WorldWideScience

Sample records for non-staple good-quality food

  1. Maternal Consumption of Non-Staple Food in the First Trimester and Risk of Neural Tube Defects in Offspring

    Directory of Open Access Journals (Sweden)

    Meng Wang

    2015-04-01

    Full Text Available To study the associations between maternal consumption of non-staple food in the first trimester and risk of neural tube defects (NTDs in offspring. Data collected from a hospital-based case-control study conducted between 2006 and 2008 in Shandong/Shanxi provinces including 459 mothers with NTDs-affected births and 459 mothers without NTDs-affected births. Logistic regression models were used to examine the associations between maternal consumption of non-staple food in the first trimester and risk of NTDs in offspring. The effects were evaluated by odds ratio (OR and 95% confidence intervals (95% CIs with SAS9.1.3.software. Maternal consumption of milk, fresh fruits and nuts in the first trimester were protective factors for total NTDs. Compared with consumption frequency of ˂1 meal/week, the ORs for milk consumption frequency of 1–2, 3–6, ≥7 meals/week were 0.50 (95% CI: 0.28–0.88, 0.56 (0.32–0.99, and 0.59 (0.38–0.90, respectively; the ORs for fresh fruits consumption frequency of 1–2, 3–6, ≥7 meals/week were 0.29 (95% CI: 0.12–0.72, 0.22 (0.09–0.53, and 0.32 (0.14–0.71, respectively; the ORs for nuts consumption frequency of 1–2, 3–6, ≥7 meals/week were 0.60 (95% CI: 0.38–0.94, 0.49 (0.31–0.79, and 0.63 (0.36–1.08, respectively. Different effects of above factors on NTDs were found for subtypes of anencephaly and spina bifida. Maternal non-staple food consumption of milk, fresh fruits and nuts in the first trimester was associated with reducing NTDs risk in offspring.

  2. Thermoregulation and water balance as affected by water and food restrictions in Sudanese desert goats fed good-quality and poor-quality diets.

    Science.gov (United States)

    Ahmed, Muna M M; El Kheir, I M

    2004-02-01

    Nine desert goats were used in a 3 x 3 Latin square design in which they were subjected to (a) ad libitum water and food (control), (b) ad libitum food and water restricted to about 40% of the control, and (c) ad libitum water and restricted food (same amount as given to group b). Parameters measured were dry matter intake (DMI), water intake, rectal temperature (Tr), respiration rate (RR), water balance and body weight (BW) changes. The acute effects of the above treatments on these parameters were monitored during the dry summer using two types of feed. The ratio of DMI to water intake decreased (p < 0.01) due to water restriction but increased (p < 0.01) with Lucerne hay compared to grass hay. With both feeds, BW decreased (p < 0.01) with water restriction, with a further decrease (p < 0.01) observed with food restriction. The control group showed a higher (p < 0.01) gain with Lucerne hay than grass hay. Tr and RR increased (p < 0.01) from morning to afternoon; Tr decreased due to food restriction during both morning and afternoon with Lucerne hay (p < 0.05) and grass hay (p < 0.05), whereas RR decreased (p < 0.01) with both types of feeds. For all groups of animals, Tr was higher (p < 0.05) with Lucerne hay than with grass hay, this effect being more pronounced (p < 0.01) with the control group. With both feeds, water restriction decreased (p < 0.01) water turnover rate and evaporative losses, with decreased (p < 0.05) faecal losses observed in the water-restricted groups on Lucerne hay but higher (p < 0.05) losses of urine. The tolerance of desert goats to thermal stress and their coping with shortage of water and food depended on their capacity to lose heat through panting and cutenaous evaporation as well as their ability to concentrate urine.

  3. Good Quality - the Routinization of Sperm Banking in China

    DEFF Research Database (Denmark)

    Wahlberg, Ayo

    Good Quality is an assemblage ethnography of how sperm banking came to be routinized in China. Based on 8 years of episodic fieldwork at China’s oldest and largest sperm bank in Changsha, Hunan province, the book meticulously chronicles how, beginning in the early 1980s, a unique style of sperm b...

  4. Why Good Quality Care Needs Philosophy More Than Compassion

    Science.gov (United States)

    Leget, Carlo

    2015-01-01

    Although Marianna Fotaki’s Editorial is helpful and challenging by looking at both the professional and institutional requirements for reinstalling compassion in order to aim for good quality healthcare, the causes that hinder this development remain unexamined. In this commentary, 3 causes are discussed; the boundary between the moral and the political; Neoliberalism; and the underdevelopment of reflection on the nature of care. A plea is made for more philosophical reflection on the nature of care and its implications in healthcare education. PMID:26673178

  5. The Philosophical Consideration about Food Additives

    OpenAIRE

    Baoyu Ma

    2015-01-01

    This study mainly analyzes the essential features of food additives technology from the angle of philosophy, explaining the essential characteristics of food additives technology. As for the attitude towards the application of food additives, it is influenced by the public's gender, age, educational level, occupation and monthly expenditure for buying non-staple food and other variables, thus, the attitude towards food additives and green food, as well as the attitude towards using artificial...

  6. Why Good Quality Care Needs Philosophy More Than Compassion: Comment on "Why and How Is Compassion Necessary to Provide Good Quality Healthcare?".

    Science.gov (United States)

    Leget, Carlo

    2015-06-30

    Although Marianna Fotaki's Editorial is helpful and challenging by looking at both the professional and institutional requirements for reinstalling compassion in order to aim for good quality healthcare, the causes that hinder this development remain unexamined. In this commentary, 3 causes are discussed; the boundary between the moral and the political; Neoliberalism; and the underdevelopment of reflection on the nature of care. A plea is made for more philosophical reflection on the nature of care and its implications in healthcare education. © 2015 by Kerman University of Medical Sciences.

  7. Benefits of a good quality assurance program to an electric utility

    Energy Technology Data Exchange (ETDEWEB)

    Mahoney, W.J. (Detroit Edison, Detroit, MI (United States))

    1994-10-01

    A good quality assurance program at a coal mine or power plant should be timely and consistent. The quality analysis is accurate due to a complete sampling of the coal stream loaded into the unit train. The sample analysis is accurate because standardized testing procedures are applied. A good coal quality assurance program includes: coal quality analysis of the delivered coal; bias testing of mechanical coal samplers; dust control during coal handling; and freeze conditioning during the winter. 2 figs., 2 plates

  8. Asymmetric PCR for good quality ssDNA generation towards DNA aptamer production

    Directory of Open Access Journals (Sweden)

    Junji Tominaga4

    2012-04-01

    Full Text Available Aptamers are ssDNA or RNA that binds to wide variety of target molecules with high affinity and specificity producedby systematic evolution of ligands by exponential enrichment (SELEX. Compared to RNA aptamer, DNA aptamer is muchmore stable, favourable to be used in many applications. The most critical step in DNA SELEX experiment is the conversion ofdsDNA to ssDNA. The purpose of this study was to develop an economic and efficient approach of generating ssDNA byusing asymmetric PCR. Our results showed that primer ratio (sense primer:antisense primer of 20:1 and sense primer amountof 10 to 100 pmol, up to 20 PCR cycles using 20 ng of initial template, in combination with polyacrylamide gel electrophoresis,were the optimal conditions for generating good quality and quantity of ssDNA. The generation of ssDNA via this approachcan greatly enhance the success rate of DNA aptamer generation.

  9. Extracting a Good Quality Frontal Face Image from a Low-Resolution Video Sequence

    DEFF Research Database (Denmark)

    Nasrollahi, Kamal; Moeslund, Thomas B.

    2011-01-01

    Feeding low-resolution and low-quality images, from inexpensive surveillance cameras, to systems like, e.g., face recognition, produces erroneous and unstable results. Therefore, there is a need for a mechanism to bridge the gap between on one hand low-resolution and low-quality images......, we use a learning-based super-resolution algorithm applied to the result of the reconstruction-based part to improve the quality by another factor of two. This results in an improvement factor of four for the entire system. The proposed system has been tested on 122 low-resolution sequences from two...... different databases. The experimental results show that the proposed system can indeed produce a high-resolution and good quality frontal face image from low-resolution video sequences....

  10. Is the biochar produced from sewage sludge a good quality solid fuel?

    Directory of Open Access Journals (Sweden)

    Pulka Jakub

    2016-12-01

    Full Text Available The influence of sewage sludge torrefaction temperature on fuel properties was investigated. Non-lignocellulosic waste thermal treatment experiment was conducted within 1 h residence time, under the following temperatures: 200, 220, 240, 260, 280 and 300°C. Sawdust was used as lignocellulosic reference material. The following parameters of biochar have been measured: moisture, higher heating value, ash content, volatile compounds and sulfur content. Sawdust biochar has been confirmed to be a good quality solid fuel. High ash and sulfur content may be an obstacle for biochar energy reuse. The best temperature profile for sawdust torrefaction and fuel production for 1 h residence time was 220°C. At this temperature the product contained 84% of initial energy while decreased the mass by 25%. The best temperature profile for sewage sludge was 240°C. The energy residue was 91% and the mass residue was 85%. Higher temperatures in both cases caused excessive mass and energy losses.

  11. Characteristics of good quality pharmaceutical services common to community pharmacies and dispensing general practices.

    Science.gov (United States)

    Grey, Elisabeth; Harris, Michael; Rodham, Karen; Weiss, Marjorie C

    2016-10-01

    In the United Kingdom, pharmaceutical services can be delivered by both community pharmacies (CPs) and dispensing doctor practices (DPs). Both must adhere to minimum standards set out in NHS regulations; however, no common framework exists to guide quality improvement. Previous phases of this research had developed a set of characteristics indicative of good pharmaceutical service provision. To ask key stakeholders to confirm, and rank the importance of, a set of characteristics of good pharmaceutical service provision. A two-round Delphi-type survey was conducted in south-west England and was sent to participants representing three stakeholder groups: DPs, CPs and patients/lay members. Participants were asked to confirm, and rank, the importance of these characteristics as representing good quality pharmaceutical services. Thirty people were sent the first round survey; 22 participants completed both rounds. Median ratings for the 23 characteristics showed that all were seen to represent important aspects of pharmaceutical service provision. Participants' comments highlighted potential problems with the practicality of the characteristics. Characteristics relating to patient safety were deemed to be the most important and those relating to public health the least important. A set of 23 characteristics for providing good pharmaceutical services in CPs and DPs was developed and attained approval from a sample of stakeholders. With further testing and wider discussion, it is hoped that the characteristics will form the basis of a quality improvement tool for CPs and DPs. © 2016 Royal Pharmaceutical Society.

  12. A good-quality breakfast is associated with better mental health in adolescence.

    Science.gov (United States)

    O'Sullivan, Therese A; Robinson, Monique; Kendall, Garth E; Miller, Margaret; Jacoby, Peter; Silburn, Sven R; Oddy, Wendy H

    2009-02-01

    Breakfast consumption has been associated with better mental health in adulthood, but the relationship between breakfast and mental health in adolescence is less well known. The aims of the present study were to evaluate breakfast quality in a cohort of adolescents and to investigate associations with mental health. Cross-sectional population-based study. Breakfast quality was assessed by intake of core food groups at breakfast, as determined from 3 d food diaries. Mental health was assessed using the Child Behaviour Checklist (CBCL), with higher scores representing poorer behaviour. The Western Australian Pregnancy Cohort (Raine) Study, Perth, Western Australia. Eight hundred and thirty-six males and females aged between 13 and 15 years. Mean mental health score as assessed by the CBCL was 45.24 (sd 11.29). A high-quality breakfast consisting of at least three food groups was consumed by 11 % of adolescents, while 7 % of adolescents did not consume any items from core food groups on average over the 3 d period. The two most common core food groups consumed at breakfast in this population were dairy products followed by breads and cereals. For every additional food group eaten at breakfast, the associated total mental health score decreased by 1.66 (95 % CI -2.74, -0.59) after adjustment for potential confounding factors, representing an improvement in mental health score. These findings support the concept that breakfast quality is an important component in the complex interaction between lifestyle factors and mental health in early adolescence.

  13. Alternate use of good quality and saline irrigation water for tomato production

    International Nuclear Information System (INIS)

    Mehaibi, A.; Rehranan, O.U.; Elamin, N.S.

    2007-01-01

    A pot experiment was set in a completely randomized design. With factorial arrangement on tomato (Lycopersicon esoulentum cv Tatto) to examine the effect of alternate irrigation with good quality and saline 4'aters and mineral fertilization on yield an mineral constituents. The experiment consisted of two irrigation practices (IRI-Continuous irrigation with water of EC 1.0 Ds m and IR2=Alternate irrigation with water of EC 10 and 5.1 d elm) two levels of phosphorous (P1 160 and P2=215 kg P/sub 2/ O/sub 5/ha) added at the beginning of the experiment. There were three nitrogen levels (N0=0, N1=370 and N2=375 kg N/ha) split into six doses a basal dose of potassium was added at the rate of 175 kg K/sub 2/ha. One healthy seedling of tomato was transplanted 3 weeks after germination in each pot (0.07 m/sup 2/) filled with soil classified as Torrifluvents. The treatments were replicated thrice and the pots were put in an open area of Agriculture Research Station Rumais Sultanate of Oman. Equal quantities of good water and good+saline (alternatively) waters were applied per treatments the alternate irrigation was started 15 days after transplanting Mature fruit was plucked; yield total soluble solids TSS) and mineral constituents were determined the results indicated that alternate irrigation (IR2) increased overall yield only by 21% in the first year but decreased it by 21% in the second indicating cumulative effect of salt accumulation Nitrogen application showed a significant linear response in tomato fruit yield. The effect of P application and interactions between treatments were non-significant in both the years. Alternate irrigation mineral fertilization increased the total soluble solids significantly Nitrogen application at the rate of 370 kg N ha (NI) gave the highest total soluble solids (TSS) in the two water treatments with phosphorus application rate of 215 kg P/sub 2/O/sub 5/ha (P2). On the other hand, when nitrogen application rate was increased to 735 kg

  14. Good quality of oral anticoagulation treatment in general practice using international normalised ratio point of care testing

    DEFF Research Database (Denmark)

    Løkkegaard, Thomas; Pedersen, Tina Heidi; Lind, Bent

    2015-01-01

    INTRODUCTION: Oral anticoagulation treatment (OACT) with warfarin is common in general practice. Increasingly, international normalised ratio (INR) point of care testing (POCT) is being used to manage patients. The aim of this study was to describe and analyse the quality of OACT with warfarin...... practices using INR POCT in the management of patients in warfarin treatment provided good quality of care. Sampling interval and diagnostic coding were significantly correlated with treatment quality....

  15. Good-quality diet in the early years may have a positive effect on academic achievement.

    Science.gov (United States)

    Nyaradi, Anett; Li, Jianghong; Foster, Jonathan K; Hickling, Siobhan; Jacques, Angela; O'Sullivan, Therese A; Oddy, Wendy H

    2016-05-01

    The aim of this study was to investigate the associations between early diet and academic performance during childhood. Participants were from the Western Australian Pregnancy Cohort (Raine) Study (n = 2287). Frequency of consumption of food and beverages was collected at the one-, two- and three-year follow-ups, using a 24-hour food recall. Diet scores were developed from the number of eating occasions. The Western Australian Literacy and Numeracy Assessment (WALNA) data from grades five (age 10) and seven (age 12) were linked to the Raine study using The Western Australian Data Linkage System. The association between diet scores and WALNA scores was assessed using multivariate linear regression models. A higher (i.e. better quality) diet score at one year of age was associated with significantly higher scores in mathematics, reading, writing and spelling at both grades five and seven. Associations were observed between a higher diet score at two years and academic scores for mathematics, writing and spelling at grade seven. Higher dairy consumption at ages one, two and three, and higher fruit consumption at age one were associated with higher academic scores at all ages. Quality of early diet may be a predictor for later academic achievement. ©2015 Foundation Acta Paediatrica. Published by John Wiley & Sons Ltd.

  16. Good quality of oral anticoagulation treatment in general practice using international normalised ratio point of care testing

    DEFF Research Database (Denmark)

    Løkkegaard, Thomas; Pedersen, Tina Heidi; Lind, Bent

    2015-01-01

    INTRODUCTION: Oral anticoagulation treatment (OACT)with warfarin is common in general practice. Increasingly,international normalised ratio (INR) point of care testing(POCT) is being used to manage patients. The aim of thisstudy was to describe and analyse the quality of OACT withwarfarin...... in the management of patients in warfarintreatment provided good quality of care. Sampling intervaland diagnostic coding were significantly correlated withtreatment quality. FUNDING: The study received financial support from theSarah Krabbe Foundation, the General Practitioners’ Educationand Development Foundation...

  17. Toxic reagents and expensive equipment: are they really necessary for the extraction of good quality fungal DNA?

    Science.gov (United States)

    Rodrigues, P; Venâncio, A; Lima, N

    2018-01-01

    The aim of this work was to evaluate a fungal DNA extraction procedure with the lowest inputs in terms of time as well as of expensive and toxic chemicals, but able to consistently produce genomic DNA of good quality for PCR purposes. Two types of fungal biological material were tested - mycelium and conidia - combined with two protocols for DNA extraction using Sodium Dodecyl Sulphate (SDS) and Cetyl Trimethyl Ammonium Bromide as extraction buffers and glass beads for mechanical disruption of cell walls. Our results showed that conidia and SDS buffer was the combination that lead to the best DNA quality and yield, with the lowest variation between samples. This study clearly demonstrates that it is possible to obtain high yield and pure DNA from pigmented conidia without the use of strong cell disrupting procedures and of toxic reagents. There are numerous methods for DNA extraction from fungi. Some rely on expensive commercial kits and/or equipments, unavailable for many laboratories, or make use of toxic chemicals such as chloroform, phenol and mercaptoethanol. This study clearly demonstrates that it is possible to obtain high yields of pure DNA from pigmented conidia without the use of strong and expensive cell disrupting procedures and of toxic reagents. The method herein described is simultaneously inexpensive and adequate to DNA extraction from several different types of fungi. © 2017 The Society for Applied Microbiology.

  18. Fabrication of fluorographene nanosheets with high yield and good quality based on supercritical fluid-phase exfoliation

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Qi; Ji, Yan; Zhang, Danying; Shi, Jia [Nanjing University of Science and Technology, Key Laboratory of Soft Chemistry and Functional Materials, College of Chemical Engineering (China); Xiao, Yinghong, E-mail: yhxiao@njnu.edu.cn [Nanjing Normal University, Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, College of Chemistry and Materials Science (China); Che, Jianfei, E-mail: xiaoche@mail.njust.edu.cn [Nanjing University of Science and Technology, Key Laboratory of Soft Chemistry and Functional Materials, College of Chemical Engineering (China)

    2016-07-15

    This article presents a novel and simple method of supercritical fluid-phase exfoliation to fabricate fluorographene (FG) nanosheets with high yield and good quality. After soaking with supercritical CO{sub 2} and glycol at 10 MPa and 50 °C for 24 h, fluoride graphite powder was exfoliated by the intercalated CO{sub 2} and glycol molecules during an abrupt depressurization step. Here, supercritical CO{sub 2} acted as a penetrant and glycol acted as a “molecular wedge” to exfoliate fluoride graphite very well. The properties of FG nanosheets were detected by TEM, AFM, UV spectra, FTIR, XPS, Raman spectra, and XRD, which show the possibility of producing thickness-controlled FG nanosheets by varying numbers of supercritical CO{sub 2} process and the high yield of pure FG nanosheets of 32 wt%, four times higher than that of the sample treated only by the traditional method of sonication. Its simplicity, high productivity, low cost, and short processing time make this technique suitable for large-scale manufacturing of FG nanosheets.

  19. Expecting a good quality of life in health: assessing people with diverse diseases and conditions using the WHOQOL‐BREF

    Science.gov (United States)

    Skevington, Suzanne M.; McCrate, Farah M.

    2011-01-01

    Abstract Background and objectives  Fulfilling patient expectations is central to defining a good quality of life (QoL) in health. The WHOQOL‐BREF was developed using novel, person‐centred methods and is a generic patient‐reported outcomes measure (PROM). However, without robust psychometric performance, PROMs cannot be relied upon to assess individuals. This study investigated the WHOQOL‐BREF (UK), with this use in mind. Design  Cross sectional with nested repeated measures. Setting and participants  Twenty‐seven disease groups or health conditions and healthy people were recruited at 38 UK sites, in a wide range of settings (n = 4628). Interventions  ‘Treatment as usual’; new and alternative interventions. Outcome measures  WHOQOL‐BREF (UK); SF‐36. Results  Respondent burden was low, as acceptability and feasibility were high. Internal consistency was excellent (0.92) and test–retest reliability good. Distinctive QoL profiles were found for diverse conditions. Musculoskeletal, psychiatric and cardiovascular patients reported the poorest QoL and also improved most during treatment. Overall, QoL was good, and best for healthy groups, supporting discriminant validity. Compared with the SF‐36, WHOQOL physical and psychological domains showed good concurrent validity, although social was weak. Small or moderate effect sizes confirmed responsiveness to change in specified domains for certain conditions and interventions. Age had a small impact on reporting QoL. Discussion and conclusion  The WHOQOL‐BREF is found to be a high quality patient‐centred generic tool suited to individual assessment in clinics, for research, and audit. PMID:21281412

  20. Healthcare and Compassion: Towards an Awareness of Intersubjective Vulnerability; Comment on “Why and How Is Compassion Necessary to Provide Good Quality Healthcare?”

    Directory of Open Access Journals (Sweden)

    Kate Kenny

    2015-09-01

    Full Text Available How to instill compassion in a healthcare organization? In this article, I respond to Marianna Fotaki’s proposals in her piece, ‘Why and how is compassion necessary to provide good quality healthcare?’ by drawing on insights from organization studies. Following Fotaki, I argue that to instill targets and formal measures for assessing compassion would be problematic. I conclude by drawing on psychoanalytic and feminist theories to introduce alternatives, specifically proposing an approach that is grounded in a shared sense of a common, embodied precarity, which necessitates our commitment to preserving the conditions in which life might flourish.

  1. Healthcare and Compassion: Towards an Awareness of Intersubjective Vulnerability Comment on "Why and How Is Compassion Necessary to Provide Good Quality Healthcare?".

    Science.gov (United States)

    Kenny, Kate

    2015-06-16

    How to instill compassion in a healthcare organization? In this article, I respond to Marianna Fotaki's proposals in her piece, 'Why and how is compassion necessary to provide good quality healthcare?' by drawing on insights from organization studies. Following Fotaki, I argue that to instill targets and formal measures for assessing compassion would be problematic. I conclude by drawing on psychoanalytic and feminist theories to introduce alternatives, specifically proposing an approach that is grounded in a shared sense of a common, embodied precarity, which necessitates our commitment to preserving the conditions in which life might flouris. © 2015 by Kerman University of Medical Sciences.

  2. Good leadership for good quality

    OpenAIRE

    Franzon, Vilma Maria

    2016-01-01

    Good leadership is important if you like to have high quality in the results. My experience in the production of the television industry is that conditions for good leadership is insufficient. Therefore, I have tried to get answers for those two questions in my exam report: What are the characteristics of good leadership? What are the prerequisites for good leadership out of production? The method I used is a literature study and observation. I have read a number of books and research studies...

  3. [A case of obstruction due to right-sided colon cancer in which good quality of life was achieved after colonic stenting].

    Science.gov (United States)

    Nakao, Shigetomi; Hori, Takeshi; Miura, Kotaro; Tendo, Masashige; Nakata, Bunzo; Ishikawa, Tetsuro; Hirakawa, Kosei

    2013-11-01

    We report a case of a 60-year-old woman with abdominal distension who was treated with self-expandable metal stent (SEMS) placement in the proximal transverse colon. She was found to have severe bowel obstruction due to advanced transverse colon cancer on plain computed tomography (CT) and colonoscopy. We performed colonic stenting safely, and the symptom promptly improved. Defecation and flatus were observed on the same day of stenting, and the patient was able to start drinking and eating on the next day. Enhanced abdominal CT revealed multiple liver metastasis, peritoneal dissemination, ascites, and cystic ovarian tumor. After treatment with 1 course of 5-fluorouracil, Leucovorin, and oxaliplatin (mFOLFOX6), the patient was discharged on day 14 after admission. The rapidly enlarging ovarian tumors and primary colonic lesion with SEMS were surgically removed after treatment with mFOLFOX6 for 4 months in an outpatient basis. The patient has been alive with a good quality of life (QOL) and being treated with bevacizumab plus mFOLFOX6/Leucovorin, 5-fluorouracil, and irinotecan( FOLFIRI) for 6 months. SEMS placement could be safe and effective for the treatment of obstruction of the right colon, and could maintain a good QOL in patients.

  4. Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

    Directory of Open Access Journals (Sweden)

    Georgiana Gabriela CODINA

    2016-11-01

    Full Text Available The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20% were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05 between bread physical characteristics (loaf volume, porosity, elasticity and bread  overall acceptability.

  5. Trends in radiopreservation of foods

    International Nuclear Information System (INIS)

    Lohajova, L.; Stanicova, J.

    2004-01-01

    Radiopreservation of food is a technological process which is ensuring quality and durability of food. Food materials are irradiated by ionising radiation to reduce biological activity in foodstuffs. From this point of view, application of food irradiation is equivalent process to the other technological procedures ensuring good quality of food such as sterilisation by low or high temperature and chemicals factors. Although the sterilisation by ionising radiation has been limited by controversial effects in general, irradiated technologies of more than 40 products were accepted in several countries. Radiopreservation of food is spread mainly in the U.S.A. where ionizing radiation is even using for enhancement of several visual factors of food for instance the color. The countries of European Union accepted similar standards for radiopreservation of food and ingredients. They determined the kind of food materials, the convenient doses of irradiation and other conditions at ionizing radiation using for food preservation. Number of food is limited by toxicological aspects and unknown behaviour of radiation within food material (e.g. secondary radiation). For this reason, it is necessary to study the effects of food irradiation and find out its mediate influence on human organism. (authors)

  6. Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy With Good Quality Traits

    Directory of Open Access Journals (Sweden)

    Massimiliano Renna

    2018-03-01

    Full Text Available Globe artichoke (Cynara cardunculus L. subsp. [L.] scolymus Hayek, summer squash (Cucurbita pepo L. and faba bean (Vicia faba L. are widely cultivated for their immature inflorescences, fruits and seeds, respectively. Nevertheless, in some areas of Puglia (Southern Italy, other organs of these species are traditionally used as vegetables, instead of being considered as by-products. Offshoots (so-called cardoni or carducci of globe artichoke, produced during the vegetative growing cycle and removed by common cultural procedures, are used like to the cultivated cardoons (C. cardunculus L. var. altilis DC. The stems, petioles, flowers and smaller leaves of summer squash are used as greens (so-called cime di zucchini, like other leafy vegetables such as chicory (Cichorium intybus L. and Swiss chard (Beta vulgaris L.. Also the plant apex of faba bean, about 5–10 cm long, obtained from the green pruning, are used as greens (so-called cime di fava like spinach leaves. Moreover, crenate broomrape (Orobanche crenata Forssk., a root parasite plant that produces devastating effects on many crops (mostly legumes, is used like asparagus (Asparagus officinalis L. to prepare several traditional dishes. In this study ethnobotanical surveys and quality assessment of these unconventional vegetables were performed. For their content of fiber, offshoots of globe artichokes can be considered a useful food to bowel. Summer squash greens could be recommended as a vegetable to use especially in the case of hypoglycemic diets considering both content and composition of their carbohydrates. For their low content of nitrate, faba greens could be recommended as a substitute of nitrate-rich leafy vegetables. Crenate broomrape shows a high antioxidant activity and may be considered as a very nutritious agri-food product. Overall, the results of the present study indicate that offshoots of globe artichoke, summer squash greens, faba greens and crenate broomrape have good

  7. Healthy or Unhealthy on Sale? A cross-sectional study on the proportion of healthy and unhealthy foods promoted through flyer advertising by supermarkets in the Netherlands

    NARCIS (Netherlands)

    Ravensbergen, E.A.H.; Waterlander, W.E.; Kroeze, W.; Steenhuis, I.H.M.

    2015-01-01

    Background: It is generally assumed that supermarkets promote unhealthy foods more heavily than healthy foods. Promotional flyers could be an effective tool for encouraging healthier food choices; however, there is a lack of good-quality evidence on this topic. Therefore, the aim of this study was

  8. [Food allergy in adulthood].

    Science.gov (United States)

    Werfel, Thomas

    2016-06-01

    Food allergies can newly arise in adulthood or persist following a food allergy occurring in childhood. The prevalence of primary food allergy is basically higher in children than in adults; however, in the routine practice food allergies in adulthood appear to be increasing and after all a prevalence in Germany of 3.7 % has been published. The clinical spectrum of manifestations of food allergies in adulthood is broad. Allergy symptoms of the immediate type can be observed as well as symptoms occurring after a delay, such as indigestion, triggering of hematogenous contact eczema or flares of atopic dermatitis. The same principles for diagnostics apply in this group as in childhood. In addition to the anamnesis, skin tests and in vitro tests, as a rule elimination diets and in particular provocation tests are employed. Molecular allergy diagnostics represent a major step forward, which allow a better assessment of the risk of systemic reactions to certain foodstuffs (e.g. peanuts) and detection of cross-reactions in cases of apparently multiple sensitivities. Current German and European guidelines from 2015 are available for the practical approach to clarification of food allergies. The most frequent food allergies in adults are nuts, fruit and vegetables, which can cross-react with pollen as well as wheat, shellfish and crustaceans. The therapy of allergies involves a consistent avoidance of the allogen. Detailed dietary plans are available with avoidance strategies and instructions for suitable food substitutes. A detailed counseling of affected patients by specially trained personnel is necessary especially in order to avoid nutritional deficiencies and to enable patients to enjoy a good quality of life.

  9. Food hygienics

    International Nuclear Information System (INIS)

    Ryu, Yeong Gyun; Lee, Gwang Bae; Lee, Han Gi; Kim, Se Yeol

    1993-01-01

    This book deals with food hygienics with eighteen chapters, which mention introduction on purpose of food hygienics, administration of food hygienics, food and microscopic organism, sanitary zoology, food poisoning, food poisoning by poisonous substance, chronic poisoning by microscopic organism, food and epidemic control , control of parasitic disease, milk hygiene meat hygiene, an egg and seafood hygiene, food deterioration and preservation, food additives, food container and field hygiene, food facilities hygiene, food hygiene and environmental pollution and food sanitation inspection.

  10. “Eat dry beans, split peas, lentils and soya regularly”: A food-based ...

    African Journals Online (AJOL)

    Eat dry beans, split peas, lentils and soya regularly”: A food-based dietary guideline. ... Legumes are rich and economical sources of good-quality protein, slow-release carbohydrates, dietary fibre (non-starch polysaccharides), various vitamins and minerals and non-nutritive components which may have several beneficial ...

  11. Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia.

    Science.gov (United States)

    Lupien, John R

    2007-01-01

    Food systems are rapidly changing as world population grows, increasing urbanization occurs, consumer tastes and preferences change and differ in various countries and cultures, large scale food production increases, and food imports and exports grow in volume and value. Consumers in all countries have become more insistent that foods available in the marketplace are of good quality and safe, and do not pose risks to them and their families. Publicity about food risk problems and related risks, including chemical and microbiological contamination of foods, mad-cow disease, avian flu, industrial chemical contamination all have made consumers and policy makers more aware of the need of the control of food safety risk factors in all countries. To discuss changes in food systems, and in consumer expectations, that have placed additional stress on the need for better control of food safety risks. Food producers, processors, and marketers have additional food law and regulations to meet; government agencies must increase monitoring and enforcement of adequate food quality and safety legislation and coordinate efforts between agriculture, health, trade, justice and customs agencies; and academia must take action to strengthen the education of competent food legislation administrators, inspectorate, and laboratory personnel for work in government and industry, including related food and food safety research . Both Government and the food industry must assure that adequate control programs are in place to control the quality and safety of all foods, raw or processed, throughout the food chain from production to final consumption. This includes appropriate laboratory facilities to perform necessary analysis of foods for risk and quality factors, and to carry out a wide range of food science, toxicological and related research.

  12. Endometrial thickness as a predictor of the reproductive outcomes in fresh and frozen embryo transfer cycles: A retrospective cohort study of 1512 IVF cycles with morphologically good-quality blastocyst.

    Science.gov (United States)

    Zhang, Tao; Li, Zhou; Ren, Xinling; Huang, Bo; Zhu, Guijin; Yang, Wei; Jin, Lei

    2018-01-01

    To evaluate the relationship between endometrial thickness during fresh in vitro fertilization (IVF) cycles and the clinical outcomes of subsequent frozen embryo transfer (FET) cycles.FET cycles using at least one morphological good-quality blastocyst conducted between 2012 and 2013 at a university-based reproductive center were reviewed retrospectively. Endometrial ultrasonographic characteristics were recorded both on the oocyte retrieval day and on the day of progesterone supplementation in FET cycles. Clinical pregnancy rate, spontaneous abortion rate, and live birth rate were analyzed.One thousand five hundred twelve FET cycles was included. The results showed that significant difference in endometrial thickness on day of oocyte retrieval (P = .03) was observed between the live birth group (n = 844) and no live birth group (n = 668), while no significant difference in FET endometrial thickness was found (P = .261) between the live birth group and no live birth group. For endometrial thickness on oocyte retrieval day, clinical pregnancy rate ranged from 50.0% among patients with an endometrial thickness of ≤6 mm to 84.2% among patients with an endometrial thickness of >16 mm, with live birth rate from 33.3% to 63.2%. Multiple logistic regression analysis of factors related to live birth indicated endometrial thickness on oocyte retrieval day was associated with improved live birth rate (OR was 1.069, 95% CI: 1.011-1.130, P = .019), while FET endometrial thickness did not contribute significantly to pregnancy outcomes following FET cycles. The ROC curves revealed the cut-off points of endometrial thickness on oocyte retrieval day was 8.75 mm for live birth.Endometrial thickness during fresh IVF cycles was a better predictor of endometrial receptivity in subsequent FET cycles than FET cycle endometrial thickness. For those females with thin endometrium in fresh cycles, additional estradiol stimulation might be helpful for adequate

  13. Food Allergies

    Science.gov (United States)

    ... Safe Videos for Educators Search English Español Food Allergies KidsHealth / For Kids / Food Allergies What's in this ... milk eggs soy wheat What Is a Food Allergy? Food allergies happen when the immune system makes ...

  14. Food Allergy

    Science.gov (United States)

    Food allergy is an abnormal response to a food triggered by your body's immune system. In adults, the foods ... a severe reaction called anaphylaxis. Symptoms of food allergy include Itching or swelling in your mouth Vomiting, ...

  15. Arsenic contamination in food chain: Thread to food security

    Science.gov (United States)

    Shekhar Azad Kashyap, Chandra; Singh, Swati

    2017-04-01

    The supply of good quality food is a necessity for economic and social health welfare of urban and rural population. Over the last several decades groundwater contamination in developing countries has assumed dangerous levels as a result millions of people are at risk. This is so particularly with respect to arsenic that has registered high concentration in groundwater in countries like India and Bangladesh. The arsenic content in groundwater varies from 10 to 780 µg/L, which is far above the levels for drinking water standards prescribed by World Health Organization (WHO). Currently arsenic has entered in food chain due to irrigation with arsenic contaminated water. In the present study reports the arsenic contamination in groundwater that is being used for irrigating paddy in Manipur and West Bengal. The arsenic content in irrigation water is 475 µg/L and 780 µg/L in Manipur and West Bengal, respectively. In order to assess the effect of such waters on the rice crop, we collected rice plant from Manipur and determined the arsenic content in roots, stem, and grain. The arsenic content in grain varies from 110 to 190 mg/kg while the limit of arsenic intake by humans is 10 mg/kg (WHO). This problem is not confine to the area, it spread global level, and rice being cultivated in these regions is export to the other countries like USA, Middle East and Europe and will be thread to global food security.

