The Role of Food Components in Children's Nutrition

2006 ◽  
pp. 487-516
Author(s):  
Gra_yna Sikorska-Wi_niewska ◽  
Ma_gorzata Szumera
Keyword(s):  
Food Components ◽  
Children's Nutrition

scholarly journals The perception of low-salt bread among preschool children and the role of educational personnel in creating a positive attitude towards reformulated food

2017 ◽  
Vol 56 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Boris Kovac ◽  
Maja Knific
Keyword(s):  
Preschool Children ◽  
Eating Habits ◽  
Salt Content ◽  
Salt Reduction ◽  
Teacher Assistants ◽  
Educational Personnel ◽  
Children's Nutrition ◽  
Low Salt

Abstract Introduction The purpose of this study was to identify the possibility of unnoticed reduction in salt content of bread as a basic food in the diet of preschool children. The response of children to less salty bread and the role of teachers and teacher assistants in the introduction of novelties into children’s nutrition ware studied. Methods Using hedonic sensory evaluation in the case of bread, the perception of salty taste and responses of preschool children to salt reduction were observed. The combination of quantitative and qualitative data analysis obtained from the case study group, composed of 22 preschool children and 66 teachers and teacher assistants, was studied. Results The results show that a 30% salt reduction was not registered by the children, while a 50% reduction of the salt content, compared to the original recipe, though noted, was not disruptive. The perception of taste and development of good eating habits at an early age could be influenced by teachers and teacher assistants’ verbal and non-verbal communication. Conclusion Salt reduction does not significantly affect the rating of satisfaction with the tested product. Educational personnel must be aware of their decisive influence on children’s perception of new and less salty products. Such an approach could represent a basis for creating children’s eating habits, which will be of particular importance later in their lives. The findings may possibly result in an update of the national nutrition policy.

scholarly journals Natural Extracts That Stimulate Adipocyte Browning and Their Underlying Mechanisms

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 308
Author(s):  
Min-Kyeong Lee ◽  
Bonggi Lee ◽  
Choon Young Kim
Keyword(s):  
Adipose Tissue ◽  
Synthetic Drugs ◽  
Natural Extracts ◽  
Current Review ◽  
Food Components ◽  
Beige Adipocytes ◽  
Marine Products ◽  
Underlying Mechanisms ◽  
Tissue Browning

Despite progress in understanding the developmental lineage and transcriptional factors regulating brown and beige adipocytes, the role of environmental modifiers, such as food components and natural extracts, remains to be elucidated. Furthermore, the undesirable pleiotropic effects produced by synthetic drugs targeting adipose tissue browning and thermogenesis necessitate research into alternative natural sources to combat obesity and related metabolic disorders. The current review, therefore, focused on the effects of various extracts from foods, plants, and marine products on adipose tissue browning and obesity. In particular, the recent findings of food components and marine products on adipose tissue browning will be discussed here.

scholarly journals Białka roślinne i ich funkcjonalne działania

2006 ◽  
Vol 4 (1) ◽  
pp. 43-48
Author(s):  
Grażyna Nowicka
Keyword(s):  
Tumor Development ◽  
Primary Role ◽  
Hypotensive Action ◽  
Food Components ◽  
Vegetable Proteins ◽  
Optimal Health ◽  
Legume Proteins ◽  
Specific Food ◽  
Specific Health

The primary role of the diet is to provide adequate quantities of nutrients to meet metabolic requirements and maintain optimal health. However, it has been shown that certain types of food or specific food components can affect a variety of body functions and provide specific health benefits. Diet containing such types of food may promote better health and play an important role in disease prevention by reducing the risk of certain chronic diseases. Vegetable proteins, especially legume proteins, have been recognized as factors influencing lipid metabolism. Hypocholesterolemic effects of different legume proteins have been documented. Hypotensive action of bioactive peptides derived from soy and lupin proteins has been reported. In soy a peptide of anti-mitotic activity was found and it may play a significant role in suppression of tumor development and cancer prevention. Diet rich in vegetables and vegetable proteins is related to lower risk of cardiovascular and cancer mortality.

scholarly journals The role of nutrigenetics in diet personalisation

2021 ◽  
Vol 11 (8) ◽  
pp. 75-79
Author(s):  
Karolina Rogulska ◽  
Aleksandra Strońska ◽  
Konrad Grzeszczak
Keyword(s):  
Association Studies ◽  
Control Group ◽  
Genetic Defects ◽  
Lactase Deficiency ◽  
Food Components ◽  
Disease Occurrence ◽  
Disease Entities ◽  
Further Development ◽  
Selection Of

Nutrigenetics is the field that studies genetic differences in relation to food components. It also examines the risk of food-dependent diseases. The search for genes responsible for disease occurrence is very difficult because the human genome has about 25,000 genes. Association studies are used to identify the relevant genes, and then the presence of polymorphisms is compared with a group of healthy people (control group). Thanks to these tests, it is possible to take an individual approach to the patient and arrange a personalized diet, which results in obtaining the best results. This article focuses on selected diseases including lactase deficiency, celiac disease, phenylketonuria and folate deficiency. In each of these diseases thanks to molecular research, it is possible to detect genetic defects, and then to apply a personalized diet which excludes or provides certain food products. Further development of nutrigenetics in the future will allow even better selection of diets in other disease entities.

scholarly journals Influence of silver nanoparticles on food components in wheat

2013 ◽  
Vol 27 (1) ◽  
pp. 49-55 ◽  
Author(s):  
A. Nawrocka ◽  
J. Cieśla
Keyword(s):  
Silver Nanoparticles ◽  
Grain Quality ◽  
Sodium Citrate ◽  
Fungal Infections ◽  
Antimicrobial Properties ◽  
Protein Secondary Structure ◽  
Wheat Quality ◽  
Falling Number ◽  
Food Components

Abstract During storage, grain might be affected by bacterial and fungal infections. Pathogens diminish the grain quality through contamination with excrements and second metabolites. It is very important to prevent grain from infections. Due to their antimicrobial properties, silver nanoparticles can play the role of an effective protector. The influence of nanoparticles on wheat quality was studied. The gluten parameters and falling number did not change after covering the grain with silver nanoparticles stabilized by sodium citrate. Changes in the structure of starch and gluten were investigated using Fourier-transform infrared spectroscopy. Infrared spectra of the whole meal and starch have shown a slight shift (from 1 000 to 995cm-1) of the band connected with the C-O-H bending. This displacement is probably related to the changes in sample moisture. Significant differences, corresponding to changes in the protein secondary structure, have appeared in the gluten spectra after covering.A decrease of absorbance in the amide and CH and OH regions has been observed regardless of the covering time.

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