Are Family Meal Patterns Associated with Overall Diet Quality during the Transition from Early to Middle Adolescence?

Science.gov (United States)

Burgess-Champoux, Teri L.; Larson, Nicole; Neumark-Sztainer, Dianne; Hannan, Peter J.; Story, Mary

2009-01-01

Objective: To examine longitudinal associations of participation in regular family meals (greater than or equal to 5 meals/week) with eating habits and dietary intake during adolescence. Design: Population-based, longitudinal study (Project EAT: Eating Among Teens). Surveys were completed in Minnesota classrooms at Time 1 (1998-1999) and by mail…

Intergenerational transmission of family meal patterns from adolescence to parenthood: longitudinal associations with parents' dietary intake, weight-related behaviours and psychosocial well-being.

Science.gov (United States)

Berge, Jerica M; Miller, Jonathan; Watts, Allison; Larson, Nicole; Loth, Katie A; Neumark-Sztainer, Dianne

2018-02-01

The present study examined longitudinal associations between four family meal patterns (i.e. never had regular family meals, started having regular family meals, stopped having regular family meals, maintained having regular family meals) and young adult parents' dietary intake, weight-related behaviours and psychosocial well-being. In addition, family meal patterns of parents were compared with those of non-parents. Analysis of data from the longitudinal Project EAT (Eating and Activity in Adolescents and Young Adults) study. Linear and logistic regressions were used to examine the associations between family meal patterns and parents' dietary intake, weight-related behaviours and psychosocial well-being. School and in-home settings. At baseline (1998; EAT-I), adolescents (n 4746) from socio-economically and racially/ethnically diverse households completed a survey and anthropometric measurements at school. At follow-up (2015; EAT-IV), participants who were parents (n 726) and who were non-parents with significant others (n 618) completed an online survey. Young adult parents who reported having regular family meals as an adolescent and as a parent ('maintainers'), or who started having regular family meals with their own families ('starters'), reported more healthful dietary, weight-related and psychosocial outcomes compared with young adults who never reported having regular family meals ('nevers'; Pfamily meal starters than non-parents. Results suggest that mental and physical health benefits of having regular family meals may be realized as a parent whether the routine of regular family meals is carried forward from adolescence into parenthood, or if the routine is started in parenthood.

Fixed ratio dosing of pramlintide with regular insulin before a standard meal in patients with type 1 diabetes.

Science.gov (United States)

Riddle, M C; Yuen, K C J; de Bruin, T W; Herrmann, K; Xu, J; Öhman, P; Kolterman, O G

2015-09-01

Amylin is co-secreted with insulin and is therefore lacking in patients with type 1 diabetes. Replacement with fixed ratio co-administration of insulin and the amylin analogue pramlintide may be superior to separate dosing. This concept was evaluated in a ratio-finding study. Patients with type 1 diabetes were enrolled in a randomized, single-masked, standard breakfast crossover study using regular human insulin injected simultaneously with pramlintide 6, 9 or 12 mcg/unit insulin or placebo. Insulin dosage was reduced by 30% from patients' usual estimates. Plasma glucose, glucagon and pramlintide and adverse events were assessed. All ratios reduced 0-3-h glucose and glucagon increments by >50%. No hypoglycaemia occurred. Adverse events were infrequent and generally mild. All pramlintide/insulin ratios markedly and safely reduced glycaemic excursions and suppressed glucagon secretion in the immediate postprandial state. Further study using one of these ratios to explore the efficacy and safety of longer-term meal-time and basal hormone replacement is warranted. © 2015 The Authors. Diabetes, Obesity and Metabolism published by John Wiley & Sons Ltd.

Eating patterns of US adults: Meals, snacks, and time of eating.

Science.gov (United States)

Kant, Ashima K

2018-03-21

The objective of this paper is to update knowledge of eating patterns of US adults with sex and ethnicity specific estimates and discuss the implications of reported patterns with respect to current resurgence of interest in the topic. The eating patterns data were from the NHANES 2009-2014 (n = 15,341 adults). Overall, American adults reported 4.96 ± 0.03 eating episodes in the recall. Women were more likely to report each of the three main meals and all three meals plus one or more snacks relative to men (P < 0.0001). Relative to other ethnic groups, non-Hispanic blacks were less likely to report each meal or a snack or all three meals, and the foods reported for meals and snacks were higher in energy density (P = 0.0001). Of the three meals, the dinner meal, and among snacks, the after-dinner snack, were reported by the highest percentage of Americans; these two eating episodes provided nearly 45% of the 24-h energy intake. The average dinnertime was 6:24 pm, and the average time of the last eating episode of the 24-h ingestive period was 8:18 pm. Given these findings, adoption of eating patterns that advocate less frequent eating and shift in the time of eating are likely to present a challenge. We know little about the validity of eating patterns determined from 24-h recalls or questionnaire instruments. The extent of within person variability and reporting errors in different eating pattern components also need further research. Copyright © 2018 Elsevier Inc. All rights reserved.

[Can family meals protect adolescents from obesity?].

Science.gov (United States)

Tabak, Izabela; Jodkowska, Maria; Oblacińska, Anna; Mikiel-Kostyra, Krystyna

2012-01-01

To analyse the relationship between the frequency of family meals and the body weight of 13-year-olds and its selected determinants. The study was conducted in 2008 as the last stage in a prospective cohort study of 605 children. Questionnaires containing questions about the frequency of family meals, the general regularity of meals, fruit and vegetable consumption, physical activity and the number of hours spent watching television or at the computer were sent to 13-year-olds by mail. School nurses performed anthropometric measurements of the pupils' weight and height. Statistical analyses were performed, i.e. Pearson's correlations, the two-step cluster analysis and the logistic regression analysis. Most of the young people (80-90%) eat each of the main meals in the company of their parents at least once a week, 21% have breakfast with their parents every day, 41% - dinner, and 45% - supper. The frequency of family meals correlated negatively with the girls' BMI and the number of hours they spent watching television or at the computer, while positively with physical activity, regular meals and vegetable consumption in adolescents of both genders. The lowest mean values of BMI were found in a group of adolescents often eating family meals, the highest - in the group of young people who rarely ate family meals (over 20% of young people in this group were overweight), but the differences were statistically significant only for girls (p=0.025). The probability of less than 2 hours of sedentary behaviour daily, physical activity of at least 60 minutes per day and everyday vegetable and fruit consumption is twice as high in adolescents often consuming meals with their parents, and with the daily consumption of all the meals in this way - more than fourfold higher than in other groups. Family meals treated as a predictor of a healthy lifestyle can indirectly protect adolescents from overweight and obesity. Promoting family meals should be an important method of

Associations between food consumption habits with meal intake behaviour in Spanish adults.

Science.gov (United States)

Keller, Kristin; Rodríguez López, Santiago; Carmenate Moreno, M Margarita; Acevedo Cantero, Paula

2014-12-01

The aim of the present study is to explore the contribution of different types of meal intake behaviour on a healthy diet and seeks to find associations with food consumption habits. A cross-sectional survey with data from 1332 Spanish adults aged between 20 and 79 years was conducted. The survey was carried out during the cardiovascular health event 'Semanas del Corazon 2008' in four Spanish cities. Several food consumption habits such as the recommended intake of fruits, vegetables, milk and dairy products, as well as the regular consumption of fatty and salty food and ready-made meals, were used as dependent variables in logistic regression. We evaluated different meal intake behaviour such as the type of meals, snacking, and drinks taken with a meal. Our survey revealed that snacking is positively associated with the regular consumption of salty and fatty food, and having sugary drinks with meals was positively associated with the regular consumption of ready-made meals. Having a forenoon meal is positively associated with the consumption of two or more portions of milk and dairy products and vegetables, and taking an afternoon meal with the recommended intake of milk and dairy products and fruits. Drinking water during a meal increases the probability of consuming two or more portions of fruits and vegetables. Our results enhance the understanding of the contribution that meal intake behaviour makes to a healthy diet based on food consumption habits. This work provides an insight into eating behaviour and would make a useful contribution to interventions aimed at promoting healthier eating habits. Copyright © 2014 Elsevier Ltd. All rights reserved.

Irregular meal-pattern effects on energy expenditure, metabolism, and appetite regulation: a randomized controlled trial in healthy normal-weight women.

Science.gov (United States)

Alhussain, Maha H; Macdonald, Ian A; Taylor, Moira A

2016-07-01

Obesity is increasing in parallel with greater all-day food availability. The latter may promote meal irregularity, dysregulation of the energy balance, and poor metabolic health. We investigated the effect of meal irregularity on the thermic effect of food (TEF), lipid concentrations, carbohydrate metabolism, subjective appetite, and gut hormones in healthy women. Eleven normal-weight women (18-40 y of age) were recruited in a randomized crossover trial with two 14-d isoenergetic diet periods (identical foods provided and free living) that were separated by a 14-d habitual diet washout period. In period 1, participants followed a regular meal pattern (6 meals/d) or an irregular meal pattern (3-9 meals/d), and in period 2, the alternative meal pattern was followed. Before and after each period, when participants were fasting and for 3 h after intake of a test drink, measurements were taken of energy expenditure, circulating glucose, lipids (fasting only), insulin, glucagon-like peptide 1 (GLP-1), peptide YY (PYY), and ghrelin. An ad libitum test meal was offered. Subjective appetite ratings were assessed while fasting, after the test drink, after the ad libitum meal, and during the intervention. Continuous interstitial glucose monitoring was undertaken for 3 consecutive days during each intervention, and the ambulatory activity pattern was recorded (ambulatory energy expenditure estimation). Regularity was associated with a greater TEF (P breakfast; day 9: after lunch and dinner). There was no difference between treatments for the test-drink gut hormone response. A time effect was noted for fasting GLP-1, fasting PYY, PYY responses, and hunger-rating responses to the test drink (P < 0.05). Lower hunger and higher fullness ratings were seen premeal and postmeal during the regular period while subjects were free living. Meal regularity appears to be associated with greater TEF and lower glucose responses, which may favor weight management and metabolic health. This

Variability of gastric emptying time using standardized radiolabeled meals

International Nuclear Information System (INIS)

Christian, P.E.; Brophy, C.M.; Egger, M.J.; Taylor, A.; Moore, J.G.

1984-01-01

To define the range of inter- and intra-subject variability on gastric emptying measurements, eight healthy male subjects (ages 19-40) received meals on four separate occasions. The meal consisted of 150 g of beef stew labeled with Tc-99m SC labeled liver (600 μCi) and 150 g of orange juice containing In-111 DTPA (100 μCi) as the solid- and liquid-phase markers respectively. Images of the solid and liquid phases were obtained at 20 min intervals immediately after meal ingestion. The stomach region was selected from digital images and data were corrected for radionuclide interference, radioactive decay and the geometric mean of anterior and posterior counts. More absolute variability was seen with the solid than the liquid marker emptying for the group. The mean solid half-emptying time was 58 +- 17 min (range 29-92) while the mean liquid half-emptying time was 24 +- 8 min (range 12-37). A nested random effects analysis of variance showed moderate intra-subject variability for solid half-emptying times (rho = 0.4594), and high intra-subject variability was implied by a low correlation (rho = 0.2084) for liquid half-emptying. The average inter-subject differences were 58.3% of the total variance for solids (rho = 0.0017). For liquids, the inter-subject variability was 69.1% of the total variance, but was only suggestive of statistical significance (rho = 0.0666). The normal half emptying time for gastric emptying of liquids and solids is a variable phenomenon in healthy subjects and has great inter- and intra-individual day-to-day differences

Variability of gastric emptying time using standardized radiolabeled meals

Energy Technology Data Exchange (ETDEWEB)

Christian, P.E.; Brophy, C.M.; Egger, M.J.; Taylor, A.; Moore, J.G.

1984-01-01

To define the range of inter- and intra-subject variability on gastric emptying measurements, eight healthy male subjects (ages 19-40) received meals on four separate occasions. The meal consisted of 150 g of beef stew labeled with Tc-99m SC labeled liver (600 ..mu..Ci) and 150 g of orange juice containing In-111 DTPA (100 ..mu..Ci) as the solid- and liquid-phase markers respectively. Images of the solid and liquid phases were obtained at 20 min intervals immediately after meal ingestion. The stomach region was selected from digital images and data were corrected for radionuclide interference, radioactive decay and the geometric mean of anterior and posterior counts. More absolute variability was seen with the solid than the liquid marker emptying for the group. The mean solid half-emptying time was 58 +- 17 min (range 29-92) while the mean liquid half-emptying time was 24 +- 8 min (range 12-37). A nested random effects analysis of variance showed moderate intra-subject variability for solid half-emptying times (rho = 0.4594), and high intra-subject variability was implied by a low correlation (rho = 0.2084) for liquid half-emptying. The average inter-subject differences were 58.3% of the total variance for solids (rho = 0.0017). For liquids, the inter-subject variability was 69.1% of the total variance, but was only suggestive of statistical significance (rho = 0.0666). The normal half emptying time for gastric emptying of liquids and solids is a variable phenomenon in healthy subjects and has great inter- and intra-individual day-to-day differences.

Temporal regularity of the environment drives time perception

OpenAIRE

van Rijn, H; Rhodes, D; Di Luca, M

2016-01-01

It’s reasonable to assume that a regularly paced sequence should be perceived as regular, but here we show that perceived regularity depends on the context in which the sequence is embedded. We presented one group of participants with perceptually regularly paced sequences, and another group of participants with mostly irregularly paced sequences (75% irregular, 25% regular). The timing of the final stimulus in each sequence could be var- ied. In one experiment, we asked whether the last stim...

The effects of McDonalds, Kentucky Fried Chicken and Pizza Hut meals on recommended diets.

Science.gov (United States)

Malouf, N M; Colagiuri, S

1995-06-01

The objective was to study the effect of three common takeaway meals on recommended healthy diets. New South Wales Department of Health recommended diets of 5020, 6275, 9205 and 12,540 kilojoules were used. An evening meal from each of these diets was substituted with one of three common fast food chain takeaway meals 1, 2, 3 and 5 times per week. The 3 takeaway meals were from McDonalds, Pizza Hut and Kentucky Fried Chicken. The effects of each of these meals on average daily kilojoule, fibre, fat, P/S ratio, protein and carbohydrate intakes were assessed. The takeaway meals were high in fat and kilojoules and low in fibre and therefore contravened the Dietary Guidelines for Australians. Addition of these meals increased average kilojoule consumption and the percentage energy contribution of fat and decreased the P/S ratio and fibre intake. The magnitude of these deleterious effects was directly proportional to the number of times the meals were included each week and inversely proportional to the energy content of the diet. The adverse effects were greatest with the McDonalds and Kentucky Fried Chicken meals. Takeaway meals may be convenient but the meals which were tested were too high in fat and kilojoules and too low in fibre to be a regular part of a balanced diet. Even one takeaway meal per week adversely affects the lower kilojoule recommended healthy diets.

Validation of a buffet meal design in an experimental restaurant.

Science.gov (United States)

Allirot, Xavier; Saulais, Laure; Disse, Emmanuel; Roth, Hubert; Cazal, Camille; Laville, Martine

2012-06-01

We assessed the reproducibility of intakes and meal mechanics parameters (cumulative energy intake (CEI), number of bites, bite rate, mean energy content per bite) during a buffet meal designed in a natural setting, and their sensitivity to food deprivation. Fourteen men were invited to three lunch sessions in an experimental restaurant. Subjects ate their regular breakfast before sessions A and B. They skipped breakfast before session FAST. The same ad libitum buffet was offered each time. Energy intakes and meal mechanics were assessed by foods weighing and video recording. Intrasubject reproducibility was evaluated by determining intraclass correlation coefficients (ICC). Mixed-models were used to assess the effects of the sessions on CEI. We found a good reproducibility between A and B for total energy (ICC=0.82), carbohydrate (ICC=0.83), lipid (ICC=0.81) and protein intake (ICC=0.79) and for meal mechanics parameters. Total energy, lipid and carbohydrate intake were higher in FAST than in A and B. CEI were found sensitive to differences in hunger level while the other meal mechanics parameters were stable between sessions. In conclusion, a buffet meal in a normal eating environment is a valid tool for assessing the effects of interventions on intakes. Copyright © 2012 Elsevier Ltd. All rights reserved.

Television, Home-Cooked Meals, and Family Meal Frequency: Associations with Adult Obesity.

Science.gov (United States)

Tumin, Rachel; Anderson, Sarah E

2017-06-01

Adults, regardless of whether they are parents, regularly eat meals with family at home, but few studies have analyzed large, population-based samples to examine how mealtime practices or family meal frequency are associated with health. The aim of this study was to evaluate associations between the frequency of family meals eaten at home, watching television or videos during family meals, and consumption of meals that were cooked and eaten at home and the odds of being obese in adults. This was an analysis of the cross-sectional 2012 Ohio Medicaid Assessment Survey (OMAS), a telephone survey of Ohio's population. The study sample was adult Ohio residents responding to the 2012 OMAS who ate at least one family meal in the past week (n=12,842). Obesity (body mass index [BMI] ≥30), calculated from self-reported height and weight, was the outcome. Logistic regression models were used to examine the association between obesity and family meal practices, adjusted for respondents' employment status, marital status, race/ethnicity, educational attainment, and age. Family meal frequency was not associated with odds of obesity: those who ate family meals most (6-7) days were as likely as those who ate family meals few (1-2) days to be obese (adjusted odds ratio [OR adj ]=1.01, 95% CI=0.86, 1.18). Thirty-six percent of adults never watched television or videos while eating family meals, and 62% ate family meals that were all home-cooked. Adults who never watched television or videos during family meals had 37% lower odds of obesity compared with those who always did (95% CI=0.54, 0.73), regardless of family meal frequency. Adults whose family meals were all home-cooked had 26% lower odds of obesity than those who ate some or no home-cooked family meals (95% CI=0.62, 0.88). This association was more pronounced among adults who ate few family meals. Family meal practices may be associated with obesity in adults, even if they eat few family meals per week. Future research

Oro-cecal transit time : influence of a subsequent meal

NARCIS (Netherlands)

Priebe, MG; Wachters-Hagedoorn, RE; Stellaard, F; Heiner, AM; Elzinga, H; Vonk, RJ

Background Small intestinal and oro-cecal transit time (OCTT) is determined for clinical diagnostics and research purposes. Experimental protocols used vary with respect to the inclusion of a subsequent meal during the test period. This study was conducted to elucidate whether the ingestion of a

Interrupting Prolonged Sitting with Regular Activity Breaks does not Acutely Influence Appetite: A Randomised Controlled Trial.

Science.gov (United States)

Mete, Evelyn M; Perry, Tracy L; Haszard, Jillian J; Homer, Ashleigh R; Fenemor, Stephen P; Rehrer, Nancy J; Skeaff, C Murray; Peddie, Meredith C

2018-01-26

Regular activity breaks increase energy expenditure; however, this may promote compensatory eating behaviour. The present study compared the effects of regular activity breaks and prolonged sitting on appetite. In a randomised, cross-over trial, 36 healthy adults (BMI (Body Mass Index) 23.9 kg/m² (S.D. = 3.9)) completed four, two-day interventions: two with prolonged sitting (SIT), and two with sitting and 2 min of walking every 30 min (RAB). Standardized meals were provided throughout the intervention, with an ad libitum meal at the end of Day 2. Appetite and satiety were assessed throughout both days of each intervention using five visual analogue scales. The five responses were combined into a single appetite response at each time point. The area under the appetite response curve (AUC) was calculated for each day. Intervention effects for appetite response AUC and ad libitum meal intake were tested using linear mixed models. Appetite AUC did not differ between interventions (standardised effect of RAB compared to SIT: Day 1: 0.11; 95% CI: -0.28, 0.06; p = 0.212; Day 2: 0.04; 95% CI: -0.15, 0.24; p = 0.648). There was no significant difference in energy consumed at the ad libitum lunch meal on Day 2 between RAB and SIT. Interrupting prolonged sitting with regular activity breaks does not acutely influence appetite or volume of food consumed, despite inferred increases in energy expenditure. Longer-term investigation into the effects of regular activity breaks on energy balance is warranted.

Interrupting Prolonged Sitting with Regular Activity Breaks does not Acutely Influence Appetite: A Randomised Controlled Trial

Directory of Open Access Journals (Sweden)

Evelyn M. Mete

2018-01-01

Full Text Available Regular activity breaks increase energy expenditure; however, this may promote compensatory eating behaviour. The present study compared the effects of regular activity breaks and prolonged sitting on appetite. In a randomised, cross-over trial, 36 healthy adults (BMI (Body Mass Index 23.9 kg/m2 (S.D. = 3.9 completed four, two-day interventions: two with prolonged sitting (SIT, and two with sitting and 2 min of walking every 30 min (RAB. Standardized meals were provided throughout the intervention, with an ad libitum meal at the end of Day 2. Appetite and satiety were assessed throughout both days of each intervention using five visual analogue scales. The five responses were combined into a single appetite response at each time point. The area under the appetite response curve (AUC was calculated for each day. Intervention effects for appetite response AUC and ad libitum meal intake were tested using linear mixed models. Appetite AUC did not differ between interventions (standardised effect of RAB compared to SIT: Day 1: 0.11; 95% CI: −0.28, 0.06; p = 0.212; Day 2: 0.04; 95% CI: −0.15, 0.24; p = 0.648. There was no significant difference in energy consumed at the ad libitum lunch meal on Day 2 between RAB and SIT. Interrupting prolonged sitting with regular activity breaks does not acutely influence appetite or volume of food consumed, despite inferred increases in energy expenditure. Longer-term investigation into the effects of regular activity breaks on energy balance is warranted.

Regular transport dynamics produce chaotic travel times.

Science.gov (United States)

Villalobos, Jorge; Muñoz, Víctor; Rogan, José; Zarama, Roberto; Johnson, Neil F; Toledo, Benjamín; Valdivia, Juan Alejandro

2014-06-01

In the hope of making passenger travel times shorter and more reliable, many cities are introducing dedicated bus lanes (e.g., Bogota, London, Miami). Here we show that chaotic travel times are actually a natural consequence of individual bus function, and hence of public transport systems more generally, i.e., chaotic dynamics emerge even when the route is empty and straight, stops and lights are equidistant and regular, and loading times are negligible. More generally, our findings provide a novel example of chaotic dynamics emerging from a single object following Newton's laws of motion in a regularized one-dimensional system.

Energy and nutrient intake and acceptability of nutritionally balanced school meals in Filipino students.

Science.gov (United States)

Angeles-Agdeppa, Imelda; Neufingerl, Nicole; Magsadia, Clarita; Hiemstra, Harry; Patalen, Chona; Eilander, Ans

2014-09-01

School meals provide an excellent opportunity to improve children's diet. To investigate dietary intakes and acceptance of nutritionally balanced school meals ("nutrimeals") as compared with regular ("baseline") school meals among Filipino students. The study employed a before-after intervention design with one group. Students 13 to 16 years of age from a public school in Metro Manila (n = 112) consumed baseline school meals for 2 weeks followed by consumption of nutri-meals for 7 weeks. Served meals and plate waste were weighed to calculate food and nutrient intakes. Acceptability of meals was assessed daily in a random subsample using a seven-point hedonic scale. Analysis of covariance corrected for age and sex was conducted to test for differences in nutrient intakes and acceptability between nutri-meals and baseline meals. Feeding nutri-meals resulted in a higher intake of vegetables (95.3 ± 13.8 g), fruit (76.5 ± 6.3 g), and fish (19.1 ± 3.3 g) than baseline meals. Energy and protein intakes significantly increased by 140.7 ± 2.8 kcal and 3.2 ± 0.1 g, respectively. The quality of fat intake improved compared with baseline meals (p 90%) liked both baseline and nutrimeals; however, the mean acceptability score for baseline meals was slightly higher (0.2 ± 0.07 points, p = .004). Nutritionally balanced nutri-meals may be a healthier and acceptable alternative to regular Filipino school meals. Further optimization of nutri-meals is required to meet the nutritional needs of adolescents and reduce sodium content.

Measuring parent time scarcity and fatigue as barriers to meal planning and preparation: quantitative scale development.

Science.gov (United States)

Storfer-Isser, Amy; Musher-Eizenman, Dara

2013-03-01

To examine the psychometric properties of 9 quantitative items that assess time scarcity and fatigue as parent barriers to planning and preparing meals for their children. A convenience sample of 342 parents of children aged 2-6 years completed a 20-minute online survey. Exploratory factor analysis was used to examine the factor structure and create summary scales. Internal consistency reliability and measures of construct and concurrent validity were assessed. Two scales were created based on the factor analysis: time and energy for meals and meal planning. Preliminary evidence suggests that both scales are reliable and valid. The time and energy for meals and meal planning scales can be completed quickly by busy and tired parents. As many children do not eat nutritious diets, a better understanding of the barriers that parents face is critical and may help inform interventions tailored to the needs of tired, busy parents. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Meal patterns and frequencies: do they affect body weight in children and adolescents?

Science.gov (United States)

Koletzko, Berthold; Toschke, Andre Michael

2010-02-01

Some previous studies reported a higher meal frequency associated with a lower body weight both in obese and in normal weight adults. We review recent studies addressing the relation between meal frequency and obesity risk in children and adolescents. In a Medline search, we identified 5 observational studies published between 2004 and 2009 that reviewed data on a total of 13,998 children and adolescents from the United States, Germany, and Portugal. Three of the five studies found a significant reduction of obesity risk with increasing number of meals, which persisted after adjustment for confounders, while the two other studies found a non-significant trend in the same direction. Given the consistent association of skipping meals with an increased obesity risk in children, it appears prudent to promote a regular meal pattern with 5 meals per day with adequate composition to children and their families. Prospective controlled trials to assess the protective potential of promoting regular and frequent meals in children and their families are highly desirable to strengthen the evidence base for such preventive approaches, which should explore the feasibility and effects of interventions.

[Menus offered in long-term care homes: quality of meal service and nutritional analysis].

Science.gov (United States)

Rodríguez Rejón, Ana Isabel; Ruiz López, María Dolores; Malafarina, Vincenzo; Puerta, Antonio; Zuñiga, Antonia; Artacho, Reyes

2017-06-05

Institutionalization is a risk factor for malnutrition. Low energy intake and/or nutrient deficiencies are considered to be the main causes. To evaluate the quality of meals and meal service as well as the nutritional value of the main menus (regular menu, menu for diabetics, and pureed menu) offered in three long-term care (LTC) homes located in the metropolitan area of Granada (Spain). Cross-sectional study. A validated "quality of meals and meal service" set of indicators was applied. The menus were assessed by weighed food records on 14 consecutive days. The results were compared with the dietary reference intakes (DRIs) and the recommended number of servings. Important deficiencies in the quality of meals and meal service have been reported. Average energy varies from 1,788 to 2,124 kcal/day in the regular menus, from 1,687 to 1,924 kcal/day in the menus for diabetics, and from 1,518 to 1,639 kcal/day in the pureed menus. Average protein varied from 71.4 to 75.4 g/day, from 72.6 to 76.1 g/day, and from 50.5 to 54.7 g/day, respectively. None of the menus complied with the recommendations for fiber, potassium, magnesium, iodine, vitamin D, vitamin E, folate, nor for vegetables, fruit, milk products, olive oil, legumes, or nuts. It is necessary to ensure the implementation of regular routines for controlling the quality of meals and meal service as well as the nutritional value of the menus offered in LTC homes.

Effect of meals with milk on body iron stores and improvement of dietary habit during weight loss in female rhythmic gymnasts.

Science.gov (United States)

Kawano, Yukari; Ishizaki, Sakuko; Sasamoto, Shigeko; Katoh, Youko; Kobayashi, Shuhei

2002-10-01

This study investigated the effect of different timings of milk intake on body iron stores and improvement in the dietary habit of female collegiate rhythmic gymnasts. Subjects took iron tablets at both breakfast and dinner times during a weight-loss period. In addition, subjects ingested low-fat milk twice a day either at breakfast or dinner (group I; n = 7), or between meals (group II; n = 6) for 3 mo. Blood was collected four times. Red blood cell count, hemoglobin, serum iron, ferritin and erythropoietin concentrations were measured. Subjects completed a dietary survey for three consecutive days before each blood sampling. The mean body fat in both groups I and II was significantly lower after 3 mo than at the start of the study (p meals. In conclusion, iron-supplemented meals via milk ingestion did not decrease body iron stores and maintained higher body iron stores compared to a diet that included milk intake between meals. Further, milk intake with meals is related to keeping regular meal times and frequency.

Media use as a reason for meal skipping and fast eating in secondary school children.

Science.gov (United States)

Van den Bulck, J; Eggermont, S

2006-04-01

This study examined self-reported meal skipping and eating faster than usual with the goal of watching television or playing computer games. Respondents reported their media use and indicated how often they skipped a meal to watch a favourite television programme or to play a computer game, and how often they ate faster than usual in order to watch television or play a computer game. Respondents were 2546 adolescents of 13 (first year of secondary school) and 16 years (fourth year of secondary school) of age. About one respondent in 10 skipped at least one meal every week for either television viewing or computer game playing. Weekly meal skipping for television viewing occurs more regularly in boys and first-year students, but particularly in teenagers who view 5 h or more daily (15% of the sample). The category of teenagers who play computer games four times a week or more (25.3% of the sample) is at increased risk of meal skipping; those who play more than four times a week are 10 times more likely weekly to skip a meal. A quarter of the adolescents eat faster at least once a week to be able to watch television or play a computer game. Regardless of gender and school year, teenagers' risk of eating faster progressively increases with their use of the media. Those who watch 4 h or more daily are about seven times more likely to skip a meal for television and those who play computer games at least four times a week are nine times more likely weekly to skip a meal. Unhealthy eating habits can be a side effect of heavy or excessive media use. Teenagers' use of television or game computers during nonworking or out-of-school hours partly displaces the amount of time that needs to be spent at meals. Practitioners and educators may try to encourage or restore a pattern of healthful meal consumption habits by reducing the amount of media use, and by supporting parental rule-making regarding children's eating habits and media use.

Volatility spillover and time-varying conditional correlation between DDGS, corn, and soybean meal markets

NARCIS (Netherlands)

Etienne, Xiaoli L.; Trujillo-Barrera, Andrés; Hoffman, Linwood A.

2017-01-01

We find distiller's dried grains with solubles (DDGS) prices to be positively correlated with both corn and soybean meal prices in the long run. However, neither corn nor soybean meal prices respond to deviations from this long-run relationship. We also identify strong time-varying dynamic

Meal Frequency and Timing Are Associated with Changes in Body Mass Index in Adventist Health Study 2.

Science.gov (United States)

Kahleova, Hana; Lloren, Jan Irene; Mashchak, Andrew; Hill, Martin; Fraser, Gary E

2017-09-01

Background: Scientific evidence for the optimal number, timing, and size of meals is lacking. Objective: We investigated the relation between meal frequency and timing and changes in body mass index (BMI) in the Adventist Health Study 2 (AHS-2), a relatively healthy North American cohort. Methods: The analysis used data from 50,660 adult members aged ≥30 y of Seventh-day Adventist churches in the United States and Canada (mean ± SD follow-up: 7.42 ± 1.23 y). The number of meals per day, length of overnight fast, consumption of breakfast, and timing of the largest meal were exposure variables. The primary outcome was change in BMI per year. Linear regression analyses (stratified on baseline BMI) were adjusted for important demographic and lifestyle factors. Results: Subjects who ate 1 or 2 meals/d had a reduction in BMI per year (in kg · m -2 · y -1 ) (-0.035; 95% CI: -0.065, -0.004 and -0.029; 95% CI: -0.041, -0.017, respectively) compared with those who ate 3 meals/d. On the other hand, eating >3 meals/d (snacking) was associated with a relative increase in BMI ( P meal at dinner, those who consumed breakfast as the largest meal experienced a significant decrease in BMI (-0.038; 95% CI: -0.048, -0.028), and those who consumed a big lunch experienced a smaller but still significant decrease in BMI than did those who ate their largest meal at dinner. Conclusions: Our results suggest that in relatively healthy adults, eating less frequently, no snacking, consuming breakfast, and eating the largest meal in the morning may be effective methods for preventing long-term weight gain. Eating breakfast and lunch 5-6 h apart and making the overnight fast last 18-19 h may be a useful practical strategy. © 2017 American Society for Nutrition.

Meal time shift disturbs circadian rhythmicity along with metabolic and behavioral alterations in mice.

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Ji-Ae Yoon

Full Text Available In modern society, growing numbers of people are engaged in various forms of shift works or trans-meridian travels. Such circadian misalignment is known to disturb endogenous diurnal rhythms, which may lead to harmful physiological consequences including metabolic syndrome, obesity, cancer, cardiovascular disorders, and gastric disorders as well as other physical and mental disorders. However, the precise mechanism(s underlying these changes are yet unclear. The present work, therefore examined the effects of 6 h advance or delay of usual meal time on diurnal rhythmicities in home cage activity (HCA, body temperature (BT, blood metabolic markers, glucose homeostasis, and expression of genes that are involved in cholesterol homeostasis by feeding young adult male mice in a time-restrictive manner. Delay of meal time caused locomotive hyperactivity in a significant portion (42% of subjects, while 6 h advance caused a torpor-like symptom during the late scotophase. Accordingly, daily rhythms of blood glucose and triglyceride were differentially affected by time-restrictive feeding regimen with concurrent metabolic alterations. Along with these physiological changes, time-restrictive feeding also influenced the circadian expression patterns of low density lipoprotein receptor (LDLR as well as most LDLR regulatory factors. Strikingly, chronic advance of meal time induced insulin resistance, while chronic delay significantly elevated blood glucose levels. Taken together, our findings indicate that persistent shifts in usual meal time impact the diurnal rhythms of carbohydrate and lipid metabolisms in addition to HCA and BT, thereby posing critical implications for the health and diseases of shift workers.

Death Row Confessions and the Last Meal Test of Innocence

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Kevin M. Kniffin

2013-12-01

Full Text Available Post hoc analyses of Rector v. Arkansas have regularly highlighted that the defendant requested that part of his last meal be saved so that he could it eat later. While the observation is typically raised as part of arguments that Rector was incompetent and unfit for execution, the more basic fact is that commentators have drawn important inferences about Rector’s mental state from how he treated his last meal. In this essay, we draw upon multiple disciplines in order to apply the same inferential logic to a much broader sample and explore the question of whether traditionally customized last meals might offer signals of defendants’ guilt or innocence. To investigate this, the content of last-meal requests and last words reported for people executed in the United States during a recent five-year period were examined. Consistent with the idea that declination of the last meal is equivalent to a signal of (self-perceived innocence, those who denied guilt were 2.7 times as likely to decline a last meal than people who admitted guilt (29% versus 8%. Consistent with the complementary theory that people who admit guilt are relatively more “at peace” with their sentence, these individuals requested 34% more calories of food than the rest of the sample (2786 versus 2085 calories. A third finding is that those who denied guilt also tended to eat significantly fewer brand-name food items. Previous discussions of last meals have often lacked quantitative measurements; however, this systematic analysis shows that last meal requests offer windows into self-perceived or self-proclaimed innocence. Knowing one’s last meal request and one’s last words can provide valuable new variables for retrospectively assessing the processes that led to past executions.

Breakfast and Other Meal Consumption in Adolescents from Southern Poland

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Agnieszka Ostachowska-Gasior

2016-04-01

Full Text Available The aim of the study was to evaluate the frequency of breakfast and other meal consumption by adolescents and to assess the relationship between the first and the last meal consumption and sex, body mass index (BMI, and middle school and high school students’ education level. The study was conducted in 2013–2014 among 3009 students (1658 girls and 1351 boys from middle s and high schools in Krakow and Silesia (Poland. The data was obtained from questionnaires that were analyzed with a logistic regression model for measurable and dichotomous variables. Breakfast consumers were seen to eat other meals (second breakfast, lunch, dessert, supper significantly more often than breakfast skippers. The main meal consumption habits depend on sex and change as adolescents age. Being a girl and a high school student predisposed participants to skip breakfast and supper more often. The BMI of breakfast consumers does not differ significantly from the BMI of breakfast skippers, so BMI might thus not be a sufficient marker of breakfast consumption regularity and dietary habits in an adolescent group. The importance of regularly eaten meals, especially breakfast, together with adequate daily dietary energy intake are beneficial for physical and psychological development and cannot be overestimated in nutritional education and it is necessary to promote healthy eating behavior for well-being in later adult life.

Breakfast and Other Meal Consumption in Adolescents from Southern Poland.

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Ostachowska-Gasior, Agnieszka; Piwowar, Monika; Kwiatkowski, Jacek; Kasperczyk, Janusz; Skop-Lewandowska, Agata

2016-04-28

The aim of the study was to evaluate the frequency of breakfast and other meal consumption by adolescents and to assess the relationship between the first and the last meal consumption and sex, body mass index (BMI), and middle school and high school students' education level. The study was conducted in 2013-2014 among 3009 students (1658 girls and 1351 boys) from middle s and high schools in Krakow and Silesia (Poland). The data was obtained from questionnaires that were analyzed with a logistic regression model for measurable and dichotomous variables. Breakfast consumers were seen to eat other meals (second breakfast, lunch, dessert, supper) significantly more often than breakfast skippers. The main meal consumption habits depend on sex and change as adolescents age. Being a girl and a high school student predisposed participants to skip breakfast and supper more often. The BMI of breakfast consumers does not differ significantly from the BMI of breakfast skippers, so BMI might thus not be a sufficient marker of breakfast consumption regularity and dietary habits in an adolescent group. The importance of regularly eaten meals, especially breakfast, together with adequate daily dietary energy intake are beneficial for physical and psychological development and cannot be overestimated in nutritional education and it is necessary to promote healthy eating behavior for well-being in later adult life.

Promoting family meals: a review of existing interventions and opportunities for future research

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Dwyer, Laura; Oh, April; Patrick, Heather; Hennessy, Erin

2015-01-01

Evidence suggests that regular family meals protect against unhealthy eating and obesity during childhood and adolescence. However, there is limited information on ways to promote family meals as part of health promotion and obesity prevention efforts. The primary aim of this review was to synthesize the literature on strategies to promote family meals among families with school-aged children and adolescents. First, we reviewed interventions that assess family meals as an outcome and summarized strategies that have been used in these interventions. Second, we reviewed correlates and barriers to family meals to identify focal populations and target constructs for consideration in new interventions. During May 26–27, 2014, PubMed and PsycInfo databases were searched to identify literature on family meals published between January 1, 2000 and May 27, 2014. Two reviewers coded 2,115 titles/abstracts, yielding a sample of 139 articles for full-text review. Six interventions and 43 other studies presenting data on correlates of or barriers to family meals were included in the review. Four interventions resulted in greater family meal frequency. Although there were a small number of interventions, intervention settings were diverse and included the home, community, medical settings, the workplace, and the Internet. Common strategies were goal setting and interactive group activities, and intervention targets included cooking and food preparation, cost, shopping, and adolescent influence. Although methodological nuances may contribute to mixed findings, key correlates of family meals were employment, socioeconomic and demographic factors, family structure, and psychosocial constructs. Barriers to consider in future interventions include time and scheduling challenges, cost, and food preferences. Increasing youth involvement in mealtime, tailoring interventions to family characteristics, and providing support for families experiencing time-related barriers are suggested

Meal frequencies modify the effect of common genetic variants on body mass index in adolescents of the northern Finland birth cohort 1986.

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Anne Jääskeläinen

Full Text Available Recent studies suggest that meal frequencies influence the risk of obesity in children and adolescents. It has also been shown that multiple genetic loci predispose to obesity already in youth. However, it is unknown whether meal frequencies could modulate the association between single nucleotide polymorphisms (SNPs and the risk of obesity. We examined the effect of two meal patterns on weekdays -5 meals including breakfast (regular and ≤ 4 meals with or without breakfast (meal skipping - on the genetic susceptibility to increased body mass index (BMI in Finnish adolescents. Eight variants representing 8 early-life obesity-susceptibility loci, including FTO and MC4R, were genotyped in 2215 boys and 2449 girls aged 16 years from the population-based Northern Finland Birth Cohort 1986. A genetic risk score (GRS was calculated for each individual by summing the number of BMI-increasing alleles across the 8 loci. Weight and height were measured and dietary data were collected using self-administered questionnaires. Among meal skippers, the difference in BMI between high-GRS and low-GRS (<8 and ≥ 8 BMI-increasing alleles groups was 0.90 (95% CI 0.63,1.17 kg/m(2, whereas in regular eaters, this difference was 0.32 (95% CI 0.06,0.57 kg/m(2 (p interaction = 0.003. The effect of each MC4R rs17782313 risk allele on BMI in meal skippers (0.47 [95% CI 0.22,0.73] kg/m(2 was nearly three-fold compared with regular eaters (0.18 [95% CI -0.06,0.41] kg/m(2 (p interaction = 0.016. Further, the per-allele effect of the FTO rs1421085 was 0.24 (95% CI 0.05,0.42 kg/m(2 in regular eaters and 0.46 (95% CI 0.27,0.66 kg/m(2 in meal skippers but the interaction between FTO genotype and meal frequencies on BMI was significant only in boys (p interaction = 0.015. In summary, the regular five-meal pattern attenuated the increasing effect of common SNPs on BMI in adolescents. Considering the epidemic of obesity in youth, the promotion of regular eating may have

Postprandial oxidative losses of dietary leucine depend on the time interval between consecutive meals

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Myszkowska-Ryciak, J.; Keller, J.S.; Bujko, J.; Stankiewicz-Ciupa, J.; Koopmanschap, R.E.; Schreurs, V.V.A.M.

2015-01-01

Postprandial oxidative losses of egg white-bound [1-¹³C]-leucine were studied as ¹³C recovery in the breath of rats in relation to different time intervals between two meals. Male Wistar rats (n = 48; 68.3 ±5.9 g) divided into 4 groups (n = 12) were fed two meals a day (9:00

Impossible meals? The food and meal situation of flight attendants in Scandinavia - A qualitative interview study.

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Nyberg, Maria; Lennernäs Wiklund, Maria

2017-06-01

The working conditions of flight attendants (FAs) often involve extended and irregular working hours, short rest periods, difficulties in planning for breaks and high demands of service provision. Moreover, work schedules including early check-in, shifts during circadian low and time-zone transitions imply constant exposure to alterations in circadian systems and related health risks. The aim of this explorative study was to investigate how the organisation of work, time and place influence the food and meal situation of FAs when at work, focusing on patterns, form and social context of meals. The research questions posed were how food and meals at work were characterised and perceived among the FAs, and what strategies were adopted to manage the food and meal situation. Qualitative, semi-structured interviews were conducted with fourteen FAs working in Scandinavia. The results indicated that the organisation of work, time and place have a major influence on the meal situation at work, and how food and meals are perceived and managed by FAs. The work was defined as fragmented and inconsistent regarding time and place resulting in scattered meals and a more snack-based form of eating. The meal situation was characterised by irregularity as well as unpredictability. Eating took place when food was available and when there was enough time to eat, rather than being guided by hunger or social context. Various strategies such as eating in prevention, using emergency food, avoiding certain food and drinks or eating little or nothing at all were used to manage the unpredictability of the meal situation as well as the gap between organisational and individual times. The findings demonstrated the individual responsibility to solve the meal at work, e.g. to solve organisational times. Copyright © 2017 Elsevier Ltd. All rights reserved.

Obese and overweight individuals are less sensitive to information about meal times in portion size judgements.

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Zimmerman, A R; Mason, A; Rogers, P J; Brunstrom, J M

2017-11-16

Obesity is related to a tendency to discount the future. Information regarding inter-meal interval (IMI) allows meal planning. We sought to assess how obese, overweight, and lean people select portion sizes based on the length of an IMI. We hypothesised that individuals with a high BMI would discount information about the IMI. In addition, we investigated how reduced sensitivity to IMIs relates to monetary temporal discounting. Participants (lean, n=35; overweight, n=31; obese, n=22), selected lunchtime portion sizes in response to information about the timings of their next meal. In seven trials, the time of the IMI was systematically manipulated, ranging from 'right now' to '8 h'. Participants then completed a monetary temporal discounting task. BMI was included as a continuous measure. For each participant, we conducted a linear regression of portion size on IMI to yield a gradient that reflected reduced sensitivity to future meal timings. As expected, participants selected larger portion sizes in response to a long IMI. Consistent with our hypothesis, individuals with a high BMI discounted information about the IMI (β=-3.49, P=0.015; confidence interval (CI) 6.29 to -0.70). Monetary discounting also negatively predicted BMI (β=-8.1, P=0.003; CI=-13.43 to -2.77), but did not correlate with IMI sensitivity (P>0.05). These results are the first to demonstrate that temporal discounting operates in planning from one meal to the next, and is more prevalent in obese and overweight, relative to lean individuals. Participants with a high BMI discounted concerns about potential future fullness and hunger in the IMI. Our observations might begin to explain associations between obesity and irregular meal timings or help to form the basis for a targeted intervention that promotes future thinking in meal planning.International Journal of Obesity accepted article preview online, 16 November 2017. doi:10.1038/ijo.2017.275.

Meal Timing and Frequency: Implications for Cardiovascular Disease Prevention: A Scientific Statement From the American Heart Association.

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St-Onge, Marie-Pierre; Ard, Jamy; Baskin, Monica L; Chiuve, Stephanie E; Johnson, Heather M; Kris-Etherton, Penny; Varady, Krista

2017-02-28

Eating patterns are increasingly varied. Typical breakfast, lunch, and dinner meals are difficult to distinguish because skipping meals and snacking have become more prevalent. Such eating styles can have various effects on cardiometabolic health markers, namely obesity, lipid profile, insulin resistance, and blood pressure. In this statement, we review the cardiometabolic health effects of specific eating patterns: skipping breakfast, intermittent fasting, meal frequency (number of daily eating occasions), and timing of eating occasions. Furthermore, we propose definitions for meals, snacks, and eating occasions for use in research. Finally, data suggest that irregular eating patterns appear less favorable for achieving a healthy cardiometabolic profile. Intentional eating with mindful attention to the timing and frequency of eating occasions could lead to healthier lifestyle and cardiometabolic risk factor management. © 2017 American Heart Association, Inc.

Feeding styles and evening family meals among recent immigrants

Science.gov (United States)

2013-01-01

The protective effect of family meals on unhealthy weight gain and diet has been shown across multiple age groups; however, it is unknown whether a similar effect is present among diverse immigrant populations. In addition, little research has focused on factors associated with the frequency of evening family meals, such as feeding styles (how parents interact with their child around feeding). Therefore the goals of this paper are to explore the 1) association between the frequency of evening family meals and child weight status among new immigrant families, and 2) influence of immigrant mothers’ feeding styles on the frequency of evening family meals. Baseline self-reported socio-demographic information and measured heights and weights were collected for both mother and child (age range: 3–12 years) among 387 mother-child dyads enrolled in Live Well, a community-based, participatory-research, randomized controlled lifestyle intervention to prevent excessive weight gain in recent (eating dinner in front of the TV, acculturation and responses to the Caregiver’s Feeding Styles Questionnaire (CFSQ) were also obtained from the mother. Children were categorized as “eating evening family meals regularly” if they had an evening family meal ≥5 times per week. Overall, 20% of children were overweight and 25% were obese. Less than half (40.9%) of families had regular evening family meals. In multivariate analyses, adjusting for covariates, children who were overweight/obese were significantly less likely to have ≥5 evening family meals/week compared with normal weight children (OR = 0.51, 95% CI 0.32-0.82) . Mothers who had a low demanding/high responsive or a low demanding/low responsive feeding style, were less likely to have ≥5 evening family meals/week compared to mothers with a high demanding/high responsive feeding style (OR = 0.41, 95% CI 0.18-0.0.96, OR = 0.33, 95% CI 0.13-0.87, respectively). Future interventions and programs that seek

Eating patterns and composition of meals and snacks in elite Canadian athletes.

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Erdman, Kelly Anne; Tunnicliffe, Jasmine; Lun, Victor M; Reimer, Raylene A

2013-06-01

The purpose of this study was to determine the meal- and snack-eating frequency and the nutritional composition of each eating occasion of Canadian high-performance athletes during training. Athletes from 8 Canadian Sport Centres prospectively completed 3-d dietary records including all food, fluid, and supplements consumed. The time of consumption and whether the consumption was a meal or snack were also identified. The dietary records were analyzed for energy (kcal) and macronutrient intake (carbohydrate, protein, and fat) and compared based on gender, age, meal vs. snack, and training vs. rest days. Three hundred twenty-four athletic subjects (64% female and 36% male) completed the study. On average, the athletes ate 4.8 ± 0.8 times daily. Nearly all athletes consumed 3 daily meals of breakfast (98.9%), lunch (97.9%), and dinner (98.7%), with few having snacks: 57%, 71.6%, and 58.1% of athletes consumed an a.m., p.m., and evening snack, respectively. Training-day meal frequency did not differ from that during rest days; however, fewer snacks were consumed on rest days. A.m. and p.m. snacks were consumed significantly more often on training days than rest days. Overall, snacks contributed 24.3% of total daily energy intake. Few dietary variations were discovered between genders, while the youngest athletes (<18 yr) ate less often, especially their morning snack, than the older athletes. In conclusion, Canadian high-performance athletes self-adjusted their energy intakes on training vs. rest days primarily by snacking less and reducing their carbohydrate and protein intakes on rest days, yet they consistently ate regular meals.

The Influence of Portion Size and Timing of Meals on Weight Balance and Obesity.

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Berg, Christina; Forslund, Heléne Bertéus

2015-03-01

This review focuses on the influence of portion size and temporal distribution of food intake on weight balance and obesity in adults. The inconsistency of definitions in the area of meal patterns is also discussed. The conclusion is that regular eating habits might facilitate weight balance, while unplanned snacking as well as consuming the major part of the energy intake at the end of the day seem to be unfavourable. Altogether, the research suggests that large portions promote over-consumption and, therefore, limiting portion size of energy dense foods and drinks with added sugar could be recommended. Even if more research is needed, these factors should be taken into consideration in recommendations for obesity prevention.

Appetite influences the responses to meal ingestion.

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Pribic, T; Nieto, A; Hernandez, L; Malagelada, C; Accarino, A; Azpiroz, F

2017-08-01

We have previously shown that the postprandial experience includes cognitive sensations, such as satiety and fullness, with a hedonic dimension involving digestive well-being and mood. Preload conditioning has been shown to modulate appetite and food consumption under certain conditions, but its effects on the responses to meal ingestion are not clear. We hypothesized that appetite modulation by preload conditioning has differential effects on the cognitive and the emotive responses to meal ingestion. The effects of preload conditioning (ingestion of a low- vs a high-calorie breakfast) on appetite and on the cognitive and emotive responses to a comfort probe meal ingested 2 hours later (ham and cheese sandwich with orange juice; 300 mL, 425 Kcal) was tested in healthy subjects (n=12) in a cross-over design. Sensations were measured at regular intervals 15 minutes before and 60 minutes after the probe meal. As compared to the low-calorie breakfast, the high-calorie breakfast reduced basal hunger sensation and influenced the responses to the subsequent probe meal: it increased satiety (4.3±0.2 score vs 2.7±0.2 score; PAppetite modulation by preload conditioning has differential effects on the cognitive and emotive responses to a meal. Preload conditioning of the postprandial experience may be applicable to dietary planning and prevention of postprandial symptoms. © 2017 John Wiley & Sons Ltd.

Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill® study.

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Pirkola, Laura; Laatikainen, Reijo; Loponen, Jussi; Hongisto, Sanna-Maria; Hillilä, Markku; Nuora, Anu; Yang, Baoru; Linderborg, Kaisa M; Freese, Riitta

2018-03-21

To compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill ® . Our aim was to evaluate if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, different transit times, and fewer IBS symptoms than regular rye bread. The study was a randomized, double-blind, controlled cross-over meal study. Female IBS patients ( n = 7) ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day. Intraluminal pH, transit time, and pressure were measured by SmartPill, an indigestible motility capsule. Hydrogen excretion (a marker of colonic fermentation) expressed as area under the curve (AUC) (0-630 min) was [median (range)] 6300 (1785-10800) ppm∙min for low-FODMAP rye bread and 10 635 (4215-13080) ppm∙min for regular bread ( P = 0.028). Mean scores of gastrointestinal symptoms showed no statistically significant differences but suggested less flatulence after low-FODMAP bread consumption ( P = 0.063). Intraluminal pressure correlated significantly with total symptom score after regular rye bread (ρ = 0.786, P = 0.036) and nearly significantly after low-FODMAP bread consumption (ρ = 0.75, P = 0.052). We found no differences in pH, pressure, or transit times between the breads. Gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only during one measurement (out of 14 measurements in total) and therefore did not follow on par with the rye bread bolus. Low-FODMAP rye bread reduced colonic fermentation vs regular rye bread. No difference was found in median values of intraluminal conditions of the gastrointestinal tract.

Can a Toy Encourage Lower Calorie Meal Bundle Selection in Children? A Field Experiment on the Reinforcing Effects of Toys on Food Choice.

