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Same Food (same + food)
Selected AbstractsChewing-side determination of three food texturesJOURNAL OF ORAL REHABILITATION, Issue 1 2006J. PAPHANGKORAKIT summary, Food texture affects chewing movement but it is not known if it also affects the chewing-side pattern. This study determined the chewing sides of three test foods with different textures during habitual chewing. Twenty healthy dental students (aged 20,24 years) chewed pieces of pork jerky, fresh asparagus and almonds on two separate sessions (1 week apart). In each session, each subject chewed 30 food specimens, 10 of the same food type, until swallowing while a video camera recorded the displacement of the chin with respect to the other two reference points vertically marked along the facial midline. A slow-speed video playback was used to identify the chewing side of each cycle. The chewing-side pattern (right preference, left preference, no preference) in each individual was determined statistically. The results showed that overall, 11 subjects did not have any side preference whereas six and three subjects preferred to chew on right or left sides respectively. The chewing-side pattern remained unchanged between three food types in about half of the subjects. When the same food was compared between 2 days, the chewing-side pattern of almonds was shown to be most reproducible (18 subjects). Unidentified cycles with little or no lateral displacement, labelled as bilateral, were observed more frequently near the end of the chewing sequence with more occurrences in almonds and jerky than asparagus (P < 0·01). It was suggested that chewing-side preference is not a fixed characteristic. Food texture seemed to influence the side preference and also the occurrence of bilateral cycles. [source] The production of provitamin A-rich vegetables in home-gardens as a means of addressing vitamin A deficiency in rural African communitiesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2007Mieke Faber Abstract Vitamin A deficiency remains a public health problem in the developing world. The highest prevalence of vitamin A deficiency is in Africa and Asia (>30%). Dietary modification, a long-term strategy to address vitamin A deficiency, complements food fortification and vitamin A supplementation programmes. Provitamin A carotenoids from foods of plant origin are more affordable than preformed vitamin A from animal foods, and many resource-poor households rely on yellow/orange-fleshed vegetables and fruits and dark-green leafy vegetables as their main source of vitamin A. The provitamin A carotenoid content in plant foods varies widely and differences among cultivars of the same food exist. Several factors influence the bioavailability of provitamin A carotenoids. The potential contribution of plant foods to vitamin A status depends on the retention of provitamin A carotenoids after storage, preparation and processing. Home-gardens can provide households with direct access to provitamin A-rich vegetables that are not readily available or within their financial reach. The components and critical issues of home-garden projects are described. Copyright © 2006 Society of Chemical Industry [source] The EuroPrevall surveys on the prevalence of food allergies in children and adults: background and study methodologyALLERGY, Issue 10 2009I. Kummeling Background:, The epidemiological surveys in children and adults of the EU-funded multidisciplinary Integrated Project EuroPrevall, launched in June 2005, were designed to estimate the currently unknown prevalence of food allergy and exposure to known or suspected risk factors for food allergy across Europe. We describe the protocol for the epidemiological surveys in children and adults. This protocol provides specific instructions on the sampling strategy, the use of questionnaires, and collection of blood samples for immunological analyses. Methods:, The surveys were performed as multi-centre, cross-sectional studies in general populations. Case,control studies were nested within these surveys. The studies in children aged 7,10 years and adults aged 20,54 years were undertaken in eight centres representing different social and climatic regions in Europe. Results:, After a community-based survey collecting basic information on adverse reactions to foods, all those stating they had experienced such reactions, as well as of a random sample of those stating ,no reactions' to foods, completed a detailed questionnaire on potential risks and exposures. Also a blood sample was taken to allow serological analysis to establish patterns of food and aeroallergen sensitization. We also included a questionnaire to schools on their preparedness for dealing with food allergy amongst pupils. Subjects reporting adverse reactions to foods and sensitized to the same food(s) were called in for a full clinical evaluation that included a double blind placebo controlled food challenge (DBPCFC), following a protocol which is described in detail elsewhere. Conclusions:, The outcome of these studies will help to improve our understanding of several important aspects of food allergies in the European Community, providing for more well-informed policies and effective measures of disease prevention, diagnosis and management. [source] SIMULATED MICROGRAVITY [BED REST] HAS LITTLE INFLUENCE ON TASTE, ODOR OR TRIGEMINAL SENSITIVITYJOURNAL OF SENSORY STUDIES, Issue 1 2001ZATA M. VICKERS ABSTRACT Anecdotal evidence suggests that astronauts' perceptions of foods in space flight may differ from their perceptions of the same foods on Earth. Fluid shifts toward the head experienced in space may alter the astronauts' sensitivity to odors and tastes, producing altered perceptions. Our objective was to determine whether head-down bed rest, which produces similar fluid shifts, would produce changes in sensitivity to taste, odor or trigeminal sensations. Six subjects were tested three times prior to bed rest, three times during bed rest and two times after bed rest to determine their threshold sensitivity to the odors isoamylbutyrate and menthone, the tastants sucrose, sodium chloride, citric acid, quinine and monosodium glutamate, and to capsaicin. Thresholds were measured using a modified staircase procedure. Self-reported congestion was also recorded at each test time. Thresholds for monosodium glutamate where slightly higher during bed rest. None of the other thresholds were altered by bed rest. [source] | |||||||||||||