  16. Arsenic contamination in food chain: Thread to global food security

    Science.gov (United States)

    Kashyap, C. A.

    2016-12-01

    The supply of good quality food is a necessity for economic and social health of urban and rural population. Over the last several decades groundwater contamination in developing countries has assumed dangerous levels as a result millions of people are at risk. This is so particularly with respect to arsenic that has registered high concentration in groundwater in countries like India and Bangladesh. The arsenic content in groundwater varies from 10 to 780 µg/L, which is far above the levels for drinking water standards prescribed by World Health Organization (WHO). Currently arsenic has entered in food chain due to irrigation with arsenic contaminated water. In the present study reports the arsenic contamination in groundwater that is being used for irrigating paddy in Manipur and West Bengal. The arsenic content in irrigation water is 475 µg/L and 780 µg/L in Manipur and West Bengal, respectively. In order to assess the effect of such waters on the rice crop, we collected rice plant from Manipur and determined the arsenic content in roots, stem, and grain. The arsenic content in grain varies from 110 to 190 mg/kg while the limit of arsenic intake by humans is 10 mg/kg (WHO). This problem is not confine to the area, it spread global level, and rice being cultivated in these regions is export to the other countries like USA, Middle East and Europe and will be thread to global food security.

  17. Wholesomeness and safety of irradiated foods

    International Nuclear Information System (INIS)

    Swallow, A.J.

    1991-01-01

    Irradiation with gamma-rays, X-rays or fast electrons can be used to change foodstuffs in beneficial ways or to destroy harmful organisms. Gamma rays do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic. This imposes limitations on the energies which can be used, and a short wait between irradiation and consumption may be advisable. Irradiation produces chemical changes in foodstuffs, and some foods are unsuitable for irradiation. With appropriate foods, trials with animals and human volunteers generally show that the product is safe. Some loss in nutritional quality can take place, which could be significant for some individuals, but are unlikely to be important for those on a balanced diet. Irradiation does not eliminate all risk from microbial contamination. Foods to be irradiated should be good quality, and need to be kept under proper conditions after irradiation. Irradiated foods should be appropriately labelled. Tests for radiation would help to enforce necessary controls. If the process is properly carried out on appropriate foods, and all due precautions are taken, irradiated foods are wholesome and safe. 52 references

  18. Food allergy

    Directory of Open Access Journals (Sweden)

    Youngshin Han

    2012-05-01

    Full Text Available Food allergy is an important public health problem affecting 5% of infants and children in Korea. Food allergy is defined as an immune response triggered by food proteins. Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the community. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy. Allergenicity of food is largely determined by structural aspects, including cross-reactivity and reduced or enhanced allergenicity with cooking that convey allergenic characteristics to food. Management of food allergy currently focuses on dietary avoidance of the offending foods, prompt recognition and treatment of allergic reactions, and nutritional support. This review includes definitions and examines the prevalence and management of food allergies and the characteristics of food allergens.

  19. Food irradiation

    International Nuclear Information System (INIS)

    Soothill, R.

    1987-01-01

    The issue of food irradiation has become important in Australia and overseas. This article discusses the results of the Australian Consumers' Association's (ACA) Inquiry into food irradiation, commissioned by the Federal Government. Issues discussed include: what is food irradiation; why irradiate food; how much food is consumer rights; and national regulations

  20. Food allergy

    Science.gov (United States)

    ... questions about the food you are served. When buying food, read package ingredients carefully. ... allergies in breastfed or other children to prevent future food allergies. Always discuss this with your child's ...

  1. Food Labels

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Food Labels KidsHealth / For Teens / Food Labels What's in ... to have at least 95% organic ingredients. Making Food Labels Work for You The first step in ...

  2. Food irradiation

    International Nuclear Information System (INIS)

    Duchacek, V.

    1989-01-01

    The ranges of doses used for food irradiation and their effect on the processed foods are outlined. The wholesomeness of irradiated foods is discussed. The present food irradiation technology development in the world is described. A review of the irradiated foods permitted for public consumption, the purposes of food irradiaton, the doses used and a review of the commercial-scale food irradiators are tabulated. The history and the present state of food processing in Czechoslovakia are described. (author). 1 fig., 3 tabs., 13 refs

  3. The prevalence, cost and basis of food allergy across Europe

    DEFF Research Database (Denmark)

    Mills, E.N.C.; Mackie, A.R.; Burney, P.

    2007-01-01

    . The cohorts will also facilitate validation of novel in vitro diagnostics through the development of the EuroPrevall Serum Bank. Complementary studies in Ghana, western Siberia, India and China will allow LIS to gain insights into how different dietary patterns and exposure to microorganisms affect food......The development of effective management strategies to optimize the quality of life for allergic patients is currently hampered by a lack of good quality information. Estimates of how many individuals suffer from food allergy and the major foods involved vary widely and inadequacies of in vitro...... diagnostics make food challenges the only reliable means of diagnosis in many instances. The EuroPrevall project brings together a multidisciplinary partnership to address these issues. Cohorts spanning the main climatic regions of Europe are being developed in infants through a birth cohort, community...

  4. Food economics

    DEFF Research Database (Denmark)

    Hansen, Henning Otte

    and issues and such as food security, quality, obesity and health are ever important factors. This book describes the link between food markets and food companies from a theoretical and a business economics perspective. The relationships, trends and impacts on the international food market are presented...

  5. Food irradiation

    International Nuclear Information System (INIS)

    Mercader, J.P.; Emily Leong

    1985-01-01

    The paper discusses the need for effective and efficient technologies in improving the food handling system. It defines the basic premises for the development of food handling. The application of food irradiation technology is briefly discussed. The paper points out key considerations for the adoption of food irradiation technology in the ASEAN region (author)

  6. Food Transition

    NARCIS (Netherlands)

    Mols, H.; Warnaar, M.; Methorst, B.; Sijtsema, S.J.; Dagevos, H.; Onwezen, M.C.; Ingenbleek, P.T.M.; Kortstee, H.J.M.; Genderen, van R.A.

    2017-01-01

    These days many innovations are taking place through and in the food system. There is quite a debate about our food and how it is produced. Although this process is a slow one, more and more consumers are willing to make a conscious choice for healthier and more sustainable food. A healthier food

  7. Local food:

    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...

  8. Food irradiation

    International Nuclear Information System (INIS)

    Lindqvist, H.

    1996-01-01

    This paper is a review of food irradiation and lists plants for food irradiation in the world. Possible applications for irradiation are discussed, and changes induced in food from radiation, nutritional as well as organoleptic, are reviewed. Possible toxicological risks with irradiated food and risks from alternative methods for treatment are also brought up. Ways to analyze weather food has been irradiated or not are presented. 8 refs

  9. Food allergies.

    LENUS (Irish Health Repository)

    O'Leary, Paula F G

    2012-02-03

    Adverse reactions to foods are commonly implicated in the causation of ill health. However, foreign antigens, including food proteins and commensal microbes encountered in the gastrointestinal tract, are usually well tolerated. True food allergies, implying immune-mediated adverse responses to food antigens, do exist, however, and are especially common in infants and young children. Allergic reactions to food manifest clinically in a variety of presentations involving the gastrointestinal, cutaneous, and respiratory systems and in generalized reactions such as anaphylaxis. Both IgE-mediated and non-IgE-mediated immune mechanisms are recognized. Important advances in the clinical features underlying specific food hypersensitivity disorders are reviewed.

  10. FOOD SECURITY

    Directory of Open Access Journals (Sweden)

    Dorina Ardelean

    2013-12-01

    Full Text Available The assurance of food security at the individual level doesn’t implicitly provide for the one at family level as the concepts of hunger, malnutrition and food insecurity are the steps of the same process of access restricted to a sufficient supply of food. In order to achieve food security at the individual level the following is necessary: ensuring food availability (production, reserve stocks; redistribution of food availability within the country or out through international exchanges; effective access of the population to purchase food consumer goods, by ensuring its effective demand as required. Food security of families (FFS is required for assuring individual food security (IFS, but it is not sufficient because the food available may be unevenly distributed between family members. National food security (NFS corresponds to the possibilities that different countries have to ensure both FFS and IFS without sacrificing other important objectives. Under the name of GAS is defined the global food security which represents permanent access for the entire population of the globe to the necessary food for a healthy and active life.

  11. Food Allergy

    Science.gov (United States)

    ... 1,3-galactose, a carbohydrate found on mammalian meat, and is associated with being bitten by the ... home. Treating Food Allergies There is currently no cure for food allergy, but there are many promising ...

  12. Food Allergy

    Science.gov (United States)

    ... Facebook and Twitter . Play our Food Allergy Bubble Game with Mr. Nose-it-All. Test your knowledge ... oral allergy syndrome? » Video: What is a red meat allergy? » Vitamin D and Food Allergy » When Should ...

  13. Food irradiation

    International Nuclear Information System (INIS)

    Anon.

    1985-01-01

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

  14. Food Engineering

    NARCIS (Netherlands)

    Boom, R.M.; Janssen, A.E.M.

    2014-01-01

    Food engineering is a rapidly changing discipline. Traditionally, the main focus was on food preservation and stabilization, whereas trends now are on diversity, health, taste, and sustainable production. Next to a general introduction of the definition of food engineering, this article gives a

  15. Food irradiation

    International Nuclear Information System (INIS)

    Beyers, M.

    1977-01-01

    The objectives of food irradiation are outlined. The interaction of irradiation with matter is then discussed with special reference to the major constituents of foods. The application of chemical analysis in the evaluation of the wholesomeness of irradiated foods is summarized [af

  16. Food safety

    Science.gov (United States)

    ... safety URL of this page: //medlineplus.gov/ency/article/002434.htm Food safety To use the sharing features on this page, please enable JavaScript. Food safety refers to the conditions and practices that preserve the quality of food. These practices prevent contamination and foodborne ...

  17. Food jags

    Science.gov (United States)

    Refusal to eat; Fear of new foods ... caregiver, it is your role to provide healthy food and drink choices. You can also help your ... are full. Children should be allowed to choose foods based on their likes and dislikes and their ...

  18. Food irradiation

    International Nuclear Information System (INIS)

    Macklin, M.

    1987-01-01

    The Queensland Government has given its support the establishment of a food irradiation plant in Queensland. The decision to press ahead with a food irradiation plant is astonishing given that there are two independent inquiries being carried out into food irradiation - a Parliamentary Committee inquiry and an inquiry by the Australian Consumers Association, both of which have still to table their Reports. It is fair to assume from the Queensland Government's response to date, therefore, that the Government will proceed with its food irradiation proposals regardless of the outcomes of the various federal inquiries. The reasons for the Australian Democrats' opposition to food irradiation which are also those of concerned citizens are outlined

  19. Food irradiation

    International Nuclear Information System (INIS)

    Hetherington, M.

    1989-01-01

    This popular-level article emphasizes that the ultimate health effects of irradiated food products are unknown. They may include vitamin loss, contamination of food by botulism bacteria, mutations in bacteria, increased production of aflatoxins, changes in food, carcinogenesis from unknown causes, presence of miscellaneous harmful chemicals, and the lack of a way of for a consumer to detect irradiated food. It is claimed that the nuclear industry is applying pressure on the Canadian government to relax labeling requirements on packages of irradiated food in order to find a market for its otherwise unnecessary products

  20. Food irradiation

    International Nuclear Information System (INIS)

    Beishon, J.

    1991-01-01

    Food irradiation has been the subject of concern and controversy for many years. The advantages of food irradiation include the reduction or elimination of dangerous bacterial organisms, the control of pests and insects which destroy certain foods, the extension of the shelf-life of many products, for example fruit, and its ability to treat products such as seafood which may be eaten raw. It can also replace existing methods of treatment which are believed to have hazardous side-effects. However, after examining the evidence produced by the proponents of food irradiation, the author questions whether it has any major contribution to make to the problems of foodborne diseases or world food shortages. More acceptable solutions, he suggests, may be found in educating food handlers to ensure that hygienic conditions prevail in the production, storage and serving of food. (author)

  1. Food irradiation

    International Nuclear Information System (INIS)

    Roberts, P.B.

    1997-01-01

    Food can be provided with extra beneficial properties by physical processing. These benefits include a reduced possibility of food poisoning, or an increased life of the food. We are familiar with pasteurisation of milk, drying of vegetables, and canning of fruit. These physical processes work because the food absorbs energy during treatment which brings about the changes needed. The energy absorbed in these examples is heat energy. Food irradiation is a less familiar process. It produces similar benefits to other processes and it can sometimes be applied with additional advantages over conventional processing. For example, because irradiation causes little heating, foods may look and taste more natural. Also, treatment can take place with the food in its final plastic wrappers, reducing the risk of re-contamination. (author). 1 ref., 4 figs., 1 tab

  2. Food, novel foods, and allergenicity

    NARCIS (Netherlands)

    Loveren H van; LPI

    2002-01-01

    Certain foods lead may to allergic responses in certain individuals. Main allergenic foods are Crustacea (shrimp, lobster, crab), egg, fish, milk, peanuts, soybeans, tree nuts, and wheat, and allergens are always proteins. A wide array of symptoms can result from food allergy (gastrointestinal,

  3. Food irradiation: contaminating our food

    International Nuclear Information System (INIS)

    Piccioni, R.

    1988-01-01

    The nuclear industry has promoted food irradiation as an effective and safe means of preserving food at minimum risk to the public. However, wide-scale food irradiation programmes such as that approved in the United States of America would have an adverse impact on public health in the following ways: through the consumption of carcinogenic substances generated in irradiated foods, through the use of irradiation to mask bacteriological contamination of spoiled food, through the replacement of fresh foods with nutritionally depleted foods, through accidents with leaks or mishandling of the radiation sources used and through the environmental damage resulting from reactor operation or spent fuel reprocessing necessary to produce the required isotopes for food irradiation. The food irradiation market is potentially enormous, requiring a large number of facilities and isotopes, some, such as caesium-137, would come from the production of nuclear weapons. Evidence of the presence of carcinogenic or mutagenic activity in irradiated foods is discussed. Although the US Federal Drug Administration (FDA) has approved a food irradiation programme it would actually be against the FDA's legal obligation which is to protect the health and safety of the American people. (UK)

  4. Safer food means food irradiation

    International Nuclear Information System (INIS)

    Steele, J.H.

    2000-01-01

    In this article the author presents the sanitary advantages that are brought by food irradiation. OMS experts state that this technique is safe and harmless for any average global dose between 10 KGy and 100 KGy. Whenever a seminar is held on the topic, it is always concluded that food irradiation should be promoted and favoured. In France food irradiation is authorized for some kinds of products and exceptionally above a 10 KGy dose. Historically food irradiation has been hampered in its development by its classification by American Authorities as food additives in 1958 (Delanay clause). The author draws a parallel between food irradiation and pasteurization or food deep-freezing in their beginnings. (A.C.)

  5. Food labels

    DEFF Research Database (Denmark)

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

    2012-01-01

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

  6. Food irradiation

    International Nuclear Information System (INIS)

    Kobayashi, Yasuhiko; Kikuchi, Masahiro

    2009-01-01

    Food irradiation can have a number of beneficial effects, including prevention of sprouting; control of insects, parasites, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored for long periods. It is most unlikely that all these potential applications will prove commercially acceptable; the extend to which such acceptance is eventually achieved will be determined by practical and economic considerations. A review of the available scientific literature indicates that food irradiation is a thoroughly tested food technology. Safety studies have so far shown no deleterious effects. Irradiation will help to ensure a safer and more plentiful food supply by extending shelf-life and by inactivating pests and pathogens. As long as requirement for good manufacturing practice are implemented, food irradiation is safe and effective. Possible risks of food irradiation are not basically different from those resulting from misuse of other processing methods, such as canning, freezing and pasteurization. (author)

  7. Food irradiation

    International Nuclear Information System (INIS)

    Anon.

    1984-01-01

    Food preservation by irradiation is one part of Eisenhower's Atoms for Peace program that is enjoying renewed interest. Classified as a food additive by the Food, Drug, and Cosmetic Act of 1958 instead of a processing technique, irradiation lost public acceptance. Experiments have not been done to prove that there are no health hazards from gamma radiation, but there are new pressures to get Food and Drug Administration approval for testing in order to make commercial use of some radioactive wastes. Irradiation causes chemical reactions and nutritional changes, including the destruction of several vitamins, as well as the production of radiolytic products not normally found in food that could have adverse effects. The author concludes that, lacking epidemiological evidence, willing buyers should be able to purchase irradiated food as long as it is properly labeled

  8. Food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Gruenewald, T

    1985-01-01

    Food irradiation has become a matter of topical interest also in the Federal Republic of Germany following applications for exemptions concerning irradiation tests of spices. After risks to human health by irradiation doses up to a level sufficient for product pasteurization were excluded, irradiation now offers a method suitable primarily for the disinfestation of fruit and decontamination of frozen and dried food. Codex Alimentarius standards which refer also to supervision and dosimetry have been established; they should be adopted as national law. However, in the majority of cases where individual countries including EC member-countries so far permitted food irradiation, these standards were not yet used. Approved irradiation technique for industrial use is available. Several industrial food irradiation plants, partly working also on a contractual basis, are already in operation in various countries. Consumer response still is largely unknown; since irradiated food is labelled, consumption of irradiated food will be decided upon by consumers.

  9. Food allergy

    OpenAIRE

    Waserman Susan; Watson Wade

    2011-01-01

    Abstract Food allergy is defined as an adverse immunologic response to a dietary protein. Food-related reactions are associated with a broad array of signs and symptoms that may involve many bodily systems including the skin, gastrointestinal and respiratory tracts, and cardiovascular system. Food allergy is a leading cause of anaphylaxis and, therefore, referral to an allergist for appropriate and timely diagnosis and treatment is imperative. Diagnosis involves a careful history and diagnost...

  10. Food allergy

    National Research Council Canada - National Science Library

    Maleki, Soheila J; Burks, A. Wesley; Helm, Ricki M

    2006-01-01

    ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 2. Exploring Current and Novel Methods for the Detection and Diagnosis of Food Allergy: the Clinical Approach * Adriano Mari and Enrico Scala...

  11. Food allergy

    National Research Council Canada - National Science Library

    Maleki, Soheila J; Burks, A. Wesley; Helm, Ricki M

    2006-01-01

    ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii ix I. CLINICAL ASPECTS 1. Clinical Manifestations of Food Allergic Disease * Tamara T. Perry, Amy M. Scurlock, and Stacie M. Jones...

  12. Food retailing and food service.

    Science.gov (United States)

    Capps, Oral; Park, John L

    2003-07-01

    The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail).

  13. Food Poisoning

    Science.gov (United States)

    ... precautions should be taken at every stage a food takes — from preparation to cooking to storing leftovers. A lot of this responsibility falls on grown-ups, but kids can help fight germs, too. One of the best ways is to ... to prepare foods. When should you wash? Before you start helping — ...

  14. Food online

    NARCIS (Netherlands)

    Veer, van der Lomme C.

    2017-01-01

    In this thesis the research focuses on the legal rules and regulations in the Netherlands that apply in the context of food purchases by consumers that are concluded online. Sale of food via the Internet takes place in the area of Civil Code requirements on distance selling and public law

  15. Food Peptidomics

    Directory of Open Access Journals (Sweden)

    Piotr Minkiewicz

    2008-01-01

    Full Text Available The aim of this review is to discuss the definition of food peptidomics and highlight the role of this approach in food and nutrition sciences. Similar to living organisms, food peptidome may be defined as the whole peptide pool present in a food product or raw material. This definition also covers peptides obtained during technological processes and/or storage. The area of interest of food peptidomics covers research concerning the origin of peptidome, its dynamic changes during processing and/or storage, the influence of its presence, the composition and changes in the pool of peptides on the properties of food products or raw materials as well as the methods applied in research into this group of compounds. The area of interests of food peptidomics would include biological activity, functional properties, allergenicity, sensory properties and information on the product or resource authenticity and origin as well as its history and relationships. Research methods applied in food peptidomics, with special emphasis on computational methods, are also summarized.

  16. Food security

    NARCIS (Netherlands)

    Ridder, M. de

    2011-01-01

    Food security is back on the agenda as a top priority for policy makers. In January 2011, record high food prices resulted in protests in Tunisia, which subsequently led to the spread of the revolutions in other North African and Middle Eastern countries. Although experts have asserted that no

  17. Food irradiation

    International Nuclear Information System (INIS)

    Matsuyama, Akira

    1990-01-01

    This paper reviews researches, commentaries, and conference and public records of food irradiation, published mainly during the period 1987-1989, focusing on the current conditions of food irradiation that may pose not only scientific or technologic problems but also political issues or consumerism. Approximately 50 kinds of food, although not enough to fill economic benefit, are now permitted for food irradiation in the world. Consumerism is pointed out as the major factor that precludes the feasibility of food irradiation in the world. In the United States, irradiation is feasible only for spices. Food irradiation has already been feasible in France, Hollands, Belgium, and the Soviet Union; has under consideration in the Great Britain, and has been rejected in the West Germany. Although the feasibility of food irradiation is projected to increase gradually in the future, commercial success or failure depends on the final selection of consumers. In this respect, the role of education and public information are stressed. Meat radicidation and recent progress in the method for detecting irradiated food are referred to. (N.K.) 128 refs

  18. Food Trends.

    Science.gov (United States)

    Schwenk, Nancy E.

    1991-01-01

    An overall perspective on trends in food consumption is presented. Nutrition awareness is at an all-time high; consumption is influenced by changes in disposable income, availability of convenience foods, smaller household size, and an increasing proportion of ethnic minorities in the population. (18 references) (LB)

  19. Food irradiation

    International Nuclear Information System (INIS)

    Migdal, W.

    1995-01-01

    A worldwide standard on food irradiation was adopted in 1983 by codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and The World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Inst. of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19 MeV, 1 kW) and industrial unit Electronika (10 MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for irradiation for; spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables. (author)

  20. Food Intimacy

    Directory of Open Access Journals (Sweden)

    Jennifer S. Laurent

    2015-09-01

    Full Text Available Disordered eating behaviors are implicated in the development and persistence of obesity in childhood, adolescence, and adulthood. The purpose of this study was to provide a qualitative perspective of obese youth’s eating behaviors through the lens of their parent as they attempt to create healthy changes. An in-depth secondary analysis was conducted for the construct of food intimacy that evolved as part of a larger study investigating how parents promote health for their obese child. Seventeen parents of 10- to 14-year-old obese youth were interviewed. Themes and concepts were developed using grounded theory. Parents described child behaviors such as losing control and sneaky eating to obtain food, as well as using food for comfort, pleasure, and simply loving food. The relationship between these children and food was identified as the over-arching theme, food intimacy. This study highlights the intimate relationship these children developed with food and the powerful influence of this relationship on their eating behaviors. This suggests that prescribed interventions such as exercising more and eating less may be ineffective in certain obese children, and that more focus should be placed on investigating the relationship an obese child has with food.

  1. Food irradiation

    International Nuclear Information System (INIS)

    1991-01-01

    Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide. (orig.) With 4 figs., 1 tab [de

  2. Food processing

    NARCIS (Netherlands)

    Teodorowicz, Malgorzata; Neerven, Van Joost; Savelkoul, Huub

    2017-01-01

    The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus

  3. Food irradiation

    International Nuclear Information System (INIS)

    Sato, Tomotaro; Aoki, Shohei

    1976-01-01

    Definition and significance of food irradiation were described. The details of its development and present state were also described. The effect of the irradiation on Irish potatoes, onions, wiener sausages, kamaboko (boiled fish-paste), and mandarin oranges was evaluated; and healthiness of food irradiation was discussed. Studies of the irradiation equipment for Irish potatoes in a large-sized container, and the silo-typed irradiation equipment for rice and wheat were mentioned. Shihoro RI center in Hokkaido which was put to practical use for the irradiation of Irish potatoes was introduced. The state of permission of food irradiation in foreign countries in 1975 was introduced. As a view of the food irradiation in the future, its utilization for the prevention of epidemics due to imported foods was mentioned. (Serizawa, K.)

  4. Food porn.

    Science.gov (United States)

    McBride, Anne E

    2010-01-01

    Since the term first appeared, food porn has typically referred to watching others cook on television or gazing at unattainable dishes in glossy magazines without actually cooking oneself. This forum seeks to revisit this notion of food porn that is mostly taken for granted in both popular and scholarly literature. It offers a brief perspective of the appearance and use of the term food porn to examine how it came to be a term used mostly by commentators rather than by people actively engaged in the world of cooking. Practitioners (chefs and a food television producer) and academics address whether or not food porn exists, what shape it might take, what purpose it might serve, and/or what usefulness it might have, showing that these contentious issues are more complex than the ease with which the term is used might let on.

  5. The geography of Fast Food outlets: a review.

    Science.gov (United States)

    Fraser, Lorna K; Edwards, Kimberly L; Cade, Janet; Clarke, Graham P

    2010-05-01

    The availability of food high in fat, salt and sugar through Fast Food (FF) or takeaway outlets, is implicated in the causal pathway for the obesity epidemic. This review aims to summarise this body of research and highlight areas for future work. Thirty three studies were found that had assessed the geography of these outlets. Fourteen studies showed a positive association between availability of FF outlets and increasing deprivation. Another 13 studies also included overweight or obesity data and showed conflicting results between obesity/overweight and FF outlet availability. There is some evidence that FF availability is associated with lower fruit and vegetable intake. There is potential for land use policies to have an influence on the location of new FF outlets. Further research should incorporate good quality data on FF consumption, weight and physical activity.

  6. The Geography of Fast Food Outlets: A Review

    Directory of Open Access Journals (Sweden)

    Lorna K. Fraser

    2010-05-01

    Full Text Available The availability of food high in fat, salt and sugar through Fast Food (FF or takeaway outlets, is implicated in the causal pathway for the obesity epidemic. This review aims to summarise this body of research and highlight areas for future work. Thirty three studies were found that had assessed the geography of these outlets. Fourteen studies showed a positive association between availability of FF outlets and increasing deprivation. Another 13 studies also included overweight or obesity data and showed conflicting results between obesity/overweight and FF outlet availability. There is some evidence that FF availability is associated with lower fruit and vegetable intake. There is potential for land use policies to have an influence on the location of new FF outlets. Further research should incorporate good quality data on FF consumption, weight and physical activity.

  7. HACCP, food quality, food irradiation

    International Nuclear Information System (INIS)

    Bognar, A.

    1999-01-01

    The paper summarizes the principles and purposes of the ''Hazard Analysis Critical Control Points'' (HACCP) system and its application and implementation within the European Union for the purposes of food quality and safety control, including food irradiation. (orig./CB) [de

  8. Combining unmalted barley and pearling gives good quality brewing

    NARCIS (Netherlands)

    Donkelaar, van Laura H.G.; Hageman, Jos A.; Oguz, Serhat; Noordman, Tom R.; Boom, Remko M.; Goot, van der Atze Jan

    2016-01-01

    Brewing with unmalted barley can reduce the use of raw materials, thereby increasing the efficiency of the brewing process. However, unmalted barley contains several undesired components for brewing and has a low enzymatic activity. Pearling, an abrasive milling method, has been proposed as a

  9. Where does good quality qualitative health care research get published?

    Science.gov (United States)

    Richardson, Jane C; Liddle, Jennifer

    2017-09-01

    This short report aims to give some insight into current publication patterns for high-quality qualitative health research, using the Research Excellence Framework (REF) 2014 database. We explored patterns of publication by range and type of journal, by date and by methodological focus. We also looked at variations between the publications submitted to different Units of Assessment, focussing particularly on the one most closely aligned with our own research area of primary care. Our brief analysis demonstrates that general medical/health journals with high impact factors are the dominant routes of publication, but there is variation according to the methodological approach adopted by articles. The number of qualitative health articles submitted to REF 2014 overall was small, and even more so for articles based on mixed methods research, qualitative methodology or reviews/syntheses that included qualitative articles.

  10. Less transpiration and good quality thanks to NIR-screen

    NARCIS (Netherlands)

    Stanghellini, C.; Kempkes, F.L.K.; Hemming, S.; Jianfeng, D.

    2009-01-01

    Materials or additives for greenhouse cover that reflect or absorb a part of the NIR radiation can decrease the cooling requirement for the greenhouse and increase water use efficiency of the crop. By reducing the ventilation requirement, it might even decrease emissions of carbon dioxide from

  11. Irradiated foods

    International Nuclear Information System (INIS)

    Darrington, Hugh

    1988-06-01

    This special edition of 'Food Manufacture' presents papers on the following aspects of the use of irradiation in the food industry:- 1) an outline view of current technology and its potential. 2) Safety and wholesomeness of irradiated and non-irradiated foods. 3) A review of the known effects of irradiation on packaging. 4) The problems of regulating the use of irradiation and consumer protection against abuse. 5) The detection problem - current procedures. 6) Description of the Gammaster BV plant in Holland. 7) World outline review. 8) Current and future commercial activities in Europe. (U.K.)

  12. Food processing: The use of non-fouling food grade heat transfer fluids

    International Nuclear Information System (INIS)

    Wright, Christopher Ian; Bembridge, Thomas; Picot, Eole; Premel, Julien

    2015-01-01

    It is reported that there are some 4000 companies operating high temperature thermal fluid systems in the UK and Ireland. This excludes steam or water based systems. The heat transfer fluids (HTFs) used in food processing are highly refined mineral HTFs that are non-toxic, non-irritating and lack an odour. If an HTF has been certified for use in food processing it carries an HT-1 certificate. HTFs suitable for use in food processing are commonly referred to as ‘non-fouling’ which means as they thermally degrade they produce small carbon particles that are suspended in the HTF. Moreover, the carbon formations are less sticky and this reduces the extent of adhesion to the internal surfaces of an HTF system. The current paper analysed the test reports from 1223 HTF systems and showed that, on average, the carbon residue for food grade HTF was lower than non-food grade HTF. This clearly demonstrates what the non-fouling nature of a food grade HTF. This paper then explored the regulatory, legal and environmental landscape for food grade HTFs. In this area of manufacturing, it is critical that the HTFs used are suitable for incidental contact with food. Other measures put consumer safety at the heart of all operations (i.e., internal company procedures such as hazard analysis and critical control points [HACCP]) and that food is safe for consumer consumption (e.g., external controls such as auditing manufacturers to ensure good quality and distribution practice). The authors introduce the idea that safety could be further enhanced through independent HTF sampling and chemical analysis of HTFs to ensure they are food grade and should be done without any interruption to a manufacturer's production. - Highlights: • Food grade heat transfer fluid (HTF) is colourless, non-toxic and non-irritating. • This HTF is non-fouling and less carbon forms. • Such HTFs can be safely used in food processing if they are HT-1 certified. • A number of controls (e.g., HACCP

  13. Solar energy in food processing-a critical appraisal.

    Science.gov (United States)

    Eswara, Amruta R; Ramakrishnarao, M

    2013-04-01

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

  14. Food irradiation

    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.

  15. Safe Food

    Centers for Disease Control (CDC) Podcasts

    A healthy diet is important, but if food is mishandled or improperly prepared, a wholesome meal can result in a severe illness. In this podcast, Dr. Hannah Gould discusses ways to avoid foodborne illnesses.

  16. Food Safety

    Science.gov (United States)

    ... or aluminum foil to keep the food from drying out. Eat any leftovers within 3 to 4 days or freeze them. Don't freeze any dishes that contain uncooked fruit or veggies, hard-cooked eggs, or mayonnaise. If ...

  17. Food Safety

    Science.gov (United States)

    ... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

  18. Food additives

    Science.gov (United States)

    ... GO About MedlinePlus Site Map FAQs Customer Support Health Topics Drugs & Supplements Videos & Tools Español You Are Here: Home → Medical Encyclopedia → Food additives URL of this page: //medlineplus.gov/ency/article/ ...

  19. Food irradiation

    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

  20. "Convenience Food."

    Science.gov (United States)

    Lemieux, Colette

    1980-01-01

    Defines the meaning of the American expression "convenience food," quoting definitions given by dictionaries and specialized publications. Discusses the problem of finding the exact equivalent of this expression in French, and recommends some acceptable translations. (MES)

  1. Future food.

    Science.gov (United States)

    Wahlqvist, Mark L

    2016-12-01

    Food systems have changed markedly with human settlement and agriculture, industrialisation, trade, migration and now the digital age. Throughout these transitions, there has been a progressive population explosion and net ecosystem loss and degradation. Climate change now gathers pace, exacerbated by ecological dysfunction. Our health status has been challenged by a developing people-environment mismatch. We have regarded ecological conquest and innovative technology as solutions, but have not understood how ecologically dependent and integrated we are. We are ecological creatures interfaced by our sensoriness, microbiomes, shared regulatory (endocrine) mechanisms, immune system, biorhythms and nutritional pathways. Many of us are 'nature-deprived'. We now suffer what might be termed ecological health disorders (EHD). If there were less of us, nature's resilience might cope, but more than 9 billion people by 2050 is probably an intolerable demand on the planet. Future food must increasingly take into account the pressures on ecosystem-dependent food systems, with foods probably less biodiverse, although eating in this way allows optimal health; energy dysequilibrium with less physical activity and foods inappropriately energy dense; and less socially-conducive food habits. 'Personalised Nutrition', with extensive and resource-demanding nutrigenomic, metabolomic and microbiomic data may provide partial health solutions in clinical settings, but not be justified for ethical, risk management or sustainability reasons in public health. The globally prevalent multidimensional malnutritional problems of food insecurity, quality and equity require local, regional and global action to prevent further ecosystem degradation as well as to educate, provide sustainable livelihoods and encourage respectful social discourse and practice about the role of food.

  2. Food Engineering within Sciences of Food

    Directory of Open Access Journals (Sweden)

    Athanasios Kostaropoulos

    2012-10-01

    Full Text Available The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology, food technology, and food engineering is made. Finally, the objectives of food engineering within the branch of sciences of food are described.

  3. Food Allergies: Understanding Food Labels

    Science.gov (United States)

    ... Manufacturers aren't required to include warnings about food allergens accidentally introduced during manufacturing or packaging (cross-contamination). This potentially can cause trouble if you're ...

  4. Recent developments in drying of food products

    Science.gov (United States)

    Valarmathi, T. N.; Sekar, S.; Purushothaman, M.; Sekar, S. D.; Rama Sharath Reddy, Maddela; Reddy, Kancham Reddy Naveen Kumar

    2017-05-01

    Drying is a dehydration process to preserve agricultural products for long period usage. The most common and cheapest method is open sun drying in which the products are simply laid on ground, road, mats, roof, etc. But the open sun drying has some disadvantages like dependent on good weather, contamination by dust, birds and animals consume a considerable quantity, slow drying rate and damages due to strong winds and rain. To overcome these difficulties solar dryers are developed with closed environment for drying agricultural products effectively. To obtain good quality food with reduced energy consumption, selection of appropriate drying process and proper input parameters is essential. In recent years several researchers across the world have developed new drying systems for improving the product quality, increasing the drying rate, decreasing the energy consumption, etc. Some of the new systems are fluidized bed, vibrated fluidized bed, desiccant, microwave, vacuum, freeze, infrared, intermittent, electro hydrodynamic and hybrid dryers. In this review the most recent progress in the field of drying of agricultural food products such as new methods, new products and modeling and optimization techniques has been presented. Challenges and future directions are also highlighted. The review will be useful for new researchers entering into this ever needed and ever growing field of engineering.

