scholarly journals Gastronomic Metaphor in the Russian Pre-Revolutionary Parliamentary Discourse (based on Speeches by Right-Wing Deputies)

2020 ◽  
pp. 25-37 ◽  
Author(s):  
S. A. Gromyko
Keyword(s):  
Political Activity ◽  
Right Wing ◽  
Political Struggle ◽  
Digestion Process ◽  
Negative Appraisal ◽  
Quality Of Food ◽  
Semantic Aspect ◽  
Food Consumed

The results of a study of the semantics and functioning of the gastronomic metaphor in the Russian parliamentary discourse are presented in the article. Based on the material of the parliamentary discussion of the early twentieth century, the features of the functioning of metaphors, which are based on the associative similarity between political activity and food, the eating process are established. The author dwells in detail on the use of gastronomic metaphors by nationalist deputies in the course of discussions unfolding at meetings of the State Duma. The results of the classification of metaphors identified on the indicated material belonging to the “Food” sphere are presented. It was established that they can be divided into three groups according to the figurative component: metaphors with the literal meaning of absorbing or eating something, metaphors with the value of the quality of food consumed, metaphors with the value of the digestion process. It is concluded that in the semantic aspect, the gastronomic metaphor in the Russian parliamentary discourse expresses a persistent negative assessment, since it is associated with the semantics of extermination, destruction, deception ( to give a stone instead of bread ), abnormal physiological phenomena (hunger, overeating, indigestion). It is emphasized that in the functional aspect, the negative appraisal of the gastronomic metaphor made it possible to use it in parliamentary discourse as a means of political struggle with the aim of lowering the political assets of opponents.

February 9 — Dentist Day in Russia

2020 ◽  
pp. 78-81
Author(s):  
Oksana Rybachok
Keyword(s):  
Early Childhood ◽  
Oral Cavity ◽  
Salivary Glands ◽  
Spiritual Development ◽  
The Body ◽  
Mechanical Processing ◽  
Normal Functioning ◽  
Digestion Process ◽  
Quality Of Food

«Man is what he eats,» these words belong to the great Pythagoras. He meant by these words the connection of the origin of consumed food with the spiritual development of man. In fact, a lot depends on the nature of nutrition, the quality of food and, of course, on the degree of its perception by the body. Digestion process begins not in the stomach, but directly in the oral cavity as a result of mechanical processing of products with teeth and under the influence of the secretion of the salivary glands. That is why healthy teeth are the key to the normal functioning of the whole organism — people should start taking care of their teeth from the early childhood and dentists, who are far from being beloved by everybody and are often carelessly evaded, are called upon to help keep the teeth healthy.

scholarly journals Pengaruh Kebersihan Tangan Pada Saat Makan Menggunakan Terhadap Kontaminasi Pada Makanan

2019 ◽  
Author(s):  
Amira Dina Luthfiyyani
Keyword(s):  
Human Body ◽  
Research Method ◽  
Food Contamination ◽  
The Body ◽  
Literature Study ◽  
Body Interaction ◽  
Quality Of Food ◽  
Food Consumed

Abstract, There are several ways used by others to eat their food, one of which is using their own hands without cutlery. Eating with hands more people use this to make food tastier with the practicality of eating using hands is also one of the reasons many people like to use their hands as cutlery. The writing of this paper aims to find out how to eat by hand and cleanliness of food contamination and the quality of food consumed. The research method used was a literature study by analyzing the contents of eating using hands, body interaction, and the influence of eating using hands to understand the body. The results of this study indicate that eating using hands can affect the health of the human body.

