Chemistry of Fried Foods

Limited research has examined athletes’ food and health beliefs and decisions and the congruence of these decisions with recommendations from nutrition professionals. This study aimed to improve understanding of athletes’ food-related beliefs and practices to enable nutrition professionals to more effectively enhance performance while protecting athletes’ health. Division I college athletes (n = 14, 64% female) from a variety of sports were recruited to participate in 20-min semi-structured phone interviews about food and nutrition-related behaviors and cognitions. Data were content analyzed to identify themes and trends. Prominent factors influencing athletes’ food choices were potential benefits to health and performance, availability of foods, and recommendations from sports dietitians. Foods commonly consumed by athletes, including fruits, vegetables, and lean protein, were generally healthy and aligned with sports nutrition recommendations. Athletes avoided energy-dense nutrient-poor foods, such as fast food and fried foods, with the goal of improving performance. Some athletes took supplements (i.e., multivitamin, iron, protein) on the premise that they would improve health and enhance performance or recovery. While athletes’ nutrition behaviors are generally congruent with current recommendations, findings highlighted misconceptions held by athletes related to the benefits of some supplements and the belief that packaged/processed foods were inherently less healthy than other options. Nutrition misconceptions held by athletes and incongruities between athletes’ nutrition knowledge and behaviors suggest that dietitians should aim to dispel misconceptions held by athletes and provide additional guidance and information to support athletes’ current healthful behaviors to ensure these behaviors extend beyond their college athletic career.

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Recovery from Cogwheel Rigidity and Akinesia and Improvement in Vibration Sense and Olfactory Perception following Removal of an Epoxy-Oleic Acid DNA Adduct

Case Reports in Medicine ◽

10.1155/2017/3512353 ◽

2017 ◽

Vol 2017 ◽

pp. 1-3 ◽

Cited By ~ 1

Author(s):

Jean A. Monro ◽

John McLaren-Howard ◽

Mussadiq Shah ◽

Peter O. O. Julu ◽

Basant K. Puri

Keyword(s):

Oleic Acid ◽

Fatty Acid ◽

Modern Human ◽

Dna Adduct ◽

Olfactory Perception ◽

Vibration Sense ◽

Epoxy Fatty Acid ◽

Long Term Storage ◽

Fried Foods ◽

Epoxy Oleic Acid

The epoxy fatty acidcis-12,13-epoxy-oleic acid, which acts as a DNA adduct, may be generated during long-term storage of many seed oils, including those used in cooking, with frying oils and fried foods being a major source in the modern human diet. Removal of this epoxy fatty acid from the locus of theN-formyl peptide receptors was associated with recovery from cogwheel rigidity and akinesia as well as with improvement in vibration sense and olfactory perception.

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Studies on the Putrefaction of Fried Foods with the Same Deterioration of Cooking Oil

NIPPON SHOKUHIN KOGYO GAKKAISHI ◽

10.3136/nskkk1962.11.181 ◽

1964 ◽

Vol 11 (5) ◽

pp. 181-183

Author(s):

GOROH KAJIMOTO ◽

KATSUNORI MUKAI

Keyword(s):

Cooking Oil ◽

Fried Foods

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Effect of additives on fat uptake and sensory quality of deep fried foods

Nutrition & Food Science ◽

10.1108/00346650810871902 ◽

2008 ◽

Vol 38 (3) ◽

pp. 222-228 ◽

Cited By ~ 3

Author(s):

B.S. Gowri ◽

Khyrunnisa Begum ◽

G. Saraswathi ◽

Jamuna Prakash

Keyword(s):

Sensory Quality ◽

Effect Of Additives ◽

Fried Foods ◽

Fat Uptake

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Staging of Dietary Patterns among African American Women

Health Education & Behavior ◽

10.1177/109019819902600108 ◽

1999 ◽

Vol 26 (1) ◽

pp. 90-102 ◽

Cited By ~ 14

Author(s):

