective than cash transfers. The fact that the 2 food basket groups differed in the observed impact does not allow for more convincing conclusions to be made about the education component of the program. This trial was registered at clinicaltrials.gov as NCT01304888. © 2016 American Society for Nutrition.
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Foods and nutritional components of diets of black bear in Rocky Mountain National Park, Colorado
Baldwin, R.A.; Bender, L.C.
2009-01-01
We used scat analysis to determine diets and relative nutritional values of diets for black bears (Ursus americanus Pallas, 1780) in Rocky Mountain National Park, Colorado, from 2003 to 2006, and compared foods consumed and nutritional components to identify important sources of fecal gross energy (GE), crude fat (CF), and fecal nitrogen (FN) in annual and seasonal diets. Patterns of use of food classes followed typical seasonal patterns for bears, although use of animal matter was among the highest reported (>49% annually). Use of animal matter increased after spring, although crude protein levels in bear diets were always >25%. GE was typically lowest for grasses and other herbaceous plants and highest for ants and ungulates; FN was strongly positively related to most animal sources, but negatively correlated with vegetative matter; and CF showed the strongest positive relationship with ungulates and berries, with the latter likely influenced by the presence of seeds. Compared with historic data (1984-1991), contemporary diets included substantially greater prevalence of anthropogenic foods, which likely contributed to increases in size, condition, and productivity of the contemporary bear population. Management strategies are needed to increase quantity and quality of natural foods while minimizing dependence on anthropogenic sources.
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DEFF Research Database (Denmark)
Tam, Jamie C.; Link, Jason S.; Rossberg, Axel G.
2017-01-01
) are an important aspect of all marine ecosystems and biodiversity. Here we describe and discuss a process to evaluate the selection of operational food-web indicators for use in evaluating marine ecosystem status. This process brought together experts in food-web ecology, marine ecology, and resource management......, to identify available indicators that can be used to inform marine management. Standard evaluation criteria (availability and quality of data, conceptual basis, communicability, relevancy to management) were implemented to identify practical food-web indicators ready for operational use and indicators...... that hold promise for future use in policy and management. The major attributes of the final suite of operational food-web indicators were structure and functioning. Indicators that represent resilience of the marine ecosystem were less developed. Over 60 potential food-web indicators were evaluated...
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2012-03-23
... INTERNATIONAL TRADE COMMISSION [DN 2886] Certain Food Waste Disposers and Components and Packaging.... International Trade Commission has received a complaint entitled Certain Food Waste Disposers and Components and Packaging Thereof, DN 2886; the Commission is soliciting comments on any public interest issues raised by...
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Identifying Food Safety Concerns when Communication Barriers Exist
Neal, Jack A.; Dawson, Mary; Madera, Juan M.
2011-01-01
Abstract: Students must be prepared to lead a diverse workforce. The objective of this study was to establish a teaching method that helps students identify barriers to food safety while working in a simulated environment with communication barriers. This study employed a perspective taking exercise based upon the principles of social learning…
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Using Social Media to Identify Sources of Healthy Food in Urban Neighborhoods.
Gomez-Lopez, Iris N; Clarke, Philippa; Hill, Alex B; Romero, Daniel M; Goodspeed, Robert; Berrocal, Veronica J; Vinod Vydiswaran, V G; Veinot, Tiffany C
2017-06-01
An established body of research has used secondary data sources (such as proprietary business databases) to demonstrate the importance of the neighborhood food environment for multiple health outcomes. However, documenting food availability using secondary sources in low-income urban neighborhoods can be particularly challenging since small businesses play a crucial role in food availability. These small businesses are typically underrepresented in national databases, which rely on secondary sources to develop data for marketing purposes. Using social media and other crowdsourced data to account for these smaller businesses holds promise, but the quality of these data remains unknown. This paper compares the quality of full-line grocery store information from Yelp, a crowdsourced content service, to a "ground truth" data set (Detroit Food Map) and a commercially-available dataset (Reference USA) for the greater Detroit area. Results suggest that Yelp is more accurate than Reference USA in identifying healthy food stores in urban areas. Researchers investigating the relationship between the nutrition environment and health may consider Yelp as a reliable and valid source for identifying sources of healthy food in urban environments.
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Directory of Open Access Journals (Sweden)
Romilly E. Hodges
2015-01-01
Full Text Available Research into human biotransformation and elimination systems continues to evolve. Various clinical and in vivo studies have been undertaken to evaluate the effects of foods and food-derived components on the activity of detoxification pathways, including phase I cytochrome P450 enzymes, phase II conjugation enzymes, Nrf2 signaling, and metallothionein. This review summarizes the research in this area to date, highlighting the potential for foods and nutrients to support and/or modulate detoxification functions. Clinical applications to alter detoxification pathway activity and improve patient outcomes are considered, drawing on the growing understanding of the relationship between detoxification functions and different disease states, genetic polymorphisms, and drug-nutrient interactions. Some caution is recommended, however, due to the limitations of current research as well as indications that many nutrients exert biphasic, dose-dependent effects and that genetic polymorphisms may alter outcomes. A whole-foods approach may, therefore, be prudent.
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Perceived impact of Nepalese food and food culture in diabetes.
Sapkota, Sujata; Brien, Jo-Anne E; Gwynn, Josephine; Flood, Victoria; Aslani, Parisa
2017-06-01
Consuming a healthy diet forms an important component of diabetes management; however, adhering to a healthy diet is challenging. Dietary behaviour is often guided by socio-cultural, environmental and emotional factors, and not necessarily by physical and nutritional needs. This study explored Nepalese patients' perceptions of the impact of diet, diet management requirement for diabetes and how Nepalese food culture in particular influenced diet management. Interviews were conducted with Nepalese participants with type 2 diabetes in Sydney and Kathmandu; and data was thematically analysed. Diet was recognized as a cause of, and a key treatment modality, in diabetes. Besides doctors, participants in Nepal received a large amount of dietary information from the community. Dietary changes formed a major component of lifestyle modifications adopted after diagnosis, and mostly consisted of removal of foods with added sugar and foods with high total sugar content from the diet, and a reduction in overall quantity of foods consumed. Perceived dietary restriction requirements created social and emotional discomfort to patients. Most participants perceived the Nepalese food culture as a barrier to effective diet management. Meals high in carbohydrates, limited food choices, and food preparation methods were identified as barriers, particularly in Nepal. In Australia, participants reported greater availability and easier access to appropriate food, and healthier cooking options. The socio-cultural aspects of food behaviour, mainly, food practices during social events were identified as significant barriers. Although diet was acknowledged as an important component of diabetes care, and most adopted changes in their diet post-diagnosis, effective and sustained changes were difficult to achieve. Future public health campaigns and education strategies should focus on improving diet knowledge, awareness of food options for diabetes, and effective dietary management. Copyright
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Jiménez-Colmenero, Francisco; Cofrades, Susana; Herrero, Ana M; Ruiz-Capillas, Claudia
2017-06-14
Although an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry. However, like other foods, after purchase meats undergo certain processes before they are consumed, and these affect their composition. Although domestic handling practices can significantly alter the make-up of the marketed product in terms of healthy/unhealthy compounds, there are very few studies on their consequences. This paper provides an overview of the influence of different domestic practices (from shopping to eating) habitually followed by consumers on the presence of, and consequently on the levels of exposure to, (healthy and unhealthy) food components associated with the consumption of meats, with special reference to meat-based functional foods.
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Hawkes, Corinna
2009-01-01
The mapping and analysis of supply chains is a technique increasingly used to address problems in the food system. Yet such supply chain management has not yet been applied as a means of encouraging healthier diets. Moreover, most policies recommended to promote healthy eating focus on the consumer end of the chain. This article proposes a consumption-oriented food supply chain analysis to identify the changes needed in the food supply chain to create a healthier food environment, measured in terms of food availability, prices, and marketing. Along with established forms of supply chain analysis, the method is informed by a historical overview of how food supply chains have changed over time. The method posits that the actors and actions in the chain are affected by organizational, financial, technological, and policy incentives and disincentives, which can in turn be levered for change. It presents a preliminary example of the supply of Coca-Cola beverages into school vending machines and identifies further potential applications. These include fruit and vegetable supply chains, local food chains, supply chains for health-promoting versions of food products, and identifying financial incentives in supply chains for healthier eating. PMID:23144674
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Hawkes, Corinna
2009-07-01
The mapping and analysis of supply chains is a technique increasingly used to address problems in the food system. Yet such supply chain management has not yet been applied as a means of encouraging healthier diets. Moreover, most policies recommended to promote healthy eating focus on the consumer end of the chain. This article proposes a consumption-oriented food supply chain analysis to identify the changes needed in the food supply chain to create a healthier food environment, measured in terms of food availability, prices, and marketing. Along with established forms of supply chain analysis, the method is informed by a historical overview of how food supply chains have changed over time. The method posits that the actors and actions in the chain are affected by organizational, financial, technological, and policy incentives and disincentives, which can in turn be levered for change. It presents a preliminary example of the supply of Coca-Cola beverages into school vending machines and identifies further potential applications. These include fruit and vegetable supply chains, local food chains, supply chains for health-promoting versions of food products, and identifying financial incentives in supply chains for healthier eating.
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Mills, Virginia C; Skidmore, Paula M L; Watson, Emily O; Taylor, Rachael W; Fleming, Elizabeth A; Heath, Anne-Louise M
2015-04-01
Dietary patterns provide insight into relationships between diet and disease. Food frequency questionnaires (FFQs) can identify dietary patterns in adults, but similar analyses have not been performed for toddlers. The aim of the Eating Assessment in Toddlers study was to evaluate the relative validity and reproducibility of dietary patterns from an FFQ developed for toddlers aged 12 to 24 months. Participants were 160 toddlers aged 12 to 24 months and their primary caregiver who completed an FFQ twice, approximately 5 weeks apart (FFQ1 and FFQ2). A 5-day weighed food record was collected on nonconsecutive days between FFQ administrations. Principal component analysis identified three major dietary patterns similar across FFQ1, FFQ2, and the 5-day weighted food record. The sweet foods and fries pattern was characterized by high intakes of sweet foods, fries and roast potato and kumara (sweet potato), butter and margarines, processed meat, sweet drinks, and fruit or milk drinks. The vegetables and meat pattern was characterized by high intakes of vegetables, meat, eggs and beans, and fruit. The milk and fruit pattern was characterized by high intakes of milk and milk products and fruit, and low intakes of breastmilk and infant and follow-up formula. The FFQ (FFQ1) correctly classified 43.1% to 51.0% of toddlers into the same quartile of pattern score as the 5-day weighted food record, and Pearson correlations ranged from 0.56 to 0.68 for the three patterns. Reliability coefficients ranged from 0.71 to 0.72 for all three dietary patterns. the Eating Assessment in Toddlers study FFQ shows acceptable relative validity and high reproducibility for identifying dietary patterns in toddlers. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
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Tang, Ning; Skibsted, Leif H
2017-10-04
Aqueous solubility of zinc phytate (K sp = (2.6 ± 0.2) × 10 -47 mol 7 /L 7 ), essential for zinc bioavailability from plant foods, was found to decrease with increasing temperature corresponding to ΔH dis of -301 ± 22 kJ/mol and ΔS dis of -1901 ± 72 J/(mol K). Binding of zinc to phytate was found to be exothermic for the stronger binding site and endothermic for the weaker binding site. The solubility of the slightly soluble zinc citrate and insoluble zinc phytate was found to be considerably enhanced by the food components with oxygen donor, nitrogen donor, and sulfur donor ligands. The driving force for the enhanced solubility is mainly due to the complex formation between zinc and the investigated food components rather than ligand exchange and ternary complex formation as revealed by quantum mechanical calculations and isothermal titration calorimetry. Histidine and citrate are promising ligands for improving zinc absorption from phytate-rich foods.
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Local food in Iceland: identifying behavioral barriers to increased production and consumption
Ósk Halldórsdóttir, Þórhildur; Nicholas, Kimberly A.
2016-11-01
Increased production and consumption of local food may reduce the negative environmental, social, and economic impacts of industrialized and globalized food production. Here we examined potential barriers to increasing production and consumption of food produced in Iceland. First, we developed a new framework to address the behaviors of production and consumption simultaneously, to comprehensively analyze their potential barriers. We examined structural barriers by estimating the food production capacity of Iceland, and cultural and personal barriers through survey data on cultural norms and purchasing behavior from Matís, a research and development company. We found no structural barriers preventing Iceland from increasing production of local cereals, which would compliment current local production of meat and dairy and reduce reliance on imports, currently at 50% of the daily caloric intake. However, if food production became entirely local without changing the current mix of crops grown, there would be a 50% reduction in diversity (from 50 to 25 items in eight out of ten food categories). We did not identify any cultural barriers, as survey results demonstrated that consumers hold generally positive worldviews towards local food, with 88% satisfied with local food they had purchased. More than two-thirds of consumers regarded supporting the local farmer and considerations such as environmentally friendly production, fewer food miles, lower carbon footprint as important. However, they rated the local food they have access to as lower in meeting sustainability criteria, showing that they make justifications for not choosing local food in practice. This is a personal barrier to increased consumption of local food, and implies that marketing strategies and general knowledge connected to local food in Iceland might be improved. Although the results apply to the case of Iceland, the method of identifying behavioral barriers to change is applicable to other countries
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Bioinformatics approaches for identifying new therapeutic bioactive peptides in food
Directory of Open Access Journals (Sweden)
Nora Khaldi
2012-10-01
Full Text Available ABSTRACT:The traditional methods for mining foods for bioactive peptides are tedious and long. Similar to the drug industry, the length of time to identify and deliver a commercial health ingredient that reduces disease symptoms can take anything between 5 to 10 years. Reducing this time and effort is crucial in order to create new commercially viable products with clear and important health benefits. In the past few years, bioinformatics, the science that brings together fast computational biology, and efficient genome mining, is appearing as the long awaited solution to this problem. By quickly mining food genomes for characteristics of certain food therapeutic ingredients, researchers can potentially find new ones in a matter of a few weeks. Yet, surprisingly, very little success has been achieved so far using bioinformatics in mining for food bioactives.The absence of food specific bioinformatic mining tools, the slow integration of both experimental mining and bioinformatics, and the important difference between different experimental platforms are some of the reasons for the slow progress of bioinformatics in the field of functional food and more specifically in bioactive peptide discovery.In this paper I discuss some methods that could be easily translated, using a rational peptide bioinformatics design, to food bioactive peptide mining. I highlight the need for an integrated food peptide database. I also discuss how to better integrate experimental work with bioinformatics in order to improve the mining of food for bioactive peptides, therefore achieving a higher success rates.
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Corona, T; Iglesias, M; Anticó, E
2014-06-18
The inorganic elements potentially migrating from cork to a food simulant [a hydroalcoholic solution containing 12 and 20% (v/v) ethanol] have been determined by means of inductively coupled plasma (ICP) with atomic emission and mass spectrometric detection. The experimental instrumental conditions were evaluated in depth, taking into account spectroscopic and nonspectroscopic interference caused by the presence of ethanol and other components in the sample. We report concentrations ranging from 4 μg kg(-1) for Cd to 28000 μg kg(-1) for Al in the food simulant (concentrations given in kilograms of cork). The values found for Ba, Mn, Fe, Cu, and Zn have been compared with the guideline values stated in EU Regulation 10/2011. In all cases, cork met the general safety criteria applicable to food contact material. Finally, we have proposed water as an alternative to the hydroalcoholic solution to simplify quantification of the tested elements using ICP techniques.
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DEFF Research Database (Denmark)
Batz, M. B.; Doyle, M. P.; Morris, J. G.
2005-01-01
source responsible for illness. A wide variety of food attribution approaches and data are used around the world including the analysis of outbreak data, case-control studies, microbial subtyping and source tracking methods, and expert judgment, among others. The Food Safety Research Consortium sponsored......Identification and prioritization of effective food safety interventions require an understanding of the relationship between food and pathogen from farm to consumption. Critical to this cause is food attribution, the capacity to attribute cases of foodborne disease to the food vehicle or other...... the Food Attribution Data Workshop in October 2003 to discuss the virtues and limitations of these approaches and to identify future options for collecting food attribution data in the United States. We summarize workshop discussions and identify challenges that affect progress in this critical component...
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Jenkin, Gabrielle; Wilson, Nick; Hermanson, Nicole
2009-05-01
To evaluate the feasibility of the UK Nutrient Profile (NP) model for identifying 'unhealthy' food advertisements using a case study of New Zealand television advertisements. Four weeks of weekday television from 15.30 hours to 18.30 hours was videotaped from a state-owned (free-to-air) television channel popular with children. Food advertisements were identified and their nutritional information collected in accordance with the requirements of the NP model. Nutrient information was obtained from a variety of sources including food labels, company websites and a national nutritional database. From the 60 h sample of weekday afternoon television, there were 1893 advertisements, of which 483 were for food products or retailers. After applying the NP model, 66 % of these were classified as advertising high-fat, high-salt and high-sugar (HFSS) foods; 28 % were classified as advertising non-HFSS foods; and the remaining 2 % were unclassifiable. More than half (53 %) of the HFSS food advertisements were for 'mixed meal' items promoted by major fast-food franchises. The advertising of non-HFSS food was sparse, covering a narrow range of food groups, with no advertisements for fresh fruit or vegetables. Despite the NP model having some design limitations in classifying real-world televised food advertisements, it was easily applied to this sample and could clearly identify HFSS products. Policy makers who do not wish to completely restrict food advertising to children outright should consider using this NP model for regulating food advertising.
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Food retailing and food service.
Capps, Oral; Park, John L
2003-07-01
The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail).
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A finite element method based microwave heat transfer modeling of frozen multi-component foods
Pitchai, Krishnamoorthy
Microwave heating is fast and convenient, but is highly non-uniform. Non-uniform heating in microwave cooking affects not only food quality but also food safety. Most food industries develop microwavable food products based on "cook-and-look" approach. This approach is time-consuming, labor intensive and expensive and may not result in optimal food product design that assures food safety and quality. Design of microwavable food can be realized through a simulation model which describes the physical mechanisms of microwave heating in mathematical expressions. The objective of this study was to develop a microwave heat transfer model to predict spatial and temporal profiles of various heterogeneous foods such as multi-component meal (chicken nuggets and mashed potato), multi-component and multi-layered meal (lasagna), and multi-layered food with active packages (pizza) during microwave heating. A microwave heat transfer model was developed by solving electromagnetic and heat transfer equations using finite element method in commercially available COMSOL Multiphysics v4.4 software. The microwave heat transfer model included detailed geometry of the cavity, phase change, and rotation of the food on the turntable. The predicted spatial surface temperature patterns and temporal profiles were validated against the experimental temperature profiles obtained using a thermal imaging camera and fiber-optic sensors. The predicted spatial surface temperature profile of different multi-component foods was in good agreement with the corresponding experimental profiles in terms of hot and cold spot patterns. The root mean square error values of temporal profiles ranged from 5.8 °C to 26.2 °C in chicken nuggets as compared 4.3 °C to 4.7 °C in mashed potatoes. In frozen lasagna, root mean square error values at six locations ranged from 6.6 °C to 20.0 °C for 6 min of heating. A microwave heat transfer model was developed to include susceptor assisted microwave heating of a
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The benefit of enterprise ontology in identifying business components
Albani, Antonia
2006-01-01
The benefit of enterprise ontology in identifying business components / A. Albani, J. Dietz. - In: Artificial intelligence in theory and practice : IFIP 19th World Computer Congress ; TC 12: IFIP AI 2006 Stream, August 21-24, 2006, Santiago, Chile / ed. by Max Bramer. - New York : Springer, 2006. - S. 1-12. - (IFIP ; 217)
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Management Accounting in School Food Service.
Bryan, E. Lewis; Friedlob, G. Thomas
1982-01-01
Describes a model for establishing control of school food services through analysis of the aggregate variances of quantity, collection, and price, and of their separate components. The separable component variances are identified, measured, and compared monthly to help supervisors identify exactly where plans and operations vary. (Author/MLF)
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Powder Metallurgy Reconditioning of Food and Processing Equipment Components
Nafikov, M. Z.; Aipov, R. S.; Konnov, A. Yu.
2017-12-01
A powder metallurgy method is developed to recondition the worn surfaces of food and processing equipment components. A combined additive is composed to minimize the powder losses in sintering. A technique is constructed to determine the powder consumption as a function of the required metallic coating thickness. A rapid method is developed to determine the porosity of the coating. The proposed technology is used to fabricate a wear-resistant defectless metallic coating with favorable residual stresses, and the adhesive strength of this coating is equal to the strength of the base metal.
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Identifying key performance indicators in food technology contract R&D
Flipse, S.M.; Sanden, van der M.C.A.; Velden, van der T.; Fortuin, F.T.J.M.; Omta, S.W.F.; Osseweijer, P.
2013-01-01
Innovating companies increasingly rely on outsourcing to Contract Research Organisations (CROs) for their Research and Development (R&D), which are largely understudied. This paper presents the outcome of a case study in the field of food technology contract research, identifying context
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Methodology to identify risk-significant components for inservice inspection and testing
International Nuclear Information System (INIS)
Anderson, M.T.; Hartley, R.S.; Jones, J.L. Jr.; Kido, C.; Phillips, J.H.
1992-08-01
Periodic inspection and testing of vital system components should be performed to ensure the safe and reliable operation of Department of Energy (DOE) nuclear processing facilities. Probabilistic techniques may be used to help identify and rank components by their relative risk. A risk-based ranking would allow varied DOE sites to implement inspection and testing programs in an effective and cost-efficient manner. This report describes a methodology that can be used to rank components, while addressing multiple risk issues
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Moving Towards Sustainable Food Consumption : Identifying Barriers to Sustainable Student Diets
Ede, James; Graine, Sophia; Rhodes, Chris
2011-01-01
Adopting more sustainable consumption habits has been identified as a necessary step in the progression towards a sustainable society. In the area of sustainable consumption, personal food behaviour represents a strong leverage point. University students have been identified as a strategic audience; habits established during this transformative period can track forward into later life. This study seeks to identify the barriers inhibiting students from eating more sustainably. Perceived benefi...
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Newer Approaches to Identify Potential Untoward Effects in Functional Foods.
Marone, Palma Ann; Birkenbach, Victoria L; Hayes, A Wallace
2016-01-01
Globalization has greatly accelerated the numbers and variety of food and beverage products available worldwide. The exchange among greater numbers of countries, manufacturers, and products in the United States and worldwide has necessitated enhanced quality measures for nutritional products for larger populations increasingly reliant on functionality. These functional foods, those that provide benefit beyond basic nutrition, are increasingly being used for their potential to alleviate food insufficiency while enhancing quality and longevity of life. In the United States alone, a steady import increase of greater than 15% per year or 24 million shipments, over 70% products of which are food related, is regulated under the Food and Drug Administration (FDA). This unparalleled growth has resulted in the need for faster, cheaper, and better safety and efficacy screening methods in the form of harmonized guidelines and recommendations for product standardization. In an effort to meet this need, the in vitro toxicology testing market has similarly grown with an anticipatory 15% increase between 2010 and 2015 of US$1.3 to US$2.7 billion. Although traditionally occupying a small fraction of the market behind pharmaceuticals and cosmetic/household products, the scope of functional food testing, including additives/supplements, ingredients, residues, contact/processing, and contaminants, is potentially expansive. Similarly, as functional food testing has progressed, so has the need to identify potential adverse factors that threaten the safety and quality of these products. © The Author(s) 2015.
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Using non-food information to identify food-choice segment membership
Kornelis, M.; Herpen, van E.; Lans, van der I.A.; Aramyan, L.H.
2010-01-01
Food companies, governments, and societal organizations use an increasing number of food-choice motives to persuade consumers to buy food products, and the question which combinations of motives matter for which type of consumer has become of central relevance. In this study, we use a concomitant
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The Exploitation of the Traditional Component in Restructuring Modern Food Offer in Romania
Directory of Open Access Journals (Sweden)
Magdalena Bobe
2016-11-01
Full Text Available Food and eating habits, together with adjacent agricultural activities have had and an important role in the development of modern society and the individual itself. Besides its nutritional role, food has become a main socio-cultural determinant, food consumption patterns being influenced, on one hand, by psycho-sensory and quality characteristics of the food product and, on the other hand, by the physiological state of the consumer and its main determinants: traditions, religion and culture. These elements, together with economic considerations have a significant share in shaping the modern eating habits. In this context, the present paper aims to identify and analyze the main capitalization methods of the food’s traditional potential in reshaping the modern food offer, starting with a literature review and continuing with an exploratory analyze of the traditional food sector in Romania. Considering the main directions outlined by literature, this article tries to identify a set of specific features of the traditional food sector in Romania both in terms of producer and consumer perspectives. In this regard, an interview and an exploratory based questionnaire study were conducted. Having as a starting point the wide variety of Romanian food resources, this study aims to highlight how culinary customs have been modeled throughout history in order to establish eating patterns as an assessment method based on the impact of technological progress on the future alimentation.
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International Nuclear Information System (INIS)
Byun, Gyo-Hyuk; Moon, Hyo-Bang; Choi, Jung-Hwa; Hwang, Jeomshik; Kang, Chang-Keun
2013-01-01
Highlights: • PCBs, OCPs, and PBDEs were analyzed for 32 marine species in the Yellow Sea. • Their bioaccumulation potentials were assessed in combination with stable isotopes. • Pelagic and benthic food-chain components were separated by their δ 13 C values. • Pelagic food chain was a major bioaccumulation pathway for selected PCBs and OCPs. • The other compounds displayed low bioaccumulation potentials through food chains. -- Abstract: Concentrations of polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), and polybrominated diphenyl ethers (PBDEs) were measured in 32 species inhabiting the Yellow Sea to assess their bioaccumulation potentials. The concentrations in these samples were lower than those reported for other countries or locations. Relatively high levels of BDE 209 in biota suggest an ongoing source of deca-BDE technical mixing within the Yellow Sea. The accumulation profiles of PCBs were uniform between species, but the concentrations of OCPs and PBDEs varied widely. Pelagic and benthic food-chain components were separated by their δ 13 C values. Significant positive correlations between δ 15 N and PCB 153, PCB 138, p,p′-DDE, oxy-chlordane, and trans-nonachlordane were found only for pelagic consumers, indicating that the pelagic food chain is an important bioaccumulation pathway for selected PCB and OCP compounds. The other compounds did not show any biomagnification through benthic and pelagic food chains, suggesting the lower bioaccumulation potentials of these contaminants
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Meier, Timothy B; Wildenberg, Joseph C; Liu, Jingyu; Chen, Jiayu; Calhoun, Vince D; Biswal, Bharat B; Meyerand, Mary E; Birn, Rasmus M; Prabhakaran, Vivek
2012-01-01
Parallel Independent Component Analysis (para-ICA) is a multivariate method that can identify complex relationships between different data modalities by simultaneously performing Independent Component Analysis on each data set while finding mutual information between the two data sets. We use para-ICA to test the hypothesis that spatial sub-components of common resting state networks (RSNs) covary with specific behavioral measures. Resting state scans and a battery of behavioral indices were collected from 24 younger adults. Group ICA was performed and common RSNs were identified by spatial correlation to publically available templates. Nine RSNs were identified and para-ICA was run on each network with a matrix of behavioral measures serving as the second data type. Five networks had spatial sub-components that significantly correlated with behavioral components. These included a sub-component of the temporo-parietal attention network that differentially covaried with different trial-types of a sustained attention task, sub-components of default mode networks that covaried with attention and working memory tasks, and a sub-component of the bilateral frontal network that split the left inferior frontal gyrus into three clusters according to its cytoarchitecture that differentially covaried with working memory performance. Additionally, we demonstrate the validity of para-ICA in cases with unbalanced dimensions using simulated data.
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Burgain, J; Scher, J; Francius, G; Borges, F; Corgneau, M; Revol-Junelles, A M; Cailliez-Grimal, C; Gaiani, C
2014-11-01
This review gives an overview of the importance of interactions occurring in dairy matrices between Lactic Acid Bacteria and milk components. Dairy products are important sources of biological active compounds of particular relevance to human health. These compounds include immunoglobulins, whey proteins and peptides, polar lipids, and lactic acid bacteria including probiotics. A better understanding of interactions between bioactive components and their delivery matrix may successfully improve their transport to their target site of action. Pioneering research on probiotic lactic acid bacteria has mainly focused on their host effects. However, very little is known about their interaction with dairy ingredients. Such knowledge could contribute to designing new and more efficient dairy food, and to better understand relationships between milk constituents. The purpose of this review is first to provide an overview of the current knowledge about the biomolecules produced on bacterial surface and the composition of the dairy matter. In order to understand how bacteria interact with dairy molecules, adhesion mechanisms are subsequently reviewed with a special focus on the environmental conditions affecting bacterial adhesion. Methods dedicated to investigate the bacterial surface and to decipher interactions between bacteria and abiotic dairy components are also detailed. Finally, relevant industrial implications of these interactions are presented and discussed. Copyright © 2014 Elsevier B.V. All rights reserved.
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Identifying pregnant women who would adhere to food taboos in a ...
African Journals Online (AJOL)
Identifying pregnant women who would adhere to food taboos in a rural ... Poor maternal nutrition, especially in rural settings, adversely affects pregnancy and ... Data was collected from 405 pregnant women that attended antenatal care at ...
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School Foodservice Personnel's Struggle with Using Labels to Identify Whole-Grain Foods
Chu, Yen Li; Orsted, Mary; Marquart, Len; Reicks, Marla
2012-01-01
Objective: To describe how school foodservice personnel use current labeling methods to identify whole-grain products and the influence on purchasing for school meals. Methods: Focus groups explored labeling methods to identify whole-grain products and barriers to incorporating whole-grain foods in school meals. Qualitative analysis procedures and…
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Mith, Hasika; Duré, Rémi; Delcenserie, Véronique; Zhiri, Abdesselam; Daube, Georges; Clinquart, Antoine
2014-01-01
This study was undertaken to determine the in vitro antimicrobial activities of 15 commercial essential oils and their main components in order to pre-select candidates for potential application in highly perishable food preservation. The antibacterial effects against food-borne pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, and enterohemorrhagic Escherichia coli O157:H7) and food spoilage bacteria (Brochothrix thermosphacta and Pseudomonas fluorescens) were tested using paper disk diffusion method, followed by determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Most of the tested essential oils exhibited antimicrobial activity against all tested bacteria, except galangal oil. The essential oils of cinnamon, oregano, and thyme showed strong antimicrobial activities with MIC ≥ 0.125 μL/mL and MBC ≥ 0.25 μL/mL. Among tested bacteria, P. fluorescens was the most resistant to selected essential oils with MICs and MBCs of 1 μL/mL. The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria. These materials could be served as an important natural alternative to prevent bacterial growth in food products. PMID:25473498
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Perez-Gregorio, Rosa; Simal-Gandara, Jesus
2017-01-01
Eating behaviours are closely related to some medical conditions potentially leading to death such as cancer, cardiovascular disease and diabetes. Healthy eating practices, maintaining a normal weight, and regular physical activity could prevent up to 80% of coronary heart disease, 90% of type-2 diabetes and onethird of all cancers [1]. Over the last two decades, the food industry has invested much effort in research and development of healthier, more nutritious foods. These foods are frequently designated "functional" when they contain nutritional components required for healthy living or "nutraceuticals" when intended to treat or prevent disease or disorders through a variety of bioactive (e.g., antioxidant, antimicrobial, immunomodulatory, hypocholesterolaemic) functions that are performed by functional enzymes, probiotics, prebiotics, fibres, phytosterols, peptides, proteins, isoflavones, saponins or phytic acid, among other substances. Some agricultural and industrial residues have proven to be excellent choices as raw materials for producing bioactive compounds and have been proposed as potentially safe natural sources of antimicrobials and/or antioxidants for the food industry. Functional food ingredients containing bioactive compounds could be used as plant extracts by pharmaceutical and food industries. Bioactive food components influence health outcomes. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.
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Schwedhelm, Carolina; Iqbal, Khalid; Knüppel, Sven; Schwingshackl, Lukas; Boeing, Heiner
2018-02-01
Principal component analysis (PCA) is a widely used exploratory method in epidemiology to derive dietary patterns from habitual diet. Such dietary patterns seem to originate from intakes on multiple days and eating occasions. Therefore, analyzing food intake of study populations with different levels of food consumption can provide additional insights as to how habitual dietary patterns are formed. We analyzed the food intake data of German adults in terms of the relations among food groups from three 24-h dietary recalls (24hDRs) on the habitual, single-day, and main-meal levels, and investigated the contribution of each level to the formation of PCA-derived habitual dietary patterns. Three 24hDRs were collected in 2010-2012 from 816 adults for an European Prospective Investigation into Cancer and Nutrition (EPIC)-Potsdam subcohort study. We identified PCA-derived habitual dietary patterns and compared cross-sectional food consumption data in terms of correlation (Spearman), consistency (intraclass correlation coefficient), and frequency of consumption across all days and main meals. Contribution to the formation of the dietary patterns was obtained through Spearman correlation of the dietary pattern scores. Among the meals, breakfast appeared to be the most consistent eating occasion within individuals. Dinner showed the strongest correlations with "Prudent" (Spearman correlation = 0.60), "Western" (Spearman correlation = 0.59), and "Traditional" (Spearman correlation = 0.60) dietary patterns identified on the habitual level, and lunch showed the strongest correlations with the "Cereals and legumes" (Spearman correlation = 0.60) habitual dietary pattern. Higher meal consistency was related to lower contributions to the formation of PCA-derived habitual dietary patterns. Absolute amounts of food consumption did not strongly conform to the habitual dietary patterns by meals, suggesting that these patterns are formed by complex combinations of variable food
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Wei-Wen Huang
2015-01-01
Transferring the hazardous chemicals contained in food packaging materials into food would threaten the health of consumers, therefore, the related laws and regulations and the detection method of hazardous substance have been established at home and abroad to ensure the safety to use the food packaging material. According to the analysis on the hazardous component in the food packaging, a set of detection methods for hazardous substance in the food packaging was established in the paper and ...
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Wang, Chun-Hua; Zhong, Yi; Zhang, Yan; Liu, Jin-Ping; Wang, Yue-Fei; Jia, Wei-Na; Wang, Guo-Cai; Li, Zheng; Zhu, Yan; Gao, Xiu-Mei
2016-02-01
Chinese medicine is known to treat complex diseases with multiple components and multiple targets. However, the main effective components and their related key targets and functions remain to be identified. Herein, a network analysis method was developed to identify the main effective components and key targets of a Chinese medicine, Lianhua-Qingwen Formula (LQF). The LQF is commonly used for the prevention and treatment of viral influenza in China. It is composed of 11 herbs, gypsum and menthol with 61 compounds being identified in our previous work. In this paper, these 61 candidate compounds were used to find their related targets and construct the predicted-target (PT) network. An influenza-related protein-protein interaction (PPI) network was constructed and integrated with the PT network. Then the compound-effective target (CET) network and compound-ineffective target network (CIT) were extracted, respectively. A novel approach was developed to identify effective components by comparing CET and CIT networks. As a result, 15 main effective components were identified along with 61 corresponding targets. 7 of these main effective components were further experimentally validated to have antivirus efficacy in vitro. The main effective component-target (MECT) network was further constructed with main effective components and their key targets. Gene Ontology (GO) analysis of the MECT network predicted key functions such as NO production being modulated by the LQF. Interestingly, five effective components were experimentally tested and exhibited inhibitory effects on NO production in the LPS induced RAW 264.7 cell. In summary, we have developed a novel approach to identify the main effective components in a Chinese medicine LQF and experimentally validated some of the predictions.
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Modelling Creativity: Identifying Key Components through a Corpus-Based Approach.
Jordanous, Anna; Keller, Bill
2016-01-01
Creativity is a complex, multi-faceted concept encompassing a variety of related aspects, abilities, properties and behaviours. If we wish to study creativity scientifically, then a tractable and well-articulated model of creativity is required. Such a model would be of great value to researchers investigating the nature of creativity and in particular, those concerned with the evaluation of creative practice. This paper describes a unique approach to developing a suitable model of how creative behaviour emerges that is based on the words people use to describe the concept. Using techniques from the field of statistical natural language processing, we identify a collection of fourteen key components of creativity through an analysis of a corpus of academic papers on the topic. Words are identified which appear significantly often in connection with discussions of the concept. Using a measure of lexical similarity to help cluster these words, a number of distinct themes emerge, which collectively contribute to a comprehensive and multi-perspective model of creativity. The components provide an ontology of creativity: a set of building blocks which can be used to model creative practice in a variety of domains. The components have been employed in two case studies to evaluate the creativity of computational systems and have proven useful in articulating achievements of this work and directions for further research.
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A Delphi study to identify the core components of nurse to nurse handoff.
O'Rourke, Jennifer; Abraham, Joanna; Riesenberg, Lee Ann; Matson, Jeff; Lopez, Karen Dunn
2018-03-08
The aim of this study was to identify the core components of nurse-nurse handoffs. Patient handoffs involve a process of passing information, responsibility and control from one caregiver to the next during care transitions. Around the globe, ineffective handoffs have serious consequences resulting in wrong treatments, delays in diagnosis, longer stays, medication errors, patient falls and patient deaths. To date, the core components of nurse-nurse handoff have not been identified. This lack of identification is a significant gap in moving towards a standardized approach for nurse-nurse handoff. Mixed methods design using the Delphi technique. From May 2016 - October 2016, using a series of iterative steps, a panel of handoff experts gave feedback on the nurse-nurse handoff core components and the content in each component to be passed from one nurse to the next during a typical unit-based shift handoff. Consensus was defined as 80% agreement or higher. After three rounds of participant review, 17 handoff experts with backgrounds in clinical nursing practice, academia and handoff research came to consensus on the core components of handoff: patient summary, action plan and nurse-nurse synthesis. This is the first study to identify the core components of nurse-nurse handoff. Subsequent testing of the core components will involve evaluating the handoff approach in a simulated and then actual patient care environment. Our long-term goal is to improve patient safety outcomes by validating an evidence-based handoff framework and handoff curriculum for pre-licensure nursing programmes that strengthen the quality of their handoff communication as they enter clinical practice. © 2018 John Wiley & Sons Ltd.
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Elements affecting food waste in the food service sector.
Heikkilä, Lotta; Reinikainen, Anu; Katajajuuri, Juha-Matti; Silvennoinen, Kirsi; Hartikainen, Hanna
2016-10-01
Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Chao, Eunice; Krewski, Daniel
2008-12-01
This paper presents an exploratory evaluation of four functional components of a proposed risk-based classification scheme (RBCS) for crop-derived genetically modified (GM) foods in a concordance study. Two independent raters assigned concern levels to 20 reference GM foods using a rating form based on the proposed RBCS. The four components of evaluation were: (1) degree of concordance, (2) distribution across concern levels, (3) discriminating ability of the scheme, and (4) ease of use. At least one of the 20 reference foods was assigned to each of the possible concern levels, demonstrating the ability of the scheme to identify GM foods of different concern with respect to potential health risk. There was reasonably good concordance between the two raters for the three separate parts of the RBCS. The raters agreed that the criteria in the scheme were sufficiently clear in discriminating reference foods into different concern levels, and that with some experience, the scheme was reasonably easy to use. Specific issues and suggestions for improvements identified in the concordance study are discussed.
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Identifying the community structure of the food-trade international multi-network
Torreggiani, S.; Mangioni, G.; Puma, M. J.; Fagiolo, G.
2018-05-01
Achieving international food security requires improved understanding of how international trade networks connect countries around the world through the import-export flows of food commodities. The properties of international food trade networks are still poorly documented, especially from a multi-network perspective. In particular, nothing is known about the multi-network’s community structure. Here we find that the individual crop-specific layers of the multi-network have densely connected trading groups, a consistent characteristic over the period 2001–2011. Further, the multi-network is characterized by low variability over this period but with substantial heterogeneity across layers in each year. In particular, the layers are mostly assortative: more-intensively connected countries tend to import from and export to countries that are themselves more connected. We also fit econometric models to identify social, economic and geographic factors explaining the probability that any two countries are co-present in the same community. Our estimates indicate that the probability of country pairs belonging to the same food trade community depends more on geopolitical and economic factors—such as geographical proximity and trade-agreement co-membership—than on country economic size and/or income. These community-structure findings of the multi-network are especially valuable for efforts to understand past and emerging dynamics in the global food system, especially those that examine potential ‘shocks’ to global food trade.
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Identifying key components for an effective case report poster: an observational study.
Willett, Lisa L; Paranjape, Anuradha; Estrada, Carlos
2009-03-01
Residents demonstrate scholarly activity by presenting posters at academic meetings. Although recommendations from national organizations are available, evidence identifying which components are most important is not. To develop and test an evaluation tool to measure the quality of case report posters and identify the specific components most in need of improvement. Faculty evaluators reviewed case report posters and provided on-site feedback to presenters at poster sessions of four annual academic general internal medicine meetings. A newly developed ten-item evaluation form measured poster quality for specific components of content, discussion, and format (5-point Likert scale, 1 = lowest, 5 = highest). Evaluation tool performance, including Cronbach alpha and inter-rater reliability, overall poster scores, differences across meetings and evaluators and specific components of the posters most in need of improvement. Forty-five evaluators from 20 medical institutions reviewed 347 posters. Cronbach's alpha of the evaluation form was 0.84 and inter-rater reliability, Spearman's rho 0.49 (p words. Our evaluation tool provides empirical data to guide trainees as they prepare posters for presentation which may improve poster quality and enhance their scholarly productivity.
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Netrusov, A. I.; Zhou, Qingxin; Guo, Danyang; Liu, Xiaoyong; He, Hailun; Xin, Xue; Wang, Yifen; Chen, Leilei
2017-01-01
The Ginkgo biloba is one of ancient trees that exists from billions of years ago, its leaf and nut are used as herbs and foods in China, while so far its pollen does not have any application except pollination. In order to evaluate the antioxidant activity of Ginkgo biloba pollen, and rapidly screen its antioxidative components, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability, total flavonoid, total phenol, and proanthocyanidin of Ginkgo biloba pollen were determined and compared with those of Ginkgo biloba leaf and nut, and the off-line DPPH-HPLC-PAD and HPLC-ESI-MS2 were applied for screening and identifying the antioxidant flavonoids in Ginkgo biloba pollen. The results showed that the DPPH scavenging ability of Ginkgo biloba pollen was much higher than Ginkgo biloba nut, but lower than Ginkgo biloba leaf, while the total content of flavonoid in Ginkgo biloba pollen was approximately 4.37 times higher than in Ginkgo biloba leaf. Further studies found that the major flavonol aglycone in Ginkgo biloba pollen was kaempferol, which accounted for 96.71% of the total aglycones (includes quercetin, kaempferol and isorhamnetin), and the main flavonoid components in Ginkgo biloba pollen were flavonoid glycosides. Finally, ten antioxidant peaks were screened and identified to be flavonoids (including kaempferol and nine flavonoid glycosides), so flavonoids were likely to be the main antioxidant components in GP, and among them, three novel kaempferol glycosides (peaks 1, 2, and 3) were found in Ginkgo biloba pollen for the first time, which had never been found in Ginkgo biloba. PMID:28095510
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Diao, K; Farmani, R; Fu, G; Astaraie-Imani, M; Ward, S; Butler, D
2014-01-01
Large water distribution systems (WDSs) are networks with both topological and behavioural complexity. Thereby, it is usually difficult to identify the key features of the properties of the system, and subsequently all the critical components within the system for a given purpose of design or control. One way is, however, to more explicitly visualize the network structure and interactions between components by dividing a WDS into a number of clusters (subsystems). Accordingly, this paper introduces a clustering strategy that decomposes WDSs into clusters with stronger internal connections than external connections. The detected cluster layout is very similar to the community structure of the served urban area. As WDSs may expand along with urban development in a community-by-community manner, the correspondingly formed distribution clusters may reveal some crucial configurations of WDSs. For verification, the method is applied to identify all the critical links during firefighting for the vulnerability analysis of a real-world WDS. Moreover, both the most critical pipes and clusters are addressed, given the consequences of pipe failure. Compared with the enumeration method, the method used in this study identifies the same group of the most critical components, and provides similar criticality prioritizations of them in a more computationally efficient time.
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Food additives and food components in total diets in The Netherlands
Dokkum, W. van; Vos, R.H. de; Cloughley, F.A.; Hulshof, K.F.A.M.; Dukel, F.; Wijsman, J.A.
1982-01-01
During a period of 2 years, every 2 months 126 different food items forming a 'market basket' were purchased, prepared and divided into twelve food commodity groups. The 'market basket' was based on a study of the dietary pattern of 16- to 18-year-old male adolescents. In the (homogenized) food
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Donfrancesco, Brizio Di; Koppel, Kadri
2017-06-17
Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) with a modified headspace solid-phase microextraction (SPME) method was performed on three extruded dry dog food diets manufactured with different fractions of red sorghum and a control diet containing corn, brewer's rice, and wheat as a grain source in order to determine the effect of sorghum fractions on dry dog food sensory properties. The aroma compounds and flavor profiles of samples were similar with small differences, such as higher toasted aroma notes, and musty and dusty flavor in the mill-feed sample. A total of 37 compounds were tentatively identified and semi-quantified. Aldehydes were the major group present in the samples. The total volatile concentration was low, reflecting the mild aroma of the samples. Partial least squares regression was performed to identify correlations between sensory characteristics and detected aroma compounds. Possible relationships, such as hexanal and oxidized oil, and broth aromatics were identified. Volatile compounds were also associated with earthy, musty, and meaty aromas and flavor notes. This study showed that extruded dry dog foods manufactured with different red sorghum fractions had similar aroma, flavor, and volatile profiles.
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Marenholz, Ingo; Grosche, Sarah; Kalb, Birgit; Rüschendorf, Franz; Blümchen, Katharina; Schlags, Rupert; Harandi, Neda; Price, Mareike; Hansen, Gesine; Seidenberg, Jürgen; Röblitz, Holger; Yürek, Songül; Tschirner, Sebastian; Hong, Xiumei; Wang, Xiaobin; Homuth, Georg; Schmidt, Carsten O; Nöthen, Markus M; Hübner, Norbert; Niggemann, Bodo; Beyer, Kirsten; Lee, Young-Ae
2017-10-20
Genetic factors and mechanisms underlying food allergy are largely unknown. Due to heterogeneity of symptoms a reliable diagnosis is often difficult to make. Here, we report a genome-wide association study on food allergy diagnosed by oral food challenge in 497 cases and 2387 controls. We identify five loci at genome-wide significance, the clade B serpin (SERPINB) gene cluster at 18q21.3, the cytokine gene cluster at 5q31.1, the filaggrin gene, the C11orf30/LRRC32 locus, and the human leukocyte antigen (HLA) region. Stratifying the results for the causative food demonstrates that association of the HLA locus is peanut allergy-specific whereas the other four loci increase the risk for any food allergy. Variants in the SERPINB gene cluster are associated with SERPINB10 expression in leukocytes. Moreover, SERPINB genes are highly expressed in the esophagus. All identified loci are involved in immunological regulation or epithelial barrier function, emphasizing the role of both mechanisms in food allergy.
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Greiner, Maximilian; Sonnleitner, Bettina; Mailänder, Markus; Briesen, Heiko
2014-02-01
Additional benefits of foods are an increasing factor in the consumer's purchase. To produce foods with the properties the consumer demands, understanding the micro- and nanostructure is becoming more important in food research today. We present molecular dynamics (MD) simulations as a tool to study complex and multi-component food systems on the example of chocolate conching. The process of conching is chosen because of the interesting challenges it provides: the components (fats, emulsifiers and carbohydrates) contain diverse functional groups, are naturally fluctuating in their chemical composition, and have a high number of internal degrees of freedom. Further, slow diffusion in the non-aqueous medium is expected. All of these challenges are typical to food systems in general. Simulation results show the suitability of present force fields to correctly model the liquid and crystal density of cocoa butter and sucrose, respectively. Amphiphilic properties of emulsifiers are observed by micelle formation in water. For non-aqueous media, pulling simulations reveal high energy barriers for motion in the viscous cocoa butter. The work for detachment of an emulsifier from the sucrose crystal is calculated and matched with detachment of the head and tail groups separately. Hydrogen bonding is shown to be the dominant interaction between the emulsifier and the crystal surface. Thus, MD simulations are suited to model the interaction between the emulsifier and sugar crystal interface in non-aqueous media, revealing detailed information about the structuring and interactions on a molecular level. With interaction parameters being available for a wide variety of chemical groups, MD simulations are a valuable tool to understand complex and multi-component food systems in general. MD simulations provide a substantial benefit to researchers to verify their hypothesis in dynamic simulations with an atomistic resolution. Rapid rise of computational resources successively
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Garcia-Martinez, Irma; Weiss, Theresa R; Yousaf, Muhammad N; Ali, Ather; Mehal, Wajahat Z
2018-01-01
Leukocyte activation (LA) testing identifies food items that induce a patient specific cellular response in the immune system, and has recently been shown in a randomized double blinded prospective study to reduce symptoms in patients with irritable bowel syndrome (IBS). We hypothesized that test reactivity to particular food items, and the systemic immune response initiated by these food items, is due to the release of cellular DNA from blood immune cells. We tested this by quantifying total DNA concentration in the cellular supernatant of immune cells exposed to positive and negative foods from 20 healthy volunteers. To establish if the DNA release by positive samples is a specific phenomenon, we quantified myeloperoxidase (MPO) in cellular supernatants. We further assessed if a particular immune cell population (neutrophils, eosinophils, and basophils) was activated by the positive food items by flow cytometry analysis. To identify the signaling pathways that are required for DNA release we tested if specific inhibitors of key signaling pathways could block DNA release. Foods with a positive LA test result gave a higher supernatant DNA content when compared to foods with a negative result. This was specific as MPO levels were not increased by foods with a positive LA test. Protein kinase C (PKC) inhibitors resulted in inhibition of positive food stimulated DNA release. Positive foods resulted in CD63 levels greater than negative foods in eosinophils in 76.5% of tests. LA test identifies food items that result in release of DNA and activation of peripheral blood innate immune cells in a PKC dependent manner, suggesting that this LA test identifies food items that result in release of inflammatory markers and activation of innate immune cells. This may be the basis for the improvement in symptoms in IBS patients who followed an LA test guided diet.
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Food and feed components for gut health-promoting adhesion of E. coli Salmonella enterica
Becker, P.M.; Galletti, S.
2008-01-01
BACKGROUND: A host runs less risk of contracting a gastrointestinal infection when enteropathogenic bacteria adhere to dietary fibers instead of to epithelial cell receptors. The aim of this study was to test the binding capacity of food and feed components for intestinal bacteria from various hosts
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Detection of irradiated strawberries by identifying ESR peak of irradiated cellulose component
International Nuclear Information System (INIS)
Goto, Michiko; Tanabe, Hiroko
2002-01-01
The method of detecting low-dose irradiated strawberries by identifying ESR peak of irradiated cellulose component was studied. Ratio of peak height (S) of high magnetic field cellulose component, and noise width (N) of either irradiated or unirradiated seeds of strawberries were compared. In this study, sample was identified to be irradiated when S/N ratio of ESR spectrum of 4 min. sweep time was above 0.7. In the case of S/N ratio below 0.7, when the S/N ratio of integrated ESR spectrum, obtained from measuring 10 times with 1 min. sweep time was above 1.0, the sample was identified to be irradiated. The result suggests that S/N ratio is a good marker to detect the irradiation. The strawberries irradiated above 0.5kGy was able to be detected after 3 days storage at room temperature, after 21 days refrigeration and after 60 days freezing, respectively. (author)
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Development of a novel scoring system for identifying emerging chemical risks in the food chain.
Oltmanns, J; Licht, O; Bitsch, A; Bohlen, M-L; Escher, S E; Silano, V; MacLeod, M; Serafimova, R; Kass, G E N; Merten, C
2018-02-21
The European Food Safety Authority (EFSA) is responsible for risk assessment of all aspects of food safety, including the establishment of procedures aimed at the identification of emerging risks to food safety. Here, a scoring system was developed for identifying chemicals registered under the European REACH Regulation that could be of potential concern in the food chain using the following parameters: (i) environmental release based on maximum aggregated tonnages and environmental release categories; (ii) biodegradation in the environment; (iii) bioaccumulation and in vivo and in vitro toxicity. The screening approach was tested on 100 data-rich chemicals registered under the REACH Regulation at aggregated volumes of at least 1000 tonnes per annum. The results show that substance-specific data generated under the REACH Regulation can be used to identify potential emerging risks in the food chain. After application of the screening procedure, priority chemicals can be identified as potentially emerging risk chemicals through the integration of exposure, environmental fate and toxicity. The default approach is to generate a single total score for each substance using a predefined weighting scenario. However, it is also possible to use a pivot table approach to combine the individual scores in different ways that reflect user-defined priorities, which enables a very flexible, iterative definition of screening criteria. Possible applications of the approaches are discussed using illustrative examples. Either approach can then be followed by in-depth evaluation of priority substances to ensure the identification of substances that present a real emerging chemical risk in the food chain.
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Melatonin identified in meats and other food stuffs: potentially nutritional impact.
Tan, Dun-Xian; Zanghi, Brian M; Manchester, Lucien C; Reiter, Russel J
2014-09-01
Melatonin has been identified in primitive photosynthetic bacteria, fungi, plants, and animals including humans. Vegetables, fruits, cereals, wine, and beers all contain melatonin. However, the melatonin content in meats has not been reported previously. Here, for the first time, we report melatonin in meats, eggs, colostrum, and in other edible food products. The levels of melatonin measured by HPLC, in lamb, beef, pork, chicken, and fish, are comparable to other food stuffs (in the range of ng/g). These levels are significantly higher than melatonin concentrations in the blood of vertebrates. As melatonin is a potent antioxidant, its presence in the meat could contribute to shelf life duration as well as preserve their quality and taste. In addition, the consumption of these foods by humans or animals could have health benefits considering the important functions of melatonin as a potent free radical scavenger and antioxidant. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.
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2012-08-22
... INTERNATIONAL TRADE COMMISSION [Investigation No. 337-TA-838] Certain Food Waste Disposers and Components and Packaging Thereof; Notice of Commission Determination Not to Review an Initial Determination Granting Complainant's Motions To Amend the Notice of Investigation and Complaint AGENCY: U.S...
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Essential Nutrition and Food Systems Components for School Curricula: Views from Experts in Iran.
Sadegholvad, Sanaz; Yeatman, Heather; Omidvar, Nasrin; Parrish, Anne-Maree; Worsley, Anthony
2017-07-01
This study aimed to investigate food experts' views on important nutrition and food systems knowledge issues for education purposes at schools in Iran. In 2012, semi-structured, face-to-face or telephone interviews were conducted with twenty-eight acknowledged Iranian experts in food and nutrition fields. Participants were selected from four major provinces in Iran (Tehran, Isfahan, Fars and Gilan). Open-ended interview questions were used to identify nutrition and food systems knowledge issues, which experts considered as important to be included in school education programs. Qualitative interviews were analyzed thematically using NVivo. A framework of knowledge that would assist Iranian students and school-leavers to make informed decisions in food-related areas was developed, comprising five major clusters and several sub-clusters. Major knowledge clusters included nutrition basics; food production; every day food-related practices; prevalent nutritional health problems in Iran and improvement of students' ethical attitudes in the food domain. These findings provide a guide to curriculum developers and policy makers to assess current education curricula in order to optimize students' knowledge of nutrition and food systems.
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Presence of CP4-EPSPS Component in Roundup Ready Soybean-Derived Food Products
Directory of Open Access Journals (Sweden)
Honghong Wu
2012-02-01
Full Text Available With the widespread use of Roundup Ready soya (event 40-3-2 (RRS, the traceability of transgenic components, especially protein residues, in different soya-related foodstuffs has become an important issue. In this report, transgenic components in commercial soya (including RRS protein concentrates were firstly detected by using polymerase chain reaction (PCR and western blot. The results illustrated the different degradation patterns of the cp4-epsps gene and corresponding protein in RRS-derived protein concentrates. Furthermore, western blot was applied to investigate the single factor of food processing and the matrix on the disintegration of CP4-EPSPS protein in RRS powder and soya-derived foodstuffs, and trace the degradation patterns during the food production chain. Our results suggested that the exogenous full length of CP4-EPSPS protein in RRS powder was distinctively sensitive to various heat treatments, including heat, microwave and autoclave (especially, and only one degradation fragment (23.4 kD of CP4-EPSPS protein was apparently observed when autoclaving was applied. By tracing the protein degradation during RRS-related products, including tofu, tou-kan, and bean curd sheets, however, four degradation fragments (42.9, 38.2, 32.2 and 23.4 kD were displayed, suggesting that both boiling and bittern adding procedures might have extensive effects on CP4-EPSPS protein degradation. Our results thus confirmed that the distinctive residues of the CP4-EPSPS component could be traced in RRS-related foodstuffs.
