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Nutrient Analysis (nutrient + analysis)
Selected AbstractsFood and nutrient intakes of primary school children: a comparison of school meals and packed lunchesJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 5 2008G. A. Rees Abstract Background, New school meal standards are currently being phased in by the government in an attempt to improve the nutritional composition of school food. However, no standards are applied to packed lunches. The present study aimed to compare the food and nutrient intakes of primary school children eating a school meal with those taking a packed lunch. Methods, A sample of 120 children, aged 6,11 years, was observed once at a lunch time and all items consumed were recorded. Nutrient analysis was performed, and differences in nutrient intake between those children consuming packed lunches and school meals were determined. Results, Mean energy and protein intakes were similar. The amount of energy provided by starchy carbohydrate was also similar but, compared with school meals, packed lunches provided twice as much energy from sugar (P < 0.001). School meals on average provided more energy from fat (P < 0.001), but intakes of saturated fat were lower in the school meals group (P = 0.021). Packed lunches provided more sodium (P < 0.001), calcium (P < 0.001) and iron (P = 0.016) than the school meals. Very few packed lunches contained vegetables, and fruit intake was particularly low for those having a school meal. Conclusions, Children taking a packed lunch to school were consuming approximately double the amount of sugar and 50% more sodium and saturated fat in their midday meal compared with those having a school lunch. However packed lunches were providing children with more calcium, iron and fruit. [source] Wind erosion and intensive prehistoric agriculture: A case study from the Kalaupapa field system, Moloka'i Island, Hawai'iGEOARCHAEOLOGY: AN INTERNATIONAL JOURNAL, Issue 5 2007Mark D. McCoy Wind erosion is a major problem for modern farmers, a key variable affecting nutrient levels in ecosystems, and a potentially major force impacting archaeological site formation; however, it has received scant consideration in geoarchaeological studies of agricultural development compared with more easily quantifiable environmental costs, such as vegetation change or fluvial erosion. In this study, soil nutrient analysis is used in the Kalaupapa field system, Moloka'i Island, Hawai'i, to detect an increase in wind erosion attributable to intensive agriculture following the burning of endemic forest. This practice began on a small scale in the 13th century A.D., expanded around cal A.D. 1450,1550, and continued until the near total abandonment of the fields after European contact in the 18th century. Nutrients that naturally occur in high amounts in coastal windward areas due to the long-term, cumulative effect of sea spray were especially impacted. However, thanks to the unique landform of the Kalaupapa Peninsula, nutrient depletion in windward areas was offset by downwind enrichment and likely contributed to the long-term sustainability of the system as a whole. Future research on tropical and arid agriculture should consider the cumulative environmental cost of increased eolian erosion attributable to anthropogenic landscape modification. © 2007 Wiley Periodicals, Inc. [source] Nutrient intake of children consuming breakfast at school clubs in LondonJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 5 2003S. Waddington Introduction: Research into the effectiveness of breakfast clubs has most commonly focused on social benefits to the child and school, such as improved attendance at school, punctuality and improved concentration levels in the classroom (UEA, 2002). Limited research has been undertaken to investigate the nutritional value of the breakfast foods on offer, or the nutritional content of foods consumed by the child. The aim of this study was to find out what children eat and drink at school breakfast clubs in London. Method: The sample population consisted of 98 children (39 boys and 59 girls) aged 5,11 years attending four primary schools in London. Data were collected about the food on offer and the pricing of different food items, demographic data about the children attending the school club, qualitative data on food preferences and a weighed food intake on two different occasions for each child. Statistical tests (anova and chi-squared tests) and nutrient analysis using Comp-Eat were carried out. Results: The average nutrient content of the breakfast meal consumed was 330 kcal, 12 g protein, 11 g fat and 49 g carbohydrate. Variation