scholarly journals Essential fatty acids in the nutrition of severely neurologically disabled children

2000 ◽  
Vol 83 (3) ◽  
pp. 219-225 ◽  
Author(s):  
Jardar Hals ◽  
K. S. Bjerve ◽  
H. Nilsen ◽  
A. G. Svalastog ◽  
J. Ek
Keyword(s):  
Food Habits ◽  
Food Systems ◽  
Essential Fatty Acids ◽  
Detection Threshold ◽  
Random Order ◽  
Target Groups ◽  
Total Consumption ◽  
Partial Regression Coefficient ◽  
Young Subjects ◽  
Odour Perception

Since the food habits of many elderly people are inadequate, the first experiment of the present study tested whether flavour amplification induces changes in preferences for and consumption of food and thus might result in a nutritional benefit. Two panels, one of 260 and one of 120 subjects, aged 19–98 years, took part in the study in which preferences for flavour-amplified yoghurt and Quorn® were measured. For both products, only a few of the young subjects (20 %) preferred the high flavour level; the percentage of subjects preferring the high flavour levels increased with age. These changes were highly significant. In a second experiment, participants received, underad libitumconditions over 2 d in random order, a dish of yoghurt with either a high or a low flavour level. When adjusted for total consumption quantity, consumption of the highly flavoured yoghurt was not significantly correlated with age (r-0·03,P= 0·35). In a third experiment, odour perception was measured by determining the detection threshold for isoamylacetate. BMI values were obtained and the relationships between BMI and odour perception, age, preference and consumption were assessed in the age group 40–65 years. A significant correlation was observed between age and BMI (r0·51,P< 0·0005). No significant correlation was observed between BMI and relative consumption of highly flavoured yoghurt (r-0·14,P= 0·14). A significant correlation was observed between BMI and preference for flavour-amplified yoghurt (r0·35,P< 0·001). However, no significant correlation was observed between BMI and odour perception (r0·07,P= 0·32). With increasing age, a combined influence of age, sex, BMI and odour perception on food preference is to be expected. According to our multiple regression analysis, BMI showed a significant partial regression coefficient (standardized β 0·36,P= 0·03). In conclusion, flavour amplification of food for older adults deserves attention, but specific approaches, which are tailored to the candidate food systems and older adult target groups, are needed.

scholarly journals Effects of flavour amplification of Quorn® and yoghurt on food preference and consumption in relation to age, BMI and odour perception

2000 ◽  
Vol 83 (2) ◽  
pp. 105-113 ◽  
Author(s):  
Martijn I. Griep ◽  
Tony F. Mets ◽  
Desire L. Massart
Keyword(s):  
Food Habits ◽  
Food Systems ◽  
Food Preference ◽  
Detection Threshold ◽  
Random Order ◽  
Target Groups ◽  
Total Consumption ◽  
Partial Regression Coefficient ◽  
Young Subjects ◽  
Odour Perception

Since the food habits of many elderly people are inadequate, the first experiment of the present study tested whether flavour amplification induces changes in preferences for and consumption of food and thus might result in a nutritional benefit. Two panels, one of 260 and one of 120 subjects, aged 19–98 years, took part in the study in which preferences for flavour-amplified yoghurt and Quorn® were measured. For both products, only a few of the young subjects (20 %) preferred the high flavour level; the percentage of subjects preferring the high flavour levels increased with age. These changes were highly significant. In a second experiment, participants received, under ad libitum conditions over 2 d in random order, a dish of yoghurt with either a high or a low flavour level. When adjusted for total consumption quantity, consumption of the highly flavoured yoghurt was not significantly correlated with age (r -0·03, P = 0·35). In a third experiment, odour perception was measured by determining the detection threshold for isoamylacetate. BMI values were obtained and the relationships between BMI and odour perception, age, preference and consumption were assessed in the age group 40–65 years. A significant correlation was observed between age and BMI (r 0·51, P < 0·0005). No significant correlation was observed between BMI and relative consumption of highly flavoured yoghurt (r -0·14, P = 0·14). A significant correlation was observed between BMI and preference for flavour-amplified yoghurt (r 0·35, P < 0·001). However, no significant correlation was observed between BMI and odour perception (r 0·07, P = 0·32). With increasing age, a combined influence of age, sex, BMI and odour perception on food preference is to be expected. According to our multiple regression analysis, BMI showed a significant partial regression coefficient (standardized β 0·36, P = 0·03). In conclusion, flavour amplification of food for older adults deserves attention, but specific approaches, which are tailored to the candidate food systems and older adult target groups, are needed.

