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Food Uses (food + use)
Selected AbstractsSchoolchildren's Consumption of Competitive Foods and Beverages, Excluding à la Carte,JOURNAL OF SCHOOL HEALTH, Issue 9 2010Madhuri Kakarala MD BACKGROUND: Competitive foods/beverages are those in school vending machines, school stores, snack bars, special sales, and items sold à la carte in the school cafeteria that compete with United States Department of Agriculture (USDA) meal program offerings. Grouping à la carte items with less nutritious items allowed in less regulated venues may obfuscate analysis of the school competitive food environment. Excluding à la carte items from competitive foods, the objectives were to: (1) assess competitive food use by gender, ethnicity, eligibility for free or reduced-price meals, and participation in school meals programs, (2) determine differences between grade levels in energy intakes obtained from food sources, (3) determine the nutrient intake derived from competitive foods for students who consumed them, and (4) determine energy-adjusted differences in 24-hour nutrient intakes of protein, calcium, iron, and other selected nutrients between competitive food consumer and nonconsumers. METHODS: Competitive foods/beverages use, excluding à la carte items, was examined using the third School Nutrition Dietary Assessment Study (SNDA III), a nationally representative sample of 2309 schoolchildren in grades 1 to 12. Mean nutrient intakes were adjusted for energy intake and other covariates, and differences between consumers and nonconsumers of competitive items were determined using analysis of variance and sudaan. RESULTS: Excluding à la carte items, 22% of schoolchildren consumed competitive items in a representative school day and use was highest in high school. Consumers of competitive items other than à la carte had significantly higher mean energy, sugar intakes, and lower sodium, dietary fiber, B vitamins, and iron intakes than nonconsumers. CONCLUSIONS: Use of competitive foods/beverages, excluding à la carte, was detrimental to children's diet quality. [source] Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2005Marshall A Azeke Abstract Tropical African yambean (Sphenostylis stenocarpa L) is an under-utilised hardy, protein-rich legume. Antinutrients and the excessively long cooking time (4,6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non-traditional, less energy-consuming processing methods are required. Seeds of different varieties were (i) examined for ingredients and (ii) fermented with Lactobacillus plantarum. Comparisons with traditionally cooked beans were made. Protein content and in vitro protein digestibility were increased slightly by fermentation or cooking. Reductions in trypsin and ,-amylase inhibitor activity and tannin ranged from significant to complete. The contents of potentially very toxic cyanogenic glycosides and flatulence-causing ,-galactosides were high in raw beans. Reduction by fermentation (by 85%) was clearly more effective than by traditional cooking (10,20%). The results demonstrate (i) that fermentation can substantially improve the nutritional quality and (ii) that the energy requirement to produce a basic consumable fermented food from African yambean is only 10% of that of traditional cooking. On these grounds, widespread application of lactic acid fermentation by individuals or small-scale industries would be advantageous in the context of small-household economy, environmental protection, health and long-term sustainable agriculture in Nigeria. Copyright © 2005 Society of Chemical Industry [source] Ethnic differences in use value and use patterns of baobab (Adansonia digitata L.) in northern BeninAFRICAN JOURNAL OF ECOLOGY, Issue 3 2009E. De Caluwé Abstract The aim of this study was to combine qualitative and quantitative tools to evidence ethnic differences in use value and use patterns of baobab for the rural populations of northern Benin. The study was carried out in the municipalities of Boukoumbé and Karimama, focusing on Ottamari and Dendi ethnic groups, respectively, who have good knowledge on baobab uses. Ethnobotanical data were gathered through semi-structured individual interviews and processed by quantitative (multiple use curve, use value and fidelity level) and qualitative (flow chart) analytical and ethnobotanical methods. Leaves, fruit pulp and seeds of baobab were shown to be well-known for several food uses and were often the main ingredient in sauces, pastes, porridges and beverages. Medicinal uses were especially well-known for the bark, which was also used for making ropes. In both communities, a total of 38 different uses were mentioned for baobab products. There were significantly more uses known by the Ottamari than by the Dendi, with use values of 8 and 5, respectively. There were no differences detected in knowledge between sexes and age classes. As a result of its nutritional and high potential market value, preservation of ethnobotanical knowledge on baobab and exchange between communities is critical. Résumé Le but de cette étude était de combiner des outils qualitatifs et quantitatifs pour mettre en évidence des différences ethniques dans la valeur d'utilisation et dans les schémas d'utilisation du baobab chez les populations rurales du nord du Bénin. Cette étude fut réalisée dans les municipalités de Boukoumbé et de Karimama, spécifiquement chez les groupes ethniques Ottamari et Dendi, respectivement, qui ont une bonne connaissance des utilisations du baobab. Des données ethnobotaniques furent récoltées grâce à des interviews individuelles semi-structurées et elles furent traitées par des méthodes analytiques et ethnobotaniques quantitatives (courbe d'utilisation multiple, valeur d'utilisation et degré de fidélité) et qualitatives (graphique