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Presence of CP4-EPSPS Component in Roundup Ready Soybean-Derived Food Products
Wu, Honghong; Zhang, Yu; Zhu, Changqing; Xiao, Xiao; Zhou, Xinghu; Xu, Sheng; Shen, Wenbiao; Huang, Ming
2012-01-01
With the widespread use of Roundup Ready soya (event 40-3-2) (RRS), the traceability of transgenic components, especially protein residues, in different soya-related foodstuffs has become an important issue. In this report, transgenic components in commercial soya (including RRS) protein concentrates were firstly detected by using polymerase chain reaction (PCR) and western blot. The results illustrated the different degradation patterns of the cp4-epsps gene and corresponding protein in RRS-derived protein concentrates. Furthermore, western blot was applied to investigate the single factor of food processing and the matrix on the disintegration of CP4-EPSPS protein in RRS powder and soya-derived foodstuffs, and trace the degradation patterns during the food production chain. Our results suggested that the exogenous full length of CP4-EPSPS protein in RRS powder was distinctively sensitive to various heat treatments, including heat, microwave and autoclave (especially), and only one degradation fragment (23.4 kD) of CP4-EPSPS protein was apparently observed when autoclaving was applied. By tracing the protein degradation during RRS-related products, including tofu, tou-kan, and bean curd sheets, however, four degradation fragments (42.9, 38.2, 32.2 and 23.4 kD) were displayed, suggesting that both boiling and bittern adding procedures might have extensive effects on CP4-EPSPS protein degradation. Our results thus confirmed that the distinctive residues of the CP4-EPSPS component could be traced in RRS-related foodstuffs. PMID:22408431
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Denova-Gutiérrez, Edgar; Tucker, Katherine L; Salmerón, Jorge; Flores, Mario; Barquera, Simón
2016-01-01
To examine the validity of a semi-quantitative food frequency questionnaire (SFFQ) to identify dietary patterns in an adult Mexican population. A 140-item SFFQ and two 24-hour dietary recalls (24DRs) were administered. Foods were categorized into 29 food groups used to derive dietary patterns via factor analysis. Pearson and intraclass correlations coefficients between dietary pattern scores identified from the SFFQ and 24DRs were assessed. Pattern 1 was high in snacks, fast food, soft drinks, processed meats and refined grains; pattern 2 was high in fresh vegetables, fresh fruits, and dairy products; and pattern 3 was high in legumes, eggs, sweetened foods and sugars. Pearson correlation coefficients between the SFFQ and the 24DRs for these patterns were 0.66 (P<0.001), 0.41 (P<0.001) and 0.29 (P=0.193) respectively. Our data indicate reasonable validity of the SFFQ, using factor analysis, to derive major dietary patterns in comparison with two 24DR.
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Sommer, Thomas; Hübner, Harald; El Kerdawy, Ahmed; Gmeiner, Peter; Pischetsrieder, Monika; Clark, Timothy
2017-03-01
The dopamine D2 receptor (D2R) is involved in food reward and compulsive food intake. The present study developed a virtual screening (VS) method to identify food components, which may modulate D2R signalling. In contrast to their common applications in drug discovery, VS methods are rarely applied for the discovery of bioactive food compounds. Here, databases were created that exclusively contain substances occurring in food and natural sources (about 13,000 different compounds in total) as the basis for combined pharmacophore searching, hit-list clustering and molecular docking into D2R homology models. From 17 compounds finally tested in radioligand assays to determine their binding affinities, seven were classified as hits (hit rate = 41%). Functional properties of the five most active compounds were further examined in β-arrestin recruitment and cAMP inhibition experiments. D2R-promoted G-protein activation was observed for hordenine, a constituent of barley and beer, with approximately identical ligand efficacy as dopamine (76%) and a Ki value of 13 μM. Moreover, hordenine antagonised D2-mediated β-arrestin recruitment indicating functional selectivity. Application of our databases provides new perspectives for the discovery of bioactive food constituents using VS methods. Based on its presence in beer, we suggest that hordenine significantly contributes to mood-elevating effects of beer.
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Chapman, Kathy; Kelly, Bridget; King, Lesley
2009-06-01
Research in the field of food marketing to children requires a better understanding of the research gaps in order to inform policy development. The purpose of this paper was to propose a framework for classifying food marketing research, using Australian research on food marketing to children to demonstrate how this framework can be used to determine knowledge gaps. A literature review of research databases and 'grey' material was conducted to identify research from the previous 10 years. Studies were classified according to their research focus, and media type, as either: exposure, including content analyses; effects of exposure, including opinions, attitudes and actions resulting from food marketing exposure; regulations, including the type and level of regulation that applies to food marketing; or breaches of regulations, including instances where marketing regulations have been violated. The majority of Australian research on food marketing to children has focused on television advertising and exposure research. Research has consistently shown that the content of food marketing directed at children is predominately for unhealthy foods. There is a lack of research on the effects of food marketing, which would be valuable to inform policy. The development of a logical framework for food marketing research allows for the identification of research gaps and enables research priorities to be identified.
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Canellas, E; Vera, P; Nerín, C
2015-01-01
Adhesives are used to manufacture multilayer materials, where their components pass through the layers and migrate to the food. Nine different adhesives (acrylic, vinyl and hotmelt) and their migration in 21 laminates for future use as market samples have been evaluated and risk assessment has been carried out. A total of 75 volatiles and non volatile compounds were identified by gas chromatography-mass spectrometry and ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry. Most of the compounds migrated below their specific migration limit (SML), lowest observed adverse effect level (LOAEL), no observed adverse effect level (NOAEL) and values recommended by Cramer. Six compounds classified as high toxicity class III according to Cramer classification, migrated over their SML and exposure values recommended by Cramer, when they were applied in the full area of the packaging. Nevertheless, these adhesives fulfill the threshold in the real application as they are applied in a small area of the packaging. Copyright © 2014 Elsevier Ltd. All rights reserved.
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International Nuclear Information System (INIS)
Gehlehtseanu, I.
1974-01-01
the effects of gamma radiation on individual components of food and agricultural products (Pyridoxine, folic acid, methionine) were investigated. Some of the studies have provided support for the hypothesis that the structural changes occurring in separately irradiated components of a foodstuff are greater than those taking place in the same components when present in the foodstuff. Results of irradiating pyridoxine and pyridoxal in an aqueous medium; of folic acid in aqueous solutions and in solid state; and of methionine in aqueous solutions and solid state, are given. (E.T.)
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Food consumption data needs for food and agricultural policy.
Myers, L H
1994-09-01
Food and agricultural policy strives to provide stable, safe, nutritional, and affordable food supplies with policies on farm income, low-income food security, food safety (including nutritional risk), and nutrition education. For each policy area, comparisons are made between food consumption data needs and information currently collected with four human nutrition monitoring system components administered by the U.S. Department of Agriculture. Identified data gaps become the basis for recommendations for future data needs. Food consumption data are essential to management of programs. However, many food safety and nutritional well-being issues require specific food product consumption data for high risk groups. Sampling procedures are often too aggregate to meet these needs. Food consumed away-from-home is not well measured, yet this market segment now accounts for about half of all consumer food expenditures. Surveys should be designed to provide complementary and additive data. A premium should be placed on standardizing household description variables to enable "splicing" together data from different surveys. Survey continuity across time is essential. Data collection should be planned with funding limitations and respondent burden in mind so that a balance is achieved between survey objectives and the practical constraints of obtaining accurate data.
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Bos, M.; Boerema, A.
1981-01-01
Oviposition-site preferences (O.S.P.) have been investigated in females of six sibling species of the Drosophila melanogaster subgroup. O.S.P. were determined for standard food components and yeast genotypes. Females of all species showed a strong preference for complete medium and avoidance of pure
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Directory of Open Access Journals (Sweden)
Edgar Denova-Gutiérrez
2016-12-01
Full Text Available Objective. To examine the validity of a semi-quantitative food frequency questionnaire (SFFQ to identify dietary patterns in an adult Mexican population. Materials and methods. A 140-item SFFQ and two 24-hour dietary recalls (24DRs were administered. Foods were categorized into 29 food groups used to derive dietary patterns via factor analysis. Pearson and intraclass correlations coefficients between dietary pattern scores identified from the SFFQ and 24DRs were assessed. Results. Pattern 1 was high in snacks, fast food, soft drinks, processed meats and refined grains; pattern 2 was high in fresh vegetables, fresh fruits, and dairy products; and pattern 3 was high in legumes, eggs, sweetened foods and sugars. Pearson correlation oefficients between the SFFQ and the 24DRs for these patterns were 0.66 (P<0.001, 0.41 (P<0.001 and 0.29 (P=0.193 respectively. Conclusions. Our data indicate reasonable validity of the SFFQ, using factor analysis, to derive major dietary patterns in comparison with two 24DR.
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2013-01-09
... INTERNATIONAL TRADE COMMISSION [Investigation No. 337-TA-838] Certain Food Waste Disposers and Components and Packaging Thereof; Notice of the Commission's Determination Not To Review Initial Determinations Granting Complainant's Motions To Partially Terminate the Investigation and To Withdraw the...
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Is Lactate an undervalued functional component of lactic acid bacteria-fermented food products?
Directory of Open Access Journals (Sweden)
Graciela eGarrote
2015-06-01
Full Text Available Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence gathered in recent years that lactate has bioactive properties that may be responsible of broader properties of functional foods. Lactate can regulate critical functions of several key players of the immune system such as macrophages and dendritic cells, being able to modulate inflammatory activation of epithelial cells as well. Intraluminal levels of lactate derived from fermentative metabolism of lactobacilli have been shown to modulate inflammatory environment in intestinal mucosa. The molecular mechanisms responsible to these functions, including histone deacetylase dependent-modulation of gene expression and signalling through G-protein coupled receptors have started to be described. Since lactate is a major fermentation product of several bacterial families with probiotic properties, we here propose that it may contribute to some of the properties attributed to these microorganisms and in a larger view, to the properties of food products fermented by lactic acid bacteria.
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Kim, Seung-Hyun; Kelly, Peter B; Clifford, Andrew J
2010-04-28
(14)C has long been used as a tracer for quantifying the in vivo human metabolism of food components, biopharmaceuticals, and nutrients. Minute amounts (food components, biopharmaceuticals, or nutrients to be organized into models suitable for quantitative hypothesis testing and determination of metabolic parameters. In vivo models are important for specification of intake levels for food components, biopharmaceuticals, and nutrients. Accurate estimation of the radiation exposure from ingested (14)C is an essential component of the experimental design. Therefore, this paper illustrates the calculation involved in determining the radiation exposure from a minute dose of orally administered (14)C-beta-carotene, (14)C-alpha-tocopherol, (14)C-lutein, and (14)C-folic acid from four prior experiments. The administered doses ranged from 36 to 100 nCi, and radiation exposure ranged from 0.12 to 5.2 microSv to whole body and from 0.2 to 3.4 microSv to liver with consideration of tissue weighting factor and fractional nutrient. In comparison, radiation exposure experienced during a 4 h airline flight across the United States at 37000 ft was 20 microSv.
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Polloni, L; Ferruzza, E; Ronconi, L; Toniolo, A; Lazzarotto, F; Bonaguro, R; Celegato, N; Muraro, A
2017-05-01
Inappropriate dietary eliminations may impair quality of life, affect children's growth and unnecessarily impact on healthcare costs. Previous retrospective studies reported that around 25% of children continue a food-avoidance diet despite a negative oral food challenge (OFC). A definite pattern has not been found yet for patients not reintroducing the food. This study aimed to examine the role of child's nutritional attitudes and maternal anxiety in reintroducing food after a negative OFC. A prospective study was conducted involving 81 mothers of children with IgE-mediated food allergy. They completed a survey on nutritional behaviour and attitudes and the State-Trait Anxiety Inventory on the day of OFC and 6 months later. In total, 11.1% of children never or rarely ate the food after a negative OFC. Consumption of the reintroduced food is positively correlated to child's interest in tasting new foods before and after OFC and to changes in child's nutritional habits after OFC. It is negatively correlated to monotony of the diet after OFC. No correlations were found with other participants' characteristics or maternal anxiety. State anxiety significantly decreased after the OFC. A correlation was found between trait and state anxiety and the degree of change in nutritional habits after OFC. Evaluating child's approach towards food before the OFC is a promising approach to identify patients at risk of food reintroduction failure. Furthermore, it underlined the importance of reassessing food consumption in all patients after a negative OFC and supporting patients in the reintroduction of food. © 2016 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.
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McClements, David Julian; Li, Yan
2010-09-15
There is a need for edible delivery systems to encapsulate, protect and release bioactive and functional lipophilic constituents within the food and pharmaceutical industries. These delivery systems could be used for a number of purposes: controlling lipid bioavailability; targeting the delivery of bioactive components within the gastrointestinal tract; and designing food matrices that delay lipid digestion and induce satiety. Emulsion technology is particularly suited for the design and fabrication of delivery systems for lipids. In this article we provide an overview of a number of emulsion-based technologies that can be used as edible delivery systems by the food and other industries, including conventional emulsions, nanoemulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems can be produced from food-grade (GRAS) ingredients (e.g., lipids, proteins, polysaccharides, surfactants, and minerals) using relatively simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, preparation, and utilization of each type of delivery system for controlling lipid digestion are discussed. This knowledge can be used to select the most appropriate emulsion-based delivery system for specific applications, such as encapsulation, controlled digestion, and targeted release. Copyright 2010 Elsevier B.V. All rights reserved.
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Regulatory Monitoring of Fortified Foods: Identifying Barriers and Good Practices
Rowe, Laura A; Vossenaar, Marieke; Garrett, Greg S
2015-01-01
While fortification of staple foods and condiments has gained enormous global traction, poor performance persists throughout many aspects of implementation, most notably around the critical element of regulatory monitoring, which is essential for ensuring foods meet national fortification standards. Where coverage of fortified foods is high, limited nutritional impact of fortification programs largely exists due to regulatory monitoring that insufficiently identifies and holds producers accountable for underfortified products. Based on quality assurance data from 20 national fortification programs in 12 countries, we estimate that less than half of the samples are adequately fortified against relevant national standards. In this paper, we outline key findings from a literature review, key informant interviews with 11 fortification experts, and semi-quantitative surveys with 39 individuals from regulatory agencies and the food fortification industry in 17 countries on the perceived effectiveness of regulatory monitoring systems and barriers to compliance against national fortification standards. Findings highlight that regulatory agencies and industry disagree on the value that enforcement mechanisms have in ensuring compliance against standards. Perceived political risk of enforcement and poorly resourced inspectorate capacity appear to adversely reinforce each other within an environment of unclear legislation to create a major hurdle for improving overall compliance of fortification programs against national standards. Budget constraints affect the ability of regulatory agencies to create a well-trained inspector cadre and improve the detection and enforcement of non-compliant and underfortified products. Recommendations to improve fortification compliance include improving technical capacity; ensuring sustained leadership, accountability, and funding in both the private and the public sectors; and removing political barriers to ensure consistent detection of
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Identifying Effective Components of Child Maltreatment Interventions: A Meta-analysis.
van der Put, Claudia E; Assink, Mark; Gubbels, Jeanne; Boekhout van Solinge, Noëlle F
2018-06-01
There is a lack of knowledge about specific components that make interventions effective in preventing or reducing child maltreatment. The aim of the present meta-analysis was to increase this knowledge by summarizing findings on effects of interventions for child maltreatment and by examining potential moderators of this effect, such as intervention components and study characteristics. Identifying effective components is essential for developing or improving child maltreatment interventions. A literature search yielded 121 independent studies (N = 39,044) examining the effects of interventions for preventing or reducing child maltreatment. From these studies, 352 effect sizes were extracted. The overall effect size was significant and small in magnitude for both preventive interventions (d = 0.26, p child maltreatment. For preventive interventions, larger effect sizes were found for short-term interventions (0-6 months), interventions focusing on increasing self-confidence of parents, and interventions delivered by professionals only. Further, effect sizes of preventive interventions increased as follow-up duration increased, which may indicate a sleeper effect of preventive interventions. For curative interventions, larger effect sizes were found for interventions focusing on improving parenting skills and interventions providing social and/or emotional support. Interventions can be effective in preventing or reducing child maltreatment. Theoretical and practical implications are discussed.
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What foods are identified as animal friendly by Italian consumers?
Directory of Open Access Journals (Sweden)
Jorgelina Di Pasquale
2014-11-01
Full Text Available In the Italian market, voluntary certifications implying higher levels of animal welfare generally fall into wider production schemes. Despite of the results of EU surveys indicating that about 50% of Italian consumers can easily identify and find animal-friendly products, they still are distributed scarcely or discontinuously in the main retail chains. To assess the apparent contradiction between the intricate information consumers receive from labels and their declared awareness about animal welfare, a survey was conducted in Emilia Romagna region on 355 Italian consumers (face-to-face interviews based on a structured, semi-close-ended questionnaire. Overall, consumers showed a low degree of knowledge about animal welfare attributes, animal farming conditions and animal protection policies (about 30% of correct answers, and a low level of awareness of the effects of their purchasing choices on the welfare of farmed animals (22%. The respondents also showed difficulties in identifying animal-friendly products and often confused them with other certified foods, having sometimes a weak connection (or none at all to animal welfare (e.g., Protected Designation of Origin products. However, most consumers declared to be ready to pay a premium price in name of animal welfare. In conclusion, a labelling system for the welfare content of animal-derived foods is confirmed to be an effective strategy to compensate the efforts of farmers in improving animal welfare, provided that the information given is clear and able to fill the substantial lack of consumer knowledge.
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FOOD SECURITY PROBLEMS OF THE RUSSIAN FEDERATION
Directory of Open Access Journals (Sweden)
Natalia Polyanskaya
2015-09-01
Full Text Available The article describes the concepts and factors of food security and food sovereignty of the Russian Federation. The composition of the consumer basket, the most significant of its components, and based on threshold values of self-sufficiency is calculated in the dynamics of the prevalence of food independence. The groups of products, which are in the country to be at a level below the thresholds, regulated by the food security doctrine of the Russian Federation. Identified the possible General trend of development of agricultural production in the country.
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Towards a framework for assessment and management of cumulative human impacts on marine food webs.
Giakoumi, Sylvaine; Halpern, Benjamin S; Michel, Loïc N; Gobert, Sylvie; Sini, Maria; Boudouresque, Charles-François; Gambi, Maria-Cristina; Katsanevakis, Stelios; Lejeune, Pierre; Montefalcone, Monica; Pergent, Gerard; Pergent-Martini, Christine; Sanchez-Jerez, Pablo; Velimirov, Branko; Vizzini, Salvatrice; Abadie, Arnaud; Coll, Marta; Guidetti, Paolo; Micheli, Fiorenza; Possingham, Hugh P
2015-08-01
Effective ecosystem-based management requires understanding ecosystem responses to multiple human threats, rather than focusing on single threats. To understand ecosystem responses to anthropogenic threats holistically, it is necessary to know how threats affect different components within ecosystems and ultimately alter ecosystem functioning. We used a case study of a Mediterranean seagrass (Posidonia oceanica) food web and expert knowledge elicitation in an application of the initial steps of a framework for assessment of cumulative human impacts on food webs. We produced a conceptual seagrass food web model, determined the main trophic relationships, identified the main threats to the food web components, and assessed the components' vulnerability to those threats. Some threats had high (e.g., coastal infrastructure) or low impacts (e.g., agricultural runoff) on all food web components, whereas others (e.g., introduced carnivores) had very different impacts on each component. Partitioning the ecosystem into its components enabled us to identify threats previously overlooked and to reevaluate the importance of threats commonly perceived as major. By incorporating this understanding of system vulnerability with data on changes in the state of each threat (e.g., decreasing domestic pollution and increasing fishing) into a food web model, managers may be better able to estimate and predict cumulative human impacts on ecosystems and to prioritize conservation actions. © 2015 Society for Conservation Biology.
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Beatrice A. Boucher; Elizabeth Manafò; Meaghan R. Boddy; Lynn Roblin; Rebecca Truscott
2017-01-01
Introduction: To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS) integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes ...
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Directory of Open Access Journals (Sweden)
Seo JunHyeok
2016-12-01
Full Text Available PL (product liability response system is an enterprise-wide system that prevents company’s financial loss due to PL-related accidents. Existing researches on PL response system are mainly focused on preventive and/or defense strategies for the companies. Also, it is obvious that each industry has their original characteristics related on PL issues. It means industry-specific characteristics should be considered to adopt PL response strategies. Thus, this paper aims to discuss industry-specific PL response system and their components. Based on prior researches, we tried to reveal the possibility of its application to manufacturing companies of existing PL response strategies using Delphi method with PL experts. Based on first round results, we tried to classify existing PL strategies of manufacturing companies into several categories. To validate our suggestion for essential components of PL response system, second round Delphi method are applied. Analytic hierarchy process (AHP technique will be applied to identify a prioritized list of each components and strategies. Existing PL response strategies could be categorized with six components – strategy, technology, investment, training, awareness, and organization. Among six components, Technology – it represents the technology needed for improving the safety of all products – is the most important components to prepare PL accidents. The limitation of this paper is on the size of survey and variety of examples. However, the future study will enhance the potential of the proposed method. Regardless of rich research efforts to identify PL response strategies, there is no effort to categorize these strategies and prioritized them. Well-coordinated and actionable PL response strategies and their priorities could help small-and-medium sized enterprise (SME to develop their own PL response system with their limited resources.
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Utilization of functional food components from pulses
Dry beans, peas, and lentils (pulses) are a principle source of protein in many parts of the world and have long been known to be healthy foods. Their use in traditional ethnic foods is well established; however, unlike grains, meat, dairy products, and other vegetables, they are not universally pre...
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Directory of Open Access Journals (Sweden)
Ralph Tröger
2014-03-01
Full Text Available Improvements in the food sector imply enhancements of delivering food which is safe, affordable, readily available, and of the quality and diversity consumers expect. However, prevalent information systems (IS of companies in the food industry are not ready to support further significant improvements. They especially lack the capability to exchange relevant information in an efficient manner. Since recently, two major developments can be observed from IS perspective: the spreading of service-oriented architectures (SOA as well as an increase in mass serialization (due to public and private traceability requirements, e.g.. So far, though most important due to food safety, a growing need to become more efficient as well as an increasing information demand of consumers, the food sector has attracted little attention in literature concerning an analysis about the potential of both service-orientation and the Electronic Product Code (EPC Network. This is why this paper will investigate to which extent these two developments can contribute to facilitate food companies’ IS helping them to maintain their competiveness. As a starting point, the research paper will depict the state of the art including SOA and the EPC Network. After describing the research approach, it will proceed with a characterisation of the food sector including an examination why there is need for action. Based on current research findings as well as experience gathered in recent projects, the paper will investigate the application of the EPC Network with its three major components, i. e. EPCIS (EPC Information Services, ONS (Object Name Service and the EPC Discovery Services, as part of future IS architectures in this sector. The paper will close with a discussion whether the envisioned IS architecture is appropriate to accomplish the previously identified challenges and requirements in the food sector in a more agile, efficient and effective way. What is more, it will highlight
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Modeling of Food and Nutrition Surveillance in Primary Health Care
Directory of Open Access Journals (Sweden)
Santuzza Arreguy Silva VITORINO
Full Text Available ABSTRACT Objective: To describe the modeling stages of food and nutrition surveillance in the Primary Health Care of the Unified Health Care System, considering its activities, objectives, and goals Methods: Document analysis and semi-structured interviews were used for identifying the components, describe the intervention, and identify potential assessment users. Results: The results include identification of the objectives and goals of the intervention, the required inputs, activities, and expected effects. The intervention was then modeled based on these data. The use of the theoretical logic model optimizes times, resources, definition of the indicators that require monitoring, and the aspects that require assessment, identifying more clearly the contribution of the intervention to the results Conclusion: Modeling enabled the description of food and nutrition surveillance based on its components and may guide the development of viable plans to monitor food and nutrition surveillance actions so that modeling can be established as a local intersectoral planning instrument.
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Tang, Ning; Skibsted, Leif H
2017-08-02
The iron(IV) binding protein ferrylmyoglobin, MbFe(IV)═O, was found to be reduced by tyrosine based food components in aqueous solution through a sequential proton loss electron transfer reaction mechanism without binding to the protein as confirmed by isothermal titration calorimetry. Dopamine and epinephrine are the most efficient food components reducing ferrylmyoglobin to oxymyoglobin, MbFe(II)O 2 , and metmyoglobin, MbFe(III), as revealed by multivariate curve resolution alternating least-squares with second order rate constants of 33.6 ± 2.3 L/mol/s (ΔH ⧧ of 19 ± 5 kJ/mol, ΔS ⧧ of -136 ± 18 J/mol K) and 228.9 ± 13.3 L/mol/s (ΔH ⧧ of 110 ± 7 kJ/mol, ΔS ⧧ of 131 ± 25 J/mol K), respectively, at pH 7.4 and 25 °C. The other tyrosine based food components were found to reduce ferrylmyoglobin to metmyoglobin with similar reduction rates at pH 7.4 and 25 °C. These reduction reactions were enhanced by protonation of ferrylmyoglobin and facilitated proton transfer at acidic conditions. Enthalpy-entropy compensation effects were observed for the activation parameters (ΔH ⧧ and ΔS ⧧ ), indicating the common reaction mechanism. Moreover, principal component analysis combined with heat map were performed to understand the relationship between density functional theory calculated molecular descriptors and kinetic data, which was further modeled by partial least squares for quantitative structure-activity relationship analysis. In addition, a three tyrosine residue containing protein, lysozyme, was also found to be able to reduce ferrylmyoglobin with a second order rate constant of 66 ± 28 L/mol/s as determined by a competitive kinetic method.
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Bottino, Clement J; Rhodes, Erinn T; Kreatsoulas, Catherine; Cox, Joanne E; Fleegler, Eric W
2017-07-01
To describe a clinical approach for food insecurity screening incorporating a menu offering food-assistance referrals, and to examine relationships between food insecurity and referral selection. Caregivers of 3- to 10-year-old children presenting for well-child care completed a self-administered questionnaire on a laptop computer. Items included the US Household Food Security Survey Module: 6-Item Short Form (food insecurity screen) and a referral menu offering assistance with: 1) finding a food pantry, 2) getting hot meals, 3) applying for Supplemental Nutrition Assistance Program (SNAP), and 4) applying for Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Referrals were offered independent of food insecurity status or eligibility. We examined associations between food insecurity and referral selection using multiple logistic regression while adjusting for covariates. A total of 340 caregivers participated; 106 (31.2%) reported food insecurity, and 107 (31.5%) selected one or more referrals. Forty-nine caregivers (14.4%) reported food insecurity but selected no referrals; 50 caregivers (14.7%) selected one or more referrals but did not report food insecurity; and 57 caregivers (16.8%) both reported food insecurity and selected one or more referrals. After adjustment, caregivers who selected one or more referrals had greater odds of food insecurity compared to caregivers who selected no referrals (adjusted odds ratio 4.0; 95% confidence interval 2.4-7.0). In this sample, there was incomplete overlap between food insecurity and referral selection. Offering referrals may be a helpful adjunct to standard screening for eliciting family preferences and identifying unmet social needs. Copyright © 2016 Academic Pediatric Association. Published by Elsevier Inc. All rights reserved.
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Manisera, M.; Kooij, A.J. van der; Dusseldorp, E.
2010-01-01
The component structure of 14 Likert-type items measuring different aspects of job satisfaction was investigated using nonlinear Principal Components Analysis (NLPCA). NLPCA allows for analyzing these items at an ordinal or interval level. The participants were 2066 workers from five types of social
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International Nuclear Information System (INIS)
Nair, Suma; Bhati, Sharda
2010-01-01
The concentration of some radiologically and nutritionally important trace elements: Th, Cs, Sr, I, Co, Fe, Zn, Ca and K were determined in major food components such as cereals, pulses, vegetables, fruits, milk etc. The trace elements in food samples were determined using neutron activation analysis technique which involves instrumental and radiochemical neutron activation analysis. Whereas, the trace elements Th, Cs, K and Sr, are important in radiation protection; Fe and Zn are of importance in nutrition studies and Ca and I have dual importance, both in nutrition and radiation protection. The results of analysis show that among the food materials, higher concentrations of Th, Cs, Sr, K, Fe, Zn and Co were found in cereals and pulses. In case of Ca, the milk appears to be the main contributor towards its dietary intake. The estimated concentrations of the trace elements in food components can be employed in determining the daily dietary intake of these elements which in turn can be used for their biokinetic studies. (author)
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Palijan, Goran
2012-07-01
This study investigated the relationships of time-dependent hydrological variability and selected microbial food web components. Samples were collected monthly from the Kopački Rit floodplain in Croatia, over a period of 19 months, for analysis of bacterioplankton abundance, cell size and biomass; abundance of heterotrophic nanoflagellates and nanophytoplankton; and concentration of chlorophyll a. Similar hydrological variability at different times of the year enabled partition of seasonal effects from hydrological changes on microbial community properties. The results suggested that, unlike some other studies investigating sites with different connectivity, bacterioplankton abundance, and phytoplankton abundance and biomass increased during lentic conditions. At increasing water level, nanophytoplankton showed lower sensitivity to disturbance in comparison with total phytoplankton biomass: this could prolong autotrophic conditions within the floodplain. Bacterioplankton biomass, unlike phytoplankton, was not impacted by hydrology. The bacterial biomass less affected by hydrological changes can be an important additional food component for the floodplain food web. The results also suggested a mechanism controlling bacterial cell size independent of hydrology, as bacterial cell size was significantly decreased as nanoflagellate abundance increased. Hydrology, regardless of seasonal sucession, has the potential to structure microbial food webs, supporting microbial development during lentic conditions. Conversely, other components appear unaffected by hydrology or may be more strongly controlled by biotic interactions. This research, therefore, adds to understanding on microbial food web interactions in the context of flood and flow pulses in river-floodplain ecosystems.
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Climate change and food security in Tanzania: analysis of current ...
African Journals Online (AJOL)
A review of literature was conducted in order to identify knowledge gaps in climate change and food security research in Tanzania. The review focused on published literature covering the past 20 years addressing climate change effects on various components of the food security. The review of literature reveals, among ...
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DEFF Research Database (Denmark)
Tang, Ning; Skibsted, Leif Horsfelt
2017-01-01
The iron(IV) binding protein ferrylmyoglobin, MbFe(IV)=O, was found to be reduced by tyrosine based food components in aqueous solution through a sequential proton loss electron transfer reaction mechanism without binding to the protein as confirmed by isothermal titration calorimetry. Dopamine a...
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Identifying fast-food restaurants using a central register as a measure of the food environment
DEFF Research Database (Denmark)
Toft, Ulla; Erbs-Maibing, Peter; Glümer, Charlotte
2011-01-01
To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants.......To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants....
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International Nuclear Information System (INIS)
Hartmann, M.; Ammon, J.; Berg, H.
1997-01-01
Detection of irradiated components in processed food with complex lipid matrices can be affected by two problems. First, the processed food may contain only a small amount of the irradiated component, and the radiation-induced hydrocarbons may be diluted throughout the lipid matrix of the whole food. Second, in complex lipid matrices, the detection of prior irradiation is often disturbed by fat-associated compounds. In these cases, common solid phase extraction (SPE) Florisil clean-up alone is inadequate in the detection of prior irradiation. Subsequent SPE argentation chromatography of the Florisil eluate allows the measurement of small amounts of irradiated lipid-containing ingredients in processed food as well as the detection of prior irradiation in complex lipid matrices such as paprika and chilli. SPE argetation chromatography is the first method available for the selective enrichment of radiation-specific hydrocarbons from even complex lipid matrices, thus enabling the detection of irradiation does as low as 0.025 kGy. Furthermore, by using radiation-induced hydrocarbons in the detection of prior irradiation of paprika and chilli powder, a second independent method, the first being measurement of thermoluminescence, is available for the analysis of these matrices. Such analysis could be achieved by using this highly sensitive, cheap and easy to perform combined SPE Florisil/argentation chromatography method, without the need for sophisticated techniques like SFE-GC/MS or LC-GC/MS, so that highly sensitive detection of prior irradiation colud be performed in almost every laboratory
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Sriharan, S.; Meekins, D.; Comar, M.; Bradshaw, S.; Jackson, L.
2017-12-01
Specifically, a food desert is defined as an area where populations live more than one mile from a supermarket or large grocery store if in an urban area or more than 10 miles from a supermarket or large grocery store if in a rural area (Ver Ploeg et al. 2012). According to the U.S. Department of Agriculture, a food desert is "an area in the United States with limited access to affordable and nutritious food, particularly such an area composed of predominately lower-income neighborhoods and communities" (110th Congress 2008). Three fourths of these food deserts are urban. In the Commonwealth of Virginia, Petersburg City is among the eight primary localities, where its population is living in a food desert. This project will compare those identified food deserts in Virginia (areas around Virginia State University) with focus to where farmers markets and community gardens are being established. The hypothesis of this study is that these minority groups do not get healthy food due to limited access to grocery stores and superstores. To address this problem, the community development activities should focus on partnering local Petersburg convenience stores with farmers and community gardeners to sell fresh produce. Existing data was collected on convenient stores and community gardens in Petersburg City and Chesterfield County. Rare data was generated for Emporia, Lynchburg and Hopewell. The data was compiled through field work and mapping with ArcGIS where markets and gardens are being established, and create a spatial analysis of their location We have localities that reflect both rural and urban areas. The project provides educational support for students who will find solution to community problems by developing activities to: (a) define and examine characteristics of food deserts, (b) identify causes and consequences of food deserts and determine if their community is a food desert, (c) research closest food desert to their school, and (d) design solutions to help
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Health Effects of Bioactive Components in Plant Foods; Results and Opinion of the EU-COST926 Action
Verkerk, R.; Piskula, M.; Bovy, Arnaud; Dekker, M.
2014-01-01
This paper reviews the main results of EU-action: “COST 926: Impact of new technologies on the health benefits and safety of bioactive plant compounds”. The bioavailability and the effects on gene expression of various bioactive components in plant foods are described in relation with their
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Developing a Molecular Roadmap of Drug-Food Interactions
DEFF Research Database (Denmark)
Jensen, Kasper; Ni, Yueqiong; Panagiotou, Gianni
2015-01-01
therapeutic interventions, a systematic approach for identifying, predicting and preventing potential interactions between food and marketed or novel drugs is not yet available. The overall objective of this work was to sketch a comprehensive picture of the interference of ∼ 4,000 dietary components present...... view of the associations between diet and dietary molecules with drug targets, metabolic enzymes, drug transporters and carriers currently deposited in Drug-Bank. Moreover, we identified disease areas and drug targets that are most prone to the negative effects of drug-food interactions, showcasing......Recent research has demonstrated that consumption of food -especially fruits and vegetables-can alter the effects of drugs by interfering either with their pharmacokinetic or pharmacodynamic processes. Despite the recognition of such drug-food associations as an important element for successful...
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McKinnon, Loretta; Giskes, Katrina; Turrell, Gavin
2014-08-01
To assess socio-economic differences in three components of nutrition knowledge, i.e. knowledge of (i) the relationship between diet and disease, (ii) the nutrient content of foods and (iii) dietary guideline recommendations; furthermore, to determine if socio-economic differences in nutrition knowledge contribute to inequalities in food purchasing choices. The cross-sectional study considered household food purchasing, nutrition knowledge, socio-economic and demographic information. Household food purchasing choices were summarised by three indices, based on self-reported purchasing of sixteen groceries, nineteen fruits and twenty-one vegetables. Socio-economic position (SEP) was measured by household income and education. Associations between SEP, nutrition knowledge and food purchasing were examined using general linear models adjusted for age, gender, household type and household size. Brisbane, Australia in 2000. Main household food shoppers (n 1003, response rate 66·4 %), located in fifty small areas (Census Collectors Districts). Shoppers in households of low SEP made food purchasing choices that were less consistent with dietary guideline recommendations: they were more likely to purchase grocery foods comparatively higher in salt, sugar and fat, and lower in fibre, and they purchased a narrower range of fruits and vegetables. Those of higher SEP had greater nutrition knowledge and this factor attenuated most associations between SEP and food purchasing choices. Among nutrition knowledge factors, knowledge of the relationship between diet and disease made the greatest and most consistent contribution to explaining socio-economic differences in food purchasing. Addressing inequalities in nutrition knowledge is likely to reduce socio-economic differences in compliance with dietary guidelines. Improving knowledge of the relationship between diet and disease appears to be a particularly relevant focus for health promotion aimed to reduce socio
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Torjusen, Hanne; Lieblein, Geir; Næs, Tormod; Haugen, Margaretha; Meltzer, Helle Margrete; Brantsæter, Anne Lise
2012-08-06
Little is known about the consumption of organic food during pregnancy. The aim of this study was to describe dietary characteristics associated with frequent consumption of organic food among pregnant women participating in the Norwegian Mother and Child Cohort Study (MoBa). The present study includes 63 808 women who during the years 2002-2007 answered two questionnaires, a general health questionnaire at gestational weeks 15 and a food frequency questionnaire at weeks 17-22. The exploration of food patterns by Principal component analyses (PCA) was followed by ANOVA analyses investigating how these food patterns as well as intake of selected food groups were associated with consumption of organic food. The first principal component (PC1) identified by PCA, accounting for 12% of the variation, was interpreted as a 'health and sustainability component', with high positive loadings for vegetables, fruit and berries, cooking oil, whole grain bread and cereal products and negative loadings for meat, including processed meat, white bread, and cakes and sweets. Frequent consumption of organic food, which was reported among 9.1% of participants (n = 5786), was associated with increased scores on the 'health and sustainability component' (p organic food had a diet with higher density of fiber and most nutrients such as folate, beta-carotene and vitamin C, and lower density of sodium compared to participants with no or low organic consumption. The present study showed that pregnant Norwegian women reporting frequent consumption of organically produced food had dietary pattern and quality more in line with public advice for healthy and sustainable diets. A methodological implication is that the overall diet needs to be included in future studies of potential health outcomes related to consumption of organic food during pregnancy.
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Directory of Open Access Journals (Sweden)
Małgorzata Ziarno
2015-11-01
Full Text Available Background: In the dairy industry, probiotic strains of Bifidobacterium are introduced into the composition of traditional starter cultures intended for the production of fermented foods, or sometimes are the sole microflora responsible for the fermentation process. In order to be able to reach the intestines alive and fulfil their beneficial role, probiotic strains must be able to withstand the acidity of the gastric juices and bile present in the duodenum. Objective: The paper reports effects of selected fermented milk components on the viability of three strains of bifidobacteria in fermented milk during subsequent incubation under conditions representing model digestive juices. Design: The viability of the bifidobacterial cells was examined after a 3-h incubation of fermented milk under simulated gastric juice conditions and then after 5-h incubation under simulated duodenum juice conditions. The Bifidobacterium strains tested differed in their sensitivity to the simulated conditions of the gastrointestinal juices. Results: Bifidobacterial cell viability in simulated intestinal juices was dependent on the strain used in our experiments, and product components acted protectively towards bifidobacterial cells and its dose. Conclusions: Bifidobacterial cells introduced into the human gastrointestinal tract as food ingredients have a good chance of survival during intestinal transit and to reach the large intestine thanks to the protective properties of the food components and depending on the strain and composition of the food.
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Maillot, Matthieu; Ferguson, Elaine L; Drewnowski, Adam; Darmon, Nicole
2008-06-01
Nutrient profiling ranks foods based on their nutrient content. They may help identify foods with a good nutritional quality for their price. This hypothesis was tested using diet modeling with linear programming. Analyses were undertaken using food intake data from the nationally representative French INCA (enquête Individuelle et Nationale sur les Consommations Alimentaires) survey and its associated food composition and price database. For each food, a nutrient profile score was defined as the ratio between the previously published nutrient density score (NDS) and the limited nutrient score (LIM); a nutritional quality for price indicator was developed and calculated from the relationship between its NDS:LIM and energy cost (in euro/100 kcal). We developed linear programming models to design diets that fulfilled increasing levels of nutritional constraints at a minimal cost. The median NDS:LIM values of foods selected in modeled diets increased as the levels of nutritional constraints increased (P = 0.005). In addition, the proportion of foods with a good nutritional quality for price indicator was higher (P linear programming and the nutrient profiling approaches indicates that nutrient profiling can help identify foods of good nutritional quality for their price. Linear programming is a useful tool for testing nutrient profiling systems and validating the concept of nutrient profiling.
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Muraro, A; Hoffmann-Sommergruber, K; Holzhauser, T; Poulsen, L K; Gowland, M H; Akdis, C A; Mills, E N C; Papadopoulos, N; Roberts, G; Schnadt, S; van Ree, R; Sheikh, A; Vieths, S
2014-11-01
Individuals suffering from IgE-mediated food allergy usually have to practise life-long food allergen avoidance. This document aims to provide an overview of recent evidence-based recommendations for allergen risk assessment and management in the food industry and discusses unmet needs and expectations of the food allergic consumer in that context. There is a general duty of care on the food industry and obligations in European Union legislation to reduce and manage the presence of allergens alongside other food hazards. Current evidence enables quantification of allergen reference doses used to set-up reliable food safety management plans for some foods. However, further work is required to include a wider variety of foods and to understand the impact of the food matrix as well as additional factors which affect the progression and severity of symptoms as a function of dose. Major concerns have been raised by patients, carers and patient groups about the use of precautionary 'may contain' labelling to address the issue of unintended presence of allergens; these therefore need to be reconsidered. New and improved allergen detection methods should be evaluated for their application in food production. There is an urgent requirement for effective communication between healthcare professionals, patient organizations, food industry representatives and regulators to develop a better approach to protecting consumers with food allergies. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.
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Supply chain performance within agri-food sector
Directory of Open Access Journals (Sweden)
Dinu Daniela Magdalena
2016-01-01
Full Text Available By setting the goals of this scientific paper has been outlined the research methodology. Thus were developed conclusion, and by using the methods, procedures, techniques, rules and tools and know-how has been demonstrated the central hypothesis: 'Inside the agri-food supply chain is created value through operations and logistics activities.' The value created leads to competitive advantages in order to identify companies within market, gaining loyal consumers. The article presents the components of agri-food supply chain, the main Key Performance Indicators measuring its performance, the difference between a traditional supply chain and sustainable supply chain by analyzing the waste management component. In order to get professional expertise referring to Key Performance Indicators a quantitative research has been organized. In closing the article present the development strategies of agri-food supply chain.
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Methodology to identify, review, and evaluate components for license renewal
International Nuclear Information System (INIS)
Carlson, D.D.; Gregor, F.E.; Walker, R.S.
1988-01-01
A methodology has been developed to systematically identify, review, and evaluate plant equipment for license renewal. The method builds upon the existing licensing basis, operating history, and accepted deterministic and probabilistic techniques. Use of these approaches provides a focus for license renewal upon those safety-significant systems and components that are not routinely replaced, refurbished, or subject to detailed inspection as part of the plant's existing test, maintenance, and surveillance programs. Application of the method identified the PWR and BWR systems that should be subjected to detailed license renewal review. Detailed examination of two example systems demonstrates the approach. The review and evaluation of plant equipment for license renewal differ from the initial licensing of the plant. A substantial operating history has been established, the licensing basis has evolved from the original one, and plant equipment has been subject to periodic maintenance and surveillance throughout its life. In consideration of these differences, a basis for license renewal is needed. License renewal should be based upon continuation of the existing licensing basis and recognition of existing programs and operating history
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Convenience food products. Drivers for consumption.
Brunner, Thomas A; van der Horst, Klazine; Siegrist, Michael
2010-12-01
Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption. To examine a wide range of possible drivers for convenience food consumption, the present study uses a convenience food frequency questionnaire that asks about consumption behavior. A paper-and-pencil questionnaire was sent out to a representative sample of people in German-speaking Switzerland and yielded N = 918 complete datasets from persons mainly responsible for buying and preparing food in the household. The various convenience food products could be categorized into four groups, which we labeled as highly processed food items, moderately processed food items, single components, and salads. Fifteen drivers were found to have a significant impact either on total convenience consumption or on one of the identified categories. Strong predictors were age, concern about naturalness, nutrition knowledge, and cooking skills. Copyright © 2010 Elsevier Ltd. All rights reserved.
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Healthy Food Procurement Policies and Their Impact
Niebylski, Mark L.; Lu, Tammy; Campbell, Norm R. C.; Arcand, Joanne; Schermel, Alyssa; Hua, Diane; Yeates, Karen E.; Tobe, Sheldon W.; Twohig, Patrick A.; L’Abbé, Mary R.; Liu, Peter P.
2014-01-01
Unhealthy eating is the leading risk for death and disability globally. As a result, the World Health Organization (WHO) has called for population health interventions. One of the proposed interventions is to ensure healthy foods are available by implementing healthy food procurement policies. The objective of this systematic review was to evaluate the evidence base assessing the impact of such policies. A comprehensive review was conducted by searching PubMed and Medline for policies that had been implemented and evaluated the impact of food purchases, food consumption, and behaviors towards healthy foods. Thirty-four studies were identified and found to be effective at increasing the availability and purchases of healthy food and decreasing purchases of unhealthy food. Most policies also had other components such as education, price reductions, and health interventions. The multiple gaps in research identified by this review suggest that additional research and ongoing evaluation of food procurement programs is required. Implementation of healthy food procurement policies in schools, worksites, hospitals, care homes, correctional facilities, government institutions, and remote communities increase markers of healthy eating. Prior or simultaneous implementation of ancillary education about healthy eating, and rationale for the policy may be critical success factors and additional research is needed. PMID:24595213
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Undesired Plant-Derived Components in Food
Dusemund, Birgit; Rietjens, Ivonne M.C.M.; Abraham, Klaus; Cartus, Alexander; Schrenk, Dieter
2017-01-01
Among the various chemical compounds, the class of natural plant-derived substances in the modern food chain is generating increasing concern. Adverse effects encountered may be various and pose risks of acute, subchronic, or chronic toxicity. The underlying mechanisms of toxicity may be
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Inflation and Intramarket Price Variability: Empirical Evidence from U.S. Food Products
Baek, Jungho
2010-01-01
The objective of this paper is to examine the response of relative price variability on U.S. food markets to food price inflation to identify whether such inflation influences the structure of relative prices between different food products. Results show that changes in food price inflation rate have a strong positive effect on the structure of relative prices across food products. In addition, the expected rate of inflation is found to be more important than the unexpected components as a de...
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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.
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Modeling Sustainable Food Systems.
Allen, Thomas; Prosperi, Paolo
2016-05-01
The processes underlying environmental, economic, and social unsustainability derive in part from the food system. Building sustainable food systems has become a predominating endeavor aiming to redirect our food systems and policies towards better-adjusted goals and improved societal welfare. Food systems are complex social-ecological systems involving multiple interactions between human and natural components. Policy needs to encourage public perception of humanity and nature as interdependent and interacting. The systemic nature of these interdependencies and interactions calls for systems approaches and integrated assessment tools. Identifying and modeling the intrinsic properties of the food system that will ensure its essential outcomes are maintained or enhanced over time and across generations, will help organizations and governmental institutions to track progress towards sustainability, and set policies that encourage positive transformations. This paper proposes a conceptual model that articulates crucial vulnerability and resilience factors to global environmental and socio-economic changes, postulating specific food and nutrition security issues as priority outcomes of food systems. By acknowledging the systemic nature of sustainability, this approach allows consideration of causal factor dynamics. In a stepwise approach, a logical application is schematized for three Mediterranean countries, namely Spain, France, and Italy.
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Schap, TusaRebecca E; Six, Bethany L; Delp, Edward J; Ebert, David S; Kerr, Deborah A; Boushey, Carol J
2011-07-01
To evaluate adolescents' abilities to identify foods and estimate the portion size of foods consumed in order to inform development of the mobile telephone food record (mpFR). Data were collected from two samples of adolescents (11-18 years). Adolescents in sample 1 participated in one lunch (n 63) and fifty-five of the sixty-three adolescents (87 %) returned for breakfast the next morning. Sample 2 volunteers received all meals and snacks for a 24 h period. At mealtime, sample 1 participants were asked to write down the names of the foods. Sample 2 participants identified foods in an image of their meal 10-14 h postprandial. Adolescents in sample 2 also estimated portion sizes of their breakfast foods and snacks. Sample 1 identified thirty of the thirty-eight food items correctly, and of the misidentified foods all were identified within the correct major food group. For sample 2, eleven of the thirteen food items were identified correctly 100 % of the time. Half of the breakfast and snack foods had at least one portion size estimate within 10 % of the true amount using a variety of measurement descriptors. The results provide evidence that adolescents can correctly identify familiar foods and they can look at an image of their meal and identify the foods in the image up to 14·5 h postprandial. The results of the present study not only inform the development of the mpFR but also provide strong evidence of the use of digital images of eating occasions in research and clinical settings.
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Novel foods and food allergies : an exploratory study of novel foods as allergy management strategy
Putten, van M.C.
2009-01-01
Food allergy represents an increasing concern to society. It is defined as an inappropriate immunological reaction to normally harmless food components and affects 5-8% of children and 1-2% of adults. Since at the time of writing no cure for food allergy exists, food allergic consumers need to avoid
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Factors associated with parents' attitudes to unhealthy foods and beverages.
Pettigrew, Simone; Jongenelis, Michelle; Quester, Pascale; Chapman, Kathy; Miller, Caroline
2016-04-01
Previous research has identified convenience, enjoyment, value for money and perceived goodness as primary dimensions of parents' attitudes to foods and beverages. The aim of the present study was to examine the factors associated with parents' scores on each of these attitudinal dimensions to identify key issues for future interventions designed to improve parents' food provision behaviours and children's diets. A sample of 1302 Australian parents of children aged 8 to 14 years completed an online survey relating to their food-related beliefs. Linear regression analyses were undertaken to examine factors associated with parents' attitudes to soft drinks and energy-dense nutrient-poor foods. Consistent factors were identified for both energy-dense, nutrient-poor foods and soft drinks, indicating that similar approaches could be adopted in interventions for both product categories. The primary factors were social norms, child pestering, television viewing and exposure to food advertising. Food advertising represents a common link between the primary factors, indicating that it constitutes a critical component of future interventions designed to modify parents' attitudes to unhealthy food products and to reduce the frequency with which these foods are consumed by children. © 2016 Paediatrics and Child Health Division (The Royal Australasian College of Physicians).
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Anderson, L C; Mah, C L; Sellen, D W
2015-08-01
Current versions of Canada's Food Guide (CFG) aim to inform a culturally diverse population, but it is not known how intended audiences from different cultural and linguistic groups within Canada's diverse population understand and apply its messages. We analyzed data from qualitative interviews conducted with 32 newcomer mothers of children aged 1-5 years to explore how conceptions of food and health change with migration to Canada among Spanish-speaking Latin American and Tamil Speaking Sri Lankan newcomers and may influence the appropriateness and applicability of Canada's Food Guide (CFG) as a nutrition education tool. We applied Jordan's model of authoritative knowledge to identify different forms of newcomer maternal nutrition knowledge, how they influence child feeding practices, and shifts causing some forms of knowledge to be devalued in favor of others. Awareness of CFG differed between groups, with all Latin American and only half of Tamil participants familiar with it. Three distinct, overlapping ways of knowing about the relationship between food and health are identified within both groups of mothers: "natural" foods as healthy; influence of foods on illness susceptibility, and the nutritional components of food. CFG was found to be limited in its representations of recommended foods and its exclusive utilization of biomedical concepts of nutrition. Development of new, culturally competent versions of CFG that depict a variety of ethno-culturally meaningful diets and encompass both non-biomedical conceptualizations of food and health has the potential to enhance effective knowledge translation of CFG's key messages to an increasingly cosmopolitan Canadian population. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Carvalho, Carolina Abreu de; Fonsêca, Poliana Cristina de Almeida; Nobre, Luciana Neri; Priore, Silvia Eloiza; Franceschini, Sylvia do Carmo Castro
2016-01-01
The objective of this study is to provide guidance for identifying dietary patterns using the a posteriori approach, and analyze the methodological aspects of the studies conducted in Brazil that identified the dietary patterns of children. Articles were selected from the Latin American and Caribbean Literature on Health Sciences, Scientific Electronic Library Online and Pubmed databases. The key words were: Dietary pattern; Food pattern; Principal Components Analysis; Factor analysis; Cluster analysis; Reduced rank regression. We included studies that identified dietary patterns of children using the a posteriori approach. Seven studies published between 2007 and 2014 were selected, six of which were cross-sectional and one cohort, Five studies used the food frequency questionnaire for dietary assessment; one used a 24-hour dietary recall and the other a food list. The method of exploratory approach used in most publications was principal components factor analysis, followed by cluster analysis. The sample size of the studies ranged from 232 to 4231, the values of the Kaiser-Meyer-Olkin test from 0.524 to 0.873, and Cronbach's alpha from 0.51 to 0.69. Few Brazilian studies identified dietary patterns of children using the a posteriori approach and principal components factor analysis was the technique most used.
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Ryan-Fogarty, Yvonne; Becker, Genevieve; Moles, Richard; O'Regan, Bernadette
2017-03-01
Food waste in hospitals is of major concern for two reasons: one, healthcare needs to move toward preventative and demand led models for sustainability and two, food system sustainability needs to seek preventative measures such as diet adaptation and waste prevention. The impact of breast-milk substitute use on health services are well established in literature in terms of healthcare implications, cost and resourcing, however as a food demand and waste management issue little has been published to date. This paper presents the use of a desk based backcasting method to analyse food waste prevention, mitigation and management options within the Irish Maternity Service. Best practice in healthcare provision and waste management regulations are used to frame solutions. Strategic problem orientation revealed that 61% of the volume of ready to use breast-milk substitutes purchased by maternity services remains unconsumed and ends up as waste. Thirteen viable strategies to prevent and manage this waste were identified. Significant opportunities exist to prevent waste and also decrease food demand leading to both positive health and environmental outcomes. Backcasting methods display great promise in delivering food waste management strategies in healthcare settings, especially where evidenced best practice policies exist to inform solution forming processes. In terms of food waste prevention and management, difficulties arise in distinguishing between demand reduction, waste prevention and waste reduction measures under the current Waste Management Hierarchy definitions. Ultimately demand reduction at source requires prioritisation, a strategy which is complimentary to health policy on infant feeding. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Luan, Hui; Law, Jane; Quick, Matthew
2015-12-30
Obesity and other adverse health outcomes are influenced by individual- and neighbourhood-scale risk factors, including the food environment. At the small-area scale, past research has analysed spatial patterns of food environments for one time period, overlooking how food environments change over time. Further, past research has infrequently analysed relative healthy food access (RHFA), a measure that is more representative of food purchasing and consumption behaviours than absolute outlet density. This research applies a Bayesian hierarchical model to analyse the spatio-temporal patterns of RHFA in the Region of Waterloo, Canada, from 2011 to 2014 at the small-area level. RHFA is calculated as the proportion of healthy food outlets (healthy outlets/healthy + unhealthy outlets) within 4-km from each small-area. This model measures spatial autocorrelation of RHFA, temporal trend of RHFA for the study region, and spatio-temporal trends of RHFA for small-areas. For the study region, a significant decreasing trend in RHFA is observed (-0.024), suggesting that food swamps have become more prevalent during the study period. For small-areas, significant decreasing temporal trends in RHFA were observed for all small-areas. Specific small-areas located in south Waterloo, north Kitchener, and southeast Cambridge exhibited the steepest decreasing spatio-temporal trends and are classified as spatio-temporal food swamps. This research demonstrates a Bayesian spatio-temporal modelling approach to analyse RHFA at the small-area scale. Results suggest that food swamps are more prevalent than food deserts in the Region of Waterloo. Analysing spatio-temporal trends of RHFA improves understanding of local food environment, highlighting specific small-areas where policies should be targeted to increase RHFA and reduce risk factors of adverse health outcomes such as obesity.