scholarly journals Social justice-oriented narratives in European urban food strategies: Bringing forward redistribution, recognition and representation

2020 ◽  
Author(s):  
Sara A. L. Smaal ◽  
Joost Dessein ◽  
Barend J. Wind ◽  
Elke Rogge
Keyword(s):  
Social Justice ◽  
Food Systems ◽  
Food System ◽  
Food Policy ◽  
Political Representation ◽  
Decision Rules ◽  
Food Justice ◽  
Three Dimensions ◽  
Target Groups ◽  
Theory Of Justice

Abstract More and more cities develop urban food strategies (UFSs) to guide their efforts and practices towards more sustainable food systems. An emerging theme shaping these food policy endeavours, especially prominent in North and South America, concerns the enhancement of social justice within food systems. To operationalise this theme in a European urban food governance context we adopt Nancy Fraser’s three-dimensional theory of justice: economic redistribution, cultural recognition and political representation. In this paper, we discuss the findings of an exploratory document analysis of the social justice-oriented ambitions, motivations, current practices and policy trajectories articulated in sixteen European UFSs. We reflect on the food-related resource allocations, value patterns and decision rules these cities propose to alter and the target groups they propose to support, empower or include. Overall, we find that UFSs make little explicit reference to social justice and justice-oriented food concepts, such as food security, food justice, food democracy and food sovereignty. Nevertheless, the identified resources, services and target groups indicate that the three dimensions of Fraser are at the heart of many of the measures described. We argue that implicit, fragmentary and unspecified adoption of social justice in European UFSs is problematic, as it may hold back public consciousness, debate and collective action regarding food system inequalities and may be easily disregarded in policy budgeting, implementation and evaluation trajectories. As a path forward, we present our plans for the RE-ADJUSTool that would enable UFS stakeholders to reflect on how their UFS can incorporate social justice and who to involve in this pursuit.

scholarly journals Effect of yoga on general health: food habits versus blood groups

2017 ◽  
Vol 4 (6) ◽  
pp. 1923
Author(s):  
Acharya Balkrishna ◽  
Anita Verma ◽  
Rachana Bhattarai ◽  
G. Paran Gowda
Keyword(s):  
Health Policy ◽  
General Health ◽  
Food Habits ◽  
Blood Groups ◽  
Descriptive Statistics ◽  
Policy Implications ◽  
Calorie Intake ◽  
Health Food ◽  
Target Groups ◽  
Close Link

Background: In this paper, we attempted to critically analyze the relation between food habits intake versus different blood groups. In majority of the cases we found that there is a close link between the food habits versus the blood groups.Methods: As a sample measure, we collected 50 sample blood groups and their respective food habits. Descriptive statistics is applied to know the average number of people having different food habits versus blood groups. The study covers 25 females and 25 males. The target groups cover students, public and staff of Patanjali Yogpeeth and also patients.Results: The findings of the study show that the 4 major blood groups A, B, AB and O have almost the same food habits in terms of calorie intake. Secondly, the study shows that there is a probability of blood groups having a relation to different ailments which could be treated with appropriate dieting systems and energy. Thirdly, the sample study shows that people having AB blood group may be more prone to mental discomforts for which Aloevera juice along with general yoga practices has been suggested followed by other blood groups; A, B and O.Conclusions: This study will be useful for all the medical and paramedical practitioners, dieticians, nutrition experts. It will have general health policy implications at primary and sub center level centers. 