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Reimann, Martin; Lane, Kristen

2017-01-01

The goal of this research was to test whether including an inexpensive nonfood item (toy) with a smaller-sized meal bundle (420 calories), but not with the regular-sized meal bundle version (580 calories), would incentivize children to choose the smaller-sized meal bundle, even among children with overweight and obesity. Logistic regression was used to evaluate the effect in a between-subjects field experiment of a toy on smaller-sized meal choice (here, a binary choice between a smaller-sized or regular-sized meal bundles). A random sample of 109 elementary school children from two schools in the Tucson, Arizona metropolitan area (55 females; Mage = 8.53 years, SDage = 2.14; MBMI = 18.30, SDBMI = 4.42) participated. Children's height and weight were measured and body-mass-index (BMI) was calculated, adjusting for age and sex. In our sample, 21 children were considered to be either overweight or obese. Logistic regression was used to evaluate the effect of a toy on smaller-sized meal choice. Results revealed that the inclusion of a toy with a smaller-sized meal, but not with the regular-sized version, predicted smaller-sized meal choice (P restaurant chains may well utilize toys to motivate children to choose smaller-sized meal bundles. Our findings may be relevant for consumers, health advocates, policy makers, and marketers who would benefit from a strategy that presents healthier, but still desirable, meal bundle options.

Use of Nutrition Standards to Improve Nutritional Quality of Hospital Patient Meals: Findings from New York City's Healthy Hospital Food Initiative.

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Moran, Alyssa; Lederer, Ashley; Johnson Curtis, Christine

2015-11-01

Most hospital patient meals are considered regular-diet meals; these meals are not required to meet comprehensive nutrition standards for a healthy diet. Although programs exist to improve nutrition in hospital food, the focus is on retail settings such as vending machines and cafeterias vs patient meals. New York City's Healthy Hospital Food Initiative (HHFI) provides nutrition standards for regular-diet meals that hospitals can adopt, in addition to retail standards. This study was undertaken to describe regular-diet patient menus before and after implementation of the HHFI nutrition standards. The study involved pre- and post- menu change analyses of hospitals participating in the HHFI between 2010 and 2014. Eight New York City hospitals, selected based on voluntary participation in the HHFI, were included in the analyses. Nutritional content of regular-diet menus were compared with the HHFI nutrition standards. Nutrient analysis and exact Wilcoxon signed-rank tests were used for the analysis of the data. At baseline, no regular-diet menu met all HHFI standards, and most exceeded the daily limits for percentage of calories from fat (n=5), percentage of calories from saturated fat (n=5), and milligrams of sodium (n=6), and they did not meet the minimum grams of fiber (n=7). Hospitals met all key nutrient standards after implementation, increasing fiber (25%, Pfood service operations, indicating feasibility of this framework in a range of hospital settings. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Learning through school meals?

DEFF Research Database (Denmark)

Benn, Jette; Carlsson, Monica Susanne

2014-01-01

the lelarning potentials of school meals. The corss-case analysis focuses on the involved actors' perceptions of the school meal project and the meals, including Places Places, times and contexts, and the pupils' concepts and competencies in relation to food, meals and Health, as well as their involvement......This article is based on a qualitative multiple case study aimed at ealuating the effects of free school meal intervention on pupils' learning, and on the learning environment i schools. The study was conducted at four schools, each offereing free school meals for 20 weeks. At each school...... individual and focus Group interviws were conducted with students in grade 5-7 and grades 8-9- Furthermor, students were obserede during lunch breaks, and interviews were conducted with the class teacher, headmaster and/or the person responsible for school meals. The pupose of the article is to explore...

Circadian and ultradian components of hunger in human non-homeostatic meal-to-meal eating.

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Wuorinen, Elizabeth C; Borer, Katarina T

2013-10-02

A unifying physiological explanation of the urge to initiate eating is still not available as human hunger in meal-to-meal eating may not be under homeostatic control. We hypothesized that a central circadian and a gastrointestinal ultradian timing mechanism coordinate non-deprivation meal-to-meal eating. We examined hunger as a function of time of day, inter-meal (IM) energy expenditure (EE), and concentrations of proposed hunger-controlling hormones ghrelin, leptin, and insulin. In two crossover studies, 10 postmenopausal women, BMI 23-26 kg/m(2) engaged in exercise (EX) and sedentary (SED) trials. Weight maintenance meals were provided at 6h intervals with an ad libitum meal at 13 h in study 1 and 21 h snack in study 2. EE during IM intervals was measured by indirect calorimetry and included EX EE of 801 kcal in study 1, and 766-1,051 kcal in study 2. Hunger was assessed with a visual analog scale and blood was collected for hormonal determination. Hunger displayed a circadian variation with acrophase at 13 and 19 h and was unrelated to preceding EE. Hunger was suppressed by EX between 10 and 16 h and bore no relationship to either EE during preceding IM intervals or changes in leptin, insulin, and ghrelin; however leptin reflected IM energy changes and ghrelin and insulin, prandial events. During non-deprivation meal-to-meal eating, hunger appears to be under non-homeostatic central circadian control as it is unrelated to EE preceding meals or concentrations of proposed appetite-controlling hormones. Gastrointestinal meal processing appears to intermittently suppress this control and entrain an ultradian hunger pattern. © 2013 Elsevier Inc. All rights reserved.

Differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items.

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Kawasaki, Yui; Akamatsu, Rie; Tamaura, Yuki; Sakai, Masashi; Fujiwara, Keiko; Tsutsuura, Satomi

2018-02-12

The aim of this study was to examine differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items in hospitals and to find factors influencing the validity of a visual estimation method. There are two procedures by which we obtained the information on dietary intake of the patients in these hospitals. These are both by visual assessment from the meal trays at the time of their clearing, by the attending nursing staff and by weighing conducted by researchers. The following criteria are set for the target trays: A) standard or therapeutic meals, which are monitored by a doctor, for energy and/or protein and/or sodium; B) regular, bite-sized, minced and pureed meal texture, and C) half-portion meals. Visual assessment results were tested for their validity by comparing with the corresponding results of weighing. Differences between these two methods indicated the estimated and absolute values of nutrient intake. A total of 255 (76.1%) trays were included in the analysis out of the 335 possible trays and the results indicated that the energy consumption estimates by visual or weighing procedures are not significantly different (412 ± 173 kcal, p = 0.15). However, the mean protein consumption was significantly different (16.3 ± 6.7 g/tray, p food items were significantly misestimated for energy intake (66 ± 58 kcal/tray) compared to trays with no additions (32 ± 39 kcal/tray, p food items were significantly associated with increased odds of a difference between the two methods (OR: 3.84; 95% confidence interval [CI]: 1.07-13.85). There were high correlations between the visual estimation method and the weighing method measuring patients' dietary intake for various meal types and textures, except for meals with added supplied food items. Nursing staff need to be attentive to supplied food items. Copyright © 2018 Elsevier Ltd and European Society for Clinical

The impact of price reductions on individuals' choice of healthy meals away from home.

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Nordström, Jonas; Thunström, Linda

2015-06-01

Food high in energy but low in nutritional value is an important contributor to several serious illnesses, and one type of food that is particularly high in energy but low in nutrition is food consumed away from home. In this paper, we examine the demand and willingness to pay for healthy, Keyhole-labelled meals. A Keyhole-labelled meal is particularly low in energy, fat, sugar and salt, but particularly high in fibre. The results suggest that to get the majority of individuals to choose the healthy option regularly it would be necessary to alter the relative price between healthy and less healthy meals. Generally groups of individuals with a poor nutritional intake require a larger compensation (subsidy) before they choose the healthy alternative. About one third of respondents would choose the healthy option regularly if the prices for a healthy and less healthy meal were the same. In particular groups of individuals who already have a relatively good nutritional intake would select the healthy option. Groups with a generally poor nutritional intake (men and individuals with lower education and lower income) would gain health benefits from a subsidy of Keyhole-labelled meals. Copyright © 2015 Elsevier Ltd. All rights reserved.

High-fiber rye diet increases ileal excretion of energy and macronutrients compared with low-fiber wheat diet independent of meal frequency in ileostomy subjects

DEFF Research Database (Denmark)

Isaksson, Hanna; Landberg, Rikard; Sundberg, Birgitta

2013-01-01

-fiber diet compared to a refined wheat low-fiber diet was investigated. Furthermore, the effect of meal frequency on apparent absorption of nutrients was studied for the first time. Design: Ten participants that had undergone ileostomy consumed standardized iso-caloric diets, including low-fiber wheat bread...... (20 g dietary fiber per day) for 2 weeks followed by high-fiber rye bread (52 g dietary fiber per day) for 2 weeks. The diets were consumed in an ordinary (three meals per day) and a nibbling (seven meals per day) meal frequency in a cross-over design. Ileal effluents were collected during 24 h...... was independent of meal frequency. This suggests that a high intake of rye may result in lower availability of macronutrients for small intestinal digestion and absorption. A regular intake of rye may therefore have implications for weight management....

Ruminal dry matter degradability of treated soybean meal as source ...

African Journals Online (AJOL)

Jane

2011-08-03

Aug 3, 2011 ... treating soybean meal for 0, 2, 4, 8, 16, 24 and 48 h in the rumen of three Taleshi .... pens with concrete floors that were cleaned regularly. ... fixed effect of oil levels ( ... microbial contamination of the incubated samples (Freer.

Opportunities knock: Mediation of peer-relations during meal-time in toddler groups

Directory of Open Access Journals (Sweden)

Ellen Os

2013-11-01

Full Text Available According to socio-cultural perspectives, adults are seen as mediators of cultural believes, values and practices. Qualitative analyses of teachers’ mediation of peer relations based on video-recordings in 9 toddler-groups indicate that meal-time represents opportunities for teachers to facilitate togetherness and peer-relations between toddlers. The teachers might facilitate sharing, passing food, routinized practices such as singing, and conversations. The results indicate variations between child- and group-oriented approaches, and accomplishing meals in an effective way. The child- and group-oriented approaches are marked by encouragement of toddlers’ initiatives and teachers supporting peer-interactions. Raising teachers’ consciousness about their contributions to children’s development of peer-relations and togetherness in group settings might contribute to enhance reflected practices in working with toddlers in groups.

Can a Toy Encourage Lower Calorie Meal Bundle Selection in Children? A Field Experiment on the Reinforcing Effects of Toys on Food Choice.

Directory of Open Access Journals (Sweden)

Martin Reimann

Full Text Available The goal of this research was to test whether including an inexpensive nonfood item (toy with a smaller-sized meal bundle (420 calories, but not with the regular-sized meal bundle version (580 calories, would incentivize children to choose the smaller-sized meal bundle, even among children with overweight and obesity. Logistic regression was used to evaluate the effect in a between-subjects field experiment of a toy on smaller-sized meal choice (here, a binary choice between a smaller-sized or regular-sized meal bundles. A random sample of 109 elementary school children from two schools in the Tucson, Arizona metropolitan area (55 females; Mage = 8.53 years, SDage = 2.14; MBMI = 18.30, SDBMI = 4.42 participated. Children's height and weight were measured and body-mass-index (BMI was calculated, adjusting for age and sex. In our sample, 21 children were considered to be either overweight or obese. Logistic regression was used to evaluate the effect of a toy on smaller-sized meal choice. Results revealed that the inclusion of a toy with a smaller-sized meal, but not with the regular-sized version, predicted smaller-sized meal choice (P < .001, suggesting that children can be incentivized to choose less food when such is paired with a toy. BMI neither moderated nor nullified the effect of toy on smaller-sized meal choice (P = .125, suggesting that children with overweight and obesity can also be incentivized to choose less. This article is the first to suggest that fast-food restaurant chains may well utilize toys to motivate children to choose smaller-sized meal bundles. Our findings may be relevant for consumers, health advocates, policy makers, and marketers who would benefit from a strategy that presents healthier, but still desirable, meal bundle options.

Social Inequalities in Young Children's Meal Skipping Behaviors: The Generation R Study.

Directory of Open Access Journals (Sweden)

Anne I Wijtzes

Full Text Available Regular meal consumption is considered an important aspect of a healthy diet. While ample evidence shows social inequalities in breakfast skipping among adolescents, little is known about social inequalities in breakfast skipping and skipping of other meals among young school-aged children. Such information is crucial in targeting interventions aimed to promote a healthy diet in children.We examined data from 4704 ethnically diverse children participating in the Generation R Study, a population-based prospective cohort study in Rotterdam, the Netherlands. Information on family socioeconomic position (SEP, ethnic background, and meal skipping behaviors was assessed by parent-reported questionnaire when the child was 6 years old. Multiple logistic regression analyses were performed to assess the associations of family SEP (educational level, household income, employment status, family composition and ethnic background with meal skipping behaviors, using high SEP children and native Dutch children as reference groups.Meal skipping prevalence ranged from 3% (dinner to 11% (lunch. The prevalence of meal skipping was higher among low SEP children and ethnic minority children. Maternal educational level was independently associated with breakfast skipping ([low maternal educational level] OR: 2.21; 95% CI: 1.24,3.94. Paternal educational level was independently associated with lunch skipping ([low paternal educational level] OR: 1.53; 95% CI: 1.06,2.20 and dinner skipping ([mid-high paternal educational level] OR: 0.39; 95% CI: 0.20,0.76. Household income was independently associated with breakfast skipping ([low income] OR: 2.43, 95% CI: 1.40,4.22 and dinner skipping ([low income] OR: 2.44; 95% CI: 1.22,4.91. In general, ethnic minority children were more likely to skip breakfast, lunch, and dinner compared with native Dutch children. Adjustment for family SEP attenuated the associations of ethnic minority background with meal skipping behaviors

[Nutritional habits in children and adolescents practicing fencing. Part 1. Meal consumption].

Science.gov (United States)

Radzimirska-Graczyk, Monika; Chalcarz, Wojciech

2009-01-01

The aim of this study was to assess habits related to eating meals in children and adolescents who attended sports schools. The days with training and the days free of training were analysed separately. The questionnaires on the number and frequency of eating meals were filled in by 141 children and adolescents who practised fencing and attended sports classes in primary and secondary schools. The influence of gender and age on the number and frequency of eating meals was analysed by means of the SPSS 12.0 PL for Windows computer programme. The studied children's and adolescents' habits related to eating meals were highly unfavourable, especially in females from secondary school, mainly due to a very low percentage of students who ate meals regularly, lunch in particular. Boys ate more meals than girls. Especially disconcerting was a very low number of meals eaten by females from secondary school, which may imply a risk of anorexia. Children and adolescents who attend sports schools should be educated on nutrition and the relation between food habits, nutritional status and achieving success in sport. Females from secondary schools should be informed about the danger of anorexia.

Promoting family meals: a review of existing interventions and opportunities for future research

Directory of Open Access Journals (Sweden)

Dwyer L

2015-06-01

Full Text Available Laura Dwyer,1 April Oh,2 Heather Patrick,1,3 Erin Hennessy4 1Health Behaviors Research Branch, Behavioral Research Program, Division of Cancer Control and Population Sciences, National Cancer Institute, Bethesda, MD, USA; 2Health Communication and Informatics Research Branch, Behavioral Research Program, Division of Cancer Control and Population Sciences, National Cancer Institute, Bethesda, MD, USA; 3Live Healthier, Bethesda, MD, USA; 4Clinical Research Directorate/Clinical Monitoring Research Program, Leidos Biomedical Research, Inc., Frederick National Laboratory for Cancer Research, Frederick, MD, USA Abstract: Evidence suggests that regular family meals protect against unhealthy eating and obesity during childhood and adolescence. However, there is limited information on ways to promote family meals as part of health promotion and obesity prevention efforts. The primary aim of this review was to synthesize the literature on strategies to promote family meals among families with school-aged children and adolescents. First, we reviewed interventions that assess family meals as an outcome and summarized strategies that have been used in these interventions. Second, we reviewed correlates and barriers to family meals to identify focal populations and target constructs for consideration in new interventions. During May 26–27, 2014, PubMed and PsycInfo databases were searched to identify literature on family meals published between January 1, 2000 and May 27, 2014. Two reviewers coded 2,115 titles/abstracts, yielding a sample of 139 articles for full-text review. Six interventions and 43 other studies presenting data on correlates of or barriers to family meals were included in the review. Four interventions resulted in greater family meal frequency. Although there were a small number of interventions, intervention settings were diverse and included the home, community, medical settings, the workplace, and the Internet. Common strategies were

Adolescents' unhealthy eating habits are associated with meal skipping.

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Rodrigues, Paulo Rogério Melo; Luiz, Ronir Raggio; Monteiro, Luana Silva; Ferreira, Márcia Gonçalves; Gonçalves-Silva, Regina Maria Veras; Pereira, Rosangela Alves

2017-10-01

Meal consumption and diet quality are important for healthy development during adolescence. The aim of this study was to determine the association between meal habits and diet quality in Brazilian adolescents. A school-based, cross-sectional study was conducted in 2008 with a probabilistic sample of adolescents ages 14 to 19 y (N = 1139) from high schools in central-western Brazil. Consumption of breakfast, morning snack, lunch, afternoon snack, and dinner was assessed to evaluate adolescents' meal profile. The Brazilian Healthy Eating Index-Revised (BHEI-R) was calculated to evaluate diet quality. The association between meal profile and BHEI-R (global estimates and components) was assessed using multivariate linear regression models. Diet was characterized by unhealthy eating: a low consumption of fruits, vegetables, and milk/dairy, and a high consumption of fats and sodium. An unsatisfactory meal profile was observed in 14% of adolescents, whereas daily consumption of breakfast, lunch, and dinner was reported by 47%, 78%, and 52% of adolescents, respectively. Meal profile was positively associated with diet quality. Daily consumption of breakfast was associated with higher BHEI-R scores, lower sodium intake, and greater consumption of fruits and milk/dairy. Daily consumption of lunch was associated with greater consumption of vegetables and "meats, eggs, and legumes," whereas consumption of dinner was associated with an increased consumption of "whole fruits." This study showed a parallelism between daily consumption of meals with healthier eating and greater adherence to traditional Brazilian food habits. Skipping meals was associated with a low-quality diet, especially concerning to the low consumption of fruits and vegetables and a high intake of sodium and calories from solid fats, added sugars, and alcoholic beverages. Therefore, the adoption of regular meal habits may help adolescents improve their diet quality. Copyright © 2017 Elsevier Inc. All

Social inequality in breakfast, lunch and evening meal frequency among adolescents: a cross-sectional study

DEFF Research Database (Denmark)

Meilstrup, Charlotte; Pagh Pedersen, Trine; Holstein, Bjørn Evald

Abstract Purpose: Regular meal habits facilitate healthy dietary habits and especially low breakfast frequency shows associations with risk of overweight among adolescents. Studies on social inequality in meal frequencies among children and adolescents are limited, and especially studies of lunch...... measured by frequency questionnaire. Multivariate logistic regressions were conducted adjusted by age, gender and family structure. Results: Analyses showed that adolescents from low family social class had significantly higher odds of low breakfast, lunch and evening meal frequency than adolescents from...... high family social class (breakfast: odds ratio (OR) = 2.22, lunch: OR = 1.56, evening meal: OR = 1.80). For all three meal types the odds of low frequency increased gradually by decreasing social class. There were no significant interactions with gender. Conclusion: The results indicate social...

Total variation regularization for a backward time-fractional diffusion problem

International Nuclear Information System (INIS)

Wang, Liyan; Liu, Jijun

2013-01-01

Consider a two-dimensional backward problem for a time-fractional diffusion process, which can be considered as image de-blurring where the blurring process is assumed to be slow diffusion. In order to avoid the over-smoothing effect for object image with edges and to construct a fast reconstruction scheme, the total variation regularizing term and the data residual error in the frequency domain are coupled to construct the cost functional. The well posedness of this optimization problem is studied. The minimizer is sought approximately using the iteration process for a series of optimization problems with Bregman distance as a penalty term. This iteration reconstruction scheme is essentially a new regularizing scheme with coupling parameter in the cost functional and the iteration stopping times as two regularizing parameters. We give the choice strategy for the regularizing parameters in terms of the noise level of measurement data, which yields the optimal error estimate on the iterative solution. The series optimization problems are solved by alternative iteration with explicit exact solution and therefore the amount of computation is much weakened. Numerical implementations are given to support our theoretical analysis on the convergence rate and to show the significant reconstruction improvements. (paper)

Conditioned insulin secretion and meal feeding in rats.

Science.gov (United States)

Woods, S C; Vasselli, J R; Kaestner, E; Szakmary, G A; Milburn, P; Vitiello, M V

1977-02-01

Previous researchers have reported that rats placed upon a feeding regimen such that they receive only 2 hr of food per day (meal-fed rats) develop hyperinsulinemia at the time of the day associated with feeding, even in the absence of food. Controls fed ad lib had no such response. In a series of several experiments, meal-fed rats had elevated insulin levels at only the specific time of the day associated with feeding, and the increment of insulin at that time could be eliminated with atropine. Free-feeding controls, on the other hand, always had higher insulin levels than the meal-fed rats, did not have an elevation of insulin at the time of the day that the meal-fed rats normally ate, and had insulin values that were unaffected by atropine. Further experimentation showed that hyperinsulinemia could become associated with arbitrary stimuli always associated with eating for meal-fed rats. It is concluded that the hyperinsulinemia of meal-fed rats associated with their feeding time is a learned response.

Class and eating: Family meals in Britain.

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Jarosz, Ewa

2017-09-01

This paper examines social differentiation in eating patterns in Britain. It focuses on family meals among individuals with under-age children. Eating with family members has been associated with improvement in wellbeing, nutritional status, and school performance of the children. Modern lifestyles may pose a challenge to commensal eating for all groups, but the scale of the impact varies between social classes, with some groups at higher risk of shortening or skipping family meal time. Eating patterns are differentiated by individual's social class; they have also been associated with educational attainment, work schedules, and household composition. The objective of this study is to disaggregate the effect of these variables. Using data from the 2014/2015 UK Time Use Survey I analyse the net effect of social class, education, income, work and family characteristics on the frequency and duration of family meals. Individuals in the highest occupational class dedicate more time overall to family meals. However, class effect becomes insignificant when other variables, such as education or income, are controlled for. This study finds that higher educated individuals have more frequent family meals, and more affluent individuals spend more time at the table with their household members. Work characteristics are associated with frequency of meals, but not with their duration. Finally, household composition matters for how people eat. Parents of younger children eat with their family members more frequently than parents of teenagers. Single parents, a notoriously time-poor category, spend the least amount of time eating with their families and have fewer commensal meals. Copyright © 2017 Elsevier Ltd. All rights reserved.

"What time is my next meal?" delay-discounting individuals choose smaller portions under conditions of uncertainty.

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Zimmerman, Annie R; Ferriday, Danielle; Davies, Sarah R; Martin, Ashley A; Rogers, Peter J; Mason, Alice; Brunstrom, Jeffrey M

2017-09-01

'Dietary' delay discounting is typically framed as a trade-off between immediate rewards and long-term health concerns. Our contention is that prospective thinking also occurs over shorter periods, and is engaged to select portion sizes based on the interval between meals (inter-meal interval; IMI). We sought to assess the extent to which the length of an IMI influences portion-size selection. We predicted that delay discounters would show 'IMI insensitivity' (relative lack of concern about hunger or fullness between meals). In particular, we were interested in participants' sensitivity to an uncertain IMI. We hypothesized that when meal times were uncertain, delay discounters would be less responsive and select smaller portion sizes. Participants (N = 90) selected portion sizes for lunch. In different trials, they were told to expect dinner at 5pm, 9pm, and either 5pm or 9pm (uncertain IMI). Individual differences in future-orientation were measured using a monetary delay-discounting task. Participants chose larger portions when the IMI was longer (p relationship between BMI and smaller portion selection in uncertainty (p < 0.05). This is the first study to report an association between delay discounting and IMI insensitivity. We reason that delay discounters selected smaller portions because they were less sensitive to the uncertain IMI, and overlooked concerns about potential future hunger. These findings are important because they illustrate that differences in discounting are expressed in short-term portion-size decisions and suggest that IMI insensitivity increases when meal timings are uncertain. Further research is needed to confirm whether these findings generalise to other populations. Copyright © 2017. Published by Elsevier Ltd.

Shared meals among young adults are associated with better diet quality and predicted by family meal patterns during adolescence.

Science.gov (United States)

Larson, Nicole; Fulkerson, Jayne; Story, Mary; Neumark-Sztainer, Dianne

2013-05-01

To describe shared meal patterns and examine associations with dietary intake among young adults. Population-based, longitudinal cohort study (Project EAT: Eating and Activity in Teens and Young Adults). Participants completed surveys and FFQ in high-school classrooms in Minneapolis/St. Paul, MN, USA in 1998-1999 (mean age = 15·0 years, 'adolescence') and follow-up measures online or by mail in 2008-2009 (mean age = 25·3 years, 'young adulthood'). There were 2052 participants who responded to the 10-year follow-up survey and reported on frequency of having shared meals. Among young adults, the frequency of shared meals during the past week was as follows: never (9·9 %), one or two times (24·7 %), three to six times (39·1 %) and seven or more times (26·3 %). Having more frequent family meals during adolescence predicted a higher frequency of shared meals in young adulthood above and beyond other relevant sociodemographic factors such as household composition and parental status. Compared with young adults who never had family meals during adolescence, those young adults who reported seven or more family meals per week during adolescence had an average of one additional shared meal per week. Having more frequent shared meals in young adulthood was associated with greater intake of fruit among males and females, and with higher intakes of vegetables, milk products and some key nutrients among females. Nutrition professionals should encourage families of adolescents to share meals often and establish the tradition of eating together, and work with young adults to ensure that healthy food and beverage choices are offered at mealtimes.

Factors that influence beverage choices at meal times. An application of the food choice kaleidoscope framework.

Science.gov (United States)

Mueller Loose, S; Jaeger, S R

2012-12-01

Beverages are consumed at almost every meal occasion, but knowledge about the factors that influence beverage choice is less than for food choice. The aim of this research was to characterize and quantify factors that influence beverage choices at meal times. Insights into what beverages are chosen by whom, when and where can be helpful for manufacturers, dieticians/health care providers, and health policy makers. A descriptive framework - the food choice kaleidoscope (Jaeger et al., 2011) - was applied to self-reported 24h food recall data from a sample of New Zealand consumers. Participants (n=164) described 8356 meal occasions in terms of foods and beverages consumed, and the contextual characteristics of the occasion. Beverage choice was explored with random-parameter logit regressions to reveal influences linked to food items eaten, context factors and person factors. Thereby this study contributed to the food choice kaleidoscope research approach by expressing the degree of context dependency in the form of odds ratios and according significance levels. The exploration of co-occurrence of beverages with food items suggests that beverage-meal item combinations can be meal specific. Furthermore, this study integrates psychographic variables into the 'person' mirror of the food choice kaleidoscope. A measure of habit in beverage choice was obtained from the inter-participant correlation. Copyright © 2012 Elsevier Ltd. All rights reserved.

Relationships of adolescent's dietary habits with personality traits and food neophobia according to family meal frequency.

Science.gov (United States)

Cho, Mi Sook; Kim, Miseon; Cho, Wookyoun

2014-08-01

A higher frequency of family meals is associated with good dietary habits in young people. This study focused on the relationships of family meal frequency with food neophobia and personality traits in adolescents. For this purpose, we administered a survey to 495 middle school students in Seoul metropolitan city, after which the data were analyzed using the SPSS (18.0) program. Pearson correlation was used to determine the relationships among dietary habits, personality traits, and food neophobia according to frequency of family meals. Dietary habits, personality traits, and food neophobia all showed significant differences according to the frequency of family meals. Further, eating regular family meals was associated with good dietary habits (P food neophobia (P food neophobia showed a negative correlation (P food neophobia showed a negative correlation (P frequency of family meals affects dietary habits, personality traits, and food neophobia in adolescents.

The association between meal timing and frequency with cardiometabolic profile in patients with bipolar disorder.

Science.gov (United States)

Soreca, I; Wallace, M L; Hall, M H; Hasler, B P; Frank, E; Kupfer, D J

2016-06-01

The goal of this study was to explore the association of timing of and frequency of meals with markers of cardiometabolic risk in patients with bipolar disorder in out-patient maintenance treatment. We used Pittsburgh Sleep Diary and actigraphy measures for individuals with bipolar I disorder. Linear and logistic regression analyses were used to determine whether dinnertime, instability of dinnertime, and/or interval between meals were associated with metabolic syndrome and its components. Later dinnertime was associated with greater waist circumference (β = 0.25, P = 0.02) after adjusting for age, sex, dinner-to-bed interval, and sleep duration. Longer breakfast-to-lunch intervals were also associated with greater waist circumferences (β =-.35, P = .002) after adjusting for age, sex, and sleep duration. Neither instability of dinnertime nor number of meals per day was associated with the metabolic syndrome or its components. Weight gain is often perceived as inevitable side-effect of medications. While patients often need to be on medication to function, a more careful lifestyle assessment with attention to social rhythms and timing of activities may be critical not only for mood stability, but also to reduce cardiovascular risk. © 2016 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Comparison of amino acid digestibility coefficients for soybean meal, canola meal, fish meal, and meat and bone meal among 3 different bioassays

Science.gov (United States)

The objective of this study was to determine amino acid digestibility of 4 feedstuffs [soybean meal (SBM), canola meal, fish meal, and meat and bone meal (MBM)] using the precision-fed cecectomized rooster assay (PFR), the standardized ileal assay (SIAAD), and a newly developed precision-fed ileal b...

Television viewing, computer game play and book reading during meals are predictors of meal skipping in a cross-sectional sample of 12-, 14- and 16-year-olds.

Science.gov (United States)

Custers, Kathleen; Van den Bulck, Jan

2010-04-01

To examine whether television viewing, computer game playing or book reading during meals predicts meal skipping with the aim of watching television, playing computer games or reading books (media meal skipping). A cross-sectional study was conducted using a standardized self-administered questionnaire. Analyses were controlled for age, gender and BMI. Data were obtained from a random sample of adolescents in Flanders, Belgium. Seven hundred and ten participants aged 12, 14 and 16 years. Of the participants, 11.8 % skipped meals to watch television, 10.5 % skipped meals to play computer games and 8.2 % skipped meals to read books. Compared with those who did not use these media during meals, the risk of skipping meals in order to watch television was significantly higher for those children who watched television during meals (2.9 times higher in those who watched television during at least one meal a day). The risk of skipping meals for computer game playing was 9.5 times higher in those who played computer games weekly or more while eating, and the risk of meal skipping in order to read books was 22.9 times higher in those who read books during meals less than weekly. The more meals the respondents ate with the entire family, the less likely they were to skip meals to watch television. The use of media during meals predicts meal skipping for using that same medium. Family meals appear to be inversely related to meal skipping for television viewing.

Study on the influence of temperature, storage time and packaging type on di-n-butylphthalate and di(2-ethylhexyl)phthalate release into packed meals.

Science.gov (United States)

Cirillo, Teresa; Fasano, Evelina; Esposito, Francesco; Del Prete, Ernesto; Cocchieri, Renata Amodio

2013-01-01

Ready-to-eat meals packed in polyethylene terephthalate (PET) and aluminium dishes, supplied to patients in two hospitals in the Campania region (Italy), were studied to evaluate the probable migration of di-n-butylphthalate (DBP) and di(2-ethylhexyl)phthalate (DEHP) from the packaging into the food. The influence of temperature, storage time and type of package on the migration process was considered, analysing the meals according to three time ranges, before the packaging (T(0)) and after 60 min (T(1)) and 120 min (T(2)) from packaging during the storage in thermostatic delivery carts. At T(0) in the meals sampled before packaging in PET dishes, mean levels of DBP and DEHP were 0.023 ± 0.002 µg/g and 0.069 ± 0.041 µg/g, respectively; the DBP level increased 230% and that of DEHP increased 208% by time T(0) versus T(2). In the meals sampled before packaging (T(0)) in aluminium dishes, the mean levels of DBP and DEHP were 0.030 ± 0.001 µg/g and 0.057 ± 0.015 µg/g, respectively. The significant increase in contaminant levels over storage times for meals packed in PET dishes demonstrates that from packages made of plastic materials the migration of phthalic acid esters into foods is possible. In meals packed in PET dishes, the highest DBP and DEHP increases were observed in the T(0) to T(1) range, which represented the time interval over which meals were kept hot, and mainly in the first ones, where the highest temperatures have been recorded.

Postprandial gallbladder emptying is related to intestinal motility at the time of meal ingestion

DEFF Research Database (Denmark)

Oster-Jørgensen, E; Qvist, N; Pedersen, S A

1992-01-01

The characteristics of meal-induced gallbladder emptying in healthy individuals are subject to wide variation. We hypothesized that some of the observed variation might relate to ingestion of the meal during different phases of the migrating motor complex (MMC). Recording of gastrointestinal...... pressure was combined with scintigraphic recording of bile kinetics during infusion of 99mTc-HIDA. The material consisted of 12 healthy men. Group 1 (n = 6) had a fat-rich meal in phase I, and group 2 (n = 6) had the meal in a phase II. With the end of the meal ingestion as zero, the following results...... emerged. The subjects in group 1 had a median (range) lag period before beginning of gallbladder emptying of 13.5 (9.0-22.5) min. In group 2 gallbladder emptying began during the meal ingestion in four subjects, and the median lag period was 0 min (minimum, -9.0; maximum, 13.5 (p = 0.02)). The median...

[Frequency and timing of meals and changes in body mass index: Analysis of the data from the Adventist Health Study-2].

Science.gov (United States)

Kahleová, Hana; Lloren, Jan Irene; Mashchak, Andrew; Hill, Martin; Fraser, Gary

2016-01-01

Our study focuses on examining the relationship between the frequency and timing of meals and changes in BMI in the Adventist Health Study-2 (AHS-2) which represents a relatively healthy population in North America. A longitudinal analysis was undertaken using data from 48 673 individuals monitored over an average period of 7.43 ± 1.24 years. The number of meals per day, length of nighttime fasting, eating breakfast and timing of the largest meal of the day (breakfast 5-11 a.m., lunch noon-4 p.m. or supper/dinner 5-11 p.m.) were used as independent variables. The primary output was the change in body mass index (BMI) once in a year. Linear regression analyses were adjusted for all important demographic factors and lifestyle factors. Consumption of 1 and 2 meals a day was associated with decrease in BMI (-0.04; 95% CI -0.06 to -0.03 and -0.02; 95% CI -0.03 to -0,01 kg.m-2 per year, respectively). On the other hand, consumption of 3 or more meals a day was associated with increase in BMI, in a linear relation (p < 0.001). BMI of those who skipped breakfast increased (0.029; 95% CI 0.021-0.037 kg.m-2 per year; p = 0.002) as compared to no BMI change in those who had breakfast (-0.0002; 95% CI -0.005 to + 0.004 kg.m-2 per year). Those, whose largest meal of the day was breakfast, recorded no significant change in BMI (-0.002 95% CI -0.008 to +0.004 kg.m-2 per year). On the contrary, the largest supper was associated with the greatest increase in BMI (0.034; 95% CI 0.029-0.040 kg.m-2 per year). Our results indicate that eating less frequently, consuming breakfast and having the largest meal in the morning hours may be effective measures to prevent weight gain.Key words: body mass index (BMI) - frequency and timing of meals - body mass regulation - breakfast.

Regular and chaotic dynamics in time-dependent relativistic mean-field theory

International Nuclear Information System (INIS)

Vretenar, D.; Ring, P.; Lalazissis, G.A.; Poeschl, W.

1997-01-01

Isoscalar and isovector monopole oscillations that correspond to giant resonances in spherical nuclei are described in the framework of time-dependent relativistic mean-field theory. Time-dependent and self-consistent calculations that reproduce experimental data on monopole resonances in 208 Pb show that the motion of the collective coordinate is regular for isoscalar oscillations, and that it becomes chaotic when initial conditions correspond to the isovector mode. Regular collective dynamics coexists with chaotic oscillations on the microscopic level. Time histories, Fourier spectra, state-space plots, Poincare sections, autocorrelation functions, and Lyapunov exponents are used to characterize the nonlinear system and to identify chaotic oscillations. Analogous considerations apply to higher multipolarities. copyright 1997 The American Physical Society

Effects of blood meal, chicken offal meal and fish meal as sources of ...

African Journals Online (AJOL)

The effects were studied of using combinations or plant protein sources, GNC, Palm Kernel cake, and cotton and seed cake diets, supplementeil with 4 sources of methionine (M) and Lysine (L), synthetic M + L, blood meal + M, fish meal, or chicken offal meal (COM) in 8-Week 3 x 4 factorial experiment with sta11er cockerels ...

How much does what you eat matter? The potential role of meal size, fat content, and gender on ratings of desirability.

Science.gov (United States)

Yantcheva, B; Brindal, E

2013-08-01

This study examined how the amount and type of food that a person eats affects perceptions of their personal desirability, femininity/masculinity, and body size while accounting for any assumed similarity biases. Female students (18 to 59 years old) were recruited through the School of Psychology at the University of Adelaide. Participants (n = 191) rated the characteristics of a fictional person based on information in a personal profile. Profiles were identical aside from experimental manipulations of gender (male/female), meal size (small/large) and meal type (regular fat/high fat) with meal manipulations calculated using nutrient recommendations. Ratings of desirability and body size were affected primarily by meal type with targets described as eating a regular fat meal seen as more desirable (M = 5.40, SD = 0.56) and thinner (M = 3.93, SD = 1.05) than those having a high fat meal (M = 5.09, SD = 0.66; M = 4.29, SD = 1.04) (p = .001). Meal size manipulations affected only ratings of body size with larger meals (M = 4.25, SD = 0.88) resulting in higher ratings relative to smaller meals (M = 3.96, SD = 1.20) (p = .036). Despite a suggestion of interactions between target gender and both meal characteristics for ratings of femininity/masculinity in our results, post-hoc analyses largely failed to reveal any pairwise differences. Perceived similarity to the target did relate to levels of desirability (p = .006), and self-esteem positively associated with ratings of target body size (p = .010). Even though men's perceptions of eating behaviours were not reported in this paper, these findings have implications for a better understanding of social pressures faced not only by women, but also for men, as potentially both genders may be affected by eating norms regarding the healthiness of a meal. Copyright © 2013 Elsevier Ltd. All rights reserved.

Depressive Symptoms Are Negatively Associated with Glucose Testing and Eating Meals on Time among Individuals with Diabetes in Zambia

DEFF Research Database (Denmark)

Hapunda, Given; Abubakar, Amina; Pouwer, Frans

2017-01-01

and adult patients. Regression analysis indicated that there was no association between total diabetes self-care and the depression total score. However, depression was associated with poor glucose testing and not eating meals on time by patients with diabetes. CONCLUSION: Some variance on poor self......-care was explained by demographic characteristics, specifically age, body mass index, and to some extent, socioeconomic status. Recognition and successful treatment of depression in patients with diabetes might help to optimize self-care behaviors, especially glucose testing and eating meals on time. However...

Association between meal intake behaviour and abdominal obesity in Spanish adults.

Science.gov (United States)

Keller, Kristin; Rodríguez López, Santiago; Carmenate Moreno, Margarita M

2015-09-01

The study aims to evaluate the association between abdominal obesity with meal intake behaviour such as having a forenoon meal, having an afternoon meal and snacking. This cross-sectional study includes n = 1314 participants aged 20-79 who were interviewed during the Cardiac health "Semanas del Corazon" events in four Spanish cities (Madrid, Las Palmas, Seville and Valencia) in 2008. Waist circumference, weight and height were assessed to determine abdominal obesity (waist circumference: ≥88 cm in women and ≥102 cm in men) and BMI, respectively. The intake of forenoon and afternoon meal and snacking between the participants' regular meals were assessed with a questionnaire that also included individual risk factors. The information obtained about diet was required to calculate an Unhealthy Habit Score and a score reflecting the Achievement of Dietary Guidelines. Adjusted logistic regressions were used to examine the association between abdominal obesity and the mentioned meal intake behaviour controlling for sex, age, individual risk factors, BMI and diet. Having an afternoon meal (OR 0.60; 95% CI (0.41-0.88)) was negatively associated with abdominal obesity after adjusting for all confounders, whereas the positive association of snacking (OR 1.39; 95% CI (1.05-1.85)) was not independent of BMI (OR 1.25; 95% CI (0.84-1.87)). Taking a forenoon meal did not show any associations (OR 0.92; 95% CI (0.63-1.34)) with abdominal obesity. The results obtained could be helpful in the promotion of healthy habits in nutritional education programmes and also in health programmes preventing abdominal obesity. Copyright © 2015 Elsevier Ltd. All rights reserved.

Increasing work-time influence: consequences for flexibility, variability, regularity and predictability.

Science.gov (United States)

Nabe-Nielsen, Kirsten; Garde, Anne Helene; Aust, Birgit; Diderichsen, Finn

2012-01-01

This quasi-experimental study investigated how an intervention aiming at increasing eldercare workers' influence on their working hours affected the flexibility, variability, regularity and predictability of the working hours. We used baseline (n = 296) and follow-up (n = 274) questionnaire data and interviews with intervention-group participants (n = 32). The work units in the intervention group designed their own intervention comprising either implementation of computerised self-scheduling (subgroup A), collection of information about the employees' work-time preferences by questionnaires (subgroup B), or discussion of working hours (subgroup C). Only computerised self-scheduling changed the working hours and the way they were planned. These changes implied more flexible but less regular working hours and an experience of less predictability and less continuity in the care of clients and in the co-operation with colleagues. In subgroup B and C, the participants ended up discussing the potential consequences of more work-time influence without actually implementing any changes. Employee work-time influence may buffer the adverse effects of shift work. However, our intervention study suggested that while increasing the individual flexibility, increasing work-time influence may also result in decreased regularity of the working hours and less continuity in the care of clients and co-operation with colleagues.

Effects of Toasting Time on Digestive Hydrolysis of Soluble and Insoluble 00-Rapeseed Meal Proteins

NARCIS (Netherlands)

Salazar-Villanea, Sergio; Bruininx, Erik M.A.M.; Gruppen, Harry; Carré, Patrick; Quinsac, Alain; Poel, van der Thomas

2017-01-01

Thermal damage to proteins can reduce their nutritional value. The effects of toasting time on the kinetics of hydrolysis, the resulting molecular weight distribution of 00-rapeseed meal (RSM) and the soluble and insoluble protein fractions separated from the RSM were studied. Hydrolysis was

Mind over platter: pre-meal planning and the control of meal size in humans.

Science.gov (United States)

Brunstrom, J M

2014-07-01

It is widely accepted that meal size is governed by psychological and physiological processes that generate fullness towards the end of a meal. However, observations of natural eating behaviour suggest that this preoccupation with within-meal events may be misplaced and that the role of immediate post-ingestive feedback (for example, gastric stretch) has been overstated. This review considers the proposition that the locus of control is more likely to be expressed in decisions about portion size, before a meal begins. Consistent with this idea, we have discovered that people are extremely adept at estimating the 'expected satiety' and 'expected satiation' of different foods. These expectations are learned over time and they are highly correlated with the number of calories that end up on our plate. Indeed, across a range of foods, the large variation in expected satiety/satiation may be a more important determinant of meal size than relatively subtle differences in palatability. Building on related advances, it would also appear that memory for portion size has an important role in generating satiety after a meal has been consumed. Together, these findings expose the importance of planning and episodic memory in the control of appetite and food intake in humans.

Just how convenient is convenience? An empirical study of the associations between perceived convenience, meal preparation activities and ready meals' characteristics

DEFF Research Database (Denmark)

Costa, Ana I.A.; Ruijschop, R. M. A. J.

2006-01-01

Parallel to considerations about settings, selection of the appropriate level of time, effort and care to be put into meal preparation is an important determinant of food choice. Nevertheless, significant relations between the time/energy consumers are willing to devote to food preparation...... and the types of meals they eat are surprisingly hard to find. One explanation for this could be that perceived convenience finds little support on the technological attributes of products like ready meals. This study's aim was to uncover significant relations between perceived convenience, meal preparation...... activities and technological attributes of frozen pizzas. Ninety-eight Dutch meal preparers, 18-29 years old, were asked to rate expected convenience attributes of frozen pizzas; (2) prepare and consume these pizzas in a home-like setting; (3) rate experienced convenience after consumption. Pizzas were also...

Comparative evaluation of different soybean meal and the replacement using peanut, rapeseed and fish meal for broilers .

Directory of Open Access Journals (Sweden)

Budi Tangendjaja

1996-06-01

Full Text Available Two feeding experiments have been conducted to test the different sources of soybean meal (local, India, USA and the partial substitution with peanut meal (10%, rapeseed meal (5% and fish meal (5% in the diet for broiler. The first feeding experiment was carried out on broiler starter for 4 weeks in wire cages . Twelve rations in factorial design (3 x 4 were conducted using 6 birds/cage and replicated 6 times . Birds fed India soybean meal had significantly less body weight (1,000 g than those fed local or USA soybean meals (1,037 and 1,023 g, respectively . Partial substitution with peanut, rapeseed or fish meal did not affect body weight, feed consumption or feed/gain ratio . The average consumption and feed/gain were 1,535 g and 1,569, respectively . In second experiment, one thousand five hundred broiler chicks were allocated in 6 dietary treatments in factorial design (3 x 2 . Factor one was different sources of soybean meal (local, India and USA and factor two was the inclusion of peanut meal at 0 and 10%. Birds were kept on litter system for 6 weeks . Each treatment used 5 replicates and 50 birds/replicate . The results show no effect of the treatment to any parameter measured . Body weight of bird fed local, India and USA soybean meal were 1,662, 1,641 and 1,669 g and feed/gain were 2 .043, 2 .051 and 2.035, respectively . Cost analysis indicates that ration uses local soybean meal gives a higher cost than those of India and USA soybean meals.

Family Meals

Science.gov (United States)

... Staying Safe Videos for Educators Search English Español Family Meals KidsHealth / For Parents / Family Meals What's in ... even more important as kids get older. Making Family Meals Happen It can be a big challenge ...

Some effects of temperature, meal size, and body weight on gastric evacuation time in the dab Limanda limanda (L)

Energy Technology Data Exchange (ETDEWEB)

Jobling, M; Gwyther, D; Grove, D J

1977-03-01

Gastric emptying time in the dab, Limanda limanda, has been studied using an X-ray technique. The addition of 25% barium sulphate to a test meal did not significantly affect the transit time. Lowering the experimental temperature from 16.4 to 8.5/sup 0/C markedly decreased gastric evacuation time. An increase in ration size led to an increase in the time required to empty the stomach and also to increase the amount of food digested per unit of time. For any given ration size, expressed as percent body weight, the larger the animal the longer is the time required for evacuation of that meal. We suggest that the food intake per day, as a percentage of live body weight, will be smaller for larger L. limanda in the wild.

The Hospitable Meal Model

DEFF Research Database (Denmark)

Justesen, Lise; Overgaard, Svend Skafte

2017-01-01

This article presents an analytical model that aims to conceptualize how meal experiences are framed when taking into account a dynamic understanding of hospitality: the meal model is named The Hospitable Meal Model. The idea behind The Hospitable Meal Model is to present a conceptual model...... that can serve as a frame for developing hospitable meal competencies among professionals working within the area of institutional foodservices as well as a conceptual model for analysing meal experiences. The Hospitable Meal Model transcends and transforms existing meal models by presenting a more open......-ended approach towards meal experiences. The underlying purpose of The Hospitable Meal Model is to provide the basis for creating value for the individuals involved in institutional meal services. The Hospitable Meal Model was developed on the basis of an empirical study on hospital meal experiences explored...

Guangzhou’s Baozai Meal a Popular Fast Food

Institute of Scientific and Technical Information of China (English)

1995-01-01

IN Guangzhou, where restaurants are plentiful and food from many places is served, the baozai meal, a kind of traditional Chinese fast food, has retained its place in the hearts of Guangzhou’s caterers. The history of the baozai meal starts at least from the beginning of this century. By the end of the Qing Dynasty, Guangzhou was the largest trading port in south China with a developed, commodities-based economy. There were many dockworkers and porters living in the city at the time. They worked very hard and were often too busy to eat their meals at home. As a result, different kinds of meals were invented to meet their needs, such as the botou meal (bo is kind of earthen bowl), the dietou meal (die is small plate) and the baozai meal

Relationships of adolescent's dietary habits with personality traits and food neophobia according to family meal frequency

Science.gov (United States)

Cho, Mi Sook; Kim, Miseon

2014-01-01

BACKGROUND A higher frequency of family meals is associated with good dietary habits in young people. This study focused on the relationships of family meal frequency with food neophobia and personality traits in adolescents. SUBJECTS/METHOD For this purpose, we administered a survey to 495 middle school students in Seoul metropolitan city, after which the data were analyzed using the SPSS (18.0) program. Pearson correlation was used to determine the relationships among dietary habits, personality traits, and food neophobia according to frequency of family meals. RESULTS Dietary habits, personality traits, and food neophobia all showed significant differences according to the frequency of family meals. Further, eating regular family meals was associated with good dietary habits (P food neophobia (P habits and food neophobia showed a negative correlation (P habits and personality traits showed a positive correlation (P food neophobia showed a negative correlation (P habits, personality traits, and food neophobia in adolescents. PMID:25110570

Diverse Regular Employees and Non-regular Employment (Japanese)

OpenAIRE

MORISHIMA Motohiro

2011-01-01

Currently there are high expectations for the introduction of policies related to diverse regular employees. These policies are a response to the problem of disparities between regular and non-regular employees (part-time, temporary, contract and other non-regular employees) and will make it more likely that workers can balance work and their private lives while companies benefit from the advantages of regular employment. In this paper, I look at two issues that underlie this discussion. The ...

Meals ready to eat: a brief history and clinical vignette with discussion on civilian applications.

Science.gov (United States)

Feagans, Jacob M; Jahann, Darius A; Barkin, Jamie S

2010-03-01

Meals ready to eat (MRE) have undergone many revisions of their origins in the trench ration from World War I. The MRE was implemented in 1980. Its design allows extended storage and easy, safe meal preparation. MRE sodium content varies by meal and may range from 1.6 g/meal to 2.3 g/meal. The average MRE contains 1,200 kcal. When consumed as intended, MREs are adequate for maintaining a soldier's physical parameters without undesirable consequences. The average soldier has a healthy cardiovascular system, has the ability to excrete high sodium loads, and has high insensible losses. The American Heart Association recommends limiting sodium to 2.3 g/day for the general population. Additionally, those with heart failure should limit sodium to 2 g/day. Excess intake of calories and electrolytes may lead to adverse outcomes in certain populations. We describe a case of heart failure exacerbated by regular MRE consumption and the "perfect storm" of risk factors encountered with postdisaster distribution of MREs to a civilian population.

Postprandial oxidative stress in response to dextrose and lipid meals of differing size.

Science.gov (United States)

Bloomer, Richard J; Kabir, Mohammad M; Marshall, Kate E; Canale, Robert E; Farney, Tyler M

2010-07-27

We have recently noted that ingestion of dietary lipid (in the form of heavy whipping cream) leads to greater oxidative stress than dietary carbohydrate (in the form of dextrose), when consumed in isocaloric amounts. In the present investigation we attempted to replicate our work and also to determine the oxidative stress response to dextrose and lipid meals of two different kilocalorie (kcal) amounts. Nine young (22 +/- 2 years), healthy men consumed in a random order, cross-over design one of four meals/drinks: dextrose at 75 g (300 kcals), dextrose at 150 g (600 kcals), lipid at 33 g (300 kcals), lipid at 66 g (600 kcals). Blood samples were collected Pre meal, and at 30 min, 60 min, 120 min, and 180 min post meal. Samples were assayed for glucose, triglycerides (TAG), malondialdehyde (MDA), and hydrogen peroxide (H2O2). Area under the curve (AUC) was calculated for each variable, and a 4 x 5 ANOVA was utilized to further analyze data. A meal x time effect (p = 0.0002) and a time effect was noted for glucose (p Pre, 1 hr, 2 hr, and 3 hr). The dextrose meals primarily contributed to this time effect. No other effects were noted for glucose (p > 0.05). A meal effect was noted for TAG (p = 0.01; 66 g lipid meal > 75 g and 150 g dextrose meals). No other effects were noted for TAG (p > 0.05). An AUC effect was noted for MDA (p = 0.04; 66 g lipid meal > 75 g and 150 g dextrose meals). A meal x time effect (p = 0.02) and a meal effect was noted for MDA (p = 0.004; 66 g lipid meal > 75 g and 150 g dextrose meals). No time effect was noted for MDA (p = 0.72). An AUC effect was noted for H2O2 (p = 0.0001; 66 g lipid meal > 33 g lipid meal and 75 g and 150 g dextrose meals). A meal x time effect (p = 0.0002), a meal effect (p 33 g lipid meal and 75 g and 150 g dextrose meals), and a time effect was noted for H2O2 (p Pre, 30 min, and 1 hr; 3 hr > Pre). The time effect for H2O2 was primarily influenced by the 66 g lipid meal. These data indicate that 1) minimal oxidative

Postprandial oxidative stress in response to dextrose and lipid meals of differing size

Directory of Open Access Journals (Sweden)

Canale Robert E

2010-07-01

Full Text Available Abstract We have recently noted that ingestion of dietary lipid (in the form of heavy whipping cream leads to greater oxidative stress than dietary carbohydrate (in the form of dextrose, when consumed in isocaloric amounts. Objective In the present investigation we attempted to replicate our work and also to determine the oxidative stress response to dextrose and lipid meals of two different kilocalorie (kcal amounts. Design Nine young (22 ± 2 years, healthy men consumed in a random order, cross-over design one of four meals/drinks: dextrose at 75 g (300 kcals, dextrose at 150 g (600 kcals, lipid at 33 g (300 kcals, lipid at 66 g (600 kcals. Blood samples were collected Pre meal, and at 30 min, 60 min, 120 min, and 180 min post meal. Samples were assayed for glucose, triglycerides (TAG, malondialdehyde (MDA, and hydrogen peroxide (H2O2. Area under the curve (AUC was calculated for each variable, and a 4 × 5 ANOVA was utilized to further analyze data. Results A meal × time effect (p = 0.0002 and a time effect was noted for glucose (p Pre, 1 hr, 2 hr, and 3 hr. The dextrose meals primarily contributed to this time effect. No other effects were noted for glucose (p > 0.05. A meal effect was noted for TAG (p = 0.01; 66 g lipid meal > 75 g and 150 g dextrose meals. No other effects were noted for TAG (p > 0.05. An AUC effect was noted for MDA (p = 0.04; 66 g lipid meal > 75 g and 150 g dextrose meals. A meal × time effect (p = 0.02 and a meal effect was noted for MDA (p = 0.004; 66 g lipid meal > 75 g and 150 g dextrose meals. No time effect was noted for MDA (p = 0.72. An AUC effect was noted for H2O2 (p = 0.0001; 66 g lipid meal > 33 g lipid meal and 75 g and 150 g dextrose meals. A meal × time effect (p = 0.0002, a meal effect (p 33 g lipid meal and 75 g and 150 g dextrose meals, and a time effect was noted for H2O2 (p Pre, 30 min, and 1 hr; 3 hr > Pre. The time effect for H2O2 was primarily influenced by the 66 g lipid meal. Conclusions

The impact of meal attributes and nudging on healthy meal consumption

DEFF Research Database (Denmark)

Thunström, Linda; Nordström, Leif Jonas

2013-01-01

We use a field experiment in a lunch restaurant to analyze how meal attributes and a “nudge” impact healthy labeled meal consumption. The nudge consists of increasing the salience of healthy labeled meals by placing them at the top of the menu. We find that certain meal attributes (e.g. poultry...