  5. Food irradiation

    International Nuclear Information System (INIS)

    Paganini, M.C.

    1991-06-01

    Food treatment by means of ionizing energy, or irradiation, is an innovative method for its preservation. In order to treat important volumes of food, it is necessary to have industrial irradiation installations. The effect of radiations on food is analyzed in the present special work and a calculus scheme for an Irradiation Plant is proposed, discussing different aspects related to its project and design: ionizing radiation sources, adequate civil work, security and auxiliary systems to the installations, dosimetric methods and financing evaluation methods of the project. Finally, the conceptual design and calculus of an irradiation industrial plant of tubercles is made, based on the actual needs of a specific agricultural zone of our country. (Author) [es

  6. Food irradiation

    International Nuclear Information System (INIS)

    Knoerr, M.; Ehlermann, D.A.E.; Delincee, H.

    1999-01-01

    The conference was a combined event and at the same time was a meeting of the FAIR programme of the EU, under the responsibility of the General Directorate XII, participating countries including Iceland, Norway, Hungary, and Switzerland in addition to the 15 EU member states. Under this roof, research work is sponsored in the fields of food technology, fishing industry, agriculture, forestry, and water resources management. Also, financial support is available for the mid-range food and agricultural industry, or for projects promoting rural development. There currently are over 120 transnational FAIR projects, involving more than 2000 researchers in 233 EU-sponsored research projects devoted to food aspects, some having been presented at the conference. (orig./CB) [de

  7. Genetically engineered foods

    Science.gov (United States)

    Bioengineered foods; GMOs; Genetically modified foods ... helps speed up the process of creating new foods with desired traits. The possible benefits of genetic engineering include: More nutritious food Tastier food Disease- and ...

  8. Understanding Food Labels

    Science.gov (United States)

    ... Healthy eating for girls Understanding food labels Understanding food labels There is lots of info on food ... need to avoid because of food allergies. Other food label terms top In addition to the Nutrition ...

  9. Food Allergies

    Centers for Disease Control (CDC) Podcasts

    2013-04-23

    In this podcast for kids, the Kidtastics talk about the dangers of food allergies and the need to be aware if any friends or classmates have them.  Created: 4/23/2013 by Centers for Disease Control and Prevention (CDC).   Date Released: 4/23/2013.

  10. Food Entrepreneur

    DEFF Research Database (Denmark)

    Ramsgaard, Michael Breum; Christensen, Marie Ernst; Matzen, Peter

    The project investigates the learning outcome and the identity work going on at the course in a setting that provides opportunities to develop new activities, products and knowledge within the food and health industry. The study is based on qualitative interviews with five participants from...

  11. Food poisoning

    Science.gov (United States)

    ... foods that are not stored at the proper temperature or are not reheated to the right temperature Raw fish or oysters Raw fruits or vegetables ... proper amount of fluids. Getting enough fluids and learning what to eat will help keep you comfortable. ...

  12. Food Safety

    Science.gov (United States)

    or fertilizers. Learn more about the costs and benefits of going organic for you and your family. To Ingredients Low-Risk Pesticides Organic Pesticide Ingredients Pesticide Incidents Human Exposure Pet Exposure veggies? Federal Pesticide Regulation Pesticides and Human Health Regulating Organic Food Production

  13. Food Nanotechnology - Food Packaging Applications

    Science.gov (United States)

    Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part, the impetus for this predicted growth is the ...

  14. Food fears

    International Nuclear Information System (INIS)

    Rumney, R.

    1988-01-01

    Radurisation can give a new lease of shelf life to food and cut down contamination, but it is bound to cause problems - even among comparatively tame South African consumers. In this article the facts about radurization are discussed: the labelling of irradiated products, the problem of making a bad product good by using irradiation, consumer pressure, attitudes, fears and resistance. The economics of radurised foodstuffs are also discussed

  15. Food microbiology

    National Research Council Canada - National Science Library

    Royal Society of Chemistry (Great Britain); Moss, M. O; Adams, M. R

    2008-01-01

    ... is directed primarily at students of Microbiology, Food Science and related subjects up to Master's level and assumes some knowledge of basic microbiology. We have chosen not to burden the text with references to the primary literature in order to preserve what we hope is a reasonable narrative flow. Some suggestions for further reading for each chapter are included in Chapter 12. These are largely review articles and monographs which develop the overview provided and can also give access to...

  16. Food, Globalization and Sustainability

    NARCIS (Netherlands)

    Oosterveer, P.J.M.; Sonnenfeld, D.A.

    2011-01-01

    Food is increasingly traded internationally, thereby transforming the organisation of food production and consumption globally and influencing most food-related practices. This transition is generating unfamiliar challenges related to sustainability of food provision, the social impacts of

  17. Norovirus: Food Handlers

    Science.gov (United States)

    ... National Institutes of Health NoroCORE Food Virology For Food Workers Language: English (US) Español (Spanish) Recommend on ... trabajadores del sector alimentario Norovirus and Working With Food CDC Vital Signs Report Preventing Norovirus Outbreaks, Food ...

  18. Overview of Evidence in Prevention and Aetiology of Food Allergy: A Review of Systematic Reviews

    Science.gov (United States)

    Lodge, Caroline J.; Allen, Katrina J.; Lowe, Adrian J.; Dharmage, Shyamali C.

    2013-01-01

    The worldwide prevalence of food allergy appears to be increasing. Early life environmental factors are implicated in the aetiology of this global epidemic. The largest burden of disease is in early childhood, where research efforts aimed at prevention have been focused. Evidence synthesis from good quality systematic reviews is needed. We performed an overview of systematic reviews concerning the prevention and aetiology of food allergy, retrieving 14 systematic reviews, which covered three broad topics: formula (hydrolysed or soy) for the prevention of food allergy or food sensitization; maternal and infant diet and dietary supplements for the prevention of food allergy or food sensitization and hygiene hypothesis-related interventions. Using the AMSTAR criteria for assessment of methodological quality, we found five reviews to be of high quality, seven of medium quality and two of low quality. Overall we found no compelling evidence that any of the interventions that had been systematically reviewed were related to the risk of food allergy. Updating of existing reviews, and production of new systematic reviews, are needed in areas where evidence is emerging for interventions and environmental associations. Furthermore, additional primary studies, with greater numbers of participants and objective food allergy definitions are urgently required. PMID:24192789

  19. Fast Food Pattern and Cardiometabolic Disorders: A Review of Current Studies.

    Science.gov (United States)

    Bahadoran, Zahra; Mirmiran, Parvin; Azizi, Fereidoun

    2015-01-01

    There are growing concern globally regarding the alarming trend of fast food consumption and its related cardiometabolic outcomes including overweight and obesity. This study aimed to review the current evidences available in relation to adverse effects of fast food pattern on cardiometa-bolic risk factors. Relevant articles including epidemiological and clinical studies with appropriate design and good quality were obtained through searches of the Medline, PubMed, Scopus databases and Google scholar with related key words including "fast foods", "processed foods", "obesity", "overweight", "insulin resistance", "diabetes", "cardiovascular disease", "metabolic syndrome", "dyslipidemia" and "hypertension". Fast food consumption and out-of-home eating behavior is a main risk factor for lower diet quality, higher calorie and fat intake and lower micronutrients density of diet. Frequent consumption of fast foods was accompanied with overweight and abdominal fat gain, impaired insulin and glucose homeostasis, lipid and lipoprotein disorders, induction of systemic inflammation and oxidative stress. Higher fast food consumption also increases the risk of developmental diabetes, metabolic syndrome and cardiovascular disease. This review provides further evidence warning us against the irreparable effects of fast food consumption on public health especially the increasing global burden of obesity and cardiovascu-lar diseases.

  20. Fast Food Pattern and Cardiometabolic Disorders: A Review of Current Studies

    Directory of Open Access Journals (Sweden)

    Zahra Bahadoran

    2015-12-01

    Full Text Available Background: There are growing concern globally regarding the alarming trend of fast food consump­tion and its related cardiometabolic outcomes including overweight and obesity. This study aimed to review the current evidences available in relation to adverse effects of fast food pattern on cardiometa­bolic risk factors. Methods: Relevant articles including epidemiological and clinical studies with appropriate design and good quality were obtained through searches of the Medline, PubMed, Scopus databases and Google scholar with related key words including "fast foods", "processed foods", "obesity", "overweight", "insulin resistance", "diabetes", "cardiovascular disease", "metabolic syndrome", "dyslipidemia" and "hypertension". Results: Fast food consumption and out-of-home eating behavior is a main risk factor for lower diet quality, higher calorie and fat intake and lower micronutrients density of diet. Frequent consumption of fast foods was accompanied with overweight and abdominal fat gain, impaired insulin and glucose homeostasis, lipid and lipoprotein disorders, induction of systemic inflammation and oxidative stress. Higher fast food consumption also increases the risk of developmental diabetes, metabolic syndrome and cardiovascular disease. Conclusion: This review provides further evidence warning us against the irreparable effects of fast food consumption on public health especially the increasing global burden of obesity and cardiovascu­lar diseases.

  1. Food irradiation

    International Nuclear Information System (INIS)

    Luecher, O.

    1979-01-01

    Limitations of existing preserving methods and possibilities of improved food preservation by application of nuclear energy are explained. The latest state-of-the-art in irradiation technology in individual countries is described and corresponding recommendations of FAO, WHO and IAEA specialists are presented. The Sulzer irradiation equipment for potato sprout blocking is described, the same equipment being suitable also for the treatment of onions, garlic, rice, maize and other cereals. Systems with a higher power degree are needed for fodder preserving irradiation. (author)

  2. Hurdles at work: perceptions of hospital food handlers

    Directory of Open Access Journals (Sweden)

    Sigulem Dirce

    2009-07-01

    Full Text Available Abstract Background Food handlers have a very important role in preventing food contamination during its preparation and distribution. This responsibility is even greater in hospitals, since a large number of patients have low immunity and consequently food contamination by pathogenic bacteria could be particularly harmful. Therefore, a good working environment and periodic training should be provided to food handlers by upper management. Methods This study is qualitative research by means of focus group and thematic content analysis methodologies to examine, in detail, the statements by food handlers working in the milk and specific-diet kitchens in a hospital to understand the problems they face in the workplace. Results We found that food handlers are aware of the role they play in restoring patients' health; they consider it important to offer a good-quality diet. However, according to their perceptions, a number of difficulties prevent them from reaching this aim. These include: upper management not prioritizing human and material resources to the dietetic services when making resource allocation decisions; a perception that upper management considers their work to be of lesser importance; delayed overtime payments; lack of periodic training; managers lacking administrative skills; insufficient dietitian staff assistants, leading to overwork, at the same time as there is an excess of dietitians; unhealthy environmental working conditions – high temperature, high humidity, loud and constant noise level, poor ventilation; lack of food, and kitchen utensils and equipment; and relationship conflicts with chief dieticians and co-workers. Conclusion From these findings, improvement in staff motivation could be achieved by considering non-financial incentives, such as improvement in working conditions and showing appreciation and respect through supervision, training and performance appraisal. Management action, such as investments in

  3. Hurdles at work: perceptions of hospital food handlers.

    Science.gov (United States)

    Bertin, Cilce Helena Figueiredo Preza; Rezende, Magda Andrade; Sigulem, Dirce Maria; Morais, Tania Beninga

    2009-07-24

    Food handlers have a very important role in preventing food contamination during its preparation and distribution. This responsibility is even greater in hospitals, since a large number of patients have low immunity and consequently food contamination by pathogenic bacteria could be particularly harmful. Therefore, a good working environment and periodic training should be provided to food handlers by upper management. This study is qualitative research by means of focus group and thematic content analysis methodologies to examine, in detail, the statements by food handlers working in the milk and specific-diet kitchens in a hospital to understand the problems they face in the workplace. We found that food handlers are aware of the role they play in restoring patients' health; they consider it important to offer a good-quality diet. However, according to their perceptions, a number of difficulties prevent them from reaching this aim. These include: upper management not prioritizing human and material resources to the dietetic services when making resource allocation decisions; a perception that upper management considers their work to be of lesser importance; delayed overtime payments; lack of periodic training; managers lacking administrative skills; insufficient dietitian staff assistants, leading to overwork, at the same time as there is an excess of dietitians; unhealthy environmental working conditions--high temperature, high humidity, loud and constant noise level, poor ventilation; lack of food, and kitchen utensils and equipment; and relationship conflicts with chief dieticians and co-workers. From these findings, improvement in staff motivation could be achieved by considering non-financial incentives, such as improvement in working conditions and showing appreciation and respect through supervision, training and performance appraisal. Management action, such as investments in intermediary management so that managers have the capacity to provide supportive

  4. Food irradiation: its role in food safety

    Energy Technology Data Exchange (ETDEWEB)

    Qureshi, R U

    1986-12-31

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

  5. Fast Foods, Organic Foods, Fad Diets

    Science.gov (United States)

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

  6. Food irradiation: its role in food safety

    International Nuclear Information System (INIS)

    Qureshi, R. U.

    1985-01-01

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

  7. Cereal sprouts: composition, nutritive value, food applications.

    Science.gov (United States)

    Lorenz, K

    1980-01-01

    The practice of sprouting of cereal grains has become popular in the western world. Sprouted grains are thought of as having exceptional nutritive value. Sprouting is easy and can be done without sophisticated equipment. Untreated seeds of good quality and high germination percentage are placed in an environment of adequate water, a desirable temperature, and a certain composition of gases in the atmosphere for several days for sprouting. The sprouts can be kept for a few days to over a week under refrigeration. They can be used in many different foods including breakfast items, salads, soups, casseroles, pasta, and baked products. Sprouting of grains causes increased enzyme activity, a loss of total dry matter, an increase in total protein, a change in amino acid composition, a decrease in starch, increases in sugars, a slight increase in crude fat and crude fiber, and slightly higher amounts of certain vitamins and minerals. Most of the increases in nutrients are not true increases, however. They simply reflect the loss of dry matter, mainly in the form of carbohydrates, due to respiration during sprouting. As total carbohydrates decreases, the percentage of other nutrients increases. There are no nutritional evaluations of cereal sprouts in humans. Animal studies with cattle, pigs, chickens, and rats have failed to show a superior nutritive value of sprouted grains over ungerminated grains. Studies with humans are not likely to produce more encouraging results.

  8. Functional food acceptance in the food chain

    DEFF Research Database (Denmark)

    Krutulyte, Rasa

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

  9. Biology of food irradiation

    International Nuclear Information System (INIS)

    Murray, D.R.

    1990-01-01

    The author presents his arguments for food scientists and biologists that the hazards of food irradiation outweigh the benefits. The subject is discussed in the following sections: introduction (units, mutagenesis, seed viability), history of food irradiation, effects of irradiation on organoleptic qualities of staple foods, radiolytic products and selective destruction of nutrients, production of microbial toxins in stored irradiated foods and loss of quality in wheat, deleterious consequences of eating irradiated foods, misrepresentation of the facts about food irradiation. (author)

  10. European food law handbook

    NARCIS (Netherlands)

    Meulen, van der B.M.J.; Velde, van der M.; Szajkowska, A.; Verbruggen, R.

    2008-01-01

    This handbook analyses and explains the institutional, substantive and procedural elements of EU food law, taking the General Food Law as a focus point. Principles are discussed as well as specific rules addressing food as a product, the processes related to food and communication about food through

  11. Food Process Engineering

    DEFF Research Database (Denmark)

    Friis, Alan; Jensen, Bo Boye Busk; Risum, Jørgen

    to calculate the requirements of heat processing. Our goal is to put food engineering into a production context. Other courses teach food chemistry, food microbiology and food technology. Topics of great importance and all have to be seen in a broader context of producing good and safe food in a large scale...

  12. Food protection

    International Nuclear Information System (INIS)

    Gummer, Selwyn; Campbell-Savours, D.N.; Maxwell-Hyslop, R.

    1987-01-01

    The motion is to consolidate the Food Protection (Emergency Prohibitions) (England) (No 2) Order 1987 and seven subsequent amendment orders, into one order. The orders are those under which restrictions on the movement of sheep as a result of the Chernobyl accident are carried out. A debate lasting more than two hours followed and this is reported verbatim. Much of the early part of the debate concerns a telex message allegedly from the chief scientist of the radiochemical institute saying that meat contaminated by radiation after Chernobyl was sold in Britain. Both the source and the content of the telex were found not to be as alleged. In particular, the allegation that 10kg lambs had gone to market. The minister pointed out that these lambs were not big enough to be sold. The debate broadened into a more general discussion as to levels of contamination in sheep and the government diligence or otherwise in protecting the public. The motion was agreed to. (U.K.)

  13. Mood Food

    Science.gov (United States)

    Rose, Natalie; Koperski, Sabrina; Golomb, Beatrice A.

    2013-01-01

    Background Much lore but few studies describe a relation of chocolate to mood. We examined the cross-sectional relationship of chocolate consumption with depressed mood in adult men and women. Methods A sample of 1018 adults (694 men and 324 women) from San Diego, California, without diabetes or known coronary artery disease was studied in a cross-sectional analysis. The 931 subjects who were not using antidepressant medications and provided chocolate consumption information were the focus of the analysis. Mood was assessed using the Center for Epidemiologic Studies Depression Scale (CES-D). Cut points signaling a positive depression screen result (CES-D score, ≥16) and probable major depression (CES-D score, ≥22) were used. Chocolate servings per week were provided by 1009 subjects. Chocolate consumption frequency and rate data from the Fred Hutchinson Food Frequency Questionnaire were also available for 839 subjects. Chocolate consumption was compared for those with lower vs higher CES-D scores. In addition, a test of trend was performed. Results Those screening positive for possible depression (CES-D score ≥16) had higher chocolate consumption (8.4 servings per month) than those not screening positive (5.4 servings per month) (P = .004); those with still higher CES-D scores (≥22) had still higher chocolate consumption (11.8 servings per month) (P value for trend, chocolate consumption. Whether there is a causal connection, and if so in which direction, is a matter for future prospective study. PMID:20421555

  14. Safety Evaluation of Oil Samples Collected from Different Food Points of Multan City of Pakistan

    Directory of Open Access Journals (Sweden)

    Saeed Akhtar

    2018-05-01

    Full Text Available Cooking oil has become a part and parcel of modern food system and therefore its safety is of prime significance for health agencies around the globe to ensure good health among the community. Current study was designed to investigate the physicochemical properties including free fatty acids, peroxide value and conjugated dienes; minerals (nickel & cobalt and heavy metals (lead and cadmium in oil samples collected from different areas of Multan city of Pakistan. The findings of this study revealed that free fatty acid percentages, conjugated dienes, cobalt and nickel concentrations were in normal ranges while the peroxide values, lead and cadmium concentrations were recorded above the norms. Strict regulatory measures need to be adopted to ensure good quality oil supply and to protect the people from health implications of physicochemical and metallic hazards prevailing in fried oils and fried foods.

  15. 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...

  16. Improving food preservation to reduce food waste

    OpenAIRE

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

    2014-01-01

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

  17. Sodium and Food Sources

    Science.gov (United States)

    ... is processed food? The Dietary Guidelines for Americans define the term "processed food" includes "any raw agricultural ... of foods , ranging from the number 1 source—breads and rolls—to eggs and omelets, which are ...

  18. Food and Development

    African Journals Online (AJOL)

    issue, but also food is perhaps the most important development issue, if not global issue, of our time, ... Other boxes include the pet food market, genetically modified (GM) crops, land grabs, the financialisation of food,. African bean sauces ...

  19. New food policy

    DEFF Research Database (Denmark)

    Christensen, Tove; Andersen, Lill

    The urbanisation, technical changes, and the industrialisation of the food systems on one hand and increased income and changes in lifestyles on the other hand transform the way food is produced, marketed and consumed - those changes call for changes in the nature of food policy. Concerns over food...... safety have become an important driver of reform of food policy. In particular, the BSE crisis in 1996 had a significant impact on the formulation of a change in food safety policy in the EU. The White Paper on Food Safety was prepared by the EU commision as a response to the BSE scandal as the EU felt...... a need for restablishing public confidence in its food supply, its food science, its laws and its food control. In addition, the White Paper on Food Safety points towards a farm to fork policy in that 'as the food production chain is becoming increasingly complex, the health of consumers can ony...

  20. Arsenic in Food

    Science.gov (United States)

    ... Vaccines, Blood & Biologics Animal & Veterinary Cosmetics Tobacco Products Food Home Food Foodborne Illness & Contaminants Metals Arsenic Share ... of the Method used to Measure Arsenic in Foods Inductively Coupled Plasma-Mass Spectrometric Determination of Arsenic, ...

  1. Food perception and food liking with age

    NARCIS (Netherlands)

    Kremer, S.

    2006-01-01

    The elderly population is rapidly growing worldwide. In sensory and nutrition research, age-associated losses in sensory function are believed to change the perception of food, to decrease food liking and consequently to decrease food intake of the elderly, although data in support of this line of

  2. Food irradiation: Its role in food safety

    International Nuclear Information System (INIS)

    Qureshi, R.U.

    1985-01-01

    This document provides a brief overview of the process of food irradiation and describes the potential for food irradiation in the Asia-Pacific region. The advantages in controlling food-borne diseases and in promoting trade are discussed. 4 tabs

  3. The food we eat

    International Nuclear Information System (INIS)

    Campbell-Platt, G.

    1988-01-01

    The paper on the 'food we eat' includes a suggestion that food irradiation may prove invaluable to the future food industry. The use of food irradiation to inactivate or destroy micro-organisms is described - irradiation would not be used on all foods, it would complement existing methods of reducing contamination by micro-organisms. The chemical changes in spoiled food and chemical additives are also discussed. (U.K.)

  4. Perspective on food irradiation

    International Nuclear Information System (INIS)

    Newsome, R.L.

    1987-01-01

    A brief review summarizes current scientific information on the safety and efficacy of irradiation processing of foods. Attention is focused on: specifics of the irradiation process and its effectiveness in food preservation; the historical development of food irradiation technology in the US; the response of the Institute of Food Technologists to proposed FDA guidelines for food irradiation; the potential uses of irradiation in the US food industry; and the findings of the absence of toxins and of unaltered nutrient density (except possibly for fats) in irradiated foods. The misconceptions of consumers concerning perceived hazards associated with food irradiation, as related to consumer acceptance, also are addressed

  5. Sustainable Management of Food

    Science.gov (United States)

    To provide information to organizations to help them implement sustainable food management, including joining the Food Recovery Challenge. To provide education and information to communities and concerned citizens.

  6. Analysis of food contaminants

    National Research Council Canada - National Science Library

    Gilbert, John

    1984-01-01

    ... quantification methods used in the analysis of mycotoxins in foods - Confirmation and quantification of trace organic food contaminants by mass spectrometry-selected ion monitoring - Chemiluminescence...

  7. Use of irradiation to assure the hygienic quality of animal origin foods

    International Nuclear Information System (INIS)

    Luna Carbajal, P. C.

    1991-01-01

    Irradiation process for food preservation is a physical method comparable to heat or refrigeration and consist on the exposure of products packed or in bulk to gamma rays comming from Cobalt-60 or Cesium-137 or accelerated electrons and X rays produced by electric machines known as accelerators. Foods are exposed to this form of energy during a pre-stablished period in facilities named irradiators. At industrial level, the irradiation process requires a well stablished control to reach a good quality in the product. This quality control is carry out by means of dosimetry, a system which assures that the energy amount received by food is correct. Benefits derived of irradiation process in meat products as chicken, beef and pork as well as implications in matter of health and economics are presented in this work. Different aspects of irradiation process as a control to assure the hygienic quality, costs, different option of irradiators at industrial level, its advantages upon other processes, and its benefits at social level, are presented in this work. With respect to wholesomeness of irradiated food, main studies to strenghten that an irradiated food is safe, non toxic, do not imply microbian risks. it has the better nutritional quality, it has no radioactive remains and it is not a radioactivity inductor, in a word is an inocuous food, are presented in this study (Author)

  8. Materialism and food security.

    Science.gov (United States)

    Allen, M W; Wilson, M

    2005-12-01

    The present studies examined if materialists have an elevated concern about food availability, presumably stemming from a general survival security motivation. Study 1 found that materialists set a greater life goal of food security, and reported more food insecurity during their childhood. Materialists reported less present-day food insecurity. Study 2 revealed that materialists stored/hoarded more food at home, and that obese persons endorsed materialism more than low/normal weight persons. Study 3 found that experimentally decreasing participants' feelings of survival security (via a mortality salience manipulation) led to greater endorsement of materialism, food security as goal, and using food for emotional comfort. The results imply that materialists overcame the food insecurity of their childhood by making food security a top life goal, but that materialists' current concerns about food security may not wholly stem from genuine threats to their food supply.

  9. Food problems and food irradiation, recent trend

    International Nuclear Information System (INIS)

    1990-01-01

    Food irradiation is to contribute to the stable security of foodstuffs which is the fundamental condition of human survival by improving the preservation of foodstuffs and food sanitation utilizing the biological effect due to irradiation. The research and development have been carried out internationally since 1950s, but after the safety declaration of irradiated foods in 1980 by the international organ concerned, the permission and practical use for foods in various foreign countries, the technology transfer to developing countries and so on have been advanced. At present, food irradiation is permitted in 38 countries, and the practical irradiation is carried out in 24 countries. In Japan, the irradiation of potatoes to prevent germination was permitted in 1972, and the practical irradiation on potatoes of yearly 15,000 t is carried out. In the near future, irradiated foods will appear in international foodstuff market, and Japan which imports foodstuffs must cope with them. Foodstuffs and the safety, food irradiation, the soundness of irradiated foods, food irradiation in various foreign countries and Japan, the trend of international organs and the criticism of food irradiation are reported. (K.I.)

  10. Food Business Entrepreneurship

    Science.gov (United States)

    Weber, Peter

    Though not a very traditional career path for food scientists, one option is to go into business for yourself by starting a food business. Food business entrepreneurship is a difficult career that entails long work hours, extensive decision making, and tasks that require knowledge beyond food science. However, there is high potential for rewards, including financial rewards, career progression, and personal flexibility.

  11. Radiation treatment of food

    International Nuclear Information System (INIS)

    Wills, P.A.

    1986-01-01

    The techniques involved in the treatment of food by ionising radiation are explained. Radiation plant design, nutrition, microbiology and standards for irradiated foods are discussed. The potential applications for food irradiation in Australia are in the fields of quarantine control to disinfest fruit from fruit fly or mangoes from seed weevil, and decontamination of dried foods such as spices

  12. Food irradiation: the facts

    International Nuclear Information System (INIS)

    Webb, Tony; Lang, Tim

    1987-01-01

    The London Food Commission summarizes its concerns about the use of food irradiation in the U.K. resulting from its working group surveys of general public opinion, trading standard officers and the food industry in the U.K., and from experience in countries already permitting irradiation to a variety of foods. (U.K.)

  13. Household food waste

    NARCIS (Netherlands)

    Wahlen, S.; Winkel, Thomas

    2017-01-01

    Food waste is debated not only in the light of sustainable consumption in research and policy, but also in the broader public. This article focuses on food waste in household contexts, what is widely believed the end of the food chain. However, household food waste is far more complex and intricate

  14. Presenting Food Science Effectively

    Science.gov (United States)

    Winter, Carl K.

    2016-01-01

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

  15. Moralizing Food Technology

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2015-01-01

    Food technologies are common on many levels in society and used by both food professionals and consumers. Food technologies are not neutral. They inform and shape the behaviour of people. This paper presents a theoretical framework for analysing the mediating role of food technology and its influ...

  16. Nigerian Food Journal: Contact

    African Journals Online (AJOL)

    Nigerian Food Journal. ... Nigerian Food Journal: Contact. Journal Home > About the Journal > Nigerian Food Journal: Contact. Log in or Register to get access to full text downloads. ... Mailing Address. Department of Food Science and Technology University of Agriculture, Makurdi, Nigeria ...

  17. Association between food insecurity and food intake.

    Science.gov (United States)

    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.

  18. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Oztasiran, I.

    1984-01-01

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

  19. Food for tourists

    DEFF Research Database (Denmark)

    Hjalager, Anne-Mette; Corigliano, Magda Antolioli

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

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

    Science.gov (United States)

    de Graaf, Cees; Kok, Frans J

    2010-05-01

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

  1. Food nanoscience and nanotechnology

    CERN Document Server

    Hernández-Sánchez, Humberto

    2015-01-01

    Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

  2. Mood, food, and obesity

    OpenAIRE

    Singh, Minati

    2014-01-01

    Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA) production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Th...

  3. Food irradiation - now

    International Nuclear Information System (INIS)

    Basson, R.A.

    1989-01-01

    Food irradiation technology in South Africa is about to take its rightful place next to existing food preservation methods in protecting food supplies. This is as a result of several factors, the most important of which is the decision by the Department of Health and Population Development to introduce compulsory labelling of food irradiation. The factors influencing food irradiation technology in South Africa are discussed

  4. Food chemistry. 2. ed.

    International Nuclear Information System (INIS)

    Baltes, W.

    1989-01-01

    This second edition of the textbook deals with all essential aspects of food chemistry. The revision improved in particular the chapters on food preservation, including irradiation of food, food additives, and pollutants and residues, including radionuclides. The chapter on the German legal regime for foodstuffs has been updated to cover the recent amendments of the law, and the information on processes applied in food technology has been largely enhanced. (VHE) With 153 figs., 78 tabs [de

  5. Defining local food

    DEFF Research Database (Denmark)

    Eriksen, Safania Normann

    2013-01-01

    Despite evolving local food research, there is no consistent definition of “local food.” Various understandings are utilized, which have resulted in a diverse landscape of meaning. The main purpose of this paper is to examine how researchers within the local food systems literature define local...... food, and how these definitions can be used as a starting point to identify a new taxonomy of local food based on three domains of proximity....

  6. Determinants of Food Heritage towards Food Identity

    Directory of Open Access Journals (Sweden)

    Adilah Md Ramli

    2016-01-01

    Full Text Available Many studies on traditional food and food products towards identity have been carried out, but there is insufficient study relating to heritage context. In exploring this issue, conceptual frameworks have developed and examined the relationship between the determinants of food heritage and food identity. A total of 898 self-administered questionnaires were collected from the public in Klang Valley area, Malaysia and using statistical analysis using partial least square-structural equation modeling (PLS-SEM from PLS 3 software to established the validity and reliability of the model as well as the relationship between the two factors. Results revealed that there are eight construct determinants of food heritage and one construct of food identity that represent the conceptual model, and there is a moderate relationship between the two variables.

  7. Management of Food Allergy

    Directory of Open Access Journals (Sweden)

    Sh Maleknejad

    2014-04-01

    Full Text Available Although food allergy is a major public health problem, currently there is no effective and safe treatment except to avoid the foods .But the need for new options is critical now as the number of children diagnosed with food allergies rises. Avoiding the offending allergen in the diet is the primary treatment of food allergy. Once a food to which the patient is sensitive has been identified, the food must be removed from the diet. People with severe food allergies must be prepared to treat an anaphylactic reaction. These individuals also always should carry a syringe of adrenaline (epinephrine [EpiPen], and be prepared to self-administer it if they think they are developing an allergic reaction. Several medications are available for treating the other symptoms of food allergy. For example, antihistamines can relieve gastrointestinal symptoms, hives, sneezing, and a runny nose. Bronchodilators can relieve the symptoms of asthma. They are not effective, however, in preventing an allergic reaction when taken prior to eating the food. In fact, no medication in any form is available to reliably prevent an allergic reaction to a certain food before eating that food.Novel therapeutic approaches to food allergy can be classified as food allergen-specific therapy(immunotherapy with native or modified recombinant allergens, or oral desensitization or food allergen-nonspecifictherapy (anti-IgE, traditional Chinese medicine.   Key Words: Children, Food Allergy, Management.  

  8. Constructing food choice decisions.

    Science.gov (United States)

    Sobal, Jeffery; Bisogni, Carole A

    2009-12-01

    Food choice decisions are frequent, multifaceted, situational, dynamic, and complex and lead to food behaviors where people acquire, prepare, serve, give away, store, eat, and clean up. Many disciplines and fields examine decision making. Several classes of theories are applicable to food decision making, including social behavior, social facts, and social definition perspectives. Each offers some insights but also makes limiting assumptions that prevent fully explaining food choice decisions. We used constructionist social definition perspectives to inductively develop a food choice process model that organizes a broad scope of factors and dynamics involved in food behaviors. This food choice process model includes (1) life course events and experiences that establish a food choice trajectory through transitions, turning points, timing, and contexts; (2) influences on food choices that include cultural ideals, personal factors, resources, social factors, and present contexts; and (3) a personal system that develops food choice values, negotiates and balances values, classifies foods and situations, and forms/revises food choice strategies, scripts, and routines. The parts of the model dynamically interact to make food choice decisions leading to food behaviors. No single theory can fully explain decision making in food behavior. Multiple perspectives are needed, including constructionist thinking.

  9. Microbial safety of foods

    International Nuclear Information System (INIS)

    Bandekar, J.R.

    2013-01-01

    Despite advances in hygiene, consumer knowledge and food treatment and processing, food-borne diseases have become one of the most widespread public health problems in the world to-day. About two thirds of all outbreaks are traced to microbial contaminated food - one of the most hazardous being Clostridium botulinum, E. coli 0157: H7 and Salmonella. The pathogens can be introduced in the food products anywhere in the food chain and hence it is of prime important to have microbial vigilance in the entire food chain. WHO estimates that food-borne and water-borne diarrhoeal diseases taken together kill about 2.2 million people annually. The infants, children, elderly and immune-compromised people are particularly susceptible to food-borne diseases. Unsafe food causes many acute and life-long diseases, ranging from diarrhoeal diseases to various forms of cancer. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in the pathogens, changing life style, global trade of food etc. are responsible for the continued persistence of food-borne diseases. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed. However, there is increased risk of food-borne diseases with these products. The food-borne disease outbreaks due to E. coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter are responsible for recall of many foods resulting in heavy losses to food industry. The development of multi drug resistant pathogens due to indiscriminate use of antibiotics is also a major problem. Food Technology Division of Bhabha Atomic Research Centre has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Vibrio and Aeromonas species, their prevalence in export quality seafood as well in foods sold in retail market such as poultry, fish, sprouts and salads. These pathogens from Indian foods have been characterized for the presence of virulence genes

  10. Radioactivity and food

    International Nuclear Information System (INIS)

    Olszyna-Marzys, A.E.

