Nixtamalization Effects on the Contents of Phytic Acid, Calcium, Iron and Zinc in the Whole Grain, Endosperm and Germ of Maize

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

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Bioaccessibility of calcium, iron and zinc from three legume samples

Nahrung/Food ◽

10.1002/food.200390097 ◽

2003 ◽

Vol 47 (6) ◽

pp. 438-441 ◽

Cited By ~ 32

Author(s):

Amparo Sahuquillo ◽

Reyes Barberá ◽

Rosaura Farré

Keyword(s):

Iron And Zinc ◽

Calcium Iron

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When Food Comes from Home

Australasian Journal of Early Childhood ◽

10.1177/183693910202700308 ◽

2002 ◽

Vol 27 (3) ◽

pp. 38-44 ◽

Cited By ~ 2

Author(s):

Barbara C. Radcliffe ◽

Clare V. Cameron ◽

Julie M. Appleton

Keyword(s):

Young Children ◽

Eating Habits ◽

Optimal Growth ◽

Healthy Food ◽

Nutrition Survey ◽

Education Outcomes ◽

Healthy Eating Habits ◽

Iron And Zinc ◽

Daily Intakes ◽

Calcium Iron

Healthy eating habits are closely related to optimal growth, good education outcomes, and health throughout life. Long Day Care Centres (LDCCs) are important settings where young children can learn about food and develop preferences for healthy food choices. The Queensland Childcare Nutrition Survey found that food is brought from home in 55.2 per cent of Queensland LDCCs. In these centres, the vast majority of young children did not bring the recommended serves from the dairy, vegetable, or meat/meat alternative groups, resulting in concerns that daily intakes of calcium, iron, and zinc were likely to be inadequate. Many directors were also concerned about the contents of lunchboxes and about infant feeding issues. This article describes the nutrition issues faced by centres where the food is brought from home. Lt also outlines a range of strategies and nutrition resources that may assist the childcare industry, LDCC staff, and families to promote healthy food habits in the future.

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