Evaluation of Nutritional Value of Food Boxes from a Local Food Pantry

REZOS BRANDS is a food focused SME, with expertise in superfoods. The company is established in Patras, back in 1983, with main activity the distribution and development of national sales networks of imported and local food & beverages products, operating in the Greek market. Over the years REZOS BRANDS has extended its operations to all activities of the vertical business model: from the farm to the fork, which includes cultivation, harvesting, research, process, packaging, warehouse storing, marketing, distribution. Having own multifunctional farm, the super foods are cultivated and grown up with the principles of sustainable precision farming in order to develop, monitoring & analysing high nutritional value crops. The crops have been processed with novel processing techniques, such as osmotic dehydration.

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Awareness, Availability, and Usage of Probiotic Foods by Local Food Pantry Participants

Current Developments in Nutrition ◽

10.1093/cdn/nzaa043_009 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 158-158

Author(s):

Aysegul Baltaci ◽

Marcia Miller-Rodeberg

Keyword(s):

Nutrition Education ◽

Local Food ◽

Food Pantry ◽

Funding Sources ◽

University Of Wisconsin ◽

Food Pantries ◽

Chi Squared ◽

Statistical Program ◽

Selection Of ◽

Research Grant

Abstract Objectives The purpose of this research is two-fold: first, we have surveyed food pantry participants to assess their knowledge and selection of probiotic-containing foods; and second, we have evaluated and compared the availability and viability of probiotic cultures in the cheese and yogurts available at a local food pantry, in a retail market, and in fresh, homemade food products. Methods This study examined the availability, awareness, and usage of probiotic-containing food by food pantry participants. The study consisted of two parts. The first part examined the awareness and usage of probiotic foods by the food pantry participants that were evaluated by a validated survey. The survey was conducted with participants from four different food pantries in Wisconsin in September-October 2017. Survey data were analyzed by using the Statistical Program for Social Sciences (SPSS, version 24.0, 2016, SPSS Inc., Chicago, IL). Descriptive statistics, t-tests, and Pearson Chi-Squared analyses were used to examine the awareness and usage of probiotics by the participants. The second part analyzed the viability of probiotic bacteria in various kinds of yogurt and cheese available in a local food pantry as well as store-bought, high-quality cheese and yogurt, and homemade yogurt in the laboratory. Lactobacillus app. in the cheese and yogurt samples were isolated by MRS agar. The special formula was used to calculate the number of Lactobacillus app. in the samples. Results The results show 82.9% of survey participants (n = 205) reported that they heard the word probiotics, but only 44% of those are knowledgeable on probiotics. Importantly, knowledge of probiotics correlates to increased consumption of yogurt but not pickles and cheese. Lactobacillus viability did not vary significantly between expensive and cheap yogurt brands but was absent in processed yogurt and cheese. Conclusions Probiotics could be found in the food pantries but only in a limited quantity and frequency. Thus, nutrition education and interventions are needed to educate the food pantry directors on the importance of probiotic foods, especially dairy products. Also, there is a need to educate food pantry participants about probiotics. Funding Sources Student Research Grant; Research Services, University of Wisconsin-Stout.

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Utilizing Technology to Assess Local Food Needs: Interactive Maps of Food Pantry Locations Identify Gaps in Area Served

Journal of Nutrition Education and Behavior ◽

10.1016/j.jneb.2015.04.008 ◽

2015 ◽

Vol 47 (4) ◽

pp. S2

Author(s):

Jessica Kruger ◽

J. Luke ◽

D. Boardley ◽

J. Bungee

Keyword(s):

Local Food ◽

Food Pantry ◽

Interactive Maps ◽

Food Needs

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Kandungan Gizi Donat dengan Penambahan Ubi Ungu (Ipomoea Batatas L.) Sebagai Makanan Jajanan Berbasis Pangan Lokal Bagi Anak Sekolah

Jurnal Gizi ◽

10.26714/jg.9.1.2020.150-158 ◽

2020 ◽

Vol 9 (1) ◽

pp. 150

Author(s):

Riva Mustika Anugrah ◽

Ela Suryani

Keyword(s):