    1990-01-01

    Two topics relating to radioactivity and food are discussed: food irradiation for preservation purposes, and food contamination from radioactive substances. Food irradiation involves the use of electromagnetic energy (x and gamma rays) emitted by radioactive substances or produced by machine in order to destroy the insects and microorganisms present and prevent germination. The sanitary and economic advantages of treating food in this way are discussed. Numerous studies have confirmed that under strictly controlled conditions no undesirable changes take place in food that has been irradiated nor is radioactivity induced. Reference is made to the accident at the Chernobyl nuclear power station, which aroused public concern about irradiated food. The events surrounding the accident are reviewed, and its consequences with regard to contamination of different foods with radioactive substances, particularly iodine-131 and cesium-137, are described. Also discussed are the steps that have been taken by different international organizations to set limits on acceptable radioactivity in food.15 references

  11. FOOD SECURITY IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Silviu STANCIU

    2015-12-01

    Full Text Available The increasing world population, the limitation of the natural availability for food production, the climate issues and the food consumption need for modification imposed a continuous updating of the food security concept. Although Romania has sufficient natural resources, which may ensure, by means of proper exploitation, the population’s food needs, the lack of a unitary approach at the government level, materialized in the dependence on imports and in fluctuations in the agro-food production, leads to a re-evaluation of national food needs. National food security may be affected by a series of risks and threats, which appeared due to an imbalance connected with the availability, the utility and the stability of the agro-food sector, interdependent elements that must be functional. The present article proposes an analysis of food security in Romania, with a short presentation of the concept in an international context.

  12. Informed Food Choice

    DEFF Research Database (Denmark)

    Coff, Christian

    2014-01-01

    of informed food choice. An informed food choice is an enlightened food choice made by the individual based on the information made available. Food choices are made when shopping for food or when eating/drinking, and information is believed to give clarity to the options by increasing market transparency......Food production and consumption influence health, the environment, social structures, etc. For this reason consumers are increasingly interested in information about these effects. Disclosure of information about the consequences of food production and consumption is essential for the idea......, supporting rationality (the best choice), consumers’ self-governance (autonomy) and life coherence (integrity). On a practical level, informed food choice remains an ideal to strive for, as information on food often is inadequate....

  13. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Kooij, J. van

    1981-01-01

    Twenty-five years of development work on the preservation of food by irradiation have shown that this technology has the potential to reduce post-harvest losses and to produce safe foods. The technological feasibility has been established but general acceptance of food irradiation by national regulatory bodies and consumers requires attention. The positive aspects of food preservation by irradiation include: the food keeps its freshness and its physical state, agents which cause spoilage (bacteria, etc.) are eliminated, recontamination does not take place, provided packaging materials are impermeable to bacteria and insects. It inhibits sprouting of root crops, kills insects and parasites, inactivates bacteria, spores and moulds, delays ripening of fruit, improves the technological properties of food. It makes foods biologically safe, allows the production of shelf-stable foods and is excellent for quarantine treatment, and generally improves food hygiene. The dose ranges needed for effective treatment are given

  14. 21 CFR 170.10 - Food additives in standardized foods.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Food additives in standardized foods. 170.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives... the Act, which proposes the inclusion of a food additive in such definition and standard of identity...

  15. Food Service System

    Science.gov (United States)

    1992-01-01

    The 3M Food Service System 2 employs a "cook/chill" concept for serving food in hospitals. The system allows staff to prepare food well in advance, maintain heat, visual appeal and nutritional value as well as reducing operating costs. The integral heating method, which keeps hot foods hot and cold foods cold, was developed by 3M for the Apollo Program. In the 1970s, the company commercialized the original system and in 1991, introduced Food Service System 2. Dishes are designed to resemble those used at home, and patient satisfaction has been high.

  16. Moralizing Food Technology

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2015-01-01

    Food technologies are common on many levels in society and used by both food professionals and consumers. Food technologies are not neutral. They inform and shape the behaviour of people. This paper presents a theoretical framework for analysing the mediating role of food technology and its...... influence on food ethics. Post-phenomenology and the idea of a technologically mediated morality are central theoretical approaches. Four elements are included in the analytical framework: perception, interpretation, intentionality, and mediated morality. The framework is applied to two cases; food safety...

  17. Perspectives of food irradiation

    International Nuclear Information System (INIS)

    Miettinen, J.K.

    1974-01-01

    Food preservation by means of ionizing radiation has been technically feasible for more than a decade. Its utilization could increase food safety, extend the transport and shell life of foods, cut food losses, and reduce dependence upon chemical additives. The prime obstacles have been the strict safety requirements set by health authorities to this preservation method and the high costs of the long-term animal tests necessary to fulfil these requirements. An International Food Irradiation Project, expected to establish the toxicological safety of 10 foods by about 1976, is described in some detail. (author)

  18. Food Safety Concerns

    Institute of Scientific and Technical Information of China (English)

    HUYONG

    2004-01-01

    In China, there is an old saying:food is the first necessity of humans. The main concern of the Chinese used to be the security of the food supply rather than the safety of the food itself. However,after a long time fighting food shortages,China became self-sufficient in food in 1995. At this time, the country began for the first time to regulate food safety. Yet China has still not established a legal systern efficient in ensuring this safety. Many problems are rooted in the administration regime and China's priority of economic development.

  19. Facts about food irradiation: Food irradiation costs

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet gives the cost of a typical food irradiation facility (US $1 million to US $3 million) and of the food irradiation process (US $10-15 per tonne for low-dose applications; US $100-250 per tonne for high-dose applications). These treatments also bring consumer benefits in terms of availability, storage life and improved hygiene. 2 refs

  20. [Food security in Mexico].

    Science.gov (United States)

    Urquía-Fernández, Nuria

    2014-01-01

    An overview of food security and nutrition in Mexico is presented, based on the analysis of the four pillars of food security: availability, access, utilization of food, and stability of the food supply. In addition, the two faces of malnutrition in Mexico were analyzed: obesity and undernourishment. Data were gathered from the food security indicators of the United Nations's Food and Agriculture Organization, from the Mexican Scale of Food Security, and from the National Health and Nutrition Survey. Mexico presents an index of availability of 3 145 kilocalories per person per day, one of the highest indexes in the world, including both food production and imports. In contrast, Mexico is affected by a double burden of malnutrition: whereas children under five present 14% of stunt, 30% of the adult population is obese. Also, more than 18% of the population cannot afford the basic food basket (food poverty). Using perception surveys, people reports important levels of food insecurity, which concentrates in seven states of the Mexican Federation. The production structure underlying these indicators shows a very heterogeneous landscape, which translates in to a low productivity growth across the last years. Food security being a multidimensional concept, to ensure food security for the Mexican population requires a revision and redesign of public productive and social policies, placing a particular focus on strengthening the mechanisms of institutional governance.

  1. Functional Foods for Women's Health.

    Science.gov (United States)

    Lindeman, Alice K.

    2002-01-01

    Describes functional foods for women's health (foods or food ingredients that provide health benefits beyond basic nutrition), explaining that both whole and modified foods can be included as functional foods. The paper discusses the history, regulation, and promotion of functional foods; consumer interest in functional foods; how to incorporate…

  2. Fun With Food Webs

    Science.gov (United States)

    Smith, Karl D.

    1977-01-01

    Explains an upper elementary game of tag that illustrates energy flow in food webs using candy bars as food sources. A follow-up field trip to a river and five language arts projects are also suggested. (CS)

  3. Food, Eating and Alzheimer's

    Science.gov (United States)

    ... only the utensils needed for the meal. Distinguish food from the plate . Changes in visual and spatial abilities may make it tough for someone with dementia to distinguish food from the plate or the plate from the ...

  4. Fires and Food Safety

    Science.gov (United States)

    ... Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... JSR 286) Actions ${title} Loading... Fires and Food Safety Fire! Few words can strike such terror. Residential ...

  5. Food packaging design

    NARCIS (Netherlands)

    Dekker, M.

    2007-01-01

    'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.

  6. Nigerian Food Journal: Submissions

    African Journals Online (AJOL)

    The Nigerian Food Journal publishes original research articles in all aspects of ... Manuscripts: Manuscripts of original research on all aspects of Food Science ... is not under consideration in part or in full for publication in any other Journal.

  7. Asthma and Food Allergies

    Science.gov (United States)

    ... Español Text Size Email Print Share Asthma and Food Allergies Page Content Article Body A family history of ... child may develop asthma . Children with asthma and food allergies are at increased risk for anaphylaxis, a severe ...

  8. Food allergies (image)

    Science.gov (United States)

    ... upon subsequent exposure to the substance. An actual food allergy, as opposed to simple intolerance due to the lack of digesting enzymes, is indicated by the production of antibodies to the food allergen, and by the release of histamines and ...

  9. MyFoodAdvisor

    Science.gov (United States)

    ... Carb Veggie Rich Low Sodium Asian Caribbean Comfort Food French Grilling Indian Italian Kid Friendly Latin American Mediterranean ... Rich Low Sodium Cuisines 0 Asian Caribbean Comfort Food French Grilling Indian Italian Kid Friendly Latin American Mediterranean ...

  10. Diet-boosting foods

    Science.gov (United States)

    Obesity - diet-boosting foods; Overweight - diet-boosting foods ... Low-fat and nonfat milk, yogurt, and cottage cheese are healthy sources of calcium, vitamin D , and potassium. Unlike sweetened drinks with extra calories, milk ...

  11. Nigerian Food Journal

    African Journals Online (AJOL)

    The Nigerian Food Journal (NIFOJ) is a journal of international standard established ... of interdisciplinary knowledge on all aspects of food science and technology. ... Optimization of Some Physico-Chemical Properties of Predigested Soymilk ...

  12. Drug-Food Interactions

    Science.gov (United States)

    ... Conditions Prevention and Wellness Staying Healthy Healthy Living Travel Occupational Health First Aid and Injury Prevention Crisis Situations Pets and Animals myhealthfinder Food and Nutrition Healthy Food Choices Weight Loss and ...

  13. Traveling with Food Allergies

    Science.gov (United States)

    ... on traveling and dining out at restaurants with food allergies. Travel Tips for the U.S. and Other Countries Get information about medications and food labeling practices in select countries. Spam Control Text: ...

  14. Fast food (image)

    Science.gov (United States)

    Fast foods are quick, reasonably priced, and readily available alternatives to home cooking. While convenient and economical for a busy lifestyle, fast foods are typically high in calories, fat, saturated fat, ...

  15. Fast food tips (image)

    Science.gov (United States)

    ... challenge to eat healthy when going to a fast food place. In general, avoiding items that are deep ... challenge to eat healthy when going to a fast food place. In general, avoiding items that are deep ...

  16. Figuring Out Food Labels

    Science.gov (United States)

    ... It's also displayed in grocery stores near fresh foods, like fruits, vegetables, and fish. The nutrition facts label includes: a ... found in citrus fruits, other fruits, and some vegetables. Food companies might also list the amounts of other ...

  17. Food irradiation in China

    International Nuclear Information System (INIS)

    Zhu Jiang

    1994-01-01

    In this paper, the author discussed the recent situation of food irradiation in China, its history, facilities, clearance, commercialization, and with emphasis on market testing and public acceptance of irradiated food. (author)

  18. Food Product Dating

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Product Dating "Best if Used By" is a ...

  19. Apollo food technology

    Science.gov (United States)

    Smith, M. C., Jr.; Heidelbaugh, N. D.; Rambaut, P. C.; Rapp, R. M.; Wheeler, H. O.; Huber, C. S.; Bourland, C. T.

    1975-01-01

    Large improvements and advances in space food systems achieved during the Apollo food program are discussed. Modifications of the Apollo food system were directed primarily toward improving delivery of adequate nutrition to the astronaut. Individual food items and flight menus were modified as nutritional countermeasures to the effects of weightlessness. Unique food items were developed, including some that provided nutritional completeness, high acceptability, and ready-to-eat, shelf-stable convenience. Specialized food packages were also developed. The Apollo program experience clearly showed that future space food systems will require well-directed efforts to achieve the optimum potential of food systems in support of the physiological and psychological well-being of astronauts and crews.

  20. Food Applications and Regulation

    Science.gov (United States)

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

    This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable foods and ­fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.

  1. Attributing illness to food

    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...

  2. Seasonal changes in food quantity and quality of the common North Sea copepods Temora longicornis and Pseudocalanus elongatus: a bioassay approach

    DEFF Research Database (Denmark)

    Koski, Marja; Dutz, Jörg; Klein Breteler, W.

    2010-01-01

    We evaluated the food quantity and quality over a seasonal cycle for the development and egg production of the common North Sea copepods Temora longicornis and Pseudocalanus elongatus, using a bioassay approach. Seston was sampled from December to October from a well-mixed water column of the Mar......We evaluated the food quantity and quality over a seasonal cycle for the development and egg production of the common North Sea copepods Temora longicornis and Pseudocalanus elongatus, using a bioassay approach. Seston was sampled from December to October from a well-mixed water column...... with the seston from the spring bloom in March-April. The juveniles of both species were able to complete their development only in spring experiments. A multiple regression analyses and comparison to a good-quality standard food of the same concentration suggested that, in an annual scale, the egg production...

  3. Automatic food decisions

    DEFF Research Database (Denmark)

    Mueller Loose, Simone

    Consumers' food decisions are to a large extent shaped by automatic processes, which are either internally directed through learned habits and routines or externally influenced by context factors and visual information triggers. Innovative research methods such as eye tracking, choice experiments...... and food diaries allow us to better understand the impact of unconscious processes on consumers' food choices. Simone Mueller Loose will provide an overview of recent research insights into the effects of habit and context on consumers' food choices....

  4. Food irradiation makes progress

    International Nuclear Information System (INIS)

    Kooij, J. van

    1984-01-01

    In the past fifteen years, food irradiation processing policies and programmes have been developed both by a number of individual countries, and through projects supported by FAO, IAEA and WHO. These aim at achieving general acceptance and practical implementation of food irradiation through rigorous investigations of its wholesomeness, technological and economic feasibility, and efforts to achieve the unimpeded movement of irradiated foods in international trade. Food irradiation processing has many uses

  5. Differentiating food allergies from food intolerances.

    Science.gov (United States)

    Guandalini, Stefano; Newland, Catherine

    2011-10-01

    Adverse reactions to foods are extremely common, and generally they are attributed to allergy. However, clinical manifestations of various degrees of severity related to ingestion of foods can arise as a result of a number of disorders, only some of which can be defined as allergic, implying an immune mechanism. Recent epidemiological data in North America showed that the prevalence of food allergy in children has increased. The most common food allergens in the United States include egg, milk, peanut, tree nuts, wheat, crustacean shellfish, and soy. This review examines the various forms of food intolerances (immunoglobulin E [IgE] and non-IgE mediated), including celiac disease and gluten sensitivity. Immune mediated reactions can be either IgE mediated or non-IgE mediated. Among the first group, Immediate GI hypersensitivity and oral allergy syndrome are the best described. Often, but not always, IgE-mediated food allergies are entities such as eosinophilic esophagitis and eosinophilic gastroenteropathy. Non IgE-mediated immune mediated food reactions include celiac disease and gluten sensitivity, two increasingly recognized disorders. Finally, non-immune mediated reactions encompass different categories such as disorders of digestion and absorption, inborn errors of metabolism, as well as pharmacological and toxic reactions.

  6. Addressing Food Allergies

    Science.gov (United States)

    DeVoe, Jeanne Jackson

    2008-01-01

    Since 1960, the incidence of food allergies in children has grown fivefold, from 1 in 100 children to 1 in 20 children, according to the Food Allergy Initiative. Food allergies cause anaphylactic shock, the most severe type of allergic reaction, which can lead to death within minutes if left untreated. While there are no standard guidelines from…

  7. Containers in food irradiation

    International Nuclear Information System (INIS)

    Bolumen, S.; Espinosa, R.

    1997-01-01

    The preservation of food by irradiation is promising technology which increases industrial application. Packaging of irradiated foods is an integral part of the process. Judicious selection of the package material for successful trade is essential. In this paper is presented a brief review of important aspects of packaging in food irradiation [es

  8. Food irradiation: An update

    International Nuclear Information System (INIS)

    Morrison, Rosanna M.

    1984-01-01

    Recent regulatory and commercial activity regarding food irradiation is highlighted. The effects of irradiation, used to kill insects and microorganisms which cause food spoilage, are discussed. Special attention is given to the current regulatory status of food irradiation in the USA; proposed FDA regulation regarding the use of irradiation; pending irradiation legislation in the US Congress; and industrial applications of irradiation

  9. Restaurant food cooling practices.

    Science.gov (United States)

    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.

  10. Overview of food monitors

    International Nuclear Information System (INIS)

    Saito, I.

    2014-01-01

    May 11th 2011, nuclear accidents occurred by Tohoku Region Pacific Coast Earthquake made radioisotopes overflow in reactors and spread around the environments, and it caused risk of food contamination in these areas. And May 17th 2011, Ministry of Health, Labour and Welfare Japan announced provisional regulation values of radioactive materials in food in accordance with the food sanitation act. And they had notified the municipality to corresponding foods above the provisional regulation not had to be on sale. It causes massive needs for food monitoring in Japan. For reply to these massive needs, Hitachi Aloka Medical Ltd. commercialized food monitor: CAN-OSP-NAI in cooperation with CANBERRA Industries Inc. And after this, commercialized food screening system: FSS-101 for reply more expand food monitoring in Japan. This paper introduce Hitachi Aloka Medical Ltd. products which two types of food monitor product, provisional regulation values of radioactive materials in food in accordance with the food sanitation act and with comparing with past food monitoring, needs when accident happen. I wish this is going to be good report for help to radioactive and radiation detection in the future. (author)

  11. High-fiber foods

    Science.gov (United States)

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

  12. Food and agriculture

    International Nuclear Information System (INIS)

    Muhammad Lebai Juri

    2005-01-01

    This chapter discussed the basic principles and techniques of nuclear science and technology applied in food and agricultural study. The following subjects covered: 1) Utilization of radiation in plant breeding, pest control, food irradiation, moisture content, food contamination study; 2) Utilization of radioisotopes in soil and plant studies, animal research

  13. Food processing in action

    Science.gov (United States)

    Radio frequency (RF) heating is a commonly used food processing technology that has been applied for drying and baking as well as thawing of frozen foods. Its use in pasteurization, as well as for sterilization and disinfection of foods, is more limited. This column will review various RF heating ap...

  14. Food-Processing Wastes.

    Science.gov (United States)

    Frenkel, Val S; Cummings, Gregg A; Maillacheruvu, K Y; Tang, Walter Z

    2017-10-01

    Literature published in 2016 and early 2017 related to food processing wastes treatment for industrial applications are reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits and vegetables, dairy and beverage, and miscellaneous treatment of food wastes.

  15. Irradiation of foods

    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

  16. Food policy an ethics

    DEFF Research Database (Denmark)

    Coff, Christian Eyde; Kemp, Peter

    2014-01-01

    This entry gives an overview of food policy and major ethical principles that in the last decades have been proposed and advocated for in debates on food policy. Food policies touch upon a vast area of interrelated policies (like health, transport, environment, poverty, animal welfare etc.) which...

  17. Kids with Food Allergies

    Science.gov (United States)

    ... To Recipe Substitutions Substitutions for Milk Substitutions for Egg Substitutions for Wheat and Gluten Substitutions for Soy Substitutions for Peanuts and Tree Nuts Substitutions for Corn Menu Planning for the Food Allergy Cook Food & Cooking Support Forum Allergy-Friendly Foods Allergy ...

  18. Strategies for food longevity

    NARCIS (Netherlands)

    van Genuchten, E.J.S.; Mulder, I.J.; Schaaf, N.; Bakker, C.; Mugge, R.

    2017-01-01

    Although food has been circular by nature, the current food supply chain has turned into an unfortunate linear system. The challenges of transitioning towards a sustainable food eco-system requires radical changes and new perspectives, where things are done differently. Starting with related work in

  19. Food and Pesticides

    Science.gov (United States)

    EPA sets limits on how much of a pesticide may be used on food during growing and processing, and how much can remain on the food you buy. Learn about regulation of pesticides on food and how you can limit exposure.

  20. FOOD ALLERGY IN CHILDHOOD

    Directory of Open Access Journals (Sweden)

    Marta Santalha

    2017-01-01

    Conclusions: In these cases, most children had co-sensitization with other allergens, as well as another manifestation of concomitant allergy, showing the role of food allergy in allergic march. Food allergy diagnosis is extremely important, as it can be potentially serious if not prevented by food avoidance.

  1. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Labots, H.; Huis in 't Veld, G.J.P.; Verrips, C.T.

    1985-01-01

    After a review of several methods for the preservation of food and the routes of food infections, the following chapters are devoted to the preservation by irradiation. Applications and legal aspects of food irradiation are described. Special reference is made to the international situation. (Auth.)

  2. Does food aid disrupt local food market?

    OpenAIRE

    Ferrière, Nathalie; Suwa-Eisenmann, Akiko

    2014-01-01

    This paper analyses empirically the impact of food aid on production, sales and purchases. We estimate the discrete choice and the level choice using the Ethiopian rural household survey. The panel dimension allows us to deal with food aid selection. Running a panel Tobit with sample selection and endogeneity we find that food aid reduces the probability of being a producer. It increases the one of being a seller and decreases the one of being a buyer only after 2004 that corresponds to chang...

  3. Food Technology. Specification for Irradiated Food

    International Nuclear Information System (INIS)

    2007-01-01

    This Ghana Standard specifies the requirements and methods of sampling and testing for foods processed by irradiation for sprout inhibition, insect disinfestation, microbial decontamination, delaying ripening, shelf-life extension and general phytosanitary treatment. The absorbed dose range covered by this guide is between 0.2kGy and 10kGy. The practical minimum or maximum dose of a treatment may be lower or higher than this range, depending on the purpose of irradiation and the radiation tolerance of the particular type of food. This standard does not apply to foods exposed to radiation imparted by measuring instruments used for inspection purposes

  4. Food health law

    DEFF Research Database (Denmark)

    Edinger, Wieke Willemijn Huizing

    2014-01-01

    risks to human health of foods with, e.g., negative nutritional features. While EU food safety legislation seems successful in preventing food-borne illnesses, public focus has shifted to the growing prevalence of lifestyle-related illnesses. There is convincing scientific evidence of a correlation...... between obesity and non-communicable diseases, on the one hand, and unhealthy food on the other. The EU has taken initiatives to stop this development, but these are directed at guiding consumer choice rather than at regulating foods from the point of view of their composition and nutritional value...

  5. Food for the Future

    International Nuclear Information System (INIS)

    Amano, Yukiya

    2012-01-01

    The population of the world is expected to grow by a third to nine billion by 2050. In order to feed this growing population, global food production will have to increase significantly. It is vitally important to make optimal use of the latest modern technology to help farmers to produce more food, to protect animals and crops against diseases and pests and to ensure that food is safe and wholesome.Nuclear techniques can help to achieve all three of these goals. The International Atomic Energy Agency, working closely with the Food and Agriculture Organization of the United Nations, makes these techniques available to farmers and food producers in developing countries.

  6. Food spoilage - interactions between food spoilage bacteria

    DEFF Research Database (Denmark)

    Gram, Lone; Flodgaard, Lars; Rasch, Maria

    2002-01-01

    Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modem day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted...... based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine...... the actual specific spoilage organism. Whilst the chemical and physical parameters are the main determining factors for selection of spoilage microorganisms, a level of refinement may be found in some products in which the interactive behavior of microorganisms may contribute to their growth and/or spoilage...

  7. Reframing convenience food.

    Science.gov (United States)

    Jackson, Peter; Viehoff, Valerie

    2016-03-01

    This paper provides a critical review of recent research on the consumption of 'convenience' food, highlighting the contested nature of the term and exploring its implications for public health and environmental sustainability. It distinguishes between convenience food in general and particular types of convenience food, such as ready-meals, tracing the structure and growth of the market for such foods with a particular emphasis on the UK which currently has the highest rate of ready-meal consumption in Europe. Having established the definitional complexities of the term, the paper presents the evidence from a systematic review of the literature, highlighting the significance of convenience food in time-saving and time-shifting, the importance of recent changes in domestic labour and family life, and the way the consumption of convenience food is frequently moralized. The paper shows how current debates about convenience food are part of a longer discursive history about food, health and nutrition. It discusses current levels of public understanding about the links between convenience food, environmental sustainability and food waste. The paper concludes by making a case for understanding the consumption of convenience food in terms of everyday social practices, emphasising its habitual and routine character. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Making Our Food Safe

    International Nuclear Information System (INIS)

    Madsen, Michael

    2013-01-01

    Full text: As civilization has progressed societies have strived to make food safer; from using fire to cook our food, and boiling our water to make it safe to drink, advances in technology have helped kill microorganisms that can make food unsafe. The FAO/IAEA Joint Division helps provide technical assistance to Member States that want to implement irradiation technology in making their food safer. Food and waterborne diarrhoeal diseases are estimated to kill roughly 2.2 million people annually, of which 1.9 million are children. Irradiating some of the foods we eat can save many of these lives by reducing the risk of food poisoning and killing the organisms that cause disease. Irradiation works by treating food with a small dose of ionizing radiation, this radiation disrupts the bacteria’s DNA and cell membranes structure stopping the organism from reproducing or functioning, but does not make the food radioactive. It can be applied to a variety of foods from spices and seasonings, to fruits and vegetables and is similar to pasteurization, but without the need for high temperatures that might impair food quality. (author)

  9. Local food and tourism

    DEFF Research Database (Denmark)

    Boesen, Morten; Sundbo, Donna; Sundbo, Jon

    2017-01-01

    This article investigates the question: Why local food networks succeed or fail in collaborating with local tourism actors to create more tourism based on local food? The article focuses on entrepreneurial local food networks and their collaboration with local tourism actors. Emphasis...... is on the actions and attitude logics of local food networks and tourism actors, and whether their respective logics fit as a factor to explain why or why not development of local food concepts lead to increased local tourism. Six local food networks and their collaboration with local tourism actors are studied...... by using observation supplemented with other qualitative methods. Analysis of these networks reveals that successful collaboration is characterised by the food networks and tourism actors having at least one logic in common. The fitting logics that lead to success are primarily celebrity and civic logics...

  10. Food-drug interactions

    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...

  11. Organic food processing

    DEFF Research Database (Denmark)

    Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander

    2014-01-01

    In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria....... These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product...... 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...

  12. Normalising convenience food?

    DEFF Research Database (Denmark)

    Halkier, Bente

    2017-01-01

    The construction of convenience food as a social and cultural category for food provisioning, cooking and eating seems to slide between or across understandings of what is considered “proper food” in the existing discourses in everyday life and media. This article sheds light upon some...... of the social and cultural normativities around convenience food by describing the ways in which convenience food forms part of the daily life of young Danes. Theoretically, the article is based on a practice theoretical perspective. Empirically, the article builds upon a qualitative research project on food...... habits among Danes aged 20–25. The article presents two types of empirical patterns. The first types of patterns are the degree to which and the different ways in which convenience food is normalised to use among the young Danes. The second types of patterns are the normative places of convenient food...

  13. Irradiation of packaged food

    International Nuclear Information System (INIS)

    Kilcast, D.

    1990-01-01

    Food irradiation is used to improve the safety of food by killing insects and microorganisms, to inhibit sprouting in crops such as onions and potatoes and to control ripening in agricultural produce. In order to prevent re-infestation and re-contamination it is essential that the food is suitably packed. Consequently, the packaging material is irradiated whilst in contact with the food, and it is important that the material is resistant to radiation-induced changes. In this paper the nature of the irradiation process is reviewed briefly, together with the known effects of irradiation on packaging materials and their implications for the effective application of food irradiation. Recent research carried out at the Leatherhead Food RA on the possibility of taint transfer into food is described. (author)

  14. Nigerian Food Journal: Editorial Policies

    African Journals Online (AJOL)

    The Nigerian Food Journal (NIFOJ) is a journal of international standard ... of special attributes and advantages of food products and materials, technical ... the various disciplines among members who are employed in food research, the food ...

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

    Directory of Open Access Journals (Sweden)

    Zulma Villaquirán

    2018-01-01

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

  16. Commercial feasibility and evaluation of consumer acceptance for certain irradiated food products in Egypt

    International Nuclear Information System (INIS)

    El-Fouly, Mohie Eldin Zohear; Karem, Hussein Abdel; El-Din, Nagwan Saad; El-Din Farag, Diaa; El-Khatib, Mervat; Mageed, Mahmoud Abdel

    2002-01-01

    Studies were carried out to assess consumer attitude towards food irradiation through questionnaires, sensory tests and market sale of irradiated products. The results showed that out of 1020 persons responded to the questionnaire, 62.43% accepted the irradiation technology while 70.45% were convinced with the advantages of irradiated food. About 73.97% of the respondents were willing to accept irradiation technology on a long term basis while 57.53% were willing to consume irradiated food if it was available in the market. Sensory tests on irradiated smoked fish, chicken, black pepper, coriander, Jew's mallow, broad bean and kidney beans using triangle test (difference test) and duo-trio test showed that the panelists consisting of 136 persons failed to indicate any difference between the irradiated and unirradiated food. About 92.2% of 144 persons participating in a lunch table of irradiated food opined that irradiated food was delicious and found no difference between the irradiated and unirradiated samples. Consumer comments recorded during the market sale of irradiated black pepper and broad beans indicated that 95.1% of the respondents found the irradiated (10kGy) black pepper of excellent or good quality while the percentage was 81.2% for irradiated (2 kGy) broad bean. The study also showed that 62.2% and 68.8% of the persons respectively would buy irradiated black pepper and broad bean again if they were available in the market. Studies on the economics of food irradiation showed that the cost of irradiation for one ton of frozen poultry as US $130.4; smoked fish US $78.2; spices US $260.1 and dried vegetable US $26. Economic evaluation of the study indicated that the average annual rate of return will be about 16.9% and the pay back period will be about 5.9 years. (author)

  17. Radioactivity and foods

    International Nuclear Information System (INIS)

    Olszyna Marzys, A.E.

    1991-01-01

    The purpose of this article is to describe and contrast two relationships between radiation and food-on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undesirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chernobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods. 14 refs, 4 tabs

  18. Food irradiation and sterilization

    Science.gov (United States)

    Josephson, Edward S.

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

  19. Food irradiation and sterilization

    International Nuclear Information System (INIS)

    Josephson, E.S.

    1981-01-01

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25 to 70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning in achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70 to 80 0 C (bacon to 53 0 C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurrence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40 0 C to -20 0 C). Radappertized foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for 'wholesomeness' (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effects of radappertization on the 'wholesomeness' characteristics of these foods. (author)

  20. Radioactivity and foods

    International Nuclear Information System (INIS)

    Olszyna-Marzys, A.E.

    1991-01-01

    The purpose of this article is to describe and contrast two relationships between radiation and food on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undesirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chernobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods

  1. Mood, food, and obesity

    Directory of Open Access Journals (Sweden)

    Minati eSingh

    2014-09-01

    Full Text Available Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Thus, a gratification habit through a favorable food leads to overeating and morbid obesity. Overeating and obesity stems from many biological factors engaging both central and peripheral systems in a bi-directional manner involving mood and emotions. Emotional eating and altered mood can also lead to altered food choice and intake leading to overeating and obesity. Research findings from human and animal studies support a two-way link between three concepts, mood, food, and obesity. The focus of this article is to provide an overview of complex nature of food intake where various biological factors link mood, food intake, and brain signaling that engages both peripheral and central nervous system signaling pathways in a bi-directional manner in obesity.

  2. Mood, food, and obesity.

    Science.gov (United States)

    Singh, Minati

    2014-01-01

    Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA) production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Thus, a gratification habit through a favorable food leads to overeating and morbid obesity. Overeating and obesity stems from many biological factors engaging both central and peripheral systems in a bi-directional manner involving mood and emotions. Emotional eating and altered mood can also lead to altered food choice and intake leading to overeating and obesity. Research findings from human and animal studies support a two-way link between three concepts, mood, food, and obesity. The focus of this article is to provide an overview of complex nature of food intake where various biological factors link mood, food intake, and brain signaling that engages both peripheral and central nervous system signaling pathways in a bi-directional manner in obesity.

  3. Food Irradiation in Japan

    Energy Technology Data Exchange (ETDEWEB)

    Kawabata, T.

    1981-09-15

    Since 1967 research activities on food irradiation in Japan have been carried out under the National Food Irradiation Programme by the Japanese Atomic Energy Commission. The programme has been concentrated on the technological and economical feasibility and wholesomeness testings of seven irradiated food items of economic importance to the country, i.e. potatoes, onions, wheat, rice, 'kamaboko' (fish-paste products), 'Vienna' sausages and mandarin oranges. By now most studies, including wholesomeness testings of these irradiated food items, have been completed. In Japan, all foods or food additives for sale are regulated by the Food Sanitation Law enforced in 1947. Based on studies made by the national programme, irradiated potatoes were given 'unconditional acceptance' for human consumption in 1972. At present, irradiated potatoes are the only food item which has so far been approved by the Minister of Health and Welfare. Unless the Minister of Health and Welfare has declared that items are not harmful to human health on obtaining comments from the Food Sanitation Investigation Council, no irradiated food can be processed or sold. In addition, the import of irradiated foodstuffs other than potatoes from foreign countries is prohibited by law.

  4. Mood, food, and obesity

    Science.gov (United States)

    Singh, Minati

    2014-01-01

    Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA) production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Thus, a gratification habit through a favorable food leads to overeating and morbid obesity. Overeating and obesity stems from many biological factors engaging both central and peripheral systems in a bi-directional manner involving mood and emotions. Emotional eating and altered mood can also lead to altered food choice and intake leading to overeating and obesity. Research findings from human and animal studies support a two-way link between three concepts, mood, food, and obesity. The focus of this article is to provide an overview of complex nature of food intake where various biological factors link mood, food intake, and brain signaling that engages both peripheral and central nervous system signaling pathways in a bi-directional manner in obesity. PMID:25225489

  5. Food ionizing treatment

    International Nuclear Information System (INIS)

    Strasser, A.; Raffi, J.; Hasselmann, C.

    1997-01-01

    Treatment of food with ionizing radiation is increasingly being recognized as a means of reducing food-borne illnesses and associated medical and other costs. In addition, the process may contribute to food security by preventing post-harvest losses, thereby making more food available to more people, eventually at lower cost. An ever increasing number of countries has approved the irradiation of a long and growing list of different food items, groups of classes, ranging from spices to grains to fruit and vegetables to meats and poultry and seafood. However, perception by consumers has been controversial and concerns have been expressed, particularly related to the safety of irradiated food. Therefore, the toxicological aspects of irradiated food are addressed in this dossier. It should be recognized that food irradiation is perhaps the most thoroughly investigated food processing technology. According to the World Health Organization 'irradiated food produced in accordance with established Good Manufacturing Practice can be considered safe and nutritionally adequate'. A recent evaluation by a WHO/FAO/IAEA study group (Geneva, Sept. 1997) even came to the conclusion, 'that as long as sensory qualities of food are retained and harmful microorganisms are destroyed, the actual amount of ionizing radiation applied is of secondary consideration'. Thus, also treatment of food with doses greater than the currently recommended upper level of 10 kGy by the Codex Alimentarius Commission will not lead to changes in the composition of the food that, from a toxicological point of view, would have an adverse effect on human health. (author)

  6. Reducing food losses by intelligent food logistics.

    Science.gov (United States)

    Jedermann, Reiner; Nicometo, Mike; Uysal, Ismail; Lang, Walter

    2014-06-13

    The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain.