Debra Haire-Joshu ◽

Wendy F. Auslander ◽

Cheryl A. Houston ◽

James H. Williams

Keyword(s):

African American ◽

African American Women ◽

Dietary Patterns ◽

Lower Percentage ◽

Low Fat ◽

Community Based ◽

American Women ◽

Fried Foods ◽

Three Stages ◽

Two Stages

This article describes the development of a behavioral staging algorithm for use in the Eat Well, Live Well Nutrition Program, a peer-delivered community-based program for African American women ( N = 301). The authors examined whether increased frequency in performing low-fat eating behaviors and lower percentage calories from fat intake resulted as a participant moved through five stages of readiness to change each of five low-fat dietary patterns. Frequency of performing low-fat dietary behaviors was significantly different ( p < .05) between four stages for the pattern of avoid fried foods, three stages for modify meats, and two stages for the patterns of substitution, avoid fat as seasoning, replacement. Percentage calories from fat were significantly different ( p < .05) between four stages for the pattern of replacement, three stages for avoid fried foods and modify meats, and two stages for substitution and avoid fat as seasoning. Implications of these findings for the tailoring of community-based dietary programs are presented.

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AVALIAÇÃO DO CONSUMO ALIMENTAR E ESTADO NUTRICIONAL DE GRADUANDOS EM ENFERMAGEM

Revista Interdisciplinar de Estudos em Saúde ◽

10.33362/ries.v7i2.1397 ◽

2018 ◽

Vol 7 (2) ◽

pp. 51-59

Author(s):

Fabíola Pansani Maniglia ◽

Daniele Mendonça Santos ◽

Franciele Cristina Maria De Oliveira ◽

Júlio César Ribeiro

Keyword(s):

Nursing Students ◽

Nutritional Status ◽

Food Consumption ◽

Fruits And Vegetables ◽

Cross Sectional Study ◽

Poor Quality ◽

Cross Sectional ◽

Undergraduate Nursing Students ◽

Undergraduate Nursing ◽

Fried Foods

A baixa qualidade da alimentação e o sedentarismo representam riscos para o acúmulo de gordura corporal e desenvolvimento de doenças já na juventude. O objetivo do estudo foi investigar o consumo alimentar e o estado nutricional de alunos do curso de Enfermagem por meio de atividade prática em uma disciplina curricular relacionada à nutrição. Trata-se de um estudo transversal feito com as informações obtidas durante o desenvolvimento de uma atividade da disciplina denominada “Aspectos nutricionais na assistência de enfermagem”, na qual participaram 76 estudantes maiores de 18 anos. As informações nutricionais foram obtidas por meio de entrevista em pares, registro de um padrão alimentar e aplicação de um Questionário de Frequência Alimentar. Os integrantes do estudo eram na maioria mulheres (80,3%) e a idade média da amostra foi de 25,3 ± 7,3 anos. Muitos indivíduos apresentaram ingestão hídrica insuficiente, a qual se correlacionou negativamente com o consumo de refrigerante (r= -0,254 p=0,029). 48,8% da amostra estava acima do peso corporal e 75% eram sedentários. O fracionamento alimentar foi considerado satisfatório, mas o consumo de frutas e hortaliças foi abaixo das recomendações (0,6±0,9; 1,7±1,2 porções). Houve alto consumo de açúcar e gordura, identificado por itens, como o refrigerante e alimentos fritos. Acredita-se que a disciplina relacionada à nutrição, presente na grade curricular do curso, possa servir como uma importante ferramenta de estímulo a melhores hábitos de vida, partindo de práticas alimentares mais adequadas.Palavras-chave: Consumo alimentar. Estado nutricional. Estudantes. EVALUATION OF FOOD CONSUMPTION AND NUTRITIONAL STATUS OF UNDERGRADUATE NURSING STUDENTS ABSTRACT: The poor quality of diet and the sedentary lifestyle increase the risk of body fat accumulation and the development of diseases as early as the youth. The objective of the study was to investigate the food consumption and the nutritional status of students of the Nursing course through practical activity in a curricular discipline related to nutrition. This is a cross-sectional study carried out with the information obtained during the development of an activity of the discipline called "Nutritional Aspects in Nursing Care", in which 76 students older than 18 years participated. The nutritional information was obtained by a paired interview, recording a food pattern and applying a Food Frequency Questionnaire. The study participants were mostly female (80.3%) and the mean age of the sample was 25.3 ± 7.3 years. Many subjects presented insufficient water intake, which correlated negatively with the soda consumption (r = -0.254 p = 0.029). 48.8% of the sample was overweight and 75% were sedentary. The number of meals was considered satisfactory, but consumption of fruits and vegetables was below the recommendations (0.6 ± 0.9, 1.7 ± 1.2 portions). There was high consumption of sugar and fat, identified by items such as soda and fried foods. It is believed that the discipline related to nutrition, present in the curriculum of the course, can serve as an important tool to stimulate better life habits, starting from more appropriate eating practices.Keywords: Food consumption. Nutritional status. Students.