Aging: Sensitivity vs Criterion in Taste Perception

1983 ◽  
Vol 6 (1) ◽  
pp. 105-115
Author(s):  
T. Kushnir ◽  
N. Shapira
Keyword(s):  
Strategic Behavior ◽  
Tap Water ◽  
Detection Threshold ◽  
Threshold Level ◽  
The Elderly ◽  
False Positives ◽  
Taste Perception ◽  
Elderly Subjects ◽  
Age Related ◽  
Young Subjects

The study employed the signal-detection paradigm as a model for investigating age related biological vs cognitive (decision) effects on perceptual behavior. Old and young subjects reported the presence or absence of sugar in threshold level solutions and tap water. It was found that the aged subjects displayed a higher detection threshold. They also obtained a higher (stricter) criterion of decision, fewer false-positives and a greater false-negatives-to-total-errors ratio. These findings were interpreted as strategic behavior motivated by the elderly subjects' greater need to perform well through reducing the error rate. A post-hoc interview found that most subjects equated the term 'error' with false-positives only. Therefore, the negative response bias found among the elderly subjects may represent a strategic attempt to reduce the rate of false-positive errors. It is also speculated that it may reflect a need to save energy, since negative responses imply an unwillingness to commit oneself to exert effort.

scholarly journals Sacha Inchi (Plukenetia volubilis L.) is an Underutilized Crop with a Great Potential

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1066
Author(s):  
Nete Kodahl ◽  
Marten Sørensen
Keyword(s):  
Food Systems ◽  
Amazon Basin ◽  
Essential Fatty Acids ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Oilseed Crop ◽  
Oil Composition ◽  
Climate Resilience ◽  
Potential Applications ◽  
Plukenetia Volubilis

Plukenetia volubilis (Euphorbiaceae) is an underutilized oilseed crop native to the Amazon basin, where it has been utilized by humans since Incan times. The large seeds contain approximately 45–50% lipid, of which approximately 35.2–50.8% is α-linolenic acid (C18:3 n-3, ω-3) and approximately 33.4–41.0% is linoleic acid (C18:2 n-6, ω-6), the two essential fatty acids required by humans. The seeds also contain 22–30% protein and have antioxidant properties. Due to its excellent nutritional composition and good agronomic properties, it has attracted increasing attention in recent years, and cultivation is expanding. When considering current global challenges, a reformation of our food systems is imperative in order to ensure food security, mitigation of climate change, and alleviation of malnutrition. For this purpose, underutilized crops may be essential tools which can provide agricultural hardiness, a reduced need for external inputs, climate resilience, diet diversification, and improved income opportunities for smallholders. Plukenetia volubilis is a promising up and coming crop in this regard and has considerable potential for further domestication; it has an exceptional oil composition, good sensory acceptability, is well suited for cultivation, and has numerous potential applications in, e.g., gastronomy, medicine, and cosmetics.

scholarly journals Sacha inchi (Plukenetia volubilis L.) – An Underutilized Crop With a Great Potential

2021 ◽  
Author(s):  
Nete - Kodahl ◽  
Marten - Sørensen
Keyword(s):  
Food Systems ◽  
Amazon Basin ◽  
Essential Fatty Acids ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Oilseed Crop ◽  
Omega 3 ◽  
Oil Composition ◽  
Alpha Linolenic Acid ◽  
Plukenetia Volubilis

Plukenetia volubilis is an underutilized oilseed crop native to the Amazon basin, where it has been utilised by humans since Incan times. The large seeds contain approx. 45&ndash;50 % lipid, of which approx. 35.2&ndash;50.8 % is &alpha;-linolenic acid (C18:3 n-3, &omega;-3) and approx. 33.4&ndash;41.0 % is linoleic acid (C18:2 n-6, &omega;-6), the two essential fatty acids required by humans. The seeds also contain 22&ndash;30 % protein and have antioxidant properties. Due to its excellent nutritional composition and good agronomic properties, it has attracted increasing attention in recent years, and cultivation is expanding. When considering current global challenges, a reformation of our food systems is imperative in order to ensure food security, mitigation of climate change, and alleviation of malnutrition. For this purpose, underutilized crops may be essential tools, which can provide agricultural hardiness and reduced need for external inputs, climate resilience, diet diversification, and improved income opportunities for smallholders. Plukenetia volubilis is a promising up and coming crop in this regard and has considerable potential for further domestication; it has an exceptional oil composition, good sensory acceptability, is well suited for cultivation, and has numerous potential applications in, e.g. gastronomy, medicine, and cosmetics.