  7. Agriculture, pesticides, food security and food safety

    Energy Technology Data Exchange (ETDEWEB)

    Carvalho, Fernando P. [Instituto Tecnologico e Nuclear, Departamento de Proteccao Radiologica e Seguranca Nuclear, Estrada Nacional 10, P-2686-953 Sacavem (Portugal)]. E-mail: carvalho@itn.pt

    2006-11-15

    Decades ago, agrochemicals were introduced aiming at enhancing crop yields and at protecting crops from pests. Due to adaptation and resistance developed by pests to chemicals, every year higher amounts and new chemical compounds are used to protect crops, causing undesired side effects and raising the costs of food production. Eventually, new techniques, including genetically modified organisms (GMOs) resistant to pests, could halt the massive spread of agrochemicals in agriculture fields. Biological chemical-free agriculture is gaining also more and more support but it is still not able to respond to the need for producing massive amounts of food. The use of agrochemicals, including pesticides, remains a common practice especially in tropical regions and South countries. Cheap compounds, such as DDT, HCH and lindane, that are environmentally persistent, are today banned from agriculture use in developed countries, but remain popular in developing countries. As a consequence, persistent residues of these chemicals contaminate food and disperse in the environment. Coordinated efforts are needed to increase the production of food but with a view to enhanced food quality and safety as well as to controlling residues of persistent pesticides in the environment.

  8. Agriculture, pesticides, food security and food safety

    International Nuclear Information System (INIS)

    Carvalho, Fernando P.

    2006-01-01

    Decades ago, agrochemicals were introduced aiming at enhancing crop yields and at protecting crops from pests. Due to adaptation and resistance developed by pests to chemicals, every year higher amounts and new chemical compounds are used to protect crops, causing undesired side effects and raising the costs of food production. Eventually, new techniques, including genetically modified organisms (GMOs) resistant to pests, could halt the massive spread of agrochemicals in agriculture fields. Biological chemical-free agriculture is gaining also more and more support but it is still not able to respond to the need for producing massive amounts of food. The use of agrochemicals, including pesticides, remains a common practice especially in tropical regions and South countries. Cheap compounds, such as DDT, HCH and lindane, that are environmentally persistent, are today banned from agriculture use in developed countries, but remain popular in developing countries. As a consequence, persistent residues of these chemicals contaminate food and disperse in the environment. Coordinated efforts are needed to increase the production of food but with a view to enhanced food quality and safety as well as to controlling residues of persistent pesticides in the environment

  9. 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...

  10. Packing for food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Chmielewski, A G [Institute of Nuclear Chemistry and Technology, Warsaw (Poland)

    2006-07-01

    Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)

  11. Packing for food irradiation

    International Nuclear Information System (INIS)

    Chmielewski, A.G.

    2006-01-01

    Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)

  12. Food irradiation in perspective

    International Nuclear Information System (INIS)

    Henon, Y.M.

    1995-01-01

    Food irradiation already has a long history of hopes and disappointments. Nowhere in the world it plays the role that it should have, including in the much needed prevention of foodborne diseases. Irradiated food sold well wherever consumers were given a chance to buy them. Differences between national regulations do not allow the international trade of irradiated foods. While in many countries food irradiation is still illegal, in most others it is regulated as a food additive and based on the knowledge of the sixties. Until 1980, wholesomeness was the big issue. Then the ''prerequisite'' became detection methods. Large amounts of money have been spent to design and validate tests which, in fact, aim at enforcing unjustified restrictions on the use of the process. In spite of all the difficulties, it is believed that the efforts of various UN organizations and a growing legitimate demand for food safety should in the end lead to recognition and acceptance. (Author)

  13. Food Retailers and Obesity.

    Science.gov (United States)

    Stanton, Rosemary A

    2015-03-01

    We live in an 'obesogenic environment' where we are constantly bombarded with choices that encourage us to move less and eat more. Many factors influence our dietary choices, including the expert marketers who advise manufacturers on ways to encourage the population to buy more, especially profitable, palatable 'ultra-processed' foods. Supermarkets themselves have become skilled in manipulating buying behaviour, using their layout and specific product placement as well as advertising to maximise purchases of particular foods. Increasingly, supermarkets push their own 'house' brands. Those marketing fast foods also use persuasive tactics to attract customers, especially children who they entice with non-food items such as promotional or collectable toys. There is no mystery to the increase in obesity: our energy intake from foods and drinks has increased over the same period that energy output has decreased. Obesity has a range of relevant factors, but there is little doubt that marketing from supermarkets and fast food retailers has played a role.

  14. Ethical Food Consumption

    DEFF Research Database (Denmark)

    Heerwagen, Lennart Ravn

    So-called ‘ethical’ food products have spread across the industrialised world. These are products that are produced under labelling schemes with extraordinary attentiveness to issues such as farm animal welfare and environmental protection. Political decision-makers and other stakeholders in food...... protection. In particular, it aims to examine the concrete improvements that may be pursued through markets for ethical food, and how these improvements are influenced by factors related to individual consumers’ choice of food. This thesis is structured around three research papers that illuminate different...... aspects of ethical food consumption and, based on this, provide concrete policy inputs. The scope of the research is highly interdisciplinary, and includes perspectives from ethics and the social sciences on food consumption. Paper I: Can increased organic consumption mitigate climate changes...

  15. Food irradiation now

    International Nuclear Information System (INIS)

    1982-01-01

    From the start the Netherlands has made an important contribution to the irradiation of food through microbiological and toxicological research as well as through the setting-up of a pilot plant by the government and through the practical application of 'Gammaster' on a commercial basis. The proceedings of this tenth anniversary symposium of 'Gammaster' present all aspects of food irradiation and will undoubtedly help to remove the many misunderstandings. They offer information and indicate to the potential user a method that can make an important contribution to the prevention of decay and spoilage of foodstuffs and to the exclusion of food-borne infections and food poisoning in man. The book includes 8 contributions and 4 panel discussions in the field of microbiology; technology; legal aspects; and consumer aspects of food irradiation. As an appendix, the report 'Wholesomeness of irradiated food' of a joint FAO/IAEA/WHO Expert Committee has been added. (orig./G.J.P.)

  16. Sustainable Food Consumption

    DEFF Research Database (Denmark)

    Reisch, Lucia; Eberle, Ulrike; Lorek, Sylvia

    2013-01-01

    Contemporary food production and consumption cannot be regarded as sustainable and raises problems with its wide scope involving diverse actors. Moreover, in the face of demographic change and a growing global population, sus-tainability problems arising from food systems will likely become more...... and globalization of agriculture and food processing, the shift of consumption patterns toward more dietary animal protein, the emergence of modern food styles that entail heavily processed products, the growing gap on a global scale between rich and poor, and the paradoxical lack of food security amid an abundance...... of food. These factors are attributable to national and international policies and regulations, as well as to prevalent business prac-tices and, in particular, consumers' values and habits. The most effective ways for affluent societies to reduce the environmental impact of their diets are to reduce...

  17. The food metabolome

    DEFF Research Database (Denmark)

    Scalbert, Augustin; Brennan, Lorraine; Manach, Claudine

    2014-01-01

    to the diet. By its very nature it represents a considerable and still largely unexploited source of novel dietary biomarkers that could be used to measure dietary exposures with a high level of detail and precision. Most dietary biomarkers currently have been identified on the basis of our knowledge of food......The food metabolome is defined as the part of the human metabolome directly derived from the digestion and biotransformation of foods and their constituents. With >25,000 compounds known in various foods, the food metabolome is extremely complex, with a composition varying widely according...... by the recent identification of novel biomarkers of intakes for fruit, vegetables, beverages, meats, or complex diets. Moreover, examples also show how the scrutiny of the food metabolome can lead to the discovery of bioactive molecules and dietary factors associated with diseases. However, researchers still...

  18. Novel natural food antimicrobials.

    Science.gov (United States)

    Juneja, Vijay K; Dwivedi, Hari P; Yan, Xianghe

    2012-01-01

    Naturally occurring antimicrobial compounds could be applied as food preservatives to protect food quality and extend the shelf life of foods and beverages. These compounds are naturally produced and isolated from various sources, including plants, animals and microorganisms, in which they constitute part of host defense systems. Many naturally occurring compounds, such as nisin, plant essential oils, and natamycin, have been widely studied and are reported to be effective in their potential role as antimicrobial agents against spoilage and pathogenic microorganisms. Although some of these natural antimicrobials are commercially available and applied in food processing, their efficacy, consumer acceptance and regulation are not well defined. This manuscript reviews natural antimicrobial compounds with reference to their applications in food when applied individually or in combination with other hurdles. It also reviews the mechanism of action of selected natural antimicrobials, factors affecting their antimicrobial activities, and future prospects for use of natural antimicrobials in the food industry.

  19. Food insecurity in Denmark

    DEFF Research Database (Denmark)

    Lund, Thomas Bøker; Holm, Lotte; Tetens, Inge

    2018-01-01

    .001) and higher risk of psychological distress (women: adj.RR 2.42 P Obesity was more prevalent in low/very low food secure women (RR 2.44 P Food insecurity in Denmark is associated with adverse factors...... such as unhealthy diet, obesity, life satisfaction, and psychological distress. It is important to widen food insecurity research to non-liberal welfare states since low/very low food security is negatively associated with unhealthy eating and other health indicators, even in a social-democratic welfare state.......Background: Food insecurity and its consequences have not received much attention in the Nordic, social-democratic welfare states. This study reports the prevalence of low and very low food security in Denmark, identifies its socio-demographic determinants and examines its associations with eating...

  20. Prospects for food irradiation

    International Nuclear Information System (INIS)

    Kilcast, David

    1990-01-01

    Recent legislation will permit the introduction of food irradiation in the UK. This development has been met with protests from consumer groups, and some wariness among retailers. David Kilcast, of the Leatherhead Food Research Association, explains the basic principles and applications of food irradiation, and argues that a test marketing campaign should be initiated. The consumer, he says, will have the final say in the matter. (author)

  1. Where Food Comes From

    International Nuclear Information System (INIS)

    Henriques, Sasha

    2013-01-01

    Full text: 40% of our land is used for agriculture; land threatened by desertification, salinity, and loss of nutritional content, thereby threatening the food security of millions. The Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture is using nuclear science to track carbon through the plant cycle because healthy soil has more carbon, and healthy soil produces much more nutritious food. (author)

  2. Restaurant Food Cooling Practices†

    Science.gov (United States)

    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

  3. Mobile food ordering application

    OpenAIRE

    Yang, Fan

    2014-01-01

    The purpose of this thesis was to build a food ordering client server application for Tom Yum Thai Oy, which is a Thai restaurant in Vaasa. For the customer, this application provides a view of current food information (category, name, image,price, description etc.) on the website and Android application. The customer can order food from these two platforms. For the administrator in restaurant, this application offers a series of operations to add, update, delete and query the information of ...

  4. Food Safety & Standards

    Institute of Scientific and Technical Information of China (English)

    2005-01-01

    @@ An increasing number of people have realized that food safety is an important issue for public health. It not only concerns public health and safety, but also has direct influence on national economic progress and social development. The development and implementation of food safety standards play a vital role in protecting public health, as well as in standardizing and facilitating the sound development of food production and business.

  5. Gastrointestinal food allergies.

    Science.gov (United States)

    Heine, Ralf G

    2015-01-01

    Gastrointestinal food allergies present during early childhood with a diverse range of symptoms. Cow's milk, soy and wheat are the three most common gastrointestinal food allergens. Several clinical syndromes have been described, including food protein-induced enteropathy, proctocolitis and enterocolitis. In contrast with immediate, IgE-mediated food allergies, the onset of gastrointestinal symptoms is delayed for at least 1-2 hours after ingestion in non-IgE-mediated allergic disorders. The pathophysiology of these non-IgE-mediated allergic disorders is poorly understood, and useful in vitro markers are lacking. The results of the skin prick test or measurement of the food-specific serum IgE level is generally negative, although low-positive results may occur. Diagnosis therefore relies on the recognition of a particular clinical phenotype as well as the demonstration of clear clinical improvement after food allergen elimination and the re-emergence of symptoms upon challenge. There is a significant clinical overlap between non-IgE-mediated food allergy and several common paediatric gastroenterological conditions, which may lead to diagnostic confusion. The treatment of gastrointestinal food allergies requires the strict elimination of offending food allergens until tolerance has developed. In breast-fed infants, a maternal elimination diet is often sufficient to control symptoms. In formula-fed infants, treatment usually involves the use an extensively hydrolysed or amino acid-based formula. Apart from the use of hypoallergenic formulae, the solid diets of these children also need to be kept free of specific food allergens, as clinically indicated. The nutritional progress of infants and young children should be carefully monitored, and they should undergo ongoing, regular food protein elimination reassessments by cautious food challenges to monitor for possible tolerance development. © 2015 S. Karger AG, Basel.

  6. Food irradiation: global aspects

    International Nuclear Information System (INIS)

    Vinning, G.

    1988-01-01

    As a commercial activity, food irradiation is twenty years old, but is backed by nearly eighty years of research on gamma irradiation and sixty years knowledge of application of the technology to food. An overview is given of the global boom and then the hiatus in its legislative and commercial applications. It is emphasised that in Australia, the overseas experience provides a number of models for proceeding further for food manufacturers, consumers and Government. 13 refs

  7. Ionization of food products

    International Nuclear Information System (INIS)

    Vasseur, J.P.

    1991-01-01

    After general remarks on foods preservation, on international works and on ionization future prospects, main irradiation sources are described. Recalls on radioactivity, on radiation-matter interaction, on toxicology of ionized foods and on ionized foods detection are given. Ionization applications to various products are reviewed, especially in: - Poultry meat - Fishing products - Fresh fruits and vegetables - Dry fruits and vegetables - spices, tea, infusion - prepacked products... An evaluation of economics and sociocultural impacts is presented in connection with recent experiments [fr

  8. Diagnosis of Food Allergy Based on Oral Food Challenge Test

    OpenAIRE

    Komei Ito; Atsuo Urisu

    2009-01-01

    Diagnosis of food allergy should be based on the observation of allergic symptoms after intake of the suspected food. The oral food challenge test (OFC) is the most reliable clinical procedure for diagnosing food allergy. The OFC is also applied for the diagnosis of tolerance of food allergy. The Japanese Society of Pediatric Allergy and Clinical Immunology issued the 'Japanese Pediatric Guideline for Oral Food Challenge Test in Food Allergy 2009' in April 2009, to provide information on a sa...

  9. Food safety information and food demand

    DEFF Research Database (Denmark)

    Smed, Sinne; Jensen, Jørgen Dejgård

    2005-01-01

    Purpose – The purpose of this paper is to analyze how news about food-related health risks affects consumers’ demands for safe food products. Design/methodology/approach – By identifying structural breaks in an econometrically estimated demand model, news with permanent impact on demand...... induces a permanent increase in the demand for pasteurized eggs, while more moderate negative news influences demand temporarily and to a lesser extent. There is, however, considerable variation in the response to food safety news across socio-demographic groups of consumers. Research limitations...... is distinguished from news with temporary impact. The Danish demand for pasteurized versus shell eggs is used as an illustrative case. Findings – Negative safety news about one product variety can provide significant stimulation to the demand for safe varieties. Severe negative news about the safety of shell eggs...

  10. Ban irradiation of food

    Energy Technology Data Exchange (ETDEWEB)

    Hashim, Hatijah bt; Gnanamuthu, E

    1986-12-31

    Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper

  11. Analysis of irradiated food

    International Nuclear Information System (INIS)

    Meier, W.

    1991-01-01

    Foods, e.g. chicken, shrimps, frog legs, spices, different dried vegetables, potatoes and fruits are legally irradiated in many countries and are probably also exported into countries, which do not permit irradiation of any food. Therefore all countries need analytical methods to determine whether food has been irradiated or not. Up to now, two physical (ESR-spectroscopy and thermoluminescence) and two chemical methods (o-tyrosine and volatile compounds) are available for routine analysis. Several results of the application of these four mentioned methods on different foods are presented and a short outlook on other methods (chemiluminescence, DNA-changes, biological assays, viscometric method and photostimulated luminescence) will be given. (author)

  12. Food scenarios 2025

    DEFF Research Database (Denmark)

    Sundbo, Jon

    2016-01-01

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

  13. Healthier Traditional Food

    OpenAIRE

    Edward F. Millen

    2017-01-01

    The study of traditional food and healthy eating habits has been one of the fast growing areas. All humans, both men and women, require food for their survival. However, both men and women indulge in food as if it were their sole purpose of existence. Hence, eating disorders are common among men and women. Then media has played an effective role not only in establishing faulty standards for traditional healthy food but also it has highlighted the importance of healthy eating. It has brought t...

  14. Food Scrap Generators

    Data.gov (United States)

    Vermont Center for Geographic Information — Here you will find Vermont businesses and institutions (such as restaurants, grocery stores, markets, hospitals, schools, food manufacturers, assisted living...

  15. Food poisoning. Pt. 2

    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.

  16. Atomic energy and food

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1969-07-01

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

  17. Ensuring food security

    Directory of Open Access Journals (Sweden)

    Valeriy Valentinovich Patsiorkovskiy

    2011-12-01

    Full Text Available This paper is devoted to the questions of further development of agricultural and food policy in the Russian Federation. The subject of in-depth consideration is the problem related to ensuring food safety. A critical review and analysis of major regulations in the field of food safety is made, including in the implementation of sanitary and epidemiological surveillance. The necessity of the expansion of measures to improve the statistics of food poisoning is grounded. The basic reasons for the spread of management practices of production and sale of food products that pose a threat to human life are revealed. The factors of unhindered penetration of local markets in the cities and the surrounding countrysides with counterfeiting, smuggling and production of global junk food manufacturers and consumer goods are defined. A systematic view is put on the problems of food production in the private farms, ways to limit direct access to the market of food and food raw materials, which production was not controlled and who have not passed state registration, are suggested. One of these problems is creation of independent industrial structures that link production and sales of small-scale sector goods.

  18. FOOD SAFETY TESTING LABORATORY

    Data.gov (United States)

    Federal Laboratory Consortium — This laboratory develops screening assays, tests and modifies biosensor equipment, and optimizes food safety testing protocols for the military and civilian sector...

  19. Zapping foods with radiation

    International Nuclear Information System (INIS)

    Sugarman, C.

    1992-01-01

    Does food that has been irradiated have fewer vitamins than food that hasn't? And what happens to the nutrients in strawberries, for example, if you irradiate, freeze, defrost and then bake the fruit in a pie? Those are some of the questions that resurfaced last month when the nation's first food irradiation plant opened in Mulberry, Fla. Marking Vindicator Inc.'s opening was a batch of irradiated strawberries and a rehash of one of the country's longest and most contentious food debates

  20. Moulds in food spoilage

    DEFF Research Database (Denmark)

    Filtenborg, Ole; Frisvad, Jens Christian; Thrane, Ulf

    1996-01-01

    There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highligh-ted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made...... the associated or critical funga and has been shown to consist of less than 10 species. In this paper the associated funga is described for the following foods: Citrus and pomaceous fruits, potato and yam tubers, onions, rye, wheat, rye bread, cheese and fermented sausages and whenever possible the selective...

  1. Ban irradiation of food

    International Nuclear Information System (INIS)

    Hashim, Hatijah bt; Gnanamuthu, E.

    1985-01-01

    Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper

  2. Active food packaging technologies.

    Science.gov (United States)

    Ozdemir, Murat; Floros, John D

    2004-01-01

    Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and food related applications are presented. The effects of active packaging systems on food quality and safety are cited.

  3. The myth of comfort food.

    Science.gov (United States)

    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.

  4. Low levels of food involvement and negative affect reduce the quality of diet in women of lower educational attainment.

    Science.gov (United States)

    Jarman, M; Lawrence, W; Ntani, G; Tinati, T; Pease, A; Black, C; Baird, J; Barker, M

    2012-10-01

    Women of lower educational attainment tend to have poorer quality diets and lower food involvement (an indicator of the priority given to food) than women of higher educational attainment. The present study reports a study of the role of food involvement in the relationship between educational attainment and quality of diet in young women. The first phase uses six focus group discussions (n = 28) to explore the function of food involvement in shaping the food choices of women of lower and higher educational attainment with young children. The second phase is a survey that examines the relationship between educational attainment and quality of diet in women, and explores the role of mediating factors identified by the focus group discussions. The focus groups suggested that lower food involvement in women of lower educational attainment might be associated with negative affect (i.e. an observable expression of negative emotion), and that this might mean that they did not place a high priority on eating a good quality diet. In support of this hypothesis, the survey of 1010 UK women found that 14% of the effect of educational attainment on food involvement was mediated through the woman's affect (P ≤ 0.001), and that 9% of the effect of educational attainment on quality of diet was mediated through food involvement (P ≤ 0.001). Women who leave school with fewer qualifications may have poorer quality diets than women with more qualifications because they tend to have a lower level of food involvement, partly attributed to a more negative affect. Interventions to improve women's mood may benefit their quality of diet. © 2012 The Authors Journal of Human Nutrition and Dietetics © 2012 The British Dietetic Association Ltd.

  5. 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

  6. Food safety objective: an integral part of food chain management

    NARCIS (Netherlands)

    Gorris, L.G.M.

    2005-01-01

    The concept of food safety objective has been proposed to provide a target for operational food safety management, leaving flexibility in the way equivalent food safety levels are achieved by different food chains. The concept helps to better relate operational food safety management to public

  7. Transforming Food Systems through Food Sovereignty: An Australian Urban Context

    Science.gov (United States)

    Davila, Federico; Dyball, Robert

    2015-01-01

    This article draws on La Via Campesina's definition of food sovereignty and its potential for reconceptualising food as a basic human right within the dominant Australian food discourse. We argue that the educative value that emerges from urban food production in Australia stems from the action of growing food and its capacity to transform…

  8. Food provision for older people receiving home care from the perspectives of home-care workers.

    Science.gov (United States)

    Watkinson-Powell, Anna; Barnes, Sarah; Lovatt, Melanie; Wasielewska, Anna; Drummond, Barbara

    2014-09-01

    Malnutrition is a significant cause of morbidity and mortality, particularly among older people. Attention has focused on the inadequacies of food provision in institutions, yet the majority suffering from malnutrition live in the community. The aim of this study was to explore barriers and facilitators to food provision for older people receiving home care. It was a qualitative exploratory study using semi-structured interviews with nine home-care workers in June 2013 employed by independent agencies in a large city in northern England. Data were analysed thematically, based on the principles of grounded theory. Findings showed that significant time pressures limited home-care workers in their ability to socially engage with service users at mealtimes, or provide them with anything other than ready meals. Enabling choice was considered more important than providing a healthy diet, but choice was limited by food availability and reliance on families for shopping. Despite their knowledge of service users and their central role in providing food, home-care workers received little nutritional training and were not involved by healthcare professionals in the management of malnutrition. Despite the rhetoric of individual choice and importance of social engagement and nutrition for health and well-being, nutritional care has been significantly compromised by cuts to social care budgets. The potential role for home-care workers in promoting good nutrition in older people is undervalued and undermined by the lack of recognition, training and time dedicated to food-related care. This has led to a situation whereby good quality food and enjoyable mealtimes are denied to many older people on the basis that they are unaffordable luxuries rather than an integral component of fundamental care. © 2014 John Wiley & Sons Ltd.

  9. Rising food prices and household food security

    African Journals Online (AJOL)

    produce),4 which is the case for the majority of South Africans. In South Africa ... Expressed as a proportion of average monthly income, the increase in the cost of .... innovation in food, nutrition and broader agricultural policies. Mieke Faber ...

  10. Food sustainability, food security and the environment

    NARCIS (Netherlands)

    Helms, M.

    2004-01-01

    Sustainable development requires a deliberate choice in the direction of societal transition, but the options are narrowed down by the obligation to feed a growing world population. At present sufficient food is produced, but large differences exist in per capita supply. Poverty prevents many people

  11. Food irradiation and habitual consumption of food

    International Nuclear Information System (INIS)

    Omi, Nelson M.

    2005-01-01

    In the last years, an increasing amount of people is consuming more fruits, vegetables, seeds and sprouts, with the health effects of food in mind. Otherwise, the accepted shelf food safety found in some countries led to a growing trust in the product's hygienic quality, that leads to behaviors like opening a package and immediately consume the contents. Besides the well disseminated knowledge of good cooking practices, the lack of time, found mainly in big cities, may take to the dinning tables food with an increasing potential of pathogenic organisms contamination. For instance, the alfalfa, beam, clover and radish sprouts caused many reported Salmonella and E. coli outbreaks in countries like the USA, United Kingdom, Japan, Sweden, Finland, Canada and Denmark. Many of the likely source of contaminations were the contamination of the seeds before sprouting. To control these contaminations, the irradiation doses over 1 kGy is effective and the association of irradiation and chemical treatments is being studied. The bacteriological control performance of the irradiation becomes this technique one of the most applied to dry herbs and spices witch, without adequate treatment, could be important sources of foodborne outbreaks. Good production, handling, packing and distribution practices may, with the use of ionizing radiation to reach the desired bacteriological inactivation or decontamination level, significantly contribute to the necessary food safety, allowing it to be safely ready to eat. (author)

  12. Food Follies: Food Safety for College Students

    OpenAIRE

    Osborne, Michelle

    2010-01-01

    This project involves the production and dissemination of a basic food storage and safety course geared toward college students. The course covers basic preparation, sanitation, proper cooking temperatures, chilling and storage, as well as common pathogens to be aware of. MALS

  13. Food Technologies: Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.

    2014-01-01

    Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to indicate all anaerobic and aerobic microbiological and biochemical

  14. Global Food Governance

    NARCIS (Netherlands)

    Oosterveer, P.J.M.

    2005-01-01

    Globalisation in food production and consumption is fundamentally transforming a wide variety of social practices at different levels in society. Simply adding another level of governance will therefore not solve the problems related to food production and consumption in global modernity. Different

  15. Detection of ionized foods

    International Nuclear Information System (INIS)

    Beerens, H.

    1986-01-01

    Irradiated foods and feed might be identified with two kinds of tests: 1. biochemical: detection of specific products are not yet available 2. microbiological: when a microbial species dissapears from a sample of food i.e. it is not detectable after enrichment (for instance Coliforms in hamburgers) it is likely that the sample has been ionized [fr

  16. Making Smart Food Choices

    Science.gov (United States)

    ... turn JavaScript on. Feature: Healthy Aging Making Smart Food Choices Past Issues / Winter 2015 Table of Contents Everyday ... NIH www.nia.nih.gov/Go4Life Making Smart Food Choices To maintain a healthy weight, balance the calories ...

  17. Pricing a Convenience Food.

    Science.gov (United States)

    Gabor, Andre

    1980-01-01

    Discusses a study undertaken by the Nottingham University Consumer Study Group to determine market operation for popular convenience foods in England. Information is presented on distribution of purchases, brand loyalties of respondents to a questionnaire regarding convenience foods, and market fluctuation due to inflation. (Author/DB)

  18. EU Food Law Handbook

    NARCIS (Netherlands)

    Meulen, van der B.M.J.

    2014-01-01

    The twenty-first century has witnessed a fundamental reform of food law in the European Union, to the point where modern EU food law has now come of age. This book presents the most significant elements of these legal developments with contributions from a highly qualified team of academics and

  19. Food commodities from microalgae

    NARCIS (Netherlands)

    Draaisma, R.B.; Wijffels, R.H.; Slegers, P.M.; Brentner, L.B.; Roy, A.; Barbosa, M.J.

    2013-01-01

    The prospect of sustainable production of food ingredients from photoautotrophic microalgae was reviewed. Clearly, there is scope for microalgal oils to replace functions of major vegetable oils, and in addition to deliver health benefits to food products. Furthermore, with a limited production

  20. Environmental radioactivity in foods

    International Nuclear Information System (INIS)

    Fischer, E.; Jakubick, V.; Kalus, W.; Mueller, H.

    1978-01-01

    This part of the bibliography series, which has changed its name with issue no. 24 (formerly: 'Contamination and decontamination of foods') lists 208 pieces of literature, mainly of the last two years. The literature is classified according to the following main fields. General aspects, environmental radioactivity, radioecology, and radionuclides in foods. (MG) [de

  1. Food Safety - Multiple Languages

    Science.gov (United States)

    ... dialect)) PDF Centers for Disease Control and Prevention French (français) Expand Section Keep Food and Water Safe After a Disaster or Emergency - ... Water Safe After a Disaster or Emergency - français (French) HTML ... Centers for Disease Control and Prevention Haitian Creole (Kreyol ayisyen) Expand Section Keep Food and Water Safe After a Disaster or Emergency - ...

  2. Preserving food with radiation

    International Nuclear Information System (INIS)

    Thomas, A.C

    1978-01-01

    Food irradiation is becoming an increasingly more important method of food preservataion. The irradiation process and its advangages are briefly described, and its use in the preservation of poultry and various kinds of fruits is discussed. Fruit export is hampered by restrictions due to infestation. Radiation disinfestation will therefore be of great advantage and may lead to a growth in export markets

  3. Food irradiation: the facts

    International Nuclear Information System (INIS)

    Hamilton, M.

    1990-01-01

    The author explains in simple question and answer form what is entailed in the irradiation of food and attempts to dispel some of the anxieties surrounding the process. Benefits and limitations, controls, labelling safety, and tests for the detection of the use irradiation in food preparation are some of the topics dealt with in outline. (author)

  4. Food Service Management

    Science.gov (United States)

    Rappole, C. L.; Louvier, S. A.

    1985-01-01

    A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

  5. Perspective on food irradiation

    International Nuclear Information System (INIS)

    Anon.

    1987-01-01

    Recent US Food and Drug Administration approval of irradiation treatment for fruit, vegetables and pork has stimulated considerable discussion in the popular press on the safety and efficacy of irradiation processing of food. This perspective is designed to summarize the current scientific information available on this issue

  6. Trends in Food Packaging.

    Science.gov (United States)

    Ott, Dana B.

    1988-01-01

    This article discusses developments in food packaging, processing, and preservation techniques in terms of packaging materials, technologies, consumer benefits, and current and potential food product applications. Covers implications due to consumer life-style changes, cost-effectiveness of packaging materials, and the ecological impact of…

  7. Food irradiation 2009

    International Nuclear Information System (INIS)

    Narvaiz, Patricia

    2009-01-01

    Food irradiation principles; its main applications, advantages and limitations; wholesomeness, present activities at Ezeiza Atomic Centre; research coordinated by the International Atomic Energy Agency; capacity building; and some aspects on national and international regulations, standards and commercialization are briefly described. At present 56 countries authorize the consumption of varied irradiated foods; trade is performed in 32 countries, with about 200 irradiation facilities. Argentina pioneered nuclear energy knowledge and applications in Latin America, food irradiation included. A steady growth of food industrial volumes treated in two gamma facilities can be observed. Food industry and producers show interest towards new facilities construction. However, a 15 years standstill in incorporating new approvals in the Argentine Alimentary Code, in spite of consecutive request performed either by CNEA or some food industries restricts, a wider industrial implementation, which constitute a drawback to future regional commercialization in areas such as MERCOSUR, where Brazil since 2000 freely authorize food irradiation. Besides, important chances in international trade with developed countries will be missed, like the high fresh fruits and vegetables requirements United States has in counter-season, leading to convenient sale prices. The Argentine food irradiation facilities have been designed and built in the country. Argentina produces Cobalt-60. These capacities, unusual in the world and particularly in Latin America, should be protected and enhanced. Being the irradiation facilities scarce and concentrated nearby Buenos Aires city, the possibilities of commercial application and even research and development are strongly limited for most of the country regions. (author) [es

  8. Food-borne pathogens

    International Nuclear Information System (INIS)

    Niemand, J.G.

    1985-01-01

    The Salmonella scare reinforced the importance of never taking chances when it comes to controlling pathogens. The issue has been resolved by radurisation. The article deals with the various pathogens that can effect food and argues the case for radurisation in dealing with them. It also looks at some of the other food products that can be treated using this process

  9. Asian fungal fermented food

    NARCIS (Netherlands)

    Nout, M.J.R.; Aidoo, K.E.

    2010-01-01

    In Asian countries, there is a long history of fermentation of foods and beverages. Diverse micro-organisms, including bacteria, yeasts and moulds, are used as starters, and a wide range of ingredients can be made into fermented foods. The main raw materials include cereals, leguminous seeds,

  10. Niigugim Qalgadangis (Atkan Food).

    Science.gov (United States)

    Dirks, Moses; Dirks, Lydia

    A history of food gathering and food preparation techniques of Alaska natives on Atka Island in the Aleutians are presented in Western Aleut and English with illustrations by J. Leslie Boffa and Mike Dirks. Directions are given for preparing: various plants, including wild rice; salted, dried, or smoked fish; baked flour; fried dough; boiled…

  11. Food and mood.

    Science.gov (United States)

    Ottley, C

    A number of specific nutrients and other active substances in foods are thought to have a direct impact on mood. Carol Ottley explores the evidence linking food with aspects of mood and behaviour. Areas covered include premenstrual syndrome, chocolate craving, mood swings, and how we eat in relation to specific mood states such as fear, happiness and anxiety.

  12. Radiation processing of food

    International Nuclear Information System (INIS)

    Saint-Lebe, L.; Raffi, J.

    1983-06-01

    The ionizing radiations available for food processing are defined, their mode of action and principal effects are described. Toxicological studies (animal tests, radiochemistry) concerning irradiated food are reviewed. The characteristics of the irradiation procedure and the prospects of its industrial development in France are presented [fr

  13. Food for Disasters

    Centers for Disease Control (CDC) Podcasts

    2012-07-23

    When disaster strikes, you might not have access to food or water. This podcast discusses types of emergency food supplies you should keep on hand in your emergency kit.  Created: 7/23/2012 by Office of Public Health Preparedness and Response (PHPR).   Date Released: 7/23/2012.

  14. Agriculture and food processing

    International Nuclear Information System (INIS)

    Muhammad Lebai Juri

    2003-01-01

    This chapter discuss the application of nuclear technology in agriculture sector. Nuclear Technology has help agriculture and food processing to develop tremendously. Two techniques widely use in both clusters are ionization radiation and radioisotopes. Among techniques for ionizing radiation are plant mutation breeding, SIT and food preservation. Meanwhile radioisotopes use as a tracer for animal research, plant soil relations water sedimentology

  15. Food irradiation control

    International Nuclear Information System (INIS)

    Ley, F.J.

    1988-01-01

    A brief review is given of the control and monitoring of food irradiation with particular emphasis on the UK situation. After describing legal aspects, various applications of food irradiation in different countries are listed. Other topics discussed include code of practice for general control for both gamma radiation and electron beam facilities, dose specification, depth dose distribution and dosimetry. (U.K.)

  16. Development of cereal and legume based food products for the elderly.

    Science.gov (United States)

    Satusap, Pruet; Chavasit, Visith; Kriengsinyos, Wantanee; Judprasong, Kunchit

    2014-01-01

    Diets for elderly must contain nutritious foods, fit their physiological limitations, and match with their food culture. Cereals and legumes are suggested food choices regardless of their cultures and beliefs. Ready-to-eat products containing suitable macronutrient patterns from cereals and legumes were developed. Energy distributions from carbohydrate (60 kcal/100 kcal), protein (15 kcal/100 kcal), and fat (25 kcal/100 kcal), protein quality, and percent energy from saturated fatty acid and free sugar were criteria for the formulation. Carbohydrate sources were rice flour, brown rice flour, mung bean starch, which carbohydrate in rice flour was the most digestible on in vitro test. Protein and fat sources were soybean flour, black sesame seed, and rice bran oil. Three products, i.e., flake snack, instant beverage, and instant soup were produced by drying basic ingredients as flakes on a double-roller drum dryer and directly used or dry-mixed with other ingredients. The products (Aw good quality protein, and energy from saturated fat snacks from both carbohydrate sources were significantly more acceptable than the other two products.