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Pelto, Gretel H; Armar-Klemesu, Margaret
2015-12-01
An ethnographic study was conducted in two areas in southern and western Kenya to identify potential interventions to improve the quality, availability and affordability of foods consumed by infants and young children. A cultural-ecological model of determinants of nutrition identified the sectors of information for data collection related to infant and young child (IYC) diet and feeding-related behaviours, and the focused ethnographic study manual was used to guide the research. The results provide qualitative evidence about facilitators and constraints to IYC nutrition in the two geographical areas and document their inter-connections. We conclude with suggestions to consider 13 potential nutrition-sensitive interventions. The studies provide empirical ethnographic support for arguments concerning the importance of combining nutrition-specific and nutrition-sensitive interventions through a multi-sectoral, integrated approach to improve the nutrition of infants and young children in low-income, resource-constrained populations. They also document the value of ethnography as a component of landscape analysis in nutrition programme and policy planning. Key messages In addition to constraints on infant and young child diet that originate in environmental and technological conditions in both agro-ecological zones, other factors that affect feeding practices include features of social organisation, household access to social support, caregivers income-earning activities and their own health. The results of the ethnographies, which highlight the importance of obtaining the knowledge and perspectives of caregivers of infants and young children, reveal the interactions of the multiple factors that affect child nutrition and the need for simultaneous nutrition-sensitive interventions to complement nutrition-specific intervention actions. Most caregivers in both areas not only understood the importance of diet and food quality for child survival, they also regarded it as
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Muraro, A.; Hoffmann-Sommergruber, K.; Holzhauser, T.; Poulsen, L. K.; Gowland, M. H.; Akdis, C. A.; Mills, E. N. C.; Papadopoulos, N.; Roberts, G.; Schnadt, S.; van Ree, R.; Sheikh, A.; Vieths, S.
2014-01-01
Individuals suffering from IgE-mediated food allergy usually have to practise life-long food allergen avoidance. This document aims to provide an overview of recent evidence-based recommendations for allergen risk assessment and management in the food industry and discusses unmet needs and
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Food Waste Avoidance Actions in Food Retailing
DEFF Research Database (Denmark)
Kulikovskaja, Viktorija; Aschemann-Witzel, Jessica
2017-01-01
Food waste occurs throughout the entire food supply chain, from production to consumption of food in households. Retailers are in a unique position to contribute to food waste avoidance, not only by minimizing the amount of waste in their distribution channels but also by influencing consumer...... attitudes and behaviors. This explorative study aims to identify which food waste avoidance actions are conducted by retailers in Denmark, to which extent, and how they vary across food categories and supermarket chain. Based on an analysis of secondary and empirical data collected via observations...... at retail stores, the authors identify 22 food waste avoidance actions in Danish retail. The results provide new insights into food waste avoidance in retail. Based on the findings, suggestions for further research directions are developed that should serve to identify the most efficient customer targeted...
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Measurement of viscosity as a means to identify irradiated food
International Nuclear Information System (INIS)
Nuernberger, E.; Heide, L.; Boegl, K.W.
1990-01-01
The measurement of viscosity is a simple method to identify previous irradiation of some kinds of spices and foods, at least in combination with other methods. A possible change of the soaking capacity was examined up to a storage period of 18 months after irradiation of black pepper, white pepper, cinnamon, ginger and onion powder with a radiation dose of 10 kGy each. After irradiation, either increased or decreased viscosity values were measured; the results showed, also after the 18-months-storage period, considerable differences of the viscosity behaviour in non-irradiated and irradiated samples. The time of storage had no effect to the individual viscosity values, so that this method could also be applied to the examined spices after a longer storage period. (orig.) With 51 figs., 25 tabs [de
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Identifying Competencies in the Food Service Industry. Final Report.
Wagner, Linda M.
This report documents a research project conducted to ascertain what specific occupational competencies are necessary for employees in the food service industry. Questionnaires were mailed to employers, in restaurants and hospitals and to graduates of high school and postsecondary food service programs. The respondents completed 316 position…
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2010-04-01
...-contamination from manufacturing operations. ... 21 Food and Drugs 4 2010-04-01 2010-04-01 false Components. 226.42 Section 226.42 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DRUGS: GENERAL...
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Interactions between Food Additive Silica Nanoparticles and Food Matrices
Directory of Open Access Journals (Sweden)
Mi-Ran Go
2017-06-01
Full Text Available Nanoparticles (NPs have been widely utilized in the food industry as additives with their beneficial characteristics, such as improving sensory property and processing suitability, enhancing functional and nutritional values, and extending shelf-life of foods. Silica is used as an anti-caking agent to improve flow property of powered ingredients and as a carrier for flavors or active compounds in food. Along with the rapid development of nanotechnology, the sizes of silica fall into nanoscale, thereby raising concerns about the potential toxicity of nano-sized silica materials. There have been a number of studies carried out to investigate possible adverse effects of NPs on the gastrointestinal tract. The interactions between NPs and surrounding food matrices should be also taken into account since the interactions can affect their bioavailability, efficacy, and toxicity. In the present study, we investigated the interactions between food additive silica NPs and food matrices, such as saccharides, proteins, lipids, and minerals. Quantitative analysis was performed to determine food component-NP corona using HPLC, fluorescence quenching, GC-MS, and ICP-AES. The results demonstrate that zeta potential and hydrodynamic radius of silica NPs changed in the presence of all food matrices, but their solubility was not affected. However, quantitative analysis on the interactions revealed that a small portion of food matrices interacted with silica NPs and the interactions were highly dependent on the type of food component. Moreover, minor nutrients could also affect the interactions, as evidenced by higher NP interaction with honey rather than with a simple sugar mixture containing an equivalent amount of fructose, glucose, sucrose, and maltose. These findings provide fundamental information to extend our understanding about the interactions between silica NPs and food components and to predict the interaction effect on the safety aspects of food
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Defining food literacy: A scoping review.
Truman, Emily; Lane, Daniel; Elliott, Charlene
2017-09-01
The term "food literacy" describes the idea of proficiency in food related skills and knowledge. This prevalent term is broadly applied, although its core elements vary from initiative to initiative. In light of its ubiquitous use-but varying definitions-this article establishes the scope of food literacy research by identifying all articles that define 'food literacy', analysing its key conceptualizations, and reporting outcomes/measures of this concept. A scoping review was conducted to identify all articles (academic and grey literature) using the term "food literacy". Databases included Medline, Pubmed, Embase, CAB Abstracts, CINAHL, Scopus, JSTOR, and Web of Science, and Google Scholar. Of 1049 abstracts, 67 studies were included. From these, data was extracted on country of origin, study type (methodological approach), primary target population, and the primary outcomes relating to food literacy. The majority of definitions of food literacy emphasize the acquisition of critical knowledge (information and understanding) (55%) over functional knowledge (skills, abilities and choices) (8%), although some incorporate both (37%). Thematic analysis of 38 novel definitions of food literacy reveals the prevalence of six themes: skills and behaviours, food/health choices, culture, knowledge, emotions, and food systems. Study outcomes largely focus on knowledge generating measures, with very few focusing on health related outcome measures. Current definitions of food literacy incorporate components of six key themes or domains and attributes of both critical and functional knowledge. Despite this broad definition of the term, most studies aiming to improve food literacy focus on knowledge related outcomes. Few articles address health outcomes, leaving an important gap (and opportunity) for future research in this field. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Kumari, Anila; Angmo, Kunzes; Monika; Bhalla, Tek Chand
2016-05-01
The present research was designed to explore indigenous probiotic Lactic acid bacteria from traditional fermented foods and beverages of North-western Himalayas for their probiotic potential. It was achieved through a step-by step approach focused on the technological characterization, evaluation of the probiotic traits and adherence ability. Fifty one LAB isolates from traditional fermented foods and beverages were initially screened for their technological properties and among them twenty isolates were selected. These isolates were further characterized and identified using 16S rRNA gene sequencing as Lactobacillus brevis (7 isolates), Lactobacillus casei (5), Lactobacillus paracasei (2), Lactobacillus buchneri (1), Lactobacillus plantarum (1) and Lactobacillus sp. (3). Identified isolates were evaluated by in vitro methods including survival in gastrointestinal tract, antibiotic susceptibility, antimicrobial activity, cell surface characteristics, exopolysacharride production and haemolytic activity. The results of these experiments were used as input data for Principal Component Analysis; thus, to select the most promising probiotic isolates. Three isolates (L. brevis PLA2, L. paracasei PLA8 and L. brevis PLA16) were found to be most technological relevant and promising probiotic candidates in comparison to commercial probiotic strains. L. brevis PLA2 was selected as best isolate with probiotic potential by in vitro adherence to the human intestinal HT-29 cell line.
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Haytowitz, David B; Pehrsson, Pamela R
2018-01-01
For nearly 20years, the National Food and Nutrient Analysis Program (NFNAP) has expanded and improved the quantity and quality of data in US Department of Agriculture's (USDA) food composition databases (FCDB) through the collection and analysis of nationally representative food samples. NFNAP employs statistically valid sampling plans, the Key Foods approach to identify and prioritize foods and nutrients, comprehensive quality control protocols, and analytical oversight to generate new and updated analytical data for food components. NFNAP has allowed the Nutrient Data Laboratory to keep up with the dynamic US food supply and emerging scientific research. Recently generated results for nationally representative food samples show marked changes compared to previous database values for selected nutrients. Monitoring changes in the composition of foods is critical in keeping FCDB up-to-date, so that they remain a vital tool in assessing the nutrient intake of national populations, as well as for providing dietary advice. Published by Elsevier Ltd.
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Directory of Open Access Journals (Sweden)
Maria Daglia
2011-01-01
Full Text Available This paper reports the content in macronutrients, free sugars, polyphenols, and inorganic ions, known to exert any positive or negative action on microbial oral disease such as caries and gingivitis, of seven food/beverages (red chicory, mushroom, raspberry, green and black tea, cranberry juice, dark beer. Tea leaves resulted the richest material in all the detected ions, anyway tea beverages resulted the richest just in fluoride. The highest content in zinc was in chicory, raspberry and mushroom. Raspberry is the richest food in strontium and boron, beer in selenium, raspberry and mushroom in copper. Beer, cranberry juice and, especially green and black tea are very rich in polyphenols, confirming these beverages as important sources of such healthy substances. The fractionation, carried out on the basis of the molecular mass (MM, of the water soluble components occurring in raspberry, chicory, and mushroom extracts (which in microbiological assays revealed the highest potential action against oral pathogens, showed that both the high and low MM fractions are active, with the low MM fractions displaying the highest potential action for all the fractionated extracts. Our findings show that more compounds that can play a different active role occur in these foods.
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McClements, David Julian
2013-12-01
The oral bioavailability of many lipophilic bioactives, such as pharmaceuticals and nutraceuticals, is relatively low due to their poor solubility, permeability and/or chemical stability within the human gastrointestinal tract (GIT). The oral bioavailability of lipophilic bioactives can be improved by designing food matrices that control their release, solubilization, transport and absorption within the GIT. This article discusses the challenges associated with delivering lipophilic bioactive components, the impact of food composition and structure on oral bioavailability and the design of functional and medical foods for improving the oral bioavailability of lipophilic bioactives. Food-based delivery systems can be used to improve the oral bioavailability of lipophilic bioactives. There are a number of potential advantages to delivering lipophilic bioactives using functional or medical foods: greater compliance than conventional delivery forms; increased bioavailability and efficacy; and reduced variability in biological effects. However, food matrices are structurally complex multicomponent materials and research is still needed to identify optimum structures and compositions for particular bioactives.
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Markov and semi-Markov switching linear mixed models used to identify forest tree growth components.
Chaubert-Pereira, Florence; Guédon, Yann; Lavergne, Christian; Trottier, Catherine
2010-09-01
Tree growth is assumed to be mainly the result of three components: (i) an endogenous component assumed to be structured as a succession of roughly stationary phases separated by marked change points that are asynchronous among individuals, (ii) a time-varying environmental component assumed to take the form of synchronous fluctuations among individuals, and (iii) an individual component corresponding mainly to the local environment of each tree. To identify and characterize these three components, we propose to use semi-Markov switching linear mixed models, i.e., models that combine linear mixed models in a semi-Markovian manner. The underlying semi-Markov chain represents the succession of growth phases and their lengths (endogenous component) whereas the linear mixed models attached to each state of the underlying semi-Markov chain represent-in the corresponding growth phase-both the influence of time-varying climatic covariates (environmental component) as fixed effects, and interindividual heterogeneity (individual component) as random effects. In this article, we address the estimation of Markov and semi-Markov switching linear mixed models in a general framework. We propose a Monte Carlo expectation-maximization like algorithm whose iterations decompose into three steps: (i) sampling of state sequences given random effects, (ii) prediction of random effects given state sequences, and (iii) maximization. The proposed statistical modeling approach is illustrated by the analysis of successive annual shoots along Corsican pine trunks influenced by climatic covariates. © 2009, The International Biometric Society.
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Brewster, C.A.; Wolfert, J.; Sundmaeker, H.
2012-01-01
This paper discusses the specific challenges of the agri-food sector in the light of research carried out in the SmartAgriFood project. Using questionnaires and focus groups, our research identifies a number of business needs and drivers which enable the identification of suitable Future Internet
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Karpuzcu, M Ekrem; Fairbairn, David; Arnold, William A; Barber, Brian L; Kaufenberg, Elizabeth; Koskinen, William C; Novak, Paige J; Rice, Pamela J; Swackhamer, Deborah L
2014-01-01
Principal components analysis (PCA) was used to identify sources of emerging organic contaminants in the Zumbro River watershed in Southeastern Minnesota. Two main principal components (PCs) were identified, which together explained more than 50% of the variance in the data. Principal Component 1 (PC1) was attributed to urban wastewater-derived sources, including municipal wastewater and residential septic tank effluents, while Principal Component 2 (PC2) was attributed to agricultural sources. The variances of the concentrations of cotinine, DEET and the prescription drugs carbamazepine, erythromycin and sulfamethoxazole were best explained by PC1, while the variances of the concentrations of the agricultural pesticides atrazine, metolachlor and acetochlor were best explained by PC2. Mixed use compounds carbaryl, iprodione and daidzein did not specifically group with either PC1 or PC2. Furthermore, despite the fact that caffeine and acetaminophen have been historically associated with human use, they could not be attributed to a single dominant land use category (e.g., urban/residential or agricultural). Contributions from septic systems did not clarify the source for these two compounds, suggesting that additional sources, such as runoff from biosolid-amended soils, may exist. Based on these results, PCA may be a useful way to broadly categorize the sources of new and previously uncharacterized emerging contaminants or may help to clarify transport pathways in a given area. Acetaminophen and caffeine were not ideal markers for urban/residential contamination sources in the study area and may need to be reconsidered as such in other areas as well.
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The role of food irradiation in food safety and food security
International Nuclear Information System (INIS)
Kaeferstein, F.K.
1996-01-01
In view of the enormous health and economic consequences of foodborne diseases, the World Health Organization (WHO) encourages its Member States to consider all measures to eliminate or reduce foodborne pathogens in food an improve their supplies of safe and nutritious food. With the wholesomeness of irradiated food clearly established by extensive scientific studies, food irradiation has important roles to play in both ensuring food safety and reducing food losses. Food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (J.P.N.)
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Graph Theory Approach for Studying Food Webs
Longjas, A.; Tejedor, A.; Foufoula-Georgiou, E.
2017-12-01
Food webs are complex networks of feeding interactions among species in ecological communities. Metrics describing food web structure have been proposed to compare and classify food webs ranging from food chain length, connectance, degree distribution, centrality measures, to the presence of motifs (distinct compartments), among others. However, formal methodologies for studying both food web topology and the dynamic processes operating on them are still lacking. Here, we utilize a quantitative framework using graph theory within which a food web is represented by a directed graph, i.e., a collection of vertices (species or trophic species defined as sets of species sharing the same predators and prey) and directed edges (predation links). This framework allows us to identify apex (environmental "source" node) to outlet (top predators) subnetworks and compute the steady-state flux (e.g., carbon, nutrients, energy etc.) in the food web. We use this framework to (1) construct vulnerability maps that quantify the relative change of flux delivery to the top predators in response to perturbations in prey species (2) identify keystone species, whose loss would precipitate further species extinction, and (3) introduce a suite of graph-theoretic metrics to quantify the topologic (imposed by food web connectivity) and dynamic (dictated by the flux partitioning and distribution) components of a food web's complexity. By projecting food webs into a 2D Topodynamic Complexity Space whose coordinates are given by Number of alternative paths (topologic) and Leakage Index (dynamic), we show that this space provides a basis for food web comparison and provide physical insights into their dynamic behavior.
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Schluter, Gerald E.; Lee, Chinkook
1996-01-01
Output growth of the U.S. Food System is examined to apportion first the importance of domestic food demand and then the importance of components of domestic food demand. Growth of U.S. food processing output is heavily dependent upon domestic food demand and particularly its personal consumption expenditures components - food purchased for off-premise consumption and purchased meals and beverages.
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Jackson, Bianca D; Walker, Neff; Heidkamp, Rebecca
2017-11-01
Background: The Lives Saved Tool (LiST) uses the poverty head-count ratio at $1.90/d as a proxy for food security to identify the percentage of the population with the potential to benefit from balanced energy supplementation and complementary feeding (CF) interventions, following the approach used for the Lancet 's 2008 series on Maternal and Child Undernutrition. Because much work has been done in the development of food security indicators, a re-evaluation of the use of this indicator was warranted. Objective: The aim was to re-evaluate the use of the poverty head-count ratio at $1.90/d as the food security proxy indicator in LiST. Methods: We carried out a desk review to identify available indicators of food security. We identified 3 indicators and compared them by using scatterplots, Spearman's correlations, and Bland-Altman plot analysis. We generated LiST projections to compare the modeled impact results with the use of the different indicators. Results: There are many food security indicators available, but only 3 additional indicators were identified with the data availability requirements to be used as the food security indicator in LiST. As expected, analyzed food security indicators were significantly positively correlated ( P security indicators that were used in the meta-analyses that produced the effect estimates. These are the poverty head-count ratio at $1.90/d for CF interventions and the prevalence of a low body mass index in women of reproductive age for balanced energy supplementation interventions. © 2017 American Society for Nutrition.
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Restaurant food cooling practices.
Brown, Laura Green; Ripley, Danny; Blade, Henry; Reimann, Dave; Everstine, Karen; Nicholas, Dave; Egan, Jessica; Koktavy, Nicole; Quilliam, Daniela N
2012-12-01
Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention's Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study.
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Restaurant Food Cooling Practices†
BROWN, LAURA GREEN; RIPLEY, DANNY; BLADE, HENRY; REIMANN, DAVE; EVERSTINE, KAREN; NICHOLAS, DAVE; EGAN, JESSICA; KOKTAVY, NICOLE; QUILLIAM, DANIELA N.
2017-01-01
Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention’s Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study. PMID:23212014
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Food-safety educational goals for dietetics and hospitality students.
Scheule, B
2000-08-01
To identify food-safety educational goals for dietetics and hospitality management students. Written questionnaires were used to identify educational goals and the most important food safety competencies for entry-level dietitians and foodservice managers. The sample included all directors of didactic programs in dietetics approved by the American Dietetic Association and baccalaureate-degree hospitality programs with membership in the Council on Hotel, Restaurant, and Institutional Education. Fifty-one percent of the directors responded. Descriptive statistics were calculated. chi 2 analysis and independent t tests were used to compare educators' responses for discrete and continuous variables, respectively. Exploratory factor analysis grouped statements about food safety competence. Internal consistency of factors was measured using Cronbach alpha. Thirty-four percent of dietetics programs and 70% of hospitality programs required or offered food safety certification. Dietetics educators reported multiple courses with food safety information, whereas hospitality educators identified 1 or 2 courses. In general, the educators rated food-safety competencies as very important or essential. Concepts related to Hazard Analysis and Critical Control Points (HAACP), irradiation, and pasteurization were rated less highly, compared with other items. Competencies related to reasons for outbreaks of foodborne illness were rated as most important. Food safety certification of dietitians and an increased emphasis on HAACP at the undergraduate level or during the practice component are suggested. Research is recommended to assess the level of food-safety competence expected by employers of entry-level dietitians and foodservice managers.
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Mobley, Amy R.; Jones, Julie Miller; Rodriguez, Judith; Slavin, Joanne; Zelman, Kathleen M.
2014-01-01
Fiber continues to be singled out as a nutrient of public health concern. Adequate intakes of fiber are associated with reduced risk for cardiovascular disease, cancer, diabetes, certain gastrointestinal disorders and obesity. Despite ongoing efforts to promote adequate fiber through increased vegetable, fruit and whole-grain intakes, average fiber consumption has remained flat at approximately half of the recommended daily amounts. Research indicates that consumers report increasingly attempting to add fiber-containing foods, but there is confusion around fiber in whole grains. The persistent and alarmingly low intakes of fiber prompted the “Food & Fiber Summit,” which assembled nutrition researchers, educators and communicators to explore fiber’s role in public health, current fiber consumption trends and consumer awareness data with the objective of generating opportunities and solutions to help close the fiber gap. The summit outcomes highlight the need to address consumer confusion and improve the understanding of sources of fiber, to recognize the benefits of various types of fibers and to influence future dietary guidance to provide prominence and clarity around meeting daily fiber recommendations through a variety of foods and fiber types. Potential opportunities to increase fiber intake were identified, with emphasis on meal occasions and food categories that offer practical solutions for closing the fiber gap. PMID:25006857
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Directory of Open Access Journals (Sweden)
Amy R. Mobley
2014-07-01
Full Text Available Fiber continues to be singled out as a nutrient of public health concern. Adequate intakes of fiber are associated with reduced risk for cardiovascular disease, cancer, diabetes, certain gastrointestinal disorders and obesity. Despite ongoing efforts to promote adequate fiber through increased vegetable, fruit and whole-grain intakes, average fiber consumption has remained flat at approximately half of the recommended daily amounts. Research indicates that consumers report increasingly attempting to add fiber-containing foods, but there is confusion around fiber in whole grains. The persistent and alarmingly low intakes of fiber prompted the “Food & Fiber Summit,” which assembled nutrition researchers, educators and communicators to explore fiber’s role in public health, current fiber consumption trends and consumer awareness data with the objective of generating opportunities and solutions to help close the fiber gap. The summit outcomes highlight the need to address consumer confusion and improve the understanding of sources of fiber, to recognize the benefits of various types of fibers and to influence future dietary guidance to provide prominence and clarity around meeting daily fiber recommendations through a variety of foods and fiber types. Potential opportunities to increase fiber intake were identified, with emphasis on meal occasions and food categories that offer practical solutions for closing the fiber gap.
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Thomson, Jessica L; Onufrak, Stephen J; Connell, Carol L; Zoellner, Jamie M; Tussing-Humphreys, Lisa M; Bogle, Margaret L; Yadrick, Kathy
2011-12-01
The objectives of the present study were to evaluate diet quality among Lower Mississippi Delta (LMD) residents using the Healthy Eating Index-2005 (HEI-2005) and to identify the top five dietary sources contributing to HEI-2005 components. Demographic differences in HEI-2005 scores were also explored. Diet quality was evaluated using HEI-2005. Demographic differences in HEI-2005 scores were investigated using multivariable regression models adjusting for multiple comparisons. The top five dietary sources contributing to HEI-2005 components were identified by estimating and ranking mean MyPyramid equivalents overall and by demographic characteristics. Dietary data, based on a single 24 h recall, from the Foods of Our Delta Study 2000 (FOODS 2000) were used in the analyses. FOODS 2000 adult participants 18 years of age or older. Younger age was the largest determinant of low diet quality in the LMD with HEI-2005 total and seven component scores declining with decreasing age. Income was not a significant factor for HEI-2005 total or component scores. The top five dietary sources differed by all five of the demographic variables, particularly for total vegetables and energy from solid fats, alcoholic beverages and added sugars (SoFAAS). Soft drinks were the leading source of SoFAAS energy intake for all demographic groups. The assessment of diet quality and identification of top dietary sources revealed the presence of demographic differences for selected HEI-2005 components. These findings allow identification of food patterns and culturally appropriate messaging and highlight the difficulties of treating this region as a homogeneous population.
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Use of NMR and NMR Prediction Software to Identify Components in Red Bull Energy Drinks
Simpson, Andre J.; Shirzadi, Azadeh; Burrow, Timothy E.; Dicks, Andrew P.; Lefebvre, Brent; Corrin, Tricia
2009-01-01
A laboratory experiment designed as part of an upper-level undergraduate analytical chemistry course is described. Students investigate two popular soft drinks (Red Bull Energy Drink and sugar-free Red Bull Energy Drink) by NMR spectroscopy. With assistance of modern NMR prediction software they identify and quantify major components in each…
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Soukoulis, Christos; Aprea, Eugenio
2012-04-01
Bran is the outer part of cereal grains that is separated during the cereals de-hulling and milling processes. It was considered in the past a by-product of cereal industry employed mainly as animal feed. Cereal bran, being particularly rich in different functional biopolymers, bio-active compounds and essential fatty acids, attracted the interest of pharmaceutical and food industry. Furthermore, the peculiar techno-functional properties of brans together with their particular physiological and nutritional aspects have led to a great interest in their incorporation as main or secondary components in different groups of food products including bakery and confectionery products, breakfast cereals and extruded foodstuffs, emulsions and functional dairy products and pasta products. In the first part of the present work the main fractionation processes, bran fractions properties and their physicochemical and technological properties are briefly reviewed. In the second part, relevant applications, with emphasis on patents, in food industry are reviewed as well.
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Beck, Kathryn L; Kruger, Rozanne; Conlon, Cathryn A; Heath, Anne-Louise M; Coad, Jane; Matthys, Christophe; Jones, Beatrix; Stonehouse, Welma
2012-08-01
Using food frequency data to identify dietary patterns is a newly emerging approach to assessing the relationship between dietary intake and iron status. Food frequency questionnaires should be assessed for validity and reproducibility before use. We aimed to investigate the relative validity and reproducibility of an iron food frequency questionnaire (FeFFQ) specifically designed to identify iron-related dietary patterns. Participants completed the FeFFQ at baseline (FeFFQ1) and 1 month later (FeFFQ2) to assess reproducibility. A 4-day weighed diet record (4DDR) was completed between these assessments to determine validity. Foods appearing in the 4DDR were classified into the same 144 food groupings as the FeFFQ. Factor analysis was used to determine dietary patterns from FeFFQ1, FeFFQ2, and the 4DDR. A convenience sample of women (n=115) aged 18 to 44 years living in Auckland, New Zealand, during 2009. Agreement between diet pattern scores was compared using correlation coefficients, Bland-Altman analysis, cross-classification, and the weighted κ statistic. A "healthy" and a "sandwich and drinks" dietary pattern were identified from all three dietary assessments. Correlation coefficients between FeFFQ1 and the 4DDR diet pattern scores (validity) were 0.34 for the healthy, and 0.62 for the sandwich and drinks pattern (both Ps50% of participants into the correct tertile and <10% into the opposite tertile for both the healthy and sandwich and drinks diet pattern scores when compared with the 4DDR and FeFFQ2. The FeFFQ appears to be a reproducible and relatively valid method for identifying dietary patterns, and could be used to investigate the relationship between dietary patterns and iron status. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
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Bernstein, Jodi T; Labonté, Marie-Ève; Franco-Arellano, Beatriz; Schermel, Alyssa; L'Abbé, Mary R
2018-04-01
Regulatory changes in Canada will require food labels to have a benchmark [% Daily Value, %DV] for total sugars, based on 100 g/day, while US labels will require a %DV for added sugars, based on 50 g/day. The objective of this study was to compare two labelling policies, a total sugars DV (100 g/day) and a free sugars DV (50 g/day) on food labels. This cross-sectional analysis of the Food Label Information Program database focussed on top sources of total sugars intake in Canada (n = 6924 foods). Products were categorized as "less healthy" using two sets of criteria: a) free sugars levels exceeding the WHO guidelines (≥10% energy from free sugars); and b) exceeding healthfulness cut-offs of the Food Standards Australia New Zealand Nutrient Profiling Scoring Criterion (FSANZ-NPSC). The proportion of "less healthy" products with ≥15%DV (defined as "a lot" of sugars i.e. high in sugars, based on Health Canada's %DV labelling footnote and educational message for dietary guidance) were compared for each sugar labelling scenario. The free sugars DV showed better alignment with both methods for assessing "healthfulness" than the total sugars DV. The free sugars DV identified a greater proportion of "less healthy" foods with ≥15%DV, based on both the FSANZ-NPSC (70% vs. 45%, p chocolate bars, confectionery, and frozen desserts categories. Compared to total sugars DV labelling, using a free sugars DV identified more "less healthy" foods. Findings support the adoption of free sugars labelling. Copyright © 2018 Elsevier Inc. All rights reserved.
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Identifying and selecting edible luminescent probes as sensors of food quality
Directory of Open Access Journals (Sweden)
Maria G. Corradini
2016-06-01
Full Text Available Foods contain a plethora of aromatic molecules—natural colors, synthetic dyes, flavors, vitamins, antioxidants, etc.—that are luminescent, exhibiting prompt fluorescence or delayed phosphorescence. Although food autofluorescence has been used to detect specific contaminants (e.g., aflatoxins or to authenticate specific foods (olive oil, much of the potential of using the optical luminescence of intrinsic molecules for sensing properties of foods is unrealized. We summarize here work characterizing the photophysical properties of some edible, and potentially GRAS (generally-recognized-as-safe, chromophores and especially their sensitivity to, and thus potential for sensing, various physical—viscosity, mobility/rigidity—or chemical—polarity, pH—properties of food known to reflect or be indicative of food quality, stability, and safety. A thorough-going characterization of and robust protocols for interpretation of the luminescent signals from edible chromophores can expand the repertoire of analytical techniques available to monitor quality, and even safety, of the food supply at various stages of production, distribution and storage or even at point of sale.
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Davison, Michael; Baum, William M.
2010-01-01
Four pigeons were trained in a procedure in which concurrent-schedule food ratios changed unpredictably across seven unsignaled components after 10 food deliveries. Additional green-key stimulus presentations also occurred on the two alternatives, sometimes in the same ratio as the component food ratio, and sometimes in the inverse ratio. In eight…
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Competitiveness and food security at the regional level
Directory of Open Access Journals (Sweden)
Mikhail Vasil'evich Fyodorov
2012-06-01
Full Text Available This paper deals with food safety as one of the areas of food security and food sovereignty. A review of concepts, models, acts on the power of international and national levels is made. The authors formulate a conclusion about the need for a measure of «food quality» with the release of the functional components of fitness (the ability to perform specified functions with the purpose and safety (restrictions on the content of harmful substances in the products. The analysis of the competitiveness of local products is made on the quality characteristics based on the proportion of output indicator of inadequate quality or dangerous to health in the total volume of products placed on the market. The paper identifies key areas of federal and regional levels to comply with the quality of food.
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Costs of food waste in South Africa: Incorporating inedible food waste
CSIR Research Space (South Africa)
De Lange, Willem J
2015-06-01
Full Text Available The economic, social and environmental costs of food waste are being increasingly recognised. Food waste consists of both edible and inedible components. Whilst wastage of edible food is problematic for obvious reasons, there are also costs...
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Dicko, M.H.
2005-01-01
The objective of this thesis is to screen for biochemical determinants in sorghum varieties cultivated in Burkina Faso to identify the best sorghum varieties to be used as source of bioactive components or for specific local foods, e.g. "tô", thin porridges for infants, granulated foods "couscous",
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Schnettler, Berta; Grunert, Klaus G; Lobos, Germán; Miranda-Zapata, Edgardo; Denegri, Marianela; Hueche, Clementina
2018-04-03
To identify mother-adolescent dyad profiles according to food-related parenting practices and to determine differences in diet quality, family meal frequency, life satisfaction, and sociodemographic characteristics. Cross-sectional study. Mothers and children were surveyed in their homes or at schools in Temuco, Chile. A total of 300 mothers (average age, 41.6 years) and their adolescent children (average age, 13.2 years; 48.7% female). Maternal feeding practices using the abbreviated Family Food Behavior Survey (AFFBS), life satisfaction, food-related and family life satisfaction, diet quality, and eating habits. Principal component factor analysis and confirmatory factor analysis were used to verify Family Food Behavior Survey components in mother and adolescent subsamples. Hierarchical cluster analysis was used to identify profiles. Three AFFBS components were detected: maternal control of child snacking behavior, maternal presence during eating, and child involvement in food consumption. Cluster analysis identified 3 mother-adolescent dyad profiles with different food-related parenting practices (P ≤ .001), mother (P ≤ .05) and child (P ≤ .001) diet quality, frequency of shared family meals (P ≤ .001), and mother (P ≤ .001) and child (P ≤ .05) life satisfaction levels. Results indicated that maternal well-being increased with an increased frequency of shared mealtime. Significantly, in contrast to the findings of previous studies, greater control over child eating habits was shown to affect adolescent well-being positively. These findings, among others, may contribute to the development of strategies for improving diet quality, overall well-being, and well-being in the food and family domains for all family members. Copyright © 2018 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
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International Nuclear Information System (INIS)
Delincee, H.; Ehlermann, D.; Gruenewald, T.; Harmuth-Hoene, A.E.; Muenzner, R.
1978-01-01
The present issue of the bibliographic series contains 227 items. The main headings of the content are basics of food irradiation, applications at low dose levels, applications at higher dose levels, effects on foods and on components of foods, and microbiology. (MG) [de
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Danesi, Francesca; Govoni, Marco; D'Antuono, Luigi Filippo; Bordoni, Alessandra
2016-07-01
Foods are complex matrices containing many different compounds, all of which contribute to the overall effect of the food itself, although they have different mechanisms of action. While evaluating the effect of bioactive compounds, it is important to consider that the use of a single compound can hide the effects of the other molecules that can act synergistically or antagonistically in the same food. The aim of the present study was to evaluate the influence of food matrix components by comparing two edible plants (dill and kale) with cholesterol-lowering potential and similar contents of their most representative bioactive, quercetin. The molecular effects of the extracts were evaluated in HepG2 cells by measuring the expression of sterol-regulatory element-binding proteins (SREBPs), 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR) and low density lipoprotein receptor (LDLR) at the mRNA and protein level. The results reported here show that both extracts reduced the cellular cholesterol level with a similar trend and magnitude. It is conceivable that the slightly different results are due to the diverse composition of minor bioactive compounds, indicating that only by considering food as a whole is it possible to understand the complex relationship between food, nutrition, and health in a foodomics vision. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
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Directory of Open Access Journals (Sweden)
Torjusen Hanne
2012-08-01
Full Text Available Abstract Background Little is known about the consumption of organic food during pregnancy. The aim of this study was to describe dietary characteristics associated with frequent consumption of organic food among pregnant women participating in the Norwegian Mother and Child Cohort Study (MoBa. Methods The present study includes 63 808 women who during the years 2002–2007 answered two questionnaires, a general health questionnaire at gestational weeks 15 and a food frequency questionnaire at weeks 17-22. The exploration of food patterns by Principal component analyses (PCA was followed by ANOVA analyses investigating how these food patterns as well as intake of selected food groups were associated with consumption of organic food. Results The first principal component (PC1 identified by PCA, accounting for 12% of the variation, was interpreted as a ‘health and sustainability component’, with high positive loadings for vegetables, fruit and berries, cooking oil, whole grain bread and cereal products and negative loadings for meat, including processed meat, white bread, and cakes and sweets. Frequent consumption of organic food, which was reported among 9.1% of participants (n = 5786, was associated with increased scores on the ‘health and sustainability component’ (p Conclusion The present study showed that pregnant Norwegian women reporting frequent consumption of organically produced food had dietary pattern and quality more in line with public advice for healthy and sustainable diets. A methodological implication is that the overall diet needs to be included in future studies of potential health outcomes related to consumption of organic food during pregnancy.
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Pelto, Gretel H.; Armar?Klemesu, Margaret
2016-01-01
Abstract An ethnographic study was conducted in two areas in southern and western Kenya to identify potential interventions to improve the quality, availability and affordability of foods consumed by infants and young children. A cultural?ecological model of determinants of nutrition identified the sectors of information for data collection related to infant and young child (IYC) diet and feeding?related behaviours, and the focused ethnographic study manual was used to guide the research. The...
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Hoffmann-Sommergruber, Karin; Mills, E N Clare
2009-09-01
A large number of food allergens able to induce allergic symptoms in predisposed individuals, including severe, even life-threatening reactions, have been identified and characterized. However, proteins able to cause such IgE-mediated reactions can be assigned to only a limited number of protein families. Detailed knowledge about the characteristics of food allergens, their 3D structures, biological activity and stability, will help to improve diagnosis of food allergy, avoid unnecessary exclusion diets and assess the risk of cross-reactive allergies to other food sources. This review is dedicated to summarizing current knowledge about the most important food allergen protein families and to presenting data from the EuroPrevall allergen library, a proof-of-concept collection of highly purified, characterized and authenticated food allergens from animal and plant food sources to facilitate improved diagnosis of food allergies.
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Jones, M; Dailami, N; Weitkamp, E; Salmon, D; Kimberlee, R; Morley, A; Orme, J
2012-06-01
Promising approaches to the promotion of healthier eating among children in primary school settings include the opportunity to practise practical cooking and growing, promoting the take up of healthier school meals and nutritional education. However, less is known about the potential for strategies that integrate approaches through a focus on food sustainability issues--such as the promotion of awareness about local, seasonal, organic, fair trade and higher animal welfare foods. This paper presents an evaluation of the Food for Life Partnership, a multi-component programme that sought to address both the health and sustainability aspects of food. The study consisted of a two-stage cross-sectional survey of Years 5 and 6 students (ages 9-11) in 30 primary schools at enrolment and after 18-24 months, combined with an analysis of programme delivery. Higher self-reported fruit and vegetable consumption in the second stage survey was associated with a range of indicators of school participation in the programme. These included the reform of school meal procurement and preparation; experiential food growing, cooking and farm-based education and improved opportunities for stakeholder engagement. The study therefore develops a case for multilevel programmes that incorporate sustainability issues alongside experiential food education in primary school settings.
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Domestic cooking and food skills: A review.
McGowan, Laura; Caraher, Martin; Raats, Monique; Lavelle, Fiona; Hollywood, Lynsey; McDowell, Dawn; Spence, Michelle; McCloat, Amanda; Mooney, Elaine; Dean, Moira
2017-07-24
Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis, and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports, and systematic reviews on cooking and home food preparation interventions provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs-qualitative, cross-sectional, and dietary interventions-conducted from 1998 to 2013. Most measures were not theory-based, limited psychometric data were available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and fruit and vegetables intake were reported, though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g., food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behavior and dietary quality. This will aid future dietary intervention design.
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Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods
Directory of Open Access Journals (Sweden)
Hoa Van Ba
2012-03-01
Full Text Available The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 (9.94 μg/g, 60 (15.75 μg/g, 49 (107.61 μg/ml and 50 (7.20 μg/g volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05. Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature. This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.
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21 CFR 181.26 - Drying oils as components of finished resins.
2010-04-01
... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Drying oils as components of finished resins. 181... Prior-Sanctioned Food Ingredients § 181.26 Drying oils as components of finished resins. Substances classified as drying oils, when migrating from food-packaging material (as components of finished resins...
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Developing a molecular roadmap of drug-food interactions.
Directory of Open Access Journals (Sweden)
Kasper Jensen
2015-02-01
Full Text Available Recent research has demonstrated that consumption of food -especially fruits and vegetables- can alter the effects of drugs by interfering either with their pharmacokinetic or pharmacodynamic processes. Despite the recognition of such drug-food associations as an important element for successful therapeutic interventions, a systematic approach for identifying, predicting and preventing potential interactions between food and marketed or novel drugs is not yet available. The overall objective of this work was to sketch a comprehensive picture of the interference of ∼ 4,000 dietary components present in ∼1800 plant-based foods with the pharmacokinetics and pharmacodynamics processes of medicine, with the purpose of elucidating the molecular mechanisms involved. By employing a systems chemical biology approach that integrates data from the scientific literature and online databases, we gained a global view of the associations between diet and dietary molecules with drug targets, metabolic enzymes, drug transporters and carriers currently deposited in DrugBank. Moreover, we identified disease areas and drug targets that are most prone to the negative effects of drug-food interactions, showcasing a platform for making recommendations in relation to foods that should be avoided under certain medications. Lastly, by investigating the correlation of gene expression signatures of foods and drugs we were able to generate a completely novel drug-diet interactome map.
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Takasugi, Mikako; Muta, Emi; Yamada, Koji; Arai, Hirofumi
2018-02-01
Leukotrienes (LTs), chemical mediators produced by mast cells, play an important role in allergic symptoms such as food allergies and hay fever. We tried to construct an evaluation method for the anti-LTB 4 activity of chemical substances using a mast cell line, PB-3c. PB-3c pre-cultured with or without arachidonic acid (AA) was stimulated by calcium ionophore (A23187) for 20 min, and LTB 4 production by the cells was determined by HPLC with UV detection. LTB 4 was not detected when PB-3c was pre-cultured without AA. On the other hand, LTB 4 production by PB-3c pre-cultured with AA was detectable by HPLC, and the optimal conditions of PB-3c for LTB 4 detection were to utilize the cells pre-cultured with 50 µM AA for 48 h. MK-886 (5-lipoxygenase inhibitor) completely inhibited LTB 4 production, but AACOCF 3 (phospholipase A 2 inhibitor) slightly increased LTB 4 production, suggesting that LTB 4 was generated from exogenous free AA through 5-lipoxygenase pathway. We applied this technique to the evaluation of the anti-LTB 4 activity of food components. PB-3c pre-cultured with 50 µM AA for 48 h was stimulated with A23187 in the presence of 50 µM soybean isoflavones (daidzin, genistin, daidzein, and genistein), equol, quercetin, or kaempferol. Genistein, equol, quercetin, and kaempferol strongly inhibited LTB 4 production without cytotoxicity. These results suggest that a new assay system using PB-3c is convenient to evaluate LTB 4 inhibition activity by food components. This method could be utilized for elucidation of the mechanisms of LTB 4 release suppression by food components such as flavonoids and the structure-activity relationship.
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Umami taste components and their sources in Asian foods.
Hajeb, P; Jinap, S
2015-01-01
Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.
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Gaussian Graphical Models Identify Networks of Dietary Intake in a German Adult Population.
Iqbal, Khalid; Buijsse, Brian; Wirth, Janine; Schulze, Matthias B; Floegel, Anna; Boeing, Heiner
2016-03-01
Data-reduction methods such as principal component analysis are often used to derive dietary patterns. However, such methods do not assess how foods are consumed in relation to each other. Gaussian graphical models (GGMs) are a set of novel methods that can address this issue. We sought to apply GGMs to derive sex-specific dietary intake networks representing consumption patterns in a German adult population. Dietary intake data from 10,780 men and 16,340 women of the European Prospective Investigation into Cancer and Nutrition (EPIC)-Potsdam cohort were cross-sectionally analyzed to construct dietary intake networks. Food intake for each participant was estimated using a 148-item food-frequency questionnaire that captured the intake of 49 food groups. GGMs were applied to log-transformed intakes (grams per day) of 49 food groups to construct sex-specific food networks. Semiparametric Gaussian copula graphical models (SGCGMs) were used to confirm GGM results. In men, GGMs identified 1 major dietary network that consisted of intakes of red meat, processed meat, cooked vegetables, sauces, potatoes, cabbage, poultry, legumes, mushrooms, soup, and whole-grain and refined breads. For women, a similar network was identified with the addition of fried potatoes. Other identified networks consisted of dairy products and sweet food groups. SGCGMs yielded results comparable to those of GGMs. GGMs are a powerful exploratory method that can be used to construct dietary networks representing dietary intake patterns that reveal how foods are consumed in relation to each other. GGMs indicated an apparent major role of red meat intake in a consumption pattern in the studied population. In the future, identified networks might be transformed into pattern scores for investigating their associations with health outcomes. © 2016 American Society for Nutrition.
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International Nuclear Information System (INIS)
Rodionov, Andrei; Atwood, Corwin L.; Kirchsteiger, Christian; Patrik, Milan
2008-01-01
The paper presents some results of a case study on 'Demonstration of statistical approaches to identify the component's ageing by operational data analysis', which was done in the frame of the EC JRC Ageing PSA Network. Several techniques: visual evaluation, nonparametric and parametric hypothesis tests, were proposed and applied in order to demonstrate the capacity, advantages and limitations of statistical approaches to identify the component's ageing by operational data analysis. Engineering considerations are out of the scope of the present study
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Thorp, Alicia A; McNaughton, Sarah A; Owen, Neville; Dunstan, David W
2013-08-09
Television (TV) viewing time is positively associated with the metabolic syndrome (MetS) in adults. However, the mechanisms through which TV viewing time is associated with MetS risk remain unclear. There is evidence that the consumption of energy-dense, nutrient poor snack foods increases during TV viewing time among adults, suggesting that these behaviors may jointly contribute towards MetS risk. While the association between TV viewing time and the MetS has previously been shown to be independent of adult's overall dietary intake, the specific influence of snack food consumption on the relationship is yet to be investigated. The purpose of this study was to examine the independent and joint associations of daily TV viewing time and snack food consumption with the MetS and its components in a sample of Australian adults. Population-based, cross-sectional study of 3,110 women and 2,572 men (>35 years) without diabetes or cardiovascular disease. Participants were recruited between May 1999 and Dec 2000 in the six states and the Northern Territory of Australia. Participants were categorised according to self-reported TV viewing time (low: 0-2 hr/d; high: >2 hr/d) and/or consumption of snack foods (low: 0-3 serves/d; high: >3 serves/d). Multivariate odds ratios [95% CI] for the MetS and its components were estimated using gender-specific, forced entry logistic regression. OR [95% CI] for the MetS was 3.59 [2.25, 5.74] (p≤0.001) in women and 1.45 [1.02, 3.45] (p = 0.04) in men who jointly reported high TV viewing time and high snack food consumption. Obesity, insulin resistance and hypertension (women only) were also jointly associated with high TV viewing time and high snack food consumption. Further adjustment for diet quality and central adiposity maintained the associations in women. High snack food consumption was also shown to be independently associated with MetS risk [OR: 1.94 (95% CI: 1.45, 2.60), p snack food consumption are independently and
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Forde, C G; van Kuijk, N; Thaler, T; de Graaf, C; Martin, N
2013-01-01
The modern food supply is often dominated by a large variety of energy dense, softly textured foods that can be eaten quickly. Previous studies suggest that particular oral processing characteristics such as large bite size and lack of chewing activity contribute to the low satiating efficiency of these foods. To better design meals that promote greater feelings of satiation, we need an accurate picture of the oral processing characteristics of a range of solid food items that could be used to replace softer textures during a normal hot meal. The primary aim of this study was to establish an accurate picture of the oral processing characteristics of a set of solid savoury meal components. The secondary aim was to determine the associations between oral processing characteristics, food composition, sensory properties, and expected satiation. In a within subjects design, 15 subjects consumed 50 g of 35 different savoury food items over 5 sessions. The 35 foods represented various staples, vegetables and protein rich foods such a meat and fish. Subjects were video-recorded during consumption and measures included observed number of bites, number of chews, number of swallows and derived measures such as chewing rate, eating rate, bite size, and oral exposure time. Subjects rated expected satiation for a standard 200 g portion of each food using a 100mm and the sensory differences between foods were quantified using descriptive analysis with a trained sensory panel. Statistical analysis focussed on the oral processing characteristics and associations between nutritional, sensory and expected satiation parameters of each food. Average number of chews for 50 g of food varied from 27 for mashed potatoes to 488 for tortilla chips. Oral exposure time was highly correlated with the total number of chews, and varied from 27 s for canned tomatoes to 350 s for tortilla chips. Chewing rate was relatively constant with an overall average chewing rate of approximately 1 chew
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Mundorff-Shrestha, S A; Featherstone, J D; Eisenberg, A D; Cowles, E; Curzon, M E; Espeland, M A; Shields, C P
1994-01-01
A series of rat caries experiments was carried out to test the relative cariogenic potential and to identify the major carcinogenic elements of 22 popular snack foods. Parameters that were measured included rat caries, number of cariogenic bacteria in plaque, salivary parameters including flow rate, buffering capacity, total protein, lysozyme and amylase content, and composition of test foods including protein, fat, phosphorus, calcium, fluoride, galactose, glucose, total reducing sugar, sucrose, and starch. Many interesting relationships were observed between food components, numbers of plaque bacteria, salivary components, and specific types of carious lesions. Protein, fat, and phosphorus in foods were all associated with inhibition of both sulcal and buccolingual (smooth-surface) caries. Food fluoride was associated with inhibition of buccolingual caries, whereas calcium was related to inhibition of sulcal caries. Glucose, reducing sugar, and sucrose in foods were all related to promotion of both sulcal and smooth-surface caries. The numbers of Streptococcus sobrinus in plaque were associated with promotion of smooth-surface caries only, whereas lactobacilli, non-mutans bacteria, and total viable flora were related to promotion of both smooth-surface and sulcal caries. The salivary flow rate was associated with inhibition of both buccolingual and sulcal caries. Salivary buffering capacity (at pH 7) and salivary lysozyme delivery were associated with inhibition of number and severity of sulcal caries, while the salivary amylase content was related to the promotion of the number of sulcal lesions.
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A retrospective chart review to identify perinatal factors associated with food allergies.
Dowhower Karpa, Kelly; Paul, Ian M; Leckie, J Alexander; Shung, Sharon; Carkaci-Salli, Nurgul; Vrana, Kent E; Mauger, David; Fausnight, Tracy; Poger, Jennifer
2012-10-19
Gut flora are important immunomodulators that may be disrupted in individuals with atopic conditions. Probiotic bacteria have been suggested as therapeutic modalities to mitigate or prevent food allergic manifestations. We wished to investigate whether perinatal factors known to disrupt gut flora increase the risk of IgE-mediated food allergies. Birth records obtained from 192 healthy children and 99 children diagnosed with food allergies were reviewed retrospectively. Data pertaining to delivery method, perinatal antibiotic exposure, neonatal nursery environment, and maternal variables were recorded. Logistic regression analysis was used to assess the association between variables of interest and subsequent food allergy diagnosis. Retrospective investigation did not find perinatal antibiotics, NICU admission, or cesarean section to be associated with increased risk of food allergy diagnosis. However, associations between food allergy diagnosis and male gender (66 vs. 33; p=0.02) were apparent in this cohort. Additionally, increasing maternal age at delivery was significantly associated with food allergy diagnosis during childhood (OR, 1.05; 95% CI, 1.017 to 1.105; p=0.005). Gut flora are potent immunomodulators, but their overall contribution to immune maturation remains to be elucidated. Additional understanding of the interplay between immunologic, genetic, and environmental factors underlying food allergy development need to be clarified before probiotic therapeutic interventions can routinely be recommended for prevention or mitigation of food allergies. Such interventions may be well-suited in male infants and in infants born to older mothers.
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Abdullah, Nurul-Fadhilah; Teo, Pey Sze; Foo, Leng Huat
2016-01-01
Objective: The aim of the study was to identify the ethnic differences in dietary patterns and its association with socio-economic, dietary and lifestyle practices among adolescents in Kelantan, Malaysia. Methods: A population-based study of 454 adolescents aged 12 to 19 years was included. A validated food frequency questionnaire was used to assess dietary patterns and three dietary patterns were identified based on the principal component analysis method. Results: Malay adolescents had significantly higher scores for the Western-based food pattern and local-based food pattern, whereas Chinese adolescents showed higher scores for the healthy-based food pattern. Multivariate analyses show that age and physical activity (PA) levels were positively associated with healthy-based food pattern in Malay (All, p obesity and metabolic-related disorders during these critical years of growth. PMID:27626444
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Su, Junji; Li, Libei; Zhang, Chi; Wang, Caixiang; Gu, Lijiao; Wang, Hantao; Wei, Hengling; Liu, Qibao; Huang, Long; Yu, Shuxun
2018-06-01
Thirty significant associations between 22 SNPs and five plant architecture component traits in Chinese upland cotton were identified via GWAS. Four peak SNP loci located on chromosome D03 were simultaneously associated with more plant architecture component traits. A candidate gene, Gh_D03G0922, might be responsible for plant height in upland cotton. A compact plant architecture is increasingly required for mechanized harvesting processes in China. Therefore, cotton plant architecture is an important trait, and its components, such as plant height, fruit branch length and fruit branch angle, affect the suitability of a cultivar for mechanized harvesting. To determine the genetic basis of cotton plant architecture, a genome-wide association study (GWAS) was performed using a panel composed of 355 accessions and 93,250 single nucleotide polymorphisms (SNPs) identified using the specific-locus amplified fragment sequencing method. Thirty significant associations between 22 SNPs and five plant architecture component traits were identified via GWAS. Most importantly, four peak SNP loci located on chromosome D03 were simultaneously associated with more plant architecture component traits, and these SNPs were harbored in one linkage disequilibrium block. Furthermore, 21 candidate genes for plant architecture were predicted in a 0.95-Mb region including the four peak SNPs. One of these genes (Gh_D03G0922) was near the significant SNP D03_31584163 (8.40 kb), and its Arabidopsis homologs contain MADS-box domains that might be involved in plant growth and development. qRT-PCR showed that the expression of Gh_D03G0922 was upregulated in the apical buds and young leaves of the short and compact cotton varieties, and virus-induced gene silencing (VIGS) proved that the silenced plants exhibited increased PH. These results indicate that Gh_D03G0922 is likely the candidate gene for PH in cotton. The genetic variations and candidate genes identified in this study lay a foundation
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Directory of Open Access Journals (Sweden)
I Gusti Agung Sri Rwa Jayantini
2017-10-01
Full Text Available This paper focuses on identifying meaning components in the translation of English medical terms into Indonesian. The data used in this study are the English medical term disorder and its Indonesian equivalent penyakit (disease. The two terms are purposively chosen as the data of the present study, which is a comparative research on the lexical meaning investigation in two different languages. The investigation involving a particular term in one language and its equivalent in the other language is worth doing since the lexicons in every language have their own specific concepts that may be synonymous, yet they are not always interchangeable in all contexts. The analysis into meaning components is called decomposition by means of several semantic theories to analyse the meaning of a lexical item (Löbner 2013. Here, the meaning components of the two compared terms are demonstrated through a semantic approach, particularly Natural Semantic Metalanguage (NSM supported by the investigation on their synonyms and how the terms are used in different contexts. The results show that the meaning components of a particular term in one language like the English term disorder are not always found in the Indonesian term penyakit, or, conversely, some of the meaning components of the Indonesian term do not always exist in the English term.
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2012-01-01
Background Little is known about the consumption of organic food during pregnancy. The aim of this study was to describe dietary characteristics associated with frequent consumption of organic food among pregnant women participating in the Norwegian Mother and Child Cohort Study (MoBa). Methods The present study includes 63 808 women who during the years 2002–2007 answered two questionnaires, a general health questionnaire at gestational weeks 15 and a food frequency questionnaire at weeks 17-22. The exploration of food patterns by Principal component analyses (PCA) was followed by ANOVA analyses investigating how these food patterns as well as intake of selected food groups were associated with consumption of organic food. Results The first principal component (PC1) identified by PCA, accounting for 12% of the variation, was interpreted as a ‘health and sustainability component’, with high positive loadings for vegetables, fruit and berries, cooking oil, whole grain bread and cereal products and negative loadings for meat, including processed meat, white bread, and cakes and sweets. Frequent consumption of organic food, which was reported among 9.1% of participants (n = 5786), was associated with increased scores on the ‘health and sustainability component’ (p food had a diet with higher density of fiber and most nutrients such as folate, beta-carotene and vitamin C, and lower density of sodium compared to participants with no or low organic consumption. Conclusion The present study showed that pregnant Norwegian women reporting frequent consumption of organically produced food had dietary pattern and quality more in line with public advice for healthy and sustainable diets. A methodological implication is that the overall diet needs to be included in future studies of potential health outcomes related to consumption of organic food during pregnancy. PMID:22862737
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Food for fish, food for thought: managing the invisible components of streams.
Sally Duncan
2001-01-01
Over the years, scientists have published many results from studies about the importance of habitat such as woody debris for supporting fish populations. They also have learned much about the ways in which land management activities can enhance or degrade such habitat. They know much less, however, about the food half of this foo-and-shelter equation.In the...
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Effects of nicotine on homeostatic and hedonic components of food intake.