d'évolution). Les feuilles, la pulpe de fruits et les semences de baobab se sont avérées être bien connues pour plusieurs utilisations alimentaires et elles étaient souvent les ingrédients principaux dans des sauces, des pâtes, des bouillies et des boissons. Des utilisations médicinales étaient particulièrement bien connues pour l'écorce qui servait aussi pour fabriquer des cordes. Dans les deux communautés, un total de 38 utilisations différentes ont été mentionnées pour des produits du baobab. Il y avait significativement plus d'utilisations connues chez les Ottamari que chez les Dendi, avec des valeurs d'utilisation de 8 et de 5, respectivement. On n'a décelé aucune différence de connaissances en fonction de l'âge ni du sexe. Suite à sa valeur nutritionnelle et à sa haute valeur commerciale potentielle, la préservation des connaissances ethnobotaniques sur le baobab et des échanges entre communautés est critique. [source] Amino Acid, Fatty Acid, and Mineral Profiles of Materials Recovered from Rainbow Trout (Oncorhynchus mykiss) Processing By-Products Using Isoelectric Solubilization/PrecipitationJOURNAL OF FOOD SCIENCE, Issue 9 2007Y.-C. Chen ABSTRACT:, Protein, lipid, and insolubles (bones, skin, scales, fins, insoluble protein, and more) were recovered from rainbow trout processing by-products by means of isoelectric solubilization/precipitation at basic pH and acidic pH. Isoelectric solubilization/precipitation of the trout processing by-products resulted in the recovery of protein that was higher (P < 0.05) in essential amino acids (EAAs), non-EAAs, and total EAA/total AA ratio when compared to the processing by-products. Basic pH treatments yielded a higher (P < 0.05) content of EAAs than the acidic pH treatments. Nutritional quality of the recovered protein was high based on EAAs meeting the FAO/WHO/UNU recommendations for adults. The presence of omega-3 and omega-6 fatty acids (,-3, ,-6 FAs) and the ,-3/,-6 ratio in the recovered lipids were similar to the trout processing by-products, indicating that the pH treatments had no effect on these FAs. Ca and P contents of the processing by-products exceeded the recommended dietary allowances (RDA), but Fe and Mg did not. Basic pH treatments yielded protein with the lowest (P < 0.05) amount of minerals and the highest (P < 0.05) amount of Ca, P, and Mg in the insolubles when compared to acidic pH. The isoelectric solubilization/precipitation of the processing by-products effectively removed minerals from the recovered protein without removal of the bones, skin, scales, fins, and so on, prior to processing. The results indicated that isoelectric solubilization/precipitation, particularly at basic pH, permitted recovery of high-quality protein and lipids from fish processing by-products for human food uses; also, the recovered insolubles may be used in animal feeds as a source of minerals. [source] Emulsifying activity and emulsion stability of corn gluten meal ,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2001Y Victor Wu Abstract Corn gluten meal with good emulsifying activity and emulsion stability may have potential in food uses. Commercial corn gluten meal from various producers had a pH around 4 and showed no emulsifying activity. Reducing the particle size to below 15,µm or increasing the pH to 6.6 (with particle size above 53,µm) did not improve the emulsifying activity. When the particle size was reduced to below 44,µm and the pH was adjusted to 6.6 or above, good emulsifying activity and good emulsion stability could be obtained. The emulsifying activities of corn gluten meals (<44,µm) from four different producers at around pH 8 ranged from 49.3 to 51.5 and the corresponding emulsion stabilities ranged from 39.7 to 49.5. There was no significant variation in emulsifying activity between pH 6.9 and 7.8 when NaOH, LiOH and KOH were used to adjust the pH, but LiOH- and KOH-adjusted meal at around pH 7.8 showed better emulsion stability than NaOH-adjusted meal. Good emulsifying activity of corn gluten meal could be obtained in NaCl solutions at sufficiently high pH. Published in 2001 for SCI by John Wiley & Sons, Ltd. [source] Abelmoschus moschatus (Malvaceae), an aromatic plant, suitable for medical or food uses to improve insulin sensitivityPHYTOTHERAPY RESEARCH, Issue 2 2010I.-M. Liu Abstract Abelmoschus moschatus (Malvaceae) is an aromatic and medicinal plant, distributed in many parts of Asia, including south Taiwan. The present study was undertaken to clarify whether the herb is effective in improving insulin resistance. Insulin resistance in rats was induced by a diet containing 60% fructose for 6 weeks. The degree of insulin resistance was measured by homeostasis model assessment of basal insulin resistance (HOMA-IR). Insulin sensitivity was calculated using the composite whole body insulin sensitivity index (ISIcomp) during the oral glucose tolerance test. Insulin receptor-related signaling mediators in soleus muscles of rats were evaluated by immunoprecipitation or immunoblotting. The extract of A. moschatus had a higher level of polyphenolic flavonoids. A. moschatus extract (200,mg/kg per day) displayed the characteristics of rosiglitazone (4,mg/kg per day) in reducing the higher HOMA-IR index as well as elevating ISIcomp in fructose chow-fed rats after a 2-week treatment. Treatment with moschatus extract for 2 weeks increased post-receptor insulin signaling mediated by enhancements in insulin receptor substrate-1-associated phosphatidylinositol 3-kinase step and glucose transporter subtype 4 translocation in insulin-resistant soleus muscles. A. moschatus is therefore proposed as potentially useful adjuvant therapy for patients with insulin resistance and/or the subjects wishing to increase insulin sensitivity. Copyright © 2009 John Wiley & Sons, Ltd. [source] | |||||||||||||