  17. The Quality and Food Safety of Dry Smoke Garfish (Hemirhamphus far) Product From Maluku

    Science.gov (United States)

    Marthina Tapotubun, Alfonsina; Reiuwpassa, Fredrik; Apituley, Yolanda M. T. N.; Nanlohy, Hellen; Matrutty, Theodora E. A. A.

    2017-10-01

    Dry garfish is product of smoked process of “ikan julung” (Hemirhamphus far) and slowly the product getting dry, stiff and its colour become gold yellow-brown. The aim of this study is to find out quality and food safety of dry smoked “julung” from Maluku. The sample of this study is taken from production Keffing village, East Seram Regency, Maluku. Parameters to be analyzed are degrees of protein, fat, water, ash, TPC, Escherichia coli, Salmonella, Vibrio and total Staphylococcus aureus used standard analysis method for proximate (AOAC. 2005), sensosy parameters (BSN.2009) and food safety (BSN. 2006). Spreadsheet Ms Excel (Microsoft Inc., USA) is used for data processing; data is being analyzed descriptively to be interpreted in the research report. Dry smoked “julung” Keffing village, Maluku meet the good quality and food safety, that are ingredient degrees of water content 12.43%, protein 61.55%, fat 12.58%, ash 9.3%, TPC [6,8] × 101 CFU, total Staphylococcus sp [1,7] × 102, total E.coli 6.4 APM/g. and negatively for Salmonella and Vibrio.

  18. Irradiation of foods

    International Nuclear Information System (INIS)

    Pai, J.S.

    2001-01-01

    Although irradiation is being investigated for the last more than 50 years for the application in preservation of food, it has not yet been exploited commercially in some countries like India. No other food processing technique has undergone such close scrutiny. There are many advantages to this process, which few others can claim. The temperature remains ambient during the process and the form of the food does not change resulting in very few changes in the sensory and nutritive quality of the food product. At the same time the microorganisms are effectively destroyed. Most of the spoilage and pathogenic organisms are sensitive to irradiation. Fortunately, most governments are supportive for the process and enacting laws permitting the process for foods

  19. Food health branding

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros

    2010-01-01

    The soaring rates of dietary-related diseases have increased the need for interventions in consumers' healthy eating behaviour. The two main avenues followed so far have focused on either making consumers change their food choices or improving the nutrition content of food products. Both avenues...... are said to have limitations since consumers often base their choices on heuristics that simplify their choices, such as brands. Therefore, branding is considered an important tool in communicating the value of health and contributing towards healthier food choices. However, branding a food product based...... on the value of health is not an easy practice as strategies employed may often fail to convey the value of health. Based on a case study approach drawn from the Danish food industry, this paper has two objectives: 1) provide a line of insight on how marketing mix elements are used to convey a healthy brand...

  20. [Problems of food authenticity].

    Science.gov (United States)

    Czerwiecki, Ludwik

    2004-01-01

    In this review the several data concerning food authenticity were presented. Typical examples of food adulteration were described. The most known are adulteration of vegetable and fruit products, adulteration of wine, honeys, olive oil etc. The modern analytical techniques for detection of food adulteration were discussed. Among physicochemical methods isotopic techniques (SCIRA, IRMS, SNIF-NMR) were cited. The main spectral methods are: IACPAES, PyMs, FTIR, NIR. The chromatographic techniques (GC, HPLC, HPAEC, HPTLC) with several kinds of detectors were described and the ELISA and PCR techniques are mentioned, too. The role of chemometrics as a way of several analytical data processing was highlighted. It was pointed out at the necessity of more rigorous control of food to support of all activity in area of fight with fraud in food industry.

  1. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Barrachina, M.

    1985-01-01

    The aim of food irradiation is to extend shelf-life of food commodities by delaying fruit ripening, inhibition of vegetable sprouting, desinfestation of grains and seeds, and in general by controlling microbial or parasitic food-transmitted infections. It was stated by the 1980 Joint FAO/IAEA/WHO Expert Committee that food irradiated up to 10 kGy does not pose any human health or nutritional problems. Following this recommendation, irradiation programmes are being developed at a good pace in several countries. It is hoped that commercial drawbacks now existing, such as psychological apprehension of consumers to radiation-treated products and innovative inertia to changes of the food chain, will be removed through appropriate information schemes and legislative advancement. (author)

  2. Fractals and foods.

    Science.gov (United States)

    Peleg, M

    1993-01-01

    Fractal geometry and related concepts have had only a very minor impact on food research. The very few reported food applications deal mainly with the characterization of the contours of agglomerated instant coffee particles, the surface morphology of treated starch particles, the microstructure of casein gels viewed as a product limited diffusion aggregation, and the jagged mechanical signatures of crunchy dry foods. Fractal geometry describes objects having morphological features that are scale invariant. A demonstration of the self-similarity of fractal objects can be found in the familiar morphology of cauliflower and broccoli, both foods. Processes regulated by nonlinear dynamics can exhibit a chaotic behavior that has fractal characteristics. Examples are mixing of viscous fluids, turbulence, crystallization, agglomeration, diffusion, and possibly food spoilage.

  3. Issues in food irradiation

    International Nuclear Information System (INIS)

    Mills, S.

    1987-04-01

    This discussion paper has two goals: first, to raise public awareness of food irradiation, an emerging technology in which Canada has the potential to build a new industry, mainly oriented to promising overseas markets; and second, to help build consensus among government and private sector decision makers about what has to be done to realize the domestic and export potential. The following pages discuss the potential of food irradiation; indicate how food is irradiated; outline the uses of food irradiation; examine questions of the safety of the equipment and both the safety and nutritional value of irradiated food; look at international commercial developments; assess the current and emerging domestic scene; and finally, draw some conclusions and offer suggestions for action

  4. Who regulates food? Australians' perceptions of responsibility for food safety.

    Science.gov (United States)

    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.

  5. Masking foods for food challenge: practical aspects of masking foods for a double-blind, placebo-controlled food challenge

    NARCIS (Netherlands)

    Huijbers, G. B.; Colen, A. A.; Jansen, J. J.; Kardinaal, A. F.; Vlieg-Boerstra, B. J.; Martens, B. P.

    1994-01-01

    In diagnosing a food allergy or food intolerance, a double-blind, placebo-controlled food challenge (DBPCFC) with the suspected food or food substance is the only method available for objective confirmation of an assumed relationship between a suspected agent and a complaint. When the use of

  6. Food safety and quality assurance : foods of animal origin

    National Research Council Canada - National Science Library

    Hughes, Keith L; Hinton, Michael H; Hubbert, William T; Hagstad, Harry V; Spangler, Elizabeth

    1996-01-01

    The second edition of Food Safety and Quality Assurance is a basic reference for veterinarians, extension specialists, and others who help food-animal producers throughout the food chain to provide...

  7. Facts about food irradiation: Irradiation and food additives and residues

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet considers the issue of the irradiation of food containing food additives or pesticide residues. The conclusion is that there is no health hazard posed by radiolytic products of pesticides or food additives. 1 ref

  8. Facts about food irradiation: Nutritional quality of irradiated foods

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet briefly considers the nutritional value of irradiated foods. Micronutrients, especially vitamins, are sensitive to any food processing method, but irradiation does not cause any special nutritional problems in food. 4 refs

  9. Food habits and food preferences of white and coloured South ...

    African Journals Online (AJOL)

    privaat

    ISSN 0378-5254 Journal of Family Ecology and Consumer Sciences, Vol 29, 2001. 1. Food habits and ..... familiar to the majority (>88%) of white and coloured participants and ...... ROLLS, BJ. 1988. Food beliefs and food choices in adoles-.

  10. Local Foods and Food Cooperatives: Ethics, Economics and Competition Issues

    OpenAIRE

    Katchova, Ani L.; Woods, Timothy A.

    2013-01-01

    Consumer interest in locally produced foods marketed through local food networks has been increasing. Local food networks utilize local supply chains such as direct market sales to consumers through CSAs, farmers markets, farm stands, and other alternative outlets. Our goal is to examine the role of food cooperatives in strengthening the local food networks and distributing locally produced products. We utilize data from a national study which includes case studies with three leading food co-...

  11. Food Safety and the Implementation of Quality System in Food

    OpenAIRE

    Noveria Sjafrina; Alvi Yani

    2013-01-01

    One of the goals the development of the food sector in Indonesia is food secured the release of which is characterized by the type of food that are harmful to health. In some way of avoiding the kind of food that is harmful to health, strengthen institutional food sector, and increase the number of food industry comply with regulations. Implementation of Good Handling Pratice (GHP) and Good Manufacturing Pratice (GMP) and Hazard Analysis Critical Control Point (HACCP) are a responsibility and...

  12. Phytase for Food Application

    Directory of Open Access Journals (Sweden)

    Ursula Konietzny

    2006-01-01

    Full Text Available Phytase [myo-inositol(1,2,3,4,5,6hexakisphosphate phosphohydrolase], a phytate-specific phosphatase, is already used as a supplement in diets for monogastric animals to improvephosphate utilisation from phytate[myoinositol(1,2,3,4,5,6hexakisphosphate], the major storage form of phosphate in plant seeds. In recent years, this class of enzymes has also been found increasingly interesting for use in processing and manufacturing of food for human consumption, particularly because the decline in food phytate results in an enhancement of mineral bioavailability. Different strategies could be applied to optimise phytate degradation during food processing and digestion in the human alimentary tract such as adjustment of more favourable conditions during food processing for the phytases naturally occurring in the raw material, addition of isolated phytases to the production process, use of raw material with a high intrinsic phytate-degrading activity either naturally present or introduced by genetic engineering and the use of recombinant food-grade microorganisms as carriers for phytate-degrading activity in the human gastrointestinal tract. Furthermore, phytases may find application in the production of functional foods or food supplements with health benefits. Last but not least, technological improvements are expected to occur due to phytate degradation during processing as shown for breadmaking, production of plant protein isolates, corn wet milling and the fractionation of cereal bran.

  13. IAEA and food irradiation

    International Nuclear Information System (INIS)

    Machi, Sueo

    1995-01-01

    IAEA was founded in 1957. 122 countries take part in it. It is operated with the yearly ordinary budget of about 20 billion yen and the technical cooperation budget of about 6 billion yen and by 2200 personnel. Its two important roles are the promotion of the peaceful utilization of atomic energy and the prevention of nuclear proliferation. The activities of IAEA are shown. The cooperation with developing countries and the international research cooperation program are the important activities. The securing of foods is an urgent subject, and the utilization of radiation and isotopes has been promoted, aiming at sustaining agriculture. The necessity of food irradiation is explained, and at present, commercial food irradiation is carried out in 28 countries including Japan. The irradiation less than 10 kGy does not cause poisonous effect in any food, according to JECFI. The new international agreement is expected to be useful for promoting the international trade of irradiated foods. The international cooperation for the spread of food irradiation and the public acceptance of food irradiation are reported. (K.I.)

  14. Food Processing Control

    Science.gov (United States)

    1997-01-01

    When NASA started plarning for manned space travel in 1959, the myriad challenges of sustaining life in space included a seemingly mundane but vitally important problem: How and what do you feed an astronaut? There were two main concerns: preventing food crumbs from contaminating the spacecraft's atmosphere or floating into sensitive instruments, and ensuring complete freedom from potentially catastrophic disease-producing bacteria, viruses, and toxins. To solve these concerns, NASA enlisted the help of the Pillsbury Company. Pillsbury quickly solved the first problem by coating bite-size foods to prevent crumbling. They developed the hazard analysis and critical control point (HACCP) concept to ensure against bacterial contamination. Hazard analysis is a systematic study of product, its ingredients, processing conditions, handling, storage, packing, distribution, and directions for consumer use to identify sensitive areas that might prove hazardous. Hazard analysis provides a basis for blueprinting the Critical Control Points (CCPs) to be monitored. CCPs are points in the chain from raw materials to the finished product where loss of control could result in unacceptable food safety risks. In early 1970, Pillsbury plants were following HACCP in production of food for Earthbound consumers. Pillsbury's subsequent training courses for Food and Drug Administration (FDA) personnel led to the incorporation of HACCP in the FDA's Low Acid Canned Foods Regulations, set down in the mid-1970s to ensure the safety of all canned food products in the U.S.

  15. NKS FOOD Final report

    International Nuclear Information System (INIS)

    Eikelmann, I.M.H.

    2011-11-01

    The purpose of the workshop was to share national practice and experience on the use of different tools (handbooks, late phase models etc.) during a crisis with focus on operational implementation and use, interpretation and verification of results and production of decision basis. The main goal was to establish a common ground to better understand how these are used in the different countries, identify differences and exchange knowledge to increase competence. Second goal was to gather stakeholders and authorities with interest or responsibility for countermeasures against radioactive contamination of food products to share experience in different topics as: 1) Cooperation among stakeholders and organisations responsible for food safety in each country. 2) Adaptation of the Euranos handbook ''Countermeasures for the management of food production systems'' to national conditions and implementation of the handbook in each country. 3) Establishing a Nordic network for food authorities and radiation protection authorities responsible for food safety with respect to radioactivity. There were 23 participants representing all the Nordic countries. Some of the speakers present were Klas Rosen (SLU), Kasper Andersson (RISOe), representatives from the Nordic food authorities and Ministries, representatives from the radiation protection authorities and one speaker from the food industry. (Author)

  16. Modeling Sustainable Food Systems.

    Science.gov (United States)

    Allen, Thomas; Prosperi, Paolo

    2016-05-01

    The processes underlying environmental, economic, and social unsustainability derive in part from the food system. Building sustainable food systems has become a predominating endeavor aiming to redirect our food systems and policies towards better-adjusted goals and improved societal welfare. Food systems are complex social-ecological systems involving multiple interactions between human and natural components. Policy needs to encourage public perception of humanity and nature as interdependent and interacting. The systemic nature of these interdependencies and interactions calls for systems approaches and integrated assessment tools. Identifying and modeling the intrinsic properties of the food system that will ensure its essential outcomes are maintained or enhanced over time and across generations, will help organizations and governmental institutions to track progress towards sustainability, and set policies that encourage positive transformations. This paper proposes a conceptual model that articulates crucial vulnerability and resilience factors to global environmental and socio-economic changes, postulating specific food and nutrition security issues as priority outcomes of food systems. By acknowledging the systemic nature of sustainability, this approach allows consideration of causal factor dynamics. In a stepwise approach, a logical application is schematized for three Mediterranean countries, namely Spain, France, and Italy.

  17. Food irradiation in Japan

    International Nuclear Information System (INIS)

    Ito, Hitoshi

    1995-01-01

    The basic research on food irradiation in Japan was begun around 1955 by universities and national laboratories. In 1967, food irradiation was designated to the specific general research on atomic energy, and the national project on large scale was continued until 1983. As the result, the treatment of germination prevention for potatoes was approved by the Ministry of Health and Welfare in 1972. The Co-60 gamma ray irradiation facility of Shihoro Agricultural Cooperative is famous as the facility that succeeded in the practical use of food irradiation for the first time in the world. But the practical use of food irradiation stagnates and the research activities were reduced in Japan due to the circumstances thereafter. The effect of radiation to foods and living things is explained. The features of the radiation treatment of foods are small temperature rise, large transmissivity, no residue, the small loss of nutrition and large quantity, continuous treatment. The safety of irradiated foods is explained. The subjects for hereafter are discussed. (K.I.)

  18. NKS FOOD Final report

    Energy Technology Data Exchange (ETDEWEB)

    Eikelmann, I.M.H. (ed.) (Norwegian Radiation Protection Authority, OEsteraas (Norway))

    2011-11-15

    The purpose of the workshop was to share national practice and experience on the use of different tools (handbooks, late phase models etc.) during a crisis with focus on operational implementation and use, interpretation and verification of results and production of decision basis. The main goal was to establish a common ground to better understand how these are used in the different countries, identify differences and exchange knowledge to increase competence. Second goal was to gather stakeholders and authorities with interest or responsibility for countermeasures against radioactive contamination of food products to share experience in different topics as: 1) Cooperation among stakeholders and organisations responsible for food safety in each country. 2) Adaptation of the Euranos handbook ''Countermeasures for the management of food production systems'' to national conditions and implementation of the handbook in each country. 3) Establishing a Nordic network for food authorities and radiation protection authorities responsible for food safety with respect to radioactivity. There were 23 participants representing all the Nordic countries. Some of the speakers present were Klas Rosen (SLU), Kasper Andersson (RISOE), representatives from the Nordic food authorities and Ministries, representatives from the radiation protection authorities and one speaker from the food industry. (Author)

  19. Food environment and obesity.

    Science.gov (United States)

    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

  20. International Food Regime

    Directory of Open Access Journals (Sweden)

    A. V. Malov

    2018-01-01

    Full Text Available The review article reveals the content of the concept of Food Regime, which is little-known in the Russian academic reference. The author monitored and codified the semantic dynamic of the terminological unit from its original interpretations to modern formulations based on the retrospective analysis. The rehabilitation of the academic merits of D. Puchala and R. Hopkins — authors who used the concept Food Regime for a few years before its universally recognized origin and official scientific debut, was accomplished with help of historical and comparative methods. The author implemented the method of ascension from the abstract to the concrete to demonstrating the classification of Food Regimes compiled on the basis of geopolitical interests in the sphere of international production, consumption, and distribution of foodstuffs. The characteristic features of historically formed Food Regime were described in the chronological order, as well as modern tendencies possessing reformist potential were identified. In particular, it has been established that the idea of Food Sovereignty (which is an alternative to the modern Corporate Food Regime is the subject for acute academic disputes. The discussion between P. McMichael P. and H. Bernstein devoted to the “peasant question” — mobilization frame of the Food Sovereignty strategy was analyzed using the secondary data processing method. Due to the critical analysis, the author comes to the conclusion that it is necessary to follow the principles of the Food Sovereignty strategy to prevent the catastrophic prospects associated with ecosystem degradation, accelerated erosion of soils, the complete disappearance of biodiversity and corporate autoc racy successfully. The author is convinced that the idea of Food Sovereignty can ward off energetic liberalization of nature, intensive privatization of life and rapid monetization of unconditioned human reflexes.

  1. Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

    Science.gov (United States)

    Francis, Sarah L.

    2014-01-01

    The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…

  2. The food waste hierarchy as a framework for the management of food surplus and food waste

    NARCIS (Netherlands)

    Papargyropoulou, Effie; Lozano, Rodrigo|info:eu-repo/dai/nl/36412380X; K. Steinberger, Julia; Wright, Nigel; Ujang, Zaini Bin

    2014-01-01

    The unprecedented scale of food waste in global food supply chains is attracting increasing attention due to its environmental, social and economic impacts. Drawing on interviews with food waste specialists, this study construes the boundaries between food surplus and food waste, avoidable and

  3. Shelf-Stable Food Safety

    Science.gov (United States)

    ... bulk quantities and are used by food manufacturers (noodle makers, bakers, etc.) or by institutional food service ( ... to preserve such food as dried soup mixes, instant coffee, fruits, and vegetables. To freeze dry, frozen ...

  4. Food Safety for Transplant Recipients

    Science.gov (United States)

    ... became ill from food you ate in a restaurant or other food establishment. • The health department staff ... to 4 p.m. Eastern Time. • An extensive selection of timely food safety messages is also available ...

  5. Food Allergy Treatment for Hyperkinesis.

    Science.gov (United States)

    Rapp, Doris J.

    1979-01-01

    Eleven hyperactive children (6 to 15 years old) were treated with a food extract after titration food allergy testing. They remained improved for 1 to 3 months while ingesting the foods to which they were sensitive. (Author)

  6. EU Food Health Law

    DEFF Research Database (Denmark)

    Edinger, Wieke Willemijn Huizing

    to human health because of other factors, such as their nutritional composition. The growing prevalence of obesity and non-communicable diseases are examples of contemporary health challenges that are difficult to fit into the rather narrow concept of food safety risks in the GFL. The conclusion is that EU...... of harmonising measures that could facilitate a better consumer protection from non-safety health risks at the EU level. The EU legislature should use this legislative competence to fill in the regulatory grey area. Two possible ways forward to better integrate food health into the EU food law framework...

  7. Irradiation of food

    International Nuclear Information System (INIS)

    Lindell, B.; Danielsson-Tham, M.L.; Hoel, C.

    1983-01-01

    A committee has on instructions from the swedish government made an inquiry into the possible effects on health and working environment from irradition of food. In this report, a review is presented on the known positiv and negative effects of food irradiation Costs, availabilty, shelf life and quality of irradiated food are also discussed. According to the report, the production of radiolysis products during irradiation is not easily evaluated. The health risks from irradiation of spices are estimated to be lower than the risks associated with the ethenoxid treatment presently used. (L.E.)

  8. [Food additives and healthiness].

    Science.gov (United States)

    Heinonen, Marina

    2014-01-01

    Additives are used for improving food structure or preventing its spoilage, for example. Many substances used as additives are also naturally present in food. The safety of additives is evaluated according to commonly agreed principles. If high concentrations of an additive cause adverse health effects for humans, a limit of acceptable daily intake (ADI) is set for it. An additive is a risk only when ADI is exceeded. The healthiness of food is measured on the basis of nutrient density and scientifically proven effects.

  9. Radionuclides in food

    International Nuclear Information System (INIS)

    Fernandez Gomez, Isis Maria

    2008-01-01

    The sources of the presence of radionuclides in food are presented: natural radiation and artificial radiation. The transfer of radionuclides through food chains, intakes of radionuclides to the body with its partners effective doses and typical consumption of basic foods of a rural adult population are exposed as main topics. Also the radiation doses from natural sources and exposure to man by ingestion of contaminated food with radionuclides of artificial origin are shown. The contribution of the food ingestion to the man exposure depends on: characteristics of radionuclide, natural conditions, farming practices and eating habits of the population. The principal international organizations in charge of setting guide levels for radionuclides in food are mentioned: standards, rules and the monitoring. It establishes that a guide is necessary for the food monitoring; the alone CODEX ALIMENTARIUS is applicable to emergency situations and the generic action levels proposed by the CODEX not satisfy all needs (no guiding international levels for planned or existing situations such as NORM). There are handled mainly socio-economic and political aspects. Among the actions to be taken are: to assure a public comprehensive information over the risk evaluation in food; to reinforce the collaboration among the different international organizations (WHO, IAEA, ICRP, EC) in relation with the food of set; to give follow-up to the control of the drinkable water and NORM's presence in the food. In addition, it is possible to create the necessary mechanisms to reduce the number of irrelevant measures and bureaucratic useless steps (certificates); to promote the exchange between the different institutions involved in the topic of the food, with relation to the acquired experiences and learned lessons. Likewise, it might examine the possibility of a multidisciplinary approximation (radioactive and not radioactive pollutants); to elaborate a technical guide to assure the

  10. Food and water supply

    Science.gov (United States)

    Popov, I. G.

    1975-01-01

    Supplying astronauts with adequate food and water on short and long-term space flights is discussed based on experiences gained in space flight. Food consumption, energy requirements, and suitability of the foodstuffs for space flight are among the factors considered. Physicochemical and biological methods of food production and regeneration of water from astronaut metabolic wastes, as well as wastes produced in a closed ecological system, or as a result of technical processes taking place in various spacecraft systems are suggested for long-term space flights.

  11. Food packing optimization

    Science.gov (United States)

    The development of a universal closure lid for the space shuttle food package is reported. The revised lid needs a folded configuration which, when unfolded, fully conforms to the interior surfaces of the food cup. Experimental thermoform molds were fabricated and test lids formed. The lid material not in contact with the food conformed to the cup interior without wrinkles, permitting full nesting of the cups. The final lid design was established and thermoform tooling designed and fabricated. Lids formed on these molds were tested for strength. The heating elements were replaced and repositioned to eliminate any hot spots which may cause warpage.

  12. Food Security Strategies for Vanuatu

    OpenAIRE

    Welegtabit, Shadrack R.

    2001-01-01

    This report describes and analyzes food security conditions and policies in Vanuatu. The national food security systems are dualistic in nature, and the rural and urban food security systems are weakly related. Household food security in rural areas is primarily determined by access to arable land and fishery resources, whereas in urban areas household food security is primarily determined by access to employment. Household food security has been a concern in both rural and urban areas. Both ...

  13. CONTEXT BASED FOOD IMAGE ANALYSIS

    OpenAIRE

    He, Ye; Xu, Chang; Khanna, Nitin; Boushey, Carol J.; Delp, Edward J.

    2013-01-01

    We are developing a dietary assessment system that records daily food intake through the use of food images. Recognizing food in an image is difficult due to large visual variance with respect to eating or preparation conditions. This task becomes even more challenging when different foods have similar visual appearance. In this paper we propose to incorporate two types of contextual dietary information, food co-occurrence patterns and personalized learning models, in food image analysis to r...

  14. ADDITIVES USED TO OBTAIN FOOD

    Directory of Open Access Journals (Sweden)

    Dorina Ardelean

    2012-01-01

    Full Text Available Use of food additives in food is determined by the growth of contemporary food needs of the world population. Additives used in food, both natural and artificial ones, contribute to: improving the organoleptic characteristics and to preserve the food longer, but we must not forget that all these additives should not be found naturally in food products. Some of these additives are not harmful and human pests in small quantities, but others may have harmful effects on health.

  15. Food Pedagogy, Food Symposium - What is food about? A new approach for promoting changes in food related behaviour

    OpenAIRE

    Thuv, Sølvi

    2009-01-01

    PURPOSE Guidelines suggest food related competency as a measure to develop better and more sustainable eating habits. Norwegian schools have got a new subject, Food and Health. Our purpose is to exemplify coherence in our teaching program and introduce the concept of Food Pedagogy. METHODS Literature research was used to discuss concepts of nutrition, food and "food culture". We arranged a pilot study and wrote a final teaching program for study Food and Health (60ECTS). We are work...

  16. 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

  17. FOOD QUALITY MANAGEMENT AND SAFETY

    OpenAIRE

    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 ...

  18. Palatable food consumption in children: interplay between (food) reward motivation and the home food environment.

    Science.gov (United States)

    De Decker, Annelies; Verbeken, Sandra; Sioen, Isabelle; Van Lippevelde, Wendy; Braet, Caroline; Eiben, Gabriele; Pala, Valeria; Reisch, Lucia A; De Henauw, Stefaan

    2017-04-01

    To understand the importance of the home food environment on unhealthy food consumption in children high in reward sensitivity, this study tested the hypothesis that the home availability of unhealthy food moderates the effect of reward sensitivity on children's fast-food consumption frequency, exerted via food cue responsiveness. Children between 7.5 and 14 years (n = 174, 50.6% boys) reported on reward sensitivity and food cue responsiveness (by means of the subscale 'external eating'). Their height and weight were measured. Parents reported on their children's fast-food consumption frequency, food cue responsiveness (by means of the subscale 'food responsiveness'), and on the home availability of unhealthy foods. Two moderated mediation models were conducted, one with the parent- and one with the child-reported food cue responsiveness as mediator. Findings suggested that with a high home availability of unhealthy foods, (a) a higher fast-food consumption frequency was found in children high in reward sensitivity and (b) the relation between reward sensitivity and the fast-food consumption frequency was mediated by external eating. The findings point at the importance of the home food environment in children high in reward sensitivity. They suggest to limit the home availability of unhealthy foods. What is Known: • Reward sensitivity (RS) is positively associated with children's palatable food consumption • In adolescents, this effect is mediated by food cue responsiveness, which determines the strength of an individual's motivation to obtain food when perceiving food cues What is New: • Children high in RS may be more vulnerable to palatable food cues in their everyday food environment because of a higher food cue responsiveness • The home food environment may be an important determining factor of the palatable food consumption of these children.

  19. Food packages for Space Shuttle

    Science.gov (United States)

    Fohey, M. F.; Sauer, R. L.; Westover, J. B.; Rockafeller, E. F.

    1978-01-01

    The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

  20. Children's food preferences: effects of weight status, food type, branding and television food advertisements (commercials).

    Science.gov (United States)

    Halford, Jason C G; Boyland, Emma J; Cooper, Gillian D; Dovey, Terence M; Smith, Cerise J; Williams, Nicola; Lawton, Clare L; Blundell, John E

    2008-01-01

    OBJECTIVE. To investigate the effects of weight status, food type and exposure to food and non-food advertisements on children's preference for branded and non-branded foods. DESIGN. A within-subjects, counterbalanced design with control (toy advertisement) and experimental (food advertisement) conditions. Subjects. A total of 37 school students (age: 11-13 years; weight status: 24 lean, 10 overweight, 3 obese). Measurements. Advertisement recall list, two food preference measures; the Leeds Food Preference Measure (LFPM), the Adapted Food Preference Measure (AFPM) and a food choice measure; the Leeds Forced-choice Test (LFCT). RESULTS. Normal weight children selected more branded and non-branded food items after exposure to food advertisements than in the control (toy advertisement) condition. Obese and overweight children showed a greater preference for branded foods than normal weight children per se, and also in this group only, there was a significant correlation between food advertisement recall and the total number of food items chosen in the experimental (food advertisement) condition. CONCLUSION. Exposure to food advertisements increased the preference for branded food items in the normal weight children. This suggests that television food advertisement exposure can produce the same 'obesigenic' food preference response found in overweight and obese children in their normal weight counterparts.

  1. Food Coloring and Behavior

    OpenAIRE

    J Gordon Millichap

    1994-01-01

    The association between the ingestion of tartrazine synthetic food coloring and behavioral change in children referred for assessment of hyperactivity was investigated at the Royal Children’s Hospital, University of Melbourne, Australia.

  2. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Gottschalk, M.

    1978-01-01

    In November, 1977, an International Symposium on Food Preservation by Irradiation was held at Wageningen, the Netherlands. About 200 participants attended the Symposium which was organised by the International Atomic Energy Agency, the Food and Agriculture Organization of the United Nations and the World Health Organization; a reflection of the active interest which is being shown in food irradiation processing, particularly among developing countries. The 75 papers presented provided an excellent review of the current status of food irradiation on a wide range of different topics, and the Symposium also afforded the valuable opportunity for informal discussion among the participants and for developing personal contacts. A brief survey of the salient aspects discussed during the course of the meeting are reported on. (orig.) [de

  3. Imaging Food Quality

    DEFF Research Database (Denmark)

    Møller, Flemming

    Imaging and spectroscopy have long been established methods for food quality control both in the laboratories and online. An ever increasing number of analytical techniques are being developed into imaging methods and existing imaging methods to contain spectral information. Images and especially...... spectral images contain large amounts of data which should be analysed appropriately by techniques combining structure and spectral information. This dissertation deals with how different types of food quality can be measured by imaging techniques, analysed with appropriate image analysis techniques...... and finally use the image data to predict or visualise food quality. A range of different food quality parameters was addressed, i.e. water distribution in bread throughout storage, time series analysis of chocolate milk stability, yoghurt glossiness, graininess and dullness and finally structure and meat...

  4. Immunology of Food Allergy.

    Science.gov (United States)

    Tordesillas, Leticia; Berin, M Cecilia; Sampson, Hugh A

    2017-07-18

    Many consider food allergy as the "second wave" of the allergy epidemic following the "first wave" of respiratory allergy, i.e., asthma and allergic rhinitis, plaguing westernized countries, with up to 8% of young children and 2%-3% of adults in the United States now affected by hypersensitivity reactions to various foods. In the past decade, there have been great strides in our understanding of the underlying immunopathogenesis of these disorders, which have led to improved diagnostic techniques, management strategies, and therapeutic approaches. Here we will review the most recent understanding of basic mechanisms underlying IgE-mediated food allergies and novel therapeutic approaches under investigation for both the prevention and treatment of IgE-mediated food allergies. Copyright © 2017 Elsevier Inc. All rights reserved.

  5. Marketing School Food Services.

    Science.gov (United States)

    Wood, Wilma

    1990-01-01

    Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)

  6. Make Better Food Choices

    Science.gov (United States)

    10 tips Nutrition Education Series make better food choices 10 tips for women’s health Fruits Grains Dairy Vegetables Protein Make yourself a priority and take time to care for yourself. ChooseMyPlate. gov ...

  7. Energy and food irradiation

    International Nuclear Information System (INIS)

    Brynjolfsson, A.

    1978-01-01

    The energy used in food systems in the US amounts to about 16.5% of total US energy. An analysis has been made of the energy used in the many steps of the food-irradiation process. It is found that irradiation pasteurization uses only 21kJ/kg and radappertization 157kJ/kg, which is much less than the energy used in the other food processes. A comparison has also been made with other methods of preserving, distributing and preparing the meat for servings. It is found that the food irradiation can save significant amounts of energy. In the case of heat-sterilized and radiation-sterilized meats the largest fraction of the energy is used in the packaging, while in the frozen meats the largest energy consumption is by refrigeration in the distribution channels and in the home. (author)

  8. Food Additives and Hyperkinesis

    Science.gov (United States)

    Wender, Ester H.

    1977-01-01

    The hypothesis that food additives are causally associated with hyperkinesis and learning disabilities in children is reviewed, and available data are summarized. Available from: American Medical Association 535 North Dearborn Street Chicago, Illinois 60610. (JG)

  9. Healthy food trends -- flaxseeds

    Science.gov (United States)

    ... seeds; Healthy food trends - linseeds; Healthy snacks - flaxseeds; Healthy diet - flaxseeds; Wellness - flaxseeds ... of nutrition and dietetics: dietary fatty acids for healthy adults. J Acad Nutr Diet . 2014;114(1):136-153. PMID: 24342605 www. ...

  10. Finger Foods for Babies

    Science.gov (United States)

    ... banana, well-cooked pasta, and small pieces of chicken are other good choices. Before presenting your child ... depending on the food's texture. A piece of chicken, for instance, needs to be smaller than a ...

  11. Food health branding

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros

    elements convey a healthy brand image depends on context factors external to the company (e.g. regulation), and internal ones (e.g. corporate branding strategy, brand type, product type, type of communication strategies, the brand management stage and the manager's capability). Moreover, the marketing mix...... and contributing towards healthier food choices. However, branding a food product based on the value of health is not an easy practice as strategies employed may often fail to convey the value of health. In addition, a potential conflict may be apparent between branding the value of health and the ethical norms...... in conveying a healthy brand image and how health brands are dealt with in the public discourse. The second study explores consumers' associations with food and health, perceptions of food healthfulness, and how these differ between gender and age groups. The third study identifies health-related segments...

  12. Measuring children's food preferences

    DEFF Research Database (Denmark)

    Olsen, Annemarie; Kildegaard, Heidi; Gabrielsen, Gorm

    2012-01-01

    The aim of this study is to investigate if children’s food preferences can be reliable measured by using pictures of foods presented on a computer screen in a conjoint layout.We investigate reproducibility (test–retest) and infer validity by comparison with traditional hedonic evaluations...... juices (tangible products), chosen to span the preference spectrum, were hedonically evaluated for appearance and taste. Finally, an actual product choice was performed by having the children choose between two buns and two juices.Results showed that the computer evaluationswith pictures of foods...... provided reproducible information about the children’s visual food preferences, which were in concordance with both hedonic measures and products choices, and can thus be considered valid....