Stojakovic, Andrea; Espinosa, Enma P; Farhad, Osman T; Lutfy, Kabirullah
2017-10-01
Chronic tobacco use leads to nicotine addiction that is characterized by exaggerated urges to use the drug despite the accompanying negative health and socioeconomic burdens. Interestingly, nicotine users are found to be leaner than the general population. Review of the existing literature revealed that nicotine affects energy homeostasis and food consumption via altering the activity of neurons containing orexigenic and anorexigenic peptides in the brain. Hypothalamus is one of the critical brain areas that regulates energy balance via the action of these neuropeptides. The equilibrium between these two groups of peptides can be shifted by nicotine leading to decreased food intake and weight loss. The aim of this article is to review the existing literature on the effect of nicotine on food intake and energy homeostasis and report on the changes that nicotine brings about in the level of these peptides and their receptors that may explain changes in food intake and body weight induced by nicotine. Furthermore, we review the effect of nicotine on the hedonic aspect of food intake. Finally, we discuss the involvement of different subtypes of nicotinic acetylcholine receptors in the regulatory action of nicotine on food intake and energy homeostasis. © 2017 Society for Endocrinology.
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Component Fragility Research Program: Phase 1 component prioritization
International Nuclear Information System (INIS)
Holman, G.S.; Chou, C.K.
1987-06-01
Current probabilistic risk assessment (PRA) methods for nuclear power plants utilize seismic ''fragilities'' - probabilities of failure conditioned on the severity of seismic input motion - that are based largely on limited test data and on engineering judgment. Under the NRC Component Fragility Research Program (CFRP), the Lawrence Livermore National Laboratory (LLNL) has developed and demonstrated procedures for using test data to derive probabilistic fragility descriptions for mechanical and electrical components. As part of its CFRP activities, LLNL systematically identified and categorized components influencing plant safety in order to identify ''candidate'' components for future NRC testing. Plant systems relevant to safety were first identified; within each system components were then ranked according to their importance to overall system function and their anticipated seismic capacity. Highest priority for future testing was assigned to those ''very important'' components having ''low'' seismic capacity. This report describes the LLNL prioritization effort, which also included application of ''high-level'' qualification data as an alternate means of developing probabilistic fragility descriptions for PRA applications
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Saleh, Ahmed S M; Wang, Peng; Wang, Na; Yang, Shu; Xiao, Zhigang
2017-08-28
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.
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Vedovato, Gabriela M.; Surkan, Pamela J.; Jones-Smith, Jessica; Steeves, Elizabeth Anderson; Han, Eunkyung; Trude, Angela C.B.; Kharmats, Anna Y.; Gittelsohn, Joel
2016-01-01
Objective To examine associations between food insecurity, excess body weight, psychosocial factors and food behaviors among low-income African-American (AA) families. Design Cross-sectional survey of participants in the baseline evaluation of the B’More Healthy Communities for Kids (BHCK) obesity prevention trial. We collected data on socioeconomic factors, food source destinations, acquiring food, preparation methods, psychosocial factors, beliefs and attitudes, participation in food assistance programs, anthropometry and food security. We used principal component analysis to identify patterns of food source destinations and logistic regression to examine associations. Setting Fourteen low-income, predominantly AA neighborhoods in Baltimore City. Subjects 298 adult caregiver-child (10–14 years old) dyads. Results 41.6% of households had some level of food insecurity, and 12.4% experienced some level of hunger. Food insecure participants with hunger were significantly more likely to be unemployed and to have lower incomes. We found high rates of excess body weight (overweight and obese) among adults and children (82.8% and 37.9% food insecure without hunger; 89.2% and 45.9% with hunger, respectively), although there were no significant differences by security status. Food source usage patterns, food acquisition, preparation, knowledge, self-efficacy and intentions did not differ by food security. Food security was associated with perceptions that healthy foods are affordable and convenient. Greater caregiver body satisfaction was associated with food insecurity and excess body weight. Conclusions In this setting, obesity and food insecurity are major problems. For many food insecure families, perceptions of healthy foods may serve as additional barriers to their purchase and consumption. PMID:26441159
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Microencapsulation and functional bioactive foods
Food, the essential unit of human nutrition has been both wholesome and safe through human history ensuring the continuity of the human race. Functionalized foods are the rediscovery of the need to provide all nutrients through foods without adulteration. The functional components of foods include...
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Innovations in food technology for health.
Hsieh, Yun-Hwa Peggy; Ofori, Jack Appiah
2007-01-01
Modern nutritional science is providing ever more information on the functions and mechanisms of specific food components in health promotion and/or disease prevention. In response to demands from increasingly health conscious consumers, the global trend is for food industries to translate nutritional information into consumer reality by developing food products that provide not only superior sensory appeal but also nutritional and health benefits. Today's busy life styles are also driving the development of healthy convenience foods. Recent innovations in food technologies have led to the use of many traditional technologies, such as fermentation, extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask undesirable flavors or stabilize ingredients. Modern biotechnology has even revolutionized the way foods are created. Recent discoveries in gene science are making it possible to manipulate the components in natural foods. In combination with biofermentation, desirable natural compounds can now be produced in large amounts at a low cost and with little environmental impact. Nanotechnology is also beginning to find potential applications in the area of food and agriculture. Although the use of new technologies in the production of health foods is often a cause for concern, the possibility that innovative food technology will allow us to produce a wide variety of food with enhanced flavor and texture, while at the same time conferring multiple health benefits on the consumer, is very exciting.
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U.S. Food and Drug Administration's dioxin monitoring program
Energy Technology Data Exchange (ETDEWEB)
South, P.; S. Kathleen Egan; Troxell, T.; P. Michael Bolger [U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park (United States)
2004-09-15
Dioxin-like compounds (DLCs) are a group of environmental contaminants whose primary route of human exposure occurs via the consumption of fatty foods of animal origin. Recent safety risk assessments conducted by national and international organizations broadly agree that risk management actions should be developed to decrease DLC exposure. Since the mid-1990s, the U.S. Food and Drug Administration (FDA) has tested specific foods with the goal of describing and reducing DLC exposure. In 2001, FDA developed a strategy for DLCs (http://vm.cfsan.fda.gov/{proportional_to}lrd/dioxstra.html) and substantially expanded its dioxin monitoring program to obtain more comprehensive data on background levels of DLCs in specific food and feed samples as well as to identify and reduce pathways of DLC contamination. FDA's dioxin monitoring program analyzes food collected under its Total Diet Study (TDS) and food and feed from targeted sampling. The TDS is FDA's ongoing market basket survey of approximately 280 core foods in the U.S. food supply. FDA targeted sampling collects and analyzes foods suspected of having both higher DLC levels and more variability in those levels than other foods. The contribution of dietary DLCs to overall exposure and the possible introduction of DLCs in animalbased food via the use of particular feed components was recently identified by the National Academy of Sciences Committee on the Implications of Dioxin in the Food Supply and confirmed FDA's approach articulated in its dioxin strategy.
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Directory of Open Access Journals (Sweden)
Piia Jallinoja
2014-12-01
Full Text Available Background: Low-carbohydrate (LC diets have gained substantial media coverage in many Western countries. Little is, however, known about the characteristics of their followers. Objective: The article analyses how those who report following an LC diet differ from the rest of the population in their background, food choices, weight reduction status, as well as food-related perceptions and motives. The data are a part of the Health Behaviour and Health among the Finnish Adult Population survey collected in spring 2012 (n=2,601, covering 15- to 64-year-old Finns. Results: Seven per cent of the respondents identified themselves as followers of the LC diet. Gender and education were not associated with following an LC diet. The youngest respondents were the least likely to follow such a diet. The LC diet group preferred butter but also vegetables more commonly than the other respondents and were less likely to use vegetable bread spreads. The followers of the LC diet and the other respondents agreed about the healthiness of whole grain, vegetable oils, vegetables, and fruits and berries, and of the harmfulness of white wheat. Compared to the other respondents, the LC diet group was less likely to regard eating vegetable/low-fat products as important, more likely to regard eating healthy carbohydrates, and the health and weight-managing aspects of foods, as important and placed less value on sociability and pleasures connected to food. The results showed varying food choices among the followers of the LC diet: some even reported that they were not avoiding carbohydrates, sugars, and white wheat in their diet. Conclusions: Planners of nutrition policies should follow-up on new diets as they emerge and explore the food choices and motives of their followers and how these diets affect the food choices of the whole population.
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Jallinoja, Piia; Niva, Mari; Helakorpi, Satu; Kahma, Nina
2014-01-01
Low-carbohydrate (LC) diets have gained substantial media coverage in many Western countries. Little is, however, known about the characteristics of their followers. The article analyses how those who report following an LC diet differ from the rest of the population in their background, food choices, weight reduction status, as well as food-related perceptions and motives. The data are a part of the Health Behaviour and Health among the Finnish Adult Population survey collected in spring 2012 (n=2,601), covering 15- to 64-year-old Finns. Seven per cent of the respondents identified themselves as followers of the LC diet. Gender and education were not associated with following an LC diet. The youngest respondents were the least likely to follow such a diet. The LC diet group preferred butter but also vegetables more commonly than the other respondents and were less likely to use vegetable bread spreads. The followers of the LC diet and the other respondents agreed about the healthiness of whole grain, vegetable oils, vegetables, and fruits and berries, and of the harmfulness of white wheat. Compared to the other respondents, the LC diet group was less likely to regard eating vegetable/low-fat products as important, more likely to regard eating healthy carbohydrates, and the health and weight-managing aspects of foods, as important and placed less value on sociability and pleasures connected to food. The results showed varying food choices among the followers of the LC diet: some even reported that they were not avoiding carbohydrates, sugars, and white wheat in their diet. Planners of nutrition policies should follow-up on new diets as they emerge and explore the food choices and motives of their followers and how these diets affect the food choices of the whole population.
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Howard, Anika J; Mallan, Kimberley M; Byrne, Rebecca; Magarey, Anthea; Daniels, Lynne A
2012-12-01
Food preferences have been identified as a key determinant of children's food acceptance and consumption. The aim of this study was to identify factors that influence children's liking for fruits, vegetables and non-core foods. Participants were Australian mothers (median age at delivery=31years, 18-46years) and their two-year-old children (M=24months, SD=1month; 52% female) allocated to the control group (N=245) of the NOURISH RCT. The effects of repeated exposure to new foods, maternal food preferences and child food neophobia on toddlers' liking of vegetables, fruits and non-core foods and the proportion never tried were examined via hierarchical regression models; adjusting for key maternal (age, BMI, education) and child covariates (birth weight Z-score, gender), duration of breastfeeding and age of introduction to solids. Maternal preferences corresponded with child preferences. Food neophobia among toddlers was associated with liking fewer vegetables and fruits, and trying fewer vegetables. Number of repeated exposures to new food was not significantly associated with food liking at this age. Results highlight the need to: (i) encourage parents to offer a wide range of foods, regardless of their own food preferences, and (ii) provide parents with guidance on managing food neophobia. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.
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Directory of Open Access Journals (Sweden)
Sanaz Sadegholvad
2017-11-01
Full Text Available Education can help young people to attain the knowledge and the skills that they need to make proper food choices and develop lifelong healthy eating patterns. This study explored the perspectives of prominent food-related professionals in Australia regarding essential nutrition and food systems (N&FS education programs for adolescents during formal education. Semi-structured interviews were conducted with 21 prominent food-related professionals in Australia. Interview transcripts were analysed thematically. Four essential areas for N&FS education programs were identified. (1 Key nutrition messages to a healthy lifestyle; (2 Skill development programs to enhance health and wellbeing; (3 Ethical food-related lessons to support environmental sustainability, farm animal welfare, local producers, and food security; and, (4 Introductory lessons about foods from farm to plate to facilitate more informed food choices. Findings of this study may provide new insights for curriculum developers in Australia for further assessment of the current gaps in N&FS components of secondary school curriculum. Integration of these four areas into secondary school curricula has the potential to enhance adolescents’ knowledge of important scientific and ethical issues in a range of N&FS fields, and enable them to develop fundamental food-related life skills that are supportive of health and wellbeing.
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Sadegholvad, Sanaz; Yeatman, Heather; Parrish, Anne-Maree; Worsley, Anthony
2017-11-02
Education can help young people to attain the knowledge and the skills that they need to make proper food choices and develop lifelong healthy eating patterns. This study explored the perspectives of prominent food-related professionals in Australia regarding essential nutrition and food systems (N&FS) education programs for adolescents during formal education. Semi-structured interviews were conducted with 21 prominent food-related professionals in Australia. Interview transcripts were analysed thematically. Four essential areas for N&FS education programs were identified. (1) Key nutrition messages to a healthy lifestyle; (2) Skill development programs to enhance health and wellbeing; (3) Ethical food-related lessons to support environmental sustainability, farm animal welfare, local producers, and food security; and, (4) Introductory lessons about foods from farm to plate to facilitate more informed food choices. Findings of this study may provide new insights for curriculum developers in Australia for further assessment of the current gaps in N&FS components of secondary school curriculum. Integration of these four areas into secondary school curricula has the potential to enhance adolescents' knowledge of important scientific and ethical issues in a range of N&FS fields, and enable them to develop fundamental food-related life skills that are supportive of health and wellbeing.
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Componential distribution analysis of food using near infrared ray image
Yamauchi, Hiroki; Kato, Kunihito; Yamamoto, Kazuhiko; Ogawa, Noriko; Ohba, Kimie
2008-11-01
The components of the food related to the "deliciousness" are usually evaluated by componential analysis. The component content and type of components in the food are determined by this analysis. However, componential analysis is not able to analyze measurements in detail, and the measurement is time consuming. We propose a method to measure the two-dimensional distribution of the component in food using a near infrared ray (IR) image. The advantage of our method is to be able to visualize the invisible components. Many components in food have characteristics such as absorption and reflection of light in the IR range. The component content is measured using subtraction between two wavelengths of near IR light. In this paper, we describe a method to measure the component of food using near IR image processing, and we show an application to visualize the saccharose in the pumpkin.
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Hollywood, Lynsey; Surgenor, Dawn; Reicks, Marla; McGowan, Laura; Lavelle, Fiona; Spence, Michelle; Raats, Monique; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Dean, Moira
2017-08-21
Cooking and food skills interventions have grown in popularity; however, there is a lack of transparency as to how these interventions were designed, highlighting a need to identify and understand the mechanisms of behavior change so that effective components may be introduced in future work. This study critiques cooking and food skills interventions in relation to their design, behavior change techniques (BCTs), theoretical underpinnings, and outcomes. A 40-item CALO-RE taxonomy was used to examine the components of 59 cooking and food skills interventions identified by two systematic reviews. Studies were coded by three independent coders. The three most frequently occurring BCTs identified were #1 Provide information on consequences of behavior in general; #21 Provide instruction on how to perform the behavior; and #26 Prompt Practice. Fifty-six interventions reported positive short-term outcomes. Only 14 interventions reported long-term outcomes containing BCTs relating to information provision. This study reviewed cooking and food skills interventions highlighting the most commonly used BCTs, and those associated with long-term positive outcomes for cooking skills and diet. This study indicates the potential for using the BCT CALO-RE taxonomy to inform the design, planning, delivery and evaluation of future interventions.
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Radiation chemistry - extravaganza or an integral component of radiation processing of food
International Nuclear Information System (INIS)
Simic, M.G.; DeGraff, E.
1983-01-01
The role of radiation chemistry in radiation processing of foods is discussed in detail. A few examples demonstrating the relevance of the radiation chemistry of model systems to food-irradiation technology are given. The importance of irradiation parameters such as dose, dose rate, temperature, atmosphere, physical state and additives in achieving acceptable and high quality of irradiated foods are emphasized. A few examples of radiation-induced free radical reactions in model compounds relevant to foods are also discussed. (author)
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2013-01-01
Background Television (TV) viewing time is positively associated with the metabolic syndrome (MetS) in adults. However, the mechanisms through which TV viewing time is associated with MetS risk remain unclear. There is evidence that the consumption of energy-dense, nutrient poor snack foods increases during TV viewing time among adults, suggesting that these behaviors may jointly contribute towards MetS risk. While the association between TV viewing time and the MetS has previously been shown to be independent of adult’s overall dietary intake, the specific influence of snack food consumption on the relationship is yet to be investigated. The purpose of this study was to examine the independent and joint associations of daily TV viewing time and snack food consumption with the MetS and its components in a sample of Australian adults. Methods Population-based, cross-sectional study of 3,110 women and 2,572 men (>35 years) without diabetes or cardiovascular disease. Participants were recruited between May 1999 and Dec 2000 in the six states and the Northern Territory of Australia. Participants were categorised according to self-reported TV viewing time (low: 0-2 hr/d; high: >2 hr/d) and/or consumption of snack foods (low: 0-3 serves/d; high: >3 serves/d). Multivariate odds ratios [95% CI] for the MetS and its components were estimated using gender-specific, forced entry logistic regression. Results OR [95% CI] for the MetS was 3.59 [2.25, 5.74] (p≤0.001) in women and 1.45 [1.02, 3.45] (p = 0.04) in men who jointly reported high TV viewing time and high snack food consumption. Obesity, insulin resistance and hypertension (women only) were also jointly associated with high TV viewing time and high snack food consumption. Further adjustment for diet quality and central adiposity maintained the associations in women. High snack food consumption was also shown to be independently associated with MetS risk [OR: 1.94 (95% CI: 1.45, 2.60), p snack food
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Advanced exergoeconomic analysis of a gas engine heat pump (GEHP) for food drying processes
International Nuclear Information System (INIS)
Gungor, Aysegul; Tsatsaronis, George; Gunerhan, Huseyin; Hepbasli, Arif
2015-01-01
Highlights: • Comparison between conventional and advanced exergoconomic analyses for food drying. • 74% of the total energy destruction can be avoided. • The condenser has the highest improvement potential. • Inefficiencies and options for improvement are identified for each component. - Abstract: Exergetic and exergoeconomic analyses are often used to evaluate the performance of energy systems from the thermodynamic and economic points of view. While a conventional exergetic analysis can be used to recognize the sources of inefficiencies, the so-called advanced exergy-based analysis is convenient for identifying the real potential for thermodynamic improvements and the system component interactions by splitting the exergy destruction and the total operating cost within each component into endogenous/exogenous and unavoidable/avoidable parts. In this study for the first time an advanced exergoeconomic analysis is applied to a gas-engine-driven heat pump (GEHP) drying system used in food drying for evaluating its performance along with each component. The advanced exergoeconomic analysis shows that the unavoidable part of the exergy destruction cost rate within the components of the system is lower than the avoidable part. The most important components based on the total avoidable costs are drying ducts, the condenser and the expansion valve. The inefficiencies within the condenser could particularly be improved by structural improvements of the whole system and the remaining system components. Finally, it can be concluded that the internal design changes play a more essential role in determining the cost of each component
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A preliminary approach to identify irradiated foods by thermoluminescence measurements
International Nuclear Information System (INIS)
Shin, Choonshik; Kim, Hyoung-Ook; Lim, Yoongho
2012-01-01
Thermoluminescence (TL) is one of the physical methods for the identification of irradiated foods. Among the currently developed methods, TL is the most widely used method for the identification of irradiated foods. However, in order to use this method, silicate minerals should be isolated from food samples. The process for the isolation of silicate minerals is time consuming and laborious. In this work, we have investigated the applicability of the TL method using iron-containing minerals instead of silicate minerals. In the TL analyses of dried spices, TL glow curves of iron-containing minerals showed maximum temperatures between 150 and 250 °C which were the same as those of silicate minerals. The process for the mineral separation of the proposed method is simple, fast, easy, and reliable. Moreover, the analysis results including TL ratio have not shown significant differences compared with the silicate minerals method. As a result, the TL measurements using the iron-containing minerals could be an excellent method for the identification of the irradiated foods, including dried spices. - Highlights: ► A thermoluminescence method using iron-containing minerals is proposed. ► Current method using silicate minerals is time consuming and laborious. ► However, the proposed method is simple, fast, easy, and reliable. ► Analysis results are similar to those of the silicate minerals method.
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Components of cultural competence in three mental health programs.
Siegel, Carole; Haugland, Gary; Reid-Rose, Lenora; Hopper, Kim
2011-06-01
The aim of this study was to identify components of cultural competence in mental health programs developed for cultural groups by community and mental health professionals from these groups. Three programs were studied: a prevention program primarily serving African-American and Afro-Caribbean youth, a Latino adult acute inpatient unit, and a Chinese day treatment program in a community-based agency. Nine study-trained field researchers used a semistructured instrument that captures program genealogy, structure, processes, and cultural infusion. Program cultural elements were identified from field notes and from individual and group interviews of consumers and staff (N=104). A research-group consensus process with feedback from program staff was used to group elements by shared characteristics into the program components of cultural competence. Components included communication competencies (with use of colloquialisms and accepted forms of address); staff in culturally acceptable roles; culturally framed trust building (such as pairing youths with mentors), stigma reduction, friendly milieus (such as serving culturally familiar foods and playing music popular with the culture), and services; and peer, family, and community involvement (including use of peer counselors and mentors, hosting parent weekends, and linking clients with senior center and community services). Incorporating these components into any program in which underserved cultural populations are seen is recommended for improving cultural competence.
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Directory of Open Access Journals (Sweden)
G.M. Saloojee
2011-01-01
Full Text Available Despite a growing body of evidence favouring a family-centred approach to rehabilitation services for children with cerebral palsy (cp, the essential components for a quality service for children with disabilities and their families living in poorly-resourced South African (SA settings remains unknown. The study aimed to identify key components of an appropriate rehabilitation service which would meet the needs of children with CP and their caregivers at SA public sector hospitals. This cross-sectional descriptive study used the modified Measure of processes of care (Mpoc-20 questionnaire together with two open-endedquestions with a convenience sample of caregivers attending therapy at CP Clinics in gauteng and limpopo hospitals. A total of 263 caregivers attending cerebral palsy clinics at 31 public sector hospitals in gauteng and limpopo were interviewed. Kind and caring attitudes, exercises or “training” for the child, and practical assistance (handling ideas and suggestions, assistive devices, food supplements, nappies, advice were components of care most valued. The most frustration was caused by long queues waiting for files or at the pharmacy and being treated disrespectfully whilst providing caregivers with information and explanations regarding treatment choice were services that could be improved. Key components for an appropriate therapy service include caring and respectful attitudes, hands-on therapy, handling suggestions and practical assistance. Logistical and administrative procedures together with disrespectul and unhelpful attitudes negatively impact rehabilitation service delivery.
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Sensory properties of irradiated foods
International Nuclear Information System (INIS)
Plestenjak, A.
1997-01-01
Food irradiation is a simple and effective preservation technique. The changes caused by irradiation depend on composition of food, on the absorbed dose, the water content and temperature during and after irradiation. In this paper the changes of food components caused by irradiation, doses for various food irradiation treatments, foods and countries where the irradiation is allowed, and sensory properties of irradiated food are reviewed
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Food security in the context of HIV: towards harmonized definitions and indicators.
Anema, Aranka; Fielden, Sarah J; Castleman, Tony; Grede, Nils; Heap, Amie; Bloem, Martin
2014-10-01
Integration of HIV and food security services is imperative to improving the health and well-being of people living with HIV. However, consensus does not exist on definitions and measures of food security to guide service delivery and evaluation in the context of HIV. This paper reviews definitions and indicators of food security used by key agencies; outlines their relevance in the context of HIV; highlights opportunities for harmonized monitoring and evaluation indicators; and discusses promising developments in data collection and management. In addition to the commonly used dimensions of food availability, access, utilization and stability, we identify three components of food security-food sufficiency, dietary quality, and food safety-that are useful for understanding and measuring food security needs of HIV-affected and other vulnerable people. Harmonization across agencies of food security indicators in the context of HIV offers opportunities to improve measurement and tracking, strengthen coordination, and inform evidence-based programming.
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Vedovato, Gabriela M; Surkan, Pamela J; Jones-Smith, Jessica; Steeves, Elizabeth Anderson; Han, Eunkyung; Trude, Angela Cb; Kharmats, Anna Y; Gittelsohn, Joel
2016-06-01
To examine associations between food insecurity, excess body weight, psychosocial factors and food behaviours among low-income African-American families. Cross-sectional survey of participants in the baseline evaluation of the B'More Healthy Communities for Kids (BHCK) obesity prevention trial. We collected data on socio-economic factors, food source destinations, acquiring food, preparation methods, psychosocial factors, beliefs and attitudes, participation in food assistance programmes, anthropometry and food security. We used principal component analysis to identify patterns of food source destinations and logistic regression to examine associations. Fourteen low-income, predominantly African-American neighbourhoods in Baltimore City, MD, USA. Two hundred and ninety-eight adult caregiver-child (10-14 years old) dyads. Of households, 41·6 % had some level of food insecurity and 12·4 % experienced some level of hunger. Food-insecure participants with hunger were significantly more likely to be unemployed and to have lower incomes. We found high rates of excess body weight (overweight and obesity) among adults and children (82·8 % and 37·9 % among food insecure without hunger, 89·2 % and 45·9 % among food insecure with hunger, respectively), although there were no significant differences by food security status. Food source usage patterns, food acquisition, preparation, knowledge, self-efficacy and intentions did not differ by food security. Food security was associated with perceptions that healthy foods are affordable and convenient. Greater caregiver body satisfaction was associated with food insecurity and excess body weight. In this setting, obesity and food insecurity are major problems. For many food-insecure families, perceptions of healthy foods may serve as additional barriers to their purchase and consumption.
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Allergenic Proteins in Foods and Beverages
Directory of Open Access Journals (Sweden)
Fernanda Cosme
2013-01-01
Full Text Available Food allergies can be defined as immunologically mediated hypersensitivity reactions; therefore, a food allergy is also known as food hypersensitivity. The reactions are caused by the immune system response to some food proteins. The eight most common food allergens are proteins from milk, eggs, peanuts, tree nuts, soya, wheat, fish and shellfish. However, many other foods have been identified as allergens for some people, such as certain fruits or vegetables and seeds. It is now recognized that food allergens are an important food safety issue. A food allergy occurs when the body’s immune system reacts to otherwise harmless substances in certain foods. For these reasons, one of the requirements from the European Union is that allergenic food ingredients should be labelled in order to protect allergic consumers. According to the European Federation of Allergy and Airways Diseases Patients’ Associations, about 8 % of children and 4 % of adults suffer from some type of food allergy. Food allergies often develop during infant or early childhood ages, affecting mainly the gastrointestinal tract (stomach and intestines. In some cases, the allergy may persist in adult age, for example, coeliac disease, which is an abnormal immune response to certain proteins present in gluten, a type of protein composite found in wheat and barley. Almost all allergens are proteins, and highly sensitive analytical methods have been developed to detect traces of these compounds in food, such as electrophoretic and immunological methods, enzyme-linked immunosorbent assay (ELISA and polyacrylamide gel electrophoresis. The purpose of this review is to describe the allergenic components of the most common causes of food allergies, followed by a brief discussion regarding their importance in the food industry and for consumer safety. The most important methods used to detect allergenicity in food will also be discussed.
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Directory of Open Access Journals (Sweden)
Shu-Yi Yang
Full Text Available The importance of olfaction for various avian behaviors has become increasingly evident. So far, the use of olfaction for food detection among raptors has only been demonstrated for Cathartes vultures. The Oriental honey buzzard (Pernis orientalis is a resident and migrant in Taiwan and regularly forages in apiaries. One of its foods in apiaries is yellow pollen dough, a softball-sized mixture of pollen, soybeans, and sugar that beekeepers provide as a supplementary food for bees. Given that pollen dough is not similar to any naturally occurring food, we hypothesized that buzzards identify the dough's nutritious contents using olfaction, perhaps in combination with vision. Using a series of choice experiments in which individuals could choose between two doughs, we showed that (1 buzzards almost unerringly chose pollen-containing over pollen lacking doughs when otherwise the doughs were identical in size, shape, and yellow color; (2 buzzards always preferred yellow over black or green doughs if both doughs contained pollen; (3 buzzards still preferred pollen-containing over pollen-lacking doughs when both doughs were black, but at a lower rate than in (1. We statistically excluded the possible influences of the doughs' relative brightness or of repeat visits by the same individuals. Our experiments thus suggest the use of a 'multi-modal foraging strategy' among buzzards whereby olfaction and vision are likely to be both used in identifying food at close distances. We also estimated the olfactory receptor gene repertoire size in the buzzard's genome which is almost five times as large as that of three other raptor species. Therefore, olfaction is likely of far greater ecological importance to this species than to other raptor species. We suggest that olfaction should be considered in the design of behavioral and genetic studies to better understand the use of multiple senses in avian behaviors.
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SILAC Proteomics of Planarians Identifies Ncoa5 as a Conserved Component of Pluripotent Stem Cells
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Alexander Böser
2013-11-01
Full Text Available Planarian regeneration depends on the presence of pluripotent stem cells in the adult. We developed an in vivo stable isotope labeling by amino acids in cell culture (SILAC protocol in planarians to identify proteins that are enriched in planarian stem cells. Through a comparison of SILAC proteomes of normal and stem cell-depleted planarians and of a stem cell-enriched population of sorted cells, we identified hundreds of stem cell proteins. One of these is an ortholog of nuclear receptor coactivator-5 (Ncoa5/CIA, which is known to regulate estrogen-receptor-mediated transcription in human cells. We show that Ncoa5 is essential for the maintenance of the pluripotent stem cell population in planarians and that a putative mouse ortholog is expressed in pluripotent cells of the embryo. Our study thus identifies a conserved component of pluripotent stem cells, demonstrating that planarians, in particular, when combined with in vivo SILAC, are a powerful model in stem cell research.
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How Infants and Young Children Learn About Food: A Systematic Review
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Manon Mura Paroche
2017-07-01
Full Text Available Early childhood is a critical time for establishing food preferences and dietary habits. In order for appropriate advice to be available to parents and healthcare professionals it is essential for researchers to understand the ways in which children learn about foods. This review summarizes the literature relating to the role played by known developmental learning processes in the establishment of early eating behavior, food preferences and general knowledge about food, and identifies gaps in our knowledge that remain to be explored. A systematic literature search identified 48 papers exploring how young children learn about food from the start of complementary feeding to 36 months of age. The majority of the papers focus on evaluative components of children's learning about food, such as their food preferences, liking and acceptance. A smaller number of papers focus on other aspects of what and how children learn about food, such as a food's origins or appropriate eating contexts. The review identified papers relating to four developmental learning processes: (1 Familiarization to a food through repeated exposure to its taste, texture or appearance. This was found to be an effective technique for learning about foods, especially for children at the younger end of our age range. (2 Observational learning of food choice. Imitation of others' eating behavior was also found to play an important role in the first years of life. (3 Associative learning through flavor-nutrient and flavor-flavor learning (FFL. Although the subject of much investigation, conditioning techniques were not found to play a major role in shaping the food preferences of infants in the post-weaning and toddler periods. (4 Categorization of foods. The direct effects of the ability to categorize foods have been little studied in this age group. However, the literature suggests that what infants are willing to consume depends on their ability to recognize items on their plate as
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Protein status elicits compensatory changes in food intake and food preferences
Griffioen-Roose, S.; Mars, M.; Siebelink, E.; Finlayson, G.; Tome, D.; Graaf, de C.
2012-01-01
Background: Protein is an indispensable component within the human diet. It is unclear, however, whether behavioral strategies exist to avoid shortages. Objective: The objective was to investigate the effect of a low protein status compared with a high protein status on food intake and food
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Electrophysiological evidence for enhanced representation of food stimuli in working memory.
Rutters, Femke; Kumar, Sanjay; Higgs, Suzanne; Humphreys, Glyn W
2015-02-01
Studies from our laboratory have shown that, relative to neutral objects, food-related objects kept in working memory (WM) are particularly effective in guiding attention to food stimuli (Higgs et al. in Appetite, 2012). Here, we used electrophysiological measurements to investigate the neural representation of food versus non-food items in WM. Subjects were presented with a cue (food or non-food item) to either attend to or hold in WM. Subsequently, they had to search for a target, while the target and distractor were each flanked by a picture of a food or non-food item. Behavioural data showed that a food cue held in WM modulated the deployment of visual attention to a search target more than a non-food cue, even though the cue was irrelevant for target selection. Electrophysiological measures of attention, memory and retention of memory (the P3, LPP and SPCN components) were larger when food was kept in WM, compared to non-food items. No such effect was observed in a priming task, when the initial cue was merely identified. Overall, our electrophysiological data are consistent with the suggestion that food stimuli are particularly strongly represented in the WM system.
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Van Goor, Angelica; Ashwell, Christopher M; Persia, Michael E; Rothschild, Max F; Schmidt, Carl J; Lamont, Susan J
2016-04-14
Heat stress in poultry results in considerable economic losses and is a concern for both animal health and welfare. Physiological changes occur during periods of heat stress, including changes in blood chemistry components. A highly advanced intercross line, created from a broiler (heat susceptible) by Fayoumi (heat resistant) cross, was exposed to daily heat cycles for seven days starting at 22 days of age. Blood components measured pre-heat treatment and on the seventh day of heat treatment included pH, pCO2, pO2, base excess, HCO3, TCO2, K, Na, ionized Ca, hematocrit, hemoglobin, sO2, and glucose. A genome-wide association study (GWAS) for these traits and their calculated changes was conducted to identify quantitative trait loci (QTL) using a 600 K SNP panel. There were significant increases in pH, base excess, HCO3, TCO2, ionized Ca, hematocrit, hemoglobin, and sO2, and significant decreases in pCO2 and glucose after 7 days of heat treatment. Heritabilities ranged from 0.01-0.21 for pre-heat measurements, 0.01-0.23 for measurements taken during heat, and 0.00-0.10 for the calculated change due to heat treatment. All blood components were highly correlated within measurement days, but not correlated between measurement days. The GWAS revealed 61 QTL for all traits, located on GGA (Gallus gallus chromosome) 1, 3, 6, 9, 10, 12-14, 17, 18, 21-28, and Z. A functional analysis of the genes in these QTL regions identified the Angiopoietin pathway as significant. The QTL that co-localized for three or more traits were on GGA10, 22, 26, 28, and Z and revealed candidate genes for birds' response to heat stress. The results of this study contribute to our knowledge of levels and heritabilities of several blood components of chickens under thermoneutral and heat stress conditions. Most components responded to heat treatment. Mapped QTL may serve as markers for genomic selection to enhance heat tolerance in poultry. The Angiopoietin pathway is likely involved in the
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Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food
Directory of Open Access Journals (Sweden)
Ahmad Alshannaq
2017-06-01
Full Text Available Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi (molds. These low molecular weight compounds (usually less than 1000 Daltons are naturally occurring and practically unavoidable. They can enter our food chain either directly from plant-based food components contaminated with mycotoxins or by indirect contamination from the growth of toxigenic fungi on food. Mycotoxins can accumulate in maturing corn, cereals, soybeans, sorghum, peanuts, and other food and feed crops in the field and in grain during transportation. Consumption of mycotoxin-contaminated food or feed can cause acute or chronic toxicity in human and animals. In addition to concerns over adverse effects from direct consumption of mycotoxin-contaminated foods and feeds, there is also public health concern over the potential ingestion of animal-derived food products, such as meat, milk, or eggs, containing residues or metabolites of mycotoxins. Members of three fungal genera, Aspergillus, Fusarium, and Penicillium, are the major mycotoxin producers. While over 300 mycotoxins have been identified, six (aflatoxins, trichothecenes, zearalenone, fumonisins, ochratoxins, and patulin are regularly found in food, posing unpredictable and ongoing food safety problems worldwide. This review summarizes the toxicity of the six mycotoxins, foods commonly contaminated by one or more of them, and the current methods for detection and analysis of these mycotoxins.
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Novel food processing techniques
Directory of Open Access Journals (Sweden)
Vesna Lelas
2006-12-01
Full Text Available Recently, a lot of investigations have been focused on development of the novel mild food processing techniques with the aim to obtain the high quality food products. It is presumed also that they could substitute some of the traditional processes in the food industry. The investigations are primarily directed to usage of high hydrostatic pressure, ultrasound, tribomechanical micronization, microwaves, pulsed electrical fields. The results of the scientific researches refer to the fact that application of some of these processes in particular food industry can result in lots of benefits. A significant energy savings, shortening of process duration, mild thermal conditions, food products with better sensory characteristics and with higher nutritional values can be achieved. As some of these techniques act also on the molecular level changing the conformation, structure and electrical potential of organic as well as inorganic materials, the improvement of some functional properties of these components may occur. Common characteristics of all of these techniques are treatment at ambient or insignificant higher temperatures and short time of processing (1 to 10 minutes. High hydrostatic pressure applied to various foodstuffs can destroy some microorganisms, successfully modify molecule conformation and consequently improve functional properties of foods. At the same time it acts positively on the food products intend for freezing. Tribomechanical treatment causes micronization of various solid materials that results in nanoparticles and changes in structure and electrical potential of molecules. Therefore, the significant improvement of some rheological and functional properties of materials occurred. Ultrasound treatment proved to be potentially very successful technique of food processing. It can be used as a pretreatment to drying (decreases drying time and improves functional properties of food, as extraction process of various components
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Liao, Chunxiao; Tan, Yayun; Wu, Chaoqun; Wang, Shengfeng; Yu, Canqing; Cao, Weihua; Gao, Wenjing; Lv, Jun; Li, Liming
2016-01-01
The contribution of unhealthy dietary patterns to the epidemic of obesity has been well recognized. Differences in availability of foods may have an important influence on individual eating behaviors and health disparities. This study examined the availability of food stores and food service places by city characteristics on city level of income and urbanization. The cross-sectional survey was comprised of two parts: (1) an on-site observation to measure availability of food stores and food service places in 12 cities of China; (2) an in-store survey to determine the presence of fresh/frozen vegetables or fruits in all food stores. Trained investigators walked all the streets/roads within study tracts to identify all the food outlets. An observational survey questionnaire was used in all food stores to determine the presence of fresh/frozen vegetables or fruits. Urbanization index was determined for each city using a principal components factor analysis. City level of income and urbanization and numbers of each type of food stores and food service places were examined using negative binomial regression models. Large-sized supermarkets and specialty retailers had higher number of fresh/frozen vegetables or fruits sold compared to small/medium-sized markets. High-income versus low-income, high urbanized versus low urbanized areas had significantly more large-sized supermarkets and fewer small/medium-sized markets. In terms of restaurants, high urbanized cities had more western fast food restaurants and no statistically significant difference in the relative availability of any type of restaurants was found between high- and low-income areas. The findings suggested food environment disparities did exist in different cities of China.
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Directory of Open Access Journals (Sweden)
Chunxiao Liao
Full Text Available The contribution of unhealthy dietary patterns to the epidemic of obesity has been well recognized. Differences in availability of foods may have an important influence on individual eating behaviors and health disparities. This study examined the availability of food stores and food service places by city characteristics on city level of income and urbanization.The cross-sectional survey was comprised of two parts: (1 an on-site observation to measure availability of food stores and food service places in 12 cities of China; (2 an in-store survey to determine the presence of fresh/frozen vegetables or fruits in all food stores. Trained investigators walked all the streets/roads within study tracts to identify all the food outlets. An observational survey questionnaire was used in all food stores to determine the presence of fresh/frozen vegetables or fruits. Urbanization index was determined for each city using a principal components factor analysis. City level of income and urbanization and numbers of each type of food stores and food service places were examined using negative binomial regression models.Large-sized supermarkets and specialty retailers had higher number of fresh/frozen vegetables or fruits sold compared to small/medium-sized markets. High-income versus low-income, high urbanized versus low urbanized areas had significantly more large-sized supermarkets and fewer small/medium-sized markets. In terms of restaurants, high urbanized cities had more western fast food restaurants and no statistically significant difference in the relative availability of any type of restaurants was found between high- and low-income areas.The findings suggested food environment disparities did exist in different cities of China.
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Liao, Chunxiao; Tan, Yayun; Wu, Chaoqun; Wang, Shengfeng; Yu, Canqing; Cao, Weihua; Gao, Wenjing; Lv, Jun; Li, Liming
2016-01-01
Objective The contribution of unhealthy dietary patterns to the epidemic of obesity has been well recognized. Differences in availability of foods may have an important influence on individual eating behaviors and health disparities. This study examined the availability of food stores and food service places by city characteristics on city level of income and urbanization. Methods The cross-sectional survey was comprised of two parts: (1) an on-site observation to measure availability of food stores and food service places in 12 cities of China; (2) an in-store survey to determine the presence of fresh/frozen vegetables or fruits in all food stores. Trained investigators walked all the streets/roads within study tracts to identify all the food outlets. An observational survey questionnaire was used in all food stores to determine the presence of fresh/frozen vegetables or fruits. Urbanization index was determined for each city using a principal components factor analysis. City level of income and urbanization and numbers of each type of food stores and food service places were examined using negative binomial regression models. Results Large-sized supermarkets and specialty retailers had higher number of fresh/frozen vegetables or fruits sold compared to small/medium-sized markets. High-income versus low-income, high urbanized versus low urbanized areas had significantly more large-sized supermarkets and fewer small/medium-sized markets. In terms of restaurants, high urbanized cities had more western fast food restaurants and no statistically significant difference in the relative availability of any type of restaurants was found between high- and low-income areas. Conclusions The findings suggested food environment disparities did exist in different cities of China. PMID:26938866
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The water footprint of food aid
Jackson, Nicole; Konar, Megan; Hoekstra, Arjen Ysbert
2015-01-01
Food aid is a critical component of the global food system, particularly when emergency situations arise. For the first time, we evaluate the water footprint of food aid. To do this, we draw on food aid data from theWorld Food Programme and virtual water content estimates from WaterStat. We find
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Cecchini, M; Warin, L
2016-03-01
Food labels are considered a crucial component of strategies tackling unhealthy diets and obesity. This study aims at assessing the effectiveness of food labelling in increasing the selection of healthier products and in reducing calorie intake. In addition, this study compares the relative effectiveness of traffic light schemes, Guideline Daily Amount and other food labelling schemes. A comprehensive set of databases were searched to identify randomized studies. Studies reporting homogeneous outcomes were pooled together and analysed through meta-analyses. Publication bias was evaluated with a funnel plot. Food labelling would increase the amount of people selecting a healthier food product by about 17.95% (confidence interval: +11.24% to +24.66%). Food labelling would also decrease calorie intake/choice by about 3.59% (confidence interval: -8.90% to +1.72%), but results are not statistically significant. Traffic light schemes are marginally more effective in increasing the selection of healthier options. Other food labels and Guideline Daily Amount follow. The available evidence did not allow studying the effects of single labelling schemes on calorie intake/choice. Findings of this study suggest that nutrition labelling may be an effective approach to empowering consumers in choosing healthier products. Interpretive labels, as traffic light labels, may be more effective. © 2015 World Obesity.
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Identifying biomarkers of dietary patterns by using metabolomics123
Derkach, Andriy; Reedy, Jill; Subar, Amy F; Sampson, Joshua N; Albanes, Demetrius; Gu, Fangyi; Kontto, Jukka; Lassale, Camille; Liao, Linda M; Männistö, Satu; Mondul, Alison M; Weinstein, Stephanie J; Irwin, Melinda L; Mayne, Susan T; Stolzenberg-Solomon, Rachael
2017-01-01
Background: Healthy dietary patterns that conform to national dietary guidelines are related to lower chronic disease incidence and longer life span. However, the precise mechanisms involved are unclear. Identifying biomarkers of dietary patterns may provide tools to validate diet quality measurement and determine underlying metabolic pathways influenced by diet quality. Objective: The objective of this study was to examine the correlation of 4 diet quality indexes [the Healthy Eating Index (HEI) 2010, the Alternate Mediterranean Diet Score (aMED), the WHO Healthy Diet Indicator (HDI), and the Baltic Sea Diet (BSD)] with serum metabolites. Design: We evaluated dietary patterns and metabolites in male Finnish smokers (n = 1336) from 5 nested case-control studies within the Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study cohort. Participants completed a validated food-frequency questionnaire and provided a fasting serum sample before study randomization (1985–1988). Metabolites were measured with the use of mass spectrometry. We analyzed cross-sectional partial correlations of 1316 metabolites with 4 diet quality indexes, adjusting for age, body mass index, smoking, energy intake, education, and physical activity. We pooled estimates across studies with the use of fixed-effects meta-analysis with Bonferroni correction for multiple comparisons, and conducted metabolic pathway analyses. Results: The HEI-2010, aMED, HDI, and BSD were associated with 23, 46, 23, and 33 metabolites, respectively (17, 21, 11, and 10 metabolites, respectively, were chemically identified; r-range: −0.30 to 0.20; P = 6 × 10−15 to 8 × 10−6). Food-based diet indexes (HEI-2010, aMED, and BSD) were associated with metabolites correlated with most components used to score adherence (e.g., fruit, vegetables, whole grains, fish, and unsaturated fat). HDI correlated with metabolites related to polyunsaturated fat and fiber components, but not other macro- or micronutrients (e
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Martínez Bueno, María Jesús; Díaz-Galiano, Francisco José; Rajski, Łukasz; Cutillas, Víctor; Fernández-Alba, Amadeo R
2018-04-20
In the last decade, the consumption trend of organic food has increased dramatically worldwide. However, the lack of reliable chemical markers to discriminate between organic and conventional products makes this market susceptible to food fraud in products labeled as "organic". Metabolomic fingerprinting approach has been demonstrated as the best option for a full characterization of metabolome occurring in plants, since their pattern may reflect the impact of both endogenous and exogenous factors. In the present study, advanced technologies based on high performance liquid chromatography-high-resolution accurate mass spectrometry (HPLC-HRAMS) has been used for marker search in organic and conventional tomatoes grown in greenhouse under controlled agronomic conditions. The screening of unknown compounds comprised the retrospective analysis of all tomato samples throughout the studied period and data processing using databases (mzCloud, ChemSpider and PubChem). In addition, stable nitrogen isotope analysis (δ 15 N) was assessed as a possible indicator to support discrimination between both production systems using crop/fertilizer correlations. Pesticide residue analyses were also applied as a well-established way to evaluate the organic production. Finally, the evaluation by combined chemometric analysis of high-resolution accurate mass spectrometry (HRAMS) and δ 15 N data provided a robust classification model in accordance with the agricultural practices. Principal component analysis (PCA) showed a sample clustering according to farming systems and significant differences in the sample profile was observed for six bioactive components (L-tyrosyl-L-isoleucyl-L-threonyl-L-threonine, trilobatin, phloridzin, tomatine, phloretin and echinenone). Copyright © 2018 Elsevier B.V. All rights reserved.
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The impact of food allergy on household level
Voordouw, J.
2010-01-01
Adverse reactions to food can be caused by food hypersensitivity. Prominent examples include food allergy or food intolerance. Patients suffering from food hypersensitivity have inappropriate autoimmune system reactions to potentially harmless food components. Symptoms can vary from uncomfortable
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Major dimensions in food-web structure properties
Vermaat, J.E.; Dunne, J. A.; Gilbert, A.J.
2009-01-01
The covariance among a range of 20 network structural properties of food webs plus net primary productivity was assessed for 14 published food webs using principal components analysis. Three primary components explained 84% of the variability in the data sets, suggesting substantial covariance among
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Factors Affecting Rural Households’ Resilience to Food Insecurity in Niger
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Aboubakr Gambo Boukary
2016-03-01
Full Text Available Niger faces many natural and human constraints explaining the erratic evolution of its agricultural production over time. Unfortunately, this is likely to cause a decline in the food supply. This study attempts to identify factors affecting rural households’ resilience to food insecurity in Niger. For this, we first create a resilience index by using principal component analysis and later apply structural equation modeling to identify its determinants. Data from the 2010 National Survey on Households’ Vulnerability to Food Insecurity done by the National Institute of Statistics is used. The study shows that asset and social safety net indicators are significant and have a positive impact on households’ resilience. Climate change approximated by long-term mean rainfall has a negative and significant effect on households’ resilience. Therefore, to strengthen households’ resilience to food insecurity, there is a need to increase assistance to households through social safety nets and to help them gather more resources in order to acquire more assets. Furthermore, early warning of climatic events could alert households, especially farmers, to be prepared and avoid important losses that they experience anytime an uneven climatic event occurs.
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Farragher, Tahlia; Wang, Wei C; Worsley, Anthony
2016-02-01
Poor dietary choices, in particular low consumption of fruits and vegetables are associated with the prevalence of diet related diseases. Ways to increase consumption are urgently required. This paper examines the associations of demographic, psychographic and food knowledge variables with reported vegetable consumption. An online questionnaire was administered in late 2012 to a national sample 2146 Australians who were selected to represent the Australian population in terms of age, sex, education and location of residence. It was divided into sections which assessed food knowledge, food involvement, food mavenism, personal values and personality factors, demographic characteristics and reported consumption of 13 vegetables and the total number of servings of vegetables per day. Principal components analyses of the individual vegetable consumption ratings derived three forms of vegetable consumption scores. These and total serving per day were used as dependent variables in a structural equation model to identify pathways between them and their likely antecedents. Three types of vegetable consumption were formed:Salad vegetables (onion, tomato and lettuce);Dinner vegetables (carrot, peas and beans); and'Green' vegetables (cabbage, spinach broccoli and cauliflower). Food mavenism, food knowledge, food involvement and equality-universalist values mediated the relationships between demographics and conscientiousness and the vegetable consumption variables. The three types of vegetable consumption and total servings per day were associated with different antecedent pathways. The mediating roles of food mavenism, food knowledge, food involvement and equality-universalist values may present opportunities for health promotion and the horticultural industry to increase population vegetable intake. Further research is required to test these associations via experimental and longitudinal studies and qualitative investigation of the meaning and place of the three forms of
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Diagnosis of food allergies: the impact of oral food challenge testing.
Ito, Komei
2013-01-01
A diagnosis of food allergies should be made based on the observation of allergic symptoms following the intake of suspected foods and the presence of allergen-specific IgE antibodies. The oral food challenge (OFC) test is the most reliable clinical procedure for diagnosing food allergies. Specific IgE testing of allergen components as well as classical crude allergen extracts helps to make a more specific diagnosis of food allergies. The Japanese Society of Pediatric Allergy and Clinical Immunology issued the 'Japanese Pediatric Guideline for Food Allergy 2012' to provide information regarding the standardized diagnosis and management of food allergies. This review summarizes recent progress in the diagnosis of food allergies, focusing on the use of specific IgE tests and the OFC procedure in accordance with the Japanese guidelines.
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Cai, Duanying; Kunaviktikul, Wipada; Klunklin, Areewan; Sripusanapan, Acharaporn; Avant, Patricia Kay
2017-06-01
This qualitative study using semi-structured interviews was conducted to identify the essential components of cultural competence from the perspective of Chinese nurses. A purposive sample of 20 nurse experts, including senior clinical nurses, nurse administrators, and educators in transcultural nursing, was recruited. Using thematic analysis, four themes: awareness, attitudes, knowledge, and skills, with two subthemes for each, were identified. Notably, culture in China was understood in a broad way. The participants' responses focused upon demographic attributes, individuality, and efforts to facilitate quality care rather than on the cultural differences of ethnicity and race and developing the capacity to change discrimination or health disparities. A greater understanding of cultural competence in the Chinese nursing context, in which a dominant cultural group exists, is essential to facilitate the provision of culturally competent care to diverse populations. © 2016 John Wiley & Sons Australia, Ltd.
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Cutting Food Waste through Cooperation along the Food Supply Chain
Directory of Open Access Journals (Sweden)
Christine Göbel
2015-01-01
Full Text Available Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC. The aim of this study is (1 to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries along the German food chain and (2 to find methods to reduce it. Results indicate that food waste occurs at all stages in the food chain. Thus, there is no single culprit to be blamed. Besides, the identified reasons for food waste differ between product groups; not a single solution can cause notable change. Furthermore, the analysis demonstrates that the causes and effects of food waste are to be found at different stages of the value chain. Hence, it is of high importance to improve communication and to raise a new appreciation for food among all stakeholders of the food supply chain in order to develop a more sustainable food system. Information on the topic of food waste needs to be shared among all actors of the supply chain. They need to share responsibility and work together to reduce food waste.
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PLA and two components silicon rubber blends aiming for frozen foods packaging applications
Meekum, Utai; Khiansanoi, Apichart
2018-03-01
Designing of PLA and two components silicone rubber blends was studies. Frozen food packaging application is the main ultimate aim. The statistical method using 23 DOE was conducted. The standard testing methods, in particular impact testing at sub-zero temperature, were performed. The preliminary blend formula comprised 1.0 phr of silane and polyester polyols, respectively, was initially resolved. Then, the optimize the silicone portion in the blends was determined. Blending formula using 8.0 phr of silicone with respect to PLA matrix gave rise to the overall satisfactory properties. 3. TETA was used as the silicone curing agent and reactively blended onto the ingredients. TETA at 0.4 phr, with respect to the silicone, enhanced the mechanical properties, especially flexibility and toughness, of the PLA/silicone blend. Exceeding the optimal TETA loading would cause the chain scission and also the dilution effects. Hence, marginal inferior properties of the blends were be experienced. The preliminary biodegradability investigation found that the PLA/silicone blend initially triggered at the second week. Its degradation rate was likely to be faster than neat PLA.
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Raghunath, Arathi; Sambarey, Awanti; Sharma, Neha; Mahadevan, Usha; Chandra, Nagasuma
2015-04-29
Ultraviolet radiations (UV) serve as an environmental stress for human skin, and result in melanogenesis, with the pigment melanin having protective effects against UV induced damage. This involves a dynamic and complex regulation of various biological processes that results in the expression of melanin in the outer most layers of the epidermis, where it can exert its protective effect. A comprehensive understanding of the underlying cross talk among different signalling molecules and cell types is only possible through a systems perspective. Increasing incidences of both melanoma and non-melanoma skin cancers necessitate the need to better comprehend UV mediated effects on skin pigmentation at a systems level, so as to ultimately evolve knowledge-based strategies for efficient protection and prevention of skin diseases. A network model for UV-mediated skin pigmentation in the epidermis was constructed and subjected to shortest path analysis. Virtual knock-outs were carried out to identify essential signalling components. We describe a network model for UV-mediated skin pigmentation in the epidermis. The model consists of 265 components (nodes) and 429 directed interactions among them, capturing the manner in which one component influences the other and channels information. Through shortest path analysis, we identify novel signalling pathways relevant to pigmentation. Virtual knock-outs or perturbations of specific nodes in the network have led to the identification of alternate modes of signalling as well as enabled determining essential nodes in the process. The model presented provides a comprehensive picture of UV mediated signalling manifesting in human skin pigmentation. A systems perspective helps provide a holistic purview of interconnections and complexity in the processes leading to pigmentation. The model described here is extensive yet amenable to expansion as new data is gathered. Through this study, we provide a list of important proteins essential
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Analysis of the corporate political activity of major food industry actors in Fiji.
Mialon, Melissa; Swinburn, Boyd; Wate, Jillian; Tukana, Isimeli; Sacks, Gary
2016-05-10
Non-communicable diseases (NCDs) are the leading cause of mortality in Fiji, a middle-income country in the Pacific. Some food products processed sold and marketed by the food industry are major contributors to the NCD epidemic, and the food industry is widely identified as having strong economic and political power. However, little research has been undertaken on the attempts by the food industry to influence public health-related policies and programs in its favour. The "corporate political activity" (CPA) of the food industry includes six strategies (information and messaging; financial incentives; constituency building; legal strategies; policy substitution; opposition fragmentation and destabilisation). For this study, we aimed to gain a detailed understanding of the CPA strategies and practices of major food industry actors in Fiji, interpreted through a public health lens. We implemented a systematic approach to monitor the CPA of the food industry in Fiji for three months. It consisted of document analysis of relevant publicly available information. In parallel, we conducted semi-structured interviews with 10 stakeholders involved in diet- and/or public health-related issues in Fiji. Both components of the study were thematically analysed. We found evidence that the food industry adopted a diverse range of strategies in an attempt to influence public policy in Fiji, with all six CPA strategies identified. Participants identified that there is a substantial risk that the widespread CPA of the food industry could undermine efforts to address NCDs in Fiji. Despite limited public disclosure of information, such as data related to food industry donations to political parties and lobbying, we were able to identify many CPA practices used by the food industry in Fiji. Greater transparency from the food industry and the government would help strengthen efforts to increase their accountability and support NCD prevention. In other low- and middle-income countries, it
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Connell, Carol L; Lofton, Kristi L; Yadrick, Kathy; Rehner, Timothy A
2005-07-01
An understanding of the experience of food insecurity by children is essential for better measurement and assessment of its effect on children's nutritional, physical, and mental health. Our qualitative study explored children's perceptions of household food insecurity to identify these perceptions and to use them to establish components of children's food insecurity experience. Children (n = 32; 11-16 y old) from after school programs and a middle school in low-income areas participated in individual semistructured in-depth interviews. Children as young as 11 y could describe behaviors associated with food insecurity if they had experienced it directly or indirectly. Using the constant comparative method of qualitative data analysis, children's descriptions of behaviors associated with food insecurity were categorized into components of quantity of food, quality of food, psychological aspects, and social aspects described in the household food insecurity literature. Aspects of quantity included eating less than usual and eating more or eating fast when food was available. Aspects of quality included use of a few kinds of low-cost foods. Psychological aspects included worry/anxiety/sadness about the family food supply, feelings of having no choice in the foods eaten, shame/fear of being labeled as poor, and attempts to shield children. Social aspects of food insecurity centered on using social networks to acquire food or money and social exclusion. These results provide valuable information in understanding the effect of food insecurity on children's well-being especially relative to the social and emotional aspects of well-being.