Maggot meal as a substitute for fish meal in laying chicken diet ...

African Journals Online (AJOL)

A 56-day experiment was conducted to determine thereplacement value of maggot meal for fish meal in diet of laying chicken. Fish meal was included at 30 g kg-1 of the control diet. Maggot meal incrementally replaced fish meal at 250, 500, 750, and 1000 g kg-1 on crude protein basis. The five diets were fed to a total of ...

Determinants of meal satisfaction in a workplace environment

DEFF Research Database (Denmark)

Haugaard, Pernille; Stancu, Catalin M.; Brockhoff, Per B.

2016-01-01

before lunch. Time available, mindful eating and eating with close colleagues were positively associated with perceived ambience. The results indicate that consumers' satisfaction with workplace meals can be increased by putting emphasis on the quality of food served, but equally important...... is the ambience in the lunch situation. Most of the ambience factors were related to available time and mental resources of the participants and the possibility to share the meal with close colleagues. These are factors that can be facilitated by the service provider, but not directly influenced.......Workplace lunches are recurrent meal occasions that can contribute to the general well-being of employees. The objective of our research was to study which factors influence consumers' satisfaction with these meals by exploring the relative role of food-related, personal, situational factors. Using...

Parenting Style and Family Meals: Cross-Sectional and 5-year Longitudinal Associations

Science.gov (United States)

Berge, Jerica M.; Wall, Melanie; Neumark-Sztainer, Dianne; Larson, Nicole; Story, Mary

2010-01-01

Background Research on family meals in the last decade has shown a positive association between family meal frequency and adolescent healthy dietary intake. However, less is known about factors within the home environment, such as parenting style, which may be associated with family meal patterns. Objective The purpose of this study is to test cross-sectional and five-year longitudinal associations between parenting styles (authoritative, authoritarian, permissive, neglectful) and the frequency of family meals among adolescents. Study Design Data were from Project EAT (Eating Among Teens), a population-based study comprised of youth from diverse ethnic/racial and socioeconomic backgrounds. Two cohorts of adolescents (middle school, high school) completed in-class surveys in 1999 (Time 1) and mailed surveys in 2004 (Time 2). Multiple linear regression models were used to predict mean frequency of family meals at Time 1 and Time 2 from adolescent report of parenting style (both mother and father) at Time 1. Cross-sectional analyses included both adolescent cohorts (n = 4,746) and longitudinal analyses included only the younger cohort (n = 806) because family meal frequency was not assessed in the older cohort at Time 2. Results Cross-sectional results for adolescent girls indicated a positive association between maternal and paternal authoritative parenting style and frequency of family meals. For adolescent boys, maternal authoritative parenting style was associated with more frequent family meals. Longitudinal results indicated that authoritative parenting style predicted higher frequency of family meals five years later, but only between opposite sex parent/adolescent dyads. Conclusions Future research should identify additional factors within the home environment that are associated with family meal frequency in order to develop effective interventions that result in increased family meals for youth. Also, future research should investigate the mealtime behaviors

Parenting style and family meals: cross-sectional and 5-year longitudinal associations.

Science.gov (United States)

Berge, Jerica M; Wall, Melanie; Neumark-Sztainer, Dianne; Larson, Nicole; Story, Mary

2010-07-01

Research on family meals in the past decade has shown a positive association between family meal frequency and adolescent healthy dietary intake. However, less is known about factors within the home environment, such as parenting style, that may be associated with family meal patterns. The purpose of this study is to test cross-sectional and 5-year longitudinal associations between parenting styles (authoritative, authoritarian, permissive, and neglectful) and the frequency of family meals among adolescents. Data were from Project Eating Among Teens, a population-based study comprised of youth from diverse ethnic/racial and socioeconomic backgrounds. Two cohorts of adolescents (middle school and high school) completed in-class surveys in 1999 (Time 1) and mailed surveys in 2004 (Time 2). Multiple linear regression models were used to predict mean frequency of family meals at Time 1 and Time 2 from adolescent report of parenting style (both mother and father) at Time 1. Cross-sectional analyses included both adolescent cohorts (n=4,746) and longitudinal analyses included only the younger cohort (n=806) because family meal frequency was not assessed in the older cohort at Time 2. Cross-sectional results for adolescent girls indicated a positive association between maternal and paternal authoritative parenting style and frequency of family meals. For adolescent boys, maternal authoritative parenting style was associated with more frequent family meals. Longitudinal results indicated that authoritative parenting style predicted higher frequency of family meals 5 years later, but only between opposite sex parent/adolescent dyads. Future research should identify additional factors within the home environment that are associated with family meal frequency to develop effective interventions that result in increased family meals for youth. Also, future research should investigate the mealtime behaviors of authoritative parents and identify specific behaviors that dietetics

Effects of protein supplements consumed with meals, versus between meals, on resistance training-induced body composition changes in adults: a systematic review.

Science.gov (United States)

Hudson, Joshua L; Bergia, Robert E; Campbell, Wayne W

2018-06-01

The impact of timing the consumption of protein supplements in relation to meals on resistance training-induced changes in body composition has not been evaluated systematically. The aim of this systematic review was to assess the effect of consuming protein supplements with meals, vs between meals, on resistance training-induced body composition changes in adults. Studies published up to 2017 were identified with the PubMed, Scopus, Cochrane, and CINAHL databases. Two researchers independently screened 2077 abstracts for eligible randomized controlled trials of parallel design that prescribed a protein supplement and measured changes in body composition for a period of 6 weeks or more. In total, 34 randomized controlled trials with 59 intervention groups were included and qualitatively assessed. Of the intervention groups designated as consuming protein supplements with meals (n = 16) vs between meals (n = 43), 56% vs 72% showed an increase in body mass, 94% vs 90% showed an increase in lean mass, 87% vs 59% showed a reduction in fat mass, and 100% vs 84% showed an increase in the ratio of lean mass to fat mass over time, respectively. Concurrently with resistance training, consuming protein supplements with meals, rather than between meals, may more effectively promote weight control and reduce fat mass without influencing improvements in lean mass.

[原著］Effect of Meal-Timing on Body Weight Gain in Young Women

OpenAIRE

Wang, Ming-Fu; Huang, Sheng-Chi; Chung, Hei-Mei; Lo, Shuen-Fang; Haeno, Fumiyo; Nomura, Satomi; Ikemiyasiro, Midori; Shinjo, Sumie; Asato, Liu; Yamamoto, Shigeru; Department of Food and Nutrition, Providence University, Taichung, Taiwan; Research Center of Comprehensive Medicine. Faculty of Medicine, University of the Ryukyus, Okinawa, Japan

1993-01-01

This study was designed to find when to eat for better weight control. Five experiments of 10 days duration were done with 7 young women volunteers. The daily energy intake was 33 kcal/kg in all the experiments but the time or size of meals was different in each experiment. We observed that the later the time of dinner, the more the weight gain; breakfast did not have any effect on the weight gain and an evening snack before dinner prevented weight gain due to a late dinner. These results sug...

quality of broiler fed diet supplemented by garlic meal and white turmeric meal

Directory of Open Access Journals (Sweden)

Nanung Danar Dono

2010-06-01

Full Text Available This research was done within 42 days to investigate the effect of diet supplemented by garlic (Allium sativum and white turmeric (Curcuma xanthorrhiza Roxb meals on physical and chemical quality of broiler meat. The number of 90 broiler DOC were used in this study. They were randomly allocated into 18 unit of cages. During the study, the chicken were given 6 feeding treatments, i.e.: R-0 (98.0% base diet + 2.0% filler; as control diet, RB-1 (98.0% base diet + 1.0% garlic meal + 1.0% filler, RB-2 (98.0% base diet + 2.0% garlic meal, RT-1 (98.0% base diet + 1.0% white turmeric meal + 1.0% filler, RT-2 (98.0% base diet + 2.0% white turmeric meal, and RB1T1 (98.0% base diet + 1.0% garlic meal + 1.0% white turmeric meal. The base diet was composed of: yellow corn, soybean meal, fish meal, rice polishing meal, sorghum, poultry meat meal, mineral mix, and was design to contain 17.5% crude protein and metabolizable energy 2,900 kcal/kg. Variables observed were: physical appearance (slaughter weight, non-feather weight, carcass weight, physical quality (pH, water holding capacity, cooking lose, tenderness, and cholesterol content (breast meat and blood cholesterol. All data were statistically analyzed by the Oneway of ANOVA and followed by the DMRT for significant results. Results showed that 1.0 - 2.0% garlic meal and 1.0 - 2.0% white turmeric meal supplementation reduced: breast meat cholesterol (P < 0.05, cooking lose (P < 0.05, and increased: pH (P < 0.01, and water holding capacity (P < 0.01 and improved tenderness (P < 0.05. Supplementation of 2% garlic meal and white turmeric meal didn’t affect slaughter weight, non-feather weight, carcass weight, nor blood cholesterol.

GROWTH PERFORMANCE AND FEED CONVERSION RATIO (FCR OF HYBRID FINGERLINGS (CATLA CATLA X LABEO ROHITA FED ON COTTONSEED MEAL, SUNFLOWER MEAL AND BONE MEAL

Directory of Open Access Journals (Sweden)

T. SAHZADI, M. SALIM, UM-E-KALSOOM AND K. SHAHZAD

2006-10-01

Full Text Available An experiment was conducted in six glass aquaria to study the growth performance and feed conversion ratio (FCR of hybrid fingerlings (Catla catla x Labeo rohita fed on sunflower meal, cottonseed meal and bone meal. Two replicates for each ingredient were followed. The feed was supplied at the rate of 4% of wet body weight of fingerlings twice a day. The hybrid (Catla catla x Labeo rohita fingerlings gained highest body weight (1.62 ± 0.0 g on sunflower meal, followed by cottonseed meal (1.61 ± 0.01 g and bone meal (1.52 ± 0.0 g. The total length obtained by hybrid fish was 6.35 ± 0.05 cm on sunflower meal, 6.12 ± 0.05 cm on cottonseed meal and 5.85 ± 0.05 cm on bone meal. The overall mean values of FCR were lower (better on sunflower meal (1.78 ± 0.05, followed by cottonseed meal (2.17 ± 0.01 and bone meal (2.46 ± 0.01. Thus, The sunflower meal and cottonseed meal, on the basis of growth performance and better FCR, can be included in the feed formulation for hybrid fingerlings.

Texture and savoury taste influences on food intake in a realistic hot lunch time meal.

Science.gov (United States)

Forde, C G; van Kuijk, N; Thaler, T; de Graaf, C; Martin, N

2013-01-01

Previous studies with model foods have shown that softer textures lead to higher eating rates and higher ad libitum food intake and higher intensity of salt taste has been shown to result in a lower ad libitum food intake. These observations have yet to be replicated in the context of realistic solid hot meal components. The objective of the present study was to assess the effect of texture and taste on the ad libitum intake of a realistic hot lunchtime meal. The meals consisted of potatoes, carrots, steak and gravy varied according to a 2 (texture: mashed vs. whole) × 2 (taste: standard taste vs. strong taste) design. The texture dimension referred to mashed potatoes, mashed carrots and pieces of steak vs. whole boiled potatoes, whole boiled carrots and whole steak. The taste was varied by manipulating the taste intensity of the gravy to be either standard or high intensity savoury taste. The current study used a between groups, single course ad libitum design whereby subjects were recruited for a one off meal study, during which their food intake was measured. The four groups consisted of about 40 subjects (mashed, standard, n=37; mashed, savoury n=39; whole, standard n=40; and whole, savoury n=41) matched for age (average age=44.8 ± 5.3), gender (on average 19 males and 20 females), normal BMI (average 22.6 ± 1.7) and dietary restraint score (DEBQ score=1.74 ± 0.6). The results showed that the estimated means of the intake of the two mashed conditions was 563.2 ± 20.3g and intake of whole meal was 527.5 ± 20.0 g (p=0.23). The texture effect was significant in the higher savoury condition with an average of 91 g less food consumed in the solid-savoury meal than in the mashed-savoury meal. This effect was not replicated in the standard gravy condition, with no significant difference between solid and mashed textures. This was reflected in an interaction effect that was approaching significance (p=0.051). The estimated mean eating rate in the two mashed

A Pilot Survey of Food Frequencies, Meal Frequencies and Meal Patterns of Preschool Children in East Los Angeles.

Science.gov (United States)

Lewis, Jane S.; And Others

The food frequency, meal frequency, and meal patterns of a group of Mexican American children attending Head Start in East Los Angeles and their siblings were studied. Fifty dietary questionnaires in English and in Spanish with written instructions were distributed to parents. Parents were asked to record for a 3 day period the eating time, type…

School meals and educational outcomes in rural Ethiopia

OpenAIRE

Poppe, Robert; Frölich, Markus; Haile, Getinet

2017-01-01

We investigate the relationship between providing school meals programme and educational outcomes in Ethiopia. Using data from school catchment areas across rural Ethiopia, the paper examines the role played by programme modalities and their implementation. The results indicate that supplementing on-site school meals with take-home rations can be beneficial for concentration, reading, writing and arithmetic skills. The timing of the distribution of school meals is also found to play an import...

Earthworm and maggots meals as potential fishmeal replacement

OpenAIRE

Yaqub, H.B.

1997-01-01

Three meals were formulated from the earthworm (Endrilus eugineae) and maggot (Musca domestica) and fish (Engraulis encrosicolus). These meals were evaluated as a potential replacement for fishmeal. This is because fishmeal could be very expensive at times. The three meals were used in feeding the catfish (Heterobranchus isopterus) fry for 30 days. The study was conducted in 1991 at the Institute of Renewable Natural Resources Farm, University of Science and Technology. Two replicate...

Manifold-splitting regularization, self-linking, twisting, writhing numbers of space-time ribbons

International Nuclear Information System (INIS)

Tze, C.H.

1988-01-01

The authors present an alternative formulation of Polyakov's regularization of Gauss' integral formula for a single closed Feynman path. A key element in his proof of the D = 3 fermi-bose transmutations induced by topological gauge fields, this regularization is linked here with the existence and properties of a nontrivial topological invariant for a closed space ribbon. This self-linking coefficient, an integer, is the sum of two differential characteristics of the ribbon, its twisting and writhing numbers. These invariants form the basis for a physical interpretation of our regularization. Their connection to Polyakov's spinorization is discussed. The authors further generalize their construction to the self-linking, twisting and writhing of higher dimensional d = eta(odd) submanifolds in D = (2eta + 1) space-time

The associations of meals and snacks on family meals among a sample of grade 7 students from Southwestern Ontario.

Science.gov (United States)

Woodruff, Sarah J; Campbell, Katherine; Campbell, Ty; Cole, Mary

2014-11-01

Research has shown the positive associations of family meals and diet quality. However, little is known about how other meals/snacks may be associated with family meals. The purpose was to determine the associations among the frequency and calorie consumption of meals/snacks and family dinners. Cross-sectional. Data were collected using Web-based Eating Behaviour Questionnaire (WEB-Q), including a 24-h diet recall for breakfast, morning snack, lunch, afternoon snack, dinner, and evening snack. Measured height and weight were used to determine body weight status (BMI). Participants included 1068 grade 7 students (52% males) from 26 schools in Windsor Essex County, Ontario, Canada. Meal, snack, and total daily caloric intake; meal and snack frequency; with whom dinner was consumed, and weekly family dinner frequency. Exploratory one-way ANOVAs and chi-square tests; nominal and ordinal logistic regression. Ninety-three percent of participants consumed dinner with family members on the night prior to the survey and 77% reported usually consuming dinner/supper with at least one parent on six to seven nights/week. Those who had dinner with family members consumed 4.88 (SD 1.1) meals/snacks per day compared with 4.40 (SD 1.3) and 4.40 (SD 1.3) times/day for consuming dinner alone or with friends, respectively (p=0.006). On the day prior to the survey, participants were less likely to consume a family meal if they consumed a lower number of meals and snacks per day (OR=0.69 (95% CI: 0.55, 0.87), psnacks per day (OR=0.84 (95% CI: 0.74, 0.96), p=0.009). While specific meals and snacks were not associated with family dinner, overall eating frequency was positively associated with family meals. Copyright © 2014 Elsevier Ltd. All rights reserved.

Paying for convenience: comparing the cost of takeaway meals with their healthier home-cooked counterparts in New Zealand.

Science.gov (United States)

Mackay, Sally; Vandevijvere, Stefanie; Xie, Pei; Lee, Amanda; Swinburn, Boyd

2017-09-01

Convenience and cost impact on people's meal decisions. Takeaway and pre-prepared foods save preparation time but may contribute to poorer-quality diets. Analysing the impact of time on relative cost differences between meals of varying convenience contributes to understanding the barrier of time to selecting healthy meals. Six popular New Zealand takeaway meals were identified from two large national surveys and compared with similar, but healthier, home-made and home-assembled meals that met nutrition targets consistent with New Zealand Eating and Activity Guidelines. The cost of each complete meal, cost per kilogram, and confidence intervals of the cost of each meal type were calculated. The time-inclusive cost was calculated by adding waiting or preparation time cost at the minimum wage. A large urban area in New Zealand. For five of six popular meals, the mean cost of the home-made and home-assembled meals was cheaper than the takeaway meals. When the cost of time was added, all home-assembled meal options were the cheapest and half of the home-made meals were at least as expensive as the takeaway meals. The home-prepared meals were designed to provide less saturated fat and Na and more vegetables than their takeaway counterparts; however, the home-assembled meals provided more Na than the home-made meals. Healthier home-made and home-assembled meals were, except one, cheaper options than takeaways. When the cost of time was added, either the home-made or the takeaway meal was the most expensive. This research questions whether takeaways are better value than home-prepared meals.

Feeding behavior of lambs fed diets containing peach palm meal

Directory of Open Access Journals (Sweden)

Alana Batista dos Santos

2016-06-01

Full Text Available The aim of this study was to evaluate the feeding behavior of lambs fed diets containing peach palm meal replacing maize (0, 10, 40, 60, and 85% DM. Thirty Santa Inês sheep with an average initial body weight of 21.6 ± 0.87 kg were distributed in a completely randomized design with five diets and six replicates. Feeding time in min kg–1 DM and min kg–1 NDFap increased by 34 min and 99.6 min, respectively, with each level of substitution of maize for the peach palm meal. Rumination and chewing times, in min kg–1 DM and min kg–1 NDF, also increased in response to the substitution of maize for peach palm meal. When expressed in min day–1, rumination and chewing activities decreased by 12.4 and 14.6 min, respectively, as the amount of peach palm meal in the concentrate was increased. The time spent idle increased linearly (P < 0.05, by 14.6 min day–1, with the replacement levels, compared with the control diet. Peach palm meal in the composition of sheep diets reduces the intakes of dry matter and fiber and decreases the feed and rumination efficiencies. Replacing maize by peach palm meal increases the feeding time and rumination and chewing activities of feedlot lambs.

Planning Meals

Science.gov (United States)

... Take the guess work out of what to eat using our tips, recipes and sample meals. Featured Book: Ultimate Diabetes Meal Planner includes weekly plans for breakfast, lunch, dinner, and snacks, along with detailed recipes that make ...

A Regularized Linear Dynamical System Framework for Multivariate Time Series Analysis.

Science.gov (United States)

Liu, Zitao; Hauskrecht, Milos

2015-01-01

Linear Dynamical System (LDS) is an elegant mathematical framework for modeling and learning Multivariate Time Series (MTS). However, in general, it is difficult to set the dimension of an LDS's hidden state space. A small number of hidden states may not be able to model the complexities of a MTS, while a large number of hidden states can lead to overfitting. In this paper, we study learning methods that impose various regularization penalties on the transition matrix of the LDS model and propose a regularized LDS learning framework (rLDS) which aims to (1) automatically shut down LDSs' spurious and unnecessary dimensions, and consequently, address the problem of choosing the optimal number of hidden states; (2) prevent the overfitting problem given a small amount of MTS data; and (3) support accurate MTS forecasting. To learn the regularized LDS from data we incorporate a second order cone program and a generalized gradient descent method into the Maximum a Posteriori framework and use Expectation Maximization to obtain a low-rank transition matrix of the LDS model. We propose two priors for modeling the matrix which lead to two instances of our rLDS. We show that our rLDS is able to recover well the intrinsic dimensionality of the time series dynamics and it improves the predictive performance when compared to baselines on both synthetic and real-world MTS datasets.

Regular Breakfast and Blood Lead Levels among Preschool Children

Directory of Open Access Journals (Sweden)

Needleman Herbert

2011-04-01

Full Text Available Abstract Background Previous studies have shown that fasting increases lead absorption in the gastrointestinal tract of adults. Regular meals/snacks are recommended as a nutritional intervention for lead poisoning in children, but epidemiological evidence of links between fasting and blood lead levels (B-Pb is rare. The purpose of this study was to examine the association between eating a regular breakfast and B-Pb among children using data from the China Jintan Child Cohort Study. Methods Parents completed a questionnaire regarding children's breakfast-eating habit (regular or not, demographics, and food frequency. Whole blood samples were collected from 1,344 children for the measurements of B-Pb and micronutrients (iron, copper, zinc, calcium, and magnesium. B-Pb and other measures were compared between children with and without regular breakfast. Linear regression modeling was used to evaluate the association between regular breakfast and log-transformed B-Pb. The association between regular breakfast and risk of lead poisoning (B-Pb≥10 μg/dL was examined using logistic regression modeling. Results Median B-Pb among children who ate breakfast regularly and those who did not eat breakfast regularly were 6.1 μg/dL and 7.2 μg/dL, respectively. Eating breakfast was also associated with greater zinc blood levels. Adjusting for other relevant factors, the linear regression model revealed that eating breakfast regularly was significantly associated with lower B-Pb (beta = -0.10 units of log-transformed B-Pb compared with children who did not eat breakfast regularly, p = 0.02. Conclusion The present study provides some initial human data supporting the notion that eating a regular breakfast might reduce B-Pb in young children. To our knowledge, this is the first human study exploring the association between breakfast frequency and B-Pb in young children.

Interrupting Prolonged Sitting with Regular Activity Breaks does not Acutely Influence Appetite: A Randomised Controlled Trial

OpenAIRE

Evelyn M. Mete; Tracy L. Perry; Jillian J. Haszard; Ashleigh R. Homer; Stephen P. Fenemor; Nancy J. Rehrer; C. Murray Skeaff; Meredith C. Peddie

2018-01-01

Regular activity breaks increase energy expenditure; however, this may promote compensatory eating behaviour. The present study compared the effects of regular activity breaks and prolonged sitting on appetite. In a randomised, cross-over trial, 36 healthy adults (BMI (Body Mass Index) 23.9 kg/m2 (S.D. = 3.9)) completed four, two-day interventions: two with prolonged sitting (SIT), and two with sitting and 2 min of walking every 30 min (RAB). Standardized meals were provided throughout the in...

Neutrino stress tensor regularization in two-dimensional space-time

International Nuclear Information System (INIS)

Davies, P.C.W.; Unruh, W.G.

1977-01-01

The method of covariant point-splitting is used to regularize the stress tensor for a massless spin 1/2 (neutrino) quantum field in an arbitrary two-dimensional space-time. A thermodynamic argument is used as a consistency check. The result shows that the physical part of the stress tensor is identical with that of the massless scalar field (in the absence of Casimir-type terms) even though the formally divergent expression is equal to the negative of the scalar case. (author)

Number of meals eaten in relation to weight status among Norwegian adolescents.

Science.gov (United States)

Vik, Frøydis N; Overby, Nina C; Lien, Nanna; Bere, Elling

2010-11-01

To assess the relationship between number of meals eaten and weight status, and to assess potential confounders of this relationship. A total of 2870 (participation rate: 85%) 9th and 10th graders (mean age: 15.5 years) at 33 schools completed questionnaires in May 2005. Number of meals was measured with questions asking whether they ate breakfast, lunch, dinner, and supper the day before, giving a scale ranging from zero to four meals/day. Data on gender, height, weight, education plans, intake of fruits and vegetables, consumption of unhealthy snacks, TV/computer time, physical activity level, and dieting were also collected. The proportions of overweight adolescents related to the number of meals eaten were: 10% (0-1 meals, n = 107), 18% (2 meals, n = 399), 14% (3 meals, n = 925), and 10% (4 meals, n = 1402), p ≤ 0.001. Low education plans, high TV/computer time, low physical activity level, and dieting were all positively associated with both being overweight and not having four meals. Being a boy was positively associated with being overweight but negatively associated with not having four meals. High intake of unhealthy snacks was negatively associated with being overweight, but positively associated with not having four meals. In a logistic regression analysis, adjusting for all variables mentioned, odds ratio for being overweight were 0.8 (95% CI 0.3-1.9), 1.8 (95% CI 1.2-2.7) and 1.6 (95% CI 1.2-2.3), respectively, for eating one or zero, two, and three meals compared to four meals. Eating four meals/day was significantly negatively related to being overweight, also when controlling for potential confounding factors.

Evaluation of a digital method to assess evening meal intake in a free-living

DEFF Research Database (Denmark)

Lassen, Anne Dahl; Poulsen, Sanne; Andersen, Lotte Ernst

2010-01-01

Background: In recent years new applications of technologies, including digital images, to capture dietary behaviour in real time have been explored. Objectives: To validate a digital method for estimating evening meal intake in a free-living adult population, and to examine the feasibility...... of the method for recording evening meal intake over a prolonged period of time. Design: The digital method was compared against weighed records of 19 participants’ usual evening meals for five consecutive days. Two trained image analysts independently estimated the weight of individual foods within the meals...... estimation in real-time where a prolonged recording period of participants’ meals is needed....

Circadian adaptations to meal timing: Neuroendocrine mechanisms

Directory of Open Access Journals (Sweden)

Danica F Patton

2013-10-01

Full Text Available Circadian rhythms of behavior and physiology are generated by central and peripheral circadian oscillators entrained by periodic environmental or physiological stimuli. A master circadian pacemaker in the hypothalamic suprachiasmatic nucleus is directly entrained by daily light-dark cycles, and coordinates the timing of other oscillators by direct and indirect neural, hormonal and behavioral outputs. The daily rhythm of food intake provides stimuli that entrain most peripheral and central oscillators, some of which can drive a daily rhythm of food anticipatory activity if food is restricted to one daily mealtime. The location of food-entrainable oscillators (FEOs that drive food anticipatory rhythms, and the food-related stimuli that entrain these oscillators, remain to be clarified. Here, we critically examine the role of peripheral metabolic hormones as potential internal entrainment stimuli or outputs for FEOs controlling food anticipatory rhythms in rats and mice. Hormones for which data are available include corticosterone, ghrelin, leptin, insulin, glucagon, and glucagon-like peptide 1. All of these hormones exhibit daily rhythms of synthesis and secretion that are synchronized by meal timing. There is some evidence that ghrelin and leptin modulate the expression of food anticipatory rhythms, but none of the hormones examined so far are necessary for entrainment. Ghrelin and leptin likely modulate food-entrained rhythms by actions in hypothalamic circuits utilizing melanocortin and orexin signaling, although again food-entrained behavioral rhythms can persist in lesion and gene knockout models in which these systems are disabled. Actions of these hormones on circadian oscillators in central reward circuits remain to be evaluated. Food-entrained activity rhythms are likely mediated by a distributed system of circadian oscillators sensitive to multiple feeding related inputs. Metabolic hormones appear to play a modulatory role within this

40-year trends in meal and snack eating behaviors of American adults.

Science.gov (United States)

Kant, Ashima K; Graubard, Barry I

2015-01-01

Understanding changes in profiles of eating behaviors over time may provide insights into contributors to upward trajectories of obesity in the US population. Yet little is known about whether or not characteristics of meal and snack eating behaviors reported by adult Americans have changed over time. To examine time trends in the distribution of day's intake into individual meal and snack behaviors and related attributes in the US adult population. The study was observational with cross-sectional data from national surveys fielded over 40 years. Nationally representative dietary data from nine National Health and Nutrition Examination Surveys conducted from 1971-1974 to 2009-2010 (N=62,298 participants aged 20-74 years) were used to describe eating behaviors. The respondent-labeled eating behaviors examined included main meals (breakfast, lunch, and dinner), and snacks (before breakfast, between breakfast and lunch, between lunch and dinner, after dinner, or other). For each eating behavior, percent of reporters, relative contribution to 24-hour energy intake, the clock time of report, and intermeal/snack intervals were examined. Multivariable logistic and linear regression methods for analysis of complex survey data adjusted for characteristics of respondents in each survey. Over the 40-year span examined reports of each individual named main meal (or all three main meals) declined, but reports of only two out of three meals or the same meal more than once increased; the percentage of 24-hour energy from snacks reported between lunch and dinner or snacks that displaced meals increased; clock times of breakfast and lunch were later, and intervals between dinner and after-dinner snack were shorter. Changes in several snack reporting behaviors (eg, report of any snack or ≥2 snacks), were significant in women only. Several meal and snack eating behaviors of American adults changed over time, with a greater change in snack behaviors of women relative to men

Postprandial changes in cardiometabolic disease risk in young Chinese men following isocaloric high or low protein diets, stratified by either high or low meal frequency - a randomized controlled crossover trial.

Science.gov (United States)

Mok, Alexander; Haldar, Sumanto; Lee, Jetty Chung-Yung; Leow, Melvin Khee-Shing; Henry, Christiani Jeyakumar

2016-03-15

Cardio-Metabolic Disease (CMD) is the leading cause of death globally and particularly in Asia. Postprandial elevation of glycaemia, insulinaemia, triglyceridaemia are associated with an increased risk of CMD. While studies have shown that higher protein intake or increased meal frequency may benefit postprandial metabolism, their combined effect has rarely been investigated using composite mixed meals. We therefore examined the combined effects of increasing meal frequency (2-large vs 6-smaller meals), with high or low-protein (40 % vs 10 % energy from protein respectively) isocaloric mixed meals on a range of postprandial CMD risk markers. In a randomized crossover study, 10 healthy Chinese males (Age: 29 ± 7 years; BMI: 21.9 ± 1.7 kg/m(2)) underwent 4 dietary treatments: CON-2 (2 large Low-Protein meals), CON-6 (6 Small Low-Protein meals), PRO-2 (2 Large High-Protein meals) and PRO-6 (6 Small High-Protein meals). Subjects wore a continuous glucose monitor (CGM) and venous blood samples were obtained at baseline and at regular intervals for 8.5 h to monitor postprandial changes in glucose, insulin, triglycerides and high sensitivity C-reactive protein (hsCRP). Blood pressure was measured at regular intervals pre- and post- meal consumption. Urine was collected to measure excretion of creatinine and F2-isoprostanes and its metabolites over the 8.5 h postprandial period. The high-protein meals, irrespective of meal frequency were beneficial for glycaemic health since glucose incremental area under the curve (iAUC) for PRO-2 (185 ± 166 mmol.min.L(-1)) and PRO-6 (214 ± 188 mmol.min.L(-1)) were 66 and 60 % lower respectively (both p meals with higher protein content, irrespective of meal frequency appears to be beneficial for postprandial glycemic and insulinemic responses in young, healthy Chinese males. Implications of this study may be useful in the Asian context where the consumption of high glycemic index, carbohydrate meals is prevalent. NCT02529228 .

Influence of meal weight and caloric content on gastric emptying of meals in man

International Nuclear Information System (INIS)

Moore, J.G.; Christian, P.E.; Brown, J.A.; Brophy, C.; Datz, F.; Taylor, A.; Alazraki, N.

1984-01-01

This study was designed to assess the relative influence of meal weight and caloric content on gastric emptying of liquid and solid meals in man. A dual radioisotopic method which permits noninvasive and simultaneous measurement of liquid- and solid-phase emptying by external gamma camera techniques was employed. Nine healthy volunteer subjects ingested 50-, 300-, and 900-g lettuce and water meals adjusted to either 68, 208, or 633 kcal with added salad oil. The following observations were made: (1) absolute emptying rates (grams of solid food emptied from the stomach per minute) increased directly and significantly with meal weight; (2) increasing meal total caloric content significantly slowed solid food gastric emptying but did not overcome the enhancing effect of meal weight; and (3) liquid emptying rates were uninfluenced by meal total kcal amount

Influence of meal weight and caloric content on gastric emptying of meals in man

Energy Technology Data Exchange (ETDEWEB)

Moore, J.G.; Christian, P.E.; Brown, J.A.; Brophy, C.; Datz, F.; Taylor, A.; Alazraki, N.

1984-06-01

This study was designed to assess the relative influence of meal weight and caloric content on gastric emptying of liquid and solid meals in man. A dual radioisotopic method which permits noninvasive and simultaneous measurement of liquid- and solid-phase emptying by external gamma camera techniques was employed. Nine healthy volunteer subjects ingested 50-, 300-, and 900-g lettuce and water meals adjusted to either 68, 208, or 633 kcal with added salad oil. The following observations were made: (1) absolute emptying rates (grams of solid food emptied from the stomach per minute) increased directly and significantly with meal weight; (2) increasing meal total caloric content significantly slowed solid food gastric emptying but did not overcome the enhancing effect of meal weight; and (3) liquid emptying rates were uninfluenced by meal total kcal amount.

The Impact of Crunchy Wednesdays on Happy Meal Fruit Orders: Analysis of Sales Data in France, 2009-2013.

Science.gov (United States)

Drewnowski, Adam; Michels, Serge; Leroy, Diane

2017-03-01

Beginning in September, 2010, all McDonald's restaurants in France offered free fruit with every Happy Meal sold on the first Wednesday of the month. Sales data were used to determine the impact of free fruit promotion on the proportion of regular Happy Meal fruit desserts sold. Trend analyses examined the proportion of fruit desserts for 2009-2013. Analyses also compared fruit orders on Crunchy Wednesdays with other weekdays. Happy Meal fruit desserts rose from 14.5% in 2010 to 18.0% in 2011 and to 19.4% in 2013 (P < .001). More Happy Meal fruit desserts were ordered on Crunchy Wednesdays compared with other weekdays (P < .001). Orders of cherry tomato sides and water as a beverage on Crunchy Wednesdays were unaffected. Based on sales transactions data across multiple years, this study provides evidence of the long-term effectiveness of menu promotions aimed at increasing children's consumption of vegetables and fruit. Copyright © 2016 The Authors. Published by Elsevier Inc. All rights reserved.

Variation in the Oral Processing of Everyday Meals Is Associated with Fullness and Meal Size; A Potential Nudge to Reduce Energy Intake?

Science.gov (United States)

Ferriday, Danielle; Bosworth, Matthew L; Godinot, Nicolas; Martin, Nathalie; Forde, Ciarán G; Van Den Heuvel, Emmy; Appleton, Sarah L; Mercer Moss, Felix J; Rogers, Peter J; Brunstrom, Jeffrey M

2016-05-21

Laboratory studies have demonstrated that experimental manipulations of oral processing can have a marked effect on energy intake. Here, we explored whether variations in oral processing across a range of unmodified everyday meals could affect post-meal fullness and meal size. In Study 1, female participants (N = 12) attended the laboratory over 20 lunchtime sessions to consume a 400-kcal portion of a different commercially available pre-packaged meal. Prior to consumption, expected satiation was assessed. During each meal, oral processing was characterised using: (i) video-recordings of the mouth and (ii) real-time measures of plate weight. Hunger and fullness ratings were elicited pre- and post-consumption, and for a further three hours. Foods that were eaten slowly had higher expected satiation and delivered more satiation and satiety. Building on these findings, in Study 2 we selected two meals (identical energy density) from Study 1 that were equally liked but maximised differences in oral processing. On separate days, male and female participants (N = 24) consumed a 400-kcal portion of either the "fast" or "slow" meal followed by an ad libitum meal (either the same food or a dessert). When continuing with the same food, participants consumed less of the slow meal. Further, differences in food intake during the ad libitum meal were not compensated at a subsequent snacking opportunity an hour later. Together, these findings suggest that variations in oral processing across a range of unmodified everyday meals can affect fullness after consuming a fixed portion and can also impact meal size. Modifying food form to encourage increased oral processing (albeit to a lesser extent than in experimental manipulations) might represent a viable target for food manufacturers to help to nudge consumers to manage their weight.

Variation in the Oral Processing of Everyday Meals Is Associated with Fullness and Meal Size; A Potential Nudge to Reduce Energy Intake?

Directory of Open Access Journals (Sweden)

Danielle Ferriday

2016-05-01

Full Text Available Laboratory studies have demonstrated that experimental manipulations of oral processing can have a marked effect on energy intake. Here, we explored whether variations in oral processing across a range of unmodified everyday meals could affect post-meal fullness and meal size. In Study 1, female participants (N = 12 attended the laboratory over 20 lunchtime sessions to consume a 400-kcal portion of a different commercially available pre-packaged meal. Prior to consumption, expected satiation was assessed. During each meal, oral processing was characterised using: (i video-recordings of the mouth and (ii real-time measures of plate weight. Hunger and fullness ratings were elicited pre- and post-consumption, and for a further three hours. Foods that were eaten slowly had higher expected satiation and delivered more satiation and satiety. Building on these findings, in Study 2 we selected two meals (identical energy density from Study 1 that were equally liked but maximised differences in oral processing. On separate days, male and female participants (N = 24 consumed a 400-kcal portion of either the “fast” or “slow” meal followed by an ad libitum meal (either the same food or a dessert. When continuing with the same food, participants consumed less of the slow meal. Further, differences in food intake during the ad libitum meal were not compensated at a subsequent snacking opportunity an hour later. Together, these findings suggest that variations in oral processing across a range of unmodified everyday meals can affect fullness after consuming a fixed portion and can also impact meal size. Modifying food form to encourage increased oral processing (albeit to a lesser extent than in experimental manipulations might represent a viable target for food manufacturers to help to nudge consumers to manage their weight.

Two new meal- and web-based interactive food frequency questionnaires: validation of energy and macronutrient intake.

Science.gov (United States)

Christensen, Sara E; Möller, Elisabeth; Bonn, Stephanie E; Ploner, Alexander; Wright, Antony; Sjölander, Arvid; Bälter, Olle; Lissner, Lauren; Bälter, Katarina

2013-06-05

Meal-Q and its shorter version, MiniMeal-Q, are 2 new Web-based food frequency questionnaires. Their meal-based and interactive format was designed to promote ease of use and to minimize answering time, desirable improvements in large epidemiological studies. We evaluated the validity of energy and macronutrient intake assessed with Meal-Q and MiniMeal-Q as well as the reproducibility of Meal-Q. Healthy volunteers aged 20-63 years recruited from Stockholm County filled out the 174-item Meal-Q. The questionnaire was compared to 7-day weighed food records (WFR; n=163), for energy and macronutrient intake, and to doubly labeled water (DLW; n=39), for total energy expenditure. In addition, the 126-item MiniMeal-Q was evaluated in a simulated validation using truncated Meal-Q data. We also assessed the answering time and ease of use of both questionnaires. Bland-Altman plots showed a varying bias within the intake range for all validity comparisons. Cross-classification of quartiles placed 70%-86% in the same/adjacent quartile with WFR and 77% with DLW. Deattenuated and energy-adjusted Pearson correlation coefficients with the WFR ranged from r=0.33-0.74 for macronutrients and was r=0.18 for energy. Correlations with DLW were r=0.42 for Meal-Q and r=0.38 for MiniMeal-Q. Intraclass correlations for Meal-Q ranged from r=0.57-0.90. Median answering time was 17 minutes for Meal-Q and 7 minutes for MiniMeal-Q, and participants rated both questionnaires as easy to use. Meal-Q and MiniMeal-Q are easy to use and have short answering times. The ranking agreement is good for most of the nutrients for both questionnaires and Meal-Q shows fair reproducibility.

THE PSYCHOBIOLOGY OF MEALS

NARCIS (Netherlands)

WOODS, SC; STRUBBE, JH; Woods, Stephen C.

Meals are considered as bouts of behavior that, although necessary for supplying nutrients to the body, result in undesirable perturbations of homeostatically controlled parameters. If the environment dictates that an animal mainly eat very large meals, these meal-associated perturbations become

The Healthy Meal Index: A tool for measuring the healthfulness of meals served to children.

Science.gov (United States)

Kasper, Nicole; Mandell, Cami; Ball, Sarah; Miller, Alison L; Lumeng, Julie; Peterson, Karen E

2016-08-01

Family meals have been associated with higher diet quality and reduced risk of obesity in children. Observational studies of the family meal have been employed with increasing frequency, yet there is currently no tool available for measuring the healthfulness of food served during the meal. Here we present the development and validation of the Healthy Meal Index (HMI), a novel tool for scoring the healthfulness of foods served to children during a meal, as well as sociodemographic predictors of meal scores. Parents of 233 children, aged 4-8 years, self-recorded three home dinners. A research assistant obtained a list of foods available during the meal (meal report) via phone call on the night of each video-recorded meal. This meal report was coded into component food groups. Subsequently, meals were scored based on the availability of more healthy "Adequacy foods" and the absence of "Moderation foods", (of which reduced consumption is recommended, according to pediatric dietary guidelines). Adjusted linear regression tested the association of sociodemographic characteristics with HMI scores. A validation study was conducted in a separate sample of 133 children with detailed meal data. In adjusted models, female children had higher HMI Moderation scores (p = 0.02), but did not differ in HMI Adequacy or Total scores. Parents with more education served meals with higher HMI Adequacy (p = 0.001) and Total scores (p = 0.001), though no significant difference was seen in HMI Moderation score (p = 0.21). The validation study demonstrated that the HMI was highly correlated with servings of foods and nutrients estimated from observations conducted by research staff. The HMI is a valuable tool for measuring the quality of meals served to children. Copyright © 2016. Published by Elsevier Ltd.

Dehydration-Anorexia Derives From A Reduction In Meal Size, But Not Meal Number

Science.gov (United States)

Boyle, Christina N.; Lorenzen, Sarah M.; Compton, Douglas; Watts, Alan G.

2011-01-01

The anorexia that results from extended periods of cellular dehydration is an important physiological adaptation that limits the intake of osmolytes from food and helps maintain the integrity of fluid compartments. The ability to experimentally control both the development and reversal of anorexia, together with the understanding of underlying hormonal and neuropeptidergic signals, make dehydration (DE)-anorexia a powerful model for exploring the interactions of neural networks that stimulate and inhibit food intake. However, it is not known which meal parameters are affected by cellular dehydration to generate anorexia. Here we use continuous and high temporal resolution recording of food and fluid intake, together with a drinking-explicit method of meal pattern analysis to explore which meal parameters are modified during DE-anorexia. We find that the most important factor responsible for DE-anorexia is the failure to maintain feeding behavior once a meal has started, rather than the ability to initiate a meal, which remains virtually intact. This outcome is consistent with increased sensitivity to satiation signals and post-prandial satiety mechanisms. We also find that DE-anorexia significantly disrupts the temporal distribution of meals across the day so that the number of nocturnal meals gradually decreases while diurnal meal number increases. Surprisingly, once DE-anorexia is reversed this temporal redistribution is maintained for at least 4 days after normal food intake has resumed, which may allow increased daily food intake even after normal satiety mechanisms are reinstated. Therefore, DE-anorexia apparently develops from a selective targeting of those neural networks that control meal termination, whereas meal initiation mechanisms remain viable. PMID:21854794

Cod and rainbow trout as freeze-chilled meal elements

DEFF Research Database (Denmark)

Jensen, Louise Helene Søgaard; Nielsen, Jette; Jørgensen, Bo

2010-01-01

Meal elements' are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal elements are distributed to professional satellite kitchens, where the staff can combine them into complete meals. Freeze......-chilling is a process consisting of freezing and frozen storage followed by thawing and chilled storage. Combining the two would enable the manufacturer to produce large quantities of frozen meal elements to be released into the chill chain according to demand. We have studied the influence of freeze...... days of chilled storage, and the corresponding time for rainbow trout was 10 days. After this period the sensory quality decreased and chemical indicators of spoilage were seen to increase. CONCLUSION: The consistent quality during storage and the high-quality shelf life are practically applicable...

Effect of aging on oral and swallowing function after meal consumption

Directory of Open Access Journals (Sweden)

Hiramatsu T

2015-01-01

Full Text Available Tetsuya Hiramatsu,1,2 Hideyuki Kataoka,3 Mari Osaki,4 Hiroshi Hagino3,4 1Department of Speech Pathology and Audiology, Matsue Co-medical College, Matsue, Japan; 2Graduate School of Medical Sciences, Tottori University, 3School of Health Science, Faculty of Medicine, Tottori University, 4Rehabilitation Division, Tottori University Hospital, Yonago, Japan Background/purpose: Dysphagia may worsen due to fatigue of the infrahyoid and suprahyoid muscle groups as a result of repetitive swallowing during a meal. We investigated the hypothesis that meal consumption may reduce tongue strength and endurance in older adults (OAs.Methods: Tongue–palate pressure, oral diadochokinesis, repetitive saliva swallowing, and surface electromyography activity before and after a meal were measured in 23 young adults (YAs and 23 OA volunteers.Results: There was a statistically significant difference in both tongue pressure and the number of voluntary swallows between YAs and OAs. Peak tongue pressure was significantly lower in OAs than YAs both before and after meal consumption. The most notable finding was that the first time interval (the time from test initiation to the beginning of the first swallow was prolonged after meal consumption only in OAs, whereas the first time interval showed no difference between YAs and OAs before meal consumption with reference to the repetitive saliva swallowing test. The initiation of swallowing was prolonged by both meal consumption and aging; there was a significant interaction between these two factors. The number of repetitions of the monosyllable/pa/was statistically similar between YAs and OAs before meal consumption, but it was significantly lower in OAs after meal consumption.Conclusion: Aging leads to declining tongue pressure and motor function of the lips. It is possible that swallowing function declines in older individuals when meal consumption is prolonged, especially at the end of mealtime, as a result of their

Nutritional quality and marketing strategies of fast food children's combo meals in Guatemala.

Science.gov (United States)

Mazariegos, Sofia; Chacón, Violeta; Cole, Adam; Barnoya, Joaquin

2016-01-01

Overweight and obesity prevalence in children is now on the rise in low/middle-income countries, including Guatemala. Fast food consumption is a recognized contributing factor to this rise. Fast food restaurants use health claims, toy giveaways, price incentives and fast service to promote children's combo meals. This study sought to assess the use of toy giveaways, time to delivery and price incentives as marketing strategies in fast food chain restaurants in Guatemala. In addition, we sought to compare nutritional quality of combo meals with and without health claims. We visited one restaurant from each of the 8 major fast food chains in Guatemala and purchased all children's combo meals to assess the prevalence of toy giveaways, health claims, and difference in delivery time and price between the combo meal and each meal item purchased separately. Each item was then classified as "healthy" or "less healthy" using the UK Nutrition Profile Model. Nutrition information was collected on-site, from the restaurant website, or by calling the customer service phone number. We found 114 combo meals, 21 (18.4%) of which were children's combo meals. Five (24%) had nutrition information, all were classified by our analysis as "less healthy", and three had a health claim. On average, combo meals were US$1.93 less expensive than purchasing children's meal items individually ( p  = 0.01). Time to delivery was 1.44 min faster for combo meals compared to purchasing meal items individually ( p  = 0.19). Children's fast food combo meals in Guatemala were promoted using several marketing strategies that encourage consumption, including offering toy giveaways and price incentives. In addition, nutrition information is lacking in fast food chain restaurants. Public health advocates in Guatemala should consider a comprehensive approach to encourage healthier choices within fast food restaurants including policies that require fruit and vegetable options for meal side dishes

Serve Size and Estimated Energy and Protein Contents of Meals Prepared by 'Meals on Wheels' South Australia Inc.: Findings from a Meal Audit Study.

Science.gov (United States)

Arjuna, Tony; Miller, Michelle; Soenen, Stijn; Chapman, Ian; Visvanathan, Renuka; Luscombe-Marsh, Natalie D

2018-02-20

An audit of 'standard' (STD) and 'energy and protein fortified' (HEHP) meals from Meals on Wheels (MOW) South Australia's summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia's kitchen and delivered to three 'sham(dummy)-clients' over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia). On average, the variability for soups and mains was ≤6% and for desserts was ≤10% and although the measured serve sizes of the MOW meals were consistently smaller than prescribed serve size, the differences were minor. As a percentage of recommended daily intakes (RDIs) for adults aged over 60 years, we calculated that the STD meals contained 21-39% for energy and 42-63% for protein while the HEHP meals contained 29-55% for energy and 46-69% for protein. These findings demonstrate that MOW meals currently meet the voluntary meal guidelines for energy and protein.

Meal box schemes a convenient way to avoid convenience food? Uses and understandings of meal box schemes among Danish consumers.

Science.gov (United States)

Hertz, Frej Daniel; Halkier, Bente

2017-07-01

The term convenience food is subject to diversification, lack of clarity and moral ambiguity. In this paper we address these issues and critically discuss convenience food by using empirical findings from a Danish study that deals with practitioners' uses of meal box schemes. The methodological design consists of thirteen individual interviews, four focus groups and some observations of cooking practices. We combine the empirical findings with a particular definition of convenience food by Brunner et al. (2010) and selected practice theoretical concepts. This particular combination enables us to categorize meal box schemes as a new form of convenience food called convenient food. In addition, results suggest that meal box schemes reduce leftovers from dinner. Meal boxes also influence dinner related activities such as planning ahead in time and grocery shopping, which require less physical and mental effort. Copyright © 2017 Elsevier Ltd. All rights reserved.

Association of eating three meals irregularly with changes in BMI and weight among young Japanese men and women: A 2-year follow-up.

Science.gov (United States)

Ibe, Yoko; Miyakawa, Happei; Fuse-Nagase, Yasuko; Hirose, Ayumi Sugawara; Hirasawa, Reiko; Yachi, Yoko; Fujihara, Kazuya; Kobayashi, Kazuto; Shimano, Hitoshi; Sone, Hirohito

2016-09-01

Epidemiological longitudinal investigations of the association between not eating three meals regularly and changes in BMI and weight are scarce. The aim of this study was to investigate whether or not regularly eating three meals was associated with changes in BMI and weight in young Japanese men and women. Study participants were 1241 men and 897 women aged 19.0±1.2 and 18.8±0.8years, respectively, who underwent health checkups at a university in Japan in 2001 as the baseline and subsequently in 2003. Weight and height were measured at baseline and 2years later. Whether an individual ate three meals regularly was determined by a self-report questionnaire in 2001. During the 2-year follow-up, the BMI gain was 0.347 for men and 0.067 for women. In the logistic regression analysis, for men, eating three meals irregularly was significantly associated with a 4% BMI gain (OR 1.60, CI 1.11-2.30), 6% BMI gain (OR 1.72, CI 1.12-2.63), 4kg weight gain (OR 2.01, CI 1.29-3.13), 6kg weight gain (OR 1.86, CI 1.02-3.37), and incidence of obesity (BMI ≧ 25)(OR 2.96, CI 1.22-7.17). For women, eating three meals irregularly was significantly associated with a 4% BMI loss (OR 1.99, CI 1.01-3.94), 6% BMI loss (OR 2.79, CI 1.29-6.03), 4kg weight loss (OR 3.85, CI 1.62-9.12), 6kg weight loss (OR 7.65, CI 2.06-28.46), and the incidence of underweight (OR 3.95, CI 1.32-11.89). The current results suggested that eating three meals irregularly was associated with subsequent BMI and weight gains for men and subsequent BMI and weight losses for women; both groups were around 20years of age. Self-reported eating behavior in this study might be used to screen and evaluate young Japanese men and women at high risk for changes in BMI and weight in a practical clinical setting. Copyright © 2016 Elsevier Inc. All rights reserved.