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Body weight change and its association with food and beverage consumption during COVID-19 confinement: A study in 12 Ibero-American countries

10.21203/rs.3.rs-548724/v1 ◽

2021 ◽

Author(s):

Brian M. Cavagnari ◽

María Fernanda Vinueza-Veloz ◽

Valeria Carpio-Arias ◽

Samuel Durán-Agüero ◽

Isabel Ríos-Castillo ◽

...

Keyword(s):

Body Weight ◽

Weight Gain ◽

Latin American ◽

Weight Change ◽

The Body ◽

Consumption Patterns ◽

Alcoholic Beverages ◽

Sugary Drinks ◽

Fried Foods ◽

Latin American Countries

Abstract Background: SARS-CoV-2, a newly identified coronavirus responsible for the COVID-19 pandemic, has challenged health services and profoundly impacted people's lifestyle. The objective of the present study was to evaluate the effect of confinement during the COVID-19 pandemic on food consumption patterns and body weight in adults from 12 Ibero-American countriesMethods: Multicentric, cross-sectional study. Data was collected using an online survey disseminated by social networks. Sample included 10 552 people from Spain and 11 Latin American countries who were selected by snowball sampling.Results: While 38.50% of the sample reported weight gain, 16.90% reported weight lost. Weight change was associated to sex, age, country of residence and education level. People who were not confined, more often reported having maintained their weight in comparison to people who were confined. All Latin American countries showed an increased consumption of sweetened drinks, pastry products, fried foods and alcoholic beverages during confinement. Consumption of eggs and dairy products was independent from body weigh change. People who consumed more fruits and vegetables during the confinement more often reported having lose weight. In contrast, body weight gain during confinement was associated with increased intake of sugary drinks, baked goods and pastries, pizza, fried foods and alcoholic beverages.Conclusions: During COVID-19 confinement all the Latin American countries included in this study showed a change in their consumption patterns toward less healthy diets, which in turn was associated with an increase in the body weight of their population.

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PERBANDINGAN KADAR TIMBAL (Pb) PADA GORENGAN YANG DIJUAL DI JALAN SAM RATULANGI DAN PURWODADI KOTA PEKANBARU

Jurnal Ilmu Lingkungan ◽

10.31258/jil.14.2.p.114-120 ◽

2020 ◽

Vol 14 (2) ◽

pp. 114

Author(s):

Yeli Hartuti ◽

Efriyeldi Efriyeldi ◽

Maria Erna

Keyword(s):