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Preventing Food Allergies by Tricking Dendritic Cells
Food allergies are adverse responses to components (usually proteins) within the foods we eat, which result in a self-damaging response from our immune system. A myriad of cellular and molecular components are involved in the decision to tolerate or respond to foreign molecules that pass through the...
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Soft matter food physics—the physics of food and cooking
Vilgis, Thomas A.
2015-12-01
This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from ‘hard matter systems’, such as chocolates or crystalline fats, to ‘soft matter’ in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.
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Soft matter food physics--the physics of food and cooking.
Vilgis, Thomas A
2015-12-01
This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.
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Soft matter food physics—the physics of food and cooking
International Nuclear Information System (INIS)
Vilgis, Thomas A
2015-01-01
This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from ‘hard matter systems’, such as chocolates or crystalline fats, to ‘soft matter’ in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales. (report on progress)
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Sivakumaran, Subathira; Huffman, Lee; Sivakumaran, Sivalingam
2018-01-01
A country-specific food composition databases is useful for assessing nutrient intake reliably in national nutrition surveys, research studies and clinical practice. The New Zealand Food Composition Database (NZFCDB) programme seeks to maintain relevant and up-to-date food records that reflect the composition of foods commonly consumed in New Zealand following Food Agricultural Organisation of the United Nations/International Network of Food Data Systems (FAO/INFOODS) guidelines. Food composition data (FCD) of up to 87 core components for approximately 600 foods have been added to NZFCDB since 2010. These foods include those identified as providing key nutrients in a 2008/09 New Zealand Adult Nutrition Survey. Nutrient data obtained by analysis of composite samples or are calculated from analytical data. Currently >2500 foods in 22 food groups are freely available in various NZFCDB output products on the website: www.foodcomposition.co.nz. NZFCDB is the main source of FCD for estimating nutrient intake in New Zealand nutrition surveys. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Food for thought: Exploring how people think and talk about food online.
Blackburn, Kate G; Yilmaz, Gamze; Boyd, Ryan L
2018-04-01
This exploratory study examined the ways in which people communicate about food online by analyzing food-related conversations on Reddit, a social news networking site. The Meaning Extraction Helper (MEH) was used to analyze 2 corpora and define central themes related to online food talk. In light of these themes, the researchers discuss socio-cultural components shaping the food conversations in our society in general as well as healthy versus unhealthy communities, and provided specific directions for future empirical research. Published by Elsevier Ltd.
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Diet quality index for healthy food choices
Directory of Open Access Journals (Sweden)
Simone Caivano
2013-12-01
Full Text Available OBJECTIVE: To present a Diet Quality Index proper for dietary intake studies of Brazilian adults. METHODS: A diet quality index to analyze the incorporation of healthy food choices was associated with a digital food guide. This index includes moderation components, destined to indicate foods that may represent a risk when in excess, and adequacy components that include sources of nutrients and bioactive compounds in order to help individuals meet their nutritional requirements. The diet quality index-digital food guide performance was measured by determining its psychometric properties, namely content and construct validity, as well as internal consistency. RESULTS: The moderation and adequacy components correlated weakly with dietary energy (-0.16 to 0.09. The strongest correlation (0.52 occurred between the component 'sugars and sweets' and the total score. The Cronbach's coefficient alpha for reliability was 0.36. CONCLUSION: Given that diet quality is a complex and multidimensional construct, the Diet Quality Index-Digital Food Guide, whose validity is comparable to those of other indices, is a useful resource for Brazilian dietary studies. However, new studies can provide additional information to improve its reliability.
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Food Consumers' Views of Essential Food Knowledge and Skills for All Consumers
Burton, Melissa; Riddell, Lynn; Worsley, Anthony
2018-01-01
Purpose: Food education in secondary schools can provide adolescents with essential food knowledge and skills required for healthy, independent living. The purpose of this paper is to identify food-related knowledge and skills that Australian consumers believe are required for all consumers, and to identify their demographic and psychographic…
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Local Food Marketing as a Development Opportunity for Small UK Agri-Food Businesses
Directory of Open Access Journals (Sweden)
Martin Hingley
2010-10-01
Full Text Available The study explores local food as a marketing opportunity for small food producers and identifies barriers to development. Research was conducted primarily through depth interviews, supplemented by a survey of food marketing group members in North-West England. The results of this local study were consistent with national survey data showing increasing consumer interest in food provenance, traceability and support for the local economy. Lack of an official and recognised definition of the term "local food" hindered marketing. Restricted access to finance and the burden of regulations were identified as barriers. Further, small business success was subjective and difficult to identify, since goals may be based on sustaining a lifestyle rather than profit.
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Observed Food Safety Practices in the Summer Food Service Program
Patten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola
2017-01-01
Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…
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From Food to Fuel: Perceptions of Exercise and Food in a Community of Food Bloggers
Lynch, Meghan
2012-01-01
Objective: An investigation of the discussion surrounding the relationship between food and exercise in one community of photography-based food blogs that past research has identified as exhibiting characteristics of dietary restraint. Design: Forty-five blogs written by young adult women belonging to a food-blogging community were selected for…
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Goldberg, Jeanne P; Collins, Jessica J; Folta, Sara C; McLarney, Mary Jo; Kozower, Claire; Kuder, Julia; Clark, Valerie; Economos, Christina D
2009-07-01
Changes in the school food environment are a logical target to prevent childhood overweight. We describe the food service component of a 2-year research intervention to prevent excess weight gain in children. The goals of the food service component were to improve the presentation and nutrient quality of school meals and to incorporate more fruits and vegetables into students' diets. The project engaged food service staff, students, parents, teachers, and school leaders to improve school nutrition. Modifications addressed needs and barriers identified though dialogue with the food service director, focus groups, key informant interviews, and surveys of school employees, students, and parents and guardians. Attitudes and behavior changes were measured through surveys, direct observation, and sales data. More fruits, vegetables, whole grains, and low-fat dairy products were available during the intervention years; menus and à la carte choices were brought into closer compliance with recommended guidelines for children; attitudes of students, parents and guardians, school faculty, and food service staff improved; and policies related to food service were adopted. Strategic modification to improve nutrition and increase acceptability of the food served in schools is feasible and sustainable. These results demonstrate that changes to food service can lead to improved nutrient profiles and more favorable attitudes toward food served at school meals. Such changes can help prevent childhood obesity.
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Verbeke, W.; Santare, D.; Guzzon, A.; Lozano, N.; Lores, M.; Kuttschreuter, M.; McConnon, Á.; Regan, Á.; Pieniak, Z.; Rutsaert, P.
2014-01-01
10.1016/j.foodpol.2014.02.003 Although considerable progress has been made in understanding the determinants of risk perception and in identifying the necessary components of effective food risk and benefit communication, this has not been matched with the development of efficient and appropriate communication tools. Little work has been done examining the implications of the explosion of new media and web technologies, which may offer potential for improving food risk and benefit communi...
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Rutsaert, P.; Pieniak, Z.; Regan, A.; McConnon, A.; Kuttschreuter, M.; Lores, M.; Lozano, N.; Guzzon, A.; Santare, D; Verbeke, W.
2014-01-01
Although considerable progress has been made in understanding the determinants of risk perception and in identifying the necessary components of effective food risk and benefit communication, this has not been matched with the development of efficient and appropriate communication tools. Little work
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Food insecurity among Dutch food bank recipients: a cross-sectional study.
Neter, J.E.; Dijkstra, S.C.; Visser, M.; Brouwer, I.A.
2014-01-01
Objective: To determine the prevalence of (very) low food security among Dutch food bank recipients, and to identify potential demographic, lifestyle and nutrition-related factors associated with (very) low food security. Setting: 11 of 135 Dutch food banks were selected throughout the Netherlands.
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Do television food advertisements portray advertised foods in a 'healthy' food context?
Adams, Jean; Tyrrell, Rachel; White, Martin
2011-03-01
Exposure to food promotion influences food preferences and diet. As food advertisements tend to promote 'less healthy' products, food advertising probably plays some role in the 'obesity epidemic'. Amid calls for increased regulation, food manufacturers are beginning to engage in a variety of health-promoting marketing initiatives. Positioning products in the context of a 'healthy', balanced diet in television advertisements is one such initiative. We explored whether the wider food context in which foods are advertised on television are 'healthier' than the advertised foods themselves. All foods shown in food advertisements broadcast during 1 week on one commercial UK channel were identified and classified as 'primary' (i.e. the focus of advertisements) or 'incidental'. The nutritional content of all foods was determined and that of primary and incidental foods were compared. Almost two-thirds of food advertisements did not include any incidental foods. When a wider food context was present, this tended to be 'healthier' than the primary foods that were the focus of food advertisements - particularly in terms of the food groups represented. It is not yet clear what effect this may have on consumers' perceptions and behaviour, and whether or not this practice should be encouraged or discouraged from a public health perspective.
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Food sovereignty and rural development: beyond food security
Directory of Open Access Journals (Sweden)
Fabio Alberto Pachón-Ariza¹
2013-12-01
Full Text Available Food sovereignty and food security are not the same issue. Both are different but many people around the world confuse the two. This article explores and analyzes the issues surrounding food security and food sovereignty in order to explain the differences between them, identifies the principal statements in food sovereignty and compares some data from different countries in an attempt to highlight the fact that food security policies result in hunger, poverty and environmental damage. Food security and rural development share similar goals, both seek to improve the quality of life of peasants and rural inhabitants; however, economic ideas are unfortunately still prized more than people
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Marty, Lucile; Miguet, Maud; Bournez, Marie; Nicklaus, Sophie; Chambaron, Stéphanie; Monnery-Patris, Sandrine
2017-11-25
Implicit and explicit attitudes are potential precursors of food choices and combine affective and cognitive components that can vary in their relative dominance. Yet, the affective and cognitive components of attitudes toward food can lead to distinct predisposition toward a food item and potentially to different food choices. In the food domain, the affective component pertains to the hedonic tone of consumption, while the cognitive component encompasses nutritional value or health consequences of food. The present study investigated whether hedonic- versus nutrition-based implicit and/or explicit attitudes toward food predicts children's healthy versus unhealthy food choices. A total of 63 children (age range = 6.3-11.5) participated in a 90-min session at 5 pm (i.e., afterschool snack time in France). The children were asked to choose five food items from a buffet featuring five healthy and five unhealthy sweet foods pretested as being highly liked. Children ate what they had chosen. Moreover, their implicit attitudes were assessed with a pairing task in which children were presented with 10 food triplets and asked to choose two food items that "best go together". For each triplet, foods could be paired according to their hedonic or nutritional characteristics. Explicit attitudes were assessed with a task in which children placed each of 48 food items into one of the following categories: "yummy", "yucky" (i.e., hedonic categories), "makes you strong", or "makes you fat" (i.e., nutritional categories). Both implicit and explicit attitudes significantly influenced children's food choices. We observed that children with more hedonic-based implicit or explicit attitudes toward food were more likely to choose healthy food options from the buffet. Conversely, children with both implicit and explicit nutrition-based attitudes chose less healthy foods. Hedonic-based attitudes toward food seem to drive healthier food choices in children compared with nutrition
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2012-01-01
Background Many people lack access to food stores that provide healthful food. Neighborhoods with poor supermarket access have been characterized as “food deserts” (as contrast with “food oases”). This study explored factors influencing food buying practices among residents of food deserts versus food oases in the city of Boston, USA. Methods We used the mixed-methods approach of concept mapping, which allows participants to identify, list, and organize their perceptions according to importance. Resulting maps visually illustrate priority areas. Results Sixty-seven low-income adults completed the concept mapping process that identified 163 unique statements (e.g. relating to affordability, taste, and convenience) that influence food buying practices. Multivariate statistical techniques grouped the 163 statements into 8 clusters or concepts. Results showed that average cluster ratings and rankings were similar between residents of food deserts and food oases. Conclusions The implication of this study pertains to the importance of community resources and emergency food assistance programs that have served to minimize the burden associated with hunger and poor food access among low-income, urban populations. PMID:22490237
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Directory of Open Access Journals (Sweden)
Walker Renee E
2012-04-01
Full Text Available Abstract Background Many people lack access to food stores that provide healthful food. Neighborhoods with poor supermarket access have been characterized as “food deserts” (as contrast with “food oases”. This study explored factors influencing food buying practices among residents of food deserts versus food oases in the city of Boston, USA. Methods We used the mixed-methods approach of concept mapping, which allows participants to identify, list, and organize their perceptions according to importance. Resulting maps visually illustrate priority areas. Results Sixty-seven low-income adults completed the concept mapping process that identified 163 unique statements (e.g. relating to affordability, taste, and convenience that influence food buying practices. Multivariate statistical techniques grouped the 163 statements into 8 clusters or concepts. Results showed that average cluster ratings and rankings were similar between residents of food deserts and food oases. Conclusions The implication of this study pertains to the importance of community resources and emergency food assistance programs that have served to minimize the burden associated with hunger and poor food access among low-income, urban populations.
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21 CFR 864.2360 - Mycoplasma detection media and components.
2010-04-01
... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Mycoplasma detection media and components. 864.2360 Section 864.2360 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES HEMATOLOGY AND PATHOLOGY DEVICES Cell And Tissue Culture Products...
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[Germinated or fermented legumes: food or ingredients of functional food].
Davila, Marbelly A; Sangronis, Elba; Granito, Marisela
2003-12-01
Epidemiological research has shown a positive association between certain diseases and dietary intake of food components found in fruits, grains, legumes, fish oil among others. Food that may provide a health benefit beyond the traditional nutrients that it contains, are named functional food. In addition to the varied nutrients, legumes contain compounds such as polyphenols, soluble fiber, alpha-galactosides and isoflavones which confer propierties of functional foods. Do to the cuse of flatus production in some people, long cooking periods, or anti-nutritional factors, legume consumption levels are limited. In this review, germination and fermentation processes will be presented as alternatives that are able to reduce or inactivate anti-nutritional factors, preserve and even improve the content of the isoflavones, or better the potencial of the legumes as functional food or as ingredients for the formulation of functional foods.
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Khor, Amanda; Grant, Ross; Tung, Chin; Guest, Jade; Pope, Belinda; Morris, Margaret; Bilgin, Ayse
2014-05-01
Research indicates that energy-dense foods increase inflammation and oxidative activity, thereby contributing to the development of vascular disease. However, it is not clear whether the high kilojoule load alone, irrespective of the nutritional content of the ingested food, produces the postprandial oxidative and inflammatory activity. This study investigated the hypothesis that ingestion of a high-fat, high-sugar, phytonutrient-reduced food (ice cream) would increase oxidative and inflammatory activity greater than a kilojoule-equivalent meal of a phytonutrient-rich whole food (avocado). The individual contributions of the fat/protein and sugar components of the ice cream meal to postprandial inflammation and oxidative stress were also quantified. Using a randomized, crossover design, 11 healthy participants ingested 4 test meals: ice cream, avocado, the fat/protein component in ice cream, and the sugar equivalent component in ice cream. Plasma glucose, cholesterol, triglycerides, and inflammatory and oxidative stress markers were measured at baseline and 1, 2, and 4 hours (t1, t2, t4) after ingestion. Lipid peroxidation was increased at 2 hours after eating fat/protein (t0-t2, P stress markers. These data indicate that the ingestion of a phytonutrient-poor food and its individual fat/protein or sugar components increase plasma oxidative activity. This is not observed after ingestion of a kilojoule-equivalent phytonutrient-rich food. Copyright © 2014 Elsevier Inc. All rights reserved.
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Miller, M; Hamilton, J; Scupham, R; Matwiejczyk, L; Prichard, I; Farrer, O; Yaxley, A
2018-01-01
Food service staff are integral to delivery of quality food in aged care homes yet measurement of their satisfaction is unable to be performed due to an absence of a valid and reliable questionnaire. The aim of this study was to develop and perform psychometric testing for a new Food Service Satisfaction Questionnaire developed in Australia specifically for use by food service staff working in residential aged care homes (Flinders FSSQFSAC). A mixed methods design utilizing both a qualitative (in-depth interviews, focus groups) and a quantitative approach (cross sectional survey) was used. Content validity was determined from focus groups and interviews with food service staff currently working in aged care homes, related questionnaires from the literature and consultation with an expert panel. The questionnaire was tested for construct validity and internal consistency using data from food service staff currently working in aged care homes that responded to an electronic invitation circulated to Australian aged care homes using a national database of email addresses. Construct validity was tested via principle components analysis and internal consistency through Cronbach's alpha. Temporal stability of the questionnaire was determined from food service staff undertaking the Flinders FSSQFSAC on two occasions, two weeks apart, and analysed using Pearson's correlations. Content validity for the Flinders FSSQFSAC was established from a panel of experts and stakeholders. Principle components analysis revealed food service staff satisfaction was represented by 61-items divided into eight domains: job satisfaction (α=0.832), food quality (α=0.871), staff training (α=0.922), consultation (α=0.840), eating environment (α=0.777), reliability (α=0.695), family expectations (α=0.781) and resident relationships (α=0.429), establishing construct validity in all domains, and internal consistency in all (α>0.5) except for "resident relationships" (α=0.429). Test
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Neural correlates of the food/non-food visual distinction.
Tsourides, Kleovoulos; Shariat, Shahriar; Nejati, Hossein; Gandhi, Tapan K; Cardinaux, Annie; Simons, Christopher T; Cheung, Ngai-Man; Pavlovic, Vladimir; Sinha, Pawan
2016-03-01
An evolutionarily ancient skill we possess is the ability to distinguish between food and non-food. Our goal here is to identify the neural correlates of visually driven 'edible-inedible' perceptual distinction. We also investigate correlates of the finer-grained likability assessment. Our stimuli depicted food or non-food items with sub-classes of appealing or unappealing exemplars. Using data-classification techniques drawn from machine-learning, as well as evoked-response analyses, we sought to determine whether these four classes of stimuli could be distinguished based on the patterns of brain activity they elicited. Subjects viewed 200 images while in a MEG scanner. Our analyses yielded two successes and a surprising failure. The food/non-food distinction had a robust neural counterpart and emerged as early as 85 ms post-stimulus onset. The likable/non-likable distinction too was evident in the neural signals when food and non-food stimuli were grouped together, or when only the non-food stimuli were included in the analyses. However, we were unable to identify any neural correlates of this distinction when limiting the analyses only to food stimuli. Taken together, these positive and negative results further our understanding of the substrates of a set of ecologically important judgments and have clinical implications for conditions like eating-disorders and anhedonia. Copyright © 2016 Elsevier B.V. All rights reserved.
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Out-of-Home Food Consumers in Brazil: What do They Eat?
Directory of Open Access Journals (Sweden)
Giovanna Calixto Andrade
2018-02-01
Full Text Available Considering the increased contribution of foods consumed outside home and their potential impact on diet, this study aims to identify eating out patterns and their association with nutritional dietary quality in Brazil. We used the Individual Food Intake Survey 2008–2009, conducted with 34,003 individuals aged 10 and up. We used factor analysis by principal component to identify out-of-home eating patterns and linear regression to explore the association between patterns scores and dietary quality. We identified three food patterns. The “Traditional meal” pattern carried more rice, beans, meat, roots and tubers, pasta, vegetables and eggs. The “typical Brazilian breakfast/tea” pattern carried more fresh bread, margarine, milk, cheese and butter. The “Ultra-processed food” pattern carried more ready-to-eat meals and soft drinks. The “traditional meal” pattern was positively associated with calories from proteins, fiber, iron, potassium and sodium densities, whereas “typical Brazilian breakfast/tea” and “ultra-processed food” patterns were positively associated with energy density, the percentage of calories from lipids or carbohydrates, trans fat and free sugar. Out-of-home eating may have a negative impact on nutritional dietary quality when based on ultra-processed food. However, it is possible to maintain a healthy out-of-home diet with adherence to traditional Brazilian cuisine.
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EVALUATION OF LITHUANIAN CONSUMERS’ ATTITUDES TO GENETICALLY MODIFIED FOOD
Directory of Open Access Journals (Sweden)
Ingrida Lukošiut&#
2017-03-01
Full Text Available The aim of this investigation is to present the results obtained during the survey of Lithuanian consumers in order to identify their attitudes towards food with genetically modified organisms (GMO. Investigating the consumers approach to genetically modified (GM food, the following were considered: consumers’ opinions on GMO were analyzed, their knowledge about the presence of food containing GMO on the Lithuanian market, the mandatory GM food labelling, the behavior to a transgenic product while shopping, as well as consumers’ willingness to purchase such products. Data were gathered through a survey of 1000 Lithuanian residents. The empirical results indicated that the majority of the respondents’ attitudes towards food containing GMO are negative. The older consumers with less income are more against GM food compared to younger, wealthier households. 72% of consumers know that if the food contains GMO it must be indicated on the label. However, many consumers who oppose GMO do not try to avoid paying attention to the components of the product listed on its label. Only about a quarter of consumers while buying a product look for such information. This indicates that consumers are not really interested in whether or not the product contains GMO
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Position of the American Dietetic Association: functional foods.
Hasler, Clare M; Brown, Amy C
2009-04-01
All foods are functional at some physiological level, but it is the position of the American Dietetic Association (ADA) that functional foods that include whole foods and fortified, enriched, or enhanced foods have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. ADA supports research to further define the health benefits and risks of individual functional foods and their physiologically active components. Health claims on food products, including functional foods, should be based on the significant scientific agreement standard of evidence and ADA supports label claims based on such strong scientific substantiation. Food and nutrition professionals will continue to work with the food industry, allied health professionals, the government, the scientific community, and the media to ensure that the public has accurate information regarding functional foods and thus should continue to educate themselves on this emerging area of food and nutrition science. Knowledge of the role of physiologically active food components, from plant, animal, and microbial food sources, has changed the role of diet in health. Functional foods have evolved as food and nutrition science has advanced beyond the treatment of deficiency syndromes to reduction of disease risk and health promotion. This position paper reviews the definition of functional foods, their regulation, and the scientific evidence supporting this evolving area of food and nutrition. Foods can no longer be evaluated only in terms of macronutrient and micronutrient content alone. Analyzing the content of other physiologically active components and evaluating their role in health promotion will be necessary. The availability of health-promoting functional foods in the US diet has the potential to help ensure a healthier population. However, each functional food should be evaluated on the basis of scientific evidence to ensure appropriate integration
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Wani, Touseef Ahmed; Shah, Adil Gani; Wani, Sajad Mohd; Wani, Idrees Ahmed; Masoodi, Farooq Ahmad; Nissar, Nazia; Shagoo, Mudasir Ahmad
2016-11-17
Functional foods find a very important place in the modern era, where different types of cancer, diabetes, cardiovascular diseases, etc. are on a high. Irrespective of the abundance of bioactive components in different fruits and vegetables, their low solubility in aqueous solution, vulnerability to destruction in different environmental and gastrointestinal conditions and a low intestinal absorption becomes a concern. Because it is quite difficult to commercialize non food materials for the food encapsulation purposes due to their safety concerns in the human body, scientists in the recent times have come up with the idea of encapsulating the different bioactive components in different food grade materials that are able to safeguard these bioactive components against the different environmental and gastrointestinal conditions and ensure their safe and targeted delivery at their absorption sites. Different food grade encapsulation materials including various oligosaccharides, polysaccharides (starch, cyclodextrins, alginates, chitosan, gum arabic, and carboxymethyl cellulose) and proteins and their suitability for encapsulating various bioactive components like flavonoids (catechins, rutin, curcumin, hesperetin, and vanillin), nonflavonoids (resveratrol), carotenoids (β-carotene, lycopene, and lutein), and fatty acids (fish oil, flaxseed oil, and olive oil) of high medical and nutritional value are reviewed here.
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Mialon, M; Swinburn, B; Sacks, G
2015-07-01
Unhealthy diets represent one of the major risk factors for non-communicable diseases. There is currently a risk that the political influence of the food industry results in public health policies that do not adequately balance public and commercial interests. This paper aims to develop a framework for categorizing the corporate political activity of the food industry with respect to public health and proposes an approach to systematically identify and monitor it. The proposed framework includes six strategies used by the food industry to influence public health policies and outcomes: information and messaging; financial incentive; constituency building; legal; policy substitution; opposition fragmentation and destabilization. The corporate political activity of the food industry could be identified and monitored through publicly available data sourced from the industry itself, governments, the media and other sources. Steps for country-level monitoring include identification of key food industry actors and related sources of information, followed by systematic data collection and analysis of relevant documents, using the proposed framework as a basis for classification of results. The proposed monitoring approach should be pilot tested in different countries as part of efforts to increase the transparency and accountability of the food industry. This approach has the potential to help redress any imbalance of interests and thereby contribute to the prevention and control of non-communicable diseases. © 2015 World Obesity.
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Food management behaviours in food-insecure, lone mother-led families.
Sim, S Meaghan; Glanville, N Theresa; McIntyre, Lynn
2011-01-01
Little is known about how food is managed in households where food resources are scarce. In this study, the household food management behaviours utilized by food-insecure, lone mother-led families from Atlantic Canada were characterized, and relationships among these behaviours and diet quality were examined. Thematic analysis of 24 in-depth interviews from a larger study of mother-led, low-income families was integrated with sociodemographic characteristics, food-insecurity status, and four weekly 24-hour dietary recalls for all household members to yield a family behaviour score (FBS) as a summative measure of food management behaviours, and a healthy plate score (HPS) as a measure of diet quality. Five distinct food management behaviours were identified: authoritative, healthism, sharing, structured, and planning behaviours. An increase in the FBS was associated with a proportional increase in the HPS. Authoritative, healthism, and planning food management behaviours were the strongest predictors of the HPS for all household members (p<0.05). The structured management behaviour was related to the degree of food insecurity. The FBS and HPS tools hold promise as a way to identify food-insecure families at risk of low diet quality. The next phase of this research will validate the use of these tools in the practice setting.
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Network analytical tool for monitoring global food safety highlights China.
Directory of Open Access Journals (Sweden)
Tamás Nepusz
Full Text Available BACKGROUND: The Beijing Declaration on food safety and security was signed by over fifty countries with the aim of developing comprehensive programs for monitoring food safety and security on behalf of their citizens. Currently, comprehensive systems for food safety and security are absent in many countries, and the systems that are in place have been developed on different principles allowing poor opportunities for integration. METHODOLOGY/PRINCIPAL FINDINGS: We have developed a user-friendly analytical tool based on network approaches for instant customized analysis of food alert patterns in the European dataset from the Rapid Alert System for Food and Feed. Data taken from alert logs between January 2003-August 2008 were processed using network analysis to i capture complexity, ii analyze trends, and iii predict possible effects of interventions by identifying patterns of reporting activities between countries. The detector and transgressor relationships are readily identifiable between countries which are ranked using i Google's PageRank algorithm and ii the HITS algorithm of Kleinberg. The program identifies Iran, China and Turkey as the transgressors with the largest number of alerts. However, when characterized by impact, counting the transgressor index and the number of countries involved, China predominates as a transgressor country. CONCLUSIONS/SIGNIFICANCE: This study reports the first development of a network analysis approach to inform countries on their transgressor and detector profiles as a user-friendly aid for the adoption of the Beijing Declaration. The ability to instantly access the country-specific components of the several thousand annual reports will enable each country to identify the major transgressors and detectors within its trading network. Moreover, the tool can be used to monitor trading countries for improved detector/transgressor ratios.
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Migration and sorption phenomena in packaged foods.
Gnanasekharan, V; Floros, J D
1997-10-01
Rapidly developing analytical capabilities and continuously evolving stringent regulations have made food/package interactions a subject of intense research. This article focuses on: (1) the migration of package components such as oligomers and monomers, processing aids, additives, and residual reactants in to packaged foods, and (2) sorption of food components such as flavors, lipids, and moisture into packages. Principles of diffusion and thermodynamics are utilized to describe the mathematics of migration and sorption. Mathematical models are developed from first principles, and their applicability is illustrated using numerical simulations and published data. Simulations indicate that available models are system (polymer-penetrant) specific. Furthermore, some models best describe the early stages of migration/sorption, whereas others should be used for the late stages of these phenomena. Migration- and/or sorption-related problems with respect to glass, metal, paper-based and polymeric packaging materials are discussed, and their importance is illustrated using published examples. The effects of migrating and absorbed components on food safety, quality, and the environment are presented for various foods and packaging materials. The impact of currently popular packaging techniques such as microwavable, ovenable, and retortable packaging on migration and sorption are discussed with examples. Analytical techniques for investigating migration and sorption phenomena in food packaging are critically reviewed, with special emphasis on the use and characteristics of food-simulating liquids (FSLs). Finally, domestic and international regulations concerning migration in packaged foods, and their impact on food packaging is briefly presented.
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Control of Listeria species food safety at a poultry food production facility.
Fox, Edward M; Wall, Patrick G; Fanning, Séamus
2015-10-01
Surveillance and control of food-borne human pathogens, such as Listeria monocytogenes, is a critical aspect of modern food safety programs at food production facilities. This study evaluated contamination patterns of Listeria species at a poultry food production facility, and evaluated the efficacy of procedures to control the contamination and transfer of the bacteria throughout the plant. The presence of Listeria species was studied along the production chain, including raw ingredients, food-contact, non-food-contact surfaces, and finished product. All isolates were sub-typed by pulsed-field gel electrophoresis (PFGE) to identify possible entry points for Listeria species into the production chain, as well as identifying possible transfer routes through the facility. The efficacy of selected in-house sanitizers against a sub-set of the isolates was evaluated. Of the 77 different PFGE-types identified, 10 were found among two or more of the five categories/areas (ingredients, food preparation, cooking and packing, bulk packing, and product), indicating potential transfer routes at the facility. One of the six sanitizers used was identified as unsuitable for control of Listeria species. Combining PFGE data, together with information on isolate location and timeframe, facilitated identification of a persistent Listeria species contamination that had colonized the facility, along with others that were transient. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Directory of Open Access Journals (Sweden)
Raluca Maria Pop
2013-11-01
Full Text Available . High performance liquid chromatography (HPLC with UV detection is nowadays the reference method to identify and quantify the biomarkers of quality and authenticity of plants and food supplements. Seven medicinal plants were collected from wild flora: Taraxacum officinalis (1, Cynara scolimus (2, Silybum marianum (3, Hypericum perforatum (4, Chelidonium majus (5, Lycopodium clavatum (6 and Hippophae rhamnoides (7 leaves and fruits. Two products (A and B were obtained by mixing individual plant powders. Therefore product A was obtained by mixing dandelion, artichoke and milk thistle, 1:1:1 while product B by mixing St John’s wort, Celandine and Wolf’s claw, 1:1:1. The methanolic extracts of individual plants as well as three different extracts of products A and B (using acidulated water, neutral water and acidulated methanol were analyzed using HPLC-UV for their phenolics’ fingerprint and composition. The qualitative (untargeted analysis and quantitative (targeted analysis results were further compared using Principal Component Analysis (PCA in order to identify their specific biomarkers. Thus, quantitative evaluation of individual phenolics in case of individual plants and products A and B extracts, showed specific and significant differences of composition. Both products A and B contained elagic acid as major compound. For product A, good biomarkers were trans-cinnamic, chlorogenic, caffeic and p-coumaric acids, as well silymarin and silibine originating from milk thistle. For product B, good biomarkers were quercetin and kaempherol, gallic and protocatecuic acids, this product being rich in flavonoids. In conclusion, HPLC-UV coupled with PCA analysis proved to be a rapid and useful way to identify the main biomarkers of plants’ authentication, as well of final products’ quality and safety.
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PLA and two components silicon rubber blends aiming for frozen foods packaging applications
Directory of Open Access Journals (Sweden)
Utai Meekum
2018-03-01
Full Text Available Designing of PLA and two components silicone rubber blends was studies. Frozen food packaging application is the main ultimate aim. The statistical method using 23 DOE was conducted. The standard testing methods, in particular impact testing at sub-zero temperature, were performed. The preliminary blend formula comprised 1.0 phr of silane and polyester polyols, respectively, was initially resolved. Then, the optimize the silicone portion in the blends was determined. Blending formula using 8.0 phr of silicone with respect to PLA matrix gave rise to the overall satisfactory properties. 3. TETA was used as the silicone curing agent and reactively blended onto the ingredients. TETA at 0.4 phr, with respect to the silicone, enhanced the mechanical properties, especially flexibility and toughness, of the PLA/silicone blend. Exceeding the optimal TETA loading would cause the chain scission and also the dilution effects. Hence, marginal inferior properties of the blends were be experienced. The preliminary biodegradability investigation found that the PLA/silicone blend initially triggered at the second week. Its degradation rate was likely to be faster than neat PLA. Keywords: PLA/silicone blends, Mechanical properties, Sub-zero impact strength
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Directory of Open Access Journals (Sweden)
Sahar Babaei Hessar
2017-06-01
Full Text Available Introduction: Groundwater is the most important resource of providing sanitary water for potable and household consumption. So continuous monitoring of groundwater level will play an important role in water resource management. But because of the large amount of information, evaluation of water table is a costly and time consuming process. Therefore, in many studies, the data and information aren’t suitable and useful and so, must be neglected. The PCA technique is an optimized mathematical method that reserve data with the highest share in affirming variance with recognizing less important data and limits the original variables into to a few components. In this technique, variation factors called principle components are identified with considering data structures. Thus, variables those have the highest correlation coefficient with principal components are extracted as a result of identifying the components that create the greatest variance. Materials and Methods: The study region has an area of approximately 962 Km2 and area located between 37º 21´ N to 37º 49´ N and 44º 57´ E to 45º 16´ E in West Azerbaijan province of Iran. This area placed along the mountainous north-west of the country, which ends with the plane Urmia Lake and has vast groundwater resources. However, recently the water table has been reduced considerably because of the exceeded exploitation as a result of urbanization and increased agricultural and horticultural land uses. In the present study, the annual water table datasets in 51wells monitored by Ministry of Energy during statistical periods of 2002-2011 were used to data analysis. In order to identify the effective wells in determination of groundwater level, the PCA technique was used. In this research to compute the relative importance of each well, 10 wells were identified with the nearest neighbor for each one. The number of wells (p as a general rule must be less or equal to the maximum number of
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Gittelsohn, Joel; Song, Hee-Jung; Suratkar, Sonali; Kumar, Mohan B; Henry, Elizabeth G; Sharma, Sangita; Mattingly, Megan; Anliker, Jean A
2010-06-01
Obesity and other diet-related chronic diseases are more prevalent in low-income urban areas, which commonly have limited access to healthy foods. The authors implemented an intervention trial in nine food stores, including two supermarkets and seven corner stores, in a low-income, predominantly African American area of Baltimore City, with a comparison group of eight stores in another low-income area of the city. The intervention (Baltimore Healthy Stores; BHS) included an environmental component to increase stocks of more nutritious foods and provided point-of-purchase promotions including signage for healthy choices and interactive nutrition education sessions. Using pre- and postassessments, the authors evaluated the impact of the program on 84 respondents sampled from the intervention and comparison areas. Exposure to intervention materials was modest in the intervention area, and overall healthy food purchasing scores, food knowledge, and self-efficacy did not show significant improvements associated with intervention status. However, based on adjusted multivariate regression results, the BHS program had a positive impact on healthfulness of food preparation methods and showed a trend toward improved intentions to make healthy food choices. Respondents in the intervention areas were significantly more likely to report purchasing promoted foods because of the presence of a BHS shelf label. This is the first food store intervention trial in low-income urban communities to show positive impacts at the consumer level.
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Swindale, Anne; Bilinsky, Paula
2006-05-01
The United States Public Law 480 Title II food aid program is the largest U.S. government program directed at reducing hunger, malnutrition, and food insecurity in the developing world. USAID and Title II implementing partners face challenges in measuring the success of Title II programs in reducing household food insecurity because of the technical difficulty and cost of collecting and analyzing data on traditional food security indicators, such as per capita income and caloric adequacy. The Household Food Insecurity Access Scale (HFIAS) holds promise as an easier and more user-friendly approach for measuring the access component of household food security. To support the consistent and comparable collection of the HFIAS, efforts are under way to develop a guide with a standardized questionnaire and data collection and analysis instructions. A set of domains have been identified that is deemed to capture the universal experience of the access component of household food insecurity across countries and cultures. Based on these domains, a set of questions has been developed with wording that is deemed to be universally appropriate, with minor adaptation to local contexts. These underlying suppositions, based on research in multiple countries, are being verified by potential users of the guide. The key remaining issue relates to the process for creating a categorical indicator of food insecurity status from the HFIAS.
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Electric noise component with density f-1 identified on ISEE 3
International Nuclear Information System (INIS)
Hoang, S.; Steinberg, J.L.; Couturier, P.; Feldman, W.C.
1982-01-01
An electric noise component with an f - 1 spectrum is observed with the SBH radioastronomy receivers on ISEE 3 at frequencies lower than the plasma frequency f/sub p/. On the Z antenna (electrical length for long waves is 7 m) this component is 5--10 times more intense than the predicted thermal noise level. Its spectral density is proportional to f/sub p/ f - 1 (T/sub c/)/sup 1/2/, where T/sub c/ is the core electron temperature and f is the observing frequency. On the S antenna (90 m tip to tip) the new component is much weaker and most probably represents the high-frequency part of a noise spectrum found by Kellogg (1981) with an antenna of the same length. This author interpreted it as mostly due to electron acoustic waves and Doppler shifted ion acoustic waves, but this interpretation has not been confirmed by more accurate calculations (Couturier et al., 1982). Kellogg's spectrum also shows an f - 1 frequency dependence and, if extrapolated assuming the same law as for the Z antenna, approximately fits our S antenna observations. The S antenna f - 1 noise is deeply spin modulated with the minimum electric field in the direction of the solar wind flow as seen in the spacecraft frame of reference. The modulation factor decreases with increasing frequency, becomes negligible when the new component intensity becomes negligible as compared with thermal noise, and increases with the solar wind velocity. The f - 1 component shows some of the properties which are expected from shot noise (direction of minimum intensity) but its spectral index is -1 while shot noise is supposed to show a spectral index -2
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Component Commonality and Its Cost Implications - Increasing the Commonality of the Right Components
DEFF Research Database (Denmark)
Lyly-Yrjänäinen, Jouni; Suomala, Petri; Israelsen, Poul
Component commonality (Labro 2004, Zhou & Gruppström 2004) can be defined as the use of the same version of a component across multiple products. It is usually seen as a means to manage costs without sacrificing product variety. However, when managing costs with component commonality, the managers...... constructions was identified as the most important bottleneck for the delivery process causing many indirect costs, especially with respect to project-management-related activities. Interestingly, by eliminating the need for mechanical engineering, the context starts to approach assembly-to-order context, also...... should be able to identify rather rapidly which group of components would enable the most significant cost reductions. Unfortunately, the existing literature lacks profound discussion of how to identify the right components for increased component commonality. The objective of the paper is to discuss how...
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International Nuclear Information System (INIS)
Mokrov, Y.; Martyushov, V.Z.; Stukalov, Pavel M.; Ivanov, I.A.; Beregich, D.A.; Anspaugh, L.R.; Napier, Bruce A.
2008-01-01
Results of reconstruction of food consumption patterns are presented for the residents of Ozyorsk for the period of 1948-1966. The reconstruction was performed on the basis analysis of the archive data. The given period of time is characterized by maximum releases into the atmosphere from the Mayak PA sources, and, therefore, it is considered to be the most significant period for calculating peroral component contribution to effective exposure doses to the population. The paper describes main foodstuff suppliers (regions) and their economic indices, as well as delivery rates and consumption rates for most important foodstuffs (primarily whole milk).
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Liao, Li-Ling; Lai, I.-Ju; Chang, Li-Chun; Lee, Chia-Kuei
2016-01-01
Unhealthy food advertising is an important contributor to childhood obesity. The purpose of this pilot study was to evaluate the impact of a food advertising literacy program that incorporated components of health-promoting media literacy education on fifth-grade children. Participants were 140 fifth-graders (10 and 11 years old) from one school…
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Energy Technology Data Exchange (ETDEWEB)
Nicholas C Carpita
2009-04-20
Five specific objectives of this project are to develop strategies to identify the genes that encode the catalytic components of "mixed-linkage" (1→3),(1→4)-beta-D-glucans in grasses, to determine the protein components of the synthase complex, and determine the biochemical mechanism of synthesis. We have used proteomic approaches to define intrinsic and extrinsic polypeptides of Golgi membranes that are associated with polysaccharide synthesis and trafficking. We were successful in producing recombinant catalytic domains of cellulose synthase genes and discovered that they dimerize upon concentration, indicating that two CesA proteins form the catalytic unit. We characterized a brittle stalk2 mutant as a defect in a COBRA-like protein that results in compromised lignin-cellulose interactions that decrease tissue flexibility. We used virus-induced gene silencing of barley cell wall polysaccharide synthesis by BSMV in an attempt to silence specific members of the cellulose synthase-like gene family. However, we unexpectedly found that regardless of the specificity of the target gene, whole gene interaction networks were silenced. We discovered the cause to be an antisense transcript of the cellulose synthase gene initiated small interfering RNAs that spread silencing to related genes.
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Surveying the Environmental Footprint of Urban Food Consumption
DEFF Research Database (Denmark)
Goldstein, Benjamin Paul; Birkved, Morten; Fernandez, John
2017-01-01
Assessments of urban metabolism (UM) are well situated to identify the scale, components, and direction of urban and energy flows in cities and have been instrumental in benchmarking and monitoring the key levers of urban environmental pressure, such as transport, space conditioning......, and electricity. Hitherto, urban food consumption has garnered scant attention both in UM accounting (typically lumped with “biomass”) and on the urban policy agenda, despite its relevance to local and global environmental pressures. With future growth expected in urban population and wealth, an accounting...... of the environmental footprint from urban food demand (“foodprint”) is necessary. This article reviews 43 UM assessments including 100 cities, and a total of 132 foodprints in terms of mass, carbon footprint, and ecological footprint and situates it relative to other significant environmental drivers (transport...
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Zufiria, Pedro J; Pastor-Escuredo, David; Úbeda-Medina, Luis; Hernandez-Medina, Miguel A; Barriales-Valbuena, Iker; Morales, Alfredo J; Jacques, Damien C; Nkwambi, Wilfred; Diop, M Bamba; Quinn, John; Hidalgo-Sanchís, Paula; Luengo-Oroz, Miguel
2018-01-01
We propose a framework for the systematic analysis of mobile phone data to identify relevant mobility profiles in a population. The proposed framework allows finding distinct human mobility profiles based on the digital trace of mobile phone users characterized by a Matrix of Individual Trajectories (IT-Matrix). This matrix gathers a consistent and regularized description of individual trajectories that enables multi-scale representations along time and space, which can be used to extract aggregated indicators such as a dynamic multi-scale population count. Unsupervised clustering of individual trajectories generates mobility profiles (clusters of similar individual trajectories) which characterize relevant group behaviors preserving optimal aggregation levels for detailed and privacy-secured mobility characterization. The application of the proposed framework is illustrated by analyzing fully anonymized data on human mobility from mobile phones in Senegal at the arrondissement level over a calendar year. The analysis of monthly mobility patterns at the livelihood zone resolution resulted in the discovery and characterization of seasonal mobility profiles related with economic activities, agricultural calendars and rainfalls. The use of these mobility profiles could support the timely identification of mobility changes in vulnerable populations in response to external shocks (such as natural disasters, civil conflicts or sudden increases of food prices) to monitor food security.
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Directory of Open Access Journals (Sweden)
Pedro J Zufiria
Full Text Available We propose a framework for the systematic analysis of mobile phone data to identify relevant mobility profiles in a population. The proposed framework allows finding distinct human mobility profiles based on the digital trace of mobile phone users characterized by a Matrix of Individual Trajectories (IT-Matrix. This matrix gathers a consistent and regularized description of individual trajectories that enables multi-scale representations along time and space, which can be used to extract aggregated indicators such as a dynamic multi-scale population count. Unsupervised clustering of individual trajectories generates mobility profiles (clusters of similar individual trajectories which characterize relevant group behaviors preserving optimal aggregation levels for detailed and privacy-secured mobility characterization. The application of the proposed framework is illustrated by analyzing fully anonymized data on human mobility from mobile phones in Senegal at the arrondissement level over a calendar year. The analysis of monthly mobility patterns at the livelihood zone resolution resulted in the discovery and characterization of seasonal mobility profiles related with economic activities, agricultural calendars and rainfalls. The use of these mobility profiles could support the timely identification of mobility changes in vulnerable populations in response to external shocks (such as natural disasters, civil conflicts or sudden increases of food prices to monitor food security.
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Directory of Open Access Journals (Sweden)
Mieczan T.
2013-01-01
Full Text Available Most ecological research on the food web has been focused more on the pelagic zone than on the transitional zone - ecotones between lentic and lotic habitats. The specific goals of this study were to determine whether the contact zone of waters differs in hydrochemical and biological terms from the waters of the canal and the open water zone, and to evaluate the influence of particular macro-habitats on the interactions between components of the planktonic food web. The distribution of samples in ordination space led us to conclude that the studied habitats are distributed along the rising gradient of total organic carbon and nutrients. Assemblages of all investigated groups showed a strong compositional gradient correlated with conductivity and total phosphorus, while a second strong gradient in species composition was explained by nitrate nitrogen and/or phosphate concentrations. The analysis of trophic relationships in the system bacteriaciliates- crustaceans reveals a clear differentiation and strength of mutual relations between the analyzed zones. The highest number of significant correlations was determined in the contact zone. It can also be a place of very efficient matter and energy flow in freshwater ecosystems.
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Monjas, Leticia; Swier, Lotteke J Y M; Setyawati, Inda; Slotboom, Dirk Jan; Hirsch, Anna Katharina Herta
2017-01-01
We applied dynamic combinatorial chemistry (DCC) to identify ligands of ThiT, the S-component of the energy-coupling factor (ECF) transporter for thiamine in Lactococcus lactis. We used a pre-equilibrated dynamic combinatorial library (DCL) and saturation-transfer difference (STD) NMR spectroscopy
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Risk of food losses and potential of food recovery for social purposes.
Bilska, Beata; Wrzosek, Małgorzata; Kołożyn-Krajewska, Danuta; Krajewski, Karol
2016-06-01
All entities of the food supply chain should be responsible for counteracting food waste, therefore a need arises for joint initiatives in this area. To reduce food waste, businesses should be supported with a number of procedures for the efficient use of food for social purposes that shall be consistent with the law in force. Although they can bring about some losses, the following factors neither pose a threat to human health nor affect the donation of food for social purposes: wrong labelling of packages, food product wrong weight, close-to-end expiration date as well as mechanical damage to bulk packages. The purpose of this study is to identify such points at each of the four stages of the food supply chain (primary production, processing, distribution, sale) where food losses can be prevented by donating food to those who need it. A total of 15 Recovery Points were identified at the above mentioned four stages of the food supply chain. Food recovered there is safe to human health, so it can be donated for social purposes. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Directory of Open Access Journals (Sweden)
Ian Yeoman
2016-03-01
Full Text Available Purpose – The authors identify five driving forces of changes that are shaping the discourses about food tourism. The paper aims to discuss this issue. Design/methodology/approach – The approach used by this paper is a general review. Findings – The five driving forces identified are: food tourism as political capital; food tourism as a visionary state; what it means to be a foodie; the drive for affluence and exclusivity; fluid experiences in a post-modernist world. Originality/value – The five drivers of change are identified as the core of any food tourism strategy for policy makers.
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Modern analytical methods for the detection of food fraud and adulteration by food category.
Hong, Eunyoung; Lee, Sang Yoo; Jeong, Jae Yun; Park, Jung Min; Kim, Byung Hee; Kwon, Kisung; Chun, Hyang Sook
2017-09-01
This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.
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DEFF Research Database (Denmark)
Eriksen, Safania Normann
2013-01-01
Despite evolving local food research, there is no consistent definition of “local food.” Various understandings are utilized, which have resulted in a diverse landscape of meaning. The main purpose of this paper is to examine how researchers within the local food systems literature define local...... food, and how these definitions can be used as a starting point to identify a new taxonomy of local food based on three domains of proximity....
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Zhang, Qing-Hong; Huang, Lin; Zhang, Yong; Ke, Cai-Huan; Huang, He-Qing
2013-12-06
Hg discharged into the environmental waters can generally be bioaccumulated, transformed and transmited by living organisms, thus resulting in the formation of Hg-toxicity food chains. The pathway and toxicology of food chain contaminated with environmental Hg are rarely revealed by proteomics. Here, we showed that differential proteomics had the potential to understand reproduction toxicity mechanism in marine molluscs through the Hg-contaminated food chain. Hg bioaccumulation was found in every link of the HgCl2-Chlorella vulgaris-oyster-mice food chain. Morphological observations identified the lesions in both the oyster gonad and the mice ovary. Differential proteomics was used to study the mechanisms of Hg toxicity in the oyster gonad and to find some biomarkers of Hg contamination in food chain. Using 2-DE and MALDI-TOF/TOF MS, we identified 13 differential protein spots, of which six were up-regulated, six were down-regulated, while one was undecided. A portion of these differential proteins was further confirmed using real-time PCR and western blotting methods. Their major functions involved binding, protein translocation, catalysis, regulation of energy metabolism, reproductive functioning and structural molecular activity. Among these proteins, 14-3-3 protein, GTP binding protein, arginine kinase (AK) and 71kDa heat shock connate protein (HSCP 71) are considered to be suitable biomarkers of environmental Hg contamination. Furthermore, we established the gene correspondence, responding to Hg reproductive toxicity, between mouse and oyster, and then used real-time PCR to analyze mRNA differential expression of the corresponding genes in mice. The results indicated that the mechanism of Hg reproductive toxicity in mouse was similar to that in oyster. We suggest that the proteomics would be further developed in application research of food safety including toxicological mechanism. It is well known that mercury (Hg) is one of the best toxic metal elements in
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Review of the ecological parameters of radionuclide turnover in vertebrate food chains
International Nuclear Information System (INIS)
Kitchings, T.; DiGregorio, D.; Van Voris, P.
1976-01-01
Ecological studies of radionuclides in the environment have a long tradition in developing the capability to identify and predict movement and concentration of nuclides in agricultural food chains leading to man. Food chain pathways and transfer coefficients for the nonagricultural portions of natural and managed ecosystems characteristic of affected habitats adjacent to nuclear facilities have not been adequately characterized to establish reliable models for radionuclide releases. This information is necessary in order to assess the impact that such installations will have on the biota of natural ecosystems. Since food chains are the major processes transferring elements from one trophic level to another in terrestrial ecosystems, information is needed on the (a) food-chain transfer pathways, (b) bioconcentration by each trophic component and (c) turnover rates by receptor organisms. These data are prerequisite inputs for food-chain transport models and can be correlated with species characteristics (e.g., body weight and feeding habits), to provide indices for predictive calculations. Application of these models for radionuclide transfer can aid in the assessment of radioactive releases from nuclear reactor facilities to terrestrial nonagricultural food chains
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Molag, M.L.; Vries, J.H.M. de; Duif, N.; Ocké, M.C.; Dagnelie, P.C.; Goldbohm, R.A.; Veer, P. van 't
2010-01-01
The authors automated the selection of foods in a computer system that compiles and processes tailored FFQ. For the selection of food items, several methods are available. The aim of the present study was to compare food lists made by MOM2, which identifies food items with highest between-person
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Fu, Ling-Lin; Li, Jian-Rong
2014-01-01
The ability to trace fecal indicators and food-borne pathogens to the point of origin has major ramifications for food industry, food regulatory agencies, and public health. Such information would enable food producers and processors to better understand sources of contamination and thereby take corrective actions to prevent transmission. Microbial source tracking (MST), which currently is largely focused on determining sources of fecal contamination in waterways, is also providing the scientific community tools for tracking both fecal bacteria and food-borne pathogens contamination in the food chain. Approaches to MST are commonly classified as library-dependent methods (LDMs) or library-independent methods (LIMs). These tools will have widespread applications, including the use for regulatory compliance, pollution remediation, and risk assessment. These tools will reduce the incidence of illness associated with food and water. Our aim in this review is to highlight the use of molecular MST methods in application to understanding the source and transmission of food-borne pathogens. Moreover, the future directions of MST research are also discussed.
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DEFF Research Database (Denmark)
Sundbo, Donna Isabella Caroline
2013-01-01
are identified and then categorised according to whether they pertain to the food product itself or the production methods and facilities and whether they describe physical or social properties of local food. From this a model with four categories is developed. It is found that properties of the product are more......Recently there has been more focus on food in general and local food in particular. But what is local food? And what are the perceptions of this concept according to theory and to providers and consumers of local food? This article first summarises and compares three different theoretical...... perspectives on local food, namely experience economy, local food systems and what is termed pro-industrialism. These have differing and sometimes opposite conceptualisations and aims for the concept of local food. Using the perspective of experience economy as theoretical background, the concept of local food...
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The Determinants of Food Choice
DEFF Research Database (Denmark)
Leng, Gareth; Adan, Roger A. H.; Belot, Michele
2017-01-01
, we need to be able to make valid predictions about the consequences of proposed interventions, and for this, we need a better understanding of the determinants of food choice. These determinants include dietary components (e.g. highly palatable foods and alcohol), but also diverse cultural and social...
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Ineffectiveness of a fluorometric method for identifying irradiated food base on thymine glycol
International Nuclear Information System (INIS)
Ewing, D.D.; Stepanik, T.M.
1992-01-01
At dosages used for food irradiation, some of the thymine present in the DNA of irradiated food may be converted to thymine glycol. A fluorometric assay for thymine glycol was investigated as a possible method of detecting irradiated foods based on this effect. Experiments were performed on homogenates of irradiated chicken breast meat and on DNA isolated from irradiated chicken breast meat. In both cases the assay was subject to interference from one of the reagents, o-aminobenzaldehyde, and lacked the necessary sensitivity to detect the thymine glycol produced by radiolysis of the DNA at relevant dosages
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Food metabolomics: from farm to human.
Kim, Sooah; Kim, Jungyeon; Yun, Eun Ju; Kim, Kyoung Heon
2016-02-01
Metabolomics, one of the latest components in the suite of systems biology, has been used to understand the metabolism and physiology of living systems, including microorganisms, plants, animals and humans. Food metabolomics can be defined as the application of metabolomics in food systems, including food resources, food processing and diet for humans. The study of food metabolomics has increased gradually in the recent years, because food systems are directly related to nutrition and human health. This review describes the recent trends and applications of metabolomics to food systems, from farm to human, including food resource production, industrial food processing and food intake by humans. Copyright © 2015 Elsevier Ltd. All rights reserved.
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21 CFR 888.3030 - Single/multiple component metallic bone fixation appliances and accessories.
2010-04-01
... appliances and accessories. 888.3030 Section 888.3030 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT....3030 Single/multiple component metallic bone fixation appliances and accessories. (a) Identification. Single/multiple component metallic bone fixation appliances and accessories are devices intended to be...
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Food insecurity among Dutch food bank recipients: a cross-sectional study.
Neter, J.E.; Dijkstra, S.C.; Visser, M.; Brouwer, I.A.
2014-01-01
Objective: To determine the prevalence of (very) low food security among Dutch food bank recipients, and to identify potential demographic, lifestyle and nutrition-related factors associated with (very) low food security. Setting: 11 of 135 Dutch food banks were selected throughout the Netherlands. Participants: 251 Dutch food bank recipients participated in the study (93 men and 158 women). Inclusion criteria for participation were: (1) at least 18 years of age, (2) sufficiently fluent in Du...