Evaluation of Jacaranda mimosifolia T. (Stans) leaf meal as ...

African Journals Online (AJOL)

The economic benefit analysis indicated that as the leaf meal increased in the diets the cost of production of the broilers decreased. Jacaranda leaf meal could be best utilized at 5.0% level of inclusion though the 7.5% levels broilers attained market size in a recorded time. Animal Production Research Advances Vol.

Meal box schemes as a convenient way to avoid convenience food?

DEFF Research Database (Denmark)

Hertz, Frej; Halkier, Bente

2017-01-01

to categorize meal box schemes as a new form of convenience food called convenient food. In addition, results suggest that meal box schemes reduce leftovers from dinner. Meal boxes also influence dinner related activities such as planning ahead in time and grocery shopping, which require less physical......The term convenience food is subject to diversification, lack of clarity and moral ambiguity. In this paper we address these issues and critically discuss convenience food by using empirical findings from a Danish study that deals with practitioners' uses of meal box schemes. The methodological...

NutriSonic web expert system for meal management and nutrition counseling with nutrient time-series analysis, e-food exchange and easy data transition.

Science.gov (United States)

Hong, Soon-Myung; Cho, Jee-Ye; Lee, Jin-Hee; Kim, Gon; Kim, Min-Chan

2008-01-01

This study was conducted to develop the NutriSonic Web Expert System for Meal Management and Nutrition Counseling with Analysis of User's Nutritive Changes of selected days and food exchange information with easy data transition. This program manipulates a food, menu and meal and search database that has been developed. Also, the system provides a function to check the user's nutritive change of selected days. Users can select a recommended general and therapeutic menu using this system. NutriSonic can analyze nutrients and e-food exchange ("e" means the food exchange data base calculated by a computer program) in menus and meals. The expert can insert and store a meal database and generate the synthetic information of age, sex and therapeutic purpose of disease. With investigation and analysis of the user's needs, the meal planning program on the internet has been continuously developed. Users are able to follow up their nutritive changes with nutrient information and ratio of 3 major energy nutrients. Also, users can download another data format like Excel files (.xls) for analysis and verify their nutrient time-series analysis. The results of analysis are presented quickly and accurately. Therefore it can be used by not only usual people, but also by dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the NutriSonic Web Expert System can be useful for nutrition education, nutrition counseling and expert meal management.

High-fiber rye diet increases ileal excretion of energy and macronutrients compared with low-fiber wheat diet independent of meal frequency in ileostomy subjects.

Science.gov (United States)

Isaksson, Hanna; Landberg, Rikard; Sundberg, Birgitta; Lundin, Eva; Hallmans, Göran; Zhang, Jie-Xian; Tidehag, Per; Erik Bach Knudsen, Knud; Moazzami, Ali A; Aman, Per

2013-01-01

Whole-grain foods and cereal dietary fiber intake is associated with lower body weight. This may partly result from lower energy utilization of high-fiber diets. In the present study, the impact on ileal excretion of energy and macronutrients in response to a rye bread high-fiber diet compared to a refined wheat low-fiber diet was investigated. Furthermore, the effect of meal frequency on apparent absorption of nutrients was studied for the first time. Ten participants that had undergone ileostomy consumed standardized iso-caloric diets, including low-fiber wheat bread (20 g dietary fiber per day) for 2 weeks followed by high-fiber rye bread (52 g dietary fiber per day) for 2 weeks. The diets were consumed in an ordinary (three meals per day) and a nibbling (seven meals per day) meal frequency in a cross-over design. Ileal effluents were collected during 24 h at the third day of each of the four dietary periods and analyzed for gross energy and nutrient contents. The results showed that intake of rye bread high-fiber diet compared to the refined wheat low-fiber diet caused an increase in ileal excretion of energy and macronutrients. The effect was independent of meal frequency. This suggests that a high intake of rye may result in lower availability of macronutrients for small intestinal digestion and absorption. A regular intake of rye may therefore have implications for weight management.

Meal frequencies in early adolescence predict meal frequencies in late adolescence and early adulthood

DEFF Research Database (Denmark)

Pedersen, Trine Pagh; Holstein, Bjørn E; Flachs, Esben Meulengracht

2013-01-01

Health and risk behaviours tend to be maintained from adolescence into adulthood. There is little knowledge on whether meal frequencies in adolescence are maintained into adulthood. We investigated whether breakfast, lunch and evening meal frequencies in early adolescence predicted meal frequencies...

Relativistic time-dependent Fermion-mass renormalization using statistical regularization

Science.gov (United States)

Kutnink, Timothy; McMurray, Christian; Santrach, Amelia; Hockett, Sarah; Barcus, Scott; Petridis, Athanasios

2017-09-01

The time-dependent electromagnetically self-coupled Dirac equation is solved numerically by means of the staggered-leap-frog algorithm with reflecting boundary conditions. The stability region of the method versus the interaction strength and the spatial-grid size over time-step ratio is established. The expectation values of several dynamic operators are then evaluated as functions of time. These include the fermion and electromagnetic energies and the fermion dynamic mass. There is a characteristic, non-exponential, oscillatory dependence leading to asymptotic constants of these expectation values. In the case of the fermion mass this amounts to renormalization. The dependence of the expectation values on the spatial-grid size is evaluated in detail. Furthermore, the contribution of positive and negative energy states to the asymptotic values and the gauge fields is analyzed. Statistical regularization, employing a canonical ensemble whose temperature is the inverse of the grid size, is used to remove the grid-size and momentum-dependence and produce a finite result in the continuum limit.

Enzymatic detoxification of jojoba meal and effect of the resulting meal on food intake in rats.

Science.gov (United States)

Bouali, Abderrahime; Bellirou, Ahmed; Boukhatem, Noureddin; Hamal, Abdellah; Bouammali, Boufelja

2008-05-10

When defatted jojoba meal is used as animal food, it causes food-intake reduction and growth retardation. Detoxification procedures by chemical, microbiological, and solvent extraction methods are reported by several authors. Here we report a successful detoxification of jojoba meal using enzymes. We establish reaction conditions that yield new meal which has the same nutritional qualities in proteins as the original meal. The enzymatic reaction gives rise to one major compound to which the structure of an amide is assigned on the basis of IR, 1H and 13C NMR spectra. The effect of the resulting jojoba meal on the food intake in rats is checked. In contrast, the detoxified meal containing the amide derivatives shows no toxicological activity since rats receiving oral administration of the obtained meal show normal growth. Thus, it is expected that this meal could be used as an animal feed ingredient.

A Randomized Controlled Trial Offering Higher- Compared with Lower-Dairy Second Meals Daily in Preschools in Guinea-Bissau Demonstrates an Attendance-Dependent Increase in Weight Gain for Both Meal Types and an Increase in Mid-Upper Arm Circumference for the Higher-Dairy Meal.

Science.gov (United States)

Batra, Payal; Schlossman, Nina; Balan, Ionela; Pruzensky, William; Balan, Adrian; Brown, Carrie; Gamache, Madeleine G; Schleicher, Molly M; de Sa, Augusto Braima; Saltzman, Edward; Wood, Lauren; Roberts, Susan B

2016-01-01

Controversy remains over the most effective approaches to prevent childhood malnutrition. We tested the feasibility and effectiveness of delivering ready-to-use supplementary foods (RUSFs) as a second daily meal in preschool children aged 3-5 y in Guinea-Bissau, and compared RUSFs with different levels of dairy protein. This study was a 3 mo cluster-randomized controlled pilot trial of 2 RUSFs differing in dairy protein in 533 boys and girls from 9 preschools. Children receiving RUSFs were compared with wait-listed controls, and all students received a daily school lunch. The RUSFs were delivered 5 d/wk for 3 mo and contained 478 kcal and 11.5 g protein per 92-g daily serving. Deliveries included a ready-to-use supplementary food with 15% of protein from dairy sources (RUSF-15%) or one with 33% of protein from dairy sources (RUSF-33%). Intention-to-treat (ITT) and per-protocol analyses (>50 d of RUSF consumption) were conducted. Changes in the weight-for-age z score (WAZ) and height-for-age z score were primary outcomes. Additional outcomes included changes in mid-upper arm circumference (MUAC), hemoglobin, and retinol binding protein. Baseline anthropometry was not different between groups (WAZ, -0.48 ± 1.04) and increased significantly over time (P 50 d had a significantly greater increase in WAZ relative to the increase in controls (+0.40 and +0.32 for RUSF-15% and RUSF-33%, respectively, compared with +0.24 in controls, P < 0.01 and P < 0.05, respectively). RUSF-33%, but not RUSF-15%, also eliminated a decrease in MUAC observed in controls (-0.01 cm in RUSF-33% compared with -0.34 cm in controls, P < 0.05). The only difference between RUSF-15% and RUSF-33% was a mean decrease in hemoglobin in children receiving RUSF-15% (-0.5 compared with -0.002 g/dL, P = 0.05). Implementation of 2-meal preschool feeding programs is feasible in low-income countries, and there are measurable benefits relative to 1-meal programs in children attending preschool regularly. In

Ingestive behavior of lambs fed diets containing castor seed meal.

Science.gov (United States)

Nicory, Isis Miranda Carvalho; de Carvalho, Gleidson Giordano Pinto; Ribeiro, Ossival Lolato; Silva, Robério Rodrigues; Tosto, Manuela Silva Libanio; Costa-Lopes, Lívia Santos; Souza, Fábio Nicory Costa; de Oliveira Nascimento, Camila

2015-06-01

The objective of this study was to evaluate the substitution of soybean meal for castor seed meal (CSM) in diets for feedlot lambs and the effects of these diets on their ingestive behavior. Fifty male Santa Inês lambs were used. The diets were composed of Tifton 85 hay and a concentrate containing detoxified CSM substituting 0, 25, 50, 75, or 100 % of the soybean meal. There was no effect (P > 0.05) of the CSM levels on the feeding, rumination, idle times, chews and time spent chewing per bolus, total chewing time, number of boli chewed, and number of chews per day. The dry matter (DM) intake decreased linearly (P  0.05) the numbers of feeding, rumination, and idle periods, but had a quadratic effect (P ingestive behavior.

Travel time tomography with local image regularization by sparsity constrained dictionary learning

Science.gov (United States)

Bianco, M.; Gerstoft, P.

2017-12-01

We propose a regularization approach for 2D seismic travel time tomography which models small rectangular groups of slowness pixels, within an overall or `global' slowness image, as sparse linear combinations of atoms from a dictionary. The groups of slowness pixels are referred to as patches and a dictionary corresponds to a collection of functions or `atoms' describing the slowness in each patch. These functions could for example be wavelets.The patch regularization is incorporated into the global slowness image. The global image models the broad features, while the local patch images incorporate prior information from the dictionary. Further, high resolution slowness within patches is permitted if the travel times from the global estimates support it. The proposed approach is formulated as an algorithm, which is repeated until convergence is achieved: 1) From travel times, find the global slowness image with a minimum energy constraint on the pixel variance relative to a reference. 2) Find the patch level solutions to fit the global estimate as a sparse linear combination of dictionary atoms.3) Update the reference as the weighted average of the patch level solutions.This approach relies on the redundancy of the patches in the seismic image. Redundancy means that the patches are repetitions of a finite number of patterns, which are described by the dictionary atoms. Redundancy in the earth's structure was demonstrated in previous works in seismics where dictionaries of wavelet functions regularized inversion. We further exploit redundancy of the patches by using dictionary learning algorithms, a form of unsupervised machine learning, to estimate optimal dictionaries from the data in parallel with the inversion. We demonstrate our approach on densely, but irregularly sampled synthetic seismic images.

Study on confirmation of Solid-Meal Lag Phase of Gastric Emptying

International Nuclear Information System (INIS)

Lee, Ji Young; Lee, Kyoung Soo; Kim, Chang Guhn; Juhng, Seon Kwan; Won, Jong Jin; Nah, Yong Ho

1991-01-01

The purpose of this study was to examine the existence of a lag phase of gastric emptying of solid meals. We studied solid phase gastric emptying in 26 normal subject using continuous data acquisition for 30 minutes. Each ingested a 300 g meal containing 99m Tc-labeled scrambled egg (solid 150 g, milk 150 ml). Lag phase was determined by 1) inspection of the gastric emptying curve 2) time to a 2% decrease in stomach activity 3) the time of visual appearance of duodenal activity on computer image. We concluded that solid meal lag phase exist.

Study on confirmation of Solid-Meal Lag Phase of Gastric Emptying

Energy Technology Data Exchange (ETDEWEB)

Lee, Ji Young; Lee, Kyoung Soo; Kim, Chang Guhn; Juhng, Seon Kwan; Won, Jong Jin; Nah, Yong Ho [Wonkwang University School of Medicine, Iksan (Korea, Republic of)

1991-07-15

The purpose of this study was to examine the existence of a lag phase of gastric emptying of solid meals. We studied solid phase gastric emptying in 26 normal subject using continuous data acquisition for 30 minutes. Each ingested a 300 g meal containing {sup 99m}Tc-labeled scrambled egg (solid 150 g, milk 150 ml). Lag phase was determined by 1) inspection of the gastric emptying curve 2) time to a 2% decrease in stomach activity 3) the time of visual appearance of duodenal activity on computer image. We concluded that solid meal lag phase exist.

Interaction of mealtime ad libitum beverage and food intake with meal advancement in healthy young men and women.

Science.gov (United States)

El Khoury, Dalia; Panahi, Shirin; Luhovyy, Bohdan L; Douglas Goff, H; Harvey Anderson, G

2015-05-01

The objective of this study was to describe the interaction of beverage and food intake with meal advancement in healthy adults. In a randomized controlled study, 29 men and women consumed to satiation, over 20 min, a pizza meal with one of the five beverages including water, 1% milk, orange juice, regular cola and diet cola. Mealtime food and fluid intake were measured, within each of three 7-min phases of the meal. A progressive decline occurred from phase 1 to 3 in fluid intake and food intake, averaging 59 mL and 268 kcal (P food (mL/kcal) increased (P Beverage type was not a factor. All beverages resulted in similar fluid volume intake compared to water. However, caloric beverages led to higher mealtime total energy intake compared to water (P food (r = 0.16; P food intake (r = 0.23; Pfood intakes interact, unaffected by beverage characteristics, to increase the ratio of fluid to food intake with meal progression. Copyright © 2015 Elsevier Inc. All rights reserved.

Meal Elements - a Way of optimising ready to eat Meals

DEFF Research Database (Denmark)

Engelund, Eva Høy; Friis, Alan; Jacobsen, Peter

The aim of this project is to develop a concept for improvement of the quality of food produced in large-scale kitchens. Using meal elements in large-scale kitchens in combination with production planning and over-all structuring of activities generally improves the quality of the meal prepared....

Meal frequency and childhood obesity.

Science.gov (United States)

Toschke, André M; Küchenhoff, Helmut; Koletzko, Berthold; von Kries, Rüdiger

2005-11-01

Previous studies have demonstrated an inverse association between meal frequency and the prevalence of obesity in adulthood. The aim of this study was to assess the relationship between meal frequency and childhood obesity. Stature and weight of 4,370 German children ages 5 to 6 years were determined in six Bavarian (Germany) public health offices during the obligatory school entry health examination in 2001/2002. An extensive questionnaire on risk factors for obesity was answered by their parents. Obesity was defined according to sex- and age-specific BMI cut-off points proposed by the International Obesity Task Force. The main exposure was daily meal frequency. The prevalence of obesity decreased by number of daily meals: three or fewer meals, 4.2% [95% confidence interval (CI), 2.8 to 6.1]; four meals, 2.8% (95% CI, 2.1 to 3.7); and 5 or more meals, 1.7% (95% CI, 1.2 to 2.4). These effects could not be explained by confounding due to a wide range of constitutional, sociodemographic, and lifestyle factors. The adjusted odds ratios for obesity were 0.73 (95% CI, 0.44 to 1.21) for four meals and 0.51 (95% CI, 0.29 to 0.89) for five or more meals. Additional analyses pointed to a higher energy intake in nibblers compared with gorgers. A protective effect of an increased daily meal frequency on obesity in children was observed and appeared to be independent of other risk factors for childhood obesity. A modulation of the response of hormones such as insulin might be instrumental.

Short-time regularity assessment of fibrillatory waves from the surface ECG in atrial fibrillation

International Nuclear Information System (INIS)

Alcaraz, Raúl; Martínez, Arturo; Hornero, Fernando; Rieta, José J

2012-01-01

This paper proposes the first non-invasive method for direct and short-time regularity quantification of atrial fibrillatory (f) waves from the surface ECG in atrial fibrillation (AF). Regularity is estimated by computing individual morphological variations among f waves, which are delineated and extracted from the atrial activity (AA) signal, making use of an adaptive signed correlation index. The algorithm was tested on real AF surface recordings in order to discriminate atrial signals with different organization degrees, providing a notably higher global accuracy (90.3%) than the two non-invasive AF organization estimates defined to date: the dominant atrial frequency (70.5%) and sample entropy (76.1%). Furthermore, due to its ability to assess AA regularity wave to wave, the proposed method is also able to pursue AF organization time course more precisely than the aforementioned indices. As a consequence, this work opens a new perspective in the non-invasive analysis of AF, such as the individualized study of each f wave, that could improve the understanding of AF mechanisms and become useful for its clinical treatment. (paper)

Main meal quality in Brazil and United Kingdom: Similarities and differences.

Science.gov (United States)

Gorgulho, Bartira Mendes; Pot, Gerda Karolien; Sarti, Flavia Mori; Marchioni, Dirce Maria

2017-04-01

Consumption of fast food and ready-to-eat meals has been positively associated with obesity. In the UK, ready-made meals are more often consumed than in Brazil, a country in which nutrition transition is relatively low. This study aimed to compare the nutritional quality of the main meal consumed by adults in Brazil and UK. Food record data was obtained from representative samples from UK and Brazil databases. The Main Meal Quality Index (MMQI) was applied to estimate the quality of the main meal consumed in Brazil and UK. Differences in food groups consumed in the main meal in Brazil and UK were observed using classification decision tree. Meals with higher average energy content were lunch for Brazil, and dinner for the UK. On average, the Brazilian main meal had better nutritional quality (4.42 times higher), independently of sex, age, family income, nutritional status and energy consumed, with higher scores of fiber, carbohydrate, total fat, saturated fat and energy density. However, UK's main meal included more fruits and vegetables. Food preparations combined with rice and beans were classified as Brazilian main meal, while combinations with fast food items, as fried potatoes, sandwiches and sugary beverages, were classified as UK main meals. In Brazil, the main meal quality was lower among women and obese individuals, presenting significant positive association with age, and negative association with energy intake and family income; while in UK, only age was positively associated with MMQI. Although main meals in Brazil had higher nutritional quality compared to the UK, main meals consumed in both countries need nutritional improvement. Copyright © 2017 Elsevier Ltd. All rights reserved.

First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal.

Science.gov (United States)

Mollard, Rebecca C; Wong, Christina L; Luhovyy, Bohdan L; Anderson, G Harvey

2011-10-01

Pulses are low-glycemic appetite-suppressing foods, but it is not known whether these properties persist after being consumed as part of a meal and after a second meal. The objective of this study was to determine the effects of a fixed-size pulse meal on appetite and blood glucose (BG) before and after an ad libitum test meal (pizza) and on food intake (FI) at the test meal. Males (n = 25; 21.3 ± 0.5 years; 21.6 ± 0.3 kg·m(-2)) randomly consumed 4 isocaloric meals: chickpea; lentil; yellow split pea; and macaroni and cheese (control). Commercially available canned pulses provided 250 kcal, and were consumed with macaroni and tomato sauce. FI was measured at a pizza meal 260 min after consumption of the isocaloric meal. BG and appetite were measured from 0 to 340 min. The lentil and yellow pea, but not chickpea, treatments led to lower appetite ratings during the 260 min prepizza meal period, and less FI at the pizza meal, compared with macaroni and cheese (p effect of treatment on prepizza meal BG AUC (p = 0.07). Immediately after the pizza meal, BG was lower following the chickpea and lentil treatments, but not the yellow pea treatment (p effects of consuming a pulse meal on appetite, FI at a later meal, and the BG response to a later meal are dependent on pulse type.

Norepinephrine turnover in brown adipose tissue is stimulated by a single meal

International Nuclear Information System (INIS)

Glick, Z.; Raum, W.J.

1986-01-01

A single meal stimulates brown adipose tissue (BAT) thermogenesis in rats. In the present study the role of norepinephrine in this thermogenic response was assessed from the rate of its turnover in BAT after a single test meal. For comparison, norepinephrine turnover was determined in the heart and spleen. A total of 48 male Wistar rats (200 g) were trained to eat during two feeding sessions per day. On the experimental day, one group (n = 24) was meal deprived and the other (n = 24) was given a low-protein high-carbohydrate test meal for 2 h. The synthesis inhibition method with α-methyl-p-tyrosine was employed to determine norepinephrine turnover from its concentration at four hourly time points after the meal. Tissue concentrations of norepinephrine were determined by radioimmunoassay. Norepinephrine concentration and turnover rate were increased more than threefold in BAT of the meal-fed compared with the meal-deprived rats. Neither were significantly altered by the meal in the heart or spleen. The data suggest that norepinephrine mediates a portion of the thermic effect of meals that originate in BAT

Peptide YY induces characteristic meal patterns of aged mice.

Science.gov (United States)

Mogami, Sachiko; Yamada, Chihiro; Fujitsuka, Naoki; Hattori, Tomohisa

2017-11-01

Changes in eating behavior occur in the elderly due to oral and swallowing dysfunctions. We aimed to clarify the difference between basal meal patterns of young and aged mice in relation to appetite regulating hormones. Thirty two of young (7-week-old) and aged (23-25-month-old) C57BL/6 male mice were acclimated to a single housing and then transferred to a highly sensitive automated feeding monitoring device. Feeding behavior was monitored from the onset of the dark phase after habituation to the device. Plasma peptide YY (PYY) levels were assessed under the several feeding status or after treatment of PYY. PYY and its receptor (NPY Y2 receptor, Y2R) antagonist were intraperitoneally administered 30min before the monitoring. Although the basal 24-h meal amounts did not differ by age, the total meal time and frequency of minimum feeding activity (bout) were significantly increased and the average bout size and time per bout were significantly decreased in aged mice. PYY dynamics were abnormal and the temporal reduction in food intake by exogenous PYY was more prominent in aged mice than in young mice. PYY administration to young mice induced aged-like meal patterns, and Y2R antagonist administration to aged mice induced young-like meal patterns. Aged mice exhibited characteristic meal patterns probably due to PYY metabolism dysfunction and/or enhanced PYY-Y2R signaling, suggesting a novel method for assessing eating difficulties in aged animals and a potential target for the remedy. Copyright © 2017 Elsevier Inc. All rights reserved.

Serve Size and Estimated Energy and Protein Contents of Meals Prepared by ‘Meals on Wheels’ South Australia Inc.: Findings from a Meal Audit Study

Science.gov (United States)

Arjuna, Tony; Miller, Michelle; Soenen, Stijn; Chapman, Ian; Visvanathan, Renuka; Luscombe-Marsh, Natalie D

2018-01-01

An audit of ‘standard’ (STD) and ‘energy and protein fortified’ (HEHP) meals from Meals on Wheels (MOW) South Australia’s summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia’s kitchen and delivered to three ‘sham(dummy)-clients’ over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia). On average, the variability for soups and mains was ≤6% and for desserts was ≤10% and although the measured serve sizes of the MOW meals were consistently smaller than prescribed serve size, the differences were minor. As a percentage of recommended daily intakes (RDIs) for adults aged over 60 years, we calculated that the STD meals contained 21–39% for energy and 42–63% for protein while the HEHP meals contained 29–55% for energy and 46–69% for protein. These findings demonstrate that MOW meals currently meet the voluntary meal guidelines for energy and protein. PMID:29461476

Serve Size and Estimated Energy and Protein Contents of Meals Prepared by ‘Meals on Wheels’ South Australia Inc.: Findings from a Meal Audit Study

Directory of Open Access Journals (Sweden)

Tony Arjuna

2018-02-01

Full Text Available An audit of ‘standard’ (STD and ‘energy and protein fortified’ (HEHP meals from Meals on Wheels (MOW South Australia’s summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia’s kitchen and delivered to three ‘sham(dummy-clients’ over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia. On average, the variability for soups and mains was ≤6% and for desserts was ≤10% and although the measured serve sizes of the MOW meals were consistently smaller than prescribed serve size, the differences were minor. As a percentage of recommended daily intakes (RDIs for adults aged over 60 years, we calculated that the STD meals contained 21–39% for energy and 42–63% for protein while the HEHP meals contained 29–55% for energy and 46–69% for protein. These findings demonstrate that MOW meals currently meet the voluntary meal guidelines for energy and protein.

How we eat what we eat: identifying meal routines and practices most strongly associated with healthy and unhealthy dietary factors among young adults.

Science.gov (United States)

Laska, Melissa N; Hearst, Mary O; Lust, Katherine; Lytle, Leslie A; Story, Mary

2015-08-01

(i) To examine associations between young adults' meal routines and practices (e.g. food preparation, meal skipping, eating on the run) and key dietary indicators (fruit/vegetable, fast-food and sugar-sweetened beverage intakes) and (ii) to develop indices of protective and risky meal practices most strongly associated with diet. Cross-sectional survey. Minneapolis/St. Paul metropolitan area, Minnesota (USA). A diverse sample of community college and public university students (n 1013). Meal routines and practices most strongly associated with healthy dietary patterns were related to home food preparation (i.e. preparing meals at home, preparing meals with vegetables) and meal regularity (i.e. routine consumption of evening meals and breakfast). In contrast, factors most strongly associated with poor dietary patterns included eating on the run, using media while eating and purchasing foods/beverages on campus. A Protective Factors Index, summing selected protective meal routines and practices, was positively associated with fruit/vegetable consumption and negatively associated with fast-food and sugar-sweetened beverage consumption (PMeal routines and practices were significantly associated with young adults' dietary patterns, suggesting that ways in which individuals structure mealtimes and contextual characteristics of eating likely influence food choice. Thus, in addition to considering specific food choices, it also may be important to consider the context of mealtimes in developing dietary messaging and guidelines.

Regular family breakfast was associated with children's overweight and parental education: Results from the ENERGY cross-sectional study

NARCIS (Netherlands)

Vik, F.N.; Te Velde, S.J.; Van Lippevelde, W.; Manios, Y.; Kovacs, E.; Jan, N.; Moreno, L.A.; Bringolf-Isler, B.; Brug, J.; Bere, E.

2016-01-01

Introduction This study aims to assess (i) the prevalence of having regular family breakfast, lunch, dinner (i.e. 5–7 days/week together with their family) among 10–12 year olds in Europe, (ii) the association between family meals and child weight status, and (iii) potential differences in having

Multiple blood meals in Anopheles darlingi (Diptera: Culicidae).

Science.gov (United States)

de Oliveira, Caroline Dantas; Tadei, Wanderli Pedro; Abdalla, Fábio Camargo; Paolucci Pimenta, Paulo Filemon; Marinotti, Osvaldo

2012-12-01

Anopheles darlingi is an important vector of human malaria in the Amazon. Adult females of this mosquito species require a blood meal to develop eggs, preferring humans to other blood sources. Although gonotrophic concordance has been described as the norm for An. darlingi, here we report An. darlingi female mosquitoes taking two or more blood meals within their first gonotrophic cycle. Only half of field-captured adult females fed one blood meal developed follicles to Christophers' stage V. This outcome is dependent on larval nutrition, as 88% of laboratory-raised well-nourished females completed the first gonotrophic cycle with only one blood meal, while less nourished females needed additional blood meals. Half of the field-captured blood-seeking An. darlingi females had follicles in intermediate (IIIa and IIIb) and final (V) stages of the gonotrophic cycle, supporting the conclusion that An. darlingi blood feed more than once during a gonotrophic cycle. Additionally, we observed females attempting to blood feed a second time during the same day. Additional studies of An. darlingi biting behavior are necessary to accurately estimate Plasmodium sp. entomologic inoculation rates throughout the An. darlingi vast geographical distribution. © 2012 The Society for Vector Ecology.

The Effects of Substituting Soyabean Meal for Breadfruit Meal on ...

African Journals Online (AJOL)

Increasing substitutions of soyabean meal for breadfruit meal in diets fed to Heterobranchus bidorsalis (♂) x Clarias gariepinus (♀) hybrid fingerlings led to weight increases in all dietary types with exception of diet G and higher growth induction in catfishes fed all diets with exception of diet B. Diets C had induced better ...

Correlations between family meals and psychosocial well-being among adolescents.

Science.gov (United States)

Eisenberg, Marla E; Olson, Rachel E; Neumark-Sztainer, Dianne; Story, Mary; Bearinger, Linda H

2004-08-01

To determine the association between frequency of family meals and multiple indicators of adolescent health and well-being (tobacco, alcohol, and marijuana use; academic performance; self-esteem; depressive symptoms; and suicide involvement) after controlling for family connectedness. Data come from a 1998-1999 school-based survey of 4746 adolescents from ethnically and socioeconomically diverse communities in the Minneapolis/St Paul, Minn, metropolitan area. Logistic regression, controlling for family connectedness and sociodemographic variables, was used to identify relationships between family meals and adolescent health behaviors. Approximately one quarter (26.8%) of respondents ate 7 or more family meals in the past week, and approximately one quarter (23.1%) ate family meals 2 times or less. Frequency of family meals was inversely associated with tobacco, alcohol, and marijuana use; low grade point average; depressive symptoms; and suicide involvement after controlling for family connectedness (odds ratios, 0.76-0.93). Findings suggest that eating family meals may enhance the health and well-being of adolescents. Public education on the benefits of family mealtime is recommended.

A polynomial time algorithm for checking regularity of totally normed process algebra

NARCIS (Netherlands)

Yang, F.; Huang, H.

2015-01-01

A polynomial algorithm for the regularity problem of weak and branching bisimilarity on totally normed process algebra (PA) processes is given. Its time complexity is O(n 3 +mn) O(n3+mn), where n is the number of transition rules and m is the maximal length of the rules. The algorithm works for

Distributional impacts of meal vouchers

OpenAIRE

Röhryová, Lenka

2014-01-01

The thesis aims to analyze distributional impacts of meal voucher sys- tem in the Czech Republic, especially in the context of income inequality between different income groups. In the first part, we study the features of the Czech meal voucher scheme, relevant legislative framework and offer a comparison of the Czech meal voucher system with other European coun- tries. In the second part, we perform an analysis of the redistributive effects of meal allowances on various income deciles, quant...

Decoding Complex Cognitive States Online by Manifold Regularization in Real-Time fMRI

DEFF Research Database (Denmark)

Hansen, Toke Jansen; Hansen, Lars Kai; Madsen, Kristoffer Hougaard

2011-01-01

Human decision making is complex and influenced by many factors on multiple time scales, reflected in the numerous brain networks and connectivity patterns involved as revealed by fMRI. We address mislabeling issues in paradigms involving complex cognition, by considering a manifold regularizing...

Meals on Wheels Association of America

Science.gov (United States)

... Meals About Meals on Wheels Get Started The Issue The Problem & Our Solution Meals on Wheels Health Facts & Resources Senior Facts Map State Fact Sheets Research More Than a Meal Pilot Research Study Medicare Claims Analyses Policy Myths Hunger in Older Adults Take Action Volunteer Advocate #SAVELUNCH ...

Real-time quantitative PCR of Staphylococcus aureus and application in restaurant meals.

Science.gov (United States)

Berrada, H; Soriano, J M; Mañes, J; Picó, Y

2006-01-01

Staphylococcus aureus is considered the second most common pathogen to cause outbreaks of food poisoning, exceeded only by Campylobacter. Consumption of foods containing this microorganism is often identified as the cause of illness. In this study, a rapid, reliable, and sensitive real-time quantitative PCR was developed and compared with conventional culture methods. Real-time quantitative PCR was carried out by purifying DNA extracts of S. aureus with a Staphylococcus sample preparation kit and quantifying it in the LightCycler system with hybridization probes. The assay was linear from a range of 10 to 10(6) S. aureus cells (r2 > 0.997). The PCR reaction presented an efficiency of >85%. Accuracy of the PCR-based assay, expressed as percent bias, was around 13%, and the precision, expressed as a percentage of the coefficient of variation, was 7 to 10%. Intraday and interday variability were studied at 10(2) CFU/g and was 12 and 14%, respectively. The proposed method was applied to the analysis of 77 samples of restaurant meals in Valencia (Spain). In 11.6% of samples S. aureus was detected by real-time quantitative PCR, as well as by the conventional microbiological method. An excellent correspondence between real-time quantitative PCR and microbiological numbers (CFU/g) was observed with deviations of < 28%.

Family Meals and Adolescent Emotional Well-Being: Findings From a National Study.

Science.gov (United States)

Utter, Jennifer; Denny, Simon; Peiris-John, Roshini; Moselen, Emma; Dyson, Ben; Clark, Terryann

2017-01-01

To describe the relationship between family meals and adolescent mental health and determine whether the relationship differs by sex. Secondary analyses of a cross-sectional survey. A total of 8,500 nationally representative students. Reynolds Adolescent Depression Scale; Strengths and Difficulties Questionnaire; World Health Organization Well-being Index. Multiple regression models determined the relationships between family meals and mental health indicators; sociodemographic variables and family connection were included as covariates. Approximately 60% of adolescents shared family meals ≥5 times in the previous week, whereas 22% reported that they shared ≤2 meals in the previous week. Greater frequency of family meals was associated with fewer depressive symptoms (P well-being (family meals and depressive symptoms were attenuated by sex; the relationship was stronger for females than for males. Frequent family meals may have a protective effect on the mental health of adolescents, particularly for depressive symptoms in girls. Interventions that aim to increase the frequency of family meals are needed to evaluate whether family meals alone can have an emotional benefit for adolescents. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Evaluation of skate meal and sablefish viscera meal as fish meal replacement in diets for Pacific threadfin (Polydactylus saxfilis)

Science.gov (United States)

The objectives of this study were to investigate the nutritional value of skate meal (SM) and black cod viscera meal (BCVM) from Alaska and to ascertain their suitability as replacements for commercial pollock fishmeal in diets for Pacific threadfin (Polydactylus sexfilis). Test diets were made by r...

Effect of meal size and frequency on postprandial thermogenesis in dogs.

Science.gov (United States)

LeBlanc, J; Diamond, P

1986-02-01

The influence of meal size and frequency on postprandial thermogenesis was studied in nine mongrel dogs (congruent to 18 kg). Oxygen uptake (VO2) and respiratory quotient (R) were continuously monitored by indirect calorimetry during the following experiments. In expt 1, four dogs were fed on alternated days either a large (3.1 MJ) or small meal (0.77 MJ). In expt 2, five different dogs were fed on alternated days either one large meal (3.1 MJ) or four consecutive small meals (0.77 MJ) spaced at 1.5-h intervals. In expt 3, the four dogs of expt 1 after being sham fed 3 times at 1.5-h intervals were given one large meal (3.1 MJ). The VO2 increase during the initial or cephalic phase (congruent to 50 min) was independent of the meal size but it was directly proportional to the amount of food ingested during the digestive phase. The total thermogenic response to four small meals (125 g) fed at 1.5-h intervals was twice as large as that of one large meal (500 g). One large meal (500 g) preceded by three periods of sham feeding was also found to be more thermogenic than a large meal only. For all experiments the changes in R were seen to parallel the postprandial fluctuations in VO2. These findings indicate that the enhanced heat production obtained when meal frequency is increased is caused by the repeated sensory stimulation produced by palatable food.

Acute effects on metabolism and appetite profile of one meal difference in the lower range of meal frequency.

Science.gov (United States)

Smeets, Astrid J; Westerterp-Plantenga, Margriet S

2008-06-01

A gorging pattern of food intake has been shown to enhance lipogenesis and increase body weight, which may be due to large fluctuations in storage and mobilisation of nutrients. In a state of energy balance, increasing meal frequency, and thereby decreasing inter-meal interval, may prevent large metabolic fluctuations. Our aim was to study the effect of the inter-meal interval by dividing energy intake over two or three meals on energy expenditure, substrate oxidation and 24 h satiety, in healthy, normal-weight women in a state of energy balance. The study was a randomised crossover design with two experimental conditions. During the two experimental conditions subjects (fourteen normal-weight women, aged 24.4 (SD 7.1) years, underwent 36 h sessions in energy balance in a respiration chamber for measurements of energy expenditure and substrate oxidation. The subjects were given two (breakfast, dinner) or three (breakfast, lunch, dinner) meals per d. We chose to omit lunch in the two meals condition, because this resulted in a marked difference in inter-meal-interval after breakfast (8.5 h v. 4 h). Eating three meals compared with two meals had no effects on 24 h energy expenditure, diet-induced thermogenesis, activity-induced energy expenditure and sleeping metabolic rate. Eating three meals compared with two meals increased 24 h fat oxidation, but decreased the amount of fat oxidised from the breakfast. The same amount of energy divided over three meals compared with over two meals increased satiety feelings over 24 h. In healthy, normal-weight women, decreasing the inter-meal interval sustains satiety, particularly during the day, and sustains fat oxidation, particularly during the night.

Calculating meal glycemic index by using measured and published food values compared with directly measured meal glycemic index.

Science.gov (United States)

Dodd, Hayley; Williams, Sheila; Brown, Rachel; Venn, Bernard

2011-10-01

Glycemic index (GI) testing is normally based on individual foods, whereas GIs for meals or diets are based on a formula using a weighted sum of the constituents. The accuracy with which the formula can predict a meal or diet GI is questionable. Our objective was to compare the GI of meals, obtained by using the formula and by using both measured food GI and published values, with directly measured meal GIs. The GIs of 7 foods were tested in 30 healthy people. The foods were combined into 3 meals, each of which provided 50 g available carbohydrate, including a staple (potato, rice, or spaghetti), vegetables, sauce, and pan-fried chicken. The mean (95% CI) meal GIs determined from individual food GI values and by direct measurement were as follows: potato meal [predicted, 63 (56, 70); measured, 53 (46, 62)], rice meal [predicted, 51 (45, 56); measured, 38 (33, 45)], and spaghetti meal [predicted, 54 (49, 60); measured, 38 (33, 44)]. The predicted meal GIs were all higher than the measured GIs (P < 0.001). The extent of the overestimation depended on the particular food, ie, 12, 15, and 19 GI units (or 22%, 40%, and 50%) for the potato, rice, and spaghetti meals, respectively. The formula overestimated the GI of the meals by between 22% and 50%. The use of published food values also overestimated the measured meal GIs. Investigators using the formula to calculate a meal or diet GI should be aware of limitations in the method. This trial is registered with the Australian and New Zealand Clinical Trials Registry as ACTRN12611000210976.

Two New Meal- and Web-Based Interactive Food Frequency Questionnaires : Validation of Energy and Macronutrient Intake

OpenAIRE

Christensen, Sara; Möller, Elisabeth; Bonn, Stephanie; Ploner, Alexander; Wright, Antony; Sjölander, Arvid; Bälter, Olle; Lissner, Lauren; Bälter, Katarina

2013-01-01

Background: Meal-Q and its shorter version, MiniMeal-Q, are 2 new Web-based food frequency questionnaires. Their meal-based and interactive format was designed to promote ease of use and to minimize answering time, desirable improvements in large epidemiological studies. Objective: We evaluated the validity of energy and macronutrient intake assessed with Meal-Q and MiniMeal-Q as well as the reproducibility of Meal-Q. Methods: Healthy volunteers aged 20-63 years recruited from Stockholm Count...

Measuring time series regularity using nonlinear similarity-based sample entropy

International Nuclear Information System (INIS)

Xie Hongbo; He Weixing; Liu Hui

2008-01-01

Sampe Entropy (SampEn), a measure quantifying regularity and complexity, is believed to be an effective analyzing method of diverse settings that include both deterministic chaotic and stochastic processes, particularly operative in the analysis of physiological signals that involve relatively small amount of data. However, the similarity definition of vectors is based on Heaviside function, of which the boundary is discontinuous and hard, may cause some problems in the validity and accuracy of SampEn. Sigmoid function is a smoothed and continuous version of Heaviside function. To overcome the problems SampEn encountered, a modified SampEn (mSampEn) based on nonlinear Sigmoid function was proposed. The performance of mSampEn was tested on the independent identically distributed (i.i.d.) uniform random numbers, the MIX stochastic model, the Rossler map, and the Hennon map. The results showed that mSampEn was superior to SampEn in several aspects, including giving entropy definition in case of small parameters, better relative consistency, robust to noise, and more independence on record length when characterizing time series generated from either deterministic or stochastic system with different regularities

Variety within a cooked meal increases meal energy intake in older women with a poor appetite.

Science.gov (United States)

Wijnhoven, Hanneke Ah; van der Meij, Barbara S; Visser, Marjolein

2015-12-01

Effective strategies to increase dietary intake in older persons with a poor appetite are needed. Previous studies have shown that increasing diet variety may increase dietary intake. This has not been tested in older adults with a poor appetite. We investigated if an increased variety of foods within a cooked meal results in a higher meal energy intake in older women with a poor appetite. This study was a randomized, controlled, cross-over trial among 19 older (>65 years) women with a poor appetite. Two cooked meals of similar weight and energy density (except starch) were served under standardized conditions on two weekdays: a test meal consisting of three different varieties of vegetables, meat or fish, and starch components, and a control meal without variety. Participants ate ad libitum and the actual consumed amounts and their nutritional content were calculated. Data were analyzed by mixed linear models. Average intake in energy was 427 kcal (SD 119) for the test meal with variety and 341 kcal (SD 115) for the control meal without variety. This resulted in a statistically significant (for period effects adjusted) mean difference of 79 kcal (95% CI = 25-134). Total meal intake in grams was also higher for the test meal with variety (48 g, 95% CI = 1-97) but protein intake (g) was not (3.7 g, 95% CI = -1.4 to 8.8). This was consistent for all meal components except starch and within each component three varieties were consumed equally. The results of the present study suggest that increasing meal variety may be an effective strategy to increase energy intake in older adults with a poor appetite. Copyright © 2015 Elsevier Ltd. All rights reserved.

Nutrient quality of fast food kids meals

Science.gov (United States)

Exposure of children to kids’ meals at fast food restaurants is high; however, the nutrient quality of such meals has not been systematically assessed. We assessed the nutrient quality of fast food meals marketed to young children, i.e., "kids meals". The nutrient quality of kids’ meals was assessed...

Replacement of soybean meal with babassu meal in rations for broilers from 22 to 42 days old

Directory of Open Access Journals (Sweden)

Mônica Calixto da Silva

2015-04-01

Full Text Available The objective this work was to evaluate the technical and economic viability of the substitution level of soybean meal by babassu meal in rations to broiler from 22 to 42 days old. It was used 80 male broiler chicks at one day of age, distributed into complete random designs with four treatments (0, 10, 20 e 30% substituition of soybean meal by babassu meal and five repetitions of four broilers each. Were evaluated the performance (weight dain, feed intake and feed conversion, carcass and cuts, organ biometry, feed cost per kilogram body weight and gross margin. To verify the relationship of cost of replacing soybean meal with pie babassu, inequalities were established. The substitution level of soybean meal by babassu meal had no influence (P>0,05 any of the performance characteristics, wich showed the technical viability of substituting up to 30%. Similarly, there was no affect on carcass yield, cuts weight and organ biometry. The cust less with feed per kg for chicken produced and the higher gross margin were obtained from chickens fed diets with 0% babassu meal. The increased of substitution level soybean meal by babassu meal in ration for broilers from 22 to 42 days old proved unviable economically, however, the inequalities produced can be useful in practical situations.

Eating meals before wheel-running exercise attenuate high fat diet-driven obesity in mice under two meals per day schedule.

Science.gov (United States)

Sasaki, Hiroyuki; Hattori, Yuta; Ikeda, Yuko; Kamagata, Mayo; Shibata, Shigenobu

2015-06-01

Mice that exercise after meals gain less body weight and visceral fat compared to those that exercised before meals under a one meal/exercise time per day schedule. Humans generally eat two or three meals per day, and rarely have only one meal. To extend our previous observations, we examined here whether a "two meals, two exercise sessions per day" schedule was optimal in terms of maintaining a healthy body weight. In this experiment, "morning" refers to the beginning of the active phase (the "morning" for nocturnal animals). We found that 2-h feeding before 2-h exercise in the morning and evening (F-Ex/F-Ex) resulted in greater attenuation of high fat diet (HFD)-induced weight gain compared to other combinations of feeding and exercise under two daily meals and two daily exercise periods. There were no significant differences in total food intake and total wheel counts, but feeding before exercise in the morning groups (F-Ex/F-Ex and F-Ex/Ex-F) increased the morning wheel counts. These results suggest that habitual exercise after feeding in the morning and evening is more effective for preventing HFD-induced weight gain. We also determined whether there were any correlations between food intake, wheel rotation, visceral fat volume and skeletal muscle volumes. We found positive associations between gastrocnemius muscle volumes and morning wheel counts, as well as negative associations between morning food intake volumes/body weight and morning wheel counts. These results suggest that morning exercise-induced increase of muscle volume may refer to anti-obesity. Evening exercise is negatively associated with fat volume increases, suggesting that this practice may counteract fat deposition. Our multifactorial analysis revealed that morning food intake helps to increase exercise, and that evening exercise reduced fat volumes. Thus, exercise in the morning or evening is important for preventing the onset of obesity.

Change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets

Science.gov (United States)

Yu, Haibo; Gao, Qinfeng; Dong, Shuanglin; Hou, Yiran; Wen, Bin

2016-08-01

The present study was conducted to determine the change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets. Four experimental diets were tested, in which Sargassum thunbergii was proportionally replaced by the mixture of corn kernels meal and soybean meal. The growth performance, body composition and intestinal digestive enzyme activities in A. japonicus fed these 4 diets were examined. Results showed that the sea cucumber exhibited the maximum growth rate when 20% of S. thunbergii in the diet was replaced by corn kernels meal and soybean meal, while 40% of S. thunbergii in the diet can be replaced by the mixture of corn kernels meal and soybean meal without adversely affecting growth performance of A. japonicus. The activities of intestinal trypsin and amylase in A. japonicus can be significantly altered by corn kernels meal and soybean meal in diets. Trypsin activity in the intestine of A. japonicus significantly increased in the treatment groups compared to the control, suggesting that the supplement of corn kernels meal and soybean meal in the diets might increase the intestinal trypsin activity of A. japonicus. However, amylase activity in the intestine of A. japonicus remarkably decreased with the increasing replacement level of S. thunbergii by the mixture of corn kernels meal and soybean meal, suggesting that supplement of corn kernels meal and soybean meal in the diets might decrease the intestinal amylase activity of A. japonicus.

The Amount of Time to Eat Lunch is Associated with Children’s Selection and Consumption of School Meal Entrée, Fruits, Vegetable, and Milk

Science.gov (United States)

Cohen, Juliana F.W.; Jahn, Jaquelyn L.; Richardson, Scott; Cluggish, Sarah A.; Parker, Ellen; Rimm, Eric B.

2015-01-01

Background There are currently no national standards for school lunch period lengths and little is known about the association between the amount of time students have to eat and school food selection and consumption. Objectives To examine plate waste measurements from students in the control arm from the MEALS study (2011-2012 school year) for the association of the amount of time to eat with school meal selection and consumption. Design Prospective study using up to six repeated measures among students over the school year. Participants/Setting 1001 students in grades 3-8 attending 6 participating elementary/middle schools in an urban, low-income school district where lunch period lengths varied from 20-30 minutes. Main Outcome Measures School food selection and consumption were collected using plate waste methodology. Statistical Analyses Performed Logistic regression and mixed-model ANOVA was used to examine food selection and consumption. Results Compared with meal component selection when students had at least 25 minutes to eat, students were significantly less likely to select a fruit (44% vs. 57%; p=0.0001) compared with when students had fewer than 20 minutes to eat. There were no significant differences in entrée, milk, or vegetable selection. Among those who selected a meal component, students with fewer than 20 minutes to eat consumed 13% less of their entrée (peat. Conclusions Over the school year, a substantial number of students had insufficient time to eat, which was associated with significantly decreased entrée, milk, and vegetable consumption compared with students who had more time to eat. School policies that encourage lunches with at least 25 minutes of seated time may reduce food waste and improve dietary intake. PMID:26372337

Pre-meal screen-time activities increase subjective emotions, but not food intake in young girls.

Science.gov (United States)

Totosy de Zepetnek, Julia O; Pollard, Damion; Welch, Jo M; Rossiter, Melissa; Faghih, Shiva; Bellissimo, Nick

2017-04-01

To determine the effect of pre-meal screen-time activities on subjective emotions, subjective appetite, and food intake (FI) in 9-14 year-old girls. In this clinical study, 31 girls completed four 45-min treatment conditions of television viewing (TVV), video game playing (VGP), a challenging computer task (CT), and sitting without screen exposure (control) in a randomized order. Each treatment condition was followed immediately by an ad libitum pizza lunch, and FI was calculated from the weight of the consumed pizza. Subjective appetite was assessed at baseline, 15, 30, and 45 min during the treatment condition, and upon trial completion at 75 min. Subjective emotions were assessed at baseline and at 45 min. FI was not affected by screen type, but was positively correlated with body composition (fat mass [FM, kg], fat free mass [FFM, kg]) in all treatment conditions. Subjective appetite was not affected by screen type, but increased with time in all treatment conditions (p < 0.0001). Subjective emotions were affected by VGP only. Anger, excitement, frustration, and upset feelings were increased at 45 min following VGP. VGP led to increased frustration compared to control (p = 0.0003), CT (p = 0.007) and TVV (p = 0.0002). Exposure to TVV or CT before eating did not affect subjective emotions, subjective appetite, or FI, and no difference was found between screen activities and the control condition for average appetite or FI. Despite a change in subjective emotions during the VGP condition, there was no increase in subjective appetite or subsequent FI. These findings suggest that physiologic signals of satiation and satiety are not overridden by environmental stimuli of pre-meal screen-time exposure among young girls. (Clinical trial number NCT01750177). Copyright © 2016 Elsevier Ltd. All rights reserved.

Teachers' interaction with children in the school meal situation: the example of pedagogic meals in Sweden.

Science.gov (United States)

Persson Osowski, Christine; Göranzon, Helen; Fjellström, Christina

2013-01-01

School meals are also a teaching occasion in which children learn about food and meals, which is referred to as "pedagogic meals" in Sweden. The aim of the present article was to study how the pedagogic meal is practiced in preschool and school settings, with focus on how teachers acted when interacting with the children. Observations, interviews, and focus group interviews. School canteens. Three schools. Teaching in the school meal situation. Social constructionism, new social studies of childhood. The teachers took on 3 different roles. The sociable teacher role entailed turning the school lunch into a social occasion, the educating teacher role involved educating the children, and the evasive teacher role was not associated with the definition of a pedagogic meal. The teacher roles, which ranged from adult-oriented to child-oriented, and which varied in the level of interaction with the children, were summarized in a framework named the Adult- to Child-oriented Teacher Role Framework for School Meals (ACTS). To realize the potential of pedagogic meals, teachers must be educated and become aware of the effects of their behaviors. In this situation, the ACTS framework can constitute a useful tool. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Organic school meals in three Danish municipalities

DEFF Research Database (Denmark)

He, Chen; Mikkelsen, Bent Egberg

In order to prevent children and young people from becoming obese, healthier eating patterns are urgent. Organic school meals may be an effective strategy to provide healthy food to children. The purpose of this study was to take a closer look into the current status of organic school meal systems...... in Denmark, by conducting a case study of three municipalities in the Zealand region that have the most developed models for school meals service in this country. These municipalities have for some years introduced organic food for sale in their primary schools, with three quite different approaches....... Copenhagen has established a large central kitchen, producing partly organic food that is heated and sold in tuck shops at the schools. Roskilde cooperates with an organic catering company, delivering food to be sold in school canteens. Gladsaxe has part-time employed staff preparing and selling food at each...

Factors Related to the Number of Fast Food Meals Obtained by College Meal Plan Students

Science.gov (United States)

Dingman, Deirdre A.; Schulz, Mark R.; Wyrick, David L.; Bibeau, Daniel L.; Gupta, Sat N.