Primary Food Sources of Nutrients In the Diet of Canadian Adults

2006 ◽  
Vol 67 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Louise Johnson-Down ◽  
Heidi Ritter ◽  
Linda Jacobs Starkey ◽  
Katherine Gray-Donald
Keyword(s):  
Dairy Products ◽  
Food Habits ◽  
Response Rate ◽  
Food Sources ◽  
Common Source ◽  
Total Consumption ◽  
Nutrient Sources ◽  
Dietary Recall ◽  
Public Health Professionals ◽  
Using Data

Purpose: Food sources of nutrients in the Canadian diet were explored. Knowledge of these sources is important to public health professionals and to those in clinical practice. Methods: Using data from the Food Habits of Canadians study, we investigated nutrient sources from detailed food groupings in a sample of 1,543 adults (971 women, 572 men) from across Canada. Subjects were interviewed by trained dietitians. At the time of the interview, a sociodemographic questionnaire and a 24-hour dietary recall were completed. Results: The response rate was 30%. Subjects aged 18 to 34 reported eating more prepared and convenience foods than did those aged 35 to 65. Energy was contributed mainly by breads, pasta, rice, grains, and fluid milk. Protein intake was primarily derived from meat and dairy products; legumes, nuts, seeds, and eggs were not high contributors. For men aged 35 to 65 and women aged 18 to 65, butter, margarine, and oil were the primary fat sources; they were the second most common source for men aged 18 to 34. Fibre was provided by foods that are not usually considered good sources, but because of the large total consumption of these foods, they are important in Canadians’ diet. The main source of calcium was dairy products, and iron came mainly from non-heme sources. Conclusions: We must understand the contributions of foods to nutrients, and distinguish “important” sources of nutrients (those consumed by many in substantial amounts) from “good” sources (foods rich in particular nutrients, whether eaten or not).

scholarly journals Intakes and breast-milk concentrations of essential fatty acids are low among Bangladeshi women with 24–48-month-old children

2011 ◽  
Vol 105 (11) ◽  
pp. 1660-1670 ◽  
Author(s):  
Elizabeth A. Yakes ◽  
Joanne E. Arsenault ◽  
M. Munirul Islam ◽  
Mohammad B. Hossain ◽  
Tahmeed Ahmed ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Breast Milk ◽  
Breast Feeding ◽  
Essential Fatty Acids ◽  
Food Sources ◽  
Milk Fatty Acid ◽  
Fat Intake ◽  
Total Consumption ◽  
Lactating Mothers ◽  
Total Fat

Maternal fat intake and adipose reserves are major sources of PUFA during lactation. The present study examined the cross-sectional relationship between prolonged breast-feeding and maternal BMI, assessed adequacy of fat intake among lactating and non-lactating mothers of children 24–48 months of age and determined breast-milk fatty acid composition. Multi-stage sampling was used to select a representative sample of mothers from two rural districts in Bangladesh (n474). Dietary data were collected during two non-consecutive 24 h periods via 12 h in-home daytime observations and recall. The National Cancer Institute method for episodically consumed foods was used to estimate usual intake distributions. Breast milk samples were collected from ninety-eight women, and breast-milk fatty acid methyl esters were quantified using GC. Approximately 42 % of lactatingv.26 % of non-lactating mothers were underweight (BMI < 18·5 kg/m2;P = 0·0003). The maternal diet was low in total fat (approximately 8 % of mean total energy) and food sources of PUFA, including oil and animal source foods, resulting in a low estimated mean total consumption of PUFA (5·1 g/d). Almost all women were estimated to consume less than the recommended intake levels for total fat, total PUFA, α-linolenic acid (ALA) and DHA. Median breast-milk linoleic acid (8·5 % weight) and ALA (0·2 %) concentrations were among the lowest reported in the literature, in contrast with arachidonic acid (0·5 %) and DHA (0·3 %) concentrations, which were mid-range. Bangladeshi women in general, and especially those who practise prolonged breast-feeding, may benefit from increased consumption of food sources of PUFA.

scholarly journals Food Composition Databases: Does It Matter to Human Health?