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Schilter, B; Andersson, C; Anton, R; Constable, A; Kleiner, J; O'Brien, J; Renwick, A G; Korver, O; Smit, F; Walker, R
2003-12-01
There is a growing interest by both consumers and industry for the development of food products with 'functional' properties, or health benefits. These products may take the form of dietary supplements or of foods. The health benefits are given by particular ingredients, and in many cases these are derived from botanicals. The variety of plants providing these functions is large, ranging from staple food sources such as cereals, fruits and vegetables, to herbals as used in traditional medicine. The food or ingredient conferring health properties may consist of the plants themselves, extracts thereof, or more purified components. The scientific literature is abundant with articles not only on the beneficial properties, but also on possible adverse health effects of plants and their components. The present report discusses the data required to determine the safe use of these types of ingredients, and provides advice on the development of risk assessment strategies consistent with due diligence under existing food regulations. Product specifications, composition and characterisation of standardised and authentic materials, documented history of use and comparison to existing products (taking into account the effect of industrial processing), description of the intended use and consequent exposure are highlighted as key background information on which to base a risk evaluation. The extent of experimental investigation required, such as in vitro, animal, and/or human studies, depends on the adequacy of this information. A decision tree is presented as an aid to determine the extent of data requirements based on product comparison. The ultimate safety in use depends on the establishment of an adequate safety margin between expected exposure and identified potential hazards. Health hazards may arise from inherent toxicities or contaminants of the plant materials, including the mechanism of the intended beneficial effect. A lower safety margin may therefore be expected
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Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry.
Gupta, Ruchi S; Taylor, Steve L; Baumert, Joseph L; Kao, Lauren M; Schuster, Erik; Smith, Bridget M
2017-10-01
Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen-related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.
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Kalivas, John H; Georgiou, Constantinos A; Moira, Marianna; Tsafaras, Ilias; Petrakis, Eleftherios A; Mousdis, George A
2014-04-01
Quantitative analysis of food adulterants is an important health and economic issue that needs to be fast and simple. Spectroscopy has significantly reduced analysis time. However, still needed are preparations of analyte calibration samples matrix matched to prediction samples which can be laborious and costly. Reported in this paper is the application of a newly developed pure component Tikhonov regularization (PCTR) process that does not require laboratory prepared or reference analysis methods, and hence, is a greener calibration method. The PCTR method requires an analyte pure component spectrum and non-analyte spectra. As a food analysis example, synchronous fluorescence spectra of extra virgin olive oil samples adulterated with sunflower oil is used. Results are shown to be better than those obtained using ridge regression with reference calibration samples. The flexibility of PCTR allows including reference samples and is generic for use with other instrumental methods and food products. Copyright © 2013 Elsevier Ltd. All rights reserved.
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The impact of food regulation on the food supply chain.
Aruoma, Okezie I
2006-04-03
Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, "a hazard" is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer.
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The impact of food regulation on the food supply chain
International Nuclear Information System (INIS)
Aruoma, Okezie I.
2006-01-01
Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, 'a hazard' is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer
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Identifying apple surface defects using principal components analysis and artifical neural networks
Artificial neural networks and principal components were used to detect surface defects on apples in near-infrared images. Neural networks were trained and tested on sets of principal components derived from columns of pixels from images of apples acquired at two wavelengths (740 nm and 950 nm). I...
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Aznar, Margarita; Alfaro, Pilar; Nerín, Cristina; Jones, Emrys; Riches, Eleanor
2016-07-01
In most cases, food packaging materials contain inks whose components can migrate to food by diffusion through the material as well as by set-off phenomena. In this work, different mass spectrometry approaches had been used in order to identify and confirm the presence of ink components in ethanol (95%) and Tenax(®) as food simulants. Three different sets of materials, manufactured with different printing technologies and with different structures, were analyzed. Sample analysis by ultra performance liquid chromatography mass spectrometry (UPLC-MS), using a quadrupole-time of flight (Q-TOF) as a mass analyser proved to be an excellent tool for identification purposes while ion mobility mass spectrometry (IM-MS) shown to be very useful for the confirmation of the candidates proposed. The results showed the presence of different non-volatile ink components in migration such as colorants (Solvent Red 49), plasticizers (dimethyl sebacate, tributyl o-acetyl citrate) or surfactants (SchercodineM, triethylene glycol caprilate). An oxidation product of an ink additive (triphenyl phosphine oxide) was also detected. In addition, a surface analysis technique, desorption electrospray mass spectrometry (DESI-MS), was used for analyzing the distribution of some ink components (tributyl o-acetyl citrate Schercodine L, phthalates) in the material. The detection of some of these compounds in the back-printed side confirmed the transference of this compound from the non-food to the food contact side. The results also showed that concentration of ink migrants decreased when an aluminum or polypropylene layer covered the ink. When aluminum was used, concentration of most of ink migrants decreased, and for 5 out of the 9 even disappeared. Copyright © 2016 Elsevier B.V. All rights reserved.
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Energy Technology Data Exchange (ETDEWEB)
Schreiber, G.A.; Helle, N.; Schulzki, G.; Linke, B.; Spiegelberg, A.; Mager, M.; Boegl, K.W. [BgVV - Federal Inst. for Health Protection of Consumers and Veterinary Medicine, Berlin (Germany)
1996-12-31
The gas chromatographic (GC) analysis of radiation-induced volatile hydrocarbons (HC) and 2-alkylcyclobutanones, the ESR spectroscopic detection of radiation-specific radicals and the thermoluminescence (TL) analysis of silicate mineral are the most important methods for identification of irradiated foods. After successful performance in interlaboratory studies on meat products, fish, spices, herbs and shells of nuts, all or some of these methods have been approved by national authorities in Germany and the United Kingdom. Recently, draft European Standards have been elaborated for approval by member states of the European Committee for Standardization (CEN). Several research laboratories have shown that these methods can be applied to various foods not yet tested in collaborative studies. However, for an effective application in food control it is necessary to prove their suitability in interlaboratory studies. Therefore, in 1993/94, various interlaboratory tests were organised by the BgVV. In an ESR spectroscopic test, shrimps and paprika powder were examined. Shrimps were also the subject of examination in a TL test. Finally, GC detection of radiation-induced hydrocarbons in the fat fraction of foods was used in another test to identify irradiated Camembert, avocado, papaya and mango. In the following paper, results of the interlaboratory tests are summarised. Detailed reports are published by this institute. (author).
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International Nuclear Information System (INIS)
Schreiber, G.A.; Helle, N.; Schulzki, G.; Linke, B.; Spiegelberg, A.; Mager, M.; Boegl, K.W.
1996-01-01
The gas chromatographic (GC) analysis of radiation-induced volatile hydrocarbons (HC) and 2-alkylcyclobutanones, the ESR spectroscopic detection of radiation-specific radicals and the thermoluminescence (TL) analysis of silicate mineral are the most important methods for identification of irradiated foods. After successful performance in interlaboratory studies on meat products, fish, spices, herbs and shells of nuts, all or some of these methods have been approved by national authorities in Germany and the United Kingdom. Recently, draft European Standards have been elaborated for approval by member states of the European Committee for Standardization (CEN). Several research laboratories have shown that these methods can be applied to various foods not yet tested in collaborative studies. However, for an effective application in food control it is necessary to prove their suitability in interlaboratory studies. Therefore, in 1993/94, various interlaboratory tests were organised by the BgVV. In an ESR spectroscopic test, shrimps and paprika powder were examined. Shrimps were also the subject of examination in a TL test. Finally, GC detection of radiation-induced hydrocarbons in the fat fraction of foods was used in another test to identify irradiated Camembert, avocado, papaya and mango. In the following paper, results of the interlaboratory tests are summarised. Detailed reports are published by this institute. (author)
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The convenience food market in Great Britain: convenience food lifestyle (CFL) segments.
Buckley, Marie; Cowan, Cathal; McCarthy, Mary
2007-11-01
Convenience foods enable the consumer to save time and effort in food activities, related to shopping, meal preparation and cooking, consumption and post-meal activities. The objective of this paper is to report on the attitudes and reported behaviour of food consumers in Great Britain based on a review of their convenience food lifestyle (CFLs). The paper also reports the development and application of a segmentation technique that can supply information on consumer attitudes towards convenience foods. The convenience food market in Great Britain is examined and the key drivers of growth in this market are highlighted. A survey was applied to a nationally representative sample of 1000 consumers (defined as the persons primarily responsible for food shopping and cooking in the household) in Great Britain in 2002. Segmentation analysis, based on the identification of 20 convenience lifestyle factors, identified four CFL segments of consumers: the 'food connoisseurs' (26%), the 'home meal preparers' (25%), the 'kitchen evaders' (16%) and the 'convenience-seeking grazers' (33%). In particular, the 'kitchen evaders' and the 'convenience-seeking grazers' are identified as convenience-seeking segments. Implications for food producers, in particular, convenience food manufacturers are discussed. The study provides an understanding of the lifestyles of food consumers in Great Britain, and provides food manufacturers with an insight into what motivates individuals to purchase convenience foods.
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APS beamline standard components handbook
International Nuclear Information System (INIS)
Kuzay, T.M.
1992-01-01
It is clear that most Advanced Photon Source (APS) Collaborative Access Team (CAT) members would like to concentrate on designing specialized equipment related to their scientific programs rather than on routine or standard beamline components. Thus, an effort is in progress at the APS to identify standard and modular components of APS beamlines. Identifying standard components is a nontrivial task because these components should support diverse beamline objectives. To assist with this effort, the APS has obtained advice and help from a Beamline Standardization and Modularization Committee consisting of experts in beamline design, construction, and operation. The staff of the Experimental Facilities Division identified various components thought to be standard items for beamlines, regardless of the specific scientific objective of a particular beamline. A generic beamline layout formed the basis for this identification. This layout is based on a double-crystal monochromator as the first optical element, with the possibility of other elements to follow. Pre-engineering designs were then made of the identified standard components. The Beamline Standardization and Modularization Committee has reviewed these designs and provided very useful input regarding the specifications of these components. We realize that there will be other configurations that may require special or modified components. This Handbook in its current version (1.1) contains descriptions, specifications, and pre-engineering design drawings of these standard components. In the future, the APS plans to add engineering drawings of identified standard beamline components. Use of standard components should result in major cost reductions for CATs in the areas of beamline design and construction
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Can(not) take my eyes off it: attention bias for food in overweight participants.
Werthmann, Jessica; Roefs, Anne; Nederkoorn, Chantal; Mogg, Karin; Bradley, Brendan P; Jansen, Anita
2011-09-01
The aim of the current study was to investigate attention biases for food cues, craving, and overeating in overweight and healthy-weight participants. Specifically, it was tested whether attention allocation processes toward high-fat foods differ between overweight and normal weight individuals and whether selective attention biases for food cues are related to craving and food intake. Eye movements were recorded as a direct index of attention allocation in a sample of 22 overweight/obese and 29 healthy-weight female students during a visual probe task with food pictures. In addition, self-reported craving and actual food intake during a bogus "taste-test" were assessed. Overweight participants showed an approach-avoidance pattern of attention allocation toward high-fat food. Overweight participants directed their first gaze more often toward food pictures than healthy-weight individuals, but subsequently showed reduced maintenance of attention on these pictures. For overweight participants, craving was related to initial orientation toward food. Moreover, overweight participants consumed significantly more snack food than healthy-weight participants. Results emphasize the importance of identifying different attention bias components in overweight individuals with regard to craving and subsequent overeating.
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Directory of Open Access Journals (Sweden)
T. Ramayah
2004-09-01
Full Text Available The purpose of the study is to determine the relationships between belief, attitude, subjective norm, intention, and behavior towards the choice of infant food based on the Theory of Reasoned Action (TRA. An analysis on a sample of 108 mothers indicates that the TRA could be used in predicting choice decision of infant food formulas by explaining 57 percent of the variance in the behavioral intention. The subjective norm component had a higher predictive power than the attitudinal component. Of this normative component, parents or relatives and doctors were found to be more influential. Intention to choose an infant formula was also influenced by family income. The belief outcomes in evaluating a premium infant formula and economic infant formula were found to be different. For premium infant formula, brand trusted, closest to breast milk and nutrients content were identified as the dominant attributes. In contrast, availability, affordable, and nutrients content were identified as the prime beliefs in evaluating economic infant formula. Implications of the findings are discussed.
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Carrizo, Daniel; Gullo, Giuseppe; Bosetti, Osvaldo; Nerín, Cristina
2014-01-01
A formula including green tea extract (GTE) was developed as an active food packaging material. This formula was moulded to obtain an independent component/device with antioxidant properties that could be easily coupled to industrial degassing valves for food packaging in special cases. GTE components (i.e., gallic acid, catechins and caffeine) were identified and quantified by HPLC-UV and UPLC-MS and migration/diffusion studies were carried out. Antioxidant properties of the formula alone and formula-valve were measured with static and dynamic methods. The results showed that the antioxidant capacity (scavenging of free radicals) of the new GTE formula was 40% higher than the non-active system (blank). This antioxidant activity increased in parallel with the GTE concentration. The functional properties of the industrial target valve (e.g., flexibility) were studied for different mixtures of GTE, and good results were found with 17% (w/w) of GTE. This new active formula can be an important addition for active packaging applications in the food packaging industry, with oxidative species-scavenging capacity, thus improving the safety and quality for the consumer and extending the shelf-life of the packaged food.
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Three-Step Test System for the Identification of Novel GABAA Receptor Modulating Food Plants.
Sahin, Sümeyye; Eulenburg, Volker; Kreis, Wolfgang; Villmann, Carmen; Pischetsrieder, Monika
2016-12-01
Potentiation of γ-amino butyric acid (GABA)-induced GABA A receptor (GABA A R) activation is a common pathway to achieve sedative, sleep-enhancing, anxiolytic, and antidepressant effects. Presently, a three-component test system was established for the identification of novel GABA A R modulating food plants. In the first step, potentiation of GABA-induced response of the GABA A R was analysed by two-electrode voltage clamp (TEVC) for activity on human α1β2-GABA A R expressed in Xenopus laevis oocytes. Positively tested food plants were then subjected to quantification of GABA content by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) to exclude test foods, which evoke a TEVC-response by endogenous GABA. In the third step, specificity of GABA A -modulating activity was assessed by TEVC analysis of Xenopus laevis oocytes expressing the homologous glycine receptor (GlyR). The three-component test was then applied to screen 10 aqueous extracts of food plants for their GABA A R activity. Thus, hop cones (Humulus lupulus) and Sideritis sipylea were identified as the most potent specific GABA A R modulators eliciting significant potentiation of the current by 182 ± 27 and 172 ± 19 %, respectively, at the lowest concentration of 0.5 μg/mL. The extracts can now be further evaluated by in vivo studies and by structural evaluation of the active components.
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Food systems in correctional settings
DEFF Research Database (Denmark)
Smoyer, Amy; Kjær Minke, Linda
management of food systems may improve outcomes for incarcerated people and help correctional administrators to maximize their health and safety. This report summarizes existing research on food systems in correctional settings and provides examples of food programmes in prison and remand facilities......Food is a central component of life in correctional institutions and plays a critical role in the physical and mental health of incarcerated people and the construction of prisoners' identities and relationships. An understanding of the role of food in correctional settings and the effective......, including a case study of food-related innovation in the Danish correctional system. It offers specific conclusions for policy-makers, administrators of correctional institutions and prison-food-service professionals, and makes proposals for future research....
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Identifying effective components of child maltreatment interventions: A meta-analysis
van der Put, C.E.; Assink, M.; Gubbels, J.; Boekhout van Solinge, N.F.
There is a lack of knowledge about specific components that make interventions effective in preventing or reducing child maltreatment. The aim of the present meta-analysis was to increase this knowledge by summarizing findings on effects of interventions for child maltreatment and by examining
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Recent developments in identifying and quantifying emotions during food consumption.
Kenney, Erica; Adhikari, Koushik
2016-08-01
Emotions and the consumption of food and beverages are inextricably intertwined. As the fields of sensory and consumer science seek to better conceptualize the consumer experience, interest in emotion measurement is growing. Emotions can provide key information to differentiate between products and predict consumer choice as well as give more detail about product perception. There are several emotion measurement instruments, including physiological methods and facial recognition, self-reported verbal emotion measurement and self-reported visual emotion measurement. This review discusses the purpose of measuring emotions, what is the definition of an emotion, what different instruments are available, and touches upon some promising research to deepen the connection between food and emotions. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.
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Bibliography on irradiation of foods. No. 29
International Nuclear Information System (INIS)
Delincee, H.; Ehlermann, D.; Gruenewald, T.; Muenzner, R.
1985-09-01
The latest edition of the bibliography series present here contains 330 quotations mainly from the past 2 years. Contents are structured as follows: basics of food irradiation, applications at low dose levels, applications at higher dose levels, effects on foods and components of foods, microbiology. Various indexes supplied. (RK) [de
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State of the safety assessment and current use of nanomaterials in food and food production
Bouwmeester, H.; Brandhoff, P.N.; Marvin, H.J.P.; Weigel, S.; Peters, R.J.B.
2014-01-01
Nanomaterials are developed for and applied in food, food additives, supplements and food contact materials. In an inventory of internet databases 140 products in the food and food-related sectors were identified that claim to contain nanomaterials. A great diversity of nanomaterials is applied,
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Choice with frequently changing food rates and food ratios.
Baum, William M; Davison, Michael
2014-03-01
In studies of operant choice, when one schedule of a concurrent pair is varied while the other is held constant, the constancy of the constant schedule may exert discriminative control over performance. In our earlier experiments, schedules varied reciprocally across components within sessions, so that while food ratio varied food rate remained constant. In the present experiment, we held one variable-interval (VI) schedule constant while varying the concurrent VI schedule within sessions. We studied five conditions, each with a different constant left VI schedule. On the right key, seven different VI schedules were presented in seven different unsignaled components. We analyzed performances at several different time scales. At the longest time scale, across conditions, behavior ratios varied with food ratios as would be expected from the generalized matching law. At shorter time scales, effects due to holding the left VI constant became more and more apparent, the shorter the time scale. In choice relations across components, preference for the left key leveled off as the right key became leaner. Interfood choice approximated strict matching for the varied right key, whereas interfood choice hardly varied at all for the constant left key. At the shortest time scale, visit patterns differed for the left and right keys. Much evidence indicated the development of a fix-and-sample pattern. In sum, the procedural difference made a large difference to performance, except for choice at the longest time scale and the fix-and-sample pattern at the shortest time scale. © Society for the Experimental Analysis of Behavior.
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Antioxidants in foods: state of the science important to the food industry.
Finley, John W; Kong, Ah-Ng; Hintze, Korry J; Jeffery, Elizabeth H; Ji, Li Li; Lei, Xin Gen
2011-07-13
Antioxidant foods and ingredients are an important component of the food industry. In the past, antioxidants were used primarily to control oxidation and retard spoilage, but today many are used because of putative health benefits. However, the traditional message that oxidative stress, which involves the production of reactive oxygen species (ROS), is the basis for chronic diseases and aging is being reexamined. Accumulating evidence suggests that ROS exert essential metabolic functions and that removal of too many ROS can upset cell signaling pathways and actually increase the risk of chronic disease. It is imperative that the food industry be aware of progress in this field to present the science relative to foods in a forthright and clear manner. This may mean reexamining the health implications of adding large amounts of antioxidants to foods.
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Machine vision system: a tool for quality inspection of food and agricultural products.
Patel, Krishna Kumar; Kar, A; Jha, S N; Khan, M A
2012-04-01
Quality inspection of food and agricultural produce are difficult and labor intensive. Simultaneously, with increased expectations for food products of high quality and safety standards, the need for accurate, fast and objective quality determination of these characteristics in food products continues to grow. However, these operations generally in India are manual which is costly as well as unreliable because human decision in identifying quality factors such as appearance, flavor, nutrient, texture, etc., is inconsistent, subjective and slow. Machine vision provides one alternative for an automated, non-destructive and cost-effective technique to accomplish these requirements. This inspection approach based on image analysis and processing has found a variety of different applications in the food industry. Considerable research has highlighted its potential for the inspection and grading of fruits and vegetables, grain quality and characteristic examination and quality evaluation of other food products like bakery products, pizza, cheese, and noodles etc. The objective of this paper is to provide in depth introduction of machine vision system, its components and recent work reported on food and agricultural produce.
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Dietary patterns and household food insecurity in rural populations of Kilosa district, Tanzania.
Directory of Open Access Journals (Sweden)
Julius Edward Ntwenya
Full Text Available Few studies have investigated the relationship between dietary pattern and household food insecurity. The objective of the present analysis was to describe the food consumption patterns and to relate these with the prevalence of food insecurity in the context of a rural community.Three hundred and seven (307 randomly selected households in Kilosa district participated in the study. Data were collected during the rainy season (February-May and post harvest season (September-October in the year 2011. Food consumption pattern was determined using a 24-h dietary recall method. Food insecurity data were based on the 30 day recall experience to food insecurity in the household. Factor analysis method using Principal Components extraction function was used to derive the dietary patterns and correlation analysis was used to establish the existing relationship between household food insecurity and dietary patterns factor score.Four food consumption patterns namely (I Meat and milk; (II Pulses, legumes, nuts and cooking oils; (III fish (and other sea foods, roots and tubers; (IV Cereals, vegetables and fruits consumption patterns were identified during harvest season. Dietary patterns identified during the rainy season were as follows: (I Fruits, cooking oils, fats, roots and tubers (II Eggs, meat, milk and milk products (III Fish, other sea foods, vegetables, roots and tubers and (IV Pulses, legumes, nuts, cereals and vegetables. Household food insecurity was 80% and 69% during rainy and harvest-seasons, respectively (P = 0.01. Household food insecurity access scale score was negatively correlated with the factor scores on household dietary diversity.Food consumption patterns and food insecurity varied by seasons with worst scenarios most prevalent during the rainy season. The risk for inadequate dietary diversity was higher among food insecure households compared to food secure households. Effort geared at alleviating household food insecurity could
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Eicher-Miller, Heather A; Fulgoni, Victor L; Keast, Debra R
2012-11-01
Processed foods are an integral part of American diets, but a comparison of the nutrient contribution of foods by level of processing with the recommendations of the Dietary Guidelines for Americans regarding nutrients to encourage or to reduce has not been documented. The mean reported daily dietary intakes of these nutrients and other components were examined among 25,351 participants ≥2 y of age in the 2003-2008 NHANES to determine the contribution of processed food to total intakes. Also examined was the percent contribution of each nutrient to the total reported daily nutrient intake for each of the 5 categories of food that were defined by the level of processing. All processing levels contributed to nutrient intakes, and none of the levels contributed solely to nutrients to be encouraged or solely to food components to be reduced. The processing level was a minor determinant of individual foods' nutrient contribution to the diet and, therefore, should not be a primary factor when selecting a balanced diet.
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Raber, Margaret; Patterson, Monika; Jia, Wenyan; Sun, Mingui; Baranowski, Tom
2018-02-24
Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food preparation practices. This paper explores the feasibility of the eButton to reliably capture home food preparation behaviors and practices in a sample of pre- and early adolescents (ages 9 to 13). This is a secondary analysis of two eButton pilot projects evaluating the dietary intake of pre- and early adolescents in or around Houston, Texas. Food preparation behaviors were coded into seven major categories including: browsing, altering food/adding seasoning, food media, meal related tasks, prep work, cooking and observing. Inter-coder reliability was measured using Cohen's kappa and percent agreement. Analysis was completed on data for 31 participants. The most common activity was browsing in the pantry or fridge. Few participants demonstrated any food preparation work beyond unwrapping of food packages and combining two or more ingredients; actual cutting or measuring of foods were rare. Although previous research suggests children who "help" prepare meals may obtain some dietary benefit, accurate assessment tools of food preparation behavior are lacking. The eButton offers a feasible approach to food preparation behavior measurement among pre- and early adolescents. Follow up research exploring the validity of this method in a larger sample, and comparisons between cooking behavior and dietary intake are needed.
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International Nuclear Information System (INIS)
Lipinski, M.
2003-01-01
The decree refers to conditions of irradiation of food and its components for radappertization and radurization using gamma radiation from cobalt 60 or cesium 137, X radiation or electron beam up to maximum total medium absorbed dose 10 kGy
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Septiani, W.; Astuti, P.
2017-12-01
Agri-food supply chain has different characteristics related to the raw materials it uses. Food supply chain has a high risk of damage, thus drawing a lot of attention from researchers in supply chain management. This research aimed to investigate the development of supply chain risk management research on agri-food industries. These reviews were arranged in steps systematically, ranging from searching related to the review of SCRM paper, reviewing the general framework of SCRM and the framework of agri-food SCRM. Selection of literature review papers in the period 2005-2017, and obtained 45 papers. The results of the identification research were illustrated in a supply chain risk management framework model. This provided insight toward future research directions and needs.
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21 CFR 175.230 - Hot-melt strippable food coatings.
2010-04-01
..., white For use only as a component of hot-melt strippable food coatings applied to frozen meats and... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Hot-melt strippable food coatings. 175.230 Section 175.230 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...
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Thiele, Silke; Peltner, Jonas; Richter, Almut; Mensink, Gert B M
2017-10-12
Empirically derived food purchase patterns provide information about which combinations of foods were purchased from households. The objective of this study was to identify what kinds of patterns exist, which level of diet quality they represent and which factors are associated with the patterns. The study made use of representative German consumption data in which approximately 12 million food purchases from 13,125 households are recorded. In accordance with healthy diet criteria the food purchases were assigned to 18 food groups of the German Food Pyramid. Based on these groups a factor analysis with a principal component technique was applied to identify food patterns. For these patterns nutrient and energy densities were examined. Using regression analysis, associations between pattern scores and socio-economic as well as attitude variables, reflecting personal statements about healthy eating, were analyzed. In total, three food purchase patterns could be identified: a natural, a processed and a traditional one. The first one was characterized by a higher purchasing of natural foods, the second by an increased purchasing of processed foods and the third by a meat-oriented diet. In each pattern there were specific diet quality criteria that could be improved whereas others were in line with actual dietary guidelines. In addition to socio-demographic factors, attitudes were significantly associated with the purchase patterns. The findings of this study are interesting from a public health perspective, as it can be assumed that measures focusing on specific aspects of diet quality are more promising than general ones. However, it is a major challenge to identify the population groups with their specific needs of improvement. As the patterns were associated with both socio-economic and attitude variables these grouping criteria could be used to define target groups.
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DEFF Research Database (Denmark)
Biltoft-Jensen, Anja Pia; Knuthsen, Pia; Saxholt, Erling
2017-01-01
-to-eat fast foods were collected from fast food outlets, separated into their components and weighed. Typical components were bread, French fries, vegetables, meat and dressings. The fast foods were analyzed, and energy, protein, saturated fat, iron, thiamin, potassium and sodium contents were compared......The objective of this study was to compare the content of selected nutrients of fast foods determined by chemical analysis versus estimated by recipe calculation based on data from two versions of the Danish food composition databank, FOODCOMP and the latest FRIDA. A total of 155 samples of ready....... For the individual fast foods, the error percentages were both acceptable (50%). Future challenges for the databank in relation to recipe calculation are to include more varieties, a better coverage of foods used as ingredients, and inclusion of analytical values of mixed dishes...
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Bisphenol A in canned foods in New Zealand: an exposure assessment.
Thomson, B M; Grounds, P R
2005-01-01
Exposure to bisphenol A (BPA) from the consumption of canned and bottled food has been determined for New Zealand adults. Eighty different canned foods purchased from retail outlets in Christchurch, New Zealand, between November 2003 and February 2004 were analysed for BPA concentration by gas chromatography/mass spectrometry. BPA was detected in all foods analysed except for soft drinks. Concentrations ranged from foods of low fat content (foods containing >1% fat. Mean concentration data were combined with 24-h dietary recall information for 4399 individual consumers. Mean and maximum exposures were 0.008 and 0.29 microg kg(-1) bw day(-1), respectively, well below the temporary tolerable daily intake of 10 microg kg(-1) bw day(-1) given by the European Commission in 2002. The results of the present survey suggest that the levels of BPA identified in canned foods are unlikely to be of concern to adult health, and there is no reason for consumers to change their consumption patterns as a result of these findings. When the concentration data found in the current survey are applied to an oestrogenicity model for an adult male, the contribution of BPA to the total oestrogenicity from 16 food components is 7%. The impact of this level of oestrogenicity remains unclear.
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Linardon, Jake; Phillipou, Andrea; Newton, Richard; Fuller-Tyszkiewicz, Matthew; Jenkins, Zoe; Cistullo, Leonardo L; Castle, David
2018-05-25
Although empirical evidence identifies dietary restraint as a transdiagnostic eating disorder maintaining mechanism, the distinctiveness and significance of the different behavioural and cognitive components of dietary restraint are poorly understood. The present study examined the relative associations of the purportedly distinct dietary restraint components (intention to restrict, delayed eating, food avoidance, and diet rules) with measures of psychological distress (depression, anxiety, and stress), disability, and core eating disorder symptoms (overvaluation and binge eating) in patients with anorexia nervosa (AN) and bulimia nervosa (BN). Data were analysed from a treatment-seeking sample of individuals with AN (n = 124) and BN (n = 54). Intention to restrict, food avoidance, and diet rules were strongly related to each other (all r's > 0.78), but only weakly-moderately related to delayed eating behaviours (all r's psychological distress. Patient diagnosis did not moderate these associations. Overall, findings indicate that delayed eating behaviours may be a distinct component from other indices of dietary restraint (e.g., intention to restrict, food avoidance, diet rules). This study highlights the potential importance of ensuring that delayed eating behaviours are screened, assessed, and targeted early in treatment for patients with AN and BN. Copyright © 2018 Elsevier Ltd. All rights reserved.
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Food suppliers' perceptions and practical implementation of food safety regulations in Taiwan
Ko, Wen-Hwa
2015-01-01
The relationships between the perceptions and practical implementation of food safety regulations by food suppliers in Taiwan were evaluated. A questionnaire survey was used to identify individuals who were full-time employees of the food supply industry with at least 3 months of experience. Dimensions of perceptions of food safety regulations were classified using the constructs of attitude of employees and corporate concern attitude for food safety regulation. The behavior dimension was cla...
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[Food neophobia: impact on food habits and acceptance of healthy foods in schoolchildren].
Rodríguez-Tadeo, Alejandra; Patiño Villena, Begoña; Urquidez-Romero, Rene; Vidaña-Gaytán, María Elena; Periago Caston, María Jesús; Ros Berruezo, Gaspar; González Martinez-Lacuesta, Eduardo
2014-09-21
In children, food neophobia may affect food choices and limit the variety of the diet as well as affect the sensory acceptance of new foods. To identify the impact of food neophobia in food habits and preferences of healthy food in school canteens users in the city of Murcia. A total of 242 children in the second and third cycle of primary education (8-12 years), were included, stratified by sex and school year. A survey of habits and food preferences, food neophobia and acceptance of foods commonly consumed in the dining room was applied. In addition, a sensory test was conducted and the consumption of salads and fruits in the room was measured by the weighing method. The prevalence of neophobia was 16%, without difference by sex, academic year, time to use service, parental origin and being overweight or underweight. Food neophobia was associated with a detrimental effect on the consumption of vegetables and fruit, the taste for vegetables and lower consumption of cereals and cereal at breakfast and preferably less fruit and vegetables (pfoods like chicken and lentils (pFood neophobia did not affect the hedonic acceptance of fruit and salads consumed in the cafeteria. It is necessary to integrate this information to stakeholders to ensure an improvement in the consumption of healthy foods. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.
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Cheung, Grace; Pizzola, Lisa; Keller, Heather
2013-01-01
Malnutrition is common in acute care hospitals. During hospitalization, poor appetite, medical interventions, and food access issues can impair food intake leading to iatrogenic malnutrition. Nutritional support is a common intervention with demonstrated effectiveness. "Food first" approaches have also been developed and evaluated. This scoping review identified and summarized 35 studies (41 citations) that described and/or evaluated dietary, foodservice, or mealtime interventions with a food first focus. There were few randomized control trials. Individualized dietary treatment leads to improved food intake and other positive outcomes. Foodservices that promote point-of-care food selection are promising, but further research with food intake and nutritional outcomes is needed. Protected mealtimes have had insufficient implementation, leading to mixed results, while mealtime assistance, particularly provided by volunteers or dietary staff, appears to promote food intake. A few innovative strategies were identified but further research to develop and evaluate food first approaches is needed.
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Hearty, Aine P; Gibney, Michael J
2009-02-01
The aims of the present study were to examine and compare dietary patterns in adults using cluster and factor analyses and to examine the format of the dietary variables on the pattern solutions (i.e. expressed as grams/day (g/d) of each food group or as the percentage contribution to total energy intake). Food intake data were derived from the North/South Ireland Food Consumption Survey 1997-9, which was a randomised cross-sectional study of 7 d recorded food and nutrient intakes of a representative sample of 1379 Irish adults aged 18-64 years. Cluster analysis was performed using the k-means algorithm and principal component analysis (PCA) was used to extract dietary factors. Food data were reduced to thirty-three food groups. For cluster analysis, the most suitable format of the food-group variable was found to be the percentage contribution to energy intake, which produced six clusters: 'Traditional Irish'; 'Continental'; 'Unhealthy foods'; 'Light-meal foods & low-fat milk'; 'Healthy foods'; 'Wholemeal bread & desserts'. For PCA, food groups in the format of g/d were found to be the most suitable format, and this revealed four dietary patterns: 'Unhealthy foods & high alcohol'; 'Traditional Irish'; 'Healthy foods'; 'Sweet convenience foods & low alcohol'. In summary, cluster and PCA identified similar dietary patterns when presented with the same dataset. However, the two dietary pattern methods required a different format of the food-group variable, and the most appropriate format of the input variable should be considered in future studies.
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Antioxidant Effect of Seaweed Extracts in Vitro and in Food Emulsion Systems Enriched With Fish Oil
DEFF Research Database (Denmark)
Larsen, Ditte Baun; Farvin, Sabeena; Jacobsen, Charlotte
Natural antioxidants derived from marine algae have a high content of bioactive components with potential for improving oxidative stability of lipids in food systems. Bioactive components like polyphenols have been identified in marine algae. In this presentation we will discuss results from our...... ongoing work on the brown algae Fucus vesiculosus. This seaweed contains a wide range of polyphenols with potential antioxidant activity. Thus, in vitro antioxidant properties of F. vesiculosus extracts have been found to be related to the total polyphenolic content. It has been suggested that the primary...... antioxidant activity comes from secondary metabolites such as phlorotannins, a dominant polyphenolic compound. However, studies on the effectiveness of seaweed extracts in food model systems are sparse, therefore there is a need to look further into this area. Results obtained in our lab with different...
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Development of the innovative food industry in the conditions of ensuring food security
Berdiev S.
2017-01-01
The purpose of this article is to ensure the safety of food and through the development of innovative food industry and learning to increase the production of food. Work to ensure food security of the Republic of Uzbekistan has its own characteristics and analysis of trends and problems identified in this area. As well as ensuring the safety of food and food industry offer based on the priority directions of scientific and practical recommendations developed.
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Food-stimulated gastro-oesophageal reflux demonstrated by barium examination
Energy Technology Data Exchange (ETDEWEB)
Christiansen, T.; Thommesen, P.
A prospective investigation on gastro-oesophageal reflux in 97 consecutive patients has been carried out by means of a barium examination employing the conventional method and after food stimulation. Gastro-oesophageal reflux was observed in 38 patients with and 15 patients without oesophageal symptoms. Gastro-oesophageal reflux was induced by two mechanisms, an active component after food stimulation and a passive component after the conventional method including respiratory manoeuvres and leg raising. In 32 patients, only the active component could be demonstrated and in 6 patients only the passive component. In the remaining 15 patients both active and passive components occurred. The clinical significance of the active and passive components in gastro-oesophageal reflux needs further investigation.
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Food-stimulated gastro-oesophageal reflux demonstrated by barium examination
International Nuclear Information System (INIS)
Christiansen, T.; Thommesen, P.
1986-01-01
A prospective investigation on gastro-oesophageal reflux in 97 consecutive patients has been carried out by means of a barium examination employing the conventional method and after food stimulation. Gastro-oesophageal reflux was observed in 38 patients with and 15 patients without oesophageal symptoms. Gastro-oesophageal reflux was induced by two mechanisms, an active component after food stimulation and a passive component after the conventional method including respiratory manoeuvres and leg raising. In 32 patients, only the active component could be demonstrated and in 6 patients only the passive component. In the remaining 15 patients both active and passive components occurred. The clinical significance of the active and passive components in gastro-oesophageal reflux needs further investigation. (orig.)
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Food combination and Alzheimer disease risk: a protective diet.
Gu, Yian; Nieves, Jeri W; Stern, Yaakov; Luchsinger, Jose A; Scarmeas, Nikolaos
2010-06-01
To assess the association between food combination and Alzheimer disease (AD) risk. Because foods are not consumed in isolation, dietary pattern (DP) analysis of food combination, taking into account the interactions among food components, may offer methodological advantages. Prospective cohort study. Northern Manhattan, New York, New York. Two thousand one hundred forty-eight community-based elderly subjects (aged > or = 65 years) without dementia in New York provided dietary information and were prospectively evaluated with the same standardized neurological and neuropsychological measures approximately every 1.5 years. Using reduced rank regression, we calculated DPs based on their ability to explain variation in 7 potentially AD-related nutrients: saturated fatty acids, monounsaturated fatty acids, omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, vitamin E, vitamin B(12), and folate. The associations of reduced rank regression-derived DPs with AD risk were then examined using a Cox proportional hazards model. Main Outcome Measure Incident AD risk. Two hundred fifty-three subjects developed AD during a follow-up of 3.9 years. We identified a DP strongly associated with lower AD risk: compared with subjects in the lowest tertile of adherence to this pattern, the AD hazard ratio (95% confidence interval) for subjects in the highest DP tertile was 0.62 (0.43-0.89) after multivariable adjustment (P for trend = .01). This DP was characterized by higher intakes of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and green leafy vegetables and a lower intake of high-fat dairy products, red meat, organ meat, and butter. Simultaneous consideration of previous knowledge regarding potentially AD-related nutrients and multiple food groups can aid in identifying food combinations that are associated with AD risk.
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Personal values underlying ethnic food choice: Means-end evidence for Japanese food
Directory of Open Access Journals (Sweden)
Yeong S. Tey
2018-03-01
Full Text Available Background: Ethnic cuisines are increasingly popular in global food markets. This study identifies the personal values underlying Malaysian consumers' decision making with respect to Japanese food. Methods: A total of 134 Malaysian consumers were interviewed and analyzed using means-end chain methodology. Results: Our findings indicate that Japanese food is chosen for the values that the attribute “tasty” can help achieve, not for that attribute per se. Conclusion: Identified values primarily related to longevity, meaningful life-style and sense of accomplishment. The identification of these connections is an important step in understanding why a particular ethnic food is favored by foreign consumers. Our findings could be helpful to restaurateurs in meeting marketing strategies with consumer values and policymakers when designing health campaigns. Keywords: Attributes, Japanese food, Means-end chain, Personal values, Product attributes, Cognition
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Energy Technology Data Exchange (ETDEWEB)
Askar, A.; Treptow, H.
1982-01-15
In the present study information about food poisoning is compared and reviewed. From the viewpoint of a food technologist the toxic substances are represented in four sections: 1. Residues of substances used by plants and animals: pesticides, antibiotics, sexual hormones and psychopharmaces. 2. Environmental contaminants: heavy metals, radionuclides and polycyclic hydrocarbons. 3. Substances developing during the manufacture: food additives, asbest, parts of packing materials, and residual solvents. 4. Substances arising from processing: smoked and roasted food, non enzymatic reaction, oxidized and heated fats and irradiated foods. The mere presence of toxic substances does not make food unsafe or poisonous. Dangerous, because of their toxic or carcinogenic effects are: Pesticides (especially chlorinated organic pesticides), heavy metals (especially lead, mercury and cadmium), polycyclic hydrocarbons (3,4-benzpyren), nitrosamines and vinyl chloride. The other components are only dangerous if they are present in large ammounts. A good and responsible practise of agriculture and food manufacture processes, a watchful and competent official food control and well informed consumers can limit the danger of food poisoning and human health.
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Energy Technology Data Exchange (ETDEWEB)
Beerens, H [Lille-1 Univ., 59 - Villeneuve-d' Ascq (France); Saint-Lebe, L
1979-01-01
Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment.
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International Nuclear Information System (INIS)
Beerens, H.; Saint-Lebe, L.
1979-01-01
Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment [fr
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Energy Technology Data Exchange (ETDEWEB)
Patanarapeelert, K. [Faculty of Science, Department of Mathematics, Mahidol University, Rama VI Road, Bangkok 10400 (Thailand); Frank, T.D. [Institute for Theoretical Physics, University of Muenster, Wilhelm-Klemm-Str. 9, 48149 Muenster (Germany)]. E-mail: tdfrank@uni-muenster.de; Friedrich, R. [Institute for Theoretical Physics, University of Muenster, Wilhelm-Klemm-Str. 9, 48149 Muenster (Germany); Beek, P.J. [Faculty of Human Movement Sciences and Institute for Fundamental and Clinical Human Movement Sciences, Vrije Universiteit, Van der Boechorststraat 9, 1081 BT Amsterdam (Netherlands); Tang, I.M. [Faculty of Science, Department of Physics, Mahidol University, Rama VI Road, Bangkok 10400 (Thailand)
2006-12-18
A method is proposed to identify deterministic components of stable and unstable time-delayed systems subjected to noise sources with finite correlation times (colored noise). Both neutral and retarded delay systems are considered. For vanishing correlation times it is shown how to determine their noise amplitudes by minimizing appropriately defined Kullback measures. The method is illustrated by applying it to simulated data from stochastic time-delayed systems representing delay-induced bifurcations, postural sway and ship rolling.
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Food insecurity among Dutch food bank recipients: a cross-sectional study.
Neter, Judith E; Dijkstra, S Coosje; Visser, Marjolein; Brouwer, Ingeborg A
2014-05-16
To determine the prevalence of (very) low food security among Dutch food bank recipients, and to identify potential demographic, lifestyle and nutrition-related factors associated with (very) low food security. 11 of 135 Dutch food banks were selected throughout the Netherlands. 251 Dutch food bank recipients participated in the study (93 men and 158 women). Inclusion criteria for participation were: (1) at least 18 years of age, (2) sufficiently fluent in Dutch to participate in oral and written interviews, (3) recipient of a Dutch food bank for at least 1 month and (4) collect own food parcel at the food bank. A single member per household was included. Level of food security. The prevalence of food insecurity was 72.9% (N=183), of which 40.4% (N=74) reported very low food security. Of the very low food secure participants, 56.8% (N=42) reported they were ever hungry but did not eat because they could not afford enough food in the previous 3 months. Adjusted multinomial logistic regression analyses showed that households without children were less likely to experience low food security (OR 0.39 (95% CI 0.18 to 0.88)) and men (OR 0.24 (95% CI 0.11 to 0.51)) were less likely to experience very low food security, while low-educated recipients (OR 5.05 (95% CI 1.37 to 18.61)) were more likely to experience very low food security. Furthermore, recipients with high satisfaction with overall food intake (OR 0.46 (95% CI 0.27 to 0.78)), high perceived healthiness of overall food intake (OR 0.34 (95% CI 0.19 to 0.62)) or high self-efficacy of eating healthy (OR 0.62 (95% CI 0.40 to 0.96)) were less likely to experience very low food security. Our study showed high prevalence rates of food insecurity among Dutch food bank recipients, and identified subgroups at increased risk of food insecurity. More research is urgently needed on the underlying determinants of food insecurity and the effectiveness of food assistance by food banks. Published by the BMJ Publishing
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Food and functional dyspepsia: a systematic review.
Duncanson, K R; Talley, N J; Walker, M M; Burrows, T L
2018-06-01
Functional dyspepsia (FD) is a debilitating functional gastrointestinal disorder characterised by early satiety, post-prandial fullness or epigastric pain related to meals, which affects up to 20% of western populations. A high dietary fat intake has been linked to FD and duodenal eosinophilia has been noted in FD. We hypothesised that an allergen such as wheat is a risk factor for FD and that withdrawal will improve symptoms of FD. We aimed to investigate the relationship between food and functional dyspepsia. Sixteen out of 6451 studies identified in a database search of six databases met the inclusion criteria of studies examining the effect of nutrients, foods and food components in adults with FD or FD symptoms. Wheat-containing foods were implicated in FD symptom induction in six studies, four of which were not specifically investigating gluten and two that were gluten-specific, with the implementation of a gluten-free diet demonstrating a reduction in symptoms. Dietary fat was associated with FD in all three studies that specifically measured this association. Specific foods reported as inducing symptoms were high in either natural food chemicals, high in fermentable carbohydrates or high in wheat/gluten. Caffeine was associated with FD in four studies, although any association with alcohol was uncertain. Wheat and dietary fats may play key roles in the generation of FD symptoms and reduction or withdrawal eased symptoms. Randomised trials investigating the roles of gluten, FODMAPs (fermentable oligosaccharide, disaccharide, monosaccharide and polyols) and high fat ingestion and naturally occurring food chemicals in the generation of functional dyspepsia symptoms are warranted and further investigation of the mechanisms is now required. © 2017 The British Dietetic Association Ltd.
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Ability to Categorize Food Predicts Hypothetical Food Choices in Head Start Preschoolers.
Nicholson, Jody S; Barton, Jennifer M; Simons, Ali L
2018-03-01
To investigate whether preschoolers are able to identify and categorize foods, and whether their ability to classify food as healthy predicts their hypothetical food choice. Structured interviews and body measurements with preschoolers, and teacher reports of classroom performance. Six Head Start centers in a large southeastern region. A total of 235 preschoolers (mean age [SD], 4.73 [0.63] years; 45.4% girls). Teachers implemented a nutrition education intervention across the 2014-2015 school year in which children were taught to identify and categorize food as sometimes (ie, unhealthy) and anytime (ie, healthy). Preschooler responses to a hypothetical snack naming, classifying, and selection scenario. Hierarchical regression analyses to examine predictors of child hypothetical food selection. While controlling for child characteristics and cognitive functioning, preschoolers who were better at categorizing food as healthy or unhealthy were more likely to say they would choose the healthy food. Low-contrast food pairs in which food had to be classified based on multiple dimensions were outside the cognitive abilities of the preschoolers. Nutrition interventions may be more effective in helping children make healthy food choices if developmental limitations in preschoolers' abilities to categorize food is addressed in their curriculum. Classification of food into evaluative categories is challenging for this age group. Categorizing on multiple dimensions is difficult, and dichotomous labeling of food as good or bad is not always accurate in directing children toward making food choices. Future research could evaluate further preschoolers' developmental potential for food categorization and nutrition decision making and consider factors that influence healthy food choices at both snack and mealtime. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
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Water Resources: the Central Component of the WEF Nexus?
Ding, K.; Gunda, T.; Hornberger, G. M.
2017-12-01
Increasing population growth, consumption of natural resources, and deterioration of the environment coupled with climate change impacts (such as increased variability in precipitation) will challenge our abilities to provide water, energy and food (WEF) to the global populace. Less developed areas, such as the countries in Sub-Saharan Africa, are particularly vulnerable to such resource issues due to immature governance and management structures and strategies. We introduce an integrated approach to resource security analysis, which traditionally has focused on the WEF components separately and apply the methods to a suite of countries in Sub-Saharan Africa. Specifically, we evaluate the inter-connected nature of WEF securities by considering physical, demographic, socioeconomic, health, and institutional parameters related to each of the resource securities and by analyzing the relationships among the metrics. For example, reported food deficits for countries are strongly correlated with reported levels of access to safe drinking water. Multivariate statistical analyses are applied to identify relationships among resources and to develop indices that robustly and comprehensively capture the WEF nexus. Our results indicate that water plays the central role in the WEF nexus, due to its extensive use for both food and energy production in these countries. This approach provides a framework for analyzing the WEF nexus in other regions of the world.
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Food Franchising Entrepreneurship in Singapore
Kow, WaiYee@ZoeyKoh
2009-01-01
Purpose – This report aims to bridge the concepts of entrepreneurship, strategic management and franchising model to develop a framework for the food business in Singapore. Methodology – Based on entrepreneurship literature search, the paper identifies the importance of whole brain entrepreneurial team approach in the food business due to its nature of broad consumers’ base; entrepreneurial behaviour in information source to identify opportunities and innovation in food product, process an...
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Sun, Mohan; Luo, Zhiqiang; Liu, Yang; Yang, Ruirui; Lu, Lina; Yu, Guohua; Ma, Xiaoyun; Liu, Aoxue; Guo, Yafang; Zhao, Haiyu
2016-10-01
Buddleja officinalis Maxim, one of the most popular herbal medicines in China, is widely prescribed for curing eye diseases for centuries. In this study, the major components of B. officinalis extract (BOE) and their metabolites in rat urine were detected and identified by ultra-high-pressure liquid chromatography coupled with linear ion trap-orbitrap tandem mass spectrometry (UHPLC-LTQ-Orbitrap). A total of 19 compounds, including 8 flavonoids and 11 phenylethanoid glycosides, were confirmed or tentatively identified from BOE. In vivo, 33 components, including 3 prototypes and 30 metabolies, were confirmed or tentatively identified in rat urine samples. The metabolic pathways of different types of compounds were also proposed. This study would effectively narrow the range of potentially bioactive constituents of BOE and shed light to its action mechanism. © 2016 Institute of Food Technologists®.
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Parents' food choice motives and their associations with children's food preferences.
Russell, Catherine G; Worsley, Anthony; Liem, Djin G
2015-04-01
The objective was to investigate parents' motives for selecting foods for their children and the associations between these motives and children's food preferences. Cross-sectional survey. A modified version of the Food Choice Questionnaire was used to assess parents' food choice motives. Parents also reported children's liking/disliking of 176 food and beverage items on 5-point Likert scales. Patterns of food choice motives were examined with exploratory principal component analysis. Associations between motives and children's food preferences were assessed with linear regression while one-way and two-way ANOVA were used to test for sociodemographic differences. Two Australian cities. Parents (n 371) of 2-5-year-old children. Health, nutrition and taste were key motivators for parents, whereas price, political concerns and advertising were among the motives considered least important. The more parents' food choice for their children was driven by what their children wanted, the less children liked vegetables (β =-0·27, Pfoods (r=0·17, Pmotives (vegetables β=0·17, Pmotives bordered on statistical significance as predictors of children's fruit and vegetable preferences. Although parents appear well intentioned in their motives for selecting children's foods, there are gaps to be addressed in the nature of such motives (e.g. selecting foods in line with the child's desires) or the translation of health motives into healthy food choices.
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Review of the ecological parameters of radionuclide turnover in vertebrate food chains
International Nuclear Information System (INIS)
Kitchings, T.; DiGregorio, D.; Van Voris, P.
1975-01-01
Ecological studies of radionuclides in the environment have a long tradition in developing the capability to identify and predict movement and concentration of nuclides in agronomic food chains leading to man. Food chain pathways and transfer coefficients for the non-agronomic portions of natural and managed ecosystems characteristic of affected habitats adjacent to nuclear facilities have not been adequately characterized to establish reliable dispersion models for radionuclide releases. This information is necessary in order to assess the impact that such installations will have on the biota of natural ecosystems. Since food chains are the major processes transferring elements from one trophic level to another in terrestrial ecosystems, information is needed on the food-chain transfer pathways, bioconcentration by each trophic component, and turnover rates by receptor organisms. These data are prerequisite inputs for food-chain transport models and can be correlated with species characteristics (e.g., body weight and feeding habitats), to provide indices for predictive dispersion calculations. Application of these models for radionuclide transfer can aid in the assessment of radioactive releases from nuclear reactor facilities to terrestrial non-agronomic food chains. (U.S.)
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Directory of Open Access Journals (Sweden)
Emily Patten
2018-02-01
Full Text Available Extensive research on consumer food handling has identified common practices that could negatively impact food safety. Limited research has considered if food handling practices differ among diverse groups or if unique approaches are needed to provide food safety education for different audiences. This study examined food handling practice differences between African-American and Latino consumers and differing responses to food safety messages. Four focus groups were conducted, two with African-American participants and two with Latino participants, with each focus group consisting of 10-15 participants. Focus group transcripts were reviewed, coded, and grouped into themes using an iterative process. The 50 participants self-identified as either African-American or Latino, had home meal preparation experience, and were 18 years or older. Each focus group was multigenerational and included males and females. Risky food handling practices reported by both groups included rinsing poultry before cooking and limited food thermometer use. African-American participants preferred informational food safety messages, whereas Latino participants were split in preferring informational, guilt-inducing, and fear-inducing messages.
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Diversification in indigenous and ethnic food culture.
Wahlqvist, Mark L
2005-01-01
A diversified food supply is contingent on underlying biodiversity in the locality where one lives or at a distance from it, if trade routes are established. Indigenous people generally settled at the water's edge so that aquatic foods made up part of their diversified diet, with the rest of the diversity dependent on how much they hunted and gathered, on herded animals, engagement in subsistence agriculture, the ability to process and preserve food and/or food commodities traded. The rapid urbanization of much of the world's population distances people from the origin of their food, the understanding of the required commodities in the human diet (e.g., aquatic food, plant foods, lean animal foods, what animals are fed, basics of freshness). At the same time, adequacy of food intake may be more reliably achieved when the food supply can continue irrespective of season, climate or distant conflict. Urban gardens partly rectify this discord between urbanization and a genuinely varied diet, replaced by purported variety where the same basic commodity is presented in many different forms (e.g., wheat grains such as bread, breakfast cereal of various kinds, pasta and baked goods). However, diversified processing may 'dilute out' health adverse techniques. The health benefits of a diversified diet relate in part to the environmental integrity, which the required biodiversity provides, in part to minimizing adverse factors, which may exceed acceptable thresholds in a narrow diet, and to the need for the wide spectrum of food components, macronutrients, micronutrients and phytochemicals, which Homo sapiens' physiology requires. Whilst most food diversity is attributable to plant sources, animal sources often provide significant nutritional security (e.g., fish and eggs for vitamin D, fish for n-3 fatty acids, lean meat for iron and zinc and in readily assimilable forms). Food diversity assumes greater importance with aging populations as their physical activity usually (if
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Food choice and food consumption frequency for Uruguayan consumers.
Ares, Gastón; Gámbaro, Adriana
2008-05-01
The aims of the present work were to study motives underlying Uruguayan consumers' food choice behaviour and to study the consumption frequency of some selected food items. A modification of the Food Choice Questionnaire and a food frequency questionnaire was administered to a group of 200 Uruguayan consumers. Feeling good and safety, sensory appeal and health and nutrient content were rated as the most important factors, while familiarity was rated as the least important. Using hierarchical cluster analysis, three clusters with different choice patterns were identified. Frequency of consumption of fruits, vegetables, milk and dairy products, and whole cereals, increased as the importance attributed to health and nutrition increased; consumption of fatty foods decreased.
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Optimization of frying process in food safety
Directory of Open Access Journals (Sweden)
Quaglia, G.
1998-08-01
Full Text Available The mechanics of frying are fairly simple. Hot oil serves as a heat exchange medium in which heat is transferred to the food being fried. As a result, the heat converts water within the food to steam and melts the fat within the food. The steam and fat then migrate from the interior of the food through the exterior and into the oil. Conversely, some of the frying oil is absorbed into the food being fried. The chemistry occurring in the frying oil and in the food being fried includes a myriad of thermal and oxidative reactions involving lipids, proteins, carbohydrates and minor food constituents. Decomposition products by autoxidation above 100°C, polimerization without oxigen between 200-300°C and thermal oxidation at 200°C, can be produced in frying oil and their amounts are related to different chemical and physical parameters such as temperature, heating time, type of oil used and food being fried, oil turnover rate, management of the oil and finally type of equipment used. Different studies have remarked as the toxicity of these by-products, is due to their chemistry and concentration. Since the prime requirement in food quality is the safety of the products, attainable through preventive analysis of the risks and total control through all frying processes, in this work the critical points of particular importance are identify and showed: Oil composition, and in particular its antioxidant capacity. Proper fryer design. Food/oil ratio. Good manufactured practice. Beside the quality screening has to be direct towards the chemical quality evaluation by easy and rapid analysis of oil (colour, polar compounds, free fatty acids and antioxidant capacity and food fried (panel test and/or consumer test. Conclusion, to maintain high quality in the frying medium, choose efficient equipment, select a fat with desirable flavour and good antioxidant capacity, eliminate crackling as soon and often as possible, choose better components with minimal but
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Food irradiation and consumer education - the role of food and health professionals
International Nuclear Information System (INIS)
Weaver, V.M.; Marcotte, M.L.