Lead Level ◽

Threshold Value ◽

T Test ◽

The Body ◽

Motor Vehicles ◽

Director General ◽

P Value ◽

Food Control ◽

Significant Difference ◽

Fried Foods

Air pollution gives a negative impact to human health due to pollutants released by motor vehicles. From the several kinds of pollutants generated, CO is one of the most pollutants released by motor vehicles. Lead can contaminate the environment and can poisoning the living organisms. Lead can cause various disorders to the body and also organs such as hematopoietic system, neurological, endocrine, renal, gastrointestinal, hematological, and reproduction. This study aims to analyze the comparison of the levels of lead (Pb) in fried foods sold on Jalan Sam Ratulangi with fried foods sold on the edge of Jalan Purwodadi, Pekanbaru City. This research is descriptive quantitative. Samples in the form of bakwan which were taken by one trader by using a total sampling of 6 samples. The sample will then be examined quantitatively to determine the level of lead in the sample using the atomic absorption spectrophotometric method. The results of the lead level examination will then be compared with the maximum limit of metal contamination according to the standards set by the Directorate General of Drug and Food Control No. 00.06.1.52.4011 Year 2009 to find out whether the fried foods sold in that location meet the Threshold Value (NAB), and compared using the SPSS t test. The results of the research after analysis using the t test, it is known that the p value is 0.216 when compared with a= 0.05, then p>a, so there is no significant difference between the fried foods sold on Jalan Sam Ratulangi and Purwodadi, Pekanbaru City, all samples exceed The threshold value set by the Regulation of the Director General of Drug and Food Control Number HK.00.06.1.52.4011 of 2009 is 0.25 mg/kg.

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Elaboração e avaliação sensorial de linguiças toscanas de carne caprina com adição de farinha de aveia

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3403 ◽

2015 ◽

Vol 10 (4) ◽

pp. 72

Author(s):

C. V. Lima ◽

V. R. Alves ◽

Z. R. T. Costa ◽

A. B. B. Sousa ◽

D. J. Soares

Keyword(s):

Acceptance Test ◽

Goat Meat ◽

Sensory Acceptance ◽

Cholesterol Levels ◽

Manufactured Products ◽

Fried Foods ◽

Negative Factors ◽

Preparation And Evaluation ◽

Low Cholesterol

Em decorrência da falta de tempo para alimentar-se corretamente, as pessoas passaram a consumir, com maior frequência, produtos industrializados, frituras, guloseimas e sanduíches, desconsiderando os fatores negativos à saúde. Visando a necessidade de elaboração de alimentos com baixos teores de colesterol, o presente trabalho teve como objetivo elaborar e estudar a aceitação sensorial de linguiças toscanas de carne caprina enriquecidas com aveia. Foram produzidas duas formulações de linguiça de carne caprina, onde a única diferença entre as duas formulações foi a presença/ausência da aveia. Realizou-se o teste de aceitação sensorial e atitude de compra das linguiças com 50 provadores não treinados. As notas atribuídas pelos provadores para os atributos cor, sabor, textura e aceitação global foram entre 7 (Gostei Moderadamente) e 8 (Gostei Muito), indicando que ambas as formulações encontram-se dentro da zona de aceitação. As notas atribuídas pelos provadores para a atitude de compra correspondem a “Provavelmente compraria”, mostrando que este produto pode ser comercializado. Preparation and evaluation of Tuscan sausage of goat meat with the addition of oatmeal Abstract -Due to the lack of time to eat properly, people started to consume more frequently, manufactured products, fried foods, sweets and sandwiches, disregarding the negative factors to health. Aiming at the need to prepare food with low cholesterol levels, this study aimed to prepare and study the sensory acceptance ofTuscan sausage of goat meat with the addition of oatmeal. Two goat meat sausage formulations, where the only difference between of the two formulations was the presence/absence of oatmeal, were produced. A sensory acceptance test was carried out with 50 untrained panelists. The marks awarded by the panelists for the color, flavor, texture and overall acceptance attributes were between 7 (Moderately Good) and 8 (Very Good), indicating that both formulations are within the zone of acceptance. The marks awarded by the judges for the purchase of attitude corresponds to "Probably Buy", showing that this product can be marketed.

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