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2816
Author(s):  
Amélia Delgado ◽  
Manel Issaoui ◽  
Margarida C. Vieira ◽  
Isabel Saraiva de Carvalho ◽  
Anthony Fardet
Keyword(s):  
Nutritional Quality ◽  
Food Habits ◽  
Food Systems ◽  
Nutritional Value ◽  
Food Choices ◽  
Food Composition ◽  
Health Impacts ◽  
Food Matrix ◽  
Wide Range ◽  
Ease Of Access

Food provides humans with more than just energy and nutrients, addressing both vital needs and pleasure. Food habits are determined by a wide range of factors, from sensorial stimuli to beliefs and, once commanded by local and seasonal availability, are nowadays driven by marketing campaigns promoting unhealthy and non-sustainable foodstuffs. Top-down and bottom-up changes are transforming food systems, driven by policies on SDGs and by consumer’s concerns about environmental and health impacts. Food quality, in terms of taste, safety, and nutritional value, is determined by its composition, described in food composition databases (FDBs). FDBs are then useful resources to agronomists, food and mechanical engineers, nutritionists, marketers, and others in their efforts to address at maximum human nutrient needs. In this work, we analyse some relevant food composition databases (viz., purpose, type of data, ease of access, regularity of updates), inspecting information on the health and environmental nexus, such as food origin, production mode as well as nutritional quality. The usefulness and limitations of food databases are discussed regarding what concerns sustainable diets, the food ‘matrix effect’, missing compounds, safe processing, and in guiding innovation in foods, as well as in shaping consumers’ perceptions and food choices.

A Comparison of Two Methods for Determining Nasal Irritant Sensitivity

1997 ◽  
Vol 11 (5) ◽  
pp. 371-378 ◽  
Author(s):  
Dennis J. Shusterman ◽  
John R. Balmes
Keyword(s):  
Detection Threshold ◽  
Random Order ◽  
Ambient Air ◽  
Ambient Air Pollution ◽  
Respiratory Pattern ◽  
Testing Method ◽  
Respiratory Flow ◽  
Nasal Irritation ◽  
Adult Volunteers

Nasal irritation and irritant-induced reflexes (rhinorrhea and congestion) are prominent symptoms associated with indoor and ambient air pollution, and marked heterogeneity in individual sensitivity has been suggested. Nevertheless, there is currently no generally accepted functional index of nasal irritant sensitivity available for clinical use. To address this issue, we compared two objective measures of nasal irritant sensitivity: a CO2 detection task, and CO2-induced transient disruption of respiratory pattern (pulsed CO2 acting as an odorless irritant). Using a respiratory flow thermocouple to produce a continuous recording of respiratory pattern, we challenged 20 normal adult volunteers (13 males and 7 females, average age 39.4 years) with brief (approximately 3 second) pulses of the odorless irritant carbon dioxide. Increasing levels of CO2 (10–70%, vol/vol), paired with filtered air in random order, were presented unilaterally by nasal cannula of fixed geometry, synchronized with the inspiratory phase of the respiratory cycle. All subjects yielded CO2 detection thresholds, whereas within the constraints of the testing method (subjective irritation rating ≤ “very strong”), only 13 of 20 subjects (65%) exhibited transient disruption of their breathing pattern. Further, although decreased respiratory volume (indirectly measured) appeared to be a common feature, several distinct patterns of respiratory alteration were observed, rendering objective scoring more difficult. Finally, some subjects showed CO2-induced respiratory disruption intermittently from trial to trial, implying that rapid adaptation occurs. Determination of the CO2 detection threshold therefore appears to be the more objective and consistently applicable endpoint for determining individual nasal irritant sensitivity.

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