2014-01-01

Objectives: This study tested whether days on campus, financial access through a meal plan, and health consciousness were associated with number of meals that college students obtained from fast food restaurants. Participants and Methods: In April 2013, all students currently enrolled in a meal plan were invited to participate in an online survey…

Healthy meals on the menu

DEFF Research Database (Denmark)

Thunström, Linda; Nordström, Leif Jonas; Shogren, Jason

2016-01-01

Menu labelling of meals prepared away from home is a policy designed to help consumers make healthier food choices. In this paper we use a field experiment in Sweden to examine if a restaurant benefits from introducing a meal labelled as healthy on its menu by experiencing an overall increase...... in sales. We cannot reject the hypothesis that sales are the same before and after the introduction of a meal labelled as healthy on the menu, i.e. our data does not support the idea that restaurants increase their sales from supplying a meal labelled as healthy....

Frequency of Hospital Use Before and After Home-Delivery Meal by Meals On Wheels, of Tarrant County, Texas.

Science.gov (United States)

Cho, J; Thorud, J L; Marishak-Simon, S; Hammack, L; Stevens, A B

2018-01-01

Patients recently discharged from the hospital are vulnerable and are at high risk for readmission. Home-delivered meals may be beneficial in improving their health and facilitating independent living in the community. The purpose of this study was to identify the association between home-delivered meals and use of hospital services. This study includes 120 clients recently discharged from an inpatient hospital stay or from an emergency department (ED) visit who received meal services from Meals On Wheels, Inc., of Tarrant County. Healthcare utilization data was extracted from the Dallas-Fort Worth Hospital Council Foundation, a regional all claims database used by over 90% of hospitals in Dallas-Fort Worth area. Signed tests and generalized linear models (GLM) were performed. A total of 16,959 meals were delivered from March 2013 through March 2014. Each client received an average of 6.19 meals per week. The average number of ED visits decreased from 5.03 before receipt of meals to 1.45 after receipt of meals, z = -5.23, p meals were less likely to experience ED visits and hospitalizations after controlling for demographic characteristics and levels of physical functioning. The findings of this study indicate that home-delivered meals services may contribute to a reduction in hospital based care services among frail and vulnerable adults. Additional studies should consider the short and long-term effects of home-delivered meals services on healthcare utilization and the potential to decrease healthcare costs.

Effects of calorie labeling and value size pricing on fast food meal choices: results from an experimental trial.

Science.gov (United States)

Harnack, Lisa J; French, Simone A; Oakes, J Michael; Story, Mary T; Jeffery, Robert W; Rydell, Sarah A

2008-12-05

Although point-of-purchase calorie labeling at restaurants has been proposed as a strategy for improving consumer food choices, a limited number of studies have evaluated this approach. Likewise, little research has been conducted to evaluate the influence of value size pricing on restaurant meal choices. To examine the effect of point-of-purchase calorie information and value size pricing on fast food meal choices a randomized 2 x 2 factorial experiment was conducted in which participants ordered a fast food meal from one of four menus that varied with respect to whether calorie information was provided and whether value size pricing was used. Study participants included 594 adolescents and adults who regularly ate at fast food restaurants. Study staff recorded the foods ordered and consumed by each participant. Participants also completed surveys to assess attitudes, beliefs and practices related to fast food and nutrition. No significant differences in the energy composition of meals ordered or eaten were found between menu conditions. The average energy content of meals ordered by those randomized to a menu that included calorie information and did not include value size pricing was 842 kcals compared with 827 kcals for those who ordered their meal from a menu that did not include calorie information but had value size pricing (control menu). Results were similar in most analyses conducted stratified by factors such as age, race and education level. Additional research is needed to better evaluate the effects of calorie labeling and value size pricing on fast food meal choices. Studies in which participants are repeatedly exposed to these factors are needed since long term exposure may be required for behavior change.

Evaluation of salt content in school meals

Directory of Open Access Journals (Sweden)

Cláudia Alexandra Colaço Lourenço Viegas

2015-04-01

Full Text Available OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12. Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05 and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05. The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

Effects of replacing soybean meal with canola meal or treated canola meal on ruminal digestion, fermentation pattern, omasal nutrient flow, and performance in lactating dairy cows

Science.gov (United States)

Extrusion-treated canola meal (TCM) was produced in an attempt to increase the rumen undegradable protein (RUP) fraction of canola meal (CM). The objective of this study was to evaluate the effects of replacing soybean meal (SBM) with CM or TCM on ruminal digestion, fermentation pattern, omasal nutr...

Development of a Quality of Meals and Meal Service Set of Indicators for Residential Facilities for Elderly.

Science.gov (United States)

Van Damme, N; Buijck, B; Van Hecke, A; Verhaeghe, S; Goossens, E; Beeckman, D

2016-01-01

To develop a content validated set of indicators to evaluate the quality of meals and meal service in residential facilities for elderly. Inadequate food intake is an important risk factor for malnutrition in residential facilities for elderly. Through better meeting the needs and preferences of residents and optimization of meals and meal service, residents' food intake can improve. No indicators were available which could help to guide strategies to improve the quality of meals and meal service. The indicator set was developed according to the Indicator Development Manual of the Dutch Institute for Health Care Improvement (CBO). The working group consisted of three nurse researchers and one expert in gastrology and had expertise in elderly care, malnutrition, indicator development, and food quality. A preliminary list of potential indicators was compiled using the literature and the working group's expertise. Criteria necessary to measure the indicator in practice were developed for each potential indicator. In a double Delphi procedure, the list of potential indicators and respective criteria were analyzed for content validity, using a multidisciplinary expert panel of 11 experts in elderly meal care. A preliminary list of 20 quality indicators, including 45 criteria, was submitted to the expert panel in a double Delphi procedure. After the second Delphi round, 13 indicators and 25 criteria were accepted as having content validity. The content validity index (CVI) ranged from 0.83 to 1. The indicator set consisted of six structural, four result, and three outcome indicators covering the quality domains food, service and choice, as well as nutritional screening. The criteria measure diverse aspects of meal care which are part of the responsibility of kitchen staff and health care professionals. The 'quality of meals and meal service' set of indicators is a resource to map meal quality in residential facilities for elderly. As soon as feasibility tests in practice

Family meal frequency among children and adolescents with eating disorders.

Science.gov (United States)

Elran-Barak, Roni; Sztainer, Maya; Goldschmidt, Andrea B; Le Grange, Daniel

2014-07-01

Previous studies on family meals and disordered eating have mainly drawn their samples from the general population. The goal of the current study is to determine family meal frequency among children and adolescents with anorexia nervosa (AN), bulimia nervosa (BN), and feeding or eating disorder not elsewhere classified (FED-NEC) and to examine whether family meal frequency is associated with eating disorder psychopathology. Participants included 154 children and adolescents (M = 14.92 ± 2.62), who met criteria for AN (n = 60), BN (n = 32), or FED-NEC (n = 62). All participants completed the Eating Disorder Examination and the Family Meal Questionnaire prior to treatment at the University of Chicago Eating Disorders Program. AN and BN participants significantly differed in terms of family meal frequency. A majority of participants with AN (71.7%), compared with less than half (43.7%) of participants with BN, reported eating dinner with their family frequently (five or more times per week). Family meal frequency during dinner was significantly and negatively correlated with dietary restraints and eating concerns among participants with BN (r = -.381, r = -.366, p meal frequency may be explained by their parents' relatively greater vigilance over eating, whereas families of BN patients may be less aware of eating disorder behaviors and hence less insistent upon family meals. Additionally, children and adolescents with AN may be more inhibited and withdrawn and therefore are perhaps more likely to stay at home and eat together with their families. Copyright © 2014 Society for Adolescent Health and Medicine. Published by Elsevier Inc. All rights reserved.

75 FR 76006 - Regular Meeting

Science.gov (United States)

2010-12-07

... FARM CREDIT SYSTEM INSURANCE CORPORATION Regular Meeting AGENCY: Farm Credit System Insurance Corporation Board. ACTION: Regular meeting. SUMMARY: Notice is hereby given of the regular meeting of the Farm Credit System Insurance Corporation Board (Board). Date and Time: The meeting of the Board will be held...

Effect of replacing fish meal with maggot meal on growth nutrient ...

African Journals Online (AJOL)

One hundred and twenty (120) 4-week old finisher broilers of Ross breed were used to study the effect of feeding maggot meal replacing fish meal on growth performance, nutrient digestibility, carcass and organ characteristics. The birds were divided into 5 treatment groups identified as T1, T2, T3, T4 and T5 with 24 birds in ...

A Journey to Improved Inpatient Glycemic Control by Redesigning Meal Delivery and Insulin Administration.

Science.gov (United States)

Engle, Martha; Ferguson, Allison; Fields, Willa

2016-01-01

The purpose of this quality improvement project was to redesign a hospital meal delivery process in order to shorten the time between blood glucose monitoring and corresponding insulin administration and improve glycemic control. This process change redesigned the workflow of the dietary and nursing departments. Modifications included nursing, rather than dietary, delivering meal trays to patients receiving insulin. Dietary marked the appropriate meal trays and phoned each unit prior to arrival on the unit. The process change was trialed on 2 acute care units prior to implementation hospital wide. Elapsed time between blood glucose monitoring and insulin administration was analyzed before and after process change as well as evaluation of glucometrics: percentage of patients with blood glucose between 70 and 180 mg/dL (percent perfect), blood glucose greater than 300 mg/dL (extreme hyperglycemia), and blood glucose less than 70 mg/dL (hypoglycemia). Percent perfect glucose results improved from 45% to 53%, extreme hyperglycemia (blood glucose >300 mg/dL) fell from 11.7% to 5%. Hypoglycemia demonstrated a downward trend line, demonstrating that with improving glycemic control hypoglycemia rates did not increase. Percentage of patients receiving meal insulin within 30 minutes of blood glucose check increased from 35% to 73%. In the hospital, numerous obstacles were present that interfered with on-time meal insulin delivery. Establishing a meal delivery process with the nurse performing the premeal blood glucose check, delivering the meal, and administering the insulin improves overall blood glucose control. Nurse-led process improvement of blood glucose monitoring, meal tray delivery, and insulin administration does lead to improved glycemic control for the inpatient population.

Gender differences in purchase intentions and reasons for meal selection among fast food customers – Opportunities for healthier and more sustainable fast food

DEFF Research Database (Denmark)

Lassen, Anne Dahl; Lehmann, Charlotte; Andersen, Elisabeth Wreford

2016-01-01

and their purchase intentions. Based on this background, possible opportunities toward implementing healthier and more sustainable fast food options are discussed. Data were collected at three fast food restaurants from different parts of Denmark among randomly selected customers (aged 15 or above). The customers......Understanding the factors that influence food selection and dietary behavior is fundamental to support the successful translation of dietary goals into consumer behavior. The present study aims to identify gender differences in fast food consumers’ reasons for actual fast food meal selection...... were approached after having ordered their meal. They filled out a questionnaire on reasons for their actual fast food meal selection and purchase intentions in relation to four hypothesized burger menus, including a regular beef burger menu, a wholegrain beef burger menu, a nutrition labeled beef...

Structural and Interpersonal Characteristics of Family Meals: Associations with Adolescent BMI and Dietary Patterns

Science.gov (United States)

Berge, Jerica M.; Jin, Seok Won; Hannan, Peter; Neumark-Sztainer, Dianne

2013-01-01

The last decade of research has suggested that family meals play an important role in promoting healthful dietary intake in youth. However, little is known about the structural characteristics and interpersonal dynamics of family meals that may help to inform why family meals are protective for youth. The current mixed methods, cross-sectional study conducted in 2010–2011 includes adolescents and parents who participated in two linked population-based studies. Participants included 40 parents (91.5% female) and adolescents (57.5% female) from the Minneapolis/St. Paul area participating in EAT 2010 and F-EAT. The structural (e.g. length of the meal, types of foods served) and interpersonal characteristics (e.g., communication, emotion/affect management) of family meals were described and associations between interpersonal dynamics at family meals and adolescent body mass index (BMI) and dietary intake were examined via direct observational methods. Families were video-recorded during two mealtimes in their homes. Results indicated that family meals were approximately 20 minutes in length, included multiple family members, were typically served family style (70%) and occurred in the kitchen 62% of the time and 38% of the time in another room (e.g., family room, office). Additionally, significant associations were found between positive interpersonal dynamics (i.e., communication, affect management, interpersonal involvement, overall family functioning) at family meals and lower adolescent BMI and higher vegetable intake. These findings add to the growing body of literature on family meals by providing a better understanding of what is happening at family meals in order to inform obesity prevention studies and recommendations for providers working with families of youth. PMID:23567247

Intraindividual comparison of gastric peristalsis after ingestion of a semiliquid and solid test meal

International Nuclear Information System (INIS)

Linke, R.; Tatsch, K.; Muenzing, W.; Vorderholzer, W.; Schindlbeck, N.; Hahn, K.

1997-01-01

Aim: Patients with various disorders of gastric function were studied with radiolabeled test meals of different consistency to elaborate the effect of ingested media on gastric peristalsis and emptying. Methods: In 12 patients parameters of gastric function were intraindividually compared after ingestion of a semiliquid and a solid test meal. In addition to the standard evaluation derived from time activity curves condensed images were established from two fixed time intervals (early and late period). These images were used to evaluate the amplitude and frequency of gastric contractions using Fourier analysis. Results: As expected gastric emptying was influenced by the consistency of the test meal. Mean emptying rates for the solid meal were significant lower than those for the semiliquid one (p [de

Consumer attitudes, barriers, and meal satisfaction associated with sodium-reduced meal intake at worksite cafeterias.

Science.gov (United States)

Lee, Jounghee; Park, Sohyun

2015-12-01

Targeting consumers who consume lunches at their worksite cafeterias would be a valuable approach to reduce sodium intake in South Korea. To assess the relationships between socio-demographic factors, consumer satisfaction, attitudes, barriers and the frequency of sodium-reduced meal intake. We implemented a cross-sectional research, analyzing data from 738 consumers aged 18 years or older (327 males and 411 females) at 17 worksite cafeterias in South Korea. We used the ordinary least squares regression analysis to determine the factors related to overall satisfaction with sodium-reduced meal. General linear models with LSD tests were employed to examine the variables that differed by the frequency of sodium-reduced meal intake. Most subjects always or usually consumed the sodium-reduced meal (49%), followed by sometimes (34%) and rarely or never (18%). Diverse menus, taste and belief in the helpfulness of the sodium-reduced meal significantly increased overall satisfaction with the sodium-reduced diet (P < 0.05). We found importance of needs in the following order: 1) 'menu diversity' (4.01 points), 2) 'active promotion' (3.97 points), 3) 'display of nutrition labels in a visible location' (3.96 points), 4) 'improvement of taste' (3.88 points), and 5) 'education of sodium-reduction self-care behaviors' (3.82 points). Dietitians could lead consumers to choose sodium-reduced meals by improving their taste and providing diverse menus for the sodium-reduced meals at worksite cafeterias.

Time-Homogeneous Parabolic Wick-Anderson Model in One Space Dimension: Regularity of Solution

OpenAIRE

Kim, Hyun-Jung; Lototsky, Sergey V

2017-01-01

Even though the heat equation with random potential is a well-studied object, the particular case of time-independent Gaussian white noise in one space dimension has yet to receive the attention it deserves. The paper investigates the stochastic heat equation with space-only Gaussian white noise on a bounded interval. The main result is that the space-time regularity of the solution is the same for additive noise and for multiplicative noise in the Wick-It\\^o-Skorokhod interpretation.

UNFOLDED REGULAR AND SEMI-REGULAR POLYHEDRA

Directory of Open Access Journals (Sweden)

IONIŢĂ Elena

2015-06-01

Full Text Available This paper proposes a presentation unfolding regular and semi-regular polyhedra. Regular polyhedra are convex polyhedra whose faces are regular and equal polygons, with the same number of sides, and whose polyhedral angles are also regular and equal. Semi-regular polyhedra are convex polyhedra with regular polygon faces, several types and equal solid angles of the same type. A net of a polyhedron is a collection of edges in the plane which are the unfolded edges of the solid. Modeling and unfolding Platonic and Arhimediene polyhedra will be using 3dsMAX program. This paper is intended as an example of descriptive geometry applications.

[Effect of meal frequency and carbohydrate intake on the metabolic control of patients with type 2 diabetes mellitus].

Science.gov (United States)

Leiva, Tamara; Basfi-Fer, Karen; Rojas, Pamela; Carrasco, Fernando; Ruz O, Manuel

2016-10-01

Increasing meal frequency is commonly used in the clinical practice as part of the nutritional treatment of patients with type 2 Diabetes Mellitus (DM2), although its effect on metabolic control parameters is controversial. To evaluate the association of energy intake, meal frequency, and amount of carbohydrates with fasting plasma glucose and glycosylated hemoglobin in a group of patients with DM2 without insulin therapy. Dietary intake was evaluated in 60 subjects with DM2 through three-day food records. The meal frequency was estimated establishing the main meal times considering snacks. Meal frequency was 4.7 ± 1.1 times per day. There was a positive association between glycosylated and fasting blood glucose levels (p Meal frequency was associated with energy intake (p meal frequency, available carbohydrates and energy intake, body mass index and fasting plasma glucose were analyzed in a multiple linear regression model, fasting blood glucose was the variable that best predicted changes in glycosylated hemoglobin (45.5%). Meal frequency had no association with glycosylated hemoglobin. Meal frequency showed no association with metabolic control parameters in DM2 patients.

Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) - a randomized cross-over meal test study

DEFF Research Database (Denmark)

Kristensen, Marlene Dahlwad; Bendsen, Nathalie Tommerup; Christensen, Sheena M

2016-01-01

BACKGROUND: Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources...... on appetite regulation. OBJECTIVE: To examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations. DESIGN: In total, 43 healthy, normal-weight, young men completed this randomized, double......-Legume compared to HP-Meat or LP-Legume (pVegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content...

Shelf stable meals for public sector uses

Science.gov (United States)

Schmandt, J. (Editor)

1977-01-01

The NASA Meal System was developed with three simple concepts in mind: (1) nutritious, conventional foods are packaged in single-serving units and assembled into complete meals; (2) the meals have an extended shelf-life and can be transported and stored without need for refrigeration or freezing; (3) preparation of the meal by the consumer is an easy task which is accomplished in ten minutes or less. The meal system was tested in 1975 and 1976 by different groups of elderly individuals. NASA and the LBJ School of Public Affairs sponsored a national conference to report on the demonstration of the meal system for the elderly and to explore potential uses of the system for social services, institutional feeding programs, disaster relief, and international aid. The proceedings of the conference and how different groups assessed the potential of the meal system are reported.

Effects of calorie labeling and value size pricing on fast food meal choices: Results from an experimental trial

Directory of Open Access Journals (Sweden)

Jeffery Robert W

2008-12-01

Full Text Available Abstract Background Although point-of-purchase calorie labeling at restaurants has been proposed as a strategy for improving consumer food choices, a limited number of studies have evaluated this approach. Likewise, little research has been conducted to evaluate the influence of value size pricing on restaurant meal choices. Methods To examine the effect of point-of-purchase calorie information and value size pricing on fast food meal choices a randomized 2 × 2 factorial experiment was conducted in which participants ordered a fast food meal from one of four menus that varied with respect to whether calorie information was provided and whether value size pricing was used. Study participants included 594 adolescents and adults who regularly ate at fast food restaurants. Study staff recorded the foods ordered and consumed by each participant. Participants also completed surveys to assess attitudes, beliefs and practices related to fast food and nutrition. Results No significant differences in the energy composition of meals ordered or eaten were found between menu conditions. The average energy content of meals ordered by those randomized to a menu that included calorie information and did not include value size pricing was 842 kcals compared with 827 kcals for those who ordered their meal from a menu that did not include calorie information but had value size pricing (control menu. Results were similar in most analyses conducted stratified by factors such as age, race and education level. Conclusion Additional research is needed to better evaluate the effects of calorie labeling and value size pricing on fast food meal choices. Studies in which participants are repeatedly exposed to these factors are needed since long term exposure may be required for behavior change.

Meal frequency patterns and glycemic properties of maternal diet in relation to preterm delivery: Results from a large prospective cohort study.

Science.gov (United States)

Englund-Ögge, Linda; Birgisdottir, Bryndis Eva; Sengpiel, Verena; Brantsæter, Anne Lise; Haugen, Margareta; Myhre, Ronny; Meltzer, Helle Margrete; Jacobsson, Bo

2017-01-01

Dietary habits are linked to high maternal glucose levels, associated with preterm delivery. The aim of this study was to examine the associations between meal frequency and glycemic properties of maternal diet in relation to preterm delivery. This prospective cohort study included 66,000 women from the Norwegian Mother and Child Cohort Study (MoBa). Meal frequency and food intake data were obtained from a validated food frequency questionnaire during mid-pregnancy. Principal component factor analysis was used with a data-driven approach, and three meal frequency patterns were identified: "snack meal", "main meal", and "evening meal". Pattern scores were ranked in quartiles. Glycemic index and glycemic load were estimated from table values. Intakes of carbohydrates, added sugar, and fiber were reported in grams per day and divided into quartiles. Gestational age was obtained from the Medical Birth Registry of Norway. Preterm delivery was defined as birth at meal" pattern was associated with a reduced risk of preterm delivery, with hazard ratios (HRs) of 0.89 (95% confidence interval (CI): 0.80, 0.98) and 0.90 (95% CI: 0.81, 0.99) for the third and fourth quartiles, respectively, and p for trend of 0.028. This was mainly attributed to the group of women with BMI ≥25 kg/m2, with HRs of 0.87 (95% CI: 0.79, 0.96) and 0.89 (95% CI: 0.80, 0.98) for the third and fourth quartiles, respectively, and p for trend of 0.010. There was no association between glycemic index, glycemic load, carbohydrates, added sugar, fiber, or the remaining meal frequency patterns and preterm delivery. Regular consumption of main meals (breakfast, lunch, dinner) was associated with a lower risk of preterm delivery. Diet should be further studied as potential contributing factors for preterm delivery.

Cocombustion of animal meal

International Nuclear Information System (INIS)

Roggen, M.

2001-01-01

The electricity production companies are prepared to co-fire animal meal in their coal-fired power stations. Tests conducted at the Maasvlakte power station, Netherlands, demonstrate that adding animal meal to the coal has no negative influence on human beings, the environment, the plant or the fly ash quality

Effect of meal environment on diet quality rating.

Science.gov (United States)

Woodruff, Sarah J; Hanning, Rhona M

2009-01-01

Family meals have been associated with improved dietary quality in children and adolescents, and yet very little is known about family meals beyond their frequency. Specific aspects of the breakfast, lunch, and dinner meal environments were described and compared, and the associations with overall diet quality were investigated. Data on food intake and meal environments were obtained in northern Ontario, southern Ontario, and Nova Scotia grades six, seven, and eight classrooms over the 2005 to 2006 school year. Specific aspects of the meal environments described were where the meal was consumed, with whom participants consumed each meal, who prepared the meal, and where the food was originally purchased. Diet quality was assessed using the Canadian version of the Healthy Eating Index. Cluster K-means procedures were used to classify into groups observations about the four meal environment variables. Three, eight, and six clusters of meal environments were identified for breakfast, lunch, and dinner, respectively. Diet quality was negatively associated with consuming/ purchasing meals outside the home, and with skipping breakfast, lunch, and/or dinner. Results have immediate relevance for family-based and/or school programs and policies aimed at educating and feeding children and adolescents.

Discrete maximal regularity of time-stepping schemes for fractional evolution equations.

Science.gov (United States)

Jin, Bangti; Li, Buyang; Zhou, Zhi

2018-01-01

In this work, we establish the maximal [Formula: see text]-regularity for several time stepping schemes for a fractional evolution model, which involves a fractional derivative of order [Formula: see text], [Formula: see text], in time. These schemes include convolution quadratures generated by backward Euler method and second-order backward difference formula, the L1 scheme, explicit Euler method and a fractional variant of the Crank-Nicolson method. The main tools for the analysis include operator-valued Fourier multiplier theorem due to Weis (Math Ann 319:735-758, 2001. doi:10.1007/PL00004457) and its discrete analogue due to Blunck (Stud Math 146:157-176, 2001. doi:10.4064/sm146-2-3). These results generalize the corresponding results for parabolic problems.

21 CFR 137.275 - Yellow corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn meal. 137.275 Section 137.275 Food and... Related Products § 137.275 Yellow corn meal. Yellow corn meal conforms to the definition and standard of identity prescribed by § 137.250 for white corn meal except that cleaned yellow corn is used instead of...

Colour, pleasantness, and consumption behaviour within a meal.

Science.gov (United States)

Piqueras-Fiszman, Betina; Spence, Charles

2014-04-01

It is often claimed that colour (e.g., in a meal) affects consumption behaviour. However, just how strong is the evidence in support of this claim, and what are the underlying mechanisms? It has been shown that not only the colour itself, but also the variety and the arrangement of the differently-coloured components in a meal influence consumers' ratings of the pleasantness of a meal (across time) and, to a certain extent, might even affect their consumption behaviour as well. Typically, eating the same food constantly or repeatedly leads to a decrease in its perceived pleasantness, which, as a consequence, might lead to decreased intake of that food. However, variation within a meal (in one or several sensory attributes, or holistically) has been shown to slow down this process. In this review, we first briefly summarize the literature on how general variety in a meal influences these variables and the major theories that have been put forward by researchers to explain them. We then go on to evaluate the evidence of these effects based mainly on the colour of the food explaining the different processes that might affect colour-based sensory-specific satiety and, in more detail, consumption behaviour. In addition, we also discuss the overlap in the definitions of these terms and provide additional hypothesis as to why, in some cases, the opposite pattern of results has been observed. Copyright © 2014 Elsevier Ltd. All rights reserved.

Making a meal out of wood wastes

Energy Technology Data Exchange (ETDEWEB)

1981-04-23

Researchers at Waterloo University, Canada, have developed a fungal based process for making animal feedstuffs from cellulose wastes. It could solve the severe pollution problems of the pulp and paper mills and save on imported soya meal at the same time.

Gastric emptying patterns of a liquid meal in newborn infants, measured by epigastric impedance

DEFF Research Database (Denmark)

Lange, Aksel; Funch-Jensen, Peter; Thommesen, Peter

1997-01-01

time (T50) was calculated. For mature infants it was found to be 6.9 mins. For a second meal given within an hour after the first meal the half emptying time was 5.5 mins (p times were not significant different from mature infants, but the number examined was small......  Epigastric impedance was used to measure patterns of the gastric emptying of a liquid non-caloric meal (5 ml water/kg) in newborn infants. The emptying patterns consisted of two components, theemptying signal - the DC component - and a phasic 3 cycle per minutes (CPM) signal - the AC component.......A periodic change of the impedance signal, the phasic 3 CPM signal, was observed after a meal in 24 of the infants. The median frequency was 3.03 CPM in 20 mature and 2.93 CPM in 4 preterminfants. In 9 infants a phasic 3 CPM signal was observed during fasting state. The median frequency was 2.9 CPM...

Analysis of salt content in meals in kindergarten facilities in Novi Sad.

Science.gov (United States)

Trajković-Pavlović, Ljiljana; Martinov-Cvejin, Mirjana; Novaković, Budimka; Bijelović, Sanja; Torović, Ljilja

2010-01-01

Investigations have brought evidence that salt intake is positively related to systolic blood pressure and that children with higher blood pressure are more susceptible to hypertension in adulthood. In developed countries the main source of salt is processed food. The aim of this paper was to determine total sodium chloride (NaCl) in average daily meal (breakfast, snack and dinner) and in each of three meals children receive in kindergarten. From kindergarten, in the meal time, 88 samples of daily meals (breakfast, snacks and dinner) offered to children aged 4-6 years were taken. Standardized laboratory methods were applied to determine proteins, fats, ash and water in order to calculate energy value of meal. The titrimetric method with AgNO3, and K2CrO4 as indicator, was applied in order to determine chloride ion. Content of NaCl was calculated as %NaCl = mlAgNO3 x 0.05844 x 5 x 100/g tested portion. NaCl content in total daily meal and each meal and in 100 kcal of each meal was calculated using descriptive statistical method. Student's t-test was applied to determine statistical differences of NaCl amount among meals. NaCl content in average daily meal was 5.2 +/- 1.7 g (CV 31.7%), in breakfast 1.5 +/- 0.6 g (CV 37.5%), in dinner 3.5 +/- 1.6 g (CV 46.1%) and in snack 0.3 +/- 0.4 g (CV 163.3%). NaCl content per 100 kcal of breakfast was 0.4 +/- 0.1 g (CV 29.5%), dinner 0.7 +/- 0.2 g (CV 27.8%) and snack 0.13 +/- 0.19 g (CV 145.8%). The difference of NaCl content among meals was statistically significant (p < 0.01). Children in kindergarten, through three meals, received NaCl in a quantity that exceeded internationally established population nutrient goal for daily salt intake. The main source of NaCl was dinner, a meal that is cooked at place.

Postprandial metabolic profiles following meals and snacks eaten during simulated night and day shift work.

Science.gov (United States)

Al-Naimi, S; Hampton, S M; Richard, P; Tzung, C; Morgan, L M

2004-01-01

Shift workers are known to have an increased risk of developing cardiovascular disease (CVD) compared with day workers. An important factor contributing to this increased risk could be the increased incidence of postprandial metabolic risk factors for CVD among shift workers, as a consequence of the maladaptation of endogenous circadian rhythms to abrupt changes in shift times. We have previously shown that both simulated and real shift workers showed relatively impaired glucose and lipid tolerance if a single test meal was consumed between 00:00-02:00 h (night shift) compared with 12:00-14:00 h (day shift). The objective of the present study was to extend these observations to compare the cumulative metabolic effect of consecutive snacks/meals, as might normally be consumed throughout a period of night or day shift work. In a randomized crossover study, eight healthy nonobese men (20-33 yrs, BMI 20-25kg/m2) consumed a combination of two meals and a snack on two occasions following a standardized prestudy meal, simulating night and day shift working (total energy 2500 kcal: 40% fat, 50% carbohydrate, 10% protein). Meals were consumed at 01:00/ 13:00 h and 07:00/19:00h, and the snack at 04:00/16:00 h. Blood was taken after an overnight fast, and for 8 h following the first meal on each occasion, for the measurement of glucose, insulin, triacylglycerol (TAG), and nonesterified fatty acids (NEFA). RM-ANOVA (factors time and shift) showed a significant effect of shift for plasma TAG, with higher levels on simulated night compared to day shift (p effect of shift for plasma glucose, with higher plasma glucose at night (p = 0.08), and there was a time-shift interaction for plasma insulin levels (p shift. Inspection of the area under the plasma response curve (AUC) following each meal and snack revealed that the differences in lipid tolerance occurred throughout the study, with greatest differences occurring following the mid-shift snack. In contrast, glucose tolerance was

Does children's energy intake at one meal influence their intake at subsequent meals? Or do we just think it does?

Science.gov (United States)

Hanley, James A; Hutcheon, Jennifer A

2010-05-01

It is widely believed that young children are able to adjust their energy intake across successive meals to compensate for higher or lower intakes at a given meal. This conclusion is based on past observations that although children's intake at individual meals is highly variable, total daily intakes are relatively constant. We investigated how much of this reduction in variability could be explained by the statistical phenomenon of the variability of individual components (each meal) always being relatively larger than the variability of their sum (total daily intake), independent of any physiological compensatory mechanism. We calculated, theoretically and by simulation, how variable a child's daily intake would be if there was no correlation between intakes at individual meals. We simulated groups of children with meal/snack intakes and variability in meal/snack intakes based on previously published values. Most importantly, we assumed that there was no correlation between intakes on successive meals. In both approaches, the coefficient of variation of the daily intakes was roughly 15%, considerably less than the 34% for individual meals. Thus, most of the reduction in variability found in past studies was explained without positing strong 'compensation'. Although children's daily energy intakes are indeed considerably less variable than their individual components, this phenomenon was observed even when intakes at each meal were simulated to be totally independent. We conclude that the commonly held belief that young children have a strong physiological compensatory mechanism to adjust intake at one meal based on intake at prior meals is likely to be based on flawed statistical reasoning.

21 CFR 137.260 - Enriched corn meals.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched corn meals. 137.260 Section 137.260 Food... Flours and Related Products § 137.260 Enriched corn meals. (a) Enriched corn meals are the foods, each of which conforms to the definition and standard of identity prescribed for a kind of corn meal by §§ 137...

School meal sociality or lunch pack individualism?

DEFF Research Database (Denmark)

Andersen, Sidse Schoubye; Holm, Lotte; Baarts, Charlotte

2015-01-01

the social life of a school class, and how these arrangements involve strategies of both inclusion and exclusion. Two types of school meals are compared in the intervention study: a hot meal based on Nordic ingredients and the normal Danish school meal arrangement in which children bring lunch packs...... to school. The study discusses commensality by examining and comparing lunchtime interactions within the same group of children in the two contrasting meal situations. The results fail to confirm the conventional view that shared meals have greater social impacts and benefits than eating individualized...... foods. The article argues that the social entrepreneurship involved in sharing individual lunch packs might even outweigh some of the benefits of shared meals where everyone is served the same food....

Effects of the lateral amplitude and regularity of upper body fluctuation on step time variability evaluated using return map analysis.

Science.gov (United States)

Chidori, Kazuhiro; Yamamoto, Yuji

2017-01-01

The aim of this study was to evaluate the effects of the lateral amplitude and regularity of upper body fluctuation on step time variability. Return map analysis was used to clarify the relationship between step time variability and a history of falling. Eleven healthy, community-dwelling older adults and twelve younger adults participated in the study. All of the subjects walked 25 m at a comfortable speed. Trunk acceleration was measured using triaxial accelerometers attached to the third lumbar vertebrae (L3) and the seventh cervical vertebrae (C7). The normalized average magnitude of acceleration, the coefficient of determination ($R^2$) of the return map, and the step time variabilities, were calculated. Cluster analysis using the average fluctuation and the regularity of C7 fluctuation identified four walking patterns in the mediolateral (ML) direction. The participants with higher fluctuation and lower regularity showed significantly greater step time variability compared with the others. Additionally, elderly participants who had fallen in the past year had higher amplitude and a lower regularity of fluctuation during walking. In conclusion, by focusing on the time evolution of each step, it is possible to understand the cause of stride and/or step time variability that is associated with a risk of falls.

Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil

OpenAIRE

Leandra Schuastz BREDA; Anne Caroline BELUSSO; Barbara Arruda NOGUEIRA; Guilherme Holub CAMARGO; Marina Leite MITTERER-DALTOÉ

2017-01-01

Abstract The regular consumption of fish provides health gains for people, and its introduction in school meals is an important strategy to insert the habit of consuming this food by a population. Thus the objective of this study was to verify the acceptance of fish, presented in the form of hamburger, by children in municipal primary schools in the town of Pato Branco, Brazil, in which the school cooks had been trained to produce fish hamburgers. Acceptance was evaluated using a hedonic scal...

Everyday meal preparation for people with dementia

DEFF Research Database (Denmark)

Iversen, Mette Kathrine Friis; Nejsum, Hanne Lindberg; Bendtsen, Trine Vase

When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult. A recipe is a support for meal preparation but as dementia develops, it seems that following a recipe can be a challenge. In Denmark health professionals often use meal preparat......When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult. A recipe is a support for meal preparation but as dementia develops, it seems that following a recipe can be a challenge. In Denmark health professionals often use meal...... preparation as an activity for people with dementia but they have no combined material to base the planning of the activity on. The thesis of this project is that when persons with dementia is involved in cooking his or her own meal meal preparation it will contribute to the feeling of content and meaning...... preparation. The guide includes ideas for constructing recipes, methods for planning and guiding the process and examples of utensils that can increase the ability to cook in the persons own home or in an institutionalized setting. This supports the person with dementia both nutritionally, cognitively...

Amount of Time to Eat Lunch Is Associated with Children's Selection and Consumption of School Meal Entrée, Fruits, Vegetables, and Milk.

Science.gov (United States)

Cohen, Juliana F W; Jahn, Jaquelyn L; Richardson, Scott; Cluggish, Sarah A; Parker, Ellen; Rimm, Eric B

2016-01-01

There are currently no national standards for school lunch period length and little is known about the association between the amount of time students have to eat and school food selection and consumption. Our aim was to examine plate-waste measurements from students in the control arm of the Modifying Eating and Lifestyles at School study (2011 to 2012 school year) to determine the association between amount of time to eat and school meal selection and consumption. We used a prospective study design using up to six repeated measures among students during the school year. One thousand and one students in grades 3 to 8 attending six participating elementary and middle schools in an urban, low-income school district where lunch period lengths varied from 20 to 30 minutes were included. School food selection and consumption were collected using plate-waste methodology. Logistic regression and mixed-model analysis of variance was used to examine food selection and consumption. Compared with meal-component selection when students had at least 25 minutes to eat, students were significantly less likely to select a fruit (44% vs 57%; Peat. There were no significant differences in entrée, milk, or vegetable selections. Among those who selected a meal component, students with eat consumed 13% less of their entrée (Peat. During the school year, a substantial number of students had insufficient time to eat, which was associated with significantly decreased entrée, milk, and vegetable consumption compared with students who had more time to eat. School policies that encourage lunches with at least 25 minutes of seated time might reduce food waste and improve dietary intake. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Metabolic changes in serum metabolome in response to a meal.

Science.gov (United States)

Shrestha, Aahana; Müllner, Elisabeth; Poutanen, Kaisa; Mykkänen, Hannu; Moazzami, Ali A

2017-03-01

The change in serum metabolic response from fasting state to postprandial state provides novel insights into the impact of a single meal on human metabolism. Therefore, this study explored changes in serum metabolite profile after a single meal. Nineteen healthy postmenopausal women with normal glucose tolerance participated in the study. They received a meal consisting of refined wheat bread (50 g carbohydrates, 9 g protein, 4.2 g fat and 2.7 g dietary fibre), 40 g cucumber and 300 mL noncaloric orange drink. Blood samples were collected at fasting and five postprandial time points. Metabolic profile was measured by nuclear magnetic resonance and targeted liquid chromatography-mass spectrometry. Changes over time were assessed with multivariate models and ANOVA, with baseline as control. The metabolomic analyses demonstrated alterations in phospholipids, amino acids and their breakdown products, glycolytic products, acylcarnitines and ketone bodies after a single meal. More specifically, phosphatidylcholines, lysophosphatidylcholines and citrate displayed an overall declining pattern, while leucine, isoleucine, methionine and succinate increased initially but declined thereafter. A sharp decline in acylcarnitines and ketone bodies and increase in glycolytic products postprandially suggest a switch in the body's energy source from β-oxidation to glycolysis. Moreover, individuals with relatively high postprandial insulin responses generated a higher postprandial leucine responses compared to participants with lower insulin responses. The study demonstrated complex changes from catabolic to anabolic metabolism after a meal and indicated that the extent of postprandial responses is different between individuals with high and low insulin response.

Stair climbing/descending exercise for a short time decreases blood glucose levels after a meal in people with type 2 diabetes.

Science.gov (United States)

Honda, Hiroto; Igaki, Makoto; Hatanaka, Yuki; Komatsu, Motoaki; Tanaka, Shin-Ichiro; Miki, Tetsuo; Suzuki, Taiga; Takaishi, Tetsuo; Hayashi, Tatsuya

2016-01-01

We examined whether stair climbing-descending exercise (ST-EX), a convenient method to increase physical activity in daily life, for a short period would acutely improve the postprandial blood glucose (BG) response in people with type 2 diabetes (T2D). 16 people with T2D (age 65.4±1.1 years) participated in 2 separate sessions. After an overnight fast, each participant consumed a test meal and then kept resting for 180 min, except when performing each 3 min bout of ST-EX at 60 and 120 min after the meal (ST-EX session), or kept resting for 180 min (REST session). ST-EX comprised 6 continuous repetitions of climbing to the second floor (21 steps) at a rate of 80-110 steps/min followed by walking down slowly to the first floor at a free step rate. The BG at 60 min after the meal during the ST-EX session (immediately before the first ST-EX) did not differ from that during the REST session, but analysis of variance revealed a significant interaction between time and treatment (pstrategy to accelerate the decrease in postprandial BG levels in people with T2D.

Gastric emptying of a solid meal

International Nuclear Information System (INIS)

Mannell, A.; Esser, J.D.

1984-01-01

A simple, non-invasive technique for measuring gastric emptying of a solid meal in clinical practice is described. Cooked chicken liver labelled with a radio-isotope is used. To establish the range of normal gastric emptying times 11 asymptomatic adults were studied. The effect of posture on solid emptying was also examined

Gastric emptying of a solid meal

Energy Technology Data Exchange (ETDEWEB)

Mannell, A.; Esser, J.D. (University of the Witwatersrand, Johannesburg (South Africa))

1984-09-08

A simple, non-invasive technique for measuring gastric emptying of a solid meal in clinical practice is described. Cooked chicken liver labelled with a radio-isotope is used. To establish the range of normal gastric emptying times 11 asymptomatic adults were studied. The effect of posture on solid emptying was also examined.

Impaired Enterohormone Response Following a Liquid Test Meal in Gastrectomized Patients.

Science.gov (United States)

Santarpia, Lidia; Pagano, Maria Carmen; Cioffi, Iolanda; Alfonsi, Lucia; Cuomo, Rosario; Labruna, Giuseppe; Sacchetti, Lucia; Contaldo, Franco; Pasanisi, Fabrizio

2017-01-01

Total gastrectomy (TG) is responsible for symptoms or disturbance of alimentary status (changes in body weight, food intake per meal and frequency of meal per day) which, in turn are responsible for weight loss and malnutrition. The study evaluates the gut hormone responses in totally gastrectomized (TG) patients after a liquid meal test. Twenty total gastrectomized cancer-free patients (12 M, 8 F, 56.4 ± 10.2 years, BMI 21.4 ± 2.2 kg/m2) and 10 healthy volunteers (4 M, 6 F, 48.0 ± 12.7 years, BMI 26.7 ± 3.0 kg/m2 ) drank a liquid meal (1.25 kcal/mL) at the rate of 50 mL/5' min for a maximum of 30 min. Satiety score was assessed and blood sample was taken at different time points. The time response course, particularly for insulin, glucose-like pepetide-1, and cholecystokinin, significantly differed between TG patients and controls. Our results may help to better understand hormone responses triggered by the faster arrival of nutrients in the small bowel and to explain some post-TG symptoms. © 2017 S. Karger AG, Basel.

Production of bioethanol from corn meal hydrolyzates

Energy Technology Data Exchange (ETDEWEB)

Ljiljana Mojovic; Svetlana Nikolic; Marica Rakin; Maja Vukasinovic [University of Belgrade, Belgrade (Serbia and Montenegro). Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology

2006-09-15

The two-step enzymatic hydrolysis of corn meal by commercially available {alpha}-amylase and glucoamylase and further ethanol fermentation of the obtained hydrolyzates by Saccharomyces cerevisiae yeast was studied. The conditions of starch hydrolysis such as substrate and enzyme concentration and the time required for enzymatic action were optimized taking into account both the effects of hydrolysis and ethanol fermentation. The corn meal hydrolyzates obtained were good substrates for ethanol fermentation by S. cerevisiae. The yield of ethanol of more than 80% (w/w) of the theoretical was achieved with a satisfactory volumetric productivity P (g/l h). No shortage of fermentable sugars was observed during simultaneous hydrolysis and fermentation. In this process, the savings in energy by carrying out the saccharification step at lower temperature (32{sup o}C) could be realized, as well as a reduction of the process time for 4 h. 31 refs., 5 figs., 2 tabs.

Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study

Science.gov (United States)

Kristensen, Marlene D.; Bendsen, Nathalie T.; Christensen, Sheena M.; Astrup, Arne; Raben, Anne

2016-01-01

Background Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation. Objective To examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations. Design In total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E%) fat) were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g); high protein based on legumes (beans and peas), HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g); or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g). Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were performed using ANCOVA (SAS). Results HP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume (ppeas) influenced appetite sensations favorably compared to animal-based meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content was as satiating and palatable as an animal-based meal with high protein content. PMID:27765144

Effects of copra (Cocos nucifera) meal on the growth performance of Cyprinus carpio

Science.gov (United States)

Yusup, Cep Hikmat Maulana; Nugroho, Rudy A.

2017-02-01

This research aimed to evaluate the optimum concentration of copra meal as a fish meal replacement on the growth performance of Cyprinus carpio. Various concentrations of copra (Cocos nucifera) meal, viz 3, 6, 9, and 12 % were used to determine the final weight, body weight gain (BWG), average weekly gain (AWG), daily weight gain (DWG), specific growth rate (SGR), protein efficiency ratio (PER), feed conversion ratio (FCR) of the C. carpio (Initial body weight 25-25.2 g/fish) and compare with control group (Basal diet) without copra meal replacement and commercial diet (CD). Six groups of C. carpio with three replicates were used and fed with different concentration of copra meal at satiation level five times per day for 12 weeks. At the end of feeding trial, the C. carpio fed 9% copra meal in the diet had higher final weight, BWG, AWG, DWG, SGR than any other groups, except commercial diet (CD). Meanwhile, the highest PER was found on the fish fed CD, followed by fish fed 3 % of copra meal in the diet. However, FCR was not affected by any types of diets. These finding suggested that the 9% replacement of wheat in the diet with copra meal is beneficial to improve growth performance.

Regularization and renormalization of quantum field theory in curved space-time

International Nuclear Information System (INIS)

Bernard, C.; Duncan, A.

1977-01-01

It is proposed that field theories quantized in a curved space-time manifold can be conveniently regularized and renormalized with the aid of Pauli-Villars regulator fields. The method avoids the conceptual difficulties of covariant point-separation approaches, by starting always from a manifestly generally covariant action, and the technical limitations of the dimensional reqularization approach, which requires solution of the theory in arbitrary dimension in order to go beyond a weak-field expansion. An action is constructed which renormalizes the weak-field perturbation theory of a massive scalar field in two space-time dimensions--it is shown that the trace anomaly previously found in dimensional regularization and some point-separation calculations also arises in perturbation theory when the theory is Pauli-Villars regulated. One then studies a specific solvable two-dimensional model of a massive scalar field in a Robertson-Walker asymptotically flat universe. It is shown that the action previously considered leads, in this model, to a well defined finite expectation value for the stress-energy tensor. The particle production (less than 0 in/vertical bar/theta/sup mu nu/(x,t)/vertical bar/0 in greater than for t → + infinity) is computed explicitly. Finally, the validity of weak-field perturbation theory (in the appropriate range of parameters) is checked directly in the solvable model, and the trace anomaly computed in the asymptotic regions t→ +- infinity independently of any weak field approximation. The extension of the model to higher dimensions and the renormalization of interacting (scalar) field theories are briefly discussed

Evaluation of a digital method to assess evening meal intake in a free-living adult population

Directory of Open Access Journals (Sweden)

Anne Dahl Lassen

2010-11-01

Full Text Available Background: In recent years new applications of technologies, including digital images, to capture dietary behaviour in real time have been explored. Objectives: To validate a digital method for estimating evening meal intake in a free-living adult population, and to examine the feasibility of the method for recording evening meal intake over a prolonged period of time. Design: The digital method was compared against weighed records of 19 participants’ usual evening meals for five consecutive days. Two trained image analysts independently estimated the weight of individual foods within the meals into major food categories, and the nutrient content was calculated. A second study included interviews with 28 participants recording their evening meals on weekdays for three consecutive weeks to get their perspective on the feasibility of the method. Results: High correlation coefficients between the digital method and weighed records were found for all measured food categories and nutrients. Comparable means and acceptable limits of agreement (mean difference +/− 2 SD were found with regard to macronutrient distribution (e.g. fat content −5 to 6 E%, energy density (−75 to 91 kJ/100 g, and energy-adjusted foods (e.g. fruit and vegetable content −241 to 236 g/10 MJ. The majority of the participants expressed satisfaction with the method and were willing to record their evening meals for 1 month or more using the digital method. Conclusion: The digital method is valid and feasible for evening meal estimation in real-time where a prolonged recording period of participants’ meals is needed.

Using ATR-FT/IR to detect carbohydrate-related molecular structure features of carinata meal and their in situ residues of ruminal fermentation in comparison with canola meal

Science.gov (United States)

Xin, Hangshu; Yu, Peiqiang

2013-10-01

There is no information on the co-products from carinata bio-fuel and bio-oil processing (carinata meal) in molecular structural profiles mainly related to carbohydrate biopolymers in relation to ruminant nutrition. Molecular analyses with Fourier transform infrared spectroscopy (FT/IR) technique with attenuated total reflectance (ATR) and chemometrics enable to detect structural features on a molecular basis. The objectives of this study were to: (1) determine carbohydrate conformation spectral features in original carinata meal, co-products from bio-fuel/bio-oil processing; and (2) investigate differences in carbohydrate molecular composition and functional group spectral intensities after in situ ruminal fermentation at 0, 12, 24 and 48 h compared to canola meal as a reference. The molecular spectroscopic parameters of carbohydrate profiles detected were structural carbohydrates (STCHO, mainly associated with hemi-cellulosic and cellulosic compounds; region and baseline ca. 1483-1184 cm-1), cellulosic compounds (CELC, region and baseline ca. 1304-1184 cm-1), total carbohydrates (CHO, region and baseline ca. 1193-889 cm-1) as well as the spectral ratios calculated based on respective spectral intensity data. The results showed that the spectral profiles of carinata meal were significantly different from that of canola meal in CHO 2nd peak area (center at ca. 1091 cm-1, region: 1102-1083 cm-1) and functional group peak intensity ratios such as STCHO 1st peak (ca. 1415 cm-1) to 2nd peak (ca. 1374 cm-1) height ratio, CHO 1st peak (ca. 1149 cm-1) to 3rd peak (ca. 1032 cm-1) height ratio, CELC to total CHO area ratio and STCHO to CELC area ratio, indicating that carinata meal may not in full accord with canola meal in carbohydrate utilization and availability in ruminants. Carbohydrate conformation and spectral features were changed by significant interaction of meal type and incubation time and almost all the spectral parameters were significantly decreased (P

Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil

Directory of Open Access Journals (Sweden)

Leandra Schuastz BREDA

2017-10-01

Full Text Available Abstract The regular consumption of fish provides health gains for people, and its introduction in school meals is an important strategy to insert the habit of consuming this food by a population. Thus the objective of this study was to verify the acceptance of fish, presented in the form of hamburger, by children in municipal primary schools in the town of Pato Branco, Brazil, in which the school cooks had been trained to produce fish hamburgers. Acceptance was evaluated using a hedonic scale with 5 facial classifications (1 = disliked extremely to 5 = liked extremely. Students of both genders from 5 to 10 years of age (n = 142 were served the hamburgers for their midday meal, representing the protein portion of the meal. The results were analyzed by logistic regression. No effect of age or gender was observed between the children in the acceptance of the hamburgers, but the interaction between age and gender was significant. The cluster analysis was applied to distinguish this interaction using two-way joining to present the results, which showed the effect between specific age and gender situations. The acceptance index was 87% showing the potential for the consumption of this food by children.

Eating in the absence of hunger in adolescents: intake after a large-array meal compared with that after a standardized meal.

Science.gov (United States)

Shomaker, Lauren B; Tanofsky-Kraff, Marian; Zocca, Jaclyn M; Courville, Amber; Kozlosky, Merel; Columbo, Kelli M; Wolkoff, Laura E; Brady, Sheila M; Crocker, Melissa K; Ali, Asem H; Yanovski, Susan Z; Yanovski, Jack A

2010-10-01

Eating in the absence of hunger (EAH) is typically assessed by measuring youths' intake of palatable snack foods after a standard meal designed to reduce hunger. Because energy intake required to reach satiety varies among individuals, a standard meal may not ensure the absence of hunger among participants of all weight strata. The objective of this study was to compare adolescents' EAH observed after access to a very large food array with EAH observed after a standardized meal. Seventy-eight adolescents participated in a randomized crossover study during which EAH was measured as intake of palatable snacks after ad libitum access to a very large array of lunch-type foods (>10,000 kcal) and after a lunch meal standardized to provide 50% of the daily estimated energy requirements. The adolescents consumed more energy and reported less hunger after the large-array meal than after the standardized meal (P values kcal less EAH after the large-array meal than after the standardized meal (295 ± 18 compared with 365 ± 20 kcal; P < 0.001), but EAH intakes after the large-array meal and after the standardized meal were positively correlated (P values < 0.001). The body mass index z score and overweight were positively associated with EAH in both paradigms after age, sex, race, pubertal stage, and meal intake were controlled for (P values ≤ 0.05). EAH is observable and positively related to body weight regardless of whether youth eat in the absence of hunger from a very large-array meal or from a standardized meal. This trial was registered at clinicaltrials.gov as NCT00631644.

Meal Fatty Acids Have Differential Effects on Postprandial Blood Pressure and Biomarkers of Endothelial Function but Not Vascular Reactivity in Postmenopausal Women in the Randomized Controlled Dietary Intervention and VAScular function (DIVAS)-2 Study.

