scholarly journals Gene-environment correlations in the cross-generational transmission of parenting: Grandparenting moderates the effect of child 5-HTTLPR genotype on mothers' parenting

2016 ◽  
Vol 26 (4) ◽  
pp. 724-739 ◽  
Author(s):  
Daniel C. Kopala-Sibley ◽  
Elizabeth P. Hayden ◽  
Shiva M. Singh ◽  
Haroon I. Sheikh ◽  
Katie R. Kryski ◽  
...  
Keyword(s):  
Gene Environment ◽  
Generational Transmission ◽  
The Cross

Diet and Contaminants: Driving the Rise to Obesity Epidemics?

2019 ◽  
Vol 26 (19) ◽  
pp. 3471-3482 ◽  
Author(s):  
Agostino Di Ciaula ◽  
Piero Portincasa
Keyword(s):  
Dietary Habits ◽  
Maternal Diet ◽  
Critical Role ◽  
Food Contaminants ◽  
Obesity Epidemic ◽  
Gene Environment ◽  
Generational Transmission ◽  
Modifiable Factors ◽  
Toxic Food ◽  
Diet And Lifestyle

The obesity epidemic is spreading worldwide without reversal trend and despite specific policies oriented to dietary habits and lifestyle, which seem to have modest effects. Genetic factors only partly explain the rise, whereas environmental factors seem to play a key role, mainly by gene-environment interactions through epigenetic mechanisms. A number of animal and human studies point to maternal diet, intestinal microbiota and chemicals introduced as contaminants with food, all factors able to increase the risk of obesity. Widely diffused toxics (mainly BPA, phthalates, pesticides) are able to promote obesity in children and adults, mainly by acting on the differentiation pathway linking multipotent stromal stem cell to mature adipocyte, modulating epigenetic factors and influencing a series of mechanisms finally leading to altered dietary habits, increased adipocyte formation and fat storage. Furthermore, the adipose tissue is an important target for several chemicals (mainly POPs) which represent a threat to metabolic health. In conclusion, besides excessive individual energy intake and inadequate lifestyle, other broadly diffused and modifiable factors (mainly ingestion of toxic chemicals with food) seem to have a critical role in the rapid epidemiological growing of obesity, also considering trans-generational transmission of risk and later development of obesity due to exposure during early life. Further studies are needed, to better assess interactions between cumulative effects of toxic food contaminants and modification of diet and lifestyle, and to verify the efficacy of primary prevention strategies acting on all these factors and potentially able to reverse the continuous rising of the obesity epidemic.

scholarly journals Food and Identity in New Zealand: the Cross-Generational Transmission of Cultural and Gender Identity through Food

2021 ◽  
Author(s):  
◽  
Kathey Kyoko Kudo
Keyword(s):  
New Zealand ◽  
Gender Identity ◽  
Food Preferences ◽  
Food Culture ◽  
Social Significance ◽  
The Past ◽  
Gendered Identities ◽  
Generational Transmission ◽  
The Cross ◽  
And Gender

<p>This thesis examines the previously under-explored area of the intersection of individuals’ cultural and gender identity in relation to food within the framework of New Zealand food culture. The analysis focuses upon how the cross-generational transmission of food culture has occurred within Pakeha families in New Zealand, and how the process has affected gendered identities. The study was based on analyses of in-depth interviews and reminiscences provided by 15 individual respondents from six families about their food preferences and practices. This interview data was summarised and organised into six family case histories. Also in analysing New Zealand cookbooks, the thesis considers social changes related to the changing meaning of food and cooking in association with individuals’ gender roles. Particular attention was paid to the ‘de-gendering’ of cooking. If men are cooking more nowadays than in the past, do they invest this activity with different social meanings from women? If women spend less time on food preparation than in the past, do they depend more on convenience foods? This thesis investigates how such changes interact with the cultural and social significance of food and cooking.</p>

scholarly journals Food and Identity in New Zealand: the Cross-Generational Transmission of Cultural and Gender Identity through Food

2021 ◽  
Author(s):  
◽  
Kathey Kyoko Kudo
Keyword(s):  
New Zealand ◽  
Gender Identity ◽  
Food Preferences ◽  
Food Culture ◽  
Social Significance ◽  
The Past ◽  
Gendered Identities ◽  
Generational Transmission ◽  
The Cross ◽  
And Gender

<p>This thesis examines the previously under-explored area of the intersection of individuals’ cultural and gender identity in relation to food within the framework of New Zealand food culture. The analysis focuses upon how the cross-generational transmission of food culture has occurred within Pakeha families in New Zealand, and how the process has affected gendered identities. The study was based on analyses of in-depth interviews and reminiscences provided by 15 individual respondents from six families about their food preferences and practices. This interview data was summarised and organised into six family case histories. Also in analysing New Zealand cookbooks, the thesis considers social changes related to the changing meaning of food and cooking in association with individuals’ gender roles. Particular attention was paid to the ‘de-gendering’ of cooking. If men are cooking more nowadays than in the past, do they invest this activity with different social meanings from women? If women spend less time on food preparation than in the past, do they depend more on convenience foods? This thesis investigates how such changes interact with the cultural and social significance of food and cooking.</p>

A Test of the Cross-Generational Transmission of Grooming Preferences in Macaques

Ethology ◽  
2004 ◽  
Vol 110 (2) ◽  
pp. 137-146 ◽  
Author(s):  
Gabriele Schino ◽  
Filippo Aureli ◽  
Raffaella Ventura ◽  
Alfonso Troisi
Keyword(s):  
Generational Transmission ◽  
The Cross

A New Approach to the Demonstration of Oxidase-Localization Using Tannic Acid Or Catechin

1973 ◽  
Vol 31 ◽  
pp. 698-699
Author(s):  
V. Mizuhira ◽  
Y. Futaesaku
Keyword(s):  
Cross Section ◽  
Tannic Acid ◽  
Elastic Fiber ◽  
The Other ◽  
New Approach ◽  
Tissue Block ◽  
Active Reaction ◽  
The Cross

Previously we reported that tannic acid is a very effective fixative for proteins including polypeptides. Especially, in the cross section of microtubules, thirteen submits in A-tubule and eleven in B-tubule could be observed very clearly. An elastic fiber could be demonstrated very clearly, as an electron opaque, homogeneous fiber. However, tannic acid did not penetrate into the deep portion of the tissue-block. So we tried Catechin. This shows almost the same chemical natures as that of proteins, as tannic acid. Moreover, we thought that catechin should have two active-reaction sites, one is phenol,and the other is catechole. Catechole site should react with osmium, to make Os- black. Phenol-site should react with peroxidase existing perhydroxide.

Structures Resembling Striated Rootlets in Oocytes

1972 ◽  
Vol 30 ◽  
pp. 124-125
Author(s):  
Valerie V. Ernst
Keyword(s):  
Golgi Complex ◽  
Fibrous Structure ◽  
Oocyte Development ◽  
The Cross

During the earliest stage of oocyte development in the limpet, Acmea scutum, Golgi complexes are small, few and randomly dispersed in the cytoplasm. As growth proceeds, the Golgi complexes increase in size and number and migrate to the periphery of the cell. At this time, fibrous structures resembling striated rootlets occur associated with the Golgi complexes. Only one fibrous structure appears to be associated with a Golgi complex.The fibers are periodically cross banded with an average of 4 dense fibrils and 6 lighter fibrils per period (Fig. 1). The cross fibrils have a center to center spacing of about 7 run which appears to be the same as that of the striated rootlets of the gill cilia in this animal.

Sign in / Sign up

Export Citation Format

Share Document