  13. Resveratrol food supplements

    DEFF Research Database (Denmark)

    Aschemann-Witzel, Jessica; Grunert, Klaus G

    2015-01-01

    Background: Consumers increasingly choose food supplements in addition to their diet. Research on supplement users finds they are likely to be female, older and well-educated; Furthermore, supplement users are often characterised as being especially health-oriented, an observation which is termed...... the ‘inverse supplement hypothesis’. However, results are dependent on the substance in question. Little is known so far about botanicals in general, and more specifically, little is known about resveratrol. The psychographic variables of food supplement users are yet relatively underexplored. By comparing US...... and Danish respondents, we aimed to identify whether sociodemographic variables, health status, health beliefs and behaviour and interest in food aspects specifically relevant to resveratrol (e.g., naturalness, indulgence, and Mediterranean food) explain favourable attitudes and adoption intentions toward...

  14. Chicken and Food Poisoning

    Science.gov (United States)

    ... this? Submit What's this? Submit Button Past Emails Chicken and Food Poisoning Language: English (US) Español (Spanish) ... on Facebook Tweet Share Compartir Americans eat more chicken every year than any other meat. Chicken can ...

  15. Facility Focus: Food Service.

    Science.gov (United States)

    College Planning & Management, 2002

    2002-01-01

    Describes the Hawthorn Court Community Center at Iowa State University, Ames, and the HUB-Robeson Center at Pennsylvania State University. Focuses on the food service offered in these new student-life buildings. Includes photographs. (EV)

  16. Food is life

    International Nuclear Information System (INIS)

    1974-01-01

    From the beginning of man's history food has remained his most important prerequisite. Without it he has no energy to work, to clothe or to house himself - in fact, to live. The spectre of a world so over-filled with people that there are insufficient foodstuffs to keep them alive even at subsistence level faces everyone - and the United Nations, through its various agencies, is trying to avert this crisis. The IAEA promotes the improvement of food crops and animal health and production in many of its programmes. It is hoped that the World Food Conference this year will work towards a solution. These UN photographs illustrate some of the variety of products included in the word 'food'. (author)

  17. Best Food Choices

    Science.gov (United States)

    ... Count Glycemic Index Low-Calorie Sweeteners Sugar and Desserts Fitness Exercise & Type 1 Diabetes Get Started Safely ... Cut back on high calorie snack foods and desserts. Reduce intake of chips, cookies, cakes, full-fat ...

  18. Freezing and Food Safety

    Science.gov (United States)

    ... proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) ...

  19. Soy Foods and Health

    Science.gov (United States)

    ... products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot ... More on this topic for: Teens Becoming a Vegetarian Vegan Food Guide Figuring Out Fat and Calories ...

  20. Suited Contingency Ops Food

    Data.gov (United States)

    National Aeronautics and Space Administration — To ensure that the NASA food system promotes crew safety and performance in all mission phases, AFT has worked to develop a nutrition system that would feed...

  1. Food irradiation and packaging

    International Nuclear Information System (INIS)

    Kilcast, David

    1988-01-01

    This outline review was written for 'Food Manufacture'. It deals with the known effects of irradiation on current packaging materials (glass, cellulosics, organic polymers and metals), and their implications for the effective application of the process. (U.K.)

  2. Food Habits Database (FHDBS)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NEFSC Food Habits Database has two major sources of data. The first, and most extensive, is the standard NEFSC Bottom Trawl Surveys Program. During these...

  3. Food decontamination using nanomaterials

    Science.gov (United States)

    The research indicates that nanomaterials including nanoemulsions are promising decontamination media for the reduction of food contaminating pathogens. The inhibitory effect of nanoparticles for pathogens could be due to deactivate cellular enzymes and DNA; disrupting of membrane permeability; and/...

  4. Healthy food trends - kale

    Science.gov (United States)

    Healthy food trends - borecole; Healthy snacks - kale; Weight loss - kale; Healthy diet - kale; Wellness - kale ... Kale is full of vitamins and minerals, including: Vitamin A Vitamin C Vitamin K If you take ...

  5. Food glowing with freshness

    International Nuclear Information System (INIS)

    Desautels, L.

    1984-01-01

    Irradiation is gaining ground as a food preservation technique in Canada. Some fears remain among members of the public about the safety of irradiated foods, but government standards are being met. Two radiation sources can be used in food irradiation: gamma radiation from a cobalt 60 source, or electrons from an accelerator. The radiation affects the DNA of cells within food such as potatoes, preventing sprouting. It also causes changes within lipids, producing an undesirable rancid flavour. As a result, radiation processing is used primarily on fruits, vegetables, cereals and lean meats. The dose required for preservation is around 0.3 kGy, but higher doses are required for sterilization: 1 to 10 kGy, or even as high as 50 kGy for complete sterilization

  6. Autonomous Food Production

    Data.gov (United States)

    National Aeronautics and Space Administration — Growing food in space will not only allow us to extend the length of future missions in space, but also significantly increase the astronauts' well-being. The...

  7. The Myth - Food Truck

    OpenAIRE

    Otálora Salgado, Esteban

    2015-01-01

    Food truck de comida típica colombiana fusión que espera solucionar la percepción que se tiene acerca de la comida callejera. Para ello, se ha realizado un estudio donde se identifica el problema y se plantea como solución la creación de un food truck que cumpla con todos los estándares de calidad y a su vez innove.

  8. Food irradiation technology

    International Nuclear Information System (INIS)

    Cetinkaya, N.

    1999-01-01

    Trade in food and agricultural products is important to all countries, the economies of many developing countries would be significantly improved if they were able to export more food and agricultural products. Unfortunately, many products can not be traded because they are infested with, or hosts to, harmful pests, contaminated with microorganisms, or spoil quickly. Foods contaminated with microorganisms cause economic losses, widespread illness and death. Several technologies and products have been developed to resolve problems in trading food and to improve food safety, but none can provide all the solutions. Irradiation is an effective technology to resolve technical problems in trade of many food and agricultural products, either as a stand- alone technology or in combination with others. As a disinfestation treatment it allows different levels of quarantine security to be targeted and it is one of few methods to control internal pests. The ability of irradiation virtually to eliminate key pathogenic organisms from meat, poultry, and spices is an important public health advantage. In addition to controlling pests and eliminating harmful bacteria, irradiation also extends the storage life of many foods. In the laboratories of Turkish Atomic Energy Authority, many research projects were completed on the effects of gamma irradiation to the storage life of chicken meat, anchovy, Turkish fermented sausage, dried and fresh fruits and vegetables and also research projects were conducted on the effects of gamma irradiation on microorganisms (Salmonella, Campylo-bacteria, E.coli and S.aureus in white and red meat) and parasites (food-borne, trichostrongylus spp. and Nematodes spp.)

  9. Food-Drug Interactions

    Directory of Open Access Journals (Sweden)

    Arshad Yar Khan

    2011-03-01

    Full Text Available The effect of drug on a person may be different than expected because that drug interacts with another drug the person is taking (drug-drug interaction, food, beverages, dietary supplements the person is consuming (drug-nutrient/food interaction or another disease the person has (drug-disease interaction. A drug interaction is a situation in which a substance affects the activity of a drug, i.e. the effects are increased or decreased, or they produce a new effect that neither produces on its own. These interactions may occur out of accidental misuse or due to lack of knowledge about the active ingredients involved in the relevant substances. Regarding food-drug interactions physicians and pharmacists recognize that some foods and drugs, when taken simultaneously, can alter the body's ability to utilize a particular food or drug, or cause serious side effects. Clinically significant drug interactions, which pose potential harm to the patient, may result from changes in pharmaceutical, pharmacokinetic, or pharmacodynamic properties. Some may be taken advantage of, to the benefit of patients, but more commonly drug interactions result in adverse drug events. Therefore it is advisable for patients to follow the physician and doctors instructions to obtain maximum benefits with least fooddrug interactions. The literature survey was conducted by extracting data from different review and original articles on general or specific drug interactions with food. This review gives information about various interactions between different foods and drugs and will help physicians and pharmacists prescribe drugs cautiously with only suitable food supplement to get maximum benefit for the patient.

  10. Media heritagization of food

    OpenAIRE

    Bindi, Letizia; Grasseni, Cristina

    2014-01-01

    By conducting research on cookery programs in the Italian television archives, This paper explores both the historic and present-day television depiction Of local community and 'traditions'. The artic le situates this analysis In a broader theoretical reflection on food heritagization and communication, in conjunction with the redefinition of landscapes and cultures as Intangible cultura l patrimonies . In food heritage programs, specific styles of Filming, editing and text pro...

  11. FOOD ALLERGY IN INFANTS

    Directory of Open Access Journals (Sweden)

    I.I. Balabolkin

    2006-01-01

    Full Text Available The article deals with the etiology, growth mechanisms, clinical implications, diagnostics and treatment of the infant food allergy. The author highlights the status of the allergy to the proteins of cow milk within this age group of children. Alongside the article describes the modern approaches to the diet therapy of the infants with the allergy to the proteins of cow milk.Key words: infant, food allergy, allergy to the proteins of cow milk, diet therapy.

  12. Food frequency questionnaires.

    Science.gov (United States)

    Pérez Rodrigo, Carmen; Aranceta, Javier; Salvador, Gemma; Varela-Moreiras, Gregorio

    2015-02-26

    Food Frequency Questionnaires are dietary assessment tools widely used in epidemiological studies investigating the relationship between dietary intake and disease or risk factors since the early '90s. The three main components of these questionnaires are the list of foods, frequency of consumption and the portion size consumed. The food list should reflect the food habits of the study population at the time the data is collected. The frequency of consumption may be asked by open ended questions or by presenting frequency categories. Qualitative Food Frequency Questionnaires do not ask about the consumed portions; semi-quantitative include standard portions and quantitative questionnaires ask respondents to estimate the portion size consumed either in household measures or grams. The latter implies a greater participant burden. Some versions include only close-ended questions in a standardized format, while others add an open section with questions about some specific food habits and practices and admit additions to the food list for foods and beverages consumed which are not included. The method can be self-administered, on paper or web-based, or interview administered either face-to-face or by telephone. Due to the standard format, especially closed-ended versions, and method of administration, FFQs are highly cost-effective thus encouraging its widespread use in large scale epidemiological cohort studies and also in other study designs. Coding and processing data collected is also less costly and requires less nutrition expertise compared to other dietary intake assessment methods. However, the main limitations are systematic errors and biases in estimates. Important efforts are being developed to improve the quality of the information. It has been recommended the use of FFQs with other methods thus enabling the adjustments required. Copyright AULA MEDICA EDICIONES 2015. Published by AULA MEDICA. All rights reserved.

  13. Gender and food security

    OpenAIRE

    Food and Agriculture Organization; The World Bank; IFAD

    2008-01-01

    Metadata only record This is a module in the "Gender in Agriculture Sourcebook" published by the World Bank, UN Food and Agriculture Organization, and International Fund for Agricultural Development. This module examines the critical role that women play in food production and agricultural development. Women consistently have less access than men to resources and opportunities throughout the production chain. By removing such inequalities and incorporating women in decision making processe...

  14. Food and Stuff

    Science.gov (United States)

    Hagedorn, J.

    2017-12-01

    Food grows in the ground using water, sun, and other stuff. The ground has stuff in it already, and sometimes people add more stuff to make food grow faster. But, too much of the other stuff can get in the water, ground, and air. This is bad, and can hurt people and animals. We look at the water, ground, and air to see if there is too much stuff, or just enough stuff. I will tell you how.

  15. Food Allergies: The Basics

    Science.gov (United States)

    Valenta, Rudolf; Hochwallner, Heidrun; Linhart, Birgit; Pahr, Sandra

    2015-01-01

    IgE-associated food allergy affects approximately 3% of the population and has severe effects on the daily life of patients—manifestations occur not only in the gastrointestinal tract but also affect other organ systems. Birth cohort studies have shown that allergic sensitization to food allergens develops early in childhood. Mechanisms of pathogenesis include cross-linking of mast cell– and basophil-bound IgE and immediate release of inflammatory mediators, as well as late-phase and chronic allergic inflammation, resulting from T-cell, basophil, and eosinophil activation. Researchers have begun to characterize the molecular features of food allergens and have developed chip-based assays for multiple allergens. These have provided information about cross-reactivity among different sources of food allergens, identified disease-causing food allergens, and helped us to estimate the severity and types of allergic reactions in patients. Importantly, learning about the structure of disease-causing food allergens has allowed researchers to engineer synthetic and recombinant vaccines. PMID:25680669

  16. Food allergies: the basics.

    Science.gov (United States)

    Valenta, Rudolf; Hochwallner, Heidrun; Linhart, Birgit; Pahr, Sandra

    2015-05-01

    IgE-associated food allergy affects approximately 3% of the population and has severe effects on the daily life of patients-manifestations occur not only in the gastrointestinal tract but also affect other organ systems. Birth cohort studies have shown that allergic sensitization to food allergens develops early in childhood. Mechanisms of pathogenesis include cross-linking of mast cell- and basophil-bound IgE and immediate release of inflammatory mediators, as well as late-phase and chronic allergic inflammation, resulting from T-cell, basophil, and eosinophil activation. Researchers have begun to characterize the molecular features of food allergens and have developed chip-based assays for multiple allergens. These have provided information about cross-reactivity among different sources of food allergens, identified disease-causing food allergens, and helped us to estimate the severity and types of allergic reactions in patients. Importantly, learning about the structure of disease-causing food allergens has allowed researchers to engineer synthetic and recombinant vaccines. Copyright © 2015 AGA Institute. Published by Elsevier Inc. All rights reserved.

  17. Food and population.

    Science.gov (United States)

    1985-04-06

    Agricultural producttivity is currently characterized by the paradox of an abundace of food in the developed world and hunger in much of the developing world. In China, India, and many other countries of Asia, the general food supply has kept pace with population growth and should continue to if family planning programs gain momentum. In Africa, on the other hand, the food supply has been falling behind the growth of the population in the majority of countries for the past decade. The situation is especially serious in the Sahel, where the production wf crops for export has been prioritized over local needs. The Food and Agriculture Organization's global information and early warning system is a promising development and can provide alerts when weather or other conditions threaten a harvest. Donor countries can then send in cereals and other foods before there is an actual famine. About 20 disasters in the Sahel are etimated to have been averted by this system, in operation since 1975. In developed countries, the farming industry needs to be restructured in relation to changes in markets and technologies. Solution of the food-population problem depends upon agricultural policies that balance the economic interests of farmers and consumers and also takes into account the need to preserve the countryside.

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

    OpenAIRE

    Kinsey, Jean D.

    2004-01-01

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

  19. Bacterial food-borne pathogens in Indian food

    International Nuclear Information System (INIS)

    Bandekar, J.R.

    2015-01-01

    Food technology and food processing techniques have made tremendous advances in preservation of food and ensuring safety of food by killing food-borne pathogens. In addition to old techniques such as pasteurization, canning, dehydration, fermentation and salting, a number of new techniques such as radiation processing, high pressure technology and pulsed electric field technology are being applied for preservation of food and to ensure food safety. Total Quality Management (TQM) concepts have been developed to take care of food safety from farm to table. Hazard Analysis at Critical Control Points (HACCP) is being applied for mass scale production of food to make food free from pathogens. Despite these advances, food-borne diseases have become one of the most widespread public health problems in the world. About two thirds of all the outbreaks are traced to microbial contaminated food. According to World Health Organization (WHO) estimates, food-borne and waterborne diarrhoeal diseases kill an estimated 2 million people annually, including many children. Food safety is a major concern not only for developing countries but also for the developed countries. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in pathogens, changing life style, globalization of the food supply etc. are responsible for the continuous persistence of food-borne diseases. The food-borne disease outbreaks due to E. coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter, are responsible for recall of many foods resulting in heavy losses to food industry. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed; however, there is increased risk of foodborne diseases with these products. Food Technology Division of Bhabha Atomic Research Centre, Mumbai, has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Listeria monocytogenes, Vibrio and Aeromonasf

  20. Palatable Food Consumption in Children

    DEFF Research Database (Denmark)

    De Decker, Annelies; Verbeken, Sandra; Sioen, Isabelle

    2017-01-01

    To understand the importance of the home food environment on unhealthy food consumption in children high in reward sensitivity, this study tested the hypothesis that the home availability of unhealthy food moderates the effect of reward sensitivity on children’s fast-food consumption frequency......, exerted via food cue responsiveness. Children between 7.5 and 14 years (n = 174, 50.6% boys) reported on reward sensitivity and food cue responsiveness (by means of the subscale ‘external eating’). Their height and weight were measured. Parents reported on their children’s fast-food consumption frequency......, food cue responsiveness (by means of the subscale ‘food responsiveness’), and on the home availability of unhealthy foods. Two moderated mediation models were conducted, one with the parent- and one with the child-reported food cue responsiveness as mediator. Findings suggested that with a high home...

  1. Observed Food Safety Practices in the Summer Food Service Program

    Science.gov (United States)

    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.…

  2. Food consumption and food prices in Kenya : a review

    NARCIS (Netherlands)

    Meilink, H.A.

    1987-01-01

    Abr. sum.: This report reviews government policies concerning consumer food prices in Kenya. In respect of official food pricing, Kenya can be said to pursue a 'cheap food' policy. It was found that most foods falling under price control measures showed less price increases than the average rate of

  3. Facts about food irradiation: Irradiation and food safety

    International Nuclear Information System (INIS)

    1991-01-01

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

  4. Comparison of organic and conventional food and food production

    OpenAIRE

    Norwegian Scientific Committee for Food Safety

    2014-01-01

    The Norwegian Scientific Committee for Food Safety has performed an assessment of the differences between organic and conventional foods and food production on plant health, animal health and welfare and human health at the request of the Norwegian Food Safety Authority.

  5. "Everyone just ate good food": 'Good food' in Islamabad, Pakistan.

    Science.gov (United States)

    Hasnain, Saher

    2018-08-01

    In recent years, consumption of alternatively produced foods has increased in popularity in response to the deleterious effects of rapidly globalising and industrialised food systems. Concerns over food safety in relation to these changes may result from elevated levels of risk and changing perceptions associated with food production practices. This paper explores how the middle class residents of Islamabad, Pakistan, use the concept of 'good food' to reconnect themselves with nature, changing food systems, and traditional values. The paper also demonstrates how these ideas relate to those of organic, local, and traditional food consumption as currently used in more economically developed states in the Global North. Through research based on participant observation and semi-structured interviews, this paper illustrates that besides price and convenience, purity, freshness, association with specific places, and 'Pakistani-ness' were considered as the basis for making decisions about 'good food'. The results show that while individuals are aware of and have some access to imported organic and local food, they prefer using holistic and culturally informed concepts of 'good food' instead that reconnect them with food systems. I argue that through conceptualisations of 'good food', the urban middle class in Islamabad is reducing their disconnection and dis-embeddedness from nature, the food systems, and their social identities. The paper contributes to literature on food anxieties, reconnections in food geography, and 'good food' perceptions, with a focus on Pakistan. Copyright © 2018. Published by Elsevier Ltd.

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

    Science.gov (United States)

    Wight, R. Alan; Killham, Jennifer

    2014-01-01

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

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

    Science.gov (United States)

    Ghosh, Dilip

    2014-08-01

    Citizens of Australia and New Zealand recognise that food security is a major global issue. Food security also affects Australia and New Zealand's status as premier food exporting nations and the health and wellbeing of the Australasian population. Australia is uniquely positioned to help build a resilient food value chain and support programs aimed at addressing existing and emerging food security challenges. The Australian food governance system is fragmented and less transparent, being largely in the hands of government and semi-governmental regulatory authorities. The high level of consumer trust in Australian food governance suggests that this may be habitual and taken for granted, arising from a lack of negative experiences of food safety. In New Zealand the Ministry of Primary Industries regulates food safety issues. To improve trade and food safety, New Zealand and Australia work together through Food Standards Australia New Zealand (FSANZ) and other co-operative agreements. Although the potential risks to the food supply are dynamic and constantly changing, the demand, requirement and supply for providing safe food remains firm. The Australasian food industry will need to continually develop its system that supports the food safety program with the help of scientific investigations that underpin the assurance of what is and is not safe. The incorporation of a comprehensive and validated food safety program is one of the total quality management systems that will ensure that all areas of potential problems are being addressed by industry. © 2014 Society of Chemical Industry.

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

    NARCIS (Netherlands)

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

    2011-01-01

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

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

    Science.gov (United States)

    Anderson, Molly D.

    2013-01-01

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

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

    Science.gov (United States)

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

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

    Science.gov (United States)

    Adams, Jean; Tyrrell, Rachel; White, Martin

    2011-03-01

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

  12. Food preservation by irradiation

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1978-02-15

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

  13. Food preservation by irradiation

    International Nuclear Information System (INIS)

    1978-01-01

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

  14. Food production & availability--essential prerequisites for sustainable food security.

    Science.gov (United States)

    Swaminathan, M S; Bhavani, R V

    2013-09-01

    Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this.

  15. 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

  16. Diagnosis of Food Allergy Based on Oral Food Challenge Test

    Directory of Open Access Journals (Sweden)

    Komei Ito

    2009-01-01

    Full Text Available Diagnosis of food allergy should be based on the observation of allergic symptoms after intake of the suspected food. The oral food challenge test (OFC is the most reliable clinical procedure for diagnosing food allergy. The OFC is also applied for the diagnosis of tolerance of food allergy. The Japanese Society of Pediatric Allergy and Clinical Immunology issued the 'Japanese Pediatric Guideline for Oral Food Challenge Test in Food Allergy 2009' in April 2009, to provide information on a safe and standardized method for administering the OFC. This review focuses on the clinical applications and procedure for the OFC, based on the Japanese OFC guideline.

  17. Relationships between food neophobia and food intake and preferences

    DEFF Research Database (Denmark)

    Jaeger, S. R.; Rasmussen, Morten Arendt; Prescott, J.

    2017-01-01

    and preference data, in each case the food items were condensed into patterns described in terms of the foods/beverages with highest factor loadings. We then determined the impact of season and participant age, gender, education and income on these factors, as well as the interaction of these variables with FN......Food neophobia (FN) has been shown to be a strong influence on food preferences using primarily small data sets. This has limited the explanatory power of FN and the extent to which it can be related to other factors that influence food choice. To address these limitations, we collected Food...... Neophobia Scale data from 1167 adults from New Zealand over a 45-month period. Participants also completed a 112-item food preference questionnaire and a self-report 24 h, a 145 item food intake recall survey, and the Food Choice Questionnaire (FCQ). As a way of providing a structure to the food intake...

  18. Food irradiation in Malaysia

    International Nuclear Information System (INIS)

    Mohd Ghazali Hj Abd Rahman.

    1985-01-01

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

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

    International Nuclear Information System (INIS)

    1991-01-01

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

  20. Neighborhood fast food availability and fast food consumption.

    Science.gov (United States)

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

    2015-09-01

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

  1. Food insecurity, hunger, and undernutrition

    Science.gov (United States)

    Food insecurity, hunger, and undernutrition are viewed as a continuum, with food insecurity resulting in hunger and ultimately, if sufficiently severe and/or of sufficient duration, in undernutrition. Food insecurity indicates inadequate access to food for whatever reason, hunger is the immediate ph...

  2. Chilled storage of foods - principles

    Science.gov (United States)

    Chilled storage is the most common method for preserving perishable foods. The consumers’ increasing demand for convenient, minimally processed foods has caused food manufacturers to increase production of refrigerated foods worldwide. This book chapter reviews the development of using low tempera...

  3. Food, nutrition or cooking literacy

    DEFF Research Database (Denmark)

    Benn, Jette

    2014-01-01

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

  4. MyPlate Food Guide

    Science.gov (United States)

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

  5. An overview of food irradiation

    International Nuclear Information System (INIS)

    Stevenson, M.H.

    1991-01-01

    This outline survey reviews the subject of food irradiation under the following headings:- brief history, the process (sources, main features of a food processing facility, interaction of radiation with food, main applications of the technology, packaging) consumer concerns (safety, nutritional changes, labelling, detection), international use of food irradiation and legal aspects. (UK)

  6. Microencapsulation and functional bioactive foods

    Science.gov (United States)

    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...

  7. International Developments of Food Irradiation

    Energy Technology Data Exchange (ETDEWEB)

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

    1997-12-31

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

  8. Effect of radiation on food

    Energy Technology Data Exchange (ETDEWEB)

    Sofyan, R [National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre

    1983-07-01

    Research reports on the effect on radiation on food are reviewed. Irradiation processing inhibits the sprouting of vegetables, delays ripening, reduces the number of microorganisms that spoil food, controls patrogenic organisms and parasites found in food, disinfests food of insects, and disinfects spices of microbes. So far there has been no evidence that food irradiaton introduces nutritional or microbiological problems. The FAO/WHO/IAEA expert committee on the wholesomeness of irradiated food recommend the acceptability from a toxicological stand-point of any food commodity irradiated up to an overall average dose of 10 kilograys.

  9. Food physics and radiation techniques

    International Nuclear Information System (INIS)

    Szabo, A. S.

    1999-01-01

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

  10. International Developments of Food Irradiation

    Energy Technology Data Exchange (ETDEWEB)

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

    1998-12-31

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

  11. International Developments of Food Irradiation

    International Nuclear Information System (INIS)

    Loaharanu, P.

    1997-01-01

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

  12. Recent developments in food irradiation

    International Nuclear Information System (INIS)

    Loaharanu, P.

    1985-01-01

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

  13. Effect of radiation on food

    International Nuclear Information System (INIS)

    Sofyan, Rochestri

    1983-01-01

    Research reports on the effect on radiation on food are reviewed. Irradiation processing inhibits the sprouting of vegetables, delays ripening, reduces the number of microorganisms that spoil food, controls patrogenic organisms and parasites found in food, disinfests food of insects, and disinfects spices of microbes. So far there has been no evidence that food irradiaton introduces nutritional or microbiological problems. The FAO/WHO/IAEA expert committee on the wholesomeness of irradiated food recommend the acceptability from a toxicological stand-point of any food commodity irradiated up to an overall average dose of 10 kilograys. (RUW)

  14. PFGE: importance in food quality.

    Science.gov (United States)

    Vernile, Anna; Giammanco, Giovanni; Massa, Salvatore

    2009-11-01

    In late 19 century, great interest has arisen for food quality. This is referred as absence of pathogens in food (safety for consumers) and as nutritional quality of food (organoleptic characteristics). Pulsed-field gel electrophoresis (PFGE) is, among the molecular techniques developed in the last years, one of the most reliable, discriminative and reproducible technique. It can be used in clinical field for the identification of pathogens and the origin of outbreaks, and in food microbiology for the identification of pathogens (food borne disease surveillance) or of microorganisms responsible for the organoleptic characteristics of food. The present article shows some useful patents related to PFGE and importance in food quality.

  15. Food processing and allergenicity.

    Science.gov (United States)

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

    2015-06-01

    Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  16. Consumer food waste in Denmark

    DEFF Research Database (Denmark)

    Stancu, Violeta; Lähteenmäki, Liisa

    Linket til højre henviser til rapporten i trykt format til download. Dokumentet over linket er selve leveringen til ministeriet med følgebrev. Household food waste is one of the main contributors to the food waste amounts across the food supply chain. This report is based on a study conducted...... in September 2017 by MAPP Research Centre – Research on Value Creation in the Food Sector. The study aimed to examine consumer food waste, with a focus on consumer perceptions and practices related to food waste. A survey was completed by 508 respondents in Denmark to provide insights into self......-reported consumer food waste, consumer understanding and perceptions of food waste, household food-related practices as well as individual and household characteristics with a role in food waste....

  17. Sensory analysis of pet foods.

    Science.gov (United States)

    Koppel, Kadri

    2014-08-01

    Pet food palatability depends first and foremost on the pet and is related to the pet food sensory properties such as aroma, texture and flavor. Sensory analysis of pet foods may be conducted by humans via descriptive or hedonic analysis, pets via acceptance or preference tests, and through a number of instrumental analysis methods. Sensory analysis of pet foods provides additional information on reasons behind palatable and unpalatable foods as pets lack linguistic capabilities. Furthermore, sensory analysis may be combined with other types of information such as personality and environment factors to increase understanding of acceptable pet foods. Most pet food flavor research is proprietary and, thus, there are a limited number of publications available. Funding opportunities for pet food studies would increase research and publications and this would help raise public awareness of pet food related issues. This mini-review addresses current pet food sensory analysis literature and discusses future challenges and possibilities. © 2014 Society of Chemical Industry.

  18. New trends in food processing.

    Science.gov (United States)

    Señorans, Javier; Ibáñez, Elena; Cifuentes, Alejandro

    2003-01-01

    In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.

  19. Detection methods for irradiated foods

    International Nuclear Information System (INIS)

    Dyakova, A.; Tsvetkova, E.; Nikolova, R.

    2005-01-01

    In connection with the ongoing world application of irradiation as a technology in Food industry for increasing food safety, it became a need for methods of identification of irradiation. It was required to control international trade of irradiated foods, because of the certain that legally imposed food laws are not violated; supervise correct labeling; avoid multiple irradiation. Physical, chemical and biological methods for detection of irradiated foods as well principle that are based, are introducing in this summary

  20. Determination of Bacterial Pathogen in Foods for Export and their Raw Material

    Energy Technology Data Exchange (ETDEWEB)

    Marambio, E.; Cordano, A. M.; Insunza, M.; Fernández, M.; Astorga, J. [Sección Microbiología de Alimentos, Instituto de Salud Pública de Chile (Chile)

    2005-01-15

    Chile is a South American country with an important fish and shellfish production. These products are some of the most important items for the economy of the country. From 1998 to 2001, Chile exported $1 137 625 788 of fish and shellfish. Statistics also show that frozen vegetables are fast becoming high on the food export list. During recent years (1998 to 2001) $223 312 248 worth of frozen vegetables were exported to different countries. This study was performed to trace the presence of pathogens in some of these Chilean foods to be exported: 97 samples of salmon and 84 samples of different frozen vegetables (asparagus, peas and corn) were analyzed in order to determine their levels of microbial contamination. Total bacteria counts (mesophilic aerobes bacteria), Escherichia coli, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Salmonella spp. and Listeria monocytogenes were tested. Vibrio cholerae was tested only in salmon samples. The analysis of salmon samples showed that the raw material presented a very good quality. However, during the filleting process the fish was contaminated, presenting higher total bacteria counts. Only one of the 48 final product samples presented contamination with a pathogenic bacteria (Listeria monocytogenes (<100 cfu/g)). Frozen vegetable samples (raw material and final products) did not present any of the pathogen bacteria studied. The mesophilic aerobes bacteria counts were reduced during processing due to the effectiveness of the good manufacturing practices and the technological process used. (author)

  1. A greenhouse type solar dryer for small-scale dried food industries: Development and dissemination

    Energy Technology Data Exchange (ETDEWEB)

    Janjai, Serm [Solar Energy Research Laboratory, Department of Physics, Faculty of Science, Silpakorn University, Nakhon Pathom 73000 (Thailand)

    2012-07-01

    In this study, a greenhouse type solar dryer for small-scale dried food industries was developed and disseminated. The dryer consists of a parabolic roof structure covered with polycarbonate sheets on a concrete floor. The system is 8.0m in width, 20.0m in length and 3.5m in height, with a loading capacity about 1,000kg of fruits or vegetables. To ensure continuous drying operation, a 100kW-LPG gas burner was incorporated to supply hot air to the dryer during cloudy or rainy days. Nine 15-W DC fans powered by three 50-W PV modules were used to ventilate the dryer. This dryer was installed for a small-scale food industry at Nakhon Pathom in Thailand to produce osmotically dehydrated tomato. To investigate its performance, the dryer was used to dry 3 batches of osmotically dehydrated tomato. Results obtained from these experiments showed that drying air temperatures in the dryer varied from 35 C to 65 C. In addition, the drying time for these products was 2-3 days shorter than that of the natural sun drying and good quality dried products were obtained. A system of differential equations describing heat and moisture transfers during drying of osmotically dehydrated tomato was also developed. The simulated results agreed well with the experimental data. For dissemination purpose, other two units of this type of dryer were constructed and tested at two locations in Thailand and satisfactory results were obtained.

  2. Determination of Bacterial Pathogen in Foods for Export and their Raw Material

    International Nuclear Information System (INIS)

    Marambio, E.; Cordano, A.M.; Insunza, M.; Fernández, M.; Astorga, J.

    2005-01-01

    Chile is a South American country with an important fish and shellfish production. These products are some of the most important items for the economy of the country. From 1998 to 2001, Chile exported $1 137 625 788 of fish and shellfish. Statistics also show that frozen vegetables are fast becoming high on the food export list. During recent years (1998 to 2001) $223 312 248 worth of frozen vegetables were exported to different countries. This study was performed to trace the presence of pathogens in some of these Chilean foods to be exported: 97 samples of salmon and 84 samples of different frozen vegetables (asparagus, peas and corn) were analyzed in order to determine their levels of microbial contamination. Total bacteria counts (mesophilic aerobes bacteria), Escherichia coli, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Salmonella spp. and Listeria monocytogenes were tested. Vibrio cholerae was tested only in salmon samples. The analysis of salmon samples showed that the raw material presented a very good quality. However, during the filleting process the fish was contaminated, presenting higher total bacteria counts. Only one of the 48 final product samples presented contamination with a pathogenic bacteria (Listeria monocytogenes (<100 cfu/g)). Frozen vegetable samples (raw material and final products) did not present any of the pathogen bacteria studied. The mesophilic aerobes bacteria counts were reduced during processing due to the effectiveness of the good manufacturing practices and the technological process used. (author)

  3. Radiation processing of food

    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

  4. Preventing food allergy

    DEFF Research Database (Denmark)

    de Silva, Debra; Panesar, Sukhmeet S; Thusu, Sundeep

    2013-01-01

    The European Academy of Allergy and Clinical Immunology is developing guidelines about how to prevent and manage food allergy. As part of the guidelines development process, a systematic review is planned to examine published research about the prevention of food allergy. This systematic review...... is one of seven inter-linked evidence syntheses that are being undertaken in order to provide a state-of-the-art synopsis of the current evidence base in relation to epidemiology, prevention, diagnosis and clinical management, and impact on quality of life, which will be used to inform clinical...... recommendations. The aim of this systematic review will be to assess the effectiveness of approaches for the primary prevention of food allergy....

  5. Thermoluminescence of irradiated foods

    International Nuclear Information System (INIS)

    Wagner, U.; Helle, N.; Boegl, K.W.; Schreiber, G.A.

    1993-01-01

    This report describes developments and applications of the thermoluminescence (TL) analysis of mineral contaminants in foods. Procedures are presented to obtain minerals from most different products such as pepper, mangos, shrimps and mussels. The effect of light exposure during the storage of foods on the TL intensity of minerals is examined and corresponding conclusions for routine control are drawn. It is also shown that the normalization of TL intensities - the essential step to identify irradiated samples - can not only be achieved by γ, X or β rays but also by UV radiation. The results allow the conclusion that a clear identification of any food which has been irradiated with more than 1 kGy is possible if enough minerals can be isolated. (orig.)