Science.gov (United States)

Rathnayake, Kumari M; Weech, Michelle; Jackson, Kim G; Lovegrove, Julie A

2018-03-01

Elevated postprandial triacylglycerol concentrations, impaired vascular function, and hypertension are important independent cardiovascular disease (CVD) risk factors in women. However, the effects of meal fat composition on postprandial lipemia and vascular function in postmenopausal women are unknown. This study investigated the impact of sequential meals rich in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), or n-6 (ω-6) polyunsaturated fatty acids (PUFAs) on postprandial flow-mediated dilatation (FMD; primary outcome measure), vascular function, and associated CVD risk biomarkers (secondary outcomes) in postmenopausal women. A double-blind, randomized, crossover, postprandial study was conducted in 32 postmenopausal women [mean ± SEM ages: 58 ± 1 y; mean ± SEM body mass index (in kg/m2): 25.9 ± 0.7]. After fasting overnight, participants consumed high-fat meals at breakfast (0 min; 50 g fat, containing 33-36 g SFAs, MUFAs, or n-6 PUFAs) and lunch (330 min; 30 g fat, containing 19-20 g SFAs, MUFAs, or n-6 PUFAs), on separate occasions. Blood samples were collected before breakfast and regularly after the meals for 480 min, with specific time points selected for measuring vascular function and blood pressure. Postprandial FMD, laser Doppler imaging, and digital volume pulse responses were not different after consuming the test fats. The incremental area under the curve (iAUC) for diastolic blood pressure was lower after the MUFA-rich meals than after the SFA-rich meals (mean ± SEM: -2.3 ± 0.3 compared with -1.5 ± 0.3 mm Hg × 450 min × 103; P = 0.009), with a similar trend for systolic blood pressure (P = 0.012). This corresponded to a lower iAUC for the plasma nitrite response after the SFA-rich meals than after the MUFA-rich meals (-1.23 ± 0.7 compared with -0.17 ± 0.4 μmol/L × 420 min P = 0.010). The soluble intercellular adhesion molecule 1 (sICAM-1) time-course profile, AUC, and iAUC were lower after the n-6 PUFA-rich meals

CO2 Capture by Cement Raw Meal

DEFF Research Database (Denmark)

Pathi, Sharat Kumar; Lin, Weigang; Illerup, Jytte Boll

2013-01-01

The cement industry is one of the major sources of CO2 emissions and is likely to contribute to further increases in the near future. The carbonate looping process has the potential to capture CO2 emissions from the cement industry, in which raw meal for cement production could be used...... as the sorbent. Cyclic experiments were carried out in a TGA apparatus using industrial cement raw meal and synthetic raw meal as sorbents, with limestone as the reference. The results show that the CO2 capture capacities of the cement raw meal and the synthetic raw meal are comparable to those of pure limestone...... that raw meal could be used as a sorbent for the easy integration of the carbonate looping process into the cement pyro process for reducing CO2 emissions from the cement production process....

The meal as a performance

DEFF Research Database (Denmark)

NYBERG, MARIA; Olsson, Viktoria; ÖRTMAN, GERD

2018-01-01

carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages......The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life....... By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were...

Effects of replacing soybean meal with canola meal or treated canola meal on nitrogen metabolism and total tract digestibility in lactating dairy cows

Science.gov (United States)

Dietary canola meal (CM) has been shown to improve N efficiency in dairy cows when compared with soybean meal (SBM). Treating CM may increase amino acid (AA) supply from the rumen undegradable protein fraction and improve absorbable AA in the metabolizable protein. The objective of this study was to...

The Effect of Integration Policies on the Time until Regular Employment of Newly Arrived Immigrants:

DEFF Research Database (Denmark)

Clausen, Jens; Heinesen, Eskil; Hummelgaard, Hans

We analyse the effect of active labour-market programmes on the hazard rate into regular employment for newly arrived immigrants using the timing-of-events duration model. We take account of language course participation and progression in destination country language skills. We use rich...... administrative data from Denmark. We find substantial lock-in effects of participation in active labour-market programmes. Post programme effects on the hazard rate to regular employment are significantly positive for wage subsidy programmes, but not for other types of programmes. For language course...... participants, improvement in language proficiency has significant and substantial positive effects on the hazard rate to employment....

A generic coding approach for the examination of meal patterns.

Science.gov (United States)

Woolhead, Clara; Gibney, Michael J; Walsh, Marianne C; Brennan, Lorraine; Gibney, Eileen R

2015-08-01

Meal pattern analysis can be complex because of the large variability in meal consumption. The use of aggregated, generic meal data may address some of these issues. The objective was to develop a meal coding system and use it to explore meal patterns. Dietary data were used from the National Adult Nutrition Survey (2008-2010), which collected 4-d food diary information from 1500 healthy adults. Self-recorded meal types were listed for each food item. Common food group combinations were identified to generate a number of generic meals for each meal type: breakfast, light meals, main meals, snacks, and beverages. Mean nutritional compositions of the generic meals were determined and substituted into the data set to produce a generic meal data set. Statistical comparisons were performed against the original National Adult Nutrition Survey data. Principal component analysis was carried out by using these generic meals to identify meal patterns. A total of 21,948 individual meals were reduced to 63 generic meals. Good agreement was seen for nutritional comparisons (original compared with generic data sets mean ± SD), such as fat (75.7 ± 29.4 and 71.7 ± 12.9 g, respectively, P = 0.243) and protein (83.3 ± 26.9 and 80.1 ± 13.4 g, respectively, P = 0.525). Similarly, Bland-Altman plots demonstrated good agreement (<5% outside limits of agreement) for many nutrients, including protein, saturated fat, and polyunsaturated fat. Twelve meal types were identified from the principal component analysis ranging in meal-type inclusion/exclusion, varying in energy-dense meals, and differing in the constituents of the meals. A novel meal coding system was developed; dietary intake data were recoded by using generic meal consumption data. Analysis revealed that the generic meal coding system may be appropriate when examining nutrient intakes in the population. Furthermore, such a coding system was shown to be suitable for use in determining meal-based dietary patterns. © 2015

Relationship between mean daily energy intake and frequency of consumption of out-of-home meals in the UK National Diet and Nutrition Survey.

Science.gov (United States)

Goffe, Louis; Rushton, Stephen; White, Martin; Adamson, Ashley; Adams, Jean

2017-09-22

Out-of-home meals have been characterised as delivering excessively large portions that can lead to high energy intake. Regular consumption is linked to weight gain and diet related diseases. Consumption of out-of-home meals is associated with socio-demographic and anthropometric factors, but the relationship between habitual consumption of such meals and mean daily energy intake has not been studied in both adults and children in the UK. We analysed adult and child data from waves 1-4 of the UK National Diet and Nutrition Survey using generalized linear modelling. We investigated whether individuals who report a higher habitual consumption of meals out in a restaurant or café, or takeaway meals at home had a higher mean daily energy intake, as estimated by a four-day food diary, whilst adjusting for key socio-demographic and anthropometric variables. Adults who ate meals out at least weekly had a higher mean daily energy intake consuming 75-104 kcal more per day than those who ate these meals rarely. The equivalent figures for takeaway meals at home were 63-87 kcal. There was no association between energy intake and frequency of consumption of meals out in children. Children who ate takeaway meals at home at least weekly consumed 55-168 kcal more per day than those who ate these meals rarely. Additionally, in children, there was an interaction with socio-economic position, where greater frequency of consumption of takeaway meals was associated with higher mean daily energy intake in those from less affluent households than those from more affluent households. Higher habitual consumption of out-of-home meals is associated with greater mean daily energy intake in the UK. More frequent takeaway meal consumption in adults and children is associated with greater daily energy intake and this effect is greater in children from less affluent households. Interventions seeking to reduce energy content through reformulation or reduction of portion sizes in restaurants

Fault and meal detection by redundant continuous glucose monitors and the unscented Kalman filter

DEFF Research Database (Denmark)

Mahmoudi, Zeinab; Nørgaard, Kirsten; Poulsen, Niels Kjølstad

2017-01-01

The purpose of this study is to develop a method for detecting and compensating the anomalies of continuous glucose monitoring (CGM) sensors as well as detecting unannounced meals. Both features, sensor fault detection/correction and meal detection, are necessary to have a reliable artificial pan...... is corrupted by PISA. The fault isolator can detect 199 out of 200 unannounced meals. The average change in the glucose concentrations between the meals and the detection time points is 46.3 mg/dL.......The purpose of this study is to develop a method for detecting and compensating the anomalies of continuous glucose monitoring (CGM) sensors as well as detecting unannounced meals. Both features, sensor fault detection/correction and meal detection, are necessary to have a reliable artificial...... from the two fault detectors differentiates between a sensor fault and an unannounced meal appearing as an anomaly in the CGM data. If the fault isolator indicates a sensor fault, a method based on the covariance matching technique tunes the covariance of the measurement noise associated...

A sulfur amino acid-free meal increases plasma lipids in humans.

Science.gov (United States)

Park, Youngja; Le, Ngoc-Anh; Yu, Tianwei; Strobel, Fred; Gletsu-Miller, Nana; Accardi, Carolyn J; Lee, Kichun S; Wu, Shaoxiong; Ziegler, Thomas R; Jones, Dean P

2011-08-01

The content of sulfur amino acid (SAA) in a meal affects postprandial plasma cysteine concentrations and the redox potential of cysteine/cystine. Because such changes can affect enzyme, transporter, and receptor activities, meal content of SAA could have unrecognized effects on metabolism during the postprandial period. This pilot study used proton NMR ((1)H-NMR) spectroscopy of human plasma to test the hypothesis that dietary SAA content changes macronutrient metabolism. Healthy participants (18-36 y, 5 males and 3 females) were equilibrated for 3 d to adequate SAA, fed chemically defined meals without SAA for 5 d (depletion), and then fed isoenergetic, isonitrogenous meals containing 56 mg·kg(-1)·d(-1) SAA for 4.5 d (repletion). On the first and last day of consuming the chemically defined meals, a morning meal containing 60% of the daily food intake was given and plasma samples were collected over an 8-h postprandial time course for characterization of metabolic changes by (1)H-NMR spectroscopy. SAA-free food increased peak intensity in the plasma (1)H-NMR spectra in the postprandial period. Orthogonal signal correction/partial least squares-discriminant analysis showed changes in signals associated with lipids, some amino acids, and lactate, with notable increases in plasma lipid signals (TG, unsaturated lipid, cholesterol). Conventional lipid analyses confirmed higher plasma TG and showed an increase in plasma concentration of the lipoprotein lipase inhibitor, apoC-III. The results show that plasma (1)H-NMR spectra can provide useful macronutrient profiling following a meal challenge protocol and that a single meal with imbalanced SAA content alters postprandial lipid metabolism.

Analysis of salt content in meals in kindergarten facilities in Novi Sad

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Bijelović Sanja

2010-01-01

Full Text Available Introduction. Investigations have brought evidence that salt intake is positively related to systolic blood pressure and that children with higher blood pressure are more susceptible to hypertension in adulthood. In developed countries the main source of salt is processed food. Objective The aim of this paper was to determine total sodium chloride (NaCl in average daily meal (breakfast, snack and dinner and in each of three meals children receive in kindergarten. Methods. From kindergarten, in the meal time, 88 samples of daily meals ( breakfast, snacks and dinner offered to children aged 4-6 years were taken. Standardized laboratory methods were applied to determine proteins, fats, ash and water in order to calculate energy value of meal. The titrimetric method with AgNO3, and K2CrO4 as indicator, was applied in order to determine chloride ion. Content of NaCl was calculated as %NaCl = mlAgNO3 × 0.05844 × 5 × 100/g tested portion. NaCl content in total daily meal and each meal and in 100 kcal of each meal was calculated using descriptive statistical method. Student’s t-test was applied to determine statistical differences of NaCl amount among meals. Results. NaCl content in average daily meal was 5.2±1.7 g (CV 31.7%, in breakfast 1.5±0.6 g (CV 37.5%, in dinner 3.5±1.6 g (CV 46.1% and in snack 0.3±0.4 g (CV 163.3%. NaCl content per 100 kcal of breakfast was 0.4±0.1 g (CV 29.5%, dinner 0.7±0.2 g (CV 27.8% and snack 0.13±0.19 g (CV 145.8%. The difference of NaCl content among meals was statistically significant (p<0.01. Conclusion. Children in kindergarten, through three meals, received NaCl in a quantity that exceeded internationally established population nutrient goal for daily salt intake. The main source of NaCl was dinner, a meal that is cooked at place.

Associations between eating meals, watching TV while eating meals and weight status among children, ages 10-12 years in eight European countries: the ENERGY cross-sectional study.

Science.gov (United States)

Vik, Frøydis N; Bjørnarå, Helga Birgit; Overby, Nina C; Lien, Nanna; Androutsos, Odysseas; Maes, Lea; Jan, Natasa; Kovacs, Eva; Moreno, Luis A; Dössegger, Alain; Manios, Yannis; Brug, Johannes; Bere, Elling

2013-05-15

To assess the association of eating meals, and never watching TV while eating meals, with weight status among children, ages 10-12 years across Europe. 7915 children (mean age: 11.5 years) in eight European countries (Belgium, Greece, Hungary, the Netherlands, Norway, Slovenia, Spain and Switzerland) completed a questionnaire at school. Data on meals eaten the day before questionnaire administration and the frequency of eating meals while watching TV were collected. Height and weight of the children were objectively assessed. Multinomial and binary regression analyses were conducted to test associations of eating meals (adjusted for gender and ethnicity) and never watching TV while eating meals (adjusted for gender, ethnicity and total TV time) with overweight/obesity, and to test for country- and socio-demographic differences. The proportions of children reporting eating breakfast, lunch and dinner were 85%, 96%, and 93% respectively, and 55%, 46% and 32% reported to never watch TV at breakfast, lunch and dinner respectively. The children who ate breakfast (OR = 0.6 (95% CI 0.5-0.7)) and dinner (OR = 0.4 (95% CI 0.3-0.5)), had lower odds of being overweight compared to those who did not. The children who never watched TV at lunch (OR = 0.7 (95% CI 0.7-0.8)) and dinner (OR = 0.8 (95% CI 0.7-0.9)) had lower odds of being overweight compared to those who watched TV at the respective meals. The odds of being overweight was lower for children who ate breakfast and dinner compared to those who did not eat the respective meals. The odds of being overweight was lower for children who reported to never watch TV at lunch and dinner compared to those who did. A focus towards meal frequency and watching TV during meals in longitudinal and interventions studies in prevention of overweight and obesity, may contribute to a better understanding of causality.

Nutritional assessment of a jackfruit (Artocarpus heterophyllus) meal.

Science.gov (United States)

Hettiaratchi, U P K; Ekanayake, S; Welihinda, J

2011-06-01

The mature jackfruit (Artocarpus heterophyllus) is consumed in Sri Lanka either as a main meal or a meal accompaniment. However, there is no scientific data on the nutrient compositions of cooked jackfruit meals. Thus, the objective of the study was to carry out a nutritional assessment of a composite jackfruit breakfast meal comprising seeds and flesh. A jackfruit meal comprising of flesh (80% available carbohydrate) and seeds (20% available carbohydrate) was included in the study. The study was carried out in a random cross over design. Setting University of Sri Jayewardenepura. Study participants Healthy individuals (n=10, age: 20-30 yrs). The macronutrient contents, rapidly and slowly available glucose (SAG) contents, water solubility index of the jackfruit meal were determined according to standard methods. The GI of the meal was calculated according to FAO/WHO guidelines. The moisture content of the boiled jackfruit flesh was high (82% FW). Jack seeds contained 4.7% protein (FW), 11.1% total dietary fibre (FW) and 8% resistant starch (FW). Jackfruit meal elicited a GI of 75. The Glycaemic Load (GL) of the normal serving size of the meal is medium. The slowly available glucose (SAG) percentage of jackfruit meal (30%) was twice that of the standard. The boiled jackfruit flesh contained disintegrated starch granules while seeds contained intact swollen and disintegrated granules. The jackfruit seeds are a good source of starch (22%) and dietary fibre. The meal is categorized as a low GI meal. The low GI could be dueto the collective contributions from dietary fibre, slowly available glucose and un-gelatinised (intact) starch granules in the seeds.

Colorectal surgery patients prefer simple solid foods to clear fluids as the first postoperative meal.

Science.gov (United States)

Yeung, Sophia E; Fenton, Tanis R

2009-09-01

Randomized controlled trials have established that there is no benefit to withholding oral food and fluids from colorectal surgery patients postoperatively. The aim of this survey was to determine food preferences for the first postoperative meal and compare these with a traditional clear-fluid diet. One hundred forty-five elective colorectal surgery patients were surveyed about their preferences for 35 common foods within 72 hours of surgery and their levels of nausea, hunger, and pain. Preferences were examined by postoperative day (one vs. two) and levels of nausea, hunger, and pain. The survey showed that patients significantly preferred solid foods as early as the first postoperative day and their preferences had little congruency with the traditional clear-fluid diet. Foods highest in preference, such as eggs, regular broth soup (e.g., chicken noodle soup), toast, and potatoes, were significantly more preferred than common clear-fluid diet items such as gelatin, clear broth, and carbonated beverages (P clear-fluid diet as their first postoperative meal.

Canola meal on starting pigs feeding

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Lina Maria Peñuela-Sierra

2015-12-01

Full Text Available Three experiments were carried out to determine the nutritional values and evaluate the performance of piglets fed on canola meal. In experiment I, a digestibility assay was conducted using fourteen barrow pigs, with an initial body weight of 20.62±3.30 kg. The evaluated feedstuff was canola meal, with a level of 250 g/kg in the basal diet (corn + soybean meal-based. The experimental unit consisted of one pig, with a total of seven experimental units per diet. The values as (fed basis of digestible (DE and metabolizable (ME energy of canola meal were 2,995 kcal/kg and 2,796 kcal/kg, respectively. In experiment II, ileal digestibility assays were carried out to determine the apparent and true ileal digestibility coefficient and digestible amino acids. Three crossbred pigs were used, with a BW of 38.6±1.98 kg. The treatments consisted of two diets, with a single source of protein (canola meal and one protein-free diet (OFD. The values of digestible amino acids in canola meal were as follows: lysine: 11.8 g/kg; methionine+cystine: 9.1 g/kg; threonine: 7.9 g/kg; tryptophan: 2.4 g/kg; leucine: 15.7 g/kg; and isoleucine: 8.7 g/kg. In experiment III, 60 piglets (BW= 15.08±0.72 kg to 30.26±2.78 kg were allotted in a completely randomized design. The treatments consisted of four diets with increasing levels of canola meal (50, 100, 150 and 200 g/kg, six replicates and experimental unit consisted of two pigs. Additionally, a control diet was formulated containing 0.0 g/kg CM. Regression analysis indicates that there was no effect (P?0.05 of the level of canola meal inclusion on pigs performance. The performance results suggest that it is feasible to use up to 200 g/kg of canola meal in starting pigs diet, without impairing performance and the feeding cost.

Hypercaloric diets with increased meal frequency, but not meal size, increase intrahepatic triglycerides: a randomized controlled trial.

Science.gov (United States)

Koopman, Karin E; Caan, Matthan W A; Nederveen, Aart J; Pels, Anouk; Ackermans, Mariette T; Fliers, Eric; la Fleur, Susanne E; Serlie, Mireille J

2014-08-01

American children consume up to 27% of calories from high-fat and high-sugar snacks. Both sugar and fat consumption have been implicated as a cause of hepatic steatosis and obesity but the effect of meal pattern is largely understudied. We hypothesized that a high meal frequency, compared to consuming large meals, is detrimental in the accumulation of intrahepatic and abdominal fat. To test this hypothesis, we randomized 36 lean, healthy men to a 40% hypercaloric diet for 6 weeks or a eucaloric control diet and measured intrahepatic triglyceride content (IHTG) using proton magnetic resonance spectroscopy ((1) H-MRS), abdominal fat using magnetic resonance imaging (MRI), and insulin sensitivity using a hyperinsulinemic euglycemic clamp with a glucose isotope tracer before and after the diet intervention. The caloric surplus consisted of fat and sugar (high-fat-high-sugar; HFHS) or sugar only (high-sugar; HS) and was consumed together with, or between, the three main meals, thereby increasing meal size or meal frequency. All hypercaloric diets similarly increased body mass index (BMI). Increasing meal frequency significantly increased IHTG (HFHS mean relative increase of 45%; P = 0.016 and HS mean relative increase of 110%; P = 0.047), whereas increasing meal size did not (2-way analysis of variance [ANOVA] size versus frequency P = 0.03). Abdominal fat increased in the HFHS-frequency group (+63.3 ± 42.8 mL; P = 0.004) and tended to increase in the HS-frequency group (+46.5 ± 50.7 mL; P = 0.08). Hepatic insulin sensitivity tended to decrease in the HFHS-frequency group while peripheral insulin sensitivity was not affected. A hypercaloric diet with high meal frequency increased IHTG and abdominal fat independent of caloric content and body weight gain, whereas increasing meal size did not. This study suggests that snacking, a common feature in the Western diet, independently contributes to hepatic steatosis and obesity. ( www

Variability of gastric emptying measurements in man employing standardized radiolabeled meals

International Nuclear Information System (INIS)

Brophy, C.M.; Moore, J.G.; Christian, P.E.; Egger, M.J.; Taylor, A.T.

1986-01-01

Radiolabeled liquid and solid portions of standardized 300-g meals were administered on four different study days to eight healthy subjects in an attempt to define the range of inter- and intrasubject variability in gastric emptying. Meal half emptying times, analysis of variance, and intraclass correlations were computed and compared within and between subjects. The mean solid half emptying time was 58 +/- 17 min (range 29-92), while the mean liquid half emptying time was 24 +/- 8 min (range 12-37). A nested random effects analysis of variance showed moderate intrasubject variability for solid emptying and high intrasubject variability for liquid emptying. The variability of solid and liquid emptying was comparable and relatively large when compared with other reports in the literature. The isotopic method for measuring gastric emptying is a valuable tool for investigating problems in gastric pathophysiology, particularly when differences between groups of subjects are sought. However, meal emptying time is a variable phenomenon in healthy subjects with significant inter- and intraindividual day-to-day differences. These day-to-day variations in gastric emptying must be considered in interpreting individual study results

Variability of gastric emptying measurements in man employing standardized radiolabeled meals

Energy Technology Data Exchange (ETDEWEB)

Brophy, C.M.; Moore, J.G.; Christian, P.E.; Egger, M.J.; Taylor, A.T.

1986-08-01

Radiolabeled liquid and solid portions of standardized 300-g meals were administered on four different study days to eight healthy subjects in an attempt to define the range of inter- and intrasubject variability in gastric emptying. Meal half emptying times, analysis of variance, and intraclass correlations were computed and compared within and between subjects. The mean solid half emptying time was 58 +/- 17 min (range 29-92), while the mean liquid half emptying time was 24 +/- 8 min (range 12-37). A nested random effects analysis of variance showed moderate intrasubject variability for solid emptying and high intrasubject variability for liquid emptying. The variability of solid and liquid emptying was comparable and relatively large when compared with other reports in the literature. The isotopic method for measuring gastric emptying is a valuable tool for investigating problems in gastric pathophysiology, particularly when differences between groups of subjects are sought. However, meal emptying time is a variable phenomenon in healthy subjects with significant inter- and intraindividual day-to-day differences. These day-to-day variations in gastric emptying must be considered in interpreting individual study results.

Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat

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Djalal Rosyidi

2012-02-01

Full Text Available The research materials were 75 broiler chickens of 1 day old and feeds. The research employed five treatments, namely (P0: feed without addition of fermented shrimp meal, P1: feed with 5 % addition of fermented shrimp meal, P2: feed with 7.5 % addition of fermented shrimp meal, P3: feed with 10 % addition of fermented shrimp meal, P4: feed with 12.5 % addition of fermented shrimp meal. Every treatment was repeated 3 times, with 5 chickens respectively. Variables of this research were Water Holding Capacity (WHC, cooking loss and tenderness of broiler meat. Data were analyzed by completely randomized design, if there was a significant effect, it was followed by Duncan’s Multiple Range Test (DMRT. The result of this research showed that the use of fermented shrimp meal in broiler feed can improve WHC, degrading cooking loss and improving tenderness of broiler meat.   Keywords : Water holding capacity, cooking loss, tenderness

21 CFR 137.265 - Degerminated white corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Degerminated white corn meal. 137.265 Section 137... Cereal Flours and Related Products § 137.265 Degerminated white corn meal. (a) Degerminated white corn meal, degermed white corn meal, is the food prepared by grinding cleaned white corn and removing bran...

Substitution of soybean meal for cottonseed meal in multiple supplements for grazing beef heifers in the dry season

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Román Maza Ortega

2016-02-01

Full Text Available The objective of this study was to evaluate the effect of substituting soybean meal for cottonseed meal in multiple supplements on the nutritional characteristics and performance of beef heifers in their postweaning phase on Brachiaria decumbens pastures during the dry season. Twenty-four Nellore beef heifers (average initial age and weight of 8 mo and 210±6 kg, respectively were used. The design was completely randomized, with four treatments and six replicates. Supplements contained approximately 30% crude protein (CP and a progressive substitution of soybean meal for cottonseed meal (0, 50 and 100%. The control animals received only a mineral mixture ad libitum, and those on the other treatments received supplementation at 1.0 kg/animal/day. No differences were found in ADG between supplemented and control animals (P>0.10. Supplementation increased crude protein (CP intake only (P<0.10. The level of substitution of soybean meal for cottonseed meal did not affect (P>0.10 the intake of supplemented animals. Supplementation elevated the apparent digestibility coefficients (P<0.10 of OM, CP, NFC and TDN, but not EE or NDFap (P>0.10. A positive linear effect (P<0.10 of the level of substitution of soybean meal for cottonseed cake was observed on the digestibility of OM, NFC and TDN. Supplementation and the level of substitution had an effect (P<0.10 on the serum urea nitrogen and urine urea nitrogen contents. Supplementation or substitution level had no effect on the flow of microbial nitrogen to the intestine (MICN or efficiency of microbial protein synthesis (EMPS (P>0.10. Substitution caused a decreasing linear effect (P<0.10 on microbial nitrogen/nitrogen intake ratio (MICNR. In conclusion, substitution of soybean meal for cottonseed meal in multiple supplements during the dry season does not impair the productive performance of beef heifers.

21 CFR 137.285 - Degerminated yellow corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Degerminated yellow corn meal. 137.285 Section 137... Cereal Flours and Related Products § 137.285 Degerminated yellow corn meal. Degerminated yellow corn meal, degermed yellow corn meal, conforms to the definition and standard of identity prescribed by § 137.265 for...

Amino acids digestibility of pelleted microparticle protein of fish meal and soybean meal in broiler chickens

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N. Suthama

2018-05-01

Full Text Available Commom protein sources for poultry, fish meal and soybean meal, were ground to obtain reduced particle size. The particle was then dissolved in distilled water (1 : 4 w/v, and added with 2 mL virgin coconut oil for every 500 mL solution prior to ultrasound transducer (ultrasonic bath treatment to obtain protein microparticle. Reducing particle size is one possible way to increase protein utilization.180 birds were used for forced feeding and 10 other birds were plotted for endogenous correction, when they were one month and a half old. Microparticle protein of both ingredients were tested separately in either mash or pelleted forms and compared to intact protein. Completely randomized design with 3 treatments (intact, mash, and pellet and 6 replications (10 bidrs each was arranged for the respective ingredient. Protein and essential amino acid digestibilities, and calcium retention were the parameters measured. Analysis of variance continued to Duncan test were applied to statistically evaluate the data. Pelleted microparticle protein of fish meal and soybean meal, respectively, resulted in significantly (P<0.05 highest protein and amino acids digestibilities, and Ca retention although lower disgestibility of fewer amino acids was found in mash form. In conclusion, pelleted form of microparticle protein of either fish meal or soybean meal improve protein and mostly amino acids digestibilities, and calcium retention in broiler.

Hawking fluxes and anomalies in rotating regular black holes with a time-delay

International Nuclear Information System (INIS)

Takeuchi, Shingo

2016-01-01

Based on the anomaly cancellation method we compute the Hawking fluxes (the Hawking thermal flux and the total flux of energy-momentum tensor) from a four-dimensional rotating regular black hole with a time-delay. To this purpose, in the three metrics proposed in [1], we try to perform the dimensional reduction in which the anomaly cancellation method is feasible at the near-horizon region in a general scalar field theory. As a result we can demonstrate that the dimensional reduction is possible in two of those metrics. Hence we perform the anomaly cancellation method and compute the Hawking fluxes in those two metrics. Our Hawking fluxes involve three effects: (1) quantum gravity effect regularizing the core of the black holes, (2) rotation of the black hole, (3) time-delay. Further in this paper toward the metric in which the dimensional could not be performed, we argue that it would be some problematic metric, and mention its cause. The Hawking fluxes we compute in this study could be considered to correspond to more realistic Hawking fluxes. Further what Hawking fluxes can be obtained from the anomaly cancellation method would be interesting in terms of the relation between a consistency of quantum field theories and black hole thermodynamics. (paper)

Meal Pattern of Male Rats Maintained on Amino Acid Supplemented Diets: The Effect of Tryptophan, Lysine, Arginine, Proline and Threonine

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Raghad Ayaso

2014-07-01

Full Text Available The macronutrient composition of the diet has been shown to affect food intake, with proteins having distinct effects. The present study investigated the effect of diet supplementation with individual amino acids (tryptophan, lysine, arginine, proline and threonine on meal pattern among male rats. Meal pattern and body weight were monitored for two weeks. Proline and threonine had minimal effects on meal pattern, while the most pronounced changes were observed in the tryptophan group. Both tryptophan and lysine decreased overall food intake, which was translated into a reduction in body weight. The reduced food intake of the tryptophan group was associated with an increase in meal size, intermeal intervals (IMI and meal time and a decrease in meal number. The decrease in the food intake of the lysine group was associated with a reduction in both IMI and meal number, and this was accompanied by an increase in meal time. Arginine increased meal number, while decreasing IMI. Proline and threonine had a minimal effect on meal pattern. Lysine seems to increase satiety, and arginine seems to decrease it, while tryptophan seems to increase satiety and decrease satiation. Accordingly, changes in meal patterns are associated with the type of amino acid added to the diet.

Effects of replacing soybean meal with xylose-treated soybean meal on performance of nursing Awassi ewes and fattening lambs

Directory of Open Access Journals (Sweden)

Mofleh S. Awawdeh

2010-09-01

Full Text Available Two experiments were conducted to evaluate the effect of replacing soybean meal with xylose-treated soybean meal (soypass meal; SPM on performance of nursing Awassi ewes and fattening lambs. In Experiment 1, lasting for eight weeks, 39 Awassi ewes and their lambs were randomly assigned to three diets. Diets were formulated by replacing soybean meal from the basal diet (CON-SBM; n=13 with 50% (50% SPM; n=13 and 100% (100% SPM; n=13 SPM. Initial and final weights of the ewes were not different (P>0.55 among diets. Total gain and average daily gain (ADG of lambs were similar (P=0.44 among diets. Ewes fed the CON-SBM diet tended (P0.38 in milk component percentages among diets were observed. In Experiment 2, lasting for 63 days, twenty weaned lambs were used to determine the effects of replacing soybean meal with SPM on growth performance. Diets were either soybean meal (SBM; n=10 or SPM (SPM; n=10. Nutrient intake and digestibility were not different between diets. However, rumen undegradable protein intake was greater (P0.05 between the diets. Results suggest that replacement of soybean meal with soypass meal is not likely to produce any production benefits in nursing Awassi ewes and fattening lambs except for the slight improvement of milk yield.

Replacement of Soybean Meal with Animal Origin Protein Meals Improved Ramoplanin A2 Production by Actinoplanes sp. ATCC 33076.

Science.gov (United States)

Erkan, Deniz; Kayali, Hulya Ayar

2016-09-01

Ramoplanin A2 is the last resort antibiotic for treatment of many high morbidity- and mortality-rated hospital infections, and it is expected to be marketed in the forthcoming years. Therefore, high-yield production of ramoplanin A2 gains importance. In this study, meat-bone meal, poultry meal, and fish meal were used instead of soybean meal for ramoplanin A2 production by Actinoplanes sp. ATCC 33076. All animal origin nitrogen sources stimulated specific productivity. Ramoplanin A2 levels were determined as 406.805 mg L(-1) in fish meal medium and 374.218 mg L(-1) in poultry meal medium. These levels were 4.25- and 4.09-fold of basal medium, respectively. However, the total yield of poultry meal was higher than that of fish meal, which is also low-priced. In addition, the variations in pH levels, protein levels, reducing sugar levels, extracellular protease, amylase and lipase activities, and intracellular free amino acid levels were monitored during the incubation period. The correlations between ramoplanin production and these variables with respect to the incubation period were determined. The intracellular levels of L-Phe, D-Orn, and L-Leu were found critical for ramoplanin A2 production. The strategy of using animal origin nitrogen sources can be applied for large-scale ramoplanin A2 production.

Meals based on vegetable protein sources (beans and peas are more satiating than meals based on animal protein sources (veal and pork – a randomized cross-over meal test study

Directory of Open Access Journals (Sweden)

Marlene D. Kristensen

2016-10-01

Full Text Available Background: Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef because of environmental concerns. Instead, protein from vegetable sources (beans, peas should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation. Objective: To examine whether meals based on vegetable protein sources (beans/peas are comparable to meals based on animal protein sources (veal/pork regarding meal-induced appetite sensations. Design: In total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E% fat were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g; high protein based on legumes (beans and peas, HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g; or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g. Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were performed using ANCOVA (SAS. Results: HP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume (p<0.05. Furthermore, satiety was higher after HP-Legume than HP-Meat (p<0.05. When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat (p<0.05. Furthermore, HP-Legume induced higher fullness than LP-Legume (p<0.05. A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume (p<0.01. Conclusion: Vegetable-based meals (beans/peas influenced appetite sensations favorably compared to animal-based meals

21 CFR 137.280 - Bolted yellow corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bolted yellow corn meal. 137.280 Section 137.280... Flours and Related Products § 137.280 Bolted yellow corn meal. Bolted yellow corn meal conforms to the definition and standard of identity prescribed by § 137.255 for bolted white corn meal except that cleaned...

Critical phenomena of regular black holes in anti-de Sitter space-time

Energy Technology Data Exchange (ETDEWEB)

Fan, Zhong-Ying [Peking University, Center for High Energy Physics, Beijing (China)

2017-04-15

In General Relativity, addressing coupling to a non-linear electromagnetic field, together with a negative cosmological constant, we obtain the general static spherical symmetric black hole solution with magnetic charges, which is asymptotic to anti-de Sitter (AdS) space-times. In particular, for a degenerate case the solution becomes a Hayward-AdS black hole, which is regular everywhere in the full space-time. The existence of such a regular black hole solution preserves the weak energy condition, while the strong energy condition is violated. We then derive the first law and the Smarr formula of the black hole solution. We further discuss its thermodynamic properties and study the critical phenomena in the extended phase space where the cosmological constant is treated as a thermodynamic variable as well as the parameter associated with the non-linear electrodynamics. We obtain many interesting results such as: the Maxwell equal area law in the P-V (or S-T) diagram is violated and consequently the critical point (T{sub *},P{sub *}) of the first order small-large black hole transition does not coincide with the inflection point (T{sub c},P{sub c}) of the isotherms; the Clapeyron equation describing the coexistence curve of the Van der Waals (vdW) fluid is no longer valid; the heat capacity at constant pressure is finite at the critical point; the various exponents near the critical point are also different from those of the vdW fluid. (orig.)

Meal frequency patterns and glycemic properties of maternal diet in relation to preterm delivery: Results from a large prospective cohort study.

Directory of Open Access Journals (Sweden)

Linda Englund-Ögge

Full Text Available Dietary habits are linked to high maternal glucose levels, associated with preterm delivery. The aim of this study was to examine the associations between meal frequency and glycemic properties of maternal diet in relation to preterm delivery.This prospective cohort study included 66,000 women from the Norwegian Mother and Child Cohort Study (MoBa. Meal frequency and food intake data were obtained from a validated food frequency questionnaire during mid-pregnancy. Principal component factor analysis was used with a data-driven approach, and three meal frequency patterns were identified: "snack meal", "main meal", and "evening meal". Pattern scores were ranked in quartiles. Glycemic index and glycemic load were estimated from table values. Intakes of carbohydrates, added sugar, and fiber were reported in grams per day and divided into quartiles. Gestational age was obtained from the Medical Birth Registry of Norway. Preterm delivery was defined as birth at <37 gestational weeks. A Cox regression model was used to assess associations with preterm delivery.After adjustments, the "main meal" pattern was associated with a reduced risk of preterm delivery, with hazard ratios (HRs of 0.89 (95% confidence interval (CI: 0.80, 0.98 and 0.90 (95% CI: 0.81, 0.99 for the third and fourth quartiles, respectively, and p for trend of 0.028. This was mainly attributed to the group of women with BMI ≥25 kg/m2, with HRs of 0.87 (95% CI: 0.79, 0.96 and 0.89 (95% CI: 0.80, 0.98 for the third and fourth quartiles, respectively, and p for trend of 0.010. There was no association between glycemic index, glycemic load, carbohydrates, added sugar, fiber, or the remaining meal frequency patterns and preterm delivery.Regular consumption of main meals (breakfast, lunch, dinner was associated with a lower risk of preterm delivery. Diet should be further studied as potential contributing factors for preterm delivery.

Relation between cognitive and hedonic responses to a meal.

Science.gov (United States)

Ciccantelli, B; Pribic, T; Malagelada, C; Accarino, A; Azpiroz, F

2017-05-01

Ingestion of a meal induces cognitive and hedonic sensations and our aim was to determine the relation between both dimensions. In three groups of healthy non-obese men (n=10 per group) three types of meals with equivalent levels of palatability were tested: a liquid meal, a solid-liquid low-calorie meal, and a solid-liquid high-calorie meal. The cognitive and hedonic responses were measured on 10-cm scales before and during the 30-minute postprandial period. The liquid meal induced a relatively strong cognitive response with satiation (4.7±0.7 score increment), fullness (3.3±0.7 score increment), and inhibition of desire of eating a food of choice; in contrast, its impact on sensation of digestive well-being and satisfaction was not significant (0.7±0.7 score increment). The high-calorie solid-liquid meal, with larger volume load and caloric content, induced much lower satiation (2.4±0.8 score increment; P=.041 vs liquid meal) and fullness sensation (1.3±0.6 score increment; P=.031 vs liquid meal), but a markedly higher level of satisfaction (2.7±0.4 score increment; P=.021 vs liquid meal); the low-calorie mixed meal had less prominent effects with significantly lower satisfaction (1.0±0.4 score increment; P=.039 vs high-calorie meal). The cognitive (satiation, fullness) and hedonic responses (satisfaction) to meals with equivalent levels of palatability, that is, equally likable, are dissociable. The characteristics of meals in terms of satiation and rewarding power could be adapted to specific clinical targets, whether nutritional supplementation or restriction. © 2017 John Wiley & Sons Ltd.

Decontamination of salmonella from the coastal fish meals by 60Co γ ray irradiation

International Nuclear Information System (INIS)

Saheki, Kazuaki; Konno, Kenjiro; Sato, Takae; Kawabata, Toshiharu.

1988-01-01

The decontamination fo salmonellae from fish meal samples by irradiation which 60 Co γ ray was examined. Sixteen strains of Salmonella were used. A composite fish meal sample was prepared by mixing with different coastal meals, and after radiation sterilization at a dose of 20 kGy 60 Co γ ray, which was employed as the salmonella-free meal sample. D 10 values of test strains determined in buffered saline were found to range from 0.08 to 0.36 kGy, and inactivation factors at a dose of 1 kGy ranged from 10 2.8 to 10 13 . D 10 values of test strains determined in the salmonella-free meal sample ranged from 0.59 to 1.64 kGy, and the inactivation factors at a dose of 10 kGy were found to range from 10 6.1 to 10 17 . Interestingly the D 10 values of salmonellae determined in fish meal samples were 10 times as much compared with those determined in buffered saline. From the commercial aspects of coastal fish meal production, destruction of salmonellae in fish meals by 60 Co γ ray irradiation was found to be much more practical than other methods such as dry heating and ethylene oxide fumigation. (author)

Hermetia illucens meal as fish meal replacement for rainbow trout on farm

OpenAIRE

Stadtlander, Timo; Stamer, Andreas; Buser, Andrea; Wohlfahrt, Jens; Leiber, Florian; Sandrock, Christoph

2017-01-01

In a 7-week on-farm feeding trial rainbow trout (Oncorhynchus mykiss) were provided with a diet containing 28% mechanically de-fatted insect meal prepared from larvae of the black soldier fly, Hermetia illucens (HIM) and compared to a control that received a certified organic and fishmeal based diet. In the test diet insect meal replaced almost 50% of the fishmeal. The whole experiment was conducted under practical conditions on an organically certified rainbow trout farm in Switzerland. Fish...

Associations between eating meals, watching TV while eating meals and weight status among children, ages 10–12 years in eight European countries: the ENERGY cross-sectional study

Science.gov (United States)

2013-01-01

Background To assess the association of eating meals, and never watching TV while eating meals, with weight status among children, ages 10–12 years across Europe. Methods 7915 children (mean age: 11.5 years) in eight European countries (Belgium, Greece, Hungary, the Netherlands, Norway, Slovenia, Spain and Switzerland) completed a questionnaire at school. Data on meals eaten the day before questionnaire administration and the frequency of eating meals while watching TV were collected. Height and weight of the children were objectively assessed. Multinomial and binary regression analyses were conducted to test associations of eating meals (adjusted for gender and ethnicity) and never watching TV while eating meals (adjusted for gender, ethnicity and total TV time) with overweight/obesity, and to test for country- and socio-demographic differences. Results The proportions of children reporting eating breakfast, lunch and dinner were 85%, 96%, and 93% respectively, and 55%, 46% and 32% reported to never watch TV at breakfast, lunch and dinner respectively. The children who ate breakfast (OR = 0.6 (95% CI 0.5-0.7)) and dinner (OR = 0.4 (95% CI 0.3-0.5)), had lower odds of being overweight compared to those who did not. The children who never watched TV at lunch (OR = 0.7 (95% CI 0.7-0.8)) and dinner (OR = 0.8 (95% CI 0.7-0.9)) had lower odds of being overweight compared to those who watched TV at the respective meals. Conclusions The odds of being overweight was lower for children who ate breakfast and dinner compared to those who did not eat the respective meals. The odds of being overweight was lower for children who reported to never watch TV at lunch and dinner compared to those who did. A focus towards meal frequency and watching TV during meals in longitudinal and interventions studies in prevention of overweight and obesity, may contribute to a better understanding of causality. PMID:23675988

Postprandial effects of consuming a staggered meal on gut peptide and glycemic responses in obese women and men.

Science.gov (United States)

Griffith, Lisa; Haddad, Ella H; Tonstad, Serena

2016-01-01

Eating slowly by staggering a meal may reduce energy intake. Our aim was to examine the effect of eating a portion of beans 15min before the rest of the meal, on gastrointestinal (GI) peptides, glucose and insulin concentrations and subsequent energy intake in obese adults. This was a randomised crossover design study with 28 obese subjects. Participants consumed a standardised breakfast on test days followed by test meals: (1) control meal containing 86g (0.5 cup) of beans, and (2) staggered meal in which 86g (0.5 cup) of beans were consumed 15min before the rest of the meal. Blood obtained prior to and at 30, 60, and 120min following the meals was analysed for acylated ghrelin, unacylated ghrelin, glucagon-like peptide-1 (GLP-1), peptide YY, oxyntomodulin, glucose and insulin. Feelings of hunger and satiety were assessed using analog visual scales. Energy intake following the test meal was obtained by computer assisted dietary recalls. Mixed model statistical analysis of data showed time effects for unacylated ghrelin, GLP-1, glucose, insulin, hunger and fullness, however, meal effects were not shown for any of the parameters. GLP-1 area under the curve from baseline to 120min (AUC0-120) decreased by 19% (P=0.024) and that of glucose increased by 7% (P=0.046) following the staggered compared to the control bean meal. Energy intake subsequent to the test meals did not differ between treatments. In conclusion, lengthening meal times by staggering eating did not benefit hormonal, metabolic or appetite control in obese individuals. Copyright © 2015 Asia Oceania Association for the Study of Obesity. Published by Elsevier Ltd. All rights reserved.

Incremental projection approach of regularization for inverse problems

Energy Technology Data Exchange (ETDEWEB)

Souopgui, Innocent, E-mail: innocent.souopgui@usm.edu [The University of Southern Mississippi, Department of Marine Science (United States); Ngodock, Hans E., E-mail: hans.ngodock@nrlssc.navy.mil [Naval Research Laboratory (United States); Vidard, Arthur, E-mail: arthur.vidard@imag.fr; Le Dimet, François-Xavier, E-mail: ledimet@imag.fr [Laboratoire Jean Kuntzmann (France)

2016-10-15

This paper presents an alternative approach to the regularized least squares solution of ill-posed inverse problems. Instead of solving a minimization problem with an objective function composed of a data term and a regularization term, the regularization information is used to define a projection onto a convex subspace of regularized candidate solutions. The objective function is modified to include the projection of each iterate in the place of the regularization. Numerical experiments based on the problem of motion estimation for geophysical fluid images, show the improvement of the proposed method compared with regularization methods. For the presented test case, the incremental projection method uses 7 times less computation time than the regularization method, to reach the same error target. Moreover, at convergence, the incremental projection is two order of magnitude more accurate than the regularization method.

The existence and regularity of time-periodic solutions to the three-dimensional Navier–Stokes equations in the whole space

International Nuclear Information System (INIS)

Kyed, Mads

2014-01-01

The existence, uniqueness and regularity of time-periodic solutions to the Navier–Stokes equations in the three-dimensional whole space are investigated. We consider the Navier–Stokes equations with a non-zero drift term corresponding to the physical model of a fluid flow around a body that moves with a non-zero constant velocity. The existence of a strong time-periodic solution is shown for small time-periodic data. It is further shown that this solution is unique in a large class of weak solutions that can be considered physically reasonable. Finally, we establish regularity properties for any strong solution regardless of its size. (paper)

[School meals: planning, production, distribution, and adequacy].

Science.gov (United States)

Issa, Raquel Carvalho; Moraes, Letícia Freitas; Francisco, Raquel Rocha Jabour; dos Santos, Luana Caroline; dos Anjos, Adriana Fernandez Versiani; Pereira, Simone Cardoso Lisboa

2014-02-01

To evaluate the planning, production, distribution, and nutritional adequacy of meals served at city schools. This descriptive cross-sectional study was conducted between March 2011 and April 2012 and included a representative sample (n = 42 schools) of extended shift city schools from Belo Horizonte, Minas Gerais, Brazil. Five meals from each school were randomly selected and analyzed by direct weighing. Production indicators and nutritional adequacy were evaluated in contrast to the recommendations of the city food security bureau and the Brazilian National Program of School Meals (PNAE). Seventy-nine percent of the analyzed meals did not meet the recommendations of the city food security bureau. The rate of waste (food left on plates) was acceptable at 4,90%, but the rates of cooked and not served food (7,06%) and counter leftovers (5,30%) were high. Both the city planned meals and the meals served in the schools were nutritionally inadequate in terms of the PNAE, particularly for children aged 11-15 years. There was a relationship between consumption by school staff and the amount of food that was cooked (r = 0.353; P planning, production, and distribution of school meals and of food and nutrition education in order to improve the quality of food and to reduce waste in schools.

The Regularity and Irregularity of Travel: an Analysis of the Consistency of Travel Times Associated with Subsistence, Maintenance and Discretionary Activities

OpenAIRE

Longden, Thomas

2016-01-01

Regular and irregular travel patterns coincide with different underlying purposes of travel and days of the week. Within this paper, it is shown that the balance between subsistence (i.e. work) and discretionary (i.e. leisure) activities is related to differences in travel patterns and explains consistency across years. Using eight years of time use diary entries this paper finds that travel time related to subsistence activities tends to be regular and stable. In contrast, travel time associ...

7 CFR 226.20 - Requirements for meals.

Science.gov (United States)

2010-01-01

..., respectively) for the meal pattern requirements contained in this section. (p) Family-style meal service. Meals may be served in a family-style setting. (q) Offer versus serve. (1) Each adult day care center shall..., 1983] Editorial Note: For Federal Register citations affecting § 226.20, see the List of CFR Sections...

Just how convenient is convenience? An empirical study of the associations between perceived convenience, meal preparation activities and ready meals' characteristics

DEFF Research Database (Denmark)

Costa, Ana I.A.; Ruijschop, R. M. A. J.

2006-01-01

Parallel to considerations about settings, selection of the appropriate level of time, effort and care to be put into meal preparation is an important determinant of food choice. Nevertheless, significant relations between the time/energy consumers are willing to devote to food preparation...... in the Netherlands, with the financial support of the Portuguese Foundation for Science and Technology....

Structural and interpersonal characteristics of family meals: associations with adolescent body mass index and dietary patterns.

Science.gov (United States)

Berge, Jerica M; Jin, Seok Won; Hannan, Peter; Neumark-Sztainer, Dianne

2013-06-01

The last decade of research has suggested that family meals play an important role in promoting healthful dietary intake in youth. However, little is known about the structural characteristics and interpersonal dynamics of family meals that might help to inform why family meals are protective for youth. The current mixed methods, cross-sectional study conducted in 2010-2011 includes adolescents and parents who participated in two linked population-based studies. Participants included 40 parents (91.5% female) and adolescents (57.5% female) from the Minneapolis/St Paul, MN, area participating in EAT (Eating and Activity Among Teens) 2010 and F-EAT (Families and Eating and Activity Among Teens). The structural (eg, length of the meal, types of foods served) and interpersonal characteristics (eg, communication, emotion/affect management) of family meals were described, and associations between interpersonal dynamics at family meals and adolescent body mass index and dietary intake were examined via direct observational methods. Families were videorecorded during two mealtimes in their homes. Results indicated that family meals were approximately 20 minutes in length, included multiple family members, were typically served family style (70%), and occurred in the kitchen 62% of the time and 38% of the time in another room (eg, family room, office). In addition, significant associations were found between positive interpersonal dynamics (ie, communication, affect management, interpersonal involvement, overall family functioning) at family meals and lower adolescent body mass index and higher vegetable intake. These findings add to the growing body of literature on family meals by providing a better understanding of what is happening at family meals in order to inform obesity-prevention studies and recommendations for providers working with families of youth. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Improvement of bioavailability for iron from vegetarian meals by ascorbic acid

International Nuclear Information System (INIS)

Sritongkul, N.; Tuntawiroon, M.; Pleehachinda, R.; Suwanik, R.

1996-01-01

There are two kinds of iron in the diet with respect to the mechanism of absorption, heme-iron which is present as haemoglobin or myoglobin in meat and blood products, and, non-heme iron which is the main source of dietary iron. The bioavailability of the non-heme food iron is much lower than heme-iron. Vegetarian diets contain only non-heme iron. Iron intake from vegetarian meals are generally satisfied with the requirements, however, the bioavailabilities for non-heme iron is determined not only by iron content byt also the balance between different dietary factors enhancing and inhibiting iron absorption. The main enhancing factor in vegetarian meals is ascorbic acid in fruits and vegetables, inhibitors are phytate in cereals and grains, and tannins in some spices and vegetables. It has been reported that iron deficiency is one of the common micronutrient problems associated with unplanned vegetarian diets. In the present study the absorption of non-heme iron was measured from 2 vegetarian meals containing considerable amounts of phytate and tannin. The extrinsic tay method ( 59 Fe/ 55 Fe) was used to labelled the non-heme iron. The mean percentage absorption of non-heme iron from both meals was slightly different due to differences in their dietary contents. Their initial percentages iron absorption were apparent low (3.5% and 4.1%), however, the absorption progressively increased with increase in the level of ascorbic acid, 2-3 times with 100 mg and 4-5 times with 200 mg of ascorbic acid. The average amount of iron absorbed per 2000 kcal increased from 0.37 mg to 0.86 mg and 1.45 mg with the addition of 100 mg and 200 mg ascorbic acid respectively (p < 0.001). Considering the limited caloric intakes and the iron content in the meals, the amount of iron absorbed from vegetarian meals without ascorbic acid was not able to meet certain requirements for children, adolescents and menstruating women. The minimal requirement for dietary iron needed to be absorbed is

Improvement of bioavailability for iron from vegetarian meals by ascorbic acid

Energy Technology Data Exchange (ETDEWEB)

Sritongkul, N; Tuntawiroon, M; Pleehachinda, R; Suwanik, R [Siriraj Hospital Medical School, Bangkok (Thailand). Section of Nuclear Medicine

1996-12-01

There are two kinds of iron in the diet with respect to the mechanism of absorption, heme-iron which is present as haemoglobin or myoglobin in meat and blood products, and, non-heme iron which is the main source of dietary iron. The bioavailability of the non-heme food iron is much lower than heme-iron. Vegetarian diets contain only non-heme iron. Iron intake from vegetarian meals are generally satisfied with the requirements, however, the bioavailabilities for non-heme iron is determined not only by iron content byt also the balance between different dietary factors enhancing and inhibiting iron absorption. The main enhancing factor in vegetarian meals is ascorbic acid in fruits and vegetables, inhibitors are phytate in cereals and grains, and tannins in some spices and vegetables. It has been reported that iron deficiency is one of the common micronutrient problems associated with unplanned vegetarian diets. In the present study the absorption of non-heme iron was measured from 2 vegetarian meals containing considerable amounts of phytate and tannin. The extrinsic tay method ({sup 59}Fe/ {sup 55}Fe) was used to labelled the non-heme iron. The mean percentage absorption of non-heme iron from both meals was slightly different due to differences in their dietary contents. Their initial percentages iron absorption were apparent low (3.5% and 4.1%), however, the absorption progressively increased with increase in the level of ascorbic acid, 2-3 times with 100 mg and 4-5 times with 200 mg of ascorbic acid. The average amount of iron absorbed per 2000 kcal increased from 0.37 mg to 0.86 mg and 1.45 mg with the addition of 100 mg and 200 mg ascorbic acid respectively (p < 0.001). Considering the limited caloric intakes and the iron content in the meals, the amount of iron absorbed from vegetarian meals without ascorbic acid was not able to meet certain requirements for children, adolescents and menstruating women. The minimal requirement for dietary iron needed to be

The epidemiology of family meals among Ohio's adults.

