Score-based mask edge improvement of Mask-RCNN for segmentation of fruit and vegetables

Analysing capabilities and resources used to incorporate fruit and vegetables into the family diet: findings from an Australian case study

Critical Dietetics ◽

10.32920/cd.v2i1.774 ◽

2014 ◽

Vol 2 (1) ◽

pp. 13

Author(s):

Samantha B Meyer

Keyword(s):

Low Income ◽

Vegetable Intake ◽

Vegetable Consumption ◽

Fruit And Vegetables ◽

Fruit And Vegetable ◽

Organizational Skills ◽

Australian Case ◽

Low Income Families ◽

Conducting Research

Research attributes low fruit and vegetable consumption to problems of access, availability and affordability. We conducted, for the first time, a case study with three families designed and analysed using the sustainable Livelihoods Framework. The benefit of such an approach is that we moved away from identified barriers and towards identifying the capabilities and resources low-income families use to incorporate fruit and vegetables into their diets. Mitigating cost and access, we provided families with a box of fresh fruit and vegetables free of charge for up to 10 weeks and observed and recorded how/if the contents were used. Results identify the importance of social networking, organizational skills, knowledge of health benefits, and social structures. This paper demonstrates an effective methodology for understanding the capabilities of, rather than barriers to, low-income families increasing fruit and vegetable intake. Additionally, we provide a ‘how to’ and ‘lessons from the field’ for researchers interested in conducting research of this nature.

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The influence of social networks in increasing fruit and vegetables consumption in university students: a randomised controlled

10.26226/morressier.5a05ac1fd462b8029238a6ae ◽

2017 ◽

Author(s):

Amin Hafiz

Keyword(s):

Social Networks ◽

University Students ◽

Fruit And Vegetables ◽

Randomised Controlled

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Foodstuffs. Determination of trace elements. Determination of tin in fruit and vegetables preserved in cans by flame atomic absorption spectrometry (AAS)

10.3403/30165342u ◽

2015 ◽

Keyword(s):

Trace Elements ◽

Atomic Absorption Spectrometry ◽

Atomic Absorption ◽

Flame Atomic Absorption Spectrometry ◽

Absorption Spectrometry ◽

Fruit And Vegetables ◽

Flame Atomic Absorption

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Fruit and vegetables for cardiovascular disease

10.1002/14651858.cd003330.pub3 ◽

2006 ◽

Author(s):

A Ness ◽

L Hooper ◽

M Egger ◽

JW Powles ◽

Smith G Davey

Keyword(s):

Cardiovascular Disease ◽

Fruit And Vegetables

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Associations of Maternal Sociodemographic Characteristics and Eating Behaviors with Infant Feeding Behaviors

Current Developments in Nutrition ◽

10.1093/cdn/nzaa054_118 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1046-1046

Author(s):

Tonja Nansel ◽

Leah Lipsky ◽

Carolina Schwedhelm ◽

Breanne Wright ◽

Chelsie Temmen ◽

...

Keyword(s):

Infant Feeding ◽

Diet Quality ◽

Maternal Education ◽

Healthy Eating Index ◽

Fruit And Vegetables ◽

Infant Food ◽

Food Groups ◽

Feeding Behaviors ◽

White Race ◽

Maternal Characteristics

Abstract Objectives This study examines associations of maternal characteristics with infant feeding of discretionary and health-promoting foods. Methods Mothers in PEAS, a prospective cohort study, reported maternal and child dietary intake, demographics, and eating competence (EC). Maternal diet quality (Healthy Eating Index-2015, HEI) was calculated combining 24-hour diet recalls at 6 weeks, 6, and 12 months postpartum (n = 209). Infant food frequency questionnaires were completed at 6, 9, and 12 months, assessing age of introduction and intake frequency of food groups. T-tests examined bivariate associations of demographics with feeding of discretionary sweets, discretionary savory foods, fruit, and vegetables. Linear regressions examined associations of maternal EC and HEI with infant feeding controlling for demographics. Results Fruit, vegetables, discretionary sweet, and discretionary savory foods were introduced at 5.8 ± 1.7, 5.9 ± 1.7, 8.0 ± 2.0, and 8.8 ± 1.8 months, respectively. Earlier introduction of fruit and vegetables was associated with higher maternal education, white race, and nulliparity; earlier introduction of vegetables was also associated with higher income. Age of introduction of discretionary sweet and savory foods was not associated with maternal demographics, HEI, or EC. At age 12 months, greater infant intake frequency of fruit and vegetables was associated with higher education and income, white race, and breastfeeding, while greater intake frequency of discretionary sweet and savory foods was associated with lower maternal education and minority race. Greater intake frequency of sweets was also associated with multiparity and greater intake frequency of discretionary savory foods was associated with lower income. Maternal HEI was positively associated with infant intake frequency of fruit, vegetables, and discretionary sweet and savory foods. Maternal EC was positively associated with infant intake frequency of fruit and vegetables. Conclusions Demographic differences in infant feeding behaviors indicates these behaviors as critical intervention targets to address disparities in child diet quality. Associations of maternal HEI and EC with infant feeding behaviors suggest potential pathways of maternal influence on infant diet. Funding Sources This research was supported by the NICHD Intramural Research Program.