1988-01-01
The role of food and health professionals (food scientists, dietitians, home economists, nurses and nutritionists) could be a crucial component to the acceptance of irradiated food products. While the benefits, uses and safety of food irradiation have been scientifically documented, public awareness of such information has been limited. As decision makers and public educators, food and health professionals provide a liaison between the consumer and industry. Considerations for allaying consumer concern should include; the nutritional adequacy, safety, economics and palatability of properly irradiated products. These professionals can also be instrumental in correctly outlining both the advantages and limitations of food irradiation. The demonstrated advantages are a reduction in the utilization of chemical fumigants, improved organoleptic qualities, increased product shelf-life, and increased food safety. Possible concerns may be the reduction of nutrients and alterations in food palatability. The well informed professional must provide an assessment of all such factors when making recommendations and addressing public issues of concern. Thus, consistent with their professional roles, food and health professionals have an obligation to critically evaluate technological advances, make decisions and convey information to the consumer in a comprehensive, consistent manner. (author)
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Food irradiation and consumer education - the role of food and health professionals
Energy Technology Data Exchange (ETDEWEB)
Weaver, V M; Marcotte, M L
1988-01-01
The role of food and health professionals (food scientists, dietitians, home economists, nurses and nutritionists) could be a crucial component to the acceptance of irradiated food products. While the benefits, uses and safety of food irradiation have been scientifically documented, public awareness of such information has been limited. As decision makers and public educators, food and health professionals provide a liaison between the consumer and industry. Considerations for allaying consumer concern should include;the nutritional adequacy, safety, economics and palatability of properly irradiated products. These professionals can also be instrumental in correctly outlining both the advantages and limitations of food irradiation. The demonstrated advantages are a reduction in the utilization of chemical fumigants, improved organoleptic qualities, increased product shelf-life, and increased food safety. Possible concerns may be the reduction of nutrients and alterations in food palatability. The well informed professional must provide an assessment of all such factors when making recommendations and addressing public issues of concern. Thus, consistent with their professional roles, food and health professionals have an obligation to critically evaluate technological advances, make decisions and convey information to the consumer in a comprehensive, consistent manner.
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Regional food culture and development.
Wahlqvist, Mark L; Lee, Meei-Shyuan
2007-01-01
Food culture is most influenced by the locality of its origin, which will have been one of food acquisition and processing by various means. It is generally agreed, and is the basis of much United Nations, especially Food and Agriculture Organisation strategic development policy, that successful agriculture, horticulture and aquaculture along with fishing, underpin economically viable and healthy communities with their various food cultures. We also know that this must be in tandem with maternal literacy and operational health care systems. These elements are best represented on a regional basis. There is a growing consumer interest in knowing where one's food comes from as a measure of "food integrity". However, food production alone can be a precarious business and relate to a lesser or greater extent to local food culture and to trade, which may be complementary or at-odds with each other. Likewise, the local food culture may have its strengths and weaknesses as far as its ability to meet nutritional and health needs is concerned. Local food production may be restricted because of geographical or socio-economic conditions which preclude food diversity, although this may be compensated for by trade. Where food adequacy and diversity is compromised, and soils poor, various macronutrient, micronutrient (from animals and plants) and phytonutrient (nutritionally-advantageous food component from plants) deficiencies may be in evidence. These food system problems may be intertwined with food culture--for example, "rice-based and water-soluble vitamin poor"; "few animal-derived foods like meat, fish, eggs and milk with associated low calcium, vitamin D, Vitamin B12 and long chain n-3 fatty acid intakes"; "low fruit and vegetable intake with limited carotenoids and other phytonutrients". Geo-satellite surveillance and mapping as identifying such "hot spots": for regional food problems, as well as hot spots where most of the world's biodiversity is found (1.4 % of land on
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Kooijmans, Anneke; Flores-Palacios, Fátima
2014-10-01
To explore the common sense knowledge that consumers, vendors and producers hold of "natural foods". The focus was on common knowledge because this is infrequently explored in social psychology where most studies focus on the implementation of scientific knowledge. The focus was on natural foods because the naturalness of foods seems to be one of the particular concerns that current consumers have about today's food market and because a specific natural food preference was observed in the contexts of study. Fifty-seven informants in a rural context and 58 informants in an urban context participated in either a free association study or an interview study. Data content were analyzed. In the urban context natural foods obtain their significance in the relationship between food and the self-concept; eating natural (or good) food is a task that requires effort and attitude, and foods obtain a moral value. In the rural context natural foods obtain their significance as an expression of a social and cultural system of interdependence that establishes practices and customs that have a long history in the community. It is suggested that these common knowledge systems are related to practical challenges that are particular to the informants' context and that the structure of their common sense knowledge systems depend on the mediation of the flow of scientific knowledge and technological knowledge in each context. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Burokas, Aurelijus; Martín-García, Elena; Espinosa-Carrasco, Jose; Erb, Ionas; McDonald, Jerome; Notredame, Cedric; Dierssen, Mara; Maldonado, Rafael
2018-03-01
A major problem in treating obesity is the high rate of relapse to abnormal food-taking habits after maintaining an energy balanced diet. Alterations of eating behavior such as compulsive-like behavior and lack of self-control over food intake play a critical role in relapse. In this study, we used an operant paradigm of food-seeking behavior on two different diet-induced obesity models, a free-choice chocolate-mixture diet and a high-fat diet with face validity for a rapid development of obesity or for unhealthy food regularly consumed in our societies. A reduced operant performance and motivation for the hedonic value of palatable chocolate pellets was revealed in both obesity mouse models. However, only mice exposed to high-fat diet showed an increased compulsive-like behavior in the absence of the reinforcer further characterized by impaired operant learning, enhanced impulsivity and intensified inflexibility. We used principal component analysis to globally identify the specific behaviors responsible for the differences among diet groups. Learning impairment and inflexible behaviors contributed to a first principal component, explaining the largest proportion of the variance in the high-fat diet mice phenotype. Reinforcement, impulsion and compulsion were the main contributors to the second principal component explaining the differences in the chocolate-mixture mice behavioral phenotype. These behaviors were not exclusive of chocolate group because some high-fat individuals showed similar values on this component. These data indicate that extended access to hypercaloric diets differentially modifies operant behavior learning, behavioral flexibility, impulsive-like and compulsive-like behavior, and these effects were dependent on the exposure to each specific diet. © 2017 Society for the Study of Addiction.
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Directory of Open Access Journals (Sweden)
Angelina Sanderson Bellamy
2017-02-01
Full Text Available Today’s society faces many challenges when it comes to food production: producing food sustainably, producing enough of it, distributing food, consuming enough calories, consuming too many calories, consuming culturally-appropriate foods, and reducing the amount of food wasted. The distribution of power within the current mainstream agri-food system is dominated by multinational agri-businesses that control the flow of goods and wealth through the system. This hegemony has implemented a regime whose structures reinforce its control. A growing response to the current agri-food regime is the rise of agroecology, in both developed and developing country contexts. This is not a new phenomenon, but it has evolved over time from its Latin American origins. However, agroecology is not a monolithic block and represents many different perceptions of what it means to advance agroecology and ways in which it can help today’s society tackle the crisis of the agri-food system. This paper addresses these sometimes discordant view points, as well as the gaps in our knowledge regarding agroecology in an effort to lay out some guiding principles for how we can move forward in transforming the current agri-food system to achieve sustainability and a more equitable distribution of power and resources.
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Neurocognitive correlates of processing food-related stimuli in a Go/No-go paradigm.
Watson, Todd D; Garvey, Katherine T
2013-12-01
We examined the neurocognitive correlates of processing food-related stimuli in healthy young adults. Event-related potential (ERP) data were collected while 48 participants completed a computerized Go/No-go task consisting of food and nonfood images. Separately, we assessed participants' self-reported levels of external, restrained, and emotional eating behaviors as well as trait impulsivity, behavioral activation/inhibition, and performance on the Stroop Color-Word Test. We found that across participants, food images elicited significantly enhanced P3(00) and slow-wave ERP components. The difference in slow-wave components elicited by food and nonfood images was correlated with Stroop interference scores. Food images also elicited significantly enhanced N2(00) components, but only in female participants. The difference between N2 components elicited by food and nonfood images was related to body mass index and scores of external eating in females. Overall, these data suggest that processing food-related stimuli recruits distinct patterns of cortical activity, that the magnitude of these effects is related to behavioral and cognitive variables, and that the neurocognitive correlates of processing food-cues may be at least partly dissociable between males and females. Copyright © 2013 Elsevier Ltd. All rights reserved.
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Plankton food-webs: to what extent can they be simplified?
Directory of Open Access Journals (Sweden)
Domenico D'Alelio
2016-05-01
Full Text Available Plankton is a hugely diverse community including both unicellular and multicellular organisms, whose individual dimensions span over seven orders of magnitude. Plankton is a fundamental part of biogeochemical cycles and food-webs in aquatic systems. While knowledge has progressively accumulated at the level of single species and single trophic processes, the overwhelming biological diversity of plankton interactions is insufficiently known and a coherent and unifying trophic framework is virtually lacking. We performed an extensive review of the plankton literature to provide a compilation of data suitable for implementing food-web models including plankton trophic processes at high taxonomic resolution. We identified the components of the plankton community at the Long Term Ecological Research Station MareChiara in the Gulf of Naples. These components represented the sixty-three nodes of a plankton food-web. To each node we attributed biomass and vital rates, i.e. production, consumption, assimilation rates and ratio between autotrophy and heterotrophy in mixotrophic protists. Biomasses and rates values were defined for two opposite system’s conditions; relatively eutrophic and oligotrophic states. We finally identified 817 possible trophic links within the web and provided each of them with a relative weight, in order to define a diet-matrix, valid for both trophic states, which included all consumers, fromn anoflagellates to carnivorous plankton. Vital rates for plankton resulted, as expected, very wide; this strongly contrasts with the narrow ranges considered in plankton system models implemented so far. Moreover, the amount and variety of trophic links highlighted by our review is largely excluded by state-of-the-art biogeochemical and food-web models for aquatic systems. Plankton models could potentially benefit from the integration of the trophic diversity outlined in this paper: first, by using more realistic rates; second, by better
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Who regulates food? Australians' perceptions of responsibility for food safety.
Henderson, Julie; Coveney, John; Ward, Paul
2010-01-01
Food scares have diminished trust in public institutions to guarantee food safety. Food governance after the food scare era is concerned with institutional independence and transparency leading to a hybrid of public and private sector management and to mechanisms for consumer involvement in food governance. This paper explores Australian consumers' perceptions of who is, and should be responsible for food safety. Forty-seven participants were interviewed as part of a larger study on trust in the food system. Participants associate food governance with government, industry, and the individual. While few participants can name the national food regulator, there is a strong belief that the government is responsible for regulating the quality and safety of food. Participants are wary of the role of the food industry in food safety, believing that profit motives will undermine effective food regulation. Personal responsibility for food safety practices was also identified. While there are fewer mechanisms for consumer involvement and transparency built into the food governance system, Australian consumers display considerable trust in government to protect food safety. There is little evidence of the politicisation of food, reflecting a level of trust in the Australian food governance system that may arise from a lack of exposure to major food scares.
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Foods and dietary profiles associated with ‘food addiction’ in young adults
Directory of Open Access Journals (Sweden)
Kirrilly M. Pursey
2015-12-01
Conclusions: Statistically significant associations were identified between YFAS assessed food addiction and dietary intake, specifically intakes of energy-dense, nutrient-poor foods. However, the effect sizes were small limiting clinical applications. Further examination of the relationship between addictive-like eating and intake of specific foods in a nationally representative sample is warranted.
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Field validation of food outlet databases: the Latino food environment in North Carolina, USA.
Rummo, Pasquale E; Albrecht, Sandra S; Gordon-Larsen, Penny
2015-04-01
Obtaining valid, reliable measures of food environments that serve Latino communities is important for understanding barriers to healthy eating in this at-risk population. The primary aim of the study was to examine agreement between retail food outlet data from two commercial databases, Nielsen TDLinx (TDLinx) for food stores and Dun & Bradstreet (D&B) for food stores and restaurants, relative to field observations of food stores and restaurants in thirty-one census tracts in Durham County, NC, USA. We also examined differences by proportion of Hispanic population (Spanish language. One hundred and seventy-four food stores and 337 restaurants in Durham County, NC, USA. We found that overall sensitivity of food store listings in TDLinx was higher (64 %) than listings in D&B (55 %). Twenty-five food stores were characterized by auditors as Latino food stores, with 20 % identified in TDLinx, 52 % in D&B and 56 % in both sources. Overall sensitivity of restaurants (68 %) was higher than sensitivity of Latino restaurants (38 %) listed in D&B. Sensitivity did not differ substantially by Hispanic composition of neighbourhoods. Our findings suggest that while TDLinx and D&B commercial data sources perform well for total food stores, they perform less well in identifying small and independent food outlets, including many Latino food stores and restaurants.
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Mari, Angela; Montoro, Paola; Pizza, Cosimo; Piacente, Sonia
2012-11-01
A validated analytical method for the quantitative determination of seven chemical markers occurring in a hydroalcoholic extract of Vitex agnus-castus fruits by liquid chromatography electrospray triple quadrupole tandem mass spectrometry (LC/ESI/(QqQ)MSMS) is reported. To carry out a comparative study, five commercial food supplements corresponding to hydroalcoholic extracts of V. agnus-castus fruits were analysed under the same chromatographic conditions of the crude extract. Principal component analysis (PCA), based only on the variation of the amount of the seven chemical markers, was applied in order to find similarities between the hydroalcoholic extract and the food supplements. A second PCA analysis was carried out considering the whole spectroscopic data deriving from liquid chromatography electrospray linear ion trap mass spectrometry (LC/ESI/(LIT)MS) analysis. High similarity between the two PCA was observed, showing the possibility to select one of these two approaches for future applications in the field of comparative analysis of food supplements and quality control procedures. Copyright © 2012 Elsevier B.V. All rights reserved.
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Taxing food: implications for public health nutrition.
Caraher, Martin; Cowburn, Gill
2005-12-01
To set out a policy analysis of food taxes as a way of influencing food consumption and behaviour. The study draws on examples of food taxes from the developed world imposed at national and local levels. Studies were identified from a systemised search in six databases with criteria designed to identity articles of policy relevance. The dominant approach identified from the literature was the imposition of food taxes on food to raise general revenue, such as Value Added Tax in the European Union. Food taxes can be applied in various ways, ranging from attempts to directly influence behaviour to those which collect taxes for identified campaigns on healthy eating through to those applied within closed settings such as schools. There is a case for combining taxes of unhealthy foods with subsidies of healthy foods. The evidence from the literature concerning the use and impact of food taxes on food behaviour is not clear and those cases identified are mainly retrospective descriptions of the process. Many food taxes have been withdrawn after short periods of time due to industry lobbying. CONCLUSIONS FOR POLICY: Small taxes with the clear purpose of promoting the health of key groups, e.g. children, are more likely to receive public support. The focus of many tax initiatives is unclear; although they are generally aimed at consumers, another focus could be food manufacturers, using taxes and subsidies to encourage the production of healthier foods, which could have an effect at a population level. Further consideration needs to be given to this aspect of food taxes. Taxing food (and subsidies) can influence food behaviour within closed systems such as schools and the workplace.
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Biocontrol and Rapid Detection of Food-borne Pathogens Using Bacteriophages and Endolysins
Directory of Open Access Journals (Sweden)
Jaewoo eBai
2016-04-01
Full Text Available Bacteriophages have been suggested as natural food preservatives as well as rapid detection materials for food-borne pathogens in various foods. Since Listeria monocytogenes-targeting phage cocktail (ListShield was approved for applications in foods, numerous phages have been screened and experimentally characterized for phage applications in foods. A single phage and phage cocktail treatments to various foods contaminated with food-borne pathogens including E. coli O157:H7, Salmonella enterica, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus, Cronobacter sakazakii, and Vibrio spp. revealed that they have great potential to control various food-borne pathogens and may be alternative for conventional food preservatives. In addition, phage-derived endolysins with high host specificity and host lysis activities may be preferred to food applications rather than phages. For rapid detection of food-borne pathogens, cell-wall binding domains (CBDs from endolysins have been suggested due to their high host-specific binding. Fluorescence-tagged CBDs have been successfully evaluated and suggested to be alternative materials of expensive antibodies for various detection applications. Most recently, reporter phage systems have been developed and tested to confirm their usability and accuracy for specific detection. These systems revealed some advantages like rapid detection of only viable pathogenic cells without interference by food components in a very short reaction time, suggesting that these systems may be suitable for monitoring of pathogens in foods. Consequently, phage is the next-generation biocontrol agent as well as rapid detection tool to confirm and even identify the food-borne pathogens present in various foods.
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Foods, Nutrients, and Dietary Patterns: Interconnections and Implications for Dietary Guidelines12
Satija, Ambika; Hu, Frank B
2016-01-01
Dietary guidelines provide evidence-based statements on food choices to meet nutritional requirements and reduce the risk of prevailing chronic disease. They involve a substantial amount of research translation, and their implementation has important health consequences. Foods, however, are complex combinations of nutrients and other compounds that act synergistically within the food and across food combinations. In addition, the evidence base underpinning dietary guidelines accesses research that reflects different study designs, with inherent strengths and limitations. We propose a systematic approach for the review of evidence that begins with research on dietary patterns. This research will identify the combinations of foods that best protect, or appear deleterious to, health. Next, we suggest that evidence be sought from research that focuses on the effects of individual foods. Finally, nutrient-based research should be considered to explain the mechanisms by which these foods and dietary patterns exert their effects, take into account the effects of ingredients added to the food supply, and enable assessments of dietary sufficiency. The consideration of individual nutrients and food components (e.g., upper limits for saturated fat, added sugar, and sodium) provides important benchmarks for evaluating overall diet quality. The concepts of core and discretionary foods (nutrient-rich and nutrient-poor foods, respectively) enable distinctions between foods, and this has implications for the relation between food policy and food manufacturing. In summary, evidence supporting healthy dietary patterns provides the foundation for the development of dietary guidelines. Further reference to individual foods and nutrients follows from the foundation of healthy dietary patterns. PMID:27184272
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Burton-Freeman, Britt M.; Sesso, Howard D.
2014-01-01
Cardiovascular disease (CVD) is a major contributor to morbidity and mortality in the United States and worldwide. A link between diet and CVD is well established, with dietary modification a foundational component of CVD prevention and management. With the discovery of bioactive components beyond the essential nutrients of foods, a new era of nutritional, medical, botanical, physiologic, and analytical sciences has unfolded. The ability to identify, isolate, purify, and deliver single components has expanded the dietary supplement business and health opportunity for consumers. Lycopene is an example of a food component that has attracted attention from scientists as well as food, agriculture, and dietary supplement industries. A major question, however, is whether delivering lycopene through a supplement source is as effective as or more effective than consuming lycopene through whole food sources, specifically the tomato, which is the richest source of lycopene in the Western diet. In this review, we examined clinical trials comparing the efficacy of lycopene supplements with tomato products on intermediate CVD risk factors including oxidative stress, inflammation, endothelial function, blood pressure, and lipid metabolism. Overall, the present review highlights the need for more targeted research; however, at present, the available clinical research supports consuming tomato-based foods as a first-line approach to cardiovascular health. With the exception of blood pressure management where lycopene supplementation was favored, tomato intake provided more favorable results on cardiovascular risk endpoints than did lycopene supplementation. Indeed, future research that is well designed, clinically focused, mechanistically revealing, and relevant to human intake will undoubtedly add to the growing body of knowledge unveiling the promise of tomatoes and/or lycopene supplementation as an integral component of a heart-healthy diet. PMID:25469376
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Food safety challenges associated with traditional foods of Turkey
Directory of Open Access Journals (Sweden)
Arzu CAGRI-MEHMETOGLU
Full Text Available Abstract Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different requirements, and food safety risk management and risk assessment are conducted primarily by the government. Based on risk assessment, safety regulations and standards for traditional foods (e.g. Turkish white cheese, doner, helva have been established. In this paper, safety concerns surrounding the commercialization of traditional Turkish foods and related studies to identify and minimize potential hazards are discussed along with pathogen contamination in raw meat balls and aflatoxin in helva and white cheese. Based on this review, additional national risk analysis experts and related databases are urgently needed. In addition, the manufacturing processes for traditional foods need to be standardized and harmonized with international standards, such as CODEX.
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Kelly, Bridget; King MPsy, Lesley; Chapman Mnd, Kathy; Boyland, Emma; Bauman, Adrian E; Baur, Louise A
2015-04-01
We assessed the evidence for a conceptual "hierarchy of effects" of marketing, to guide understanding of the relationship between children's exposure to unhealthy food marketing and poor diets and overweight, and drive the research agenda. We reviewed studies assessing the impact of food promotions on children from MEDLINE, Web of Science, ABI Inform, World Health Organization library database, and The Gray Literature Report. We included articles published in English from 2009 to 2013, with earlier articles from a 2009 systematic review. We grouped articles by outcome of exposure and assessed outcomes within a framework depicting a hierarchy of effects of marketing exposures. Evidence supports a logical sequence of effects linking food promotions to individual-level weight outcomes. Future studies should demonstrate the sustained effects of marketing exposure, and exploit variations in exposures to assess differences in outcomes longitudinally.
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Goto, Keiko; Ominami, Chihiro; Song, Chunyan; Murayama, Nobuko; Wolff, Cindy
2014-03-01
The current study examined parental perceptions of sociocultural factors associated with healthy child feeding practices among parents of preschool-age children in rural Japan. Fifteen Japanese mothers of preschool-age children participated in this qualitative study. These participants were aged 22-39 years and resided in a rural town in western Japan. We conducted semi-structured qualitative interviews to assess parental perceptions of healthy child feeding practices and their relationships with globalization and localization. These interviews were transcribed, translated into English and coded, based on the principles of grounded theory. A codebook was developed and pre-identified, and the newly-identified themes from this codebook were examined and compared. Overall, local and seasonal foods, along with traditional Japanese foods and simple foods (soshoku), were considered to be beneficial for children. Participants also noted that children were expected to be mindful and exhibit good table manners that reflect cultural values related to meal-time socializing or family bonding, and food appreciation. On the other hand, the majority of the participants stated that foods containing food additives and imported foods were unsuitable for children. Participants noted that strong social capital, especially social support from their mothers or mothers-in-law, as well as social networks for obtaining fresh local foods, contributed to healthy child feeding practices. Cultural capital (including the preservation of traditional Japanese dietary habits, eating rules and inter-generational commensality), was also identified as being key to healthy feeding practices. Identifying and promoting the social and cultural capital that positively support healthy child feeding practices may be an important component of nutrition education programs.
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DEFF Research Database (Denmark)
Selsøe Sørensen, Henrik; Clement, Jesper; Gabrielsen, Gorm
2012-01-01
evidence for dividing consumers into two profiles: one relying on general food knowledge and another using knowledge related to signpost labels. In a combined eyetracking and questionnaire survey we analyse the influence of background knowledge and identify different patterns of visual attention......The food industry develops tasty and healthy food but fails to deliver the message to all consumers. The consumers’ background knowledge is essential for how they find and decode relevant elements in the cocktail of signs which fight for attention on food labels. In this exploratory study, we find...... for the two consumer profiles. This underlines the complexity in choosing and designing the ‘right’ elements for a food package that consumers actually look at and are able to make rational use of. In spite of any regulation of food information provided by authorities, consumers will still be confronted...
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Toxicological studies on irradiated food and food constituents
International Nuclear Information System (INIS)
Schubert, J.
1978-01-01
Selected aspects of the genotoxicology and chemistry of irradiated foods and food components are critically examined and compared with other food processing operations such as cooking, and intentional use of food additives. For example, it is estimated that if 10% of an average daily diet contained irradiated (<1.0Mrad) foods, the daily consumption of radiolytic products would be 2-20mg/d compared with a total of approximately 4000mg/d of intentional food additives and approximately 80mg/d of toxic inorganic and organic environmentally derived contaminants. Several recommendations for the genotoxicological testing of irradiated foods are given, including: (1) that feeding tests include a control diet consisting of food processed by one of the standard methods such as thermalization; (2) that more use be made of positive controls so as to have a 'built-in' measure of sensitivity and responsiveness; (3) that a battery of in vitro and in vivo short-term mutagenicity tests be performed prior to the carrying out of the long-term feeding tests; and (4) that an irradiated food be tested after it is cooked in the manner normally consumed, which may, of course, include the raw or uncooked state as well. An outline of current genetic-toxicological testing schemes is provided and examined. Emphasis is given to a modification in the protocols for the Ames mutagenicity tests leading to a reduction in the evidence of false positives and false negatives. Also described is a procedure for systematically studying combined or interactive effects, acute or chronic, which requires no more effort than that needed for testing a single agent and which yields complete dose-response curves. It is concluded that food irradiation, as a physical process, appears more advantageous from the genotoxicological, chemical, and pollution aspects than well-accepted, but actually rarely tested, physical processes such as canning. (author)
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Organic food: nutritious food or food for thought? A review of the evidence.
Magkos, Faidon; Arvaniti, Fotini; Zampelas, Antonis
2003-09-01
Apparently, one of the primary reasons for purchasing organic food is the perception that it is more nutritious than conventional food. Given the increasing interest towards organic food products, it is imperative to review the existing literature concerning the nutritional value of the produce, and to determine to what extent are consumer expectations met. There are only few well-controlled studies that are capable of making a valid comparison and, therefore, compilation of the results is difficult and generalisation of the conclusions should be made with caution. In spite of these limitations, however, some differences can be identified. Although there is little evidence that organic and conventional foods differ in respect to the concentrations of the various micronutrients (vitamins, minerals and trace elements), there seems to be a slight trend towards higher ascorbic acid content in organically grown leafy vegetables and potatoes. There is also a trend towards lower protein concentration but of higher quality in some organic vegetables and cereal crops. With respect to the rest of the nutrients and the other food groups, existing evidence is inadequate to allow for valid conclusions. Finally, animal feeding experiments indicate that animal health and reproductive performance are slightly improved when they are organically fed. A similar finding has not yet been identified in humans. Several important directions can be highlighted for future research; it seems, however, that despite any differences, a well-balanced diet can equally improve health regardless of its organic or conventional origin.
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Rationale, design and methods of the HEALTHY study nutrition intervention component.
Gillis, B; Mobley, C; Stadler, D D; Hartstein, J; Virus, A; Volpe, S L; El ghormli, L; Staten, M A; Bridgman, J; McCormick, S
2009-08-01
The HEALTHY study was a randomized, controlled, multicenter and middle school-based, multifaceted intervention designed to reduce risk factors for the development of type 2 diabetes. The study randomized 42 middle schools to intervention or control, and followed students from the sixth to the eighth grades. Here we describe the design of the HEALTHY nutrition intervention component that was developed to modify the total school food environment, defined to include the following: federal breakfast, lunch, after school snack and supper programs; a la carte venues, including snack bars and school stores; vending machines; fundraisers; and classroom parties and celebrations. Study staff implemented the intervention using core and toolbox strategies to achieve and maintain the following five intervention goals: (1) lower the average fat content of foods, (2) increase the availability and variety of fruits and vegetables, (3) limit the portion sizes and energy content of dessert and snack foods, (4) eliminate whole and 2% milk and all added sugar beverages, with the exception of low fat or nonfat flavored milk, and limit 100% fruit juice to breakfast in small portions and (5) increase the availability of higher fiber grain-based foods and legumes. Other nutrition intervention component elements were taste tests, cafeteria enhancements, cafeteria line messages and other messages about healthy eating, cafeteria learning laboratory (CLL) activities, twice-yearly training of food service staff, weekly meetings with food service managers, incentives for food service departments, and twice yearly local meetings and three national summits with district food service directors. Strengths of the intervention design were the integration of nutrition with the other HEALTHY intervention components (physical education, behavior change and communications), and the collaboration and rapport between the nutrition intervention study staff members and food service personnel at both school
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Frankenfeld, Cara L; Leslie, Timothy F; Makara, Matthew A
2015-05-14
Social and spatial factors are an important part of individual and community health. The objectives were to identify food establishment sub-types and evaluate prevalence of diabetes, obesity, and recommended fruit and vegetable consumption in relation to these sub-types in the Washington DC metropolitan area. A cross-sectional study design was used. A measure of retail food environment was calculated as the ratio of number of sources of unhealthier food options (fast food, convenience stores, and pharmacies) to healthier food options (grocery stores and specialty food stores). Two categories were created: ≤ 1.0 (healthier options) and > 1.0 (unhealthier options). k-means clustering was used to identify clusters based on proportions of grocery stores, restaurants, specialty food, fast food, convenience stores, and pharmacies. Prevalence data for county-level diabetes, obesity, and consumption of five or more fruits or vegetables per day (FV5) was obtained from the Behavioral Risk Factor Surveillance System. Multiple imputation was used to predict block-group level health outcomes with US Census demographic and economic variables as the inputs. The healthier options category clustered into three sub-types: 1) specialty food, 2) grocery stores, and 3) restaurants. The unhealthier options category clustered into two sub-types: 1) convenience stores, and 2) restaurants and fast food. Within the healthier options category, diabetes prevalence in the sub-types with high restaurants (5.9 %, p = 0.002) and high specialty food (6.1 %, p = 0.002) was lower than the grocery stores sub-type (7.1 %). The high restaurants sub-type compared to the high grocery stores sub-type had significantly lower obesity prevalence (28.6 % vs. 31.2 %, p restaurants (including fast food) sub-type was significantly associated with lower diabetes and obesity, and higher FV prevalence compared to grocery store sub-type. These results suggest that there are sub-types within larger categories of
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TRENDS IN U.S. WHEAT-BASED FOOD CONSUMPTION: NUTRITION, CONVENIENCE, AND ETHNIC FOODS
Moutou, Christele; Brester, Gary W.
1998-01-01
This study identifies U.S. consumers' use of food nutrition labels on wheat-based foods; consumer attitudes toward the importance of taste, price, and nutrition in choosing wheat-based snack foods; and consumer knowledge of Middle-Eastern wheat-based foods. A survey of U.S. primary grocery shoppers indicated that most respondents believed it was important that their diets contained wheat-based food products. A majority of respondents indicated that fat content was the most important item on f...
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Directory of Open Access Journals (Sweden)
Aurelie Moskal
Full Text Available Compared to food patterns, nutrient patterns have been rarely used particularly at international level. We studied, in the context of a multi-center study with heterogeneous data, the methodological challenges regarding pattern analyses.We identified nutrient patterns from food frequency questionnaires (FFQ in the European Prospective Investigation into Cancer and Nutrition (EPIC Study and used 24-hour dietary recall (24-HDR data to validate and describe the nutrient patterns and their related food sources. Associations between lifestyle factors and the nutrient patterns were also examined. Principal component analysis (PCA was applied on 23 nutrients derived from country-specific FFQ combining data from all EPIC centers (N = 477,312. Harmonized 24-HDRs available for a representative sample of the EPIC populations (N = 34,436 provided accurate mean group estimates of nutrients and foods by quintiles of pattern scores, presented graphically. An overall PCA combining all data captured a good proportion of the variance explained in each EPIC center. Four nutrient patterns were identified explaining 67% of the total variance: Principle component (PC 1 was characterized by a high contribution of nutrients from plant food sources and a low contribution of nutrients from animal food sources; PC2 by a high contribution of micro-nutrients and proteins; PC3 was characterized by polyunsaturated fatty acids and vitamin D; PC4 was characterized by calcium, proteins, riboflavin, and phosphorus. The nutrients with high loadings on a particular pattern as derived from country-specific FFQ also showed high deviations in their mean EPIC intakes by quintiles of pattern scores when estimated from 24-HDR. Center and energy intake explained most of the variability in pattern scores.The use of 24-HDR enabled internal validation and facilitated the interpretation of the nutrient patterns derived from FFQs in term of food sources. These outcomes open research
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Moskal, Aurelie; Pisa, Pedro T; Ferrari, Pietro; Byrnes, Graham; Freisling, Heinz; Boutron-Ruault, Marie-Christine; Cadeau, Claire; Nailler, Laura; Wendt, Andrea; Kühn, Tilman; Boeing, Heiner; Buijsse, Brian; Tjønneland, Anne; Halkjær, Jytte; Dahm, Christina C; Chiuve, Stephanie E; Quirós, Jose R; Buckland, Genevieve; Molina-Montes, Esther; Amiano, Pilar; Huerta Castaño, José M; Gurrea, Aurelio Barricarte; Khaw, Kay-Tee; Lentjes, Marleen A; Key, Timothy J; Romaguera, Dora; Vergnaud, Anne-Claire; Trichopoulou, Antonia; Bamia, Christina; Orfanos, Philippos; Palli, Domenico; Pala, Valeria; Tumino, Rosario; Sacerdote, Carlotta; de Magistris, Maria Santucci; Bueno-de-Mesquita, H Bas; Ocké, Marga C; Beulens, Joline W J; Ericson, Ulrika; Drake, Isabel; Nilsson, Lena M; Winkvist, Anna; Weiderpass, Elisabete; Hjartåker, Anette; Riboli, Elio; Slimani, Nadia
2014-01-01
Compared to food patterns, nutrient patterns have been rarely used particularly at international level. We studied, in the context of a multi-center study with heterogeneous data, the methodological challenges regarding pattern analyses. We identified nutrient patterns from food frequency questionnaires (FFQ) in the European Prospective Investigation into Cancer and Nutrition (EPIC) Study and used 24-hour dietary recall (24-HDR) data to validate and describe the nutrient patterns and their related food sources. Associations between lifestyle factors and the nutrient patterns were also examined. Principal component analysis (PCA) was applied on 23 nutrients derived from country-specific FFQ combining data from all EPIC centers (N = 477,312). Harmonized 24-HDRs available for a representative sample of the EPIC populations (N = 34,436) provided accurate mean group estimates of nutrients and foods by quintiles of pattern scores, presented graphically. An overall PCA combining all data captured a good proportion of the variance explained in each EPIC center. Four nutrient patterns were identified explaining 67% of the total variance: Principle component (PC) 1 was characterized by a high contribution of nutrients from plant food sources and a low contribution of nutrients from animal food sources; PC2 by a high contribution of micro-nutrients and proteins; PC3 was characterized by polyunsaturated fatty acids and vitamin D; PC4 was characterized by calcium, proteins, riboflavin, and phosphorus. The nutrients with high loadings on a particular pattern as derived from country-specific FFQ also showed high deviations in their mean EPIC intakes by quintiles of pattern scores when estimated from 24-HDR. Center and energy intake explained most of the variability in pattern scores. The use of 24-HDR enabled internal validation and facilitated the interpretation of the nutrient patterns derived from FFQs in term of food sources. These outcomes open research opportunities and
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FOOD DEMAND PATTERNS IN GHANAIAN URBAN HOUSEHOLDS
Directory of Open Access Journals (Sweden)
Bernard SAKYIAMAH
2018-03-01
Full Text Available This paper analysed food consumption patterns in Ghanaian urban households by comparing food commodity budget shares and estimating price and expenditure elasticities for eleven food commodity groups across different income groups. The Linear Approximation Almost Ideal Demand System (LA/AIDS was applied to the data. Demand for most of the food commodity groups was found to be elastic. The study concluded that generally, across income groups, food commodities respond negatively to changes in food prices and that cereals/bread, roots/tubers, vegetables, meat and fish will remain an important component of urban household food expenditure. Generally, household demographic characteristics such as age, gender and household size had significant effects on urban food demand patterns.
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Lim, Sun Ha; Kim, Yaesil; Yun, Ki Na; Kim, Jin Young; Jang, Jung-Hee; Han, Mee-Jung; Lee, Jongwon
2016-12-08
Many cohort studies have shown that consumption of diets containing a higher composition of foods derived from plants reduces mortality from coronary heart disease (CHD). Here, we examined the active components of a plant-based diet and the underlying mechanisms that reduce the risk of CHD using three rat models and a quantitative proteomics approach. In a short-term myocardial infarction (MI) model, intake of wheat extract (WE), the representative cardioprotectant identified by screening approximately 4,000 samples, reduced myocardial injury by inhibiting apoptosis, enhancing ATP production, and maintaining protein homeostasis. In long-term post-MI models, this myocardial protection resulted in ameliorating adverse left-ventricular remodelling, which is a predictor of heart failure. Among the wheat components, arabinose and xylose were identified as active components responsible for the observed efficacy of WE, which was administered via ingestion and tail-vein injections. Finally, the food components of plant-based diets that contained cell wall polysaccharides rich in arabinose, xylose, and possibly fucose were found to confer protection against myocardial injury. These results show for the first time that specific monosaccharides found in the cell wall polysaccharides in plant-based diets can act as active ingredients that reduce CHD by inhibiting postocclusion steps, including MI and heart failure.
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Chemical and Biological Properties of Food Allergens
Jedrychowski, L.; Wichers, H.J.
2009-01-01
This book provides epidemiological data on food allergens and information on the incidence of food allergies. It discusses the link between hypersensitivity and immune system health and covers methods used for assays on allergenic components, animal models for allergen analysis, and clinical methods
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Water availability and management for food security
Food security is directly linked to water security for food production. Water availability for crop production will be dependent upon precipitation or irrigation, soil water holding capacity, and crop water demand. The linkages among these components in rainfed agricultural systems shows the impact ...
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Consumer preferences for food allergen labeling.
Marra, Carlo A; Harvard, Stephanie; Grubisic, Maja; Galo, Jessica; Clarke, Ann; Elliott, Susan; Lynd, Larry D
2017-01-01
Food allergen labeling is an important tool to reduce risk of exposure and prevent anaphylaxis for individuals with food allergies. Health Canada released a Canadian food allergen labeling regulation (2008) and subsequent update (2012) suggesting that research is needed to guide further iterations of the regulation to improve food allergen labeling and reduce risk of exposure. The primary objective of this study was to examine consumer preferences in food labeling for allergy avoidance and anaphylaxis prevention. A secondary objective was to identify whether different subgroups within the consumer population emerged. A discrete choice experiment using a fractional factorial design divided into ten different versions with 18 choice-sets per version was developed to examine consumer preferences for different attributes of food labeling. Three distinct subgroups of Canadian consumers with different allergen considerations and food allergen labeling needs were identified. Overall, preferences for standardized precautionary and safety symbols at little or no increased cost emerged. While three distinct groups with different preferences were identified, in general the results revealed that the current Canadian food allergen labeling regulation can be improved by enforcing the use of standardized precautionary and safety symbols and educating the public on the use of these symbols.
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Reducing food losses by intelligent food logistics.
Jedermann, Reiner; Nicometo, Mike; Uysal, Ismail; Lang, Walter
2014-06-13
The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain.
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Food security and sustainable intensification.
Godfray, H Charles J; Garnett, Tara
2014-04-05
The coming decades are likely to see increasing pressures on the global food system, both on the demand side from increasing population and per capita consumption, and on the supply side from greater competition for inputs and from climate change. This paper argues that the magnitude of the challenge is such that action is needed throughout the food system, on moderating demand, reducing waste, improving governance and producing more food. It discusses in detail the last component, arguing that more food should be produced using sustainable intensification (SI) strategies, and explores the rationale behind, and meaning of, this term. It also investigates how SI may interact with other food policy agendas, in particular, land use and biodiversity, animal welfare and human nutrition.
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21 CFR 864.2220 - Synthetic cell and tissue culture media and components.
2010-04-01
... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Synthetic cell and tissue culture media and components. 864.2220 Section 864.2220 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES HEMATOLOGY AND PATHOLOGY DEVICES Cell And Tissue Culture...
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Applicability of SCAR markers to food genomics: olive oil traceability.
Pafundo, Simona; Agrimonti, Caterina; Maestri, Elena; Marmiroli, Nelson
2007-07-25
DNA analysis with molecular markers has opened a shortcut toward a genomic comprehension of complex organisms. The availability of micro-DNA extraction methods, coupled with selective amplification of the smallest extracted fragments with molecular markers, could equally bring a breakthrough in food genomics: the identification of original components in food. Amplified fragment length polymorphisms (AFLPs) have been instrumental in plant genomics because they may allow rapid and reliable analysis of multiple and potentially polymorphic sites. Nevertheless, their direct application to the analysis of DNA extracted from food matrixes is complicated by the low quality of DNA extracted: its high degradation and the presence of inhibitors of enzymatic reactions. The conversion of an AFLP fragment to a robust and specific single-locus PCR-based marker, therefore, could extend the use of molecular markers to large-scale analysis of complex agro-food matrixes. In the present study is reported the development of sequence characterized amplified regions (SCARs) starting from AFLP profiles of monovarietal olive oils analyzed on agarose gel; one of these was used to identify differences among 56 olive cultivars. All the developed markers were purposefully amplified in olive oils to apply them to olive oil traceability.
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FOOD QUALITY MANAGEMENT AND SAFETY
Rizwana Khatoon; Debkumar Chakraborty; R.C. Chandni; Amar Sankar; A.V. Raghu
2017-01-01
Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP ...
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Directory of Open Access Journals (Sweden)
Kejian Chu
2018-01-01
Full Text Available Identification of the key environmental indicators (KEIs from a large number of environmental variables is important for environmental management in tidal flat reclamation areas. In this study, a modified principal component analysis approach (MPCA has been developed for determining the KEIs. The MPCA accounts for the two important attributes of the environmental variables: pollution status and temporal variation, in addition to the commonly considered numerical divergence attribute. It also incorporates the distance correlation (dCor to replace the Pearson’s correlation to measure the nonlinear interrelationship between the variables. The proposed method was applied to the Tiaozini sand shoal, a large-scale tidal flat reclamation region in China. Five KEIs were identified as dissolved inorganic nitrogen, Cd, petroleum in the water column, Hg, and total organic carbon in the sediment. The identified KEIs were shown to respond well to the biodiversity of phytoplankton. This demonstrated that the identified KEIs adequately represent the environmental condition in the coastal marine system. Therefore, the MPCA is a practicable method for extracting effective indicators that have key roles in the coastal and marine environment.
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Liu, Tai-Ti; Yang, Tsung-Shi
2012-05-01
Using natural additives to preserve foods has become popular due to consumer demands for nature and safety. Antimicrobial activity is one of the most important properties in many plant essential oils (EOs). The antimicrobial activity of the essential oil of Litsea cubeba (LC-EO) from Taiwan and the antimicrobial impact of individual volatile components in the oil on pathogens or spoilage microorganisms: Vibrio parahaemolyticus, Listeria monocytogenes, Lactobacillus plantarum, and Hansenula anomala in vitro, and the antimicrobial activity of the LC-EO against these organisms in food systems were studied. The "antimicrobial impact" (AI) is a new term that combines the effects of minimal microbicidal concentration (MMC) and quantity of an antimicrobial substance. The AI can quantitatively reflect the relative importance of individual components of the EO on the entire antimicrobial activity of the EO. The MMCs of the LC-EO against V. parahaemolyticus, L. monocytogenes, L. plantarum, and H. anomala were determined as 750, 750, 1500, and 375 μg/g, respectively in vitro. The MMCs of the LC-EO were 3000, 6000, and 12,000 μg/g for L. monocytogenes in tofu stored at 4 °C, 25 °C, and 37 °C, respectively. The temperature affected the bacterial growth which consequently influenced the MMCs of the LC-EO. The MMCs of the LC-EO were 3000, 6000, and 375 μg/g for Vibrio spp. in oysters, L. plantarum in orange-milk beverage, and H. anomala in soy sauce, respectively. Except for soy sauce, the food systems exhibited marked matrix effects on diminishing the antimicrobial activity of the LC-EO. Averagely, citral accounted for ca 70% of the total AI value for all the tested organisms, and the rest of the AI value of the LC-EO was determined by all the tested compounds (ca 4%) and the unidentified compounds (ca 26%). Copyright © 2012 Elsevier B.V. All rights reserved.
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The Psycho-sensorial Value of the Food Products – a Provocative Component in Purchase Decision
Directory of Open Access Journals (Sweden)
Magdalena Bobe
2011-11-01
Full Text Available The psycho-sensorial value is a specific, complex and determinant concept of the food products that is reflected by means of psycho-sensorial properties such as: shape, size, aspect, colour, taste, smell, fragrance, bouquet, density, clarity. The assessment of these properties by the consumers is decisive for the acceptance or the rejection of foods and classifies the products into savoury, or non-savoury, attractive, indifferent, or unattractive. The psycho-sensorial features of food products allow us to make quick assessments of their qualities, but with a high degree of subjectivity among the common consumers and big individual variations, assessments that are highly influenced by the hedonic value of food products. The sensory analysis of foods is part of the modern analytical methods: when correctly and scientifically applied, it allows a real assessment of the quality of these products, evaluation which could not be obtained only by assessing physicochemical and microbiological methods. However, the scientific methods for sensorial assessment have a higher degree of objectivity and are used successfully in industry and trade, in evaluating the qualitative level of foods by authorised and qualified people. Otherwise, the design of the psycho-sensorial value of food products involves tests and sensorial analyses and has as main objective the establishment of concordances among the consumers’ demands and the level of the sensorial characteristics of the products. The present paper aims at underlining the necessity to design the psycho-sensorial value of processed foods, as well as the importance of educating and informing the consumers for a better capacity to get oriented on the market, and implicitly, for a right purchase decision.
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The Role of Food Banks in Addressing Food Insecurity: A Systematic Review.
Bazerghi, Chantelle; McKay, Fiona H; Dunn, Matthew
2016-08-01
Food banks play a major role in the food aid sector by distributing donated and purchased groceries directly to food insecure families. The public health implications of food insecurity are significant, particularly as food insecurity has a higher prevalence among certain population groups. This review consolidates current knowledge about the function and efficacy of food banks to address food insecurity. A systematic review was conducted. Thirty-five publications were reviewed, of which 14 examined food security status, 13 analysed nutritional quality of food provided, and 24 considered clients' needs in relation to food bank use. This review found that while food banks have an important role to play in providing immediate solutions to severe food deprivation, they are limited in their capacity to improve overall food security outcomes due to the limited provision of nutrient-dense foods in insufficient amounts, especially from dairy, vegetables and fruits. Food banks have the potential to improve food security outcomes when operational resources are adequate, provisions of perishable food groups are available, and client needs are identified and addressed.
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Escherichia Coli Food Contamination on Three Type of Food Establishment in South Jakarta, 2003
I Made Djaja
2008-01-01
Food with its nutrient constituencies is important and needed by all biological organisms including human live. On theaters hand through food could transfer some of diseases agent that could cause gastro-intestinal disorder and food intoxication. Food contamination prevalence is still height (by E. coli 65.5%) and diarrhea cases 116.075 in 1995, food out break intoxication 31.919 occur in 1997, and with CFR 0.15%. Prospective study has been done in order to identify the E. coli food contamina...
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DEFF Research Database (Denmark)
Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander
2014-01-01
In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria....... These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product...... identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing...
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Monge-Rojas, Rafael; Smith-Castro, Vanessa; Colón-Ramos, Uriyoán; Aragón, M Catalina; Herrera-Raven, Francisco
2013-01-01
The aim of this study was to identify psychosocial factors that influence fast-food consumption in urban and rural Costa Rican adolescents. A self-administered questionnaire designed for the study asked about sociodemographic information, frequency of fast-food consumption, meaning of "fast food," location of purchase, and psychosocial correlates. Five psychosocial factors were extracted by using principal components analysis with Varimax rotation method and eigenvalues. Descriptive statistics and a hierarchical linear regression model were used to predict the frequency of fast-food consumption. Responses from 400 adolescents (ages 12-17 y) reveal that daily consumption of fast food was 1.8 times more frequently mentioned by rural adolescents compared with urban youth. Urban and rural differences were found in the way adolescents classified fast foods (rural adolescents included more traditional foods like chips, sandwiches, and Casado-a dish consisting of rice, black beans, plantains, salad, and a meat), and in purchasing locations (rural adolescents identified neighborhood convenience stores as fast-food restaurants). Living in rural areas, convenience and availability of foods, and the presence of external loci of control were predictors of a higher frequency of fast-food consumption, whereas health awareness predicted a lower frequency. The development of interventions to reduce fast-food consumption in Costa Rican adolescents should consider not only convenience, but also the availability of these foods where adolescents are more exposed, particularly in rural areas. Interventions such as improving the convenience of healthy fast foods available in school canteens and neighborhood stores, policies to increase the price of unhealthy fast food, and activities to provide adolescents with the skills to increase self-efficacy and reduce the effect of external loci of control are recommended. Copyright © 2013 Elsevier Inc. All rights reserved.
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Prediction of frozen food properties during freezing using product composition.
Boonsupthip, W; Heldman, D R
2007-06-01
Frozen water fraction (FWF), as a function of temperature, is an important parameter for use in the design of food freezing processes. An FWF-prediction model, based on concentrations and molecular weights of specific product components, has been developed. Published food composition data were used to determine the identity and composition of key components. The model proposed in this investigation had been verified using published experimental FWF data and initial freezing temperature data, and by comparison to outputs from previously published models. It was found that specific food components with significant influence on freezing temperature depression of food products included low molecular weight water-soluble compounds with molality of 50 micromol per 100 g food or higher. Based on an analysis of 200 high-moisture food products, nearly 45% of the experimental initial freezing temperature data were within an absolute difference (AD) of +/- 0.15 degrees C and standard error (SE) of +/- 0.65 degrees C when compared to values predicted by the proposed model. The predicted relationship between temperature and FWF for all analyzed food products provided close agreements with experimental data (+/- 0.06 SE). The proposed model provided similar prediction capability for high- and intermediate-moisture food products. In addition, the proposed model provided statistically better prediction of initial freezing temperature and FWF than previous published models.
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Cereal based functional food of Indian subcontinent: a review.
Das, Arpita; Raychaudhuri, Utpal; Chakraborty, Runu
2012-12-01
Due to constant health awareness and readily available information on usefulness of different diet and their direct link with health, the demand of functional food is increasing day by day. The concept of functional foods includes foods or food ingredients that exert a beneficial effect on host health and/or reduce the risk of chronic disease beyond basic nutritional functions. Increasing awareness of consumer health and interest in functional foods to achieve a healthy lifestyle has resulted in the need for food products with versatile health-benefiting properties. Cereal- and cereal component-based food products offer opportunities to include probiotics, prebiotics, and fibers in the human diet. Various growth studies using probiotic Lactic acid bacteria on cereal-based substrates and utilization of whole grain or components as high-fiber foods in developing novel food products lend support to the idea that cereal-based media may well be good probiotic carriers. It is essential that science and traditional knowledge should go together to find mutually beneficial results. In the Indian subcontinent, making use of fermented food and beverages using local food crops and other biological resources are very common. But the nature of the products and the base material vary from region to region.
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Analysis of School Food Safety Programs Based on HACCP Principles
Roberts, Kevin R.; Sauer, Kevin; Sneed, Jeannie; Kwon, Junehee; Olds, David; Cole, Kerri; Shanklin, Carol
2014-01-01
Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: (1) Evaluate how schools are implementing components of food safety programs; and (2) Determine foodservice employees food-handling practices related to food safety.…
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ESSENCE OF THE PROBLEM OF ENSURING FOOD SECURITY
Lalayan G. G.
2013-01-01
In this article we have revealed the essence of the problem of ensuring food security in detail. The components of economic safety at macroeconomic level are described, defining conditions of ensuring national food security are shown
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Food consumption pattern and obesity in preschool children in Feira de Santana, Bahia, Brazil
Directory of Open Access Journals (Sweden)
Karina Emanuella Peixoto de Souza GOMES
Full Text Available ABSTRACT Objective To evaluate the association between food consumption patterns and obesity in preschool children in Feira de Santana, Bahia, Brazil. Methods Cross-sectional, population-based nested within a live-birth cohort study of 813 children, which has started in 2004 in Feira de Santana, Bahia. The anthropometric status among children under four years of age was evaluated based on their body mass index; obesity/severe obesity was defined as a Z-score >+2. The Food Frequency Questionnaire was used to identify dietary patterns using principal components analysis. The association between obesity and food consumption patterns was assessed using Pearson’s Chi-squared test and logistic regression, adopting p<0.05 to denote statistical significance. Results Obesity was detected in 12.7% of the children investigated. Four food consumption patterns were identified: dietary pattern 1 (milk and other dairy products, vegetables and tubers, cereals, legumes, fruits, and fish; dietary pattern 2 (deep-fried or baked snacks, soft drinks/artificial fruit juices, oils and fats, sweets, and coffee/tea; dietary pattern 3 (encased meats, fast food, ketchup/mayonnaise, and eggs; and, dietary pattern 4 (chicken and red meats. Obesity was statistically associated with high adherence to the dietary pattern 3 (OR=1.92; 95%CI=1.01-3.66. Conclusion The results obtained showed that the high intake of energy-dense foods (dietary pattern 3 was a contributing factor to childhood obesity. These data reinforce the need for public policies and food education programs in health units and schools, aiming to change children’s eating habits, significant predictors of nutritional problems.
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Consumer understanding of food labels: toward a generic tool for identifying the average consumer
DEFF Research Database (Denmark)
Sørensen, Henrik Selsøe; Holm, Lotte; Møgelvang-Hansen, Peter
2013-01-01
The ‘average consumer’ is referred to as a standard in regulatory contexts when attempts are made to benchmark how consumers are expected to reason while decoding food labels. An attempt is made to operationalize this hypothetical ‘average consumer’ by proposing a tool for measuring the level of ...... that independent future studies of consumer behavior and decision making in relation to food products in different contexts could benefit from this type of benchmarking tool.......The ‘average consumer’ is referred to as a standard in regulatory contexts when attempts are made to benchmark how consumers are expected to reason while decoding food labels. An attempt is made to operationalize this hypothetical ‘average consumer’ by proposing a tool for measuring the level...... of informedness of an individual consumer against the national median at any time. Informedness, i.e. the individual consumer's ability to interpret correctly the meaning of the words and signs on a food label is isolated as one essential dimension for dividing consumers into three groups: less-informed, informed...
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Romani, Simona; Grappi, Silvia; Bagozzi, Richard P; Barone, Ada Maria
2018-02-01
Recent research has started to show the key role of daily food provision practices in affecting household food waste. Building on and extending these previous contributions, the objective of this paper is to investigate how individuals' everyday practices regarding food (e.g., shopping, cooking, eating, etc.) lead to food waste, and how policy makers and the food industry can implement effective strategies to influence such practices and ultimately help consumers reduce food waste. The research performs three Studies; a critical incident qualitative study (Study 1; N = 514) and a quantitative, survey-based study (Study 2; N = 456) to identify and examine relevant food management behaviors associated with domestic waste. Lastly, findings from a field experiment (Study 3; N = 210) suggest that a specific educational intervention, directed at increasing consumers' perceived skills related to food preparation planning behaviors, reduces domestic food waste. Implications of the research for policy makers and the food industry are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food prepara...
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Intake of energy and nutrients; harmonization of Food Composition Databases.
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.
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Technical and economical aspects of mass spectrometry in food and agricultural industries
International Nuclear Information System (INIS)
Cornu, Ayme
1975-01-01
Mass spectrometry proved to be very useful for solving analytical problems in food and agricultural industries. Its essential properties are: high resolution mass spectrometry allows to find the molecular structure of an isolated compound, even with a very small sample; associated with on line gas chromatographic separation, it gives the possibility to identify a great number of components in a small complex extract; isotope determinations by mass spectrometry give an essential contribution to follow kinetic mechanisms of formation of natural molecules in plant-growing, photosynthesis, fertilization, ..., leading to identification of the origin of foods and beverages. The economical aspect of mass spectrometry is characterized by the cost of investment in instrumentation and the necessary high level of competence of the technicians [fr
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Lucan, Sean C.; Varona, Monica; Maroko, Andrew R.; Bumol, Joel; Torrens, Luis; Wylie-Rosett, Judith
2013-01-01
OBJECTIVES Mobile food vendors (also known as street food vendors) may be important sources of food, particularly in minority and low-income communities. Unfortunately, there are no good data sources on where, when, or what vendors sell. The lack of a published assessment method may contribute to the relative exclusion of mobile food vendors from existing food-environment research. A goal of this study was to develop, pilot, and troubleshoot a method to assess mobile food vendors. STUDY DESIGN Cross-sectional assessment of mobile food vendors through direct observations and brief interviews. METHODS Using printed maps, investigators canvassed all streets in Bronx County, NY (excluding highways but including entrance and exit ramps) in 2010, looking for mobile food vendors. For each vendor identified, researchers recorded a unique identifier, the vendor’s location, and direct observations. Investigators also recorded vendors answers to where, when, and what they sold. RESULTS Of 372 identified vendors, 38% did not answer brief-interview questions (19% were “in transit”, 15% refused; others were absent from their carts/trucks/stands or with customers). About 7% of vendors who ultimately answered questions were reluctant to engage with researchers. Some vendors expressed concerns about regulatory authority; only 34% of vendors had visible permits or licenses and many vendors had improvised illegitimate-appearing set-ups. The majority of vendors (75% of those responding) felt most comfortable speaking Spanish; 5% preferred other non-English languages. Nearly a third of vendors changed selling locations (streets, neighborhoods, boroughs) day-to-day or even within a given day. There was considerable variability in times (hours, days, months) in which vendors reported doing business; for 86% of vendors, weather was a deciding factor. CONCLUSIONS Mobile food vendors have a variable and fluid presence in an urban environment. Variability in hours and locations, having
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Wagner, Heather Scherschel; Ahlstrom, Britt; Redden, Joseph P; Vickers, Zata; Mann, Traci
2014-12-01
People seek out their own idiosyncratic comfort foods when in negative moods, and they believe that these foods rapidly improve their mood. The purpose of these studies is to investigate whether comfort foods actually provide psychological benefits, and if so, whether they improve mood better than comparison foods or no food. Participants first completed an online questionnaire to indicate their comfort foods and a variety of comparison foods. During two lab sessions a week apart from each other (and at least a week after the online questionnaire, counterbalanced in order), participants watched films that induced negative affect. In one session, participants were then served their comfort food. In the other, participants were served an equally liked noncomfort food (Study 1), a neutral food (Study 2), or no food (Studies 3 and 4). Short-term mood changes were measured so that we could seek out psychological effects of these foods, rather than biochemical effects on mood from particular food components (e.g., sugars or vitamins). Comfort foods led to significant improvements in mood, but no more than other foods or no food. Although people believe that comfort foods provide them with mood benefits, comfort foods do not provide comfort beyond that of other foods (or no food). These results are likely not due to a floor effect because participants' moods did not return to baseline levels. Individuals may be giving comfort food "credit" for mood effects that would have occurred even in the absence of the comfort food.