Science.gov (United States)

Tumin, Rachel; Anderson, Sarah E

2015-06-01

The epidemiology of family meals among adults at a population level is poorly characterized and whether living with children impacts this health behaviour is uncertain. We determined the prevalence of family meals among US adults in a mid-western state whose families did and did not include minor children and described how it varied by sociodemographic characteristics. The cross-sectional 2012 Ohio Medicaid Assessment Survey is representative of Ohio adults and included questions on their sociodemographic characteristics and the frequency with which they eat family meals at home. Trained interviewers administered landline and cell phone surveys to adults sampled from Ohio's non-institutionalized population. We analysed data from 5766 adults living with minor children and 8291 adults not living alone or with children. The prevalence of family meals was similar for adults who did and did not live with minor children: 47 % (95 % CI 46, 49 %) of adults living with and 51 % (95 % CI 50, 53 %) of adults living without children reported eating family meals on most (six or seven) days of the week. Family meal frequency varied by race/ethnicity, marital and employment status in both groups. Non-Hispanic African-American adults, those who were not married and those who were employed ate family meals less often. Adults in Ohio frequently shared meals with their family and family meal frequency was not strongly related to living with children. Broadening the scope of future studies to include adults who are not parents could enhance our understanding of the potential health benefits of sharing meals.

Iron absorption from adequate Filipinos meals

International Nuclear Information System (INIS)

Trinidad, T.P.; Madriaga, J.R.; Valdez, D.H.; Cruz, E.M.; Mallillin, A.C.; Sison, C.C.; Kuizon, M.D.

1989-01-01

Iron absorption from adequate Filipino meals representing the three major island groups of the Philippines (Luzon, Visayas, and Mindanao) was studied using double isotope extrinsic tag method. Mean iron absorption of the one-day meal for Metro Manila was 6.6 +- 1.26%. Central Visayas, 6.3 +- 1.15% and Southern Mindanao, 6.4 +- 1.19%. Comparison between meals (breakfast, lunch, dinner) for each region as well as one-day meal for the three regions showed no significant differences (P>0.01). Correlation tests done between iron absorption and the following iron enhancers: ascorbic acid, amount of fish, meat or poultry; and inhibitors: phytic acid and tannic acid, did not give significant results. The overall average of 6.4 +- 1.20% may be used as the iron absorption level from an adequate Filipino meal. This value can be considered as one of the bases for arriving at recommended dietary allowances for iron among Filipinos instead of the 10% iron absorption assumed in 1976. (Auth.). 21 refs.; 3 tabs.; 3 annexes

Iron absorption from adequate Filipino meals

International Nuclear Information System (INIS)

Trinidad, T.P.; Madriaga, J.R.; Valdez, D.H.; Cruz, E.M.; Mallillin, A.C.; Sison, C.C.; Kuizon, M.D.

1991-01-01

Iron absorption from adequate Filipino meals representing the three major island groups of the Philippines (Luzon, Visayas and Mindanao) was studied using double isotope extrinsic tag method. Mean iron absorption of the one-day meal for Metro Manila was 6.6 ± 1.26%, Central Visayas, 6.3 ± 1.15% and Southern Mindanao, 6.4 ± 1.19%. Comparison between meals (breakfast, lunch, dinner) for each region as well as one-day meal for the three regions showed no significant differences (P > .01). Correlation tests done between iron absorption and the following iron enhancers: ascorbic acid, amount of fish, meat or poultry and inhibitors: phytic acid and tannic acid did not give significant results. The overall bar x of 6.4 ± 1.20% may be used as the non-heme iron absorption level from an adequate Filipino meal. This value can be considered as one of the bases for arriving at recommended dietary allowances for iron among Filipinos instead of the 10% iron absorption assumed in 1976

21 CFR 73.275 - Dried algae meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Dried algae meal. 73.275 Section 73.275 Food and... ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.275 Dried algae meal. (a) Identity. The color additive dried algae meal is a dried mixture of algae cells (genus Spongiococcum, separated from its culture broth...

Particle dynamics around time conformal regular black holes via Noether symmetries

Science.gov (United States)

Jawad, Abdul; Umair Shahzad, M.

The time conformal regular black hole (RBH) solutions which are admitting the time conformal factor e𝜖g(t), where g(t) is an arbitrary function of time and 𝜖 is the perturbation parameter are being considered. The approximate Noether symmetries technique is being used for finding the function g(t) which leads to t α. The dynamics of particles around RBHs are also being discussed through symmetry generators which provide approximate energy as well as angular momentum of the particles. In addition, we analyze the motion of neutral and charged particles around two well known RBHs such as charged RBH using Fermi-Dirac distribution and Kehagias-Sftesos asymptotically flat RBH. We obtain the innermost stable circular orbit and corresponding approximate energy and angular momentum. The behavior of effective potential, effective force and escape velocity of the particles in the presence/absence of magnetic field for different values of angular momentum near horizons are also being analyzed. The stable and unstable regions of particle near horizons due to the effect of angular momentum and magnetic field are also explained.

Pre-Meal Effect of Whey Proteins on Metabolic Parameters in Subjects with and without Type 2 Diabetes

DEFF Research Database (Denmark)

Bjørnshave, Ann; Holst, Jens Juul; Hermansen, Kjeld

2018-01-01

Diabetic dyslipidemia with elevated postprandial triglyceride (TG) responses is characteristic in type 2 diabetes (T2D). Diet and meal timing can modify postprandial lipemia (PPL). The impact of a pre-meal of whey proteins (WP) on lipid metabolism is unidentified. We determined whether a WP pre......-meal prior to a fat-rich meal influences TG and apolipoprotein B-48 (ApoB-48) responses differentially in patients with and without T2D. Two matched groups of 12 subjects with and without T2D accomplished an acute, randomized, cross-over trial. A pre-meal of WP (20 g) or water (control) was consumed 15 min......-meal induced similar hormone and lipid responses in subjects with and without T2D. Thus, the WP pre-meal enhanced insulin, glucagon and GIP responses but did not influence lipid or glucose responses. In addition, we demonstrated that a WP pre-meal reduced gastric emptying in both groups....

Chagas disease vector blood meal sources identified by protein mass spectrometry.

Directory of Open Access Journals (Sweden)

Judith I Keller

Full Text Available Chagas disease is a complex vector borne parasitic disease involving blood feeding Triatominae (Hemiptera: Reduviidae insects, also known as kissing bugs, and the vertebrates they feed on. This disease has tremendous impacts on millions of people and is a global health problem. The etiological agent of Chagas disease, Trypanosoma cruzi (Kinetoplastea: Trypanosomatida: Trypanosomatidae, is deposited on the mammalian host in the insect's feces during a blood meal, and enters the host's blood stream through mucous membranes or a break in the skin. Identifying the blood meal sources of triatomine vectors is critical in understanding Chagas disease transmission dynamics, can lead to identification of other vertebrates important in the transmission cycle, and aids management decisions. The latter is particularly important as there is little in the way of effective therapeutics for Chagas disease. Several techniques, mostly DNA-based, are available for blood meal identification. However, further methods are needed, particularly when sample conditions lead to low-quality DNA or to assess the risk of human cross-contamination. We demonstrate a proteomics-based approach, using liquid chromatography tandem mass spectrometry (LC-MS/MS to identify host-specific hemoglobin peptides for blood meal identification in mouse blood control samples and apply LC-MS/MS for the first time to Triatoma dimidiata insect vectors, tracing blood sources to species. In contrast to most proteins, hemoglobin, stabilized by iron, is incredibly stable even being preserved through geologic time. We compared blood stored with and without an anticoagulant and examined field-collected insect specimens stored in suboptimal conditions such as at room temperature for long periods of time. To our knowledge, this is the first study using LC-MS/MS on field-collected arthropod disease vectors to identify blood meal composition, and where blood meal identification was confirmed with more

75 FR 53966 - Regular Meeting

Science.gov (United States)

2010-09-02

... FARM CREDIT SYSTEM INSURANCE CORPORATION Regular Meeting AGENCY: Farm Credit System Insurance Corporation Board. SUMMARY: Notice is hereby given of the regular meeting of the Farm Credit System Insurance Corporation Board (Board). DATE AND TIME: The meeting of the Board will be held at the offices of the Farm...

The Application of Neural Networks in Balancing Production of Crude Sunflower Oil and Meal

Directory of Open Access Journals (Sweden)

Bojan Ivetic

2014-08-01

Full Text Available The aim of the research is to predict specific output characteristics of half finished goods (crude sunflower oil and meal on the basis of specific input variables (quality and composition of sunflower seeds, with the help of artificial neural networks. This is an attempt to predict the amount much more precisely than is the case with technological calculations commonly used in the oil industry. All input variables are representing the data received by the laboratory, and the output variables except category % of oil which is obtained by measuring the physical quantity of produced crude sunflower oil and sunflower consumed quantity of the processing quality. The correct prediction of the output variables contributes to better sales planning, production of sunflower oil, and better use of storage. Also, the correct prediction of technological results of the quality of crude oil and meal provides timely response and also preventing getting rancid and poor-quality oil, timely categorizing meal, which leads to proper planning and sales to the rational utilization of storage space, allows timely response technologists and prevents the growth of microorganisms in the meal.

Food Safety When Preparing Holiday Meals

Science.gov (United States)

... Public Health Current: Remember Food Safety when Preparing Holiday Meals Services and Programs Regulation & Licensure Vital Records ... food safety is especially important as they prepare holiday meals. Many holiday dinners include meat and poultry, ...

Is frequency of family meals associated with parental encouragement of healthy eating among ethnically diverse eighth graders?

Science.gov (United States)

Poulos, Natalie S; Pasch, Keryn E; Springer, Andrew E; Hoelscher, Deanna M; Kelder, Steven H

2014-05-01

The purpose of the present study was to explore the relationship between family meals and parental encouragement of healthy eating overall and by ethnicity. Family meal frequency was measured with one item asking how many times in the past 7 d all or most of the family ate a meal together, which was then categorized to represent three levels of family meals (≤2 times, 3-6 times and ≥7 times). Parental encouragement of healthy eating assessed how often parents encouraged the student to eat fruits and vegetables, drink water, eat wholegrain bread, eat breakfast and drink low-fat milk (never to always). An overall scale of parental encouragement of healthy eating was created. Mixed-effect regression analyses were run controlling for gender, ethnicity, age and socio-economic status. Moderation by ethnicity was explored. Middle schools. Participants included 2895 US eighth grade students participating in the Central Texas CATCH (Coordinated Approach To Child Health) Middle School Project (mean age 13·9 years; 24·5 % White, 52·7 % Hispanic, 13·0 % African-American, 9·8 % Other; 51·6 % female). Eating more family meals was significantly associated with having parents who encouraged healthy eating behaviours (P for trend eating behaviours (P for trend eat together are more likely to encourage healthy eating in general. Interventions which promote family meals may include tips for parents to increase discussions about healthy eating.

School meals in children’s social life

DEFF Research Database (Denmark)

Andersen, Sidse Schoubye

This dissertation explores the role of different school meal arrangements in children’s social life from a child’s perspective. The dissertation utilizes a school meal intervention carried out in Denmark in 2011-12 to compare the same group of children in different school meal arrangements, thereby...... overcoming typical challenges of comparison across school meal arrangements, such as differences across children, schools or countries. The dissertation builds on data from a four month field work in 4th grade, 26 semi-structured interviews with children, chefs, and teachers, and 834 children’s self...... in children’s evaluation of new food initiatives in school; that children meet conflicting approaches to food education depending on the context; and that the social powers of sharing and exchanging individual lunch packs could outweigh some of the benefits of a collective meal system. Overall...

Identifying factors associated with regular physical activity in leisure time among Canadian adolescents.

Science.gov (United States)

Godin, Gaston; Anderson, Donna; Lambert, Léo-Daniel; Desharnais, Raymond

2005-01-01

The purpose of this study was to identify the factors explaining regular physical activity among Canadian adolescents. A cohort study conducted over a period of 2 years. A French-language high school located near Québec City. A cohort of 740 students (352 girls; 388 boys) aged 13.3 +/- 1.0 years at baseline. Psychosocial, life context, profile, and sociodemographic variables were assessed at baseline and 1 and 2 years after baseline. Exercising almost every day during leisure time at each measurement time was the dependent variable. The Generalized Estimating Equations (GEE) analysis indicated that exercising almost every day was significantly associated with a high intention to exercise (odds ratio [OR]: 8.33, confidence interval [CI] 95%: 5.26, 13.18), being satisfied with the activity practiced (OR: 2.07, CI 95%: 1.27, 3.38), perceived descriptive norm (OR: 1.82, CI 95%: 1.41, 2.35), being a boy (OR: 1.83, CI 95%: 1.37, 2.46), practicing "competitive" activities (OR: 1.80, CI 95%: 1.37, 2.36), eating a healthy breakfast (OR: 1.68, CI 95%: 1.09, 2.60), and normative beliefs (OR: 1.48, CI 95%: 1.14, 1.90). Specific GEE analysis for gender indicated slight but significant differences. This study provides evidence for the need to design interventions that are gender specific and that focus on increasing intention to exercise regularly.

Performance characteristics of broilers fed graded levels of Moringa oleifera leaf meal

Directory of Open Access Journals (Sweden)

Ayo-Ajasa, O.Y.

2016-06-01

Full Text Available Cost of conventional protein sources is on the increase recently; hence, there is the need for cheaper alternative sources that will not compromise the performance characteristics of broiler birds taking into consideration the cost of production. Moringa leaf meal has been reported to increase the performance of broiler birds due to its rich protein content. Two hundred day-old broiler chicks were used to assess the effects of partial replacement of soya bean meal with Moringa (Moringa oleifera leaf meal on broiler chickens in an 8-wk feeding trial. The birds were randomly assigned in equal numbers into five dietary treatments: 0, 5, 10, 15, and 20 % Moringa leaf meal (MOLM. Each treatment was replicated four times with 10 birds per replicate. The results showed that final weight, weight gain, daily weight gain, total feed intake, daily feed intake and feed conversion ratio were significantly (p0.05 effect on primal cut parts and relative organ weight. From the results of this study, replacement of soybean meal with MOLM up to 20% did not have any adverse effect on growth performance and carcass traits of broiler chickens.

固体发酵豆粕、菜粕和棉粕的复合菌筛选%Choose Complex Bacterium and Fungus as Fermentation Microform on Soybean Meal, Rapeseed Meal and Cottonseed Meal

Institute of Scientific and Technical Information of China (English)

邓露芳; 范学珊; 王加启

2012-01-01

试验根据豆粕、菜粕和棉粕作为植物性蛋白饲料的营养特性,选择中性蛋白酶活较高的细菌和真菌作为发酵豆粕、菜粕和棉粕的菌种以改善豆粕、菜粕和棉粕的蛋白质品质.通过细菌和真菌的两两组合生长试验,分别筛选出适合发酵豆粕、菜粕和棉粕的最佳复合菌各一组.试验结果表明,发酵豆粕、菜粕和棉粕的最佳菌株组合为BS-2和Ao、BS-natto和Ao、BS-natto和Ao.%Based on nutrition characters on soybean meal, rapeseed meal and cotton seed meal, high neutral enzyme production of bacteria and fungus were chose to inoculate in them to improve their protein quality as animal feed. Compounded one bacterium strain and one fungus strain cultured together, chose the best group to ferment the soybean meal, rapeseed meal and cotton seed meal. The results showed the best groups were BS-2 and Ao for soybean meal, BS-natto and Ao for rapeseed meal, and BS-natto and Ao for cotton seed meal.

Irradiation of ready made meals -Lasagne

International Nuclear Information System (INIS)

Barkia, Ines

2007-01-01

The effect of ionizing radiation on the microbiological, nutritional, chemical and sensory quality of chilled ready-made meals was assessed. The ready meals used for this experimental work are lasagne. Following arrival at the semi-industrial Cobalt 60 irradiation facility, the meals were either left unirradiated or irradiated with doses of 2 or 4 kGy after which they were stored for up to 23 days at 3C. Results showed that 2 or 4 kGy doses of gamma irradiation decreased the total counts of mesophilic aerobic bacteria and increased the shelf-life of lasagne. In terms of nutritional quality, it was found that losses of vitamin A and E due to irradiation treatment were considerable at 4 kGy. Total acidity, and p H, were all well within the acceptable limit for up to one week for ready meals treated with 2 and 4 kGy whereas peroxide index showed high values at 4 kGy. Sensory results showed no significant differences between the non-irradiated and irradiated meals at 2 kGy. However, the results were less promising at 4 kGy since differences were significant. (Author). 60 refs

Meals and snacks from the child's perspective

DEFF Research Database (Denmark)

Husby, Ida; Heitmann, Berit L; O'Doherty Jensen, Katherine

2009-01-01

OBJECTIVE: To explore the everyday consumption of meals and snacks from the child's perspective, among those with healthier v. less healthy dietary habits. DESIGN: The sample in this qualitative study comprised two groups of Danish schoolchildren aged 10 to 11 years, one with a healthier diet (n 9......) and the other with a less healthy diet (n 8). Both groups were recruited from respondents to a dietary survey. Semi-structured interviews took their starting point in photographs of their meals and snacks taken by the children themselves. RESULTS: Both subgroups of children had a meal pattern with three main...... meals and two to four snacks. We found a connection between the nutritional quality of the diet and the social contexts of consumption, especially with regard to snacks. Among children with healthier eating habits, both snacks and meals tended to be shared social events and items of poor nutritional...

The geometric $\\beta$-function in curved space-time under operator regularization

OpenAIRE

Agarwala, Susama

2009-01-01

In this paper, I compare the generators of the renormalization group flow, or the geometric $\\beta$-functions for dimensional regularization and operator regularization. I then extend the analysis to show that the geometric $\\beta$-function for a scalar field theory on a closed compact Riemannian manifold is defined on the entire manifold. I then extend the analysis to find the generator of the renormalization group flow for a conformal scalar-field theories on the same manifolds. The geometr...

Haematology, Blood Chemistry and Carcass Characteristics of Growing Rabbits Fed Grasshopper Meal as a Substitute for Fish Meal

Directory of Open Access Journals (Sweden)

A. A. Njidda* and C. E. Isidahomen1

2010-01-01

Full Text Available An experiment was conducted to evaluate the effect of replacing fish meal with grasshopper meal on haematology, blood chemistry and carcass characteristics of growing rabbits. Forty rabbits of mixed breeds, aged 6-10 weeks, were randomly assigned to the dietary treatments in a complete randomized design with eight rabbits per treatment. The rabbits were fed with diets containing 0, 1.25, 2.50, 3.75 and 5% grasshopper meal in diets designated as T1 (control, T2, T3, T4 and T5, respectively. The experimental diets and clean drinking water were supplied ad libitum throughout the experimental period of nine weeks. At the end of the feeding trial, three rabbits per treatment were slaughtered for carcass evaluation, while blood samples were collected for analysis. The result of the experiment showed significant differences (P0.05 on haemoglobin and mean corpuscular haemoglobin concentration (MCHC. The results also revealed significant differences (P0.05 on serum albumin and total protein. The results of carcass characteristics showed significant differences among treatments (P<0.05 for slaughter weight, carcass weight, dressing percentage, skin pelt, tail, feet and abdominal fat. The slaughter weight and carcass weight were better in groups receiving 2.5% grass hopper meal (50% fish meal replacement. From the results, it can be concluded that inclusion of 2.50% grasshopper meal as a replacement for fish meal (50% replacement has no adverse effects on the haematological parameters, serum biochemistry and carcass characteristics of rabbits.

IoT-Based Image Recognition System for Smart Home-Delivered Meal Services

Directory of Open Access Journals (Sweden)

Hsiao-Ting Tseng

2017-07-01

Full Text Available Population ageing is an important global issue. The Taiwanese government has used various Internet of Things (IoT applications in the “10-year long-term care program 2.0”. It is expected that the efficiency and effectiveness of long-term care services will be improved through IoT support. Home-delivered meal services for the elderly are important for home-based long-term care services. To ensure that the right meals are delivered to the right recipient at the right time, the runners need to take a picture of the meal recipient when the meal is delivered. This study uses the IoT-based image recognition system to design an integrated service to improve the management of image recognition. The core technology of this IoT-based image recognition system is statistical histogram-based k-means clustering for image segmentation. However, this method is time-consuming. Therefore, we proposed using the statistical histogram to obtain a probability density function of pixels of a figure and segmenting these with weighting for the same intensity. This aims to increase the computational performance and achieve the same results as k-means clustering. We combined histogram and k-means clustering in order to overcome the high computational cost for k-means clustering. The results indicate that the proposed method is significantly faster than k-means clustering by more than 10 times.

Fish, shellfish, and meat meals of the public in Singapore

International Nuclear Information System (INIS)

Burger, Joanna; Fleischer, Jennifer; Gochfeld, Michael

2003-01-01

Understanding different patterns of fish consumption is an important component of the assessment of risk from contaminants in fish. While there have been extensive studies of fish consumption in Western cultures, less attention has been devoted to the role of fish and meat in the diets of people in other cultures. A survey of 212 people living in Singapore was conducted to examine the relative importance of fish, shellfish, and other meat in their diets and to ascertain whether there were differences as a function of age, income, education or gender. As expected, fish and shellfish played an important role in their daily diets. On average, people ate fish in about 10 meals a week, chicken for eight meals, and shrimp and pork for about six meals each. While nearly 8% never ate fish, 18% ate fish at all 21 meals a week and over 20% ate shellfish for all 21 meals. Income explained about 14% of the variation in the number of fish meals consumed, and age explained about 8% of the variation in number of chicken meals per week. There were no gender differences in the number of meals of each type. People less than 26 years old ate significantly more pork, chicken, and other meat meals and fewer shellfish meals than older people. People with higher incomes ate significantly more fish meals than those with lower incomes. Chinese individuals ate significantly more meals of pork, chicken, and other meat than other ethnic groups, and they ate only 26% of their meals at home, while others ate 33% of their meals at home. The data indicate a great deal of variation in the number of meals of fish, shellfish, and other meats eaten by the people interviewed, making dietary and risk assessments challenging

Effects of a nitrate-rich meal on arterial stiffness and blood pressure in healthy volunteers.

Science.gov (United States)

Liu, Alex H; Bondonno, Catherine P; Croft, Kevin D; Puddey, Ian B; Woodman, Richard J; Rich, Lisa; Ward, Natalie C; Vita, Joseph A; Hodgson, Jonathan M

2013-11-30

An increase in nitrate intake can augment circulating nitrite and nitric oxide. This may lead to lower blood pressure and improved vascular function. Green leafy vegetables, such as spinach, are rich sources of nitrate. We aimed to assess the acute effects of a nitrate-rich meal containing spinach on arterial stiffness and blood pressure in healthy men and women. Twenty-six participants aged 38-69years were recruited to a randomized controlled cross-over trial. The acute effects of two energy-matched (2000kJ) meals, administered in random order, were compared. The meals were either high nitrate (220mg of nitrate derived from spinach [spinach]) or low nitrate [control]. Outcome measurements were performed pre-meal and at specific time points up to 210min post meal. Spinach resulted in an eightfold increase in salivary nitrite and a sevenfold increase in salivary nitrate concentrations from pre-meal (Pnitrate-rich meal can lower systolic blood pressure and pulse pressure and increase large artery compliance acutely in healthy men and women. If sustained, these effects could contribute to better cardiovascular health. Copyright © 2013 Elsevier Inc. All rights reserved.

Meals and snacks: Children's characterizations of food and eating cues.

Science.gov (United States)

Marx, Jenna M; Hoffmann, Debra A; Musher-Eizenman, Dara R

2016-02-01

This study examined preschoolers' and their parents' categorizations of eating episodes based on cues used for defining these occasions (i.e., time, portion size, preparation, content, and emotion) as a meal or snack. Thirty-four children aged 4 to 6 saw pictorial representations of each cue, along with a short verbal description, and were asked to place the picture in one of three boxes: "meal", "snack", or "either meal or snack". One parent per child (85% mothers, Mean age = 35.1 years) separately categorized the same items in an online survey. Results illustrated which cues play a role in how parents and children categorize eating occasions as meals or snacks. Parents used 24 of the 32 cue-related items to distinguish between eating occasions as a meal or a snack, while children used only four. Parents and preschoolers were consistent in using cartoon character packaging to indicate a snack, and also used several of the same content cues. The current study highlights the various cues used to categorize an eating occasion, and the unhealthy character of snacks, as participants associated some unhealthy foods and very few healthy foods with snacks. Future research should focus on the role of parents, the home environment, and advertising media in shaping children's characterizations of eating occasions towards development of healthy eating habits and away from problematic eating behaviors that may persist later in life. Copyright © 2015 Elsevier Ltd. All rights reserved.

Meals in nursing homes

DEFF Research Database (Denmark)

Kofod, Jens Erik; Birkemose, A.

2004-01-01

Undernutrition is present among 33% of nursing home residents in Denmark. Hence, it is relevant to examine the meal situation at nursing homes to single out factors that may increase or reduce the residents' food intake. in the ongoing Danish nursing home debate it is claimed that a new type...... of nursing home improves the residents' meal situation with a positive effect on nutrition. The aim of this work is to test the general hypothesis that (i) residents appreciate the meal situation in these nursing homes and (ii) nutritional status of the residents is improved in this type of nursing home....... This study was carried out in four Danish nursing homes at various locations in Denmark. The methods used are qualitative interviews and observations at four nursing homes in combination with measurement of body mass index (BMI) at two of the four nursing homes. Undernutrition is defined as a BMI below 20...

Absorption from iron tablets given with different types of meals

International Nuclear Information System (INIS)

Hallberg, L.; Bjoern-Rasmussen, E.; Ekenved, G.; Garby, L.; Rossander, L.; Pleehachinda, R.; Suwanik, R.; Arvidsson, B.

1978-01-01

The absorption from iron tablets given with 5 types of meals was studied in 153 subjects. The meals were: a hamburger meal with beans and potatoes, a simple breakfast meal, a Latin American meal composed of black beans, rice and maize and two Southeast Asian meals composed of rice, vegetables, and spices served with and without fish. The groups were directly compared by relating the absorption from the iron tablets to the absorption from a standardized reference dose of iron given on an empty stomach. The composition of meals with respect to content of meat or fish or the presence of large amounts of phytates seemed to have no influence on the absorption of iron from tablets. The absorption from iron tablets was about 40% higher when they were given with rice meals than when they were given with the other meals studied. The average decrease in absorption by meals was about 50-60% based on a comparison when tablets were given on an empty stomach. When tablets from which the iron was released more slowly were used, the absorption increased by about 30% except when they were given with rice meals, where the absorption was unchanged. The differences among the meals in their effect on the absorption of iron from tablets thus disappeared when the slow-release tablets were given. (author)

Absorption from iron tablets given with different types of meals

Energy Technology Data Exchange (ETDEWEB)

Hallberg, L; Bjoern-Rasmussen, E; Ekenved, G; Garby, L; Rossander, L; Pleehachinda, R; Suwanik, R; Arvidsson, B

1978-01-01

The absorption from iron tablets given with 5 types of meals was studied in 153 subjects. The meals were: a hamburger meal with beans and potatoes, a simple breakfast meal, a Latin American meal composed of black beans, rice and maize and two Southeast Asian meals composed of rice, vegetables, and spices served with and without fish. The groups were directly compared by relating the absorption from the iron tablets to the absorption from a standardized reference dose of iron given on an empty stomach. The composition of meals with respect to content of meat or fish or the presence of large amounts of phytates seemed to have no influence on the absorption of iron from tablets. The absorption from iron tablets was about 40% higher when they were given with rice meals than when they were given with the other meals studied. The average decrease in absorption by meals was about 50-60% based on a comparison when tablets were given on an empty stomach. When tablets from which the iron was released more slowly were used, the absorption increased by about 30% except when they were given with rice meals, where the absorption was unchanged. The differences among the meals in their effect on the absorption of iron from tablets thus disappeared when the slow-release tablets were given.

Absorption from iron tablets given with different types of meals.

Science.gov (United States)

Hallberg, L; Björn-Rasmussen, E; Ekenved, G; Garby, L; Rossander, L; Pleehachinda, R; Suwanik, R; Arvidsson, B

1978-09-01

The absorption of iron from tablets given with 5 types of meals was studied in 153 subjects. The meals were: a hamburger meal with beans and potatoes, a simple breakfast meal, a Latin American meal composed of black beans, rice and maize and two Southeast Asian meals composed of rice, vegetables and spices served with and without fish. The groups were directly compared by relating the absorption from the iron tablets to the absorption from a standardized reference dose of iron given on an empty stomach. The composition of meals with respect to content of meat or fish or the presence of large amounts of phytates seemed to have no influence on the absorption of iron from tablets. The absorption from iron tablets was about 40% higher when they were given with rice meals than when they were given with the other meals studied. The average decrease in absorption by meals was about 50-60% based on a comparison when tablets were given on an empty stomach. When tablets from which the iron was released more slowly were used, the absorption increased by about 30% except when they were given with rice meals, where the absorption was unchanged. The differences among the meals in their effect on the absorption of iron from tablets thus disappeared when the slow-release tablets were given.

Effects of sesame meal on intake, digestibility, rumen characteristics ...

African Journals Online (AJOL)

Effects of sesame meal on intake, digestibility, rumen characteristics, chewing ... 75, and 100% DM of SSM partially or entirely replacing SBM and part of barley grain. ... Digestibility of DM and EE, passage rate, and total mean retention time ...

Meals for Good: An innovative community project to provide healthy meals to children in early care and education programs through food bank catering.

Science.gov (United States)

Carpenter, Leah R; Smith, Teresa M; Stern, Katherine; Boyd, Lisa Weissenburger-Moser; Rasmussen, Cristy Geno; Schaffer, Kelly; Shuell, Julie; Broussard, Karen; Yaroch, Amy L

2017-12-01

Innovative approaches to childhood obesity prevention are warranted in early care and education (ECE) settings, since intervening early among youth is recommended to promote and maintain healthy behaviors. The objective of the Meals for Good pilot was to explore feasibility of implementing a food bank-based catering model to ECE programs to provide more nutritious meals, compared to meals brought from home (a parent-prepared model). In 2014-2015, a 12-month project was implemented by a food bank in central Florida in four privately-owned ECE programs. An explanatory sequential design of a mixed-methods evaluation approach was utilized, including a pre-post menu analysis comparing parent-prepared meals to the catered meals, and stakeholder interviews to determine benefits and barriers. The menu analysis of lunches showed daily reductions in calories, fat, and saturated fat, but an increase in sodium in catered meals when compared to parent-prepared meals. Interviews with ECE directors, teachers, parents, and food bank project staff, identified several benefits of the catered meals, including healthfulness of meals, convenience to parents, and the ECE program's ability to market this meal service. Barriers of the catered meals included the increased cost to parents, transportation and delivery logistics, and change from a 5 to a 2-week menu cycle during summer food service. This pilot demonstrated potential feasibility of a food bank-ECE program partnership, by capitalizing on the food bank's existing facilities and culinary programming, and interest in implementing strategies focused on younger children. The food bank has since leveraged lessons learned and expanded to additional ECE programs.

21 CFR 137.290 - Self-rising yellow corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Self-rising yellow corn meal. 137.290 Section 137... Cereal Flours and Related Products § 137.290 Self-rising yellow corn meal. Self-rising yellow corn meal conforms to the definition and standard of identity prescribed by § 137.270 for self-rising white corn meal...

21 CFR 137.270 - Self-rising white corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Self-rising white corn meal. 137.270 Section 137... Cereal Flours and Related Products § 137.270 Self-rising white corn meal. (a) Self-rising white corn meal is an intimate mixture of white corn meal, sodium bicarbonate, and one or both of the acid-reacting...

Pasteurization of fish meal by irradiation. Pt. 1

International Nuclear Information System (INIS)

Reusse, U.; Bischoff, J.; Fleischhauer, G.; Geister, R.

1976-01-01

Studies were made on a number of samples of fish meal heavily contaminated (several foci of infection per sample, corresponding 'more than 100% contamination') with salmonella. A dose of 0.7 Mrad proved to be sufficient to inactivate all salmonellaes in all samples. The apparently reduced effect of radiation after artificial contamination of the meal was due to the extreme super-infection. Inactivation curves showed that the salmonella strains used for artificial contamination were more susceptible than those in naturally infected fish meal. Calculation of the slope parameter for a single salmonella type enables the dose of radiation needed to ensure freedom of the meal from salmonella to be determined for each level of infection. With two naturally infected fish meals which contained a total of 18 different serotypes a mean slope parameter of b = -1.99 was calculated which met the requirements posed by the problem of freeing meal from salmonella. (orig.) [de

Family meals and the well-being of adolescents.

Science.gov (United States)

Utter, Jennifer; Denny, Simon; Robinson, Elizabeth; Fleming, Theresa; Ameratunga, Shanthi; Grant, Sue

2013-11-01

The current study describes the relationships between family meals and family connectedness, parental monitoring and parent-child communication and determines if frequent family meals are associated with better mental well-being and fewer risk-taking behaviours among adolescents. Data were collected as part of Youth'07, a nationally representative survey of the health and well-being of secondary school students in New Zealand (n = 9107). Frequent family meals were positively associated with better indicators of family relationships (P family meals were significantly associated with higher well-being scores (P family connectedness, parental monitoring and parental communication. Our findings suggest that family meals may provide a unique opportunity for building stronger families and young people. Creating environments where frequent family meals are normative, valued and feasible for families may result in benefits for young people that extend beyond good nutrition. © 2013 The Authors. Journal of Paediatrics and Child Health © 2013 Paediatrics and Child Health Division (Royal Australasian College of Physicians).

Successes and Challenges in School Meal Reform: Qualitative Insights From Food Service Directors.

Science.gov (United States)

Asada, Yuka; Ziemann, Margaret; Zatz, Lara; Chriqui, Jamie

2017-08-01

The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards to increase healthy food offerings. A critical stakeholder in the implementation of standards is Food Service Directors (FSDs). We sought to examine FSDs' perspectives on revised school meal standards to gain insight into successful implementation strategies. Semistructured interviews were conducted with FSDs (N = 9) from high schools that had achieved HealthierUS Schools Challenge: Smarter Lunchrooms (HUSSC: SL) status. Qualitative interview data were team coded in Atlas.ti v7 and analyzed with principles of constant comparative analysis. FSDs reported overall positive perceptions of the revised school meal standards and its potential impacts, as well as improved fruit and vegetable consumption, despite initial challenges with plate waste, procurement of whole grain-rich products, and fast paced sodium targets. Implementation was described as complex, ongoing processes; with time and in-service trainings, student acceptance to these changes improved. These findings are directly relevant to future reauthorization of the Child Nutrition Act and to revisions to the implementation time line for the federal school meal standards related to sodium, whole grains, and flavored milk. Insights into FSDs' strategies suggest that more time and targeted technical assistance at federal, state, and local levels is warranted. © 2017, American School Health Association.

Effect of solid-meal caloric content on gastric emptying kinetics of solids and liquids.

Science.gov (United States)

Urbain, J L; Siegel, J A; Mortelmans, L; van Cutsem, E; van den Maegdenbergh, V; de Roo, M

1989-08-01

In this study, we have evaluated the effect of the caloric content of a physiological test meal on the gastric emptying kinetics of solids and liquids. 22 healthy male volunteers were studied in two groups matched for age. After an overnight fast, each volunteer underwent the same test procedure; in the first group (G I), 10 volunteers received a meal consisting of bread, 111In-DTPA water and 1 scrambled egg labeled with 99mTc-labelled sulphur colloid; in the second group (G II) 12 volunteers were given the same meal but with 2 labeled eggs in order to increase the caloric content of the solid phase meal. Simultaneous anterior and posterior images were recorded using a dual-headed gamma camera. Solid and liquid geometric mean data were analyzed to determine the lag phase, the emptying rate and the half-emptying time for both solids and liquids. Solid and liquid gastric half-emptying times were significantly prolonged in G II compared to G I volunteers. For the solid phased, the delay was accounted for by a longer lag phase and a decrease in the equilibrium emptying rate. The emptying rate of the liquid phase was significantly decreased in G II compared to G I. Within each group, no statistically significant difference was observed between solid and liquid emptying rates. We conclude that the caloric content of the solid portion of a meal not only alters the emptying of the solid phase but also affects the emptying of the liquid component of the meal.

Effect of solid-meal caloric content on gastric emptying kinetics of solids and liquids

International Nuclear Information System (INIS)

Urbain, J.L.; Mortelmans, L.; Cutsem, E. van; Maegdenbergh, V. van den; Roo, M. de

1989-01-01

In this study, we have evaluated the effect of the caloric content of a physiological test meal on the gastric emptying kinetics of solids and liquids. 22 healthy male volunteers were studied in two groups matched for age. After an overnight fast, each volunteer underwent the same test procedure; in the first group (G I), 10 volunteers received a meal consisting of bread, 111 In-DTPA water and 1 scrambled egg labeled with 99m Tc-labelled sulphur colloid; in the second group (G II) 12 volunteers were given the same meal but with 2 labeled eggs in order to increase the caloric content of the solid phase meal. Simultaneous anterior and posterior images were recorded using a dual-headed gamma camera. Solid and liquid geometric mean data were analyzed to determine the lag phase, the emptying rate and the half-emptying time for both solids and liquids. Solid and liquid gastric half-emptying times were significantly prolonged in G II compared to G I volunteers. For the solid phased, the delay was accounted for by a longer lag phase and a decrease in the equilibrium emptying rate. The emptying rate of the liquid phase was significantly decreased in G II compared to G I. Within each group, no statistically significant difference was observed between solid and liquid emptying rates. We conclude that the caloric content of the solid portion of a meal not only alters the emptying of the solid phase but also affects the emptying of the liquid component of the meal. (orig.) [de

Meal skipping relates to food choice, understanding of nutrition labeling, and prevalence of obesity in Korean fifth grade children.

Science.gov (United States)

Kim, Hye-Young; Lee, Na-Rae; Lee, Jung-Sug; Choi, Young-Sun; Kwak, Tong-Kyung; Chung, Hae Rang; Kwon, Sehyug; Choi, Youn-Ju; Lee, Soon-Kyu; Kang, Myung-Hee

2012-08-01

This study was performed to investigate the differences in food choice, nutrition labeling perceptions, and prevalence of obesity due to meal skipping in Korean elementary school children. A national survey was performed in 2010 to collect data on food intake frequency, understanding of nutrition labeling, and body mass index from 2,335 fifth grade students in 118 elementary schools selected from 16 metropolitan local governments by stratified cluster sampling. The data were analyzed using the SAS 9.1 and SUDAAN 10.0 packages. Students who consumed three meals for 6-7 days during the past week were classified into the regular meal eating (RM) group (n = 1,476) and those who did not were placed into the meal skipping (MS) group (n = 859). The daily intake frequency of fruits, vegetables, kimchi, and milk was significantly lower in the MS group compared to that in the RM group (P instant noodles (ramyeon) was significantly higher in the MS group than that in the RM group (P < 0.05). The MS group demonstrated a significantly lower degree of understanding with regard to nutrition labeling and high calorie foods containing low nutritional value than that in the RM group. The distribution of obesity based on the percentile criteria using the Korean growth chart was different between the MS and RM groups. The MS group (8.97%) had a higher percentage of obese subjects than that in the RM group (5.38%). In conclusion, meal skipping was related to poor food choice, low perception of nutrition labeling, and a high prevalence of obesity in Korean fifth grade children.

Compensatory beliefs, nutrition knowledge and eating styles of users and non-users of meal replacement products.

Science.gov (United States)

Hartmann, Christina; Keller, Carmen; Siegrist, Michael

2016-10-01

Meal replacement products (MRPs) are used to regulate body weight, but the underlying eating behavior-related characteristics of MRP consumers are unknown. The study was based on an online survey of 490 women (221 who consume MRPs and 269 who do not) in Switzerland. Nutrition knowledge of calories, balanced meal composition and eating styles (restrained, emotional, external eating, overeating tendencies) were measured. In addition, compensatory beliefs regarding the effects of MRPs were assessed. The results showed that consumers of MRPs believed more strongly that MRPs can compensate for overeating, and that health behaviors key to successful weight regulation, such as physical exercise, do not have to be implemented when MRPs are consumed. Using binary logistic regression modeling, age, weight goal, compensatory beliefs regarding overconsumption, nutrition knowledge related to balanced meal composition, restrained eating and overeating tendencies were significant predictors of MRP consumption during the previous year. It was found that MRPs might be used as a license to indulge in palatable food, based on the perception that they can compensate for calorie overconsumption. Furthermore, they might help people with restraint eating tendencies and those who regularly overeat to compensate for overeating episodes and maintain dietary goals, even after excess food intake. Whether this approach is successful remains to be explored in future studies. Copyright © 2016 Elsevier Ltd. All rights reserved.

The geometric β-function in curved space-time under operator regularization

Energy Technology Data Exchange (ETDEWEB)

Agarwala, Susama [Mathematical Institute, Oxford University, Oxford OX2 6GG (United Kingdom)

2015-06-15

In this paper, I compare the generators of the renormalization group flow, or the geometric β-functions, for dimensional regularization and operator regularization. I then extend the analysis to show that the geometric β-function for a scalar field theory on a closed compact Riemannian manifold is defined on the entire manifold. I then extend the analysis to find the generator of the renormalization group flow to conformally coupled scalar-field theories on the same manifolds. The geometric β-function in this case is not defined.

The geometric β-function in curved space-time under operator regularization

International Nuclear Information System (INIS)

Agarwala, Susama

2015-01-01

In this paper, I compare the generators of the renormalization group flow, or the geometric β-functions, for dimensional regularization and operator regularization. I then extend the analysis to show that the geometric β-function for a scalar field theory on a closed compact Riemannian manifold is defined on the entire manifold. I then extend the analysis to find the generator of the renormalization group flow to conformally coupled scalar-field theories on the same manifolds. The geometric β-function in this case is not defined

[Nutritional information of meals supplied by companies participating in the Workers' Meal Program in São Paulo, Brazil].

Science.gov (United States)

Geraldo, Ana Paula Gines; Bandoni, Daniel Henrique; Jaime, Patrícia Constante

2008-01-01

To compare the nutritional value of meals provided by companies participating in the Workers' Meal Program in the city of São Paulo, Brazil, to the nutritional recommendations and guidelines established by the Ministry of Health for the Brazilian population. The 72 companies studied were grouped according to economic sector (industrial, services, or commerce), size (micro, small, medium, or large), meal preparation modality (prepared on-site by the company itself, on-site by a hired caterer, or off-site by a hired caterer), and supervision by a dietitian (yes or no). The per capita amount of food was determined based on the lunch, dinner, and supper menus for three days. The nutritional value of the meals was defined by the amount of calories, carbohydrates, protein, total fat, polyunsaturated fat, saturated fat, trans fat, sugars, cholesterol, and fruits and vegetables. Most of the menus were deficient in the number of fruits and vegetables (63.9%) and amount of polyunsaturated fat (83.3%), but high in total fat (47.2%) and cholesterol (62.5%). Group 2, composed of mostly medium and large companies, supervised by a dietician, belonging to the industrial and/or service sectors, and using a hired caterer, on averaged served meals with higher calorie content (P<0.001), higher percentage of polyunsaturated fat (P<0.001), more cholesterol (P=0.015), and more fruits and vegetables (P<0.001) than Group 1, which was composed of micro and small companies from the commercial sector, that prepare the meals themselves on-site, and are not supervised by a dietitian. Regarding the nutrition guidelines set for the Brazilian population, Group 2 meals were better in terms of fruit and vegetable servings (P<0.001). Group 1 meals were better in terms of cholesterol content (P=0.05). More specific action is required targeting company officers and managers in charge of food and nutrition services, especially in companies without dietitian supervision.

Company and meal choices considered by Nordic adolescents

DEFF Research Database (Denmark)

Janhonen, Kristiina; Benn, Jette; Fjellström, Christina

2013-01-01

an effect on the frequency of family meals. Meals echoing or fully meeting the structural definition of a ‘proper meal’ were most common when describing meals for the family. The difference between the two social situations was most apparent for those who mentioned ‘Fast food dishes’ for themselves. Gender...

Extruded snacks with the addition of different fish meals

Directory of Open Access Journals (Sweden)

Elenice Souza dos Reis GOES

2015-01-01

Full Text Available Abstract Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by tilapia, tuna and sardine snacks. The highest sensory acceptance index was verified in tilapia (78.07% and salmon (72.40%. A 9% addition of residue meals of tilapia, salmon and tuna improved the nutritional value of the snacks.

Components of postprandial thermogenesis in relation to meal frequency in humans.

Science.gov (United States)

LeBlanc, J; Mercier, I; Nadeau, A

1993-12-01

Experiments on dogs have shown that the size of the meal has no effect on the early cephalic postprandial thermogenesis, and that four small meals are more thermogenic than a larger meal with the same total caloric content as the four meals. A study was repeated on human subjects who were fed during alternating weeks either one large meal (653 kcal (1 kcal = 4.1855 kJ)) or four small meals (163 kcal) at 40-min intervals. Oxygen consumption and respiratory exchange ratio determinations indicated (i) larger overall increase in postprandial thermogenesis with the four meals than with one meal and (ii) an enhancement of glucose utilization with the large meal compared with greater lipid utilization with the four meals. On the basis of indirect evidence from previous investigations it is suggested that the enhanced thermogenesis observed in the four-meal experiment is due to lipid mobilization caused by repeated stimulation of the sympathetic nervous system with palatable food. Blood analysis indicated a reduced elevation of plasma glucose in the four-meal experiment. The variations of insulin and C-peptide exactly paralleled those observed for glucose. It is concluded that the increased frequency of feeding significantly reduces insulin secretion in subjects fed a relatively high carbohydrate meal. In addition to this beneficial effect, increasing the number of meals increased thermogenesis and fat utilization.

Meal Microstructure Characterization from Sensor-Based Food Intake Detection

Directory of Open Access Journals (Sweden)

Abul Doulah

2017-07-01

Full Text Available To avoid the pitfalls of self-reported dietary intake, wearable sensors can be used. Many food ingestion sensors offer the ability to automatically detect food intake using time resolutions that range from 23 ms to 8 min. There is no defined standard time resolution to accurately measure ingestive behavior or a meal microstructure. This paper aims to estimate the time resolution needed to accurately represent the microstructure of meals such as duration of eating episode, the duration of actual ingestion, and number of eating events. Twelve participants wore the automatic ingestion monitor (AIM and kept a standard diet diary to report their food intake in free-living conditions for 24 h. As a reference, participants were also asked to mark food intake with a push button sampled every 0.1 s. The duration of eating episodes, duration of ingestion, and number of eating events were computed from the food diary, AIM, and the push button resampled at different time resolutions (0.1–30s. ANOVA and multiple comparison tests showed that the duration of eating episodes estimated from the diary differed significantly from that estimated by the AIM and the push button (p-value <0.001. There were no significant differences in the number of eating events for push button resolutions of 0.1, 1, and 5 s, but there were significant differences in resolutions of 10–30s (p-value <0.05. The results suggest that the desired time resolution of sensor-based food intake detection should be ≤5 s to accurately detect meal microstructure. Furthermore, the AIM provides more accurate measurement of the eating episode duration than the diet diary.

Regularities of filtration of sunflower oil with the use of vibroacoustic exposure

Directory of Open Access Journals (Sweden)

S. A. Bredikhin

2017-01-01

Full Text Available The residue in sunflower oil is a dispersed phase consisting of particulate products grinding sunflower seeds in the form of particles of the pulp, oil cake, meal, residual quantities of metals, pesticides. In the recycling process they are in the oil in suspension and negatively affect its quality. For research an experimental setup was developed allowing to change the angle of inclination of the filter element. The regularities of filtration were determined without preliminary purification of sunflower oil by centrifugation and after centrifugation. It is established, the contamination of centrifuged oil in the initial period is 14.6 times lower. After 10 minutes of treatment, it decreases by 62%, after 20 minutes – by 79.4%. With a 30-minute treatment, particles of 0.005-0.1 mm in size are removed to 90%, which is approximated to the refined oil in terms of contamination. The influence of vibration-acoustic action on sunflower oil during its filtration is shown. At the last stage of production, the peroxide index is reduced to 2-3 moles of active oxygen, and after 3 months of storage – from 11.8 to 7.7, which according to GOST corresponds to the highest-grade oil. The regularities of the filtration without pre-treatment of sunflower oil by centrifugation and after centrifugation. Shows the effect of vibroacoustic exposure on sunflower oil when filtering. The obtained data on the change of qualitative parameters of sunflower oil during its filtration in the field of vibroacoustic impact.

Nutritional Status of Irish Older People in Receipt of Meals-on-Wheels and the Nutritional Content of Meals Provided

OpenAIRE

O'DWYER, CIARA MARY; TIMONEN, VIRPI

2009-01-01

PUBLISHED BACKGROUND: Research has suggested that meals-on-wheels recipients can be at risk for poor nutritional status. Despite this, few countries have statutory minimum requirements for the nutrient content of meals-on-wheels. This study examined both the nutritional status of a sample of Irish recipients and the nutrient content of a sample of meals provided to determine whether Irish recipients would benefit from statutory minimum nutritional standards. METHODS: The study had two phas...

Zeta-function regularization approach to finite temperature effects in Kaluza-Klein space-times

International Nuclear Information System (INIS)

Bytsenko, A.A.; Vanzo, L.; Zerbini, S.

1992-01-01

In the framework of heat-kernel approach to zeta-function regularization, in this paper the one-loop effective potential at finite temperature for scalar and spinor fields on Kaluza-Klein space-time of the form M p x M c n , where M p is p-dimensional Minkowski space-time is evaluated. In particular, when the compact manifold is M c n = H n /Γ, the Selberg tracer formula associated with discrete torsion-free group Γ of the n-dimensional Lobachevsky space H n is used. An explicit representation for the thermodynamic potential valid for arbitrary temperature is found. As a result a complete high temperature expansion is presented and the roles of zero modes and topological contributions is discussed

Radiotracer investigation of cement raw meal homogenizers. Pt. 2

International Nuclear Information System (INIS)

Baranyai, L.

1983-01-01

Based on radioisotopic tracer technique a method has been worked out to study the homogenization and segregation processes of cement-industrial raw meal homogenizers. On-site measurements were carried out by this method in some Hungarian cement works to determine the optimal homogenization parameters of operating homogenizers. The motion and distribution of different raw meal fractions traced with 198 Au radioisotope was studied in homogenization processes proceeding with different parameters. In the first part of the publication the change of charge homogenity in time was discussed which had been measured as the resultant of mixing and separating processes. In the second part the parameters and types of homogenizers influencing the efficiency of homogenization have been detailed. (orig.) [de

Radiotracer investigation of cement raw meal homogenizers. Pt. 2

Energy Technology Data Exchange (ETDEWEB)

Baranyai, L

1983-12-01

Based on radioisotopic tracer technique a method has been worked out to study the homogenization and segregation processes of cement-industrial raw meal homogenizers. On-site measurements were carried out by this method in some Hungarian cement works to determine the optimal homogenization parameters of operating homogenizers. The motion and distribution of different raw meal fractions traced with /sup 198/Au radioisotope was studied in homogenization processes proceeding with different parameters. In the first part of the publication the change of charge homogenity in time was discussed which had been measured as the resultant of mixing and separating processes. In the second part the parameters and types of homogenizers influencing the efficiency of homogenization have been detailed.