was seen between schools. Generally intakes of vitamin C, calcium and sodium were high and intakes of iron were average. anova between schools showed statistically significant results for a number of nutrients , protein, fat, saturated fat, carbohydrate, sugar, calcium and sodium. Boys were consuming statistically significantly more fat, saturated fat and calcium than girls. One in five children did not have a drink at breakfast. Menu options and pricing of food items varied between the schools and it was noted to influence children's food choice and consumption. Mean energy intakes equated to 18% of the estimated average requirement for boys and 20% for girls, with girls consuming more carbohydrate and sugar, and boys consumed more fat and protein. Discussion: The findings suggest that careful planning of menus should be undertaken with cereal-based options being offered daily and cooked options only occasionally, and that healthier eating messages can be incorporated effectively into school clubs when supported by the whole school approach to healthy eating. Conclusion: Food offered at school breakfast clubs can contribute substantial nutrients to a child's daily intake and therefore a varied menu, and guided food choices, should be developed incorporating healthier nutrient rich options. This work was supported by Brooke Bond working in partnership with the BDA Community Nutrition Group. [source] Dietary antioxidant intake, allergic sensitization and allergic diseases in young childrenALLERGY, Issue 12 2009S. Patel Background:, Allergic diseases have risen in prevalence over recent decades. The aetiology remains unclear but is likely to be a result of changing lifestyle and/or environment. A reduction in antioxidant intake, consequent to reduced intake of fresh fruits and vegetables, has been suggested as a possible cause. Objective:, To investigate whether dietary antioxidant intake at age 5 was related to atopy at 5 and 8 years of age amongst children in an unselected birth cohort. Methods:, Children were followed from birth. Parents completed a validated respiratory questionnaire and children were skin prick tested at 5 and 8 years of age. Serum IgE levels were measured at age 5. At age 5, antioxidant intake was assessed using a semi-quantitative food frequency questionnaire (FFQ). A nutrient analysis program computed nutrient intake, and frequency counts of foods high in the antioxidant vitamins A, C and E were assessed. Results:, Eight hundred and sixty-one children completed both the respiratory and FFQ. Beta-carotene intake was associated with reduced risk of allergic sensitization at age 5 [0.80 (0.68,0.93)] and 8 [0.81 (0.70,0.94)]. In addition, beta-carotene intake was negatively associated with total IgE levels (P = 0.002). Vitamin E intake was associated with an increased risk of allergic sensitization [1.19 (1.02,1.39)], only at age 5. There was no association between antioxidant intakes and wheeze or eczema. Conclusion:, Increased beta-carotene intake was associated with a reduced risk of allergic sensitization and lower IgE levels, in 5- and 8-year-old children. Dietary antioxidants may play a role in the development of allergic sensitization. [source] Working to eat: Vulnerability, food insecurity, and obesity among migrant and seasonal farmworker familiesAMERICAN JOURNAL OF INDUSTRIAL MEDICINE, Issue 4 2010Kristen Borre PhD Abstract Background Food insecurity and obesity have potential health consequences for migrant and seasonal farm workers (MSFW). Methods Thirty-six Latino MSFW working in eastern North Carolina whose children attended Migrant Head Start completed interviews, focus groups and home visits. Content analysis, nutrient analysis, and non-parametric statistical analysis produced results. Results MSFW (63.8%) families were food insecure; of those, 34.7% experienced hunger. 32% of pre-school children were food insecure. Food secure families spent more money on food. Obesity was prevalent in adults and children but the relationship to food insecurity remains unclear. Strategies to reduce risk of foods insecurity were employed by MSFW, but employer and community assistance is needed to reduce their risk. Conclusions Food insecurity is rooted in the cultural lifestyle of farmwork, poverty, and dependency. MSFW obesity and food insecurity require further study to determine the relationship with migration and working conditions. Networking and social support are important for MSFW families to improve food security. Policies and community/workplace interventions could reduce risk of food insecurity and improve the health of workers. Am. J. Ind. Med. 53:443,462, 2010. © 2010 Wiley-Liss, Inc. [source] | ||||||||||