Sweet Potato ◽

School Children ◽

Nutritional Quality ◽

Ipomoea Batatas ◽

Nutritional Value ◽

Local Food ◽

Energy Content ◽

Sweet Taste ◽

Acceptance Test ◽

Purple Sweet Potato

Doughnut as one of popular snack by school children. Doughnut development isneeded to improve nutritional quality and physical characteristics. Purple sweet potato as a local food with attractive calour, sweet taste and high anthocyanin can be processed for addition ingredients of doughnut. The purpose of this research was to determine contained of nutrient and acceptance of purple sweet potato doughnut as snack based on local food for school children. This experiment investigated formulation of purple sweet potato doughnut with the ratio of purple sweet potato: wheat flour 20:80 ( F1), and 30:70 (F2). Analyzed of protein nutrients with micro kjehdal, fat with soxhlet and carbohydrates with anthron. Statistical analysis of acceptance used Mann-Whitney test. The result in this study was analyzed of the nutritional value of F1 sweet purple potato doughnut very serving (40g) containing energy: 158.46 kcal, Protein: 5 g, Fat: 9.92 g, Carbohydrates: 12.34 g and F2 energy: 169.51 kcal, Protein: 7.5 g, Fat: 11.32 g, Carbohydrates: 9.4 g. The acceptance test was performed no differences in color, texture, taste and aroma in the two purple sweet potato donuts formulas (p≥0.05). The energy content of F2 can contributed 10.27% energy need of school children.Keyword : children school, doughnut, local food, sweet purple potato

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MODEL TINUTUAN TINU KEY UNTUK IBU HAMIL DAN MENYUSUI DI LOKASI RAWAN BENCANA

Jurnal GIZIDO ◽

10.47718/gizi.v12i1.888 ◽

2020 ◽

Vol 12 (1) ◽

pp. 1-8

Author(s):

Grace Langi ◽

Phembriah S Kereh

Keyword(s):

Research Method ◽

Nutritional Value ◽

Local Food ◽

Eating Habits ◽

Mountainous Area ◽

Traditional Food ◽

North Sulawesi ◽

Nursing Mothers ◽

Nutritional Needs ◽

Post Disaster

The background of this research, which is based on the phenomenon that occurs related to the pattern of eating habits during the post-disaster in volcano-prone locations in North Sulawesi. Traditional food thinness based on previous research is a nutritious meal required pregnant and nursing mothers, but the initial prescription model of the recipe requires as many as nine basic ingredients of local food that is difficult to fulfill in a state Post-disaster mountain eruptions. The purpose of this research is to produce a model of Tinutuan by observing one local foodstuffs that should not be eliminated and the content of nutritional value similar to the initial prescription. However, modifying it with local foodstuffs is located at the location of the volcano Soputan and Lokon. The research method that has been used is a research development. The results showed that organoleptic tests on ten post-disaster model models of most respondents were more fond of the model containing vegetable. The taste, color, aroma, texture, and appearance of each Tinutuan model remain the same from the initial recipe. Simpulan new prescription model with the use of local food in a mountainous area prone to erupting remains a traditional food that is liked and meets the nutritional needs of pregnant and nursing mothers. It is advisable to create an instant Tinutuan model for nutritional fullness in volcano-prone volcanic locations erupting.

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Going Local: Exploring Consumer Behavior and Motivations for Local Food Purchases

PsycEXTRA Dataset ◽

10.1037/e741342011-146 ◽

2009 ◽

Author(s):

Gretchen Nurse ◽

Dawn Thilmany ◽

Paul A. Bell

Keyword(s):

Consumer Behavior ◽

Local Food ◽

Food Purchases

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Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

Izmeritel`naya Tekhnika ◽

10.32446/0368-1025it.2020-3-64-70 ◽

2020 ◽

pp. 64-70

Author(s):

Mariya Y. Medvedevskikh ◽

Anna S. Sergeeva

Keyword(s):

Reference Materials ◽

Mass Fraction ◽

Nutritional Value ◽

Animal Feed ◽

Raw Materials ◽

Meat Products ◽

Metrological Traceability ◽

Food Products ◽

Freeze Dried ◽

Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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