A Bit(e) of the Everyday- The Meaning of Meals in the New Living Units for Elderly

DEFF Research Database (Denmark)

Bundgaard, Karen Marie

2003-01-01

nursing homes in Denmark. Data were collected through participant observation during mealtimes in one unit and by interviewing and analysed using a comparative and interpretative approach. The themes identified that meals gave time and space for: a homely place, a lived community, being somebody and being......The aim of this qualitative study was to identity and interpret the experiences, values and meanings of the meals among a small group of elderly living in the new living units. Meals in this study include preparations and cleaning up besides the actual meal. Living units are a new way of organising...... yourself and for having valued doings. The conclusion was that the way meals were arranged shaped most of everyday life in the unit. They gave room for everyday life by shaping a homely place and enabled a living community that acted in and put life to the everyday. Meals also made it possible...

Effect of phytase supplementation to barley-canola meal and barley-soybean meal diets on phosphorus and calcium balance in growing pigs

NARCIS (Netherlands)

Sauer, W.C.; Cervantes, M.; He, J.M.M.; Schulze, H.

2003-01-01

Two metabolism experiments were carried out, to determine the effect of microbial phytase addition to barley-canola meal and barley-soybean meal diets on P and Ca balance in growing. pigs; In experiment 1, six barrows (29.6kg: initial LW) were fed a barley-canola meal diet, without or. with phytase

A 1-h time interval between a meal containing iron and consumption of tea attenuates the inhibitory effects on iron absorption: a controlled trial in a cohort of healthy UK women using a stable iron isotope.

Science.gov (United States)

Ahmad Fuzi, Salma F; Koller, Dagmar; Bruggraber, Sylvaine; Pereira, Dora Ia; Dainty, Jack R; Mushtaq, Sohail

2017-12-01

Background: Tea has been shown to be a potent inhibitor of nonheme iron absorption, but it remains unclear whether the timing of tea consumption relative to a meal influences iron bioavailability. Objective: The aim of the study was to investigate the effect of a 1-h time interval of tea consumption on nonheme iron absorption in an iron-containing meal in a cohort of iron-replete, nonanemic female subjects with the use of a stable isotope ( 57 Fe). Design: Twelve women (mean ± SD age: 24.8 ± 6.9 y) were administered a standardized porridge meal extrinsically labeled with 4 mg 57 Fe as FeSO 4 on 3 separate occasions, with a 14-d time interval between each test meal (TM). The TM was administered with water (TM-1), with tea administered simultaneously (TM-2), and with tea administered 1 h postmeal (TM-3). Fasted venous blood samples were collected for iron isotopic analysis and measurement of iron status biomarkers. Fractional iron absorption was estimated by the erythrocyte iron incorporation method. Results: Iron absorption was 5.7% ± 8.5% (TM-1), 3.6% ± 4.2% (TM-2), and 5.7% ± 5.4% (TM-3). Mean fractional iron absorption was found to be significantly higher (2.2%) when tea was administered 1 h postmeal (TM-3) than when tea was administered simultaneously with the meal (TM-2) ( P = 0.046). An ∼50% reduction in the inhibitory effect of tea (relative to water) was observed, from 37.2% (TM-2) to 18.1% (TM-3). Conclusions: This study shows that tea consumed simultaneously with an iron-containing porridge meal leads to decreased nonheme iron absorption and that a 1-h time interval between a meal and tea consumption attenuates the inhibitory effect, resulting in increased nonheme iron absorption. These findings are not only important in relation to the management of iron deficiency but should also inform dietary advice, especially that given to those at risk of deficiency. This trial was registered at clinicaltrials.gov as NCT02365103. © 2017 American Society for

Real time QRS complex detection using DFA and regular grammar.

Science.gov (United States)

Hamdi, Salah; Ben Abdallah, Asma; Bedoui, Mohamed Hedi

2017-02-28

The sequence of Q, R, and S peaks (QRS) complex detection is a crucial procedure in electrocardiogram (ECG) processing and analysis. We propose a novel approach for QRS complex detection based on the deterministic finite automata with the addition of some constraints. This paper confirms that regular grammar is useful for extracting QRS complexes and interpreting normalized ECG signals. A QRS is assimilated to a pair of adjacent peaks which meet certain criteria of standard deviation and duration. The proposed method was applied on several kinds of ECG signals issued from the standard MIT-BIH arrhythmia database. A total of 48 signals were used. For an input signal, several parameters were determined, such as QRS durations, RR distances, and the peaks' amplitudes. σRR and σQRS parameters were added to quantify the regularity of RR distances and QRS durations, respectively. The sensitivity rate of the suggested method was 99.74% and the specificity rate was 99.86%. Moreover, the sensitivity and the specificity rates variations according to the Signal-to-Noise Ratio were performed. Regular grammar with the addition of some constraints and deterministic automata proved functional for ECG signals diagnosis. Compared to statistical methods, the use of grammar provides satisfactory and competitive results and indices that are comparable to or even better than those cited in the literature.

Adolescent and parent views of family meals.

Science.gov (United States)

Fulkerson, Jayne A; Neumark-Sztainer, Dianne; Story, Mary

2006-04-01

To examine and compare the family mealtime environment from the perspectives of both adolescents and parents. Adolescents completed a school-based survey and parents participated in a telephone interview as part of Project EAT (Eating Among Teens). Participants were 902 adolescent females (n=424) and males (n=478) and one of their guardians/parents. Frequencies, chi(2) analyses, and Spearman correlations were used to assess relationships. Parents were more likely than adolescents to report eating five or more family meals per week, the importance of eating together, and scheduling difficulties (Ptogether, and more rule expectations at mealtime (PGirls reported more family meals per week and more scheduling conflicts than boys did; boys reported more rules at mealtime than girls did (Ptogetherness, and for role modeling behaviors that parents would like their children to emulate. Dietetics professionals can capitalize on positive attitudes toward family meals to help promote their frequency. Helping families learn to cook healthful, quick meals may reduce dependency on less healthful meal options, reduce the frequency of eating outside of the home, and promote greater nutritional intake.

Development of a Regularized Dynamic System Response Curve for Real-Time Flood Forecasting Correction

Directory of Open Access Journals (Sweden)

Yiqun Sun

2018-04-01

Full Text Available The dynamic system response curve (DSRC is commonly applied as a real-time flood forecasting error correction method to improve the accuracy of real-time flood forecasting. It has been widely recognized that the least squares (OLS/LS method, employed by DSRC, breaks down ill-posed problems, and therefore, the DSRC method may lead to deterioration in performance caused by meaningless solutions. To address this problem, a diagnostically theoretical analysis was conducted to investigate the relationship between the numerical solution of the Fredholm equation of the first kind and the DSRC method. The analysis clearly demonstrates the derivation of the problem and has implications for an improved approach. To overcome the unstable problem, a new method using regularization techniques (Tikhonov regularization and L-Curve criterion is proposed. Moreover, in this study, to improve the performance of hydrological models, the new method is used as an error correction method to correct a variable from a hydrological model. The proposed method incorporates the information from a hydrological model structure. Based on the analysis of the hydrological model, the free water storage of the Xinanjiang rainfall-runoff (XAJ model is corrected to improve the model’s performance. A numerical example and a real case study are presented to compare the two methods. Results from the numerical example indicate that the mean Nash–Sutcliffe efficiency value (NSE of the regularized DSRC method (RDSRC decreased from 0.99 to 0.55, while the mean NSE of DSRC decreased from 0.98 to −1.84 when the noise level was increased. The overall performance measured by four different criteria clearly demonstrates the robustness of the RDSRC method. Similar results were obtained for the real case study. The mean NSE of 35 flood events obtained by RDSRC method was 0.92, which is significantly higher than the mean NSE of DSRC (0.7. The results demonstrate that the RDSRC method is much

Relationship between family meals away from home and nutritional status of adolescents.

Science.gov (United States)

Cynthia, J; Zalilah, M S; Lim, M Y

2013-04-01

Despite the many benefits of family meals, data on association between family meals away from home (FMAFH) and nutritional status of adolescents is limited. This study determined the association between FMAFH with dietary intake and body mass index of adolescents (N = 408). Data were obtained through interviewer-administered questionnaire and anthropometric measurements of adolescents. Respondents comprised 53.7% females, 67.6% Chinese with the mean age of sample being 13.7 +/- 0.6 years old. Generally, male adolescents had higher intakes of energy, macronutrients and micronutrients. All nutrients except calcium (51.3%), iron (females--54.7%) and vitamin A (females--86.1%) met the recommended intakes. A higher proportion of male (25.4%) than female (13.6%) adolescents were overweight and obese. About 44% of respondents had family meals > or = 7 times in the previous week with 48.9% reported having family meals at home > or = 7 times weekly. The majority (91.2%) of adolescents had FMAFH at least once a week either at restaurants (53%), fast food outlets (41.6%), food courts in shopping complexes (40%) or food stalls (30.2%). As the frequency of FMAFH increased, there was an increasing trend in energy and energy-adjusted nutrient intakes. However, only energy-adjusted fat intake was significantly high (p 7 times weekly. No significant association was observed for frequency of FMAFH and body mass index. With increasing dependence on foods outside the home, FMAFH can be a source of healthy diet for families provided they have the knowledge, skills and motivation to make healthy food choices.

Development and validation of a new simple Healthy Meal Index for canteen meals

DEFF Research Database (Denmark)

Lassen, Anne Dahl; Biltoft-Jensen, Anja Pia; L Hansen, Gitte

2010-01-01

OBJECTIVE: Nutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile...... and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four...

Existence, regularity and representation of solutions of time fractional wave equations

Directory of Open Access Journals (Sweden)

Valentin Keyantuo

2017-09-01

Full Text Available We study the solvability of the fractional order inhomogeneous Cauchy problem $$ \\mathbb{D}_t^\\alpha u(t=Au(t+f(t, \\quad t>0,\\;1<\\alpha\\le 2, $$ where A is a closed linear operator in some Banach space X and $f:[0,\\infty\\to X$ a given function. Operator families associated with this problem are defined and their regularity properties are investigated. In the case where A is a generator of a $\\beta$-times integrated cosine family $(C_\\beta(t$, we derive explicit representations of mild and classical solutions of the above problem in terms of the integrated cosine family. We include applications to elliptic operators with Dirichlet, Neumann or Robin type boundary conditions on $L^p$-spaces and on the space of continuous functions.

Patient dose variation investigated in four Irish hospitals for barium meal and barium enema examinations

International Nuclear Information System (INIS)

Carroll, E.; Brennan, P.C.

2001-01-01

Four hospitals have been studied, intra- and inter-hospital variations examined and the mean DAP values recorded for barium enemas and barium meals. Mean DAP values for barium meals and barium enemas at 11.4 Gy.cm 2 and 20.1 Gy.cm 2 respectively have been shown. Differences between individual examinations for barium meals varied by up to a factor of 185 and for barium enemas, up to a factor of 19, with hospital means for barium meal and enema examinations each differing by up to a factor of 3. The data provided by this study have suggested that large variations in patient dose do exist in Ireland for barium meal and barium enema examinations. Fluoroscopy time was shown to be a major contributor to the variations reported, with number of images playing a minor role. Results have demonstrated the need for standardisation of technique throughout the country for these examinations. (author)

Hypercaloric diets with increased meal frequency, but not meal size, increase intrahepatic triglycerides: a randomized controlled trial

NARCIS (Netherlands)

Koopman, Karin E.; Caan, Matthan W. A.; Nederveen, Aart J.; Pels, Anouk; Ackermans, Mariette T.; Fliers, Eric; la Fleur, Susanne E.; Serlie, Mireille J.

2014-01-01

American children consume up to 27% of calories from high-fat and high-sugar snacks. Both sugar and fat consumption have been implicated as a cause of hepatic steatosis and obesity but the effect of meal pattern is largely understudied. We hypothesized that a high meal frequency, compared to

Meal Replacement Mass Reduction and Integration Acceptability Study

Science.gov (United States)

Sirmons, T.; Barrett, A.; Richardson, M.; Arias, D.; Schneiderman, J.; Slack, K.; Williams, T.; Douglas, G.

2017-01-01

NASA, in planning for long-duration missions, has an imperative to provide a food system with the necessary nutrition, acceptability, and safety to ensure sustainment of crew health and performance. The Orion Multi-Purpose Crew Vehicle (MPCV) and future exploration missions are mass constrained; therefore the team is challenged to reduce the mass of the food system by 10% while maintaining product safety, nutrition, and acceptability. Commercially available products do not meet the nutritional requirements for a full meal replacement in the spaceflight food system, and it is currently unknown if daily meal replacements will impact crew food intake and psychosocial health over time. The purpose of this study was to develop a variety of nutritionally balanced breakfast replacement bars that meet spaceflight nutritional, microbiological, sensorial, and shelf-life requirements, while enabling a 10% savings in food mass. To date, six nutrient-dense meal replacement bars (approximately 700 calories per bar) have been developed, using traditional methods of compression as well as novel ultrasonic compression technologies developed by Creative Resonance Inc. (Phoenix, AZ). The four highest rated bars were evaluated in the Human Exploration Research Analog (HERA) to assess the frequency with which actual meal replacement options may be implemented. Specifically, overall impact of bars on mood, satiety, digestive discomfort, and satisfaction with food. These factors are currently being analyzed to inform successful implementation strategies where crew maintain adequate food intake. In addition, these bars are currently undergoing shelf-life testing to determine long-term sensory acceptability, nutritional stability, qualitative stability of analytical measurements (i.e. water activity and texture), and microbiological compliance over two years of storage at room temperature and potential temperature abuse conditions to predict long-term acceptability. It is expected that

21 CFR 137.255 - Bolted white corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bolted white corn meal. 137.255 Section 137.255... Flours and Related Products § 137.255 Bolted white corn meal. (a) Bolted white corn meal is the food prepared by so grinding and sifting cleaned white corn that: (1) Its crude fiber content is less than 1.2...

Use of Sunflower Meal with Enzyme Mixture Substituted for Soybean Meal in Broiler Diets

OpenAIRE

KIRKPINAR, Figen; BASMACIOĞLU, Hatice

2001-01-01

The study was carried out to investigate the effects of sunflower meal with an enzyme mixture containing a-amylase, ß-glucanase, cellulase, lipase and protease substituted for soybean meal in broiler diets on performance, intestinal weight, viscosity and pH, as well as the frequency of sticky droppings and abdominal fat. In the trial, a total of 960 one-day-old Avian broiler chicks were used. The trial lasted 6 weeks. A total of 12 experimental diets were supplied ad libitum. Dietary treatme...

The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study

DEFF Research Database (Denmark)

Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge

2017-01-01

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast......) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad...... libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly...

Parameters of Alumina Cement and Portland Cement with Addition of Chalcedonite Meal

Science.gov (United States)

Kotwa, Anna

2017-10-01

Aluminous cement is a quick binder with special properties. It is used primarily to make non-standard monolithic components exposed to high temperatures, + 1300°C. It is also a component of adhesives and mortars. It has a very short setting time. It is characterized by rapid increase in mechanical strength and resistance to aggressive sulphates. It can be used in reinforced concrete structures. Laying of concrete, construction mortar made of alumina cement can be carried out even at temperatures of -10°C. This article discusses a comparison of the parameters of hardened mortar made of alumina cement GÓRKAL 40 and Portland cement CEM I 42.5R. The mortars contain an addition of chalcedonite meal with pozzolanic properties, with particle size of less than 0.063μm. The meal was added in amounts of 5% and 20% of cement weight. Chalcedonite meal used in the laboratory research is waste material, resulting from chalcedonite aggregate mining. It has the same properties as the rock from which it originates. We have compared the parameters of hardened mortar i.e. compressive strength, water absorption and capillarity. The addition of 20% chalcedonite meal to mortars made from aluminous cement will decrease durability by 6.1% relative to aluminous cement mortar without addition of meal. Considering the results obtained during the absorbency tests, it can be stated that the addition of chalcedonite meal reduces weight gains in mortars made with cement CEM I 42.5 R and alumina cement. Use of alumina cement without addition of meal in mortars causes an increase of mass by 248% compared to Portland cement mortars without additions, in the absorption tests. The addition of chalcedonite meal did not cause increased weight gain in the capillary action tests. For the alumina cement mortars, a lesser weight gains of 24.7% was reported, compared to the Portland cement mortar after 28 days of maturing.

Short communication: Milk meal pattern of dairy calves is affected by computer-controlled milk feeder set-up

DEFF Research Database (Denmark)

Jensen, Margit Bak

2009-01-01

for a minimum of 2 and 4 portions, respectively, whereas low-fed calves ingested their milk in 2.4 and 4.4 meals for a minimum of 2 and 4 portions, respectively. Calves on a high milk allowance had fewer milk meals over time, whereas calves on a low milk allowance had the same number of milk meals throughout...... milk portions, whereas the other half could ingest the milk in 4 or more daily portions. Data were collected during 3 successive 14-d periods, the first period starting the day after introduction to the feeder at minimum 12 d of age. High-fed calves ingested their milk in 4.0 and 4.9 meals....... Thus, the development from small and frequent milk meals to fewer and larger meals reported by studies of natural suckling was also found among high-fed calves on a computer-controlled milk feeder. Irrespectively of minimum number of milk portions, the low-fed calves had more unrewarded visits...

Cardiac C-arm computed tomography using a 3D + time ROI reconstruction method with spatial and temporal regularization

Energy Technology Data Exchange (ETDEWEB)

Mory, Cyril, E-mail: cyril.mory@philips.com [Université de Lyon, CREATIS, CNRS UMR5220, Inserm U1044, INSA-Lyon, Université Lyon 1, F-69621 Villeurbanne Cedex (France); Philips Research Medisys, 33 rue de Verdun, 92156 Suresnes (France); Auvray, Vincent; Zhang, Bo [Philips Research Medisys, 33 rue de Verdun, 92156 Suresnes (France); Grass, Michael; Schäfer, Dirk [Philips Research, Röntgenstrasse 24–26, D-22335 Hamburg (Germany); Chen, S. James; Carroll, John D. [Department of Medicine, Division of Cardiology, University of Colorado Denver, 12605 East 16th Avenue, Aurora, Colorado 80045 (United States); Rit, Simon [Université de Lyon, CREATIS, CNRS UMR5220, Inserm U1044, INSA-Lyon, Université Lyon 1 (France); Centre Léon Bérard, 28 rue Laënnec, F-69373 Lyon (France); Peyrin, Françoise [Université de Lyon, CREATIS, CNRS UMR5220, Inserm U1044, INSA-Lyon, Université Lyon 1, F-69621 Villeurbanne Cedex (France); X-ray Imaging Group, European Synchrotron, Radiation Facility, BP 220, F-38043 Grenoble Cedex (France); Douek, Philippe; Boussel, Loïc [Université de Lyon, CREATIS, CNRS UMR5220, Inserm U1044, INSA-Lyon, Université Lyon 1 (France); Hospices Civils de Lyon, 28 Avenue du Doyen Jean Lépine, 69500 Bron (France)

2014-02-15

Purpose: Reconstruction of the beating heart in 3D + time in the catheter laboratory using only the available C-arm system would improve diagnosis, guidance, device sizing, and outcome control for intracardiac interventions, e.g., electrophysiology, valvular disease treatment, structural or congenital heart disease. To obtain such a reconstruction, the patient's electrocardiogram (ECG) must be recorded during the acquisition and used in the reconstruction. In this paper, the authors present a 4D reconstruction method aiming to reconstruct the heart from a single sweep 10 s acquisition. Methods: The authors introduce the 4D RecOnstructiOn using Spatial and TEmporal Regularization (short 4D ROOSTER) method, which reconstructs all cardiac phases at once, as a 3D + time volume. The algorithm alternates between a reconstruction step based on conjugate gradient and four regularization steps: enforcing positivity, averaging along time outside a motion mask that contains the heart and vessels, 3D spatial total variation minimization, and 1D temporal total variation minimization. Results: 4D ROOSTER recovers the different temporal representations of a moving Shepp and Logan phantom, and outperforms both ECG-gated simultaneous algebraic reconstruction technique and prior image constrained compressed sensing on a clinical case. It generates 3D + time reconstructions with sharp edges which can be used, for example, to estimate the patient's left ventricular ejection fraction. Conclusions: 4D ROOSTER can be applied for human cardiac C-arm CT, and potentially in other dynamic tomography areas. It can easily be adapted to other problems as regularization is decoupled from projection and back projection.

Cardiac C-arm computed tomography using a 3D + time ROI reconstruction method with spatial and temporal regularization

International Nuclear Information System (INIS)

Mory, Cyril; Auvray, Vincent; Zhang, Bo; Grass, Michael; Schäfer, Dirk; Chen, S. James; Carroll, John D.; Rit, Simon; Peyrin, Françoise; Douek, Philippe; Boussel, Loïc

2014-01-01

Purpose: Reconstruction of the beating heart in 3D + time in the catheter laboratory using only the available C-arm system would improve diagnosis, guidance, device sizing, and outcome control for intracardiac interventions, e.g., electrophysiology, valvular disease treatment, structural or congenital heart disease. To obtain such a reconstruction, the patient's electrocardiogram (ECG) must be recorded during the acquisition and used in the reconstruction. In this paper, the authors present a 4D reconstruction method aiming to reconstruct the heart from a single sweep 10 s acquisition. Methods: The authors introduce the 4D RecOnstructiOn using Spatial and TEmporal Regularization (short 4D ROOSTER) method, which reconstructs all cardiac phases at once, as a 3D + time volume. The algorithm alternates between a reconstruction step based on conjugate gradient and four regularization steps: enforcing positivity, averaging along time outside a motion mask that contains the heart and vessels, 3D spatial total variation minimization, and 1D temporal total variation minimization. Results: 4D ROOSTER recovers the different temporal representations of a moving Shepp and Logan phantom, and outperforms both ECG-gated simultaneous algebraic reconstruction technique and prior image constrained compressed sensing on a clinical case. It generates 3D + time reconstructions with sharp edges which can be used, for example, to estimate the patient's left ventricular ejection fraction. Conclusions: 4D ROOSTER can be applied for human cardiac C-arm CT, and potentially in other dynamic tomography areas. It can easily be adapted to other problems as regularization is decoupled from projection and back projection

Differential outcomes of Zika virus infection in Aedes aegypti orally challenged with infectious blood meals and infectious protein meals.

Science.gov (United States)

Huang, Yan-Jang S; Lyons, Amy C; Hsu, Wei-Wen; Park, So Lee; Higgs, Stephen; Vanlandingham, Dana L

2017-01-01

Infection of mosquitoes is an essential step for the transmission of mosquito-borne arboviruses in nature. Engorgement of infectious blood meals from viremic infected vertebrate hosts allows the entry of viruses and initiates infection of midgut epithelial cells. Historically, the infection process of arboviruses in mosquitoes has been studied through the engorgement of mosquitoes from viremic laboratory animals or from artificial feeders containing blood mixed with viruses harvested from cell cultures. The latter approach using so-called artificial blood meals is more frequently used since it is readily optimized to maximize viral titer, negates the use of animals and can be used with viruses for which there are no small animal models. Use of artificial blood meals has enabled numerous studies on mosquito infections with a wide variety of viruses; however, as described here, with suitable modification it can also be used to study the interplay between infection, specific blood components, and physiological consequences associated with blood engorgement. For hematophagous female mosquitoes, blood is the primary nutritional source supporting all physiological process including egg development, and also influences neurological processes and behaviors such as host-seeking. Interactions between these blood-driven vector biological processes and arbovirus infection that is mediated via blood engorgement have not yet been specifically studied. This is in part because presentation of virus in whole blood inevitably induces enzymatic digestion processes, hormone driven oogenesis, and other biological changes. In this study, the infection process of Zika virus (ZIKV) in Aedes aegypti was characterized by oral exposure via viral suspension meals within minimally bovine serum albumin complemented medium or within whole blood. The use of bovine serum albumin in infectious meals provides an opportunity to evaluate the role of serum albumin during the process of flavivirus

Addition of different tuna meal levels to pizza dough

Directory of Open Access Journals (Sweden)

Daniel Abreu Vasconcelos Campelo

Full Text Available Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.. In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0% or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%, total lipid (4.63 to 5.89% and ash (2.54 to 3.54% contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05 alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.

Aversion learning can reduce meal size without taste avoidance in rats.

Science.gov (United States)

Tracy, Andrea L; Schurdak, Jennifer D; Chambers, James B; Benoit, Stephen C

2016-03-01

Nausea and aversive food responses are commonly reported following bariatric surgery, along with post-surgical reduction in meal size. This study investigates whether a meal size limit can be conditioned by associating large meals with aversive outcomes. In rats, the intake of meals exceeding a pre-defined size threshold was paired with lithium chloride-induced gastric illness, and the effects on self-determined food intakes and body weight were measured. Rats given LiCl contingent on the intake of a large meal learned to reliably reduce intake below this meal size threshold, while post-meal saline or LiCl before meals did not change meal size. It was further demonstrated that this is not a conditioned taste aversion and that this effect transferred to foods not explicitly trained. Finally, when rats received LiCl following all large meals, the number of small meals increased, but total food intake and body weight decreased. While further work is needed, this is the first demonstration that meal size may be conditioned, using an aversion procedure, to remain under a target threshold and that this effect is distinct from taste avoidance. Corresponding reduction in food intake and body weight suggests that this phenomenon may have implications for developing weight loss strategies and understanding the efficacy of bariatric surgery. © 2016 The Obesity Society.

Added sugars in kids' meals from chain restaurants.

Science.gov (United States)

Scourboutakos, Mary J; Semnani-Azad, Zhila; L'Abbé, Mary R

2016-06-01

To analyze the added sugars in kids' meals from Canadian chain restaurants in relation to the World Health Organization's proposed sugar recommendation (less than 5% of total daily calories should come from added sugars) and current recommendation (less than 10% of total daily calories should come from added sugars). Total sugar levels were retrieved from the websites of 10 fast-food and 7 sit-down restaurants in 2010. The added sugar levels in 3178 kids' meals from Canadian chain restaurants were calculated in 2014 (in Toronto, Canada) by subtracting all naturally occurring sugars from the total sugar level. The average amount of added sugars in restaurant kids' meals (25 ± 0.36 g) exceeded the WHO's proposed daily recommendation for sugar intake. There was a wide range of added sugar levels in kids' meals ranging from 0 g to 114 g. 50% of meals exceeded the WHO's proposed daily sugar recommendation, and 19% exceeded the WHO's current daily sugar recommendation. There is a wide range of sugar levels in kids' meals from restaurants, and many contain more than a day's worth of sugar.

Fruit and vegetable intake is associated with frequency of breakfast, lunch and evening meal: cross-sectional study of 11-, 13-, and 15-year-olds

Directory of Open Access Journals (Sweden)

Pedersen Trine

2012-02-01

evening meal consumption among adolescents was associated with a low frequency of fruit and vegetable intake and that sex and age may play a modifying role. The different associations observed in different age and sex groups indicate the importance of analysing fruit and vegetable intake and meal types separately. The results highlight the importance of promoting regular meal consumption when trying to increase the intake of fruit and vegetables among adolescents.

Effect of meal size and body size on specific dynamic action and gastric processing in decapod crustaceans.

Science.gov (United States)

McGaw, Iain J; Curtis, Daniel L

2013-11-01

Meal size and animal size are important factors affecting the characteristics of the specific dynamic action (SDA) response across a variety of taxa. The effects of these two variables on the SDA of decapod crustaceans are based on just a couple of articles, and are not wholly consistent with the responses reported for other aquatic ectotherms. Therefore, the effects of meal size and animal size on the characteristics of SDA response were investigated in a variety of decapod crustaceans from different families. A 6 fold increase in meal size (0.5%-3% body mass) resulted a pronounced increase in the duration of increased oxygen consumption, resulting in an increase in the SDA of Callinectes sapidus, Cancer gracilis, Hemigrapsus nudus, Homarus americanus, Pugettia producta and Procambarus clarkii. Unlike many other aquatic ectotherms a substantial increase between meal sizes was required, with meal size close to their upper feeding limit (3% body mass), before changes were evident. In many organisms increases in both duration and scope contribute to the overall SDA, here changes in scope as a function of meal size were weak, suggesting that a similar amount of energy is required to upregulate gastric processes, regardless of meal size. The SDA characteristics were less likely to be influenced by the size of the animal, and there was no difference in the SDA (kJ) as a function of size in H. americanus or Cancer irroratus when analysed as mass specific values. In several fish species characteristics of the SDA response are more closely related to the transit times of food, rather than the size of a meal. To determine if a similar trend occurred in crustaceans, the transit rates of different sized meals were followed through the digestive system using a fluoroscope. Although there was a trend towards larger meals taking longer to pass through the gut, this was only statistically significant for P. clarkii. There were some changes in transit times as a function of animal

Effect of Replacing Soybean Meal with Lupin Seed-based Meal in Chicken Diet on Performance, Carcass Value and Meat Quality

Directory of Open Access Journals (Sweden)

Pavel Suchý

2010-01-01

Full Text Available The main objective of this experimental study was to determine how diets containing lupin meal affect the performance indicators, carcass value, and chemical composition of breast and thigh muscles in broiler chickens. The diets tested in experimental groups E1 and E2 differed as follows: in group E1, one third of nitrogen-containing substances (NSs from extracted soybean meal was replaced with NSs from lupin meal; in group E2, two thirds were replaced compared to the control group. The replacement of soybean meal with lupin meal in experimental diets failed to produce any significant effect on the average live weight of chickens on Day 42 of the fattening period compared to the control group. The replacement of soybean meal with lupin meal resulted in decreased average weight of carcass and breast muscles and in decreased yield of breast muscles. Differences between the control group (C and group E2 were significant (P ⪬ 0.01. Chickens in group E2 also showed a significant increase (P ⪬ 0.01 in the yield of the heart and stomach compared to the control group. The differences in weight and yield of thigh muscles between the control group and the experimental groups (E1 and E2 were not significantly affected. As far as chemical composition is concerned, chickens receiving the lupin-containing feed showed a significant (P ⪬ 0.01 increase in the ash content in breast muscles. On the contrary, in thigh muscles in group E2, the ash content decreased significantly (P ⪬ 0.01. The content of calcium showed an increasing trend in both breast and thigh muscles in both experimental groups. In contrast, the content of magnesium in chicken muscles in both experimental groups decreased. These differences were significant (P ⪬ 0.01 only in thigh muscles. Our results show that lupin seed is a suitable substitute for NSs contained in soybean extracted meal. It is considered optimal to replace up to one third of NSs contained in

Crambe meal : evaluation, improvement and comparison with rapeseed meal

NARCIS (Netherlands)

Liu, Y.G.

1994-01-01

Crambe abyssinica has gradually been introduced in agriculture as a new oil-bearing crop. Its oil contains 55 to 60% erucic acid (C22:1, Δ13), desirable as lubricants, plastic additives or as a raw material for chemical synthesis. The defatted meal has high protein

Sociodemographic characteristics and frequency of consuming home-cooked meals and meals from out-of-home sources: cross-sectional analysis of a population-based cohort study.

Science.gov (United States)

Mills, Susanna; Adams, Jean; Wrieden, Wendy; White, Martin; Brown, Heather

2018-04-11

To identify sociodemographic characteristics associated with frequency of consuming home-cooked meals and meals from out-of-home sources. Cross-sectional analysis of a population-based cohort study. Frequency of consuming home-cooked meals, ready meals, takeaways and meals out were derived from a participant questionnaire. Sociodemographic characteristics regarding sex, age, ethnicity, working overtime and socio-economic status (SES; measured by household income, educational attainment, occupational status and employment status) were self-reported. Sociodemographic differences in higher v. lower meal consumption frequency were explored using logistic regression, adjusted for other key sociodemographic variables. Cambridgeshire, UK. Fenland Study participants (n 11 326), aged 29-64 years at baseline. Eating home-cooked meals more frequently was associated with being female, older, of higher SES (measured by greater educational attainment and household income) and not working overtime. Being male was associated with a higher frequency of consumption for all out-of-home meal types. Consuming takeaways more frequently was associated with lower SES (measured by lower educational attainment and household income), whereas eating out more frequently was associated with higher SES (measured by greater educational attainment and household income) and working overtime. Sociodemographic characteristics associated with frequency of eating meals from different out-of-home sources varied according to meal source. Findings may be used to target public health policies and interventions for promoting healthier diets and dietary-related health towards people consuming home-cooked meals less frequently, such as men, those with lower educational attainment and household income, and overtime workers.

29 CFR 779.18 - Regular rate.

Science.gov (United States)

2010-07-01

... employee under subsection (a) or in excess of the employee's normal working hours or regular working hours... Relating to Labor (Continued) WAGE AND HOUR DIVISION, DEPARTMENT OF LABOR STATEMENTS OF GENERAL POLICY OR... not less than one and one-half times their regular rates of pay. Section 7(e) of the Act defines...

Holiday Meal Planning

Science.gov (United States)

... Count Glycemic Index Low-Calorie Sweeteners Sugar and Desserts Fitness Exercise & Type 1 Diabetes Get Started Safely ... plan ahead. Fitting in Sweets Learn about eating desserts on special occasions. In this section Planning Meals ...

International Society of Sports Nutrition position stand: meal frequency

Directory of Open Access Journals (Sweden)

Stout Jeffrey R

2011-03-01

Full Text Available Abstract Position Statement: Admittedly, research to date examining the physiological effects of meal frequency in humans is somewhat limited. More specifically, data that has specifically examined the impact of meal frequency on body composition, training adaptations, and performance in physically active individuals and athletes is scant. Until more research is available in the physically active and athletic populations, definitive conclusions cannot be made. However, within the confines of the current scientific literature, we assert that: 1. Increasing meal frequency does not appear to favorably change body composition in sedentary populations. 2. If protein levels are adequate, increasing meal frequency during periods of hypoenergetic dieting may preserve lean body mass in athletic populations. 3. Increased meal frequency appears to have a positive effect on various blood markers of health, particularly LDL cholesterol, total cholesterol, and insulin. 4. Increased meal frequency does not appear to significantly enhance diet induced thermogenesis, total energy expenditure or resting metabolic rate. 5. Increasing meal frequency appears to help decrease hunger and improve appetite control. The following literature review has been prepared by the authors in support of the aforementioned position statement.

DAILY MEAL FREQUENCY OF SECONDARY SCHOOL STUDENTS FROM LJUBLJANA IN RELATION TO SOME OF THEIR OTHER NUTRITIONAL AND LIFE-STYLE CHARACTERISTICS AND BODY MASS INDEX – PRELIMINARY RESULTS

Directory of Open Access Journals (Sweden)

Mojca Gabrijelčič-Blenkuš

2001-05-01

Full Text Available Background. The recommended number of daily meals is three to five. The aim of this study was to establish the number of meals, daily consumed by secondary school students from Ljubljana, and the relationship with nutritional and other habits, including bad habits, demographic and socio-economic characteristics of the secondary school students and their body mass index.Methods. In 1999, an cross-section epidemiological study was performed on a proportional sample of 296 pupils attending the third class of Ljubljana secondary schools. The applied dietary data collection methods were the survey and the 24-hour dietary recall. The body mass index was calculated on the basis of the measured body height and body mass values. The Chi-square test, t-test, variance analysis and the multivariant linear regression method were used for the analysis.Results. The students consume 3.16 meals per day on average (boys 3.44, girls 2.87. The students who reported a smaller number of meals per day consume statistically significantly less fruit, vegetables, milk, milk products and fish. They take hot meals less frequently, consume less often all daily meals, their daily meals are of a poorer quality in respect to their composition, they eat less often their meals in a sitting position, they feel a greater difference in diet between working week days and weekends, their regular nourishment is more influenced by school obligations, they have poorer knowledge of healthy dietary practices, smoke more often, are less satisfied with their weight, are less physically active and girls sleep less at nights. The inverse proportional relationship between the number of daily meals and the body mass index was not statistically significant. The multivariant linear regression model explained the low variance percentage (R2 = 0.28.Conclusions. The average number of daily meals consumed by schoolboys is at the lower border of recommendations, while the average number of daily meals

Coordinate-invariant regularization

International Nuclear Information System (INIS)

Halpern, M.B.

1987-01-01

A general phase-space framework for coordinate-invariant regularization is given. The development is geometric, with all regularization contained in regularized DeWitt Superstructures on field deformations. Parallel development of invariant coordinate-space regularization is obtained by regularized functional integration of the momenta. As representative examples of the general formulation, the regularized general non-linear sigma model and regularized quantum gravity are discussed. copyright 1987 Academic Press, Inc

Substitution of Soybean Meal with Indigofera zollingeriana Top Leaf Meal on Egg Quality of Cortunix cortunix japonica

Directory of Open Access Journals (Sweden)

F. Faradillah

2015-12-01

Full Text Available This research aimed to study the substitution of soybean meal (SBM with Indigofera zollingeriana top leaf meal (ILM in the diet on egg quality of Japanese quails. The experiment used a completely randomized design with five treatments and four replications (ten quails of each replication. The dietary treatment contained five combination of SBM and ILM, R0= diets contained 18% SBM without ILM, R1= diet contained 16.2% SBM and 2.66% ILM, R2= diet contained 14.4% SBM and 5.32% ILM, R3= diet contained 12.6% SBM and 7.98% ILM, R4= diet contained 9% SBM and 13.3% ILM. The results showed that the use of 13.3% ILM (R4 significantly (P<0.05 increased feed consumption, egg weight, yolk colour score, egg cholesterol, and reduced malondialdehyde level. The conclusion of this study was I. zollingeriana top leaf meal could be used as much as 13.3% in the diets. The use of I. zollingeriana top leaf meal could improve the quality of eggs physically and chemically.

Summer Meal Sites

Data.gov (United States)

Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Information pertaining to Summer Meal Sites, as collected by Citiparks in the City of Pittsburgh Department of Parks and Recreation. This dataset includes the...

Dietary variety is associated with larger meals in female rhesus monkeys.

Science.gov (United States)

Moore, Carla J; Michopoulos, Vasiliki; Johnson, Zachary P; Toufexis, Donna; Wilson, Mark E

2013-07-02

The complex, interacting influences on eating behavior and energy expenditure prevent elucidation of the causal role of any single factor in the current obesity epidemic. However, greater variety in the food supply, particularly in the form of highly palatable, energy-dense foods, has likely made a contribution. This study was undertaken to test the hypothesis that greater dietary variety is associated with greater caloric intake within individual meals consumed by free-feeding, socially-housed female rhesus monkeys. Meal patterns were assessed during two, two-week dietary phases. One phase consisted of a choice between a standard chow diet and a highly palatable diet (HPD). The other phase consisted of access to the chow only. Food intake for each subject was recorded continuously using previously validated, automated feeders, and a meal was defined based on a minimum kilocalorie requirement and a minimum inter-meal interval. During the choice condition, animals electively consumed mixed meals that incorporated both diets as well as other meals that consisted exclusively of a single diet - chow-only or HPD-only. Animals consumed the most calories per meal when the meal was comprised of both the chow and HPD, which differed in caloric density, flavor, and texture. Interestingly, however, there was no significant difference in the amount of calories consumed as HPD-only meals in the choice condition compared to meals in the chow-only, no choice condition, suggesting consumption of a single food during a meal, regardless of palatability, provides a constant sensory experience that may lead to more rapid habituation and subsequent meal cessation. Additionally, during the dietary choice condition, animals consumed fewer calories in the form of chow-only meals. Thus, the present results suggest that limiting dietary variety, regardless of palatability, may be a useful strategy for weight loss in overweight and obese individuals by reducing caloric intake within

Children's body mass index, participation in school meals, and observed energy intake at school meals

Directory of Open Access Journals (Sweden)

Mackelprang Alyssa J

2010-03-01

Full Text Available Abstract Background Data from a dietary-reporting validation study with fourth-grade children were analyzed to investigate a possible relationship of body mass index (BMI with daily participation in school meals and observed energy intake at school meals, and whether the relationships differed by breakfast location (classroom; cafeteria. Methods Data were collected in 17, 17, and 8 schools during three school years. For the three years, six, six, and seven of the schools had breakfast in the classroom; all other schools had breakfast in the cafeteria. Information about 180 days of school breakfast and school lunch participation during fourth grade for each of 1,571 children (90% Black; 53% girls was available in electronic administrative records from the school district. Children were weighed and measured, and BMI was calculated. Each of a subset of 465 children (95% Black; 49% girls was observed eating school breakfast and school lunch on the same day. Mixed-effects regression was conducted with BMI as the dependent variable and school as the random effect; independent variables were breakfast participation, lunch participation, combined participation (breakfast and lunch on the same day, average observed energy intake for breakfast, average observed energy intake for lunch, sex, age, breakfast location, and school year. Analyses were repeated for BMI category (underweight/healthy weight; overweight; obese; severely obese using pooled ordered logistic regression models that excluded sex and age. Results Breakfast participation, lunch participation, and combined participation were not significantly associated with BMI or BMI category irrespective of whether the model included observed energy intake at school meals. Observed energy intake at school meals was significantly and positively associated with BMI and BMI category. For the total sample and subset, breakfast location was significantly associated with BMI; average BMI was larger for

Meal consumption is ineffective at maintaining or correcting water balance in a desert lizard, Heloderma suspectum.

Science.gov (United States)

Wright, Christian D; Jackson, Marin L; DeNardo, Dale F

2013-04-15

Many xeric organisms maintain water balance by relying on dietary and metabolic water rather than free water, even when free water may be available. For such organisms, hydric state may influence foraging decisions, since meal consumption is meeting both energy and water demands. To understand foraging decisions it is vital to understand the role of dietary water in maintaining water balance. We investigated whether meal consumption was sufficient to maintain water balance in captive Gila monsters (Heloderma suspectum) at varying levels of dehydration. Gila monsters could not maintain water balance over long time scales through meal consumption alone. Animals fed a single meal took no longer to dehydrate than controls when both groups were deprived of free water. Additionally, meal consumption imparts an acute short-term hydric cost regardless of hydration state. Meal consumption typically resulted in a significant elevation in osmolality at 6 h post-feeding, and plasma osmolality never fell below pre-feeding levels despite high water content (~70%) of meals. These results failed to support our hypothesis that dietary water is valuable to Gila monsters during seasonal drought. When considered in conjunction with previous research, these results demonstrate that Gila monsters, unlike many xeric species, are heavily reliant on seasonal rainfall and the resulting free-standing water to maintain water balance.

Irradiation of ready meals for microbial safety and shelf-life extension: 1. microbial quality of waakye and other other ready-to-eat meals

International Nuclear Information System (INIS)

Nketsia-Tabiri, J.; Adu-Gyamfi, A.; Owusu-Biney, A.

2006-01-01

Waakye bought from the open market and 14 meals prepared under the hazard analysis and critical control point (HACCP) plan were microbiologically investigated. The aerobic mesophilic count (AMC) (10 7 - 10 8 CFU g 1 ) and coliform count (10 6 - 10 7 CFU g -1 ) for complete waakye meals, including macaroni, fried fish, sauce and vegetable salad, exceeded the microbiological standards for such ready-to-eat meals. The AMC (10 1 - 10 4 CFU g 1 ) and coliform count (10 1 - 10 2 CFU g -1 ) for all the ready meals prepared under HACCP and stored (-5 to 0 0 C) for up to 5 days were within the standards. Potential pathogens isolated from waakye and the meals prepared under HACCP plan included Escherichia coli, Klebsiella spp., Serratia spp., and Enterobacter spp. Subsequent studies will exploit the potential of irradiation to eliminate pathogens and ensure the microbiological safety of ready-to-eat meals. (au)

Regular variation on measure chains

Czech Academy of Sciences Publication Activity Database

Řehák, Pavel; Vitovec, J.

2010-01-01

Roč. 72, č. 1 (2010), s. 439-448 ISSN 0362-546X R&D Projects: GA AV ČR KJB100190701 Institutional research plan: CEZ:AV0Z10190503 Keywords : regularly varying function * regularly varying sequence * measure chain * time scale * embedding theorem * representation theorem * second order dynamic equation * asymptotic properties Subject RIV: BA - General Mathematics Impact factor: 1.279, year: 2010 http://www.sciencedirect.com/science/article/pii/S0362546X09008475

Meals served in Danish nursing homes and to meals-on-wheels clients may not offer nutritionally adequate choices

DEFF Research Database (Denmark)

Beck, Anne Marie; Hansen, Kirsten S.

2010-01-01

Underweight is a significant problem among older Danish nursing home residents and home-care clients. The aim of this study was to evaluate the nutritional composition of the meals prepared for older adults in nursing homes and receiving Meals-on-Wheels deliveries, focusing on the menus most comm...

Metric regularity and subdifferential calculus

International Nuclear Information System (INIS)

Ioffe, A D

2000-01-01

The theory of metric regularity is an extension of two classical results: the Lyusternik tangent space theorem and the Graves surjection theorem. Developments in non-smooth analysis in the 1980s and 1990s paved the way for a number of far-reaching extensions of these results. It was also well understood that the phenomena behind the results are of metric origin, not connected with any linear structure. At the same time it became clear that some basic hypotheses of the subdifferential calculus are closely connected with the metric regularity of certain set-valued maps. The survey is devoted to the metric theory of metric regularity and its connection with subdifferential calculus in Banach spaces

Planning for meals-on-wheels: algorithms and application

OpenAIRE

H Yildiz; M P Johnson; S Roehrig

2013-01-01

Home-delivered meals provision, also known as meals-on-wheels, is a volunteer-staffed activity for which little strategic planning is performed. We develop a Memetic Algorithm to solve the Home Delivered Meals Location-Routing Problem. This planning model addresses facility location, allocation of demand to facilities, and design of delivery routes, while balancing efficiency and effectiveness considerations. The case study presented on a large data set shows how trade-off curves, which are v...

A review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective meals on wheels service-an Australian perspective.

Science.gov (United States)

Krassie, J; Smart, C; Roberts, D C

2000-04-01

A review of the literature was undertaken to identify the nutritional needs of elderly MOW consumers and factors affecting the ability of existing programs to meet those needs. The focus was on the Australian experience but drawing on the world literature. Keyword search of English language based computer databases of the medical and health literature. Several studies suggest the nutritional intake of MOW consumers is below recommended levels, although the risk of nutritional deficiency has not always been identified. The literature indicates the effectiveness of Meals on Wheels programs are affected by a range of issues including the appropriateness of nutritional standards, menu selection, portion control, level of consumption and customer satisfaction. The literature recommends control of time and temperatures associated with food handling procedures, along with education of providers and customers, to assist in the provision of a safe food supply. Meals on Wheels is an important service, providing meals to housebound consumers. While the effectiveness of such programs is dependent on a range of variables, the nutritional impact of the service and the standard of food hygiene are fundamental assessment criteria. This work was supported by a grant from the NSW Meals on Wheels Association, Australia. European Journal of Clinical Nutrition (2000) 54, 275-280

Food choice motives and the importance of family meals among immigrant mothers.

Science.gov (United States)

Marquis, Marie; Shatenstein, Bryna

2005-01-01

To determine the health and social benefits of the family mealtime, we examined the contribution of immigrant mothers' food motives to the importance placed on family meals, and cultural differences in mothers' food motives and the importance ascribed to family meals. Data were taken from a study on food choice factors among ten- to 12-year-old children from three cultural communities in Montreal. A 24-item, self-administered questionnaire was used to explore food choice motives. Each mother was also asked how important it was for her family to take the time to eat together, and if the child enjoyed sharing meals with his or her family. In all, 209 of the 653 questionnaires distributed were valid; 68 were from Haitian, 75 from Portuguese, and 66 from Vietnamese mothers. Five factors emerging from factor analyses explained 61.67% of the variance. Analysis of variance indicated significant differences between mothers' countries of origin for the importance placed on health, pleasure, familiarity, and ingredient properties (pmotivations emerged as the only significant predictor of the importance given to family meals, whereas for Vietnamese mothers, both health and eating familiar foods were predictors (p<0.05).

The effect of consuming low- versus high-glycemic index meals after exercise on postprandial blood lipid response following a next-day high-fat meal

Science.gov (United States)

Kaviani, M; Chilibeck, P D; Yee, P; Zello, G A

2016-01-01

Background/Objectives: Exercise performed shortly before (that is, within half a day of) a high-fat meal is beneficial for stimulating fat oxidation after the meal and reducing postprandial triglycerides (TG). This benefit of exercise is unfortunately negated if the after-exercise food choice to replace the calories expended during exercise is one containing high-glycemic index (HGI) carbohydrates. We determined the effect of consuming low-glycemic index (LGI) carbohydrates after an exercise session on fat oxidation and TG after a subsequent high-fat meal. Subjects/Methods: Using a randomized, counterbalanced crossover design, 23 overweight or obese individuals (body mass index ⩾25 kg m−2) performed: walking exercise (90 min) at 1800 h followed by no meal (EX); exercise followed by a meal with LGI carbohydrates (that is, lentils, EX-LGI); exercise followed by a meal with HGI carbohydrates (that is, instant potatoes, white bread, EX-HGI); and a control condition with no exercise or meal. After a 10-h overnight fast, participants were given a standardized high-fat meal. Fat oxidation was estimated before and for 6 h after this meal from respiratory gas measures and TG determined from blood samples. Results: Fat oxidation (mean±s.d.) was higher with EX (6.9±1.7 g h−1) than EX-HGI (6.3±1.6 g h−1; P=0.007) and Control (5.9±1.7 g h−1; P=0.00002), and EX-LGI (6.6±1.7 g h−1) was higher than Control (P=0.002). TG total area under the curve was 18–32% lower with EX and EX-LGI compared with control (P=0.0005 and P=0.0001, respectively) and EX-HGI (P=0.05 and P=0.021, respectively). Conclusions: A meal containing HGI carbohydrates consumed after an evening exercise session cancels the beneficial effect of exercise for stimulating fat oxidation and lowering TG after a subsequent high-fat meal, whereas consuming a post-exercise meal with LGI carbohydrates retains the positive effect of exercise. PMID:27376698

Meal Frequency and Nutrient Distribution: What is Ideal for Body Composition?

OpenAIRE

Ryan P Lowery

2014-01-01

This article explores the effects of meal frequency on protein synthesis, muscle mass and fat mass. Current research appears to indicate that manipulating meal frequency increases net protein balance and body composition when each meal provides an adequate supply of the amino acid leucine to optimize skeletal muscle anabolism. In contrast, research demonstrating no benefits to increased meal frequency generally employed small, inadequate boluses of protein per meal. The purpose of this paper ...

Spatially-Variant Tikhonov Regularization for Double-Difference Waveform Inversion

Energy Technology Data Exchange (ETDEWEB)

Lin, Youzuo [Los Alamos National Laboratory; Huang, Lianjie [Los Alamos National Laboratory; Zhang, Zhigang [Los Alamos National Laboratory

2011-01-01

Double-difference waveform inversion is a potential tool for quantitative monitoring for geologic carbon storage. It jointly inverts time-lapse seismic data for changes in reservoir geophysical properties. Due to the ill-posedness of waveform inversion, it is a great challenge to obtain reservoir changes accurately and efficiently, particularly when using time-lapse seismic reflection data. Regularization techniques can be utilized to address the issue of ill-posedness. The regularization parameter controls the smoothness of inversion results. A constant regularization parameter is normally used in waveform inversion, and an optimal regularization parameter has to be selected. The resulting inversion results are a trade off among regions with different smoothness or noise levels; therefore the images are either over regularized in some regions while under regularized in the others. In this paper, we employ a spatially-variant parameter in the Tikhonov regularization scheme used in double-difference waveform tomography to improve the inversion accuracy and robustness. We compare the results obtained using a spatially-variant parameter with those obtained using a constant regularization parameter and those produced without any regularization. We observe that, utilizing a spatially-variant regularization scheme, the target regions are well reconstructed while the noise is reduced in the other regions. We show that the spatially-variant regularization scheme provides the flexibility to regularize local regions based on the a priori information without increasing computational costs and the computer memory requirement.

The nutritional content and cost of supermarket ready-meals. Cross-sectional analysis.

Science.gov (United States)

Remnant, Jennifer; Adams, Jean

2015-09-01

Over-reliance on convenience foods, including ready-meals, has been suggested as one contributor to obesity. Little research has systematically explored the nutritional content of supermarket ready-meals. We described the nutritional content and cost of UK supermarket ready-meals. We conducted a survey of supermarket own-brand chilled and frozen ready-meals available in branches of ten national supermarket chains in one city in northern England. Data on price, weight and nutritional content of meals in four ranges ('healthier', luxury, economy and standard) and of six types (macaroni cheese, meat lasagne, cottage pie, chicken tikka masala, fish pie, and sweet and sour chicken) were collected. Nutritional content was compared to ranges used to identify low, medium and high fat, saturated fat, sugar and salt in nationally recommended front-of-pack labelling. 166 ready-meals were included from 41 stores. Overall, ready-meals were high in saturated fat and salt, and low in sugar. One-fifth of meals were low in fat, saturated fat, salt and sugar, including two-thirds of 'healthier' meals. Meals that were low for three out of the four front-of-pack nutrients were the cheapest. Supermarket ready-meals do not have a healthful nutritional profile overall. However, a number of healthier meals were available - particularly amongst meals specifically marked as 'healthier'. There was little evidence that healthier meals necessarily cost more. Further effort is required to encourage producers to improve the nutritional profile of the full range of ready-meals, and not just those specifically labelled as 'healthier'. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

The nutritional content and cost of supermarket ready-meals. Cross-sectional analysis☆