scholarly journals Longitudinal variation in the nutritional quality of basal food sources and its effect on invertebrates and fish in subalpine rivers

2021 ◽  
Author(s):  
Fen Guo ◽  
Nadine Ebm ◽  
Stuart E. Bunn ◽  
Michael T. Brett ◽  
Hannes Hager ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Food Sources ◽  
Longitudinal Variation

Maturation feeding and reproductive development in adult pine weevil, Hylobius abietis (Coleoptera: Curculionidae)

2004 ◽  
Vol 94 (1) ◽  
pp. 81-87 ◽  
Author(s):  
D. Wainhouse ◽  
R. Boswell ◽  
R. Ashburner
Keyword(s):  
Nutritional Quality ◽  
Nitrogen Concentration ◽  
Reproductive Development ◽  
Food Sources ◽  
Economic Damage ◽  
Hylobius Abietis ◽  
Mature Trees ◽  
Preoviposition Period ◽  
Adequate Food

AbstractMaturation feeding on conifer bark by newly emerged Hylobius abietis(Linnaeus) is essential for reproductive development. When feeding occurs on young conifer transplants, this weevil causes significant economic damage. Between emergence and oviposition however, weevils feed on bark from different sources but of unknown nutritional ‘quality’. The factors influencing the rate of feeding by males and females and female reproductive development were determined in laboratory bioassays using two contrasting food sources – the bark on different species of seedling conifer and on logs of mature trees. The nutritional ‘quality’ of bark was characterized by the concentration of nitrogen, total sugars, total polyphenols and resin. Regression models were used to show that overall, the rate of feeding on the bark of both seedlings and logs increased with weevil size and was negatively related to nitrogen concentration. The nitrogen concentration in seedling bark (mean 1.1%) was about three times higher than that of logs (mean 0.4%). The rate of reproductive development increased with nitrogen intake during feeding and the preoviposition period for weevils feeding on seedlings and logs was ~ 13 days and 46 days, respectively. Analysis of weevil mortality and of the weight gain of surviving weevils suggests that a nitrogen content of around 0.3% may be limiting for H. abietis. The possibility that nutritionally adequate food resources may be limiting for H. abietis is briefly discussed.

scholarly journals How to manage incompleteness of nutritional food sources? A solution using FoodOn as pivot ontology

2021 ◽  
Vol 12 (4) ◽  
pp. 0-0
Keyword(s):  
Nutritional Quality ◽  
National Level ◽  
Food Product ◽  
Food Composition ◽  
Food Sources ◽  
Nutritional Values ◽  
United States Food ◽  
States Food ◽  
The One

In order to correctly assess the nutritional quality of a raw or manufactured food product, the first step is to obtain the associated nutritional values. Food composition databases (FCDBs) managed at national level provide values for nutrients of foods. Unfortunately, values associated with some nutrients of interest may be lacking in the FCDB of the country in which the nutritional quality must be assessed and finding values associated with nutrients for similar foods in other FCDBs is a way to deal with incompleteness. An additional issue arises because the vocabulary used to denote a given food in a given FCDB is usually different from the one used in others. In this paper, the authors address the problem of retrieving the nutritional value of foods by querying different FCDBs through FoodOn used as pivot ontology. The article presents a new food source alignment method between two FCDBs. The method has been evaluated on the French and United States food nutritional evaluation. The proposed solution for the incompleteness management task has been assessed with a real use case.

scholarly journals How to Manage Incompleteness of Nutritional Food Sources?

2021 ◽  
Vol 12 (4) ◽  
pp. 1-26
Author(s):  
Patrice Buche ◽  
Julien Cufi ◽  
Stéphane Dervaux ◽  
Juliette Dibie ◽  
Liliana Ibanescu ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
National Level ◽  
Food Product ◽  
Food Composition ◽  
Food Sources ◽  
Nutritional Values ◽  
United States Food ◽  
States Food ◽  
The One

In order to correctly assess the nutritional quality of a raw or manufactured food product, the first step is to obtain the associated nutritional values. Food composition databases (FCDBs) managed at national level provide values for nutrients of foods. Unfortunately, values associated with some nutrients of interest may be lacking in the FCDB of the country in which the nutritional quality must be assessed and finding values associated with nutrients for similar foods in other FCDBs is a way to deal with incompleteness. An additional issue arises because the vocabulary used to denote a given food in a given FCDB is usually different from the one used in others. In this paper, the authors address the problem of retrieving the nutritional value of foods by querying different FCDBs through FoodOn used as pivot ontology. The article presents a new food source alignment method between two FCDBs. The method has been evaluated on the French and United States food nutritional evaluation. The proposed solution for the incompleteness management task has been assessed with a real use case.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

IMPROVING THE NUTRITIONAL QUALITY OF FODDER YEASTS BY ADDING MINERALS

2016 ◽  
Vol 15 (5) ◽  
pp. 1009-1017
Author(s):  
Cristina-Gabriela Grigoras ◽  
Andrei I. Simion ◽  
Livia Manea ◽  
Lidia Favier-Teodorescu ◽  
Lucian Gavrila
Keyword(s):  
Nutritional Quality

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Effect of high temperature stress on seed filling and nutritional quality of rice (Oryza sativa L.)

2020 ◽  
Vol 16 (2) ◽  
pp. 18-23
Author(s):  
K. PRAVALLIKA ◽  
C. ARUNKUMAR ◽  
A. VIJAYKUMAR ◽  
R. BEENA ◽  
V. G. JAYALEKSHMI
Keyword(s):  
Oryza Sativa ◽  
High Temperature ◽  
Temperature Stress ◽  
Nutritional Quality ◽  
High Temperature Stress ◽  
Seed Filling
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