  6. Natural Blue Food Colour

    DEFF Research Database (Denmark)

    Roda-Serrat, Maria Cinta

    In recent years, there has been a growing tendency to avoid the use of artificial colorants and additives in food products, especially after some studies linked their consumption with behavioural changes in children. However, the incorporation of colorants from natural origin remains a challenge...... for food technologists, as these are typically less vivid and less stable than their synthetic alternatives. Regarding blue colorants, phycocyanins from cyanobacteria are currently in the spotlight as promising new natural blue colorants. Phycocyanins are proteins which blue colour results from...... the presence of the chromophore phycocyanobilin (PCB), a covalently attached linear tetrapyrrole. The applications of phycocyanins as food colorants are however limited, as they show poor stability in certain conditions of pH, light and temperature. Cleavage of PCB from the protein followed by careful product...

  7. Food, energy and society

    Energy Technology Data Exchange (ETDEWEB)

    Pimental, D; Pimental, M

    1979-01-01

    Twelve chapters are presented in this book - the first four of which concern hunter-gatherer society, the development of agricultural systems, and an introduction to the relative energy costs of manpower, animal power and machines in food production. The main section of the book (Chapters 6-9) documents the energy use in the production of livestock, grain and legumes, fruit, vegetable and forage, and fish. Comparisons of energy inputs and outputs are made for different crops and for countries at different levels of development. The final section of the book covers food processing, packaging and transport costs. The message of the book is that a switch from the high overall protein and high animal protein diet in the industrialized countries is overdue. Such a move, the author maintains, will reduce the total fossil fuel requirements for food production and enable more people to be adequately fed. The author also recommends extensive use of bicycles for transportation.

  8. Food hypersensitivity by inhalation

    Directory of Open Access Journals (Sweden)

    Bahna Sami L

    2009-02-01

    Full Text Available Abstract Though not widely recognized, food hypersensitivity by inhalation can cause major morbidity in affected individuals. The exposure is usually more obvious and often substantial in occupational environments but frequently occurs in non-occupational settings, such as homes, schools, restaurants, grocery stores, and commercial flights. The exposure can be trivial, as in mere smelling or being in the vicinity of the food. The clinical manifestations can vary from a benign respiratory or cutaneous reaction to a systemic one that can be life-threatening. In addition to strict avoidance, such highly-sensitive subjects should carry self-injectable epinephrine and wear MedicAlert® identification. Asthma is a strong predisposing factor and should be well-controlled. It is of great significance that food inhalation can cause de novo sensitization.

  9. Irradiation of food

    International Nuclear Information System (INIS)

    MacGregor, J.; Stanbrook, I.; Shersby, M.

    1989-01-01

    The House of Commons was asked to support the Government's intention to allow the use of the irradiation of foodstuffs under conditions that will fully safeguard the interests of the consumer. The Government, it was stated, regards this process as a useful additional way to ensure food safety. The effect of the radiation in killing bacteria will enhance safety standards in poultry meat, in some shell-fish and in herbs and spices. The problem of informing the public when the food has been irradiated, especially as there is no test to detect the irradiation, was raised. The subject was debated for an hour and a half and is reported verbatim. The main point raised was over whether the method gave safer food as not all bacteria were killed in the process. The motion was carried. (U.K.)

  10. Food safety performance indicators to benchmark food safety output of food safety management systems

    NARCIS (Netherlands)

    Jacxsens, L.; Uyttendaele, M.; Devlieghere, F.; Rovira, J.; Oses Gomez, S.; Luning, P.A.

    2010-01-01

    There is a need to measure the food safety performance in the agri-food chain without performing actual microbiological analysis. A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses.

  11. Evaluation of knowledge about irradiated foods by Food Banks in Brazil: Dissemination of irradiation in foods

    Energy Technology Data Exchange (ETDEWEB)

    Sagretti, Juliana M.A.; Sabato, Susy F.

    2017-07-01

    Despite the poverty in the world, part of all food produced in the world is wasted. The contrast of high food production in the world with hunger, food insecurity and food waste points to the need for combined action and the use of technologies as a solution to combat and eradicate hunger and food waste. Food banks have sprung up worldwide receiving food surpluses and passing on to the needy. These have been encouraged by the ONU - United Nations Organization, however, the lack of quality assurance of these foods already in the food bank has restricted the desired shipment. In this sense, ionizing radiation applied in food brought many positive results, such as increased validity and control insect infestation. So, the aim of this study was to initiate a partnership between irradiation and the food bank through the development of a questionnaire to evaluate the knowledge and acceptance of individuals in the food bank in Brazil. In addition, this study aimed to standardize a basis questionnaire for future research assessment of irradiated foods and disseminate irradiated food. For the construction of the questionnaire as a measuring instrument, a comprehensive and rigorous literature review was made. The questionnaire as a measurement instrument was submitted to the research ethics committee and approved. As a result, the questionnaire has three parts, personal issues, assertive issues and questions of multiple choices and finally an informative question with video. The questionnaire was applied in Ceagesp food bank in the biggest center of food in Brazil. (author)

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

    NARCIS (Netherlands)

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

    2002-01-01

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

  13. Evaluation of knowledge about irradiated foods by Food Banks in Brazil: Dissemination of irradiation in foods

    International Nuclear Information System (INIS)

    Sagretti, Juliana M.A.; Sabato, Susy F.

    2017-01-01

    Despite the poverty in the world, part of all food produced in the world is wasted. The contrast of high food production in the world with hunger, food insecurity and food waste points to the need for combined action and the use of technologies as a solution to combat and eradicate hunger and food waste. Food banks have sprung up worldwide receiving food surpluses and passing on to the needy. These have been encouraged by the ONU - United Nations Organization, however, the lack of quality assurance of these foods already in the food bank has restricted the desired shipment. In this sense, ionizing radiation applied in food brought many positive results, such as increased validity and control insect infestation. So, the aim of this study was to initiate a partnership between irradiation and the food bank through the development of a questionnaire to evaluate the knowledge and acceptance of individuals in the food bank in Brazil. In addition, this study aimed to standardize a basis questionnaire for future research assessment of irradiated foods and disseminate irradiated food. For the construction of the questionnaire as a measuring instrument, a comprehensive and rigorous literature review was made. The questionnaire as a measurement instrument was submitted to the research ethics committee and approved. As a result, the questionnaire has three parts, personal issues, assertive issues and questions of multiple choices and finally an informative question with video. The questionnaire was applied in Ceagesp food bank in the biggest center of food in Brazil. (author)

  14. An investigation of maternal food intake and maternal food talk as predictors of child food intake.

    Science.gov (United States)

    DeJesus, Jasmine M; Gelman, Susan A; Viechnicki, Gail B; Appugliese, Danielle P; Miller, Alison L; Rosenblum, Katherine L; Lumeng, Julie C

    2018-08-01

    Though parental modeling is thought to play a critical role in promoting children's healthy eating, little research has examined maternal food intake and maternal food talk as independent predictors of children's food intake. The present study examines maternal food talk during a structured eating protocol, in which mothers and their children had the opportunity to eat a series of familiar and unfamiliar vegetables and desserts. Several aspects of maternal talk during the protocol were coded, including overall food talk, directives, pronoun use, and questions. This study analyzed the predictors of maternal food talk and whether maternal food talk and maternal food intake predicted children's food intake during the protocol. Higher maternal body mass index (BMI) predicted lower amounts of food talk, pronoun use, and questions. Higher child BMI z-scores predicted more first person pronouns and more wh-questions within maternal food talk. Mothers of older children used fewer directives, fewer second person pronouns, and fewer yes/no questions. However, maternal food talk (overall and specific types of food talk) did not predict children's food intake. Instead, the most robust predictor of children's food intake during this protocol was the amount of food that mothers ate while sitting with their children. These findings emphasize the importance of modeling healthy eating through action and have implications for designing interventions to provide parents with more effective tools to promote their children's healthy eating. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

    NARCIS (Netherlands)

    Putten, van M.C.

    2009-01-01

    Food allergy represents an increasing concern to society. It is defined as an inappropriate immunological reaction to normally harmless food components and affects 5-8% of children and 1-2% of adults. Since at the time of writing no cure for food allergy exists, food allergic consumers need to avoid

  16. The world food problem

    Energy Technology Data Exchange (ETDEWEB)

    Olson, R A

    1974-07-01

    Argument continues in the world press as to the urgency of the food problem. Some economists in equating world food production statistics with population figures have convinced themselves there is more than enough food per capita and, accordingly, no problem. Looking in greater depth than these gross averages, however, we find that there is indeed a prospective problem, and of such a nature and magnitude as to tax all of mankind's talents and resources in its resolution. It is true that certain of the developed countries of the world in the last generation acquired agricultural production capabilities that notably exceeded the resident population's capacity to consume. 'Surplus' in these areas became an ugly word during this period of a generally favorable weather cycle, and restrictions on the amount of and that could be devoted to graincrops were imposed to curb this tremendous capacity. A fickle Mother Nature, however, has turned things around during the early 1970's by one or another of her many vacillations in the form of local drought, excess moisture, shortened growing season, or other means, in some of the major producing areas. Inconsequence, the food grain surpluses are now gone and the world is looking at a three to four week reserve at any given moment. The cost of food products available from exporting countries has doubled and trebled in price during the past two years. The potential for famine exceeds in magnitude anything the world has ever known. It is against this background that the World Food Conference will be held in Rome during November of this year. (author)

  17. Food Irradiation. Standing legislation

    International Nuclear Information System (INIS)

    Verdejo S, M.

    1997-01-01

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

  18. Food addiction and neuroimaging.

    Science.gov (United States)

    Zhang, Yi; von Deneen, Karen M; Tian, Jie; Gold, Mark S; Liu, Yijun

    2011-01-01

    Obesity has become a serious epidemic and one of the leading global health problems. However, much of the current debate has been fractious, and etiologies of obesity have been attributed to eating behavior (i.e. fast food consumption), personality, depression, addiction or genetics. One of the interesting new hypotheses for explaining the development of obesity involves a food addiction model, which suggests that food is not eaten as much for survival as pleasure and that hedonic overeating is relevant to both substance-related disorders and eating disorders. Accumulating evidence has shown that there are a number of shared neural and hormonal pathways as well as distinct differences in these pathways that may help researchers discover why certain individuals continue to overeat despite health and other consequences, and becomes more and more obese. Functional neuroimaging studies have further revealed that pleasant smelling, looking, and tasting food has reinforcing characteristics similar to drugs of abuse. Many of the brain changes reported for hedonic eating and obesity are also seen in various types of addictions. Most importantly, overeating and obesity may have an acquired drive similar to drug addiction with respect to motivation and incentive craving. In both cases, the desire and continued satisfaction occur after early and repeated exposure to stimuli. The acquired drive for eating food and relative weakness of the satiety signal would cause an imbalance between the drive and hunger/reward centers in the brain and their regulation. In the current paper, we first provide a summary of literature on food addition from eight different perspectives, and then we proposed a research paradigm that may allow screening of new pharmacological treatment on the basis of functional magnetic resonance imaging (fMRI).

  19. The world food problem

    International Nuclear Information System (INIS)

    Olson, R.A.

    1974-01-01

    Argument continues in the world press as to the urgency of the food problem. Some economists in equating world food production statistics with population figures have convinced themselves there is more than enough food per capita and, accordingly, no problem. Looking in greater depth than these gross averages, however, we find that there is indeed a prospective problem, and of such a nature and magnitude as to tax all of mankind's talents and resources in its resolution. It is true that certain of the developed countries of the world in the last generation acquired agricultural production capabilities that notably exceeded the resident population's capacity to consume. 'Surplus' in these areas became an ugly word during this period of a generally favorable weather cycle, and restrictions on the amount of and that could be devoted to graincrops were imposed to curb this tremendous capacity. A fickle Mother Nature, however, has turned things around during the early 1970's by one or another of her many vacillations in the form of local drought, excess moisture, shortened growing season, or other means, in some of the major producing areas. Inconsequence, the food grain surpluses are now gone and the world is looking at a three to four week reserve at any given moment. The cost of food products available from exporting countries has doubled and trebled in price during the past two years. The potential for famine exceeds in magnitude anything the world has ever known. It is against this background that the World Food Conference will be held in Rome during November of this year. (author)

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

    Science.gov (United States)

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

    2016-10-01

    Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. 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

  2. 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.

  3. Consumer and food industries education on food irradiation

    International Nuclear Information System (INIS)

    Othman, Z.

    2001-01-01

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

  4. The potential of food preservation to reduce food waste.

    Science.gov (United States)

    Martindale, Wayne

    2017-02-01

    While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.

  5. The impact of food regulation on the food supply chain.

    Science.gov (United States)

    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.

  6. The impact of food preservation on food waste.

    Science.gov (United States)

    Martindale, Wayne; Schiebel, Walter

    2017-01-01

    The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

  7. Is it nutrients, food items, diet quality or eating behaviours that are responsible for the association of children's diet with sleep?

    Science.gov (United States)

    Khan, Mohammad K A; Faught, Erin L; Chu, Yen Li; Ekwaru, John P; Storey, Kate E; Veugelers, Paul J

    2017-08-01

    Both diet quality and sleep duration of children have declined in the past decades. Several studies have suggested that diet and sleep are associated; however, it is not established which aspects of the diet are responsible for this association. Is it nutrients, food items, diet quality or eating behaviours? We surveyed 2261 grade 5 children on their dietary intake and eating behaviours, and their parents on their sleep duration and sleep quality. We performed factor analysis to identify and quantify the essential factors among 57 nutrients, 132 food items and 19 eating behaviours. We considered these essential factors along with a diet quality score in multivariate regression analyses to assess their independent associations with sleep. Nutrients, food items and diet quality did not exhibit independent associations with sleep, whereas two groupings of eating behaviours did. 'Unhealthy eating habits and environments' was independently associated with sleep. For each standard deviation increase in their factor score, children had 6 min less sleep and were 12% less likely to have sleep of good quality. 'Snacking between meals and after supper' was independently associated with sleep quality. For each standard deviation increase in its factor score, children were 7% less likely to have good quality sleep. This study demonstrates that eating behaviours are responsible for the associations of diet with sleep among children. Health promotion programmes aiming to improve sleep should therefore focus on discouraging eating behaviours such as eating alone or in front of the TV, and snacking between meals and after supper. © 2016 European Sleep Research Society.

  8. Reviews on Food Safety

    International Nuclear Information System (INIS)

    Wilkins, E.

    2004-01-01

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

  9. Reviews on Food Safety

    Energy Technology Data Exchange (ETDEWEB)

    Wilkins, E [Department of Chemical and Nuclear Engineering. University orNew Mexico. 209 Farris Engineering Center. Albuquerque. NM 117131 (Ukraine)

    2004-07-01

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

  10. Food and environmental allergies.

    Science.gov (United States)

    Huffman, Miranda M

    2015-03-01

    Immunoglobulin E-mediated allergic responses to food and environmental allergens can cause symptoms ranging from mild allergic rhinitis and rashes to gastrointestinal distress and, most seriously, anaphylaxis. The diagnosis can be difficult, as it relies on complex interplay between patient history and diagnostic tests with low specificity. Adding to the difficulty in confirming the diagnosis is an increased public interest in food intolerances, which can be inappropriately attributed to an allergic response. Treatment of allergic diseases with avoidance strategies and pharmacologic treatments can improve quality of life and control of other chronic conditions, such as asthma and eczema. Copyright © 2015 Elsevier Inc. All rights reserved.

  11. Profitables Food & Beverage Management

    OpenAIRE

    Studer, Adrian; Blatter, Martin; Glenz-Mounir, Chantal

    2008-01-01

    Die Diplomarbeit befasst sich mit dem Thema „Profitables Food & Beverage Management“, es geht darum, wie Restaurationsstätten, Beherbergungsbetriebe und Campingbetreiber ihren Umsatz innerhalb kürzester Zeit um 6 bis 8 % und den Gewinn um 8 bis 10 % steigern können. Grundlage für die Diplomarbeit ist das Buch „Profitables Food & Beverage Management“ von Urs Schaffer1 und die angebotenen Kurse von ritzy*2. Mit dem Buch und dem Module Profit Management auf dem ritzycampus3 haben die Wirte, Hote...

  12. Food Consumption, Diet & Health

    DEFF Research Database (Denmark)

    Daniel, Hannelore; Reisch, Lucia; Hamm, Ulrich

    Bioeconomy plays a key role in the innovation policy of the German Federal Government. The Federal Ministry of Education and Research (BMBF) and the Federal Ministry of Food and Agriculture (BMEL) have over the years funded various branches of the bioeconomy sector, but with a particular focus...... the dialogue with consumers and all stakeholder and social groups from the outset. The food and nutrition sector seems particularly suitable for this as it is readily accessible. The foundation for a successful dialogue, however, is social science research which determines the needs, expectations and habits...

  13. Sustainable Food Consumption

    DEFF Research Database (Denmark)

    Reisch, Lucia; Scholl, Gerd; Eberle, Ulrike

    to be tackled, including climate change water pollution and water scarcity, soil degradation,eutrophication of water bodies, and loss of habitats and biodiversity. With respect to a growing world population and demographic change, problems are predicted to become more serious in the future; for example...... on a variety of issues, including agriculture and the food supply, the availability of and access to food, physical activity, welfare and social benefits, sound environmental production and consumption, fiscal policies, the role of individual consumer decision-making, public procurement and public provision...

  14. Food Allergy Information

    DEFF Research Database (Denmark)

    2008-01-01

    Developed the content of this website in collaboration with a group of leading allergy experts from the food industry, patient organisations, clinical centres, and research institutions in Europe. This has been undertaken as part of the EuroPrevall project coordinated by Clare Mills at the Instit......Developed the content of this website in collaboration with a group of leading allergy experts from the food industry, patient organisations, clinical centres, and research institutions in Europe. This has been undertaken as part of the EuroPrevall project coordinated by Clare Mills...

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

    Directory of Open Access Journals (Sweden)

    Baraniak Justyna

    2016-12-01

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

  16. 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.)

  17. Low-dose-rate interstitial brachytherapy preserves good quality of life in buccal mucosa cancer patients

    International Nuclear Information System (INIS)

    Tayier, A.; Hayashi, Keiji; Yoshimura, Ryoichi

    2011-01-01

    The purpose of this study was to determine the results and long-term changes in radiation toxicity of stage I-II buccal mucosa cancer patients treated by low-dose-rate (LDR) brachytherapy with 198 Au grains. A total of 133 stage I-II buccal mucosa carcinomas patients received 198 Au grain implantation brachytherapy between January 1982 and July 2005: 75 of them were treated by 198 Au grain implantation alone and 58 were treated by 198 Au implantation in combination with external irradiation. The average 198 Au-grain dose was 70 Gy in 7 days. Gross tumor areas ranged from 2.4 cm 2 to 9 cm 2 , and the clinical target areas ranged from 6 cm 2 to 15 cm 2 . The follow-up periods ranged from 3 months to 20 years (mean: 5 years 11 months and median: 5 years 1 months). Failure at the site of the primary lesion occurred in 17 patients. Post-treatment mucosal ulceration developed in 15 patients, and all were cured within 25 months by conservative treatment. Osteoradionecrosis was diagnosed in 8 patients, but only one patient required surgical treatment. No severe complications or aggravation of complications developed more than 10 years after treatment. The results of low-dose-rate (LDR)-brachytherapy (BT) alone and LDR-BT in combination with external irradiation at a total dose of 25 Gy were acceptable from the standpoint of cure rate and quality of life (QOL). (author)

  18. Towards more efficient burn care: Identifying factors associated with good quality of life post-burn.

    Science.gov (United States)

    Finlay, V; Phillips, M; Allison, G T; Wood, F M; Ching, D; Wicaksono, D; Plowman, S; Hendrie, D; Edgar, D W

    2015-11-01

    As minor burn patients constitute the vast majority of a developed nation case-mix, streamlining care for this group can promote efficiency from a service-wide perspective. This study tested the hypothesis that a predictive nomogram model that estimates likelihood of good long-term quality of life (QoL) post-burn is a valid way to optimise patient selection and risk management when applying a streamlined model of care. A sample of 224 burn patients managed by the Burn Service of Western Australia who provided both short and long-term outcomes was used to estimate the probability of achieving a good QoL defined as 150 out of a possible 160 points on the Burn Specific Health Scale-Brief (BSHS-B) at least six months from injury. A multivariate logistic regression analysis produced a predictive model provisioned as a nomogram for clinical application. A second, independent cohort of consecutive patients (n=106) was used to validate the predictive merit of the nomogram. Male gender (p=0.02), conservative management (p=0.03), upper limb burn (p=0.04) and high BSHS-B score within one month of burn (pburns were excluded due to loss to follow up. For clinicians managing comparable burn populations, the BSWA burns nomogram is an effective tool to assist the selection of patients to a streamlined care pathway with the aim of improving efficiency of service delivery. Copyright © 2015 Elsevier Ltd and ISBI. All rights reserved.

  19. Do hernia operations in african international cooperation programmes provide good quality?

    Science.gov (United States)

    Gil, J; Rodríguez, J M; Hernández, Q; Gil, E; Balsalobre, M D; González, M; Torregrosa, N; Verdú, T; Alcaráz, M; Parrilla, P

    2012-12-01

    Hernia is especially prevalent in developing countries where the population is obliged to undertake strenuous work in order to survive, and International Cooperation Programmes are helping to solve this problem. However, the quality of surgical interventions is unknown. The objective of the present study was to evaluate the quality of hernia repair processes carried out by the Surgical Solidarity Charity in Central African States. A total of 524 cases of inguinal hernia repair carried out in Cameroon and Mali during 2005 to 2009 were compared with 386 cases treated in a Multicentre Spanish Study (2003). General data (clinical, demographic, etc.), type of surgery, complications, and effectiveness and efficiency indicators were collected. Preoperative studies in the Spanish group were greater in number than in the African group. The use of local anesthesia was similar. Antibiotic prophylaxis was higher in the African group (100% to 75.4%). The use of mesh was similar. The incidence of hematomas was higher in the Spanish group (11.61% to 4.61%), but the incidence of infection of the wound and of hernia recurrence was similar, although follow-up was only carried out in 20.97% in the African group (70% in the Spanish group). Hospital stay of more than 24 h was higher in the Spanish group. The standard quality of surgery for the treatment of hernia in developing countries with few instrumental means, and in sub-optimal surgical conditions is similar to that provided in Spain.

  20. [Implementation of good quality and safety practices. Descriptive study in a occupational mutual health centre].

    Science.gov (United States)

    Manzanera, R; Plana, M; Moya, D; Ortner, J; Mira, J J

    2016-01-01

    To describe the level of implementation of quality and safety good practice elements in a Mutual Society health centre. A Cross-sectional study was conducted to assess the level of implementation of good practices using a questionnaire. Some quality dimensions were also assessed (scale 0 to 10) by a set of 87 quality coordinators of health centres and a random sample of 54 healthcare professionals working in small centres. Seventy quality coordinators and 27 professionals replied (response rates 80% and 50%, respectively. There were no differences in the assessment of quality attributes between both groups. They identified as areas for improvement: use of practice guidelines (7.6/10), scientific and technical skills (7.5/10), and patient satisfaction (7.7/10). Availability and accessibility to clinical reports, informed consent, availability of hydro-alcoholic solution, and to record allergies, were considered of high importance to be implemented, with training and research, improvements in equipment and technology plans, adherence to clinical practice guidelines and the preparation of risk maps, being of less importance. The good practices related to equipment and resources have a higher likelihood to be implemented, meanwhile those related to quality and safety attitudes have more barriers before being implemented. The mutual has a similar behaviour than other healthcare institutions. Copyright © 2015 SECA. Published by Elsevier Espana. All rights reserved.

  1. Simplified extraction of good quality genomic DNA from a variety of ...

    African Journals Online (AJOL)

    enoh

    2012-03-22

    Mar 22, 2012 ... research in the areas of plant molecular biology, crop improvement ... oilseed crop Brassica, and biodiesel crop Jatropha in many countries both ..... from plant and algal species suitable for PCR amplification using a chelating.

  2. Research and action: toward good quality of life and equity in health.

    Science.gov (United States)

    Schwartzmann, Laura

    2009-04-01

    A brief summary of key presentations at the 15th Annual International Society for Quality of Life conference is presented. Special highlights of this conference were its location (South America) and its aim to present current and potential contributions of the health-related quality of life (QoL) field to equity in healthcare at a clinical and population level, providing crucial inputs for decision-making in a person-centered health conception. Present and future utilization of health-related QoL measures, norms and bank items were introduced by David Cella, who also called for researchers' cooperation, stating that efforts towards a commonly shared language and metric are better than a relentless pursuit of perfection. Other central topics in the search of equity were stigma and poverty. The importance of negative attributes by others in stigma severity perception and low self-reported QoL was demonstrated by Donald Patrick, who suggested interventions for reducing stigma. Poverty impact on children's QoL and the importance of social determinants were demonstrated through a unique, longitudinal Brazilian study. Complementarily, the importance of a biological basis of oncologic symptoms, particularly cytokines, and the impact of their control on health-related QoL were addressed by Charles Cleeland. The meeting stressed the combined importance of social, psychological and biological factors in determining patient-reported outcomes.

  3. Sedentary Life-Style as Inhibition to Good Quality of Life and Longevity

    Science.gov (United States)

    Akindutire, Isaac Olusola; Olanipekun, Johnson Adetunji

    2017-01-01

    The phenomenon of sedentary lifestyle has become a dangerous issue with serious health consequences in modern time. Modern technology has contributed, in no small measure, to a sedentary lifestyle of many individuals with attendant physical, physiological and social health hazards. As a result of lack of regular exercises, many people are now…

  4. Simplified extraction of good quality genomic DNA from a variety of ...

    African Journals Online (AJOL)

    Depending on the nature and complexity of plant material, proper method needs to be employed for extraction of genomic DNA, along with its performance evaluation by different molecular techniques. Here, we optimized and employed a simple genomic DNA isolation protocol suitable for a variety of plant materials ...

  5. [The respect of the right to freedom of movement, an indicator of good quality patient management].

    Science.gov (United States)

    Pothain, Alexandre

    Freedom of movement is at the centre of contradictory challenges for the different people working in psychiatry, faced with a society demanding social regulation and safety, and the desire of institutions to provide high quality care. This freedom, and more globally the respect of patients' civil rights, are an indicator of the expected quality of care. Taking these rights into consideration does not mean neglecting safety, but attempts to put it into perspective. This article presents the clinical case of a patient. Copyright © 2017. Published by Elsevier Masson SAS.

  6. Glutinous rice variety R817 for good quality wine developed by radiation induced mutation

    International Nuclear Information System (INIS)

    Zhang Mingxian; Luo Rongting; Xu Baocai

    1987-01-01

    Full text: The variety has been developed by gamma irradiation of dry seeds of Ai Shang Nu' at Zhejiang Academy of Agricultural Sciences. The main characteristics are as follows: 1. It has higher yield: Average about 6000 kg/ha, maximum 7800 kg/ha in trials, about 10% above the control variety 'Shang Nuo No. 4'. 2. It is disease resistant: After artificial inoculation resistant to rice blast pathotypes A, A63, B1, B15, C3, C13, C15, D3, E1, G1. 3. The growing period of the variety is about 136 days in Hangzhou. 3 days earlier than the original variety. The seedling period could be long or short. 4. It has good grain quality suitable for making Xiang Xue, Shan Miang and other well known rice wines. The variety is being grown all over our province and in some neighbouring provinces. Its cultivation area was 2000 ha in 1984, more than 8000 ha in 1985 and is rapidly increasing. (author)

  7. Good quality of life outcomes after treatment of prosthetic joint infection with debridement and prosthesis retention.

    Science.gov (United States)

    Aboltins, Craig; Dowsey, Michelle; Peel, Trish; Lim, Wen K; Choong, Peter

    2016-05-01

    Patients treated for early prosthetic joint infection (PJI) with surgical debridement and prosthesis retention have a rate of successful infection eradication that is similar to patients treated with the traditional approach of prosthesis exchange. It is therefore important to consider other outcomes after prosthetic joint infection treatment that may influence management decisions, such as quality of life (QOL). Our aim was to describe infection cure rates and quality of life for patients with prosthetic joint infection treated with debridement and prosthesis retention and to determine if treatment with this approach was a risk factor for poor quality of life outcomes. Prospectively collected pre and post-arthroplasty data were available for 2,134 patients, of which PJI occurred in 41. For patients treated for prosthetic joint infection, the 2-year survival free of treatment failure was 87% (95%CI 84-89). Prosthetic joint infection cases treated with debridement and retention had a similar improvement from pre-arthroplasty to 12-months post-arthroplasty as patients without PJI in QOL according to the SF-12 survey. Prosthetic joint infection treated with debridement and retention was not a risk factor for poor quality of life on univariate or multivariate analysis. Prosthetic joint infection treated with debridement and prosthesis retention results in good cure rates and quality of life. Further studies are required that directly compare quality of life for different surgical approaches for prosthetic joint infection to better inform management decisions. © 2015 Orthopaedic Research Society. Published by Wiley Periodicals, Inc. J Orthop Res 34:898-902, 2016. © 2015 Orthopaedic Research Society. Published by Wiley Periodicals, Inc.

  8. Good quality Vitis RNA obtained from an adapted DNA isolation protocol

    Directory of Open Access Journals (Sweden)

    Isabel Baiges

    2003-03-01

    Full Text Available Grapevine is a woody plant, whose high carbohydrate and phenolic compound contents usually interferes with nucleic acid isolation. After we tried several protocols for isolating RNA from the Vitis rootstock Richter- 110 (R-110 with little or no success, we adapted a method reported to be satisfactory for grapevine DNA isolation, to extract RNA. With slight protocol modifications, we succeeded to obtain polysaccharide- and phenolic-free RNA preparations from all vegetative tissues, without excessive sample handling. RNA isolated by the reported method permitted to obtain highly pure mRNA (messenger RNA to construct a cDNA (complementary DNA library and allowed gene transcription analysis by reverse Northern, which guarantees RNA integrity. This method may also be suitable for other plant species with high polysaccharide or phenolic contents.

  9. Good quality sleep is associated with better academic performance among university students in Ethiopia.

    Science.gov (United States)

    Lemma, Seblewengel; Berhane, Yemane; Worku, Alemayehu; Gelaye, Bizu; Williams, Michelle A

    2014-05-01

    This study assessed the association of sleep quality with academic performance among university students in Ethiopia. This cross-sectional study of 2,173 college students (471 female and 1,672 male) was conducted in two universities in Ethiopia. Students were selected into the study using a multistage sampling procedure, and data were collected through a self-administered questionnaire. Sleep quality was assessed using Pittsburgh Sleep Quality Index, and academic performance was based on self-reported cumulative grade point average. The Student's "t" test, analysis of variance, and multiple linear regression were used to evaluate associations. We found that students with better sleep quality score achieved better on their academic performance (P value = 0.001), while sleep duration was not associated with academic performance in the final model. Our study underscores the importance of sleep quality on better academic performance. Future studies need to identify the possible factors which influence sleep quality other than the academic environment repeatedly reported by other literature. It is imperative to design and implement appropriate interventions to improve sleep quality in light of the current body of evidence to enhance academic success in the study setting.

  10. Applicaiton and characteristics of food irradiation on food safety

    International Nuclear Information System (INIS)

    Ha Yiming

    2010-01-01

    Irradiation is one of non-thermal processing technology. Physical, chemical and biology effects were induced by the interaction of ionization irradiation and materials and acting on materials or food, then, food molecular was modified by rays and the harmful substances in it degraded. Irradiation is an effective method to improve food safety and extend the shelf life of food. In the article, the status of food safety at home and abroad in recently years was summarized, and the characteristic and application areas of irradiation technology in food safety were synthetically analyzed. (author)

  11. One health and food safety

    DEFF Research Database (Denmark)

    Wielinga, Peter; Schlundt, Jørgen

    2014-01-01

    Many, if not most, of all important zoonoses relate in some way to animals in the food production chain. Therefore food becomes an important vehicle for many zoonotic pathogens. One of the major issues in food safety over the latest decades has been the lack of cross-sectoral collaboration across...... the food production chain. Major food safety events have been significantly affected by the lack of collaboration between the animal health, the food control, and the human health sector. One Health formulates clearly both the need for, and the benefit of cross-sectoral collaboration. Here we will focus...... on the human health risk related to zoonotic microorganisms present both in food animals and food derived from these animals, and typically transmitted to humans through food. Some diseases have global epidemic- or pandemic-potential, resulting in dramatic action from international organizations and national...

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

    Science.gov (United States)

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

    2018-04-01

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

  13. 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

  14. Food safety and ethics

    DEFF Research Database (Denmark)

    Jensen, Karsten Klint; Sandøe, Peter

    2002-01-01

    The general public in Europe seems to have lost its confidence in food safety. The remedy for this, as proposed by the Commission of the EU, is a scientific rearmament. The question, however, is whether more science will be able to overturn the public distrust. Present experience seems to suggest...

  15. Wild ideas in food

    DEFF Research Database (Denmark)

    Münke, Christopher; Halloran, Afton Marina Szasz; Vantomme, Paul

    2015-01-01

    Foraging for all manner of wild plants, animals and fungi and their products makes up part of the traditional diets of approximately 300 million worldwide (Bharucha and Pretty, 2010). Furthermore, their relevance in the global food supply is often underestimated, as policies and statistics...

  16. Radioactivity in food crops

    International Nuclear Information System (INIS)

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

    1983-05-01

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

  17. Food and Development

    African Journals Online (AJOL)

    globalisation, and a useful supplement for courses in environment, gender, political economy, geography, politics, and health, ... Within the chapters are short media pieces covering an amazing array of relevant issues, usually very ... Chapter 1, Introduction: Food, Politics and. Power, sets out the basic issues around the ...

  18. Food-induced anaphylaxis.

    Science.gov (United States)

    Järvinen, Kirsi M

    2011-06-01

    Food-induced anaphylaxis is the leading single cause of anaphylaxis treated in emergency departments and increasing in prevalence. Food allergy is an increasing problem in westernized countries around the world, with a cumulative prevalence of 3-6%. Peanut, tree nuts, and shellfish are the most commonly implicated foods in anaphylaxis, although milk is a common trigger in children. Asthmatics, adolescents, and those with a prior reaction are at increased risk for more severe reactions. Most first reactions and reactions in children most commonly occur at home, whereas most subsequent reactions and reactions in adults occur outside home. Studies on schools have identified inadequate management plans and symptom recognition whereas those on restaurants report lack of prior notification by allergic individuals and lack in staff education. Epinephrine, although underutilized is the drug of choice with multiple doses needed in up to one-fifth of reactions. Diagnosis is currently based on convincing history and allergy testing supported by elevated serum tryptase, if available. Long-term management includes strict avoidance and emergency action plan. With a growing population of food-allergic children and adults, markers to predict which individuals are at increased risk for anaphylaxis as well as new therapies are vigorously sought.

  19. Keeping Food Safe

    Centers for Disease Control (CDC) Podcasts

    2009-05-27

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

  20. Psychorheology of food dispersions

    Czech Academy of Sciences Publication Activity Database

    Štern, Petr; Panovská, Z.; Pokorný, J.

    2010-01-01

    Roč. 58, č. 1 (2010), s. 29-35 ISSN 0042-790X R&D Projects: GA AV ČR IAA2060404 Institutional research plan: CEZ:AV0Z20600510 Keywords : psychorheology * food dispersions * tomato ketchup * rheology * sensory analysis Subject RIV: BK - Fluid Dynamics Impact factor: 0.553, year: 2010