Modulation of the activity of vasopressinergic neurons by estrogen in rats refed with normal or sodium-free food after fasting

Neuroscience ◽  
2015 ◽  
Vol 284 ◽  
pp. 325-336 ◽  
Author(s):  
F. Lucio-Oliveira ◽  
G.A.A. Traslaviña ◽  
B.D.B. Borges ◽  
C.R. Franci
Keyword(s):  
Free Food ◽  
Vasopressinergic Neurons

Economic impact of initial period of lockdown in Kolkata and suburbs

2021 ◽  
pp. 1-9
Author(s):  
Bandana Sen ◽  
Aloke Kar
Keyword(s):  
Distribution System ◽  
Small Businesses ◽  
Initial Period ◽  
Decisive Role ◽  
Income Group ◽  
Free Food ◽  
The Public ◽  
Public Distribution System ◽  
Food Grains ◽  
On Line

The present study provides a snapshot of the level of degradation of economic and living conditions of middle-class households of Kolkata and its neighbourhood during ‘lockdown’. It is based on an on-line survey of households of students of five purposively-selected colleges carried out during the second half of May 2020. The survey reveals that inflow of regular normal income had ceased altogether for over 40% of the sample households. About 15% of the households suffered from outright job loss or complete denial or withholding of wages and salaries payments of their members in paid employment and another about 27% reported complete closure of small businesses run by them. The normal-times income had altogether ceased for over a half of the households of the lowest income group. Predictably, the worst hit group was the wage labourers. Over four-fifths households with their prime earning member in wage employment reported job and earnings related problems, with over a fourth reporting job losses. Households with self-employed prime earners too were severely affected, with about three-fourths of them reporting such problems. Even the households with regular-salaried prime earners were badly hit. About a half of them reported job and earnings related problems. The results suggest that food grains distribution through the Public Distribution System (PDS) played a decisive role in averting an imminent famine-like situation. About 60% of the sample households were found to have procured food stuff from the PDS. Among the wage-labourers’ households, well over 80% reported dependence on the PDS, with ostensibly a large proportion of them receiving food altogether free. Despite free food grains distribution, about 5% of the sample households could not arrange three meals a day for all its members.

Nutritional considerations of a pediatric gluten free food guide for celiac disease

2021 ◽  
pp. 1-31
Author(s):  
Diana R. Mager ◽  
Samantha Cyrkot ◽  
Christine Lirette ◽  
Herbert Brill ◽  
Jenna Dowhaniuk ◽  
...  
Keyword(s):  
Vitamin D ◽  
Celiac Disease ◽  
Health Care Professionals ◽  
Nutrient Intake ◽  
Fruits And Vegetables ◽  
Free Food ◽  
Gluten Free ◽  
Cross Sectional ◽  
Food Literacy ◽  
Nutrition Guidelines

Abstract The gluten free (GF) diet is the only treatment for celiac disease (CD). While the GF diet can be nutritious, increased reliance on processed and packaged GF foods can result in higher fat/sugar and lower micronutrient intake in children with CD. Currently, there are no evidence-based nutrition guidelines that address the GF diet. The objective of this cross-sectional study was to describe the methodological considerations in forming a GF food guide for Canadian children and youth (4-18 years) with CD. Food guide development occurred in three phases: 1) evaluation of nutrient intake and dietary patterns of children on the GF diet, 2) pre-guide stakeholder consultations with 151 health care professionals and 383 community end users, and 3) development of 1260 GF diet simulations that addressed cultural preferences and food traditions, diet patterns and diet quality. Stakeholder feedback identified nutrient intake and food literacy as important topics for guide content. Except for vitamin D, the diet simulations met 100% macro- and micronutrient requirements for age-sex. The pediatric GF plate model recommends intake of >50% fruits and vegetables, <25% grains and 25% protein foods with a stronger emphasis on plant-based sources. Vitamin D fortified fluid milk/unsweetened plant-based alternatives and other rich sources are important to optimize vitamin D intake. The GF food guide can help children consume a nutritiously adequate GF diet and inform policy makers regarding the need for nutrition guidelines in pediatric CD.

Vasopressinergic neurons in the magnocellular nuclei of the human basal forebrain

1990 ◽  
Vol 530 (1) ◽  
pp. 176-180 ◽  
Author(s):  
Norbert Ulfig ◽  
Eva Braak ◽  
Thomas G. Ohm ◽  
Christiaan W. Pool
Keyword(s):  
Basal Forebrain ◽  
Magnocellular Nuclei ◽  
Vasopressinergic Neurons

Access to Allergen-Free Food Among Black and White Children with Food Allergy in the FORWARD Study

2021 ◽  
Author(s):  
Amaziah T. Coleman ◽  
Hemant Sharma ◽  
Adam Robinson ◽  
Andrea A. Pappalardo ◽  
Eileen Vincent ◽  
...  
Keyword(s):  
Food Allergy ◽  
Free Food ◽  
White Children ◽  
Black And White

Effects of Dietary Addition of Linseed Oil on the Content of Polyunsaturated Fatty Acids in Egg Yolk of Gallus domestiaus

2021 ◽  
Vol 15 (4) ◽  
pp. 565-570
Author(s):  
Suhu Duan ◽  
Zaiqiang Li ◽  
Zhenzhen Fan ◽  
Mengran Qin ◽  
Xiaoxue Yu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Polyunsaturated Fatty Acids ◽  
Theoretical Basis ◽  
Linseed Oil ◽  
Egg Yolk ◽  
Free Food ◽  
Control Group ◽  
Experimental Group ◽  
Group 1

In order to study the effect of dietary supplement of linseed oil on polyunsaturated fatty acids (PUFAs) in egg yolk of Gallus domestiaus, total 160 healthy Gallus domestiaus of 26-week old were randomly selected and divided into 4 groups, each of which included 40 chickens fed outdoors with an area of 63 m2 and free food and drinking water. The control group (CK) was fed the basic diet, and the experimental group was added 1, 3 and 5% of linseed oil in the fundamentals of diet (experimental group 1, 2 and 3, abbreviated as P1, P2, P3), respectively. The content of PUFA and the value of n-6 PUFA and n-3 PUFA in egg yolk were determined by gas chromatography with 24 eggs randomly selected in each group after 10th, 25th and 40th days of the commence of the experiment. We found that the levels of α-linolenic acid (C18:3n3, ALA) and docosahexaenoic acid (C22:6n3, DHA) in egg yolk were clearly higher than the CK when 3% linseed oil or 5% linseed oil were added in the diet during the three experiment periods, in which the contents of linoleic Acid (18:2n6c, LA) and arachidonic acid (C20:4n6, ARA) in egg yolk differ little between P1, P2 and P3 and the CK while the value of n-6 PUFA and n-3 PUFA in egg yolk of the P2 and P3 groups decreased significantly. The comprehensive comparisons suggested that the content of C18:3n3 and C22:6n3 in egg yolk could be clearly increased in the P2 while the value of n-6 PUFA and n-3 PUFA decreased. This study provides theoretical basis for the production of functional eggs enriched with C22:6n3 and C18:3n3.

scholarly journals OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

2016 ◽  
Vol 36 (01) ◽  
pp. 15 ◽  
Author(s):  
Ira Mulyawanti ◽  
Slamet Budijanto ◽  
Sedarnawati Yasni
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Free Food ◽  
Mixture Design ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Sweet Potatoes ◽  
Bean Flour ◽  
Purple Sweet Potato ◽  
Optimal Formula

The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance. Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization ABSTRAKPenelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak.Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula 

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