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Older age, smoking, tooth loss and denture-wearing but neither xerostomia nor salivary gland hypofunction are associated with low intakes of fruit and vegetables in older Danish adults

Journal of Nutritional Science ◽

10.1017/jns.2021.38 ◽

2021 ◽

Vol 10 ◽

Author(s):

Anne Marie Lynge Pedersen ◽

Anja Weirsøe Dynesen ◽

Berit Lilienthal Heitmann

Keyword(s):

Salivary Gland ◽

Tooth Loss ◽

Vegetable Intake ◽

Community Dwelling ◽

Older Age ◽

Fruit And Vegetables ◽

Fruit And Vegetable ◽

Flow Rates ◽

Whole Saliva ◽

Salivary Gland Hypofunction

Abstract Xerostomia and salivary gland hypofunction are prevalent conditions in older people and may adversely influence the intake of certain foods, notably fruit and vegetables. Here, we aimed to investigate whether xerostomia and salivary gland hypofunction were associated with a lower intake of fruit and vegetables. The study included 621 community-dwelling adults, mean age 75⋅2 ± 6⋅4 years, 58⋅9 % female, who had participated in the Copenhagen City Heart Study follow-up, and undergone interviews regarding food intake (preceding month), oral and general health (xerostomia, taste alterations, diseases, medication, alcohol consumption and smoking), clinical oral examination and measurements of unstimulated and chewing-stimulated whole saliva flow rates. The average total energy intake (8⋅4 ± 2⋅7 MJ) and protein energy percentage (14⋅8 ± 3⋅1 %) were slightly below recommendations. The average fruit (234⋅7 ± 201⋅2 g/d) and vegetables (317⋅3 ± 157⋅4 g/d) intakes were within recommendations. Xerostomia and hyposalivation were more prevalent in women than in men (16⋅4 v. 7⋅1 %, P < 0⋅001 and 40⋅7 v. 27⋅5 %, P < 0⋅001). Multiple linear regression analyses revealed that older age (β −0⋅009, se 0⋅003, P = 0⋅005), smoking (β −0⋅212, se 0⋅060, P = 0⋅0005) and wearing complete dentures/being partially or fully edentulous (β −0⋅141, se 0⋅048, P = 0⋅003), but neither xerostomia nor salivary flow rates were associated with an inadequate fruit and vegetable intake, after adjustment for covariates. Older age, smoking, tooth loss and denture-wearing were stronger determinants of low fruit and vegetable intakes than xerostomia and salivary hypofunction supporting the importance of dietary counselling and maintenance of oral health and an adequate masticatory performance.

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Development of immunochromatographic strips for the detection of dicofol

The Analyst ◽

10.1039/d0an02238a ◽

2021 ◽

Author(s):

Jie Liu ◽

Shanshan Song ◽

Aihong Wu ◽

Hua Kuang ◽

Liqiang Liu ◽

...

Keyword(s):

Fruit And Vegetables ◽

Naked Eye

A mAb against dicofol was developed to prepare ICAs for the detection of dicofol residues in fruit and vegetables. The ICA method gave a visible LOD of 50 ng g−1, and a cut-off value of 500 ng g−1 for the detection of dicofol in foods with the naked eye.

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Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Foods ◽

10.3390/foods10010166 ◽

2021 ◽

Vol 10 (1) ◽

pp. 166

Author(s):

Aswathi Soni ◽

Jonghyun Choi ◽

Gale Brightwell

Keyword(s):

Fruit And Vegetables ◽

Atmospheric Plasma ◽

Model Systems ◽

Thermal Treatments ◽

Bacterial Cells ◽

Bacterial Inactivation ◽

Gas Temperature ◽

Bacterial Strains ◽

Sensory Qualities ◽

Plasma Activated Water

Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma (CAP) using controllable parameters, such as plasma-forming voltage, carrier gas, temperature, pulses, or frequency as required. PAW is reported to have lower pH, higher conductivity, and higher oxygen reduction potential when compared with untreated water due to the presence of reactive species. PAW has received significant attention from researchers over the last decade due to its non-thermal and non-toxic mode of action especially for bacterial inactivation. The objective of the current review is to develop a summary of the effect of PAW on bacterial strains in foods as well as model systems such as buffers, with a specific focus on fruit and vegetables. The review elaborated the properties of PAW, the effect of various treatment parameters on its efficiency in bacterial inactivation along with its usage as a standalone technology as well as a hurdle approach with mild thermal treatments. A section highlighting different models that can be employed to generate PAW alongside a direct comparison of the PAW characteristics on the inactivation potential and the existing research gaps are also included. The mechanism of action of PAW on the bacterial cells and any reported effects on the sensory qualities and shelf life of food has been evaluated. Based on the literature, it can be concluded that PAW offers a significant potential as a non-chemical and non-thermal intervention for bacterial inactivation, especially on food. However, the applicability and usage of PAW depend on the effect of environmental and bacterial strain-based conditions and cost-effectiveness.

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