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Risk Management for Food Allergy
DEFF Research Database (Denmark)
Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little...... appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including...... indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining...
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Smith, Claire; Gray, Andrew Robert; Fleming, Elizabeth Ann; Parnell, Winsome Ruth
2014-10-01
To investigate: (i) the percentage of the New Zealand (NZ) population reporting fast food/takeaway food and restaurant/café food per day; (ii) examine demographic factors associated with their use; (iii) quantify their contribution to energy intake; and (iv) describe the specific types of foods reported from both sources. Twenty-four hour diet recalls from the cross-sectional 2008/09 NZ Adult Nutrition Survey were used to identify fast-food and restaurant-food consumers. NZ households. Adults aged 15 years and older (n 4721). Overall 28 % reported consuming at least one fast food and 14 % a restaurant food within the 24 h diet recall. Fast-food consumption was not associated with level of education or an area-based measure of socio-economic status, but a higher education was positively associated with restaurant-food consumption. Individual factors such as ethnicity, household size, age, sex and marital status were found to be important influences on the use of fast food and restaurant food. Fast-food consumption was more prevalent among participants living in urban areas, young adults (19-30 years) and Māori compared with NZ European and Others. The most frequently reported fast foods were bread-based dishes, potatoes (including fries) and non-alcoholic beverages. Given the high reported consumption of fast food by young adults, health promotion initiatives both to improve the nutritional quality of fast-food menus and to encourage healthier food choices would likely make a large impact on the overall diet quality of this group.
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Marsella, Rosanna
2013-12-01
Allergies are common in horses. It is important to identify and correct as many factors as possible to control pruritus and make the patient comfortable. Culicoides hypersensitivity is a common component in allergic horses. The main treatment continues to be rigorous fly control and avoidance of insect bites. Environmental allergies are best addressed by early identification of the offending allergens and formulation of allergen-specific immunotherapy to decrease the need for rescue medications. Food allergy is best managed with food avoidance. Urticaria is one of the manifestations of allergic disease wherein detection of the triggering cause is essential for management. Copyright © 2013 Elsevier Inc. All rights reserved.
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Ozturk, Orgul D; McInnes, Melayne M; Blake, Christine E; Frongillo, Edward A; Jones, Sonya J
2016-01-01
The objective of this study is to develop a structured observational method for the systematic assessment of the food-choice architecture that can be used to identify key points for behavioral economic intervention intended to improve the health quality of children's diets. We use an ethnographic approach with observations at twelve elementary schools to construct our survey instrument. Elements of the structured observational method include decision environment, salience, accessibility/convenience, defaults/verbal prompts, number of choices, serving ware/method/packaging, and social/physical eating environment. Our survey reveals important "nudgeable" components of the elementary school food-choice architecture, including precommitment and default options on the lunch line.
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Association between food insecurity and food intake.
Araújo, Melissa Luciana de; Mendonça, Raquel de Deus; Lopes Filho, José Divino; Lopes, Aline Cristine Souza
2018-03-28
We aim to identify the prevalence of food insecurity and to ascertain the association between food insecurity and food intake. A cross-sectional survey. The study included users of a primary healthcare service in Belo Horizonte, Brazil, from 2013 to 2014. Socioeconomic, health, and food intake data were gathered using a questionnaire and the Brazilian Food Insecurity Scale. Individuals 20 years old or older (n = 2817). The prevalence of food insecurity among families with individuals under 18 years was 41.0%, and 26.4% in other households. After adjusting for potential confounders, the households in food insecurity with members under 18 years old, the consumption of fruits and vegetables (RP = 0.70, 95%IC: 0.58-0.84), and fruits (RP = 0.74, 95%IC: 0.59-0.93) was lower; and consumption of beans was higher (RP = 1.49, 95%IC: 1.06-2.09) compared to those with food security. In households without members under 18 years old, the consumption of fruits and vegetables (RP = 0.68, 95%IC: 0.58-0.79), fruits (RP = 0.61, 95%IC: 0.50-0.74), and beans (RP = 0.78, 95%IC: 0.63-0.97) was lower; and the consumption of tubers (RP = 1.36, 95%IC: 1.03-1.79) was higher. However, the state of food insecurity did not affect the consumption of ultra-processed foods, independently of age, sex, marital status, educational level, and employed status. Food insecurity negatively affected the fruit and vegetable consumption in both types of families tested. The consumption of beans was higher in households with children and adolescents, and the consumption of tubers was higher in households without children and adolescents. However, food insecurity did not change the intake of ultraprocessed foods. Copyright © 2018 Elsevier Inc. All rights reserved.
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Application of fats in some food products
Directory of Open Access Journals (Sweden)
Raquel Vallerio Rios
2014-03-01
Full Text Available Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market trend. In addition, the development of new products using fat substitutes can be a good option for companies that are always trying to reduce costs or substitute trans fat or saturated fat. However, the successful development of these products is still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, and because the consumers who want or need to replace these ingredients, seek products with similar characteristics to those of the original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirable flavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer and consequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viable strategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritional characteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, ice cream, bakery products like biscuits, breads, and cakes considering the major
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Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service
Directory of Open Access Journals (Sweden)
Belén Derqui
2016-07-01
Full Text Available Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible” food waste that has an economic impact on the results is minimised. Nevertheless, visibility of real waste is often low. At the same time, awareness of (and therefore initiatives to reduce food waste that does not directly affect a firm’s profit can be increased through multi-stakeholder collaboration. Opportunities for reducing food waste therefore arise from increasing the visibility of food that is discarded as well as addressing plate waste. We identify best practices that could lead to a reduction of the amount of food waste generated in the out of home channel in Spain.
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Liu, Jodi L; Han, Bing; Cohen, Deborah A
2015-08-06
Accurate conceptualizations of neighborhood environments are important in the design of policies and programs aiming to improve access to healthy food. Neighborhood environments are often defined by administrative units or buffers around points of interest. An individual may eat and shop for food within or outside these areas, which may not reflect accessibility of food establishments. This article examines the relevance of different definitions of food environments. We collected data on trips to food establishments using a 1-week food and travel diary and global positioning system devices. Spatial-temporal clustering methods were applied to identify homes and food establishments visited by study participants. We identified 513 visits to food establishments (sit-down restaurants, fast-food/convenience stores, malls or stores, groceries/supermarkets) by 135 participants in 5 US cities. The average distance between the food establishments and homes was 2.6 miles (standard deviation, 3.7 miles). Only 34% of the visited food establishments were within participants' neighborhood census tract. Buffers of 1 or 2 miles around the home covered 55% to 65% of visited food establishments. There was a significant difference in the mean distances to food establishments types (P = .008). On average, participants traveled the longest distances to restaurants and the shortest distances to groceries/supermarkets. Many definitions of the neighborhood food environment are misaligned with individual travel patterns, which may help explain the mixed findings in studies of neighborhood food environments. Neighborhood environments defined by actual travel activity may provide more insight on how the food environment influences dietary and food shopping choices.
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DEFF Research Database (Denmark)
Schmidt, Lars E; Dalhoff, Kim
2002-01-01
Interactions between food and drugs may inadvertently reduce or increase the drug effect. The majority of clinically relevant food-drug interactions are caused by food-induced changes in the bioavailability of the drug. Since the bioavailability and clinical effect of most drugs are correlated......, the bioavailability is an important pharmacokinetic effect parameter. However, in order to evaluate the clinical relevance of a food-drug interaction, the impact of food intake on the clinical effect of the drug has to be quantified as well. As a result of quality review in healthcare systems, healthcare providers...... are increasingly required to develop methods for identifying and preventing adverse food-drug interactions. In this review of original literature, we have tried to provide both pharmacokinetic and clinical effect parameters of clinically relevant food-drug interactions. The most important interactions are those...
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Food irradiation and combination processes
International Nuclear Information System (INIS)
Campbell-Platt, G.; Grandison, A.S.
1990-01-01
International approval of food irradiation is being given for the use of low and medium doses. Uses are being permitted for different categories of foods with maximum levels being set between 1 and 10 kGy. To maximize the effectiveness of these mild irradiation treatments while minimizing any organoleptic quality changes, combination processes of other technologies with irradiation will be useful. Combinations most likely to be exploited in optimal food processing include the use of heat, low temperature, and modified-atmosphere packaging. Because irradiation does not have a residual effect, the food packaging itself becomes an important component of a successful process. These combination processes provide promising alternatives to the use of chemical preservatives or harsher processing techniques. (author)
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Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Rincon-Delgadillo, M I; Lopez-Hernandez, A; Wijaya, I; Rankin, S A
2012-03-01
Starter distillates (SDL) are used as ingredients in the formulation of many food products such as cottage cheese, margarine, vegetable oil spreads, processed cheese, and sour cream to increase the levels of naturally occurring buttery aroma associated with fermentation. This buttery aroma results, in part, from the presence of the vicinal dicarbonyl, diacetyl, which imparts a high level of buttery flavor notes and is a key component of SDL. Diacetyl (2,3-butanedione) is a volatile product of citrate metabolism produced by certain bacteria, including Lactococcus lactis ssp. diacetylactis and Leuconostoc citrovorum. In the United States, SDL are regarded as generally recognized as safe ingredients, whereby usage in food products is limited by good manufacturing practices. Recently, diacetyl has been implicated as a causative agent in certain lung ailments in plant workers; however, little is published about the volatile composition of SDL and the levels of diacetyl or other flavoring components in finished dairy products. The objective of this work was to characterize the volatile compounds of commercial SDL and to quantitate levels of diacetyl and other Flavor and Extract Manufacturers Association-designated high-priority flavoring components found in 18 SDL samples and 24 selected dairy products. Headspace volatiles were assessed using a solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. In addition to diacetyl (ranging from 1.2 to 22,000 μg/g), 40 compounds including 8 organic acids, 4 alcohols, 3 aldehydes, 7 esters, 3 furans, 10 ketones, 2 lactones, 2 sulfur-containing compounds, and 1 terpene were detected in the SDL. A total of 22 food samples were found to contain diacetyl ranging from 4.5 to 2,700 μg/100g. Other volatile compounds, including acetaldehyde, acetic acid, acetoin, benzaldehyde, butyric acid, formic acid, furfural, 2,3-heptanedione, 2,3-pentanedione, and propanoic acid, were also identified and quantified in SDL
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What is food poverty? A conceptual framework
O'Connor, Niamh; Farag, K.W.; Baines, Richard
2016-01-01
Purpose – Recently, food poverty has been subject to much academic, political and media attention following the recent reduction in consumer purchasing power as a result of food and energy price volatility. Yet the lack of consensus related to food poverty terminology acts as an inhibitor in both identifying and addressing the issue in the UK, specifically as a separate problem to that of food insecurity. Misunderstanding of terminology is an impediment to identifying similarities and differe...
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Food additives, contaminants and other minor components: effects on human gut microbiota-a review.
Roca-Saavedra, Paula; Mendez-Vilabrille, Veronica; Miranda, Jose Manuel; Nebot, Carolina; Cardelle-Cobas, Alejandra; Franco, Carlos M; Cepeda, Alberto
2018-02-01
Gut bacteria play an important role in several metabolic processes and human diseases, such as obesity and accompanying co-morbidities, such as fatty liver disease, insulin resistance/diabetes, and cardiovascular events. Among other factors, dietary patterns, probiotics, prebiotics, synbiotics, antibiotics, and non-dietary factors, such as stress, age, exercise, and climatic conditions, can dramatically impact the human gut microbiota equilibrium and diversity. However, the effect of minor food constituents, including food additives and trace contaminants, on human gut microbiota has received less attention. Consequently, the present review aimed to provide an objective perspective of the current knowledge regarding the impacts of minor food constituents on human gut microbiota and consequently, on human health.
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Food Fortification Stability Study
Sirmons, T.; Cooper, M.; Douglas, G.
2017-01-01
NASA has established the goal of traveling beyond low-Earth orbit and extending manned exploration to Mars. The length of proposed Mars missions and the lack of resupply missions increases the importance of nutritional content in the food system, which will need a five-year shelf life. The purpose of this research is to assess the stability of vitamin supplementation in traditionally processed spaceflight foods. It is expected that commercially available fortification nutrients will remain stable through a long duration exploration mission at sufficient levels if compatible formulation, processing, and storage temperatures are achieved. Five vitamins (vitamin E, vitamin K, pantothenic acid, folic acid, and thiamin) were blended into a vitamin premix (DSM, Freeport, TX) such that the vitamin concentration per serving equaled 25% of the recommended daily intake after two years of ambient storage. Four freeze-dried foods (Scrambled Eggs, Italian Vegetables, Potatoes Au Gratin, Noodles and Chicken) and four thermo-stabilized foods (Curry Sauce with Vegetables, Chicken Noodle Soup, Grilled Pork Chop, Rice with Butter) were produced, with and without the vitamin premix, to assess the impact of the added fortification on color and taste and to determine the stability of supplemental vitamins in spaceflight foods. The addition of fortification to spaceflight foods did not greatly alter the organoleptic properties of most products. In most cases, overall acceptability scores remained above 6.0 (minimum acceptable score) following six months and one year of low-temperature storage. Likewise, the color of fortified products appears to be preserved over one year of storage. The only exceptions were Grilled pork Chop and Chicken Noodle Soup whose individual components appeareddegrade rapidly over one year of storage. Finally, most vitamins appeared to be stable during long-term storage. The only exception was thiamin, which degraded rapidly during the first year of storage at
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DEFF Research Database (Denmark)
Hare-Bruun, Helle; Nielsen, Birgit Margrethe Nøhr; Kristensen, Peter L
2011-01-01
Obesity has increased since the early 1980s, and despite numerous attempts, effective strategies to counter this worldwide epidemic are lacking. Food preferences are established early in life and are difficult to change later. There is therefore a need to identify factors that influence...... the development of food preferences. Our aim was therefore, to investigate cross-sectional and prospective associations between TV viewing habits and food preferences and habits, respectively. We hypothesized that more TV viewing was associated with less healthy concomitant and future food preferences and food...
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Food colors: Existing and emerging food safety concerns.
Oplatowska-Stachowiak, Michalina; Elliott, Christopher T
2017-02-11
Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes-both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.
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Food matrix interaction and bioavailability of bioactive peptides
Udenigwe, Chibuike C.; Fogliano, Vincenzo
2017-01-01
Several peptides derived from food protein digestion possess regulatory functions that can lead to health promotion. Such peptides can be used as nutraceuticals and their inclusion as active components of functional food products is increasingly gaining attention. However, physiological evidence to
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Feig, Emily H; Winter, Samantha R; Kounios, John; Erickson, Brian; Berkowitz, Staci A; Lowe, Michael R
2017-10-01
A history of dieting to lose weight has been shown to be a robust predictor of future weight gain. A potential factor in propensity towards weight gain is the nature of people's reactions to the abundance of highly palatable food cues in the environment. Event Related Potentials (ERPs) have revealed differences in how the brain processes food cues between obese and normal weight individuals, as well as between restrained and unrestrained eaters. However, comparisons by weight status are not informative regarding whether differences predate or follow weight gain in obese individuals and restrained eating has not consistently been found to predict future weight gain. The present study compared ERP responses to food cues in non-obese historic dieters (HDs) to non-obese never dieters (NDs). HDs showed a blunted N1 component relative to NDs overall, and delayed N1 and P2 components compared to NDs in the hungry state, suggesting that early, perceptual processing of food cues differs between these groups, especially when food-deprived. HDs also showed a more hunger-dependent sustained ERP (LPP) compared to NDs. Future research should test ERP-based food cue responsivity as a mediator between dieting history and future weight gain to better identify those most at risk for weight gain as well as the nature of their vulnerability. Copyright © 2017 Elsevier Inc. All rights reserved.
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Food and nutrition security indicators: A review
Pangaribowo, Evita Hanie; Gerber, Nicolas; Torero, Maximo
2013-01-01
As the problems of food and nutrition insecurity are currently more complex, identifying and choosing relevant indicators is crucial. This paper identifies the need to go beyond the state-of-the-art because current FNS indicators do not account for the short-term economic shocks which have been identified as key factors for food and nutrition security. As the nature of food and nutrition security status is different between short- term and long-term causes, there is a need to differentiate be...
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78 FR 41840 - Indirect Food Additives: Adhesives and Components of Coatings
2013-07-12
... want to foreclose access to a safe material whose use may be necessary in the future, reasoning that if... decision to approve the petition will be made available for inspection at the Center for Food Safety and... available for public disclosure before making the documents available for inspection. VI. Environmental...
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Lucan, S C; Varona, M; Maroko, A R; Bumol, J; Torrens, L; Wylie-Rosett, J
2013-08-01
Mobile food vendors (also known as street food vendors) may be important sources of food, particularly in minority and low-income communities. Unfortunately, there are no good data sources on where, when, or what vendors sell. The lack of a published assessment method may contribute to the relative exclusion of mobile food vendors from existing food-environment research. A goal of this study was to develop, pilot, and refine a method to assess mobile food vendors. Cross-sectional assessment of mobile food vendors through direct observations and brief interviews. Using printed maps, investigators canvassed all streets in Bronx County, NY (excluding highways but including entrance and exit ramps) in 2010, looking for mobile food vendors. For each vendor identified, researchers recorded a unique identifier, the vendor's location, and direct observations. Investigators also recorded vendors answers to where, when, and what they sold. Of 372 identified vendors, 38% did not answer brief-interview questions (19% were 'in transit', 15% refused; others were absent from their carts/trucks/stands or with customers). About 7% of vendors who ultimately answered questions were reluctant to engage with researchers. Some vendors expressed concerns about regulatory authority; only 34% of vendors had visible permits or licenses and many vendors had improvised illegitimate-appearing set-ups. The majority of vendors (75% of those responding) felt most comfortable speaking Spanish; 5% preferred other non-English languages. Nearly a third of vendors changed selling locations (streets, neighbourhoods, boroughs) day-to-day or even within a given day. There was considerable variability in times (hours, days, months) in which vendors reported doing business; for 86% of vendors, weather was a deciding factor. Mobile food vendors have a variable and fluid presence in an urban environment. Variability in hours and locations, having most comfort with languages other than English, and reluctance
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DISTRIBUTION OF HEAVY METALS AMONG THE COMPONENTS OF FRESHWATER ECOSYSTEMS (REVIEW
Directory of Open Access Journals (Sweden)
N. Kolesnyk
2014-09-01
Full Text Available Purpose. To review scientific sources on the distribution of heavy metals among the components of freshwater ecosystems. Findings. The review of the works of many scientists showed that heavy metals are widespread in the biotic and abiotic components of freshwater ecosystems. The article highlights the distribution of heavy metals in water, bottom sediments, natural food base, fish organs and tissues. It has been shown that as a result of global pollution of the ecosystem, the majority of Ukrainian rivers belong to polluted and very polluted. Of special interest are the studies of the distribution of heavy metals in phytoplankton, zooplankton, and zoobenthos because these components occupy a certain position in fish food chain. The presence of heavy metals in the natural food base showed that, on one hand, it could accumulate heavy metals in large amounts in such a way cleaning the water; and on the other hand, the heavy metals could migrate in the food web and contaminate fish. Ones of objects, which should be given attention when assessing toxicologic pollution, are aquatic plants, in particular phytoplankton. Studies showed that the accumulation of heavy metals in plants occurred first of all by their adsorption on the cellular wall. It explains the maximum adsorption of heavy metals by plants immediately after introduction of heavy metals into their culture. Fish as a rule occupy in the food web of water bodies one of the last places. They actively move in the aquatic environment and accumulating heavy metals at the same time they provide the most integrated and precise estimate of environmental pollution. By analyzing the distribution of heavy metals in fish organs and tissues, depending on their ability to accumulate them, it can be noted that the accumulation is the most intensive in such organs as gills, liver, and kidneys. Usually, their lowest content is observed in muscles that is important for human life because they are the main
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Siegrist, Michael; Stampfli, Nathalie; Kastenholz, Hans; Keller, Carmen
2008-09-01
Nanotechnology has the potential to generate new food products and new food packaging. In a mail survey in the German speaking part of Switzerland, lay people's (N=337) perceptions of 19 nanotechnology applications were examined. The goal was to identify food applications that are more likely and food applications that are less likely to be accepted by the public. The psychometric paradigm was employed, and applications were described in short scenarios. Results suggest that affect and perceived control are important factors influencing risk and benefit perception. Nanotechnology food packaging was assessed as less problematic than nanotechnology foods. Analyses of individual data showed that the importance of naturalness in food products and trust were significant factors influencing the perceived risk and the perceived benefit of nanotechnology foods and nanotechnology food packaging.
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Directory of Open Access Journals (Sweden)
Ahmad Syauqy
2018-01-01
Full Text Available This study examined the correlation of dietary patterns with components of metabolic syndrome (MetS and inflammation among middle-aged and older adults with MetS in Taiwan. This cross-sectional study used data from the Mei Jau International Health Management Institution in Taiwan between 2004 and 2013. A total of 26,016 subjects aged 35 years and above were selected for analysis. MetS was defined according to the International Diabetes Federation. Three dietary patterns were identified by principal component analysis. High intake of a meat–instant food dietary pattern (rich in animal protein, saturated fat, sweets, sodium, and food additives was positively associated with components of MetS and C-reactive protein (CRP, while high intake of a vege–seafood dietary pattern (rich in dietary fiber, vitamins, minerals, and unsaturated fat or a cereal–dairy dietary pattern (rich in dietary fiber, antioxidants, phytochemicals, complex carbohydrate, prebiotics, and probiotics was inversely associated with components of MetS and CRP. Our findings suggested that intake of a vege–seafood dietary pattern or a cereal–dairy dietary pattern decreased the risk of developing MetS and inflammation among middle-aged and older adults with MetS.
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Review of food toxicological issues associated in rubber products
Ng, Mei Xiang; Ong, S.P.; Hii, C.L.; Chuah, L.A.; Law, C.L.
2014-01-01
Over the centuries, rubber latex gained its popularity in machinery application due to its unique thermal properties, high elasticity and excellent impact resistance. It is widely accepted in food industry as rubber has good resistance to chemicals, including acids, alkalis and salts. For instance, rubber components comprise of couplings, shields, dust covers, gaskets and seals exist as group or standalone component in food manufacturing equipments or machinery. Even though most of the rubber...
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Authenticity analysis of citrus essential oils by HPLC-UV-MS on oxygenated heterocyclic components
Directory of Open Access Journals (Sweden)
Hao Fan
2015-03-01
Full Text Available Citrus essential oils are widely applied in food industry as the backbone of citrus flavors. Unfortunately, due to relatively simple chemical composition and tremendous price differences among citrus species, adulteration has been plaguing the industry since its inception. Skilled blenders are capable of making blends that are almost indistinguishable from authentic oils through conventional gas chromatography analysis. A reversed-phase high performance liquid chromatography (HPLC method was developed for compositional study of nonvolatile constituents in essential oils from major citrus species. The nonvolatile oxygenated heterocyclic components identified in citrus oils were proved to be more effective as markers in adulteration detection than the volatile components. Authors are hoping such an analysis procedure can be served as a routine quality control test for authenticity evaluation in citrus essential oils.
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Perry, Adam N; Westenbroek, Christel; Becker, Jill B
2013-01-01
Cocaine dependence is characterized by compulsive drug taking that supercedes other recreational, occupational or social pursuits. We hypothesized that rats vulnerable to addiction could be identified within the larger population based on their preference for cocaine over palatable food rewards. To validate the choice self-administration paradigm as a preclinical model of addiction, we examined changes in motivation for cocaine and recidivism to drug seeking in cocaine-preferring and pellet-preferring rats. We also examined behavior in males and females to identify sex differences in this "addicted" phenotype. Preferences were identified during self-administration on a fixed-ratio schedule with cocaine-only, pellet-only and choice sessions. Motivation for each reward was probed early and late during self-administration using a progressive-ratio schedule. Reinstatement of cocaine- and pellet-seeking was examined following exposure to their cues and non-contingent delivery of each reward. Cocaine preferring rats increased their drug intake at the expense of pellets, displayed increased motivation for cocaine, attenuated motivation for pellets and greater cocaine and cue-induced reinstatement of drug seeking. Females were more likely to develop cocaine preferences and recidivism of cocaine- and pellet-seeking was sexually dimorphic. The choice self-administration paradigm is a valid preclinical model of addiction. The unbiased selection criteria also revealed sex-specific vulnerability factors that could be differentiated from generalized sex differences in behavior, which has implications for the neurobiology of addiction and effective treatments in each sex.
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Directory of Open Access Journals (Sweden)
Adam N Perry
Full Text Available Cocaine dependence is characterized by compulsive drug taking that supercedes other recreational, occupational or social pursuits. We hypothesized that rats vulnerable to addiction could be identified within the larger population based on their preference for cocaine over palatable food rewards.To validate the choice self-administration paradigm as a preclinical model of addiction, we examined changes in motivation for cocaine and recidivism to drug seeking in cocaine-preferring and pellet-preferring rats. We also examined behavior in males and females to identify sex differences in this "addicted" phenotype.Preferences were identified during self-administration on a fixed-ratio schedule with cocaine-only, pellet-only and choice sessions. Motivation for each reward was probed early and late during self-administration using a progressive-ratio schedule. Reinstatement of cocaine- and pellet-seeking was examined following exposure to their cues and non-contingent delivery of each reward.Cocaine preferring rats increased their drug intake at the expense of pellets, displayed increased motivation for cocaine, attenuated motivation for pellets and greater cocaine and cue-induced reinstatement of drug seeking. Females were more likely to develop cocaine preferences and recidivism of cocaine- and pellet-seeking was sexually dimorphic.The choice self-administration paradigm is a valid preclinical model of addiction. The unbiased selection criteria also revealed sex-specific vulnerability factors that could be differentiated from generalized sex differences in behavior, which has implications for the neurobiology of addiction and effective treatments in each sex.
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Government regulation to promote healthy food environments--a view from inside state governments.
Shill, J; Mavoa, H; Allender, S; Lawrence, M; Sacks, G; Peeters, A; Crammond, B; Swinburn, B
2012-02-01
Food policy interventions are an important component of obesity-prevention strategies and can potentially drive positive changes in obesogenic environments. This study sought to identify regulatory interventions targeting the food environment, and barriers/facilitators to their implementation at the Australian state government level. In-depth interviews were conducted with senior representatives from state/territory governments, statutory authorities and non-government organizations (n =45) to examine participants' (i) suggestions for regulatory interventions for healthier food environments and (ii) support for pre-selected regulatory interventions derived from a literature review. Data were analysed using thematic and constant comparative analyses. Interventions commonly suggested by participants were regulating unhealthy food marketing; limiting the density of fast food outlets; pricing reforms to decrease fruit/vegetable prices and increase unhealthy food prices; and improved food labelling. The most commonly supported pre-selected interventions were related to food marketing and service. Primary production and retail sector interventions were least supported. The dominant themes were the need for whole-of-government and collaborative approaches; the influence of the food industry; conflicting policies/agenda; regulatory challenges; the need for evidence of effectiveness; and economic disincentives. While interventions such as public sector healthy food service policies were supported by participants, marketing restrictions and fiscal interventions face substantial barriers including a push for deregulation and private sector opposition. © 2011 The Authors. obesity reviews © 2011 International Association for the Study of Obesity.
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Examining consumer behavior toward genetically modified (GM) food in Britain.
Spence, Alexa; Townsend, Ellen
2006-06-01
This study examined behavior toward genetically modified (GM) food in a British community-based sample. We used an equivalent gain task in which participants actually received the options they chose to encourage truthful responding. In conjunction with this, theory of planned behavior (TPB) components were evaluated so as to examine the relative importance of behavioral influences in this domain. Here, the TPB was extended to include additional components to measure self-identity, moral norms, and emotional involvement. Results indicated that the monetary amounts participants accepted in preference to GM food were significantly lower than those accepted in preference to non-GM food. However, the vast majority of participants were indifferent between GM and non-GM food options. All TPB components significantly predicted behavioral intentions to try GM food, with attitudes toward GM being the strongest predictor. Self-identity and emotional involvement were also found to be significant predictors of behavioral intentions but moral norms were not. In addition, behavioral intentions significantly predicted behavior; however, PBC did not. An additional measure of participants' propensity to respond in a socially desirable manner indicated that our results were not influenced by self-presentation issues, giving confidence to our findings. Overall, it appears that the majority of participants (74.5%) would purchase GM food at some price.
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Serrano, Joan; Casanova-Martí, Àngela; Blay, Mayte; Terra, Ximena; Ardévol, Anna; Pinent, Montserrat
2016-10-20
Food intake depends on homeostatic and non-homeostatic factors. In order to use grape seed proanthocyanidins (GSPE) as food intake limiting agents, it is important to define the key characteristics of their bioactivity within this complex function. We treated rats with acute and chronic treatments of GSPE at different doses to identify the importance of eating patterns and GSPE dose and the mechanistic aspects of GSPE. GSPE-induced food intake inhibition must be reproduced under non-stressful conditions and with a stable and synchronized feeding pattern. A minimum dose of around 350 mg GSPE/kg body weight (BW) is needed. GSPE components act by activating the Glucagon-like peptide-1 (GLP-1) receptor because their effect is blocked by Exendin 9-39. GSPE in turn acts on the hypothalamic center of food intake control probably because of increased GLP-1 production in the intestine. To conclude, GSPE inhibits food intake through GLP-1 signaling, but it needs to be dosed under optimal conditions to exert this effect.
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Brimblecombe, Julie; van den Boogaard, Christel; Wood, Beverley; Liberato, Selma C; Brown, Jacqui; Barnes, Adam; Rogers, Alison; Coveney, John; Ritchie, Jan; Bailie, Ross
2015-07-01
Few frameworks exist to assist food system planning, especially for Indigenous Australian remote communities. We developed a Good Food Planning Tool to support stakeholders to collectively plan and take action for local food system improvement. Development occurred over a four-year period through an evolving four phase participatory process that included literature review, several meetings with representatives of various organisations and communities and application of the Tool with multi-sector groups in each of four Indigenous Australian remote communities. A diverse range of 148 stakeholders, 78 of whom were Indigenous, had input to its development. Five food system domains: (i) Leadership and partnerships; (ii) Traditional food and local food production; (iii) Food businesses; (iv) Buildings, public places and transport; (v) Community and services and 28 activity areas form the framework of the Tool. The Good Food Planning Tool provides a useful framework to facilitate collective appraisal of the food system and to identify opportunities for food system improvement in Indigenous Australian remote communities, with potential for adaptation for wider application. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Authentication of food allergen quality by physicochemical and immunological methods
DEFF Research Database (Denmark)
Sancho, A I; Hoffmann-Sommergruber, K; Alessandri, S
2010-01-01
Purified allergens are required to detect cross-contamination with other allergenic foods and to understand allergen interaction with other components of the food matrix. Pure allergens are also used for the diagnosis and treatment of food allergies. For example, serological methods are being dev...
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Péron, A; Bastianelli, D; Oury, F X; Gomez, J; Carré, B
2005-04-01
The first aim of the experiment was to study the effect of wheat (Triticum aestivum) particle size on the digestibility of starch in a pelleted diet given to broilers. The second aim was to study the consequences of food deprivation before the excreta collection period (from 21 to 24 d). Wheat from a strong hardness cultivar was incorporated at 546.1 g/kg in diets. The other main ingredients were soybean meal (353.5 g/kg) and rapeseed oil (55.0 g/kg). Diets were given as pellets. The experimental design was a 2 x 2 factorial design testing two particle sizes of wheat flour and two procedures of a balance experiment (with or without food deprivation). Birds given diet C (wheat coarse grinding before pelleting) had significantly greater gizzard weight than birds fed on diet F (wheat fine grinding before pelleting). Starch digestibility value was significantly increased when birds were fed on diet F. This effect was halved by food deprivation. No significant effect of grain particle size was observed for protein and lipid digestibility values. However, food deprivation decreased apparent protein digestibility, with an effect which was more pronounced for fine than for coarse grinding. AMEN of the diet was significantly improved by fine grinding of wheat and decreased by food deprivation. However, no significant differences in growth performance were induced by differences in wheat grinding. No significant effect of grinding was observed on the water excretion:feed intake ratio. No significant difference was observed for vent score between treatments. There was over-excretion of starch in the first hours of refeeding following food deprivation.
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International Nuclear Information System (INIS)
Saint-Lebe, L.; Raffi, J.
1986-01-01
Food treatment by stream of electrons, X or gamma photons, induces an ionization in the medium whom consequences are very more important for contaminants than for food components. Effects upon insects are spectacular at very low doses of about 0.15 kGy and so it is for microoganisms at doses of some 1 kGy. Products consecutive to this radiolysis are of the same nature that the one induced by thermolysis. Ionizing treatments are the only ones allowing an efficacious sterilization of foods without any cooking. Irradiation plants are yet ready and of two types: large for multiple applications, small for single product. Small gamma irradiators and electron accelerators allow line treatment [fr
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Goto, Tsuyoshi; Takahashi, Nobuyuki; Kawada, Teruo
2015-01-01
Obesity is a major risk factor for chronic diseases such as diabetes, cardiovascular diseases, and hypertension. Many modern people have a tendency to overeat owing to stress and loosening of self-control. Moreover, energy expenditure varies greatly among individuals. Scientific reduction of obesity is important under these circumstances. Furthermore, recent research on molecular levels has clarified the differentiation of adipocytes, the level of subsequent fat accumulation, and the secretion of the biologically active adipokines by adipocytes. Adipose tissues and obesity have become the most important target for the prevention and treatment of many chronic diseases. We have identified various food-derived compounds modulating nuclear receptors, especially peroxisome proliferators-activated receptor(PPAR), in the regulation of energy metabolism and obesity. In this review, we discuss the PPARs that are most important in obesity and energy metabolism.
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Food nanotechnology – an overview
Directory of Open Access Journals (Sweden)
Bhupinder S Sekhon
2010-05-01
Full Text Available Bhupinder S SekhonInstitute of Pharmacy and Department of Biotechnology, Punjab College of Technical Education, Jhande, Ludhiana, IndiaAbstract: Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging. EU/WE/global legislation for the regulation of nanotechnology in food are meager. Moreover, current legislation appears unsuitable to nanotechnology specificity.Keywords: nanotechnology, nanofood, food packaging, nanoparticles, nanoencapsulation
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Homogenized thermal conduction model for particulate foods
Chinesta , Francisco; Torres , Rafael; Ramón , Antonio; Rodrigo , Mari Carmen; Rodrigo , Miguel
2002-01-01
International audience; This paper deals with the definition of an equivalent thermal conductivity for particulate foods. An homogenized thermal model is used to asses the effect of particulate spatial distribution and differences in thermal conductivities. We prove that the spatial average of the conductivity can be used in an homogenized heat transfer model if the conductivity differences among the food components are not very large, usually the highest conductivity ratio between the foods ...
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Materials of 15. autumn school on irradiated food
International Nuclear Information System (INIS)
1994-01-01
The ionizing radiation use for food preservation has been shown on the background of other methods. Several aspects connected with food irradiation have been discussed. Among them the legal aspects and recommendations have been performed. The healthy aspects from the view point of the radiolysis of main components of irradiated food have been presented. The broad review of physical, chemical and biological methods for identification of irradiated food products has been done. The accelerator pilot plant for food irradiation working at the Institute of Nuclear Chemistry and Technology, Warsaw, has been presented as well
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Directory of Open Access Journals (Sweden)
Mat Jones
2012-05-01
Full Text Available Global food security and sustainability, animal welfare, dietary health, and socially just relations of food production have become prominent societal issues. They are of particular concern for young people as their lives progress towards becoming independent consumers and citizens with the capacity to shape food systems of the future. This paper examined the role of the Food for Life Partnership programme in promoting young people’s engagement with food-related citizenship education in secondary schools. The research consisted of a two stage study of 24 English schools. We surveyed experiences and attitudes of students and staff, and recorded programme activities. The results presented a mixed picture. Staff reports and monitoring evidence showed much successful implementation of programme activities across the whole school. However, there was less evidence of positive student behavioral change. Amongst a range of possibilities to account for the findings, one explanation is the organizational challenges of delivering a complex and ambitious programme in the secondary school setting. This suggests the need to develop food citizenship programmes that combine long term institutional reforms alongside focused interventions with specific groups of students. It also highlights the case for ensuring a place for food related citizenship on the educational policy agenda.
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Ma, R; Castellanos, D C; Bachman, J
2016-07-01
China is in the midst of the nutrition transition with increasing rates of obesity and dietary changes. One contributor is the increase in fast food chains within the country. The purpose of this study was to develop a theory-based instrument that explores influencing factors of fast food consumption in adolescents residing in Beijing, China. Cross-sectional study. Value expectancy and theory of planned behaviour were utilised to explore influencing factors of fast food consumption in the target population. There were 201 Chinese adolescents between the ages of 12 and 18. Cronbach's alpha correlation coefficients were used to examine internal reliability of the theory-based questionnaire. Bivariate correlations and a MANOVA were utilised to determine the relationship between theory-based constructs, body mass index (BMI)-for-age and fast food intake frequency as well as to determine differences in theory-based scores among fast food consumption frequency groupings. The theory-based questionnaire showed good reliability. Furthermore, there was a significant difference in the theory-based subcategory scores between fast food frequency groups. A significant positive correlation was observed between times per week fast food was consumed and each theory-based subscale score. Using BMI-for-age of 176 participants, 81% were normal weight and 19% were considered overweight or obese. Results showed consumption of fast food to be on average 1.50 ± 1.33 per week. The relationship between BMI-for-age and times per week fast food was consumed was not significant. As the nutrition transition continues and fast food chains expand, it is important to explore factors effecting fast food consumption in China. Interventions targeting influencing factors can be developed to encourage healthy dietary choice in the midst of this transition. Copyright © 2016. Published by Elsevier Ltd.
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Molecular components and toxicity of the venom of the solitary wasp, Anoplius samariensis
International Nuclear Information System (INIS)
Hisada, Miki; Satake, Honoo; Masuda, Katsuyoshi; Aoyama, Masato; Murata, Kazuya; Shinada, Testuro; Iwashita, Takashi; Ohfune, Yasufumi; Nakajima, Terumi
2005-01-01
The solitary spider wasp, Anoplius samariensis, is known to exhibit a unique long-term, non-lethal paralysis in spiders that it uses as a food source for its larvae. However, neither detailed venom components nor paralytic compounds have ever been characterized. In this study, we examined the components in the low molecular weight fraction of the venom and the paralytic activity of the high molecular weight fraction. The major low molecular weight components of the venom were identified as γ-aminobutyric acid and glutamic acid by micro-liquid chromatography/electrospray ionization mass spectrometry and nuclear magnetic resonance spectrometry analysis. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis and mass analysis revealed that the A. samariensis venom contained the various proteins with weights of 4-100 kDa. A biological assay using Joro spiders (Nephila clavata) clearly showed that the high molecular weight fraction of the venom prepared by ultrafiltration exerted as potent non-lethal long-term paralysis as the whole venom, whereas the low molecular weight fraction was devoid of any paralytic activity. These results indicated that several venomous proteins in the high molecular weight fraction are responsible for the paralytic activity. Furthermore, we determined the primary structure of one component designated As-fr-19, which was a novel multiple-cysteine peptide with high sequence similarity to several sea anemone and snake toxins including dendrotoxins, rather than any insect toxic peptides identified so far. Taken together, our data showed the unprecedented molecular and toxicological profiles of wasp venoms
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Natural Phenol Polymers: Recent Advances in Food and Health Applications.
Panzella, Lucia; Napolitano, Alessandra
2017-04-14
Natural phenol polymers are widely represented in nature and include a variety of classes including tannins and lignins as the most prominent. Largely consumed foods are rich sources of phenol polymers, notably black foods traditionally used in East Asia, but other non-edible, easily accessible sources, e.g., seaweeds and wood, have been considered with increasing interest together with waste materials from agro-based industries, primarily grape pomace and other byproducts of fruit and coffee processing. Not in all cases were the main structural components of these materials identified because of their highly heterogeneous nature. The great beneficial effects of natural phenol-based polymers on human health and their potential in improving the quality of food were largely explored, and this review critically addresses the most interesting and innovative reports in the field of nutrition and biomedicine that have appeared in the last five years. Several in vivo human and animal trials supported the proposed use of these materials as food supplements and for amelioration of the health and production of livestock. Biocompatible and stable functional polymers prepared by peroxidase-catalyzed polymerization of natural phenols, as well as natural phenol polymers were exploited as conventional and green plastic additives in smart packaging and food-spoilage prevention applications. The potential of natural phenol polymers in regenerative biomedicine as additives of biomaterials to promote growth and differentiation of osteoblasts is also discussed.
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Li, Yu; Duran, Ana Clara; Zenk, Shannon N.; Odoms-Young, Angela; Powell, Lisa M.
2017-01-01
Food deserts are a major public health concern. This study aimed to assess food and beverage availability in four underserved communities eligible to receive funding from the Healthy Food Financing Initiative (HFFI). Data analyzed are part of a quasi-experimental study evaluating the impact of the HFFI on the retail food environment in selected Illinois communities. In 2015, 127 small grocery and limited service stores located in the four selected communities were audited. All communities had a large percentage of low-income and African-American residents. Differences in food and beverage item availability (e.g., produce, milk, bread, snack foods) were examined by store type and community location. Food stores had, on average, 1.8 fresh fruit and 2.9 fresh vegetable options. About 12% of stores sold low-fat milk while 86% sold whole milk. Only 12% of stores offered 100% whole wheat bread compared to 84% of stores offering white bread. Almost all (97%) stores offered soda and/or fruit juice. In summary, we found limited availability of healthier food and beverage items in the communities identified for HFFI support. Follow up findings will address how the introduction of new HFFI-supported supermarkets will affect food and beverage availability in these communities over time. PMID:29057794
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Singleton, Chelsea R; Li, Yu; Duran, Ana Clara; Zenk, Shannon N; Odoms-Young, Angela; Powell, Lisa M
2017-10-18
Food deserts are a major public health concern. This study aimed to assess food and beverage availability in four underserved communities eligible to receive funding from the Healthy Food Financing Initiative (HFFI). Data analyzed are part of a quasi-experimental study evaluating the impact of the HFFI on the retail food environment in selected Illinois communities. In 2015, 127 small grocery and limited service stores located in the four selected communities were audited. All communities had a large percentage of low-income and African-American residents. Differences in food and beverage item availability (e.g., produce, milk, bread, snack foods) were examined by store type and community location. Food stores had, on average, 1.8 fresh fruit and 2.9 fresh vegetable options. About 12% of stores sold low-fat milk while 86% sold whole milk. Only 12% of stores offered 100% whole wheat bread compared to 84% of stores offering white bread. Almost all (97%) stores offered soda and/or fruit juice. In summary, we found limited availability of healthier food and beverage items in the communities identified for HFFI support. Follow up findings will address how the introduction of new HFFI-supported supermarkets will affect food and beverage availability in these communities over time.
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Directory of Open Access Journals (Sweden)
Chelsea R. Singleton
2017-10-01
Full Text Available Food deserts are a major public health concern. This study aimed to assess food and beverage availability in four underserved communities eligible to receive funding from the Healthy Food Financing Initiative (HFFI. Data analyzed are part of a quasi-experimental study evaluating the impact of the HFFI on the retail food environment in selected Illinois communities. In 2015, 127 small grocery and limited service stores located in the four selected communities were audited. All communities had a large percentage of low-income and African-American residents. Differences in food and beverage item availability (e.g., produce, milk, bread, snack foods were examined by store type and community location. Food stores had, on average, 1.8 fresh fruit and 2.9 fresh vegetable options. About 12% of stores sold low-fat milk while 86% sold whole milk. Only 12% of stores offered 100% whole wheat bread compared to 84% of stores offering white bread. Almost all (97% stores offered soda and/or fruit juice. In summary, we found limited availability of healthier food and beverage items in the communities identified for HFFI support. Follow up findings will address how the introduction of new HFFI-supported supermarkets will affect food and beverage availability in these communities over time.
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Zhang XiaoYong, Xiaoyong; Lans, van der, I.A.; Dagevos, H.
2012-01-01
Objective To simultaneously identify consumer segments based on individual-level consumption and community-level food retail environment data and to investigate whether the segments are associated with BMI and dietary knowledge in China. Design A multilevel latent class cluster model was applied to identify consumer segments based not only on their individual preferences for fast food, salty snack foods, and soft drinks and sugared fruit drinks, but also on the food retail environment at the ...
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Sustainable food consumption. Product choice or curtailment?
Verain, Muriel C D; Dagevos, Hans; Antonides, Gerrit
2015-08-01
Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors of the two types of behavior have been identified. Respondents were classified into four segments based on their sustainable food behaviors: unsustainers, curtailers, product-oriented consumers, and sustainers. Significant differences between the segments were found with regard to food choice motives, personal and social norms, food involvement, subjective knowledge on sustainable food, ability to judge how sustainably a product has been produced and socio-demographics. It is concluded that distinguishing between behavioral strategies toward sustainable food consumption is important as consumer segments can be identified that differ both in their level of sustainable food consumption and in the type of behavior they employ. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Identifying and Analyzing Strong Components of an Industrial Network Based on Cycle Degree
Directory of Open Access Journals (Sweden)
Zhiying Zhang
2016-01-01
Full Text Available In the era of big data and cloud computing, data research focuses not only on describing the individual characteristics but also on depicting the relationships among individuals. Studying dependence and constraint relationships among industries has aroused significant interest in the academic field. From the network perspective, this paper tries to analyze industrial relational structures based on cycle degree. The cycle degree of a vertex, that is, the number of cycles through a vertex in an industrial network, can describe the roles of the vertices of strong components in industrial circulation. In most cases, different vertices in a strong component have different cycle degrees, and the one with a larger cycle degree plays more important roles. However, the concept of cycle degree does not involve the lengths of the cycles, which are also important for circulations. The more indirect the relationship between two industries is, the weaker it is. In order to analyze strong components thoroughly, this paper proposes the concept of circular centrality taking into consideration the influence by two factors: the lengths and the numbers of cycles through a vertex. Exemplification indicates that a profound analysis of strong components in an industrial network can reveal the features of an economy.
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The neighborhood food environment: sources of historical data on retail food stores
Directory of Open Access Journals (Sweden)
Gonzalez Alma A
2006-07-01
Full Text Available Abstract With the rapidly increasing prevalence of obesity in the United States, and the minimal success of education-based interventions, there is growing interest in understanding the role of the neighborhood food environment in determining dietary behavior. This study, as part of a larger study, identifies historical data on retail food stores, evaluates strengths and limitations of the data for research, and assesses the comparability of historical retail food store data from a government and a commercial source. Five government and commercial listings of retail food stores were identified. The California State Board of Equalization (SBOE database was selected and then compared to telephone business directory listings. The Spearman's correlation coefficient was used to assess the congruency of food store counts per census tract between the SBOE and telephone business directory databases. The setting was four cities in Northern California, 1979–1990. The SBOE and telephone business directory databases listed 127 and 351 retail food stores, respectively. The SBOE listed 36 stores not listed by the telephone business directories, while the telephone business directories listed 260 stores not listed by the SBOE. Spearman's correlation coefficients between estimates of stores per census tract made from the SBOE listings and those made from the telephone business directory listings were approximately 0.5 (p
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Mattes, Richard; Foster, Gary D
2014-12-01
The food environment plays an important and often dominant role in food choice, eating patterns, and ultimately, energy intake. The Obesity Society and the American Society for Nutrition jointly sponsored a series of reviews on topics of interest to both memberships. The goal was to consider the state of understanding on selected issues related to the food environment and obesity and to identify key knowledge gaps. The first article (not necessarily of importance) targeted energy density (ED) and focuses on the role of ED in the regulation of energy intake and body weight. It offers recommendations for prioritizing research. The second article addresses economic factors and examines food and beverage purchases as a function of price changes. It concludes that targeted food taxes and subsidies alone are unlikely to substantially affect obesity. The third article concerns sweetened beverages and points out the difficulty in establishing the strength of the association between intake of sugar-sweetened beverages and weight gain and obesity. In the fourth article, the contributions of palatability and variety to eating behavior and weight are reviewed. Article five explores the influence of portion size on energy intake and weight management. It finds that consumers generally tend to eat proportionally more as portion size increases. The sixth article focuses on the efficacy and effectiveness of eating frequency manipulations for body weight management and finds that such manipulations have consistently yielded null results. Finally, article seven identifies several limitations of the existing literature regarding neighborhood access to healthy foods. This series of reviews addresses important questions regarding the contribution of the food environment to obesity. Independent of physiological/genetic determinants, factors such as ED, cost, food form, palatability, variety, portion size, eating frequency, and access to healthy food are each evaluated for their role in
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The case of Montréal's missing food deserts: Evaluation of accessibility to food supermarkets
Directory of Open Access Journals (Sweden)
Cloutier Marie-Soleil
2007-02-01
Full Text Available Abstract Background Access to varied, healthy and inexpensive foods is an important public health concern that has been widely documented. Consequently, there is an increasing interest in identifying food deserts, that is, socially deprived areas within cities that have poor access to food retailers. In this paper we propose a methodology based on three measures of accessibility to supermarkets calculated using geographic information systems (GIS, and on exploratory multivariate statistical analysis (hierarchical cluster analysis, which we use to identify food deserts in Montréal. Results First, the use of three measures of accessibility to supermarkets is very helpful in identifying food deserts according to several dimensions: proximity (distance to the nearest supermarket, diversity (number of supermarkets within a distance of less than 1000 metres and variety in terms of food and prices (average distance to the three closest different chain-name supermarkets. Next, the cluster analysis applied to the three measures of accessibility to supermarkets and to a social deprivation index demonstrates that there are very few problematic food deserts in Montréal. In fact, census tracts classified as socially deprived and with low accessibility to supermarkets are, on average, 816 metres away from the nearest supermarket and within 1.34 kilometres of three different chain-name supermarkets. Conclusion We conclude that food deserts do not represent a major problem in Montréal. Since geographic accessibility to healthy food is not a major issue in Montréal, prevention efforts should be directed toward the understanding of other mechanisms leading to an unhealthy diet, rather than attempting to promote an even spatial distribution of supermarkets.
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On the intraspecific variability in basal metabolism and the food habits hypothesis in birds
Directory of Open Access Journals (Sweden)
F. BOZINOVIC, P. SABAT
2010-12-01
Full Text Available The food habits hypothesis (FHH stands as one of the most striking and often-cited interspecific patterns to emerge from comparative studies of endothermic energetics. The FHH identifies three components of diet that potentially produce variability in mass-independent BMR, i.e. food quality, food availability, and food predictability or environmental productivity. The hypothesis predicts that species with diets of low energy content and/or low digestibility should evolve low mass-independent BMRs. The effects of food habits on BMR have been widely investigated at the interspecific level, but the variation between individuals and populations has been largely ignored. Our focus is to compare predictions derived from interspecific studies with data collected from within-species studies to explore the mechanisms and functional significance of adaptive responses predicted by the food-habits hypothesis among birds. We conclude that if BMR is correlated with daily energy expenditure, then organisms that can lower BMR will reduce daily energy expenditure and hence, food requirements. Birds that lower BMR in stressful environments may increase survival. Nevertheless, the mechanism (s by which birds eating a low quality diet reduce BMR and whether lower BMR affects fitness remain to be determined [Current Zoology 56 (6: 759–766, 2010].
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Assessing the Potential and Limitations of Leveraging Food Sovereignty to Improve Human Health.
Jones, Andrew D; Fink Shapiro, Lilly; Wilson, Mark L
2015-01-01
Food sovereignty has been defined as "the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems." Human health is an implied component of this definition through the principle of healthy food. In fact, improved human health is commonly cited as a benefit of transforming food production away from the dominant practices of industrial agriculture. Yet, does the use of "ecologically sound and sustainable methods" of food production necessarily translate into better human health outcomes? Does greater choice in defining an agricultural or food system create gains in health and well-being? We elucidate the conceptual linkages between food sovereignty and human health, critically examine the empirical evidence supporting or refuting these linkages, and identify research gaps and key priorities for the food sovereignty-human health research agenda. Five domains of food sovereignty are discussed including: (1) use of agroecological management practices for food production, (2) the localization of food production and consumption, (3) promotion of social justice and equity, (4) valuation of traditional knowledge, and (5) the transformation of economic and political institutions and structures to support self-determination. We find that although there are many plausible linkages between food sovereignty and human health, the empirical evidence in support of the hypothesis that increasing food sovereignty yields improvements to human health is weak. We propose that a concerted effort to generate new empirical evidence on the health implications of these domains of food sovereignty is urgently needed, and suggest areas of research that may be crucial for addressing the gaps in the evidence base.
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2010-04-01
... 21 Food and Drugs 2 2010-04-01 2010-04-01 false What requirements apply to holding components, dietary supplements, packaging, and labels? 111.455 Section 111.455 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CURRENT GOOD...
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Techane Bosona; Girma Gebresenbet
2018-01-01
Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and...
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Hernández, Juan Antonio Córdova; Del Valle Laveaga, David; Cano, Juan Manuel Muñoz
2016-01-01
The student population that is admitted to the University Juarez of Tabasco has poor healthy eating habits. Fasting glucose ≥5.6 mmol/L was found in 10% of the students. We wanted to identify the sub-pattern of their eating habits that could explain the hyperglycemia. A questionnaire on the feeding habits was applied to 3,559 first-year students, who were subjected to a blood analysis to determine biochemical markers in 2011. Based on the obtained questionnaire data, the factorial analysis was used for the statistical analysis. The Kaiser-Meyer-Olkin measure for sampling adequacy was used for validation. To determine eating habits, Varimax normalization with Kaiser was used. The number of students with euglycemia was 3,138, including 366 with values for prediabetes, and 55 with values for diabetes. After normalization using Varimax rotation with Kaiser, component 1 of participants with euglycemia included eight foods. The number of foods in component 1 of those participants with prediabetes was seven, and it diminished to four in those with fasting glucose >7 mmol/L. It was found that glucose levels increase in direct relation to the diminution in the number of selected foods.
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International Nuclear Information System (INIS)
Sanyal, Bhaskar; Chawla, S.P.
2017-01-01
The need for reliable and routine tests to determine whether or not food has been irradiated has arisen as a result of the progress made in commercialization of the food irradiation technology. The effectiveness of food irradiation depends on proper delivery of absorbed dose and its reliable measurement. Electron Paramagnetic Resonance (EPR) spectroscopy has been established as an essential tool both for detection of irradiated food and radiation measurements. This presentation demonstrates the behavior of the radicals produced in irradiated cashew nut and orange. In addition the role of EPR spectroscopy will be discussed to understand thermoluminescence behavior of CaSO 4 dosimeter. Cashew nut and orange samples were exposed to gamma radiation in the dose range of 0.25 to 2 kGy. CaSO 4 crystals were irradiated at 0.5-7 kGy. Electron Paramagnetic Resonance (EPR) spectroscopy was carried out using EMX model EPR spectrometer (BRUKER, Germany) with a microwave frequency of 9.42 GHz