Nutrition and the homeless: the underestimated challenge

2016 ◽  
Vol 29 (2) ◽  
pp. 143-151 ◽  
Author(s):  
J. V. Seale ◽  
R. Fallaize ◽  
J. A. Lovegrove
Keyword(s):  
Intervention Studies ◽  
Saturated Fat ◽  
Homeless Population ◽  
Relative Paucity ◽  
Nutritional Science ◽  
Science Community ◽  
Quality Of Food ◽  
Food Consumed

AbstractHomelessness is present in most societies and represents a situation in which the basic needs for survival including food are often limited. It is logical to surmise that the homeless person’s diet is likely to be nutritionally deficient and yet there is a relative paucity in research regarding this issue with studies varying in both their methodology and homeless population. Despite these differences, diets of the homeless are frequently characterised as high in saturated fat and deficient in fibre and certain micronutrients, all of which can have negative implications for the homeless individual’s health and/or mental state. The conclusion from intervention studies is that there is no consensus as to the most effective method for assessing dietary intake. In order to address this, the present review aims to provide a greater understanding of the existing literature surrounding nutrition and the homeless and to act as a foundation from which further research can be conducted. An evaluation of the main findings and challenges surrounding the assessment of the nutritional status of the homeless will be provided followed by a review of the physical and mental consequences of the homeless diet. Current and potential interventions aimed at increasing the nutritional quality of food consumed by the homeless will be addressed with a focus on the role of the nutritional science community in assisting in this endeavour.

scholarly journals Orthorexia Nervosa- As an Eating Disorder

2017 ◽  
pp. 11-13
Author(s):  
Orçun Avşar
Keyword(s):  
Eating Disorders ◽  
Weight Loss ◽  
Eating Disorder ◽  
Eating Habits ◽  
Orthorexia Nervosa ◽  
Food Quantity ◽  
Quality Of Food ◽  
Similarities And Differences ◽  
Food Consumed

Clean dieting trends are increasingly spreading worldwide and being very popular. Researchers and clinicians are very interested in a situation (orthorexia nervosa) that individuals restrict their diet according to the quality of the food consumed. There are several similarities and differences between orthorexia nervosa and eating disorders. While patients with eating disorders focus on food quantity, orthorexic individuals focus on pure and quality of food. Orthorexia nervosa is not weight loss fast but enormous phobia about eating only ‘clean and pure’ foods. Orthorexia nervosa should be classified as a new eating disorder or at least a new neuropsychiatric disorder. Further studies about nutrional, cognitive, and eating habits of ON have to be done in order to determine clearly the hypercorrect position of orthorexia nervosa.

scholarly journals Dietary Assessment for Meals of Nurseries Children in Baghdad City

2008 ◽  
Vol 5 (2) ◽  
pp. 193-199
Author(s):  
Baghdad Science Journal
Keyword(s):  
Food Habits ◽  
Dietary Assessment ◽  
Food Groups ◽  
Fish Eggs ◽  
Daily Consumption ◽  
Quality Of Food ◽  
Vegetables And Fruits ◽  
Food Consumed ◽  
Food Guide Pyramid

The objective of this study was to assess the nutritional status of childs of nurseries in Baghdad city so that an early detection of malnutrition cases could be carried out. The results revealed that the daily consumption of food calories, protein, fat and carbohydrate were 1180.5 calories, 27.2gm, 38gm and 180gm, respectively, which were less than the RDA values and the percentages of these nutrients supplied by the food intake were 90.8, 83.7, 87.3 and 90.3%, respectively. It was also demonstrated that the highest percentages of stunting, underweight and wasting, which amounted to 32, 22.7 and 1.5%, respectively, were among those childs who obtained inadequate calories, while the percentages of the forementioned malnutrition cases among those childs who obtained inadequate calories were 7.5, 4.5 and 3%, respectively. The results also pointed out that the general nutritional pattern of the childs food style in this study was strictly and unbalanced due to the lack in food meals recommended to be taken daily of certain main food groups according to the food guide pyramid for young children, such as meats, poultry, fish, eggs, legumes,nuts as well as vegetables and fruits group, otherwise, the food consumed was stricted to milk,yogurt and cheese group ,vegetables and fruits group, bread, rice, and other cereals as well as their products and bakeries. There was anumber of bad food habits among the children of research sample was also observed and was found effect the quantity and quality of food consumed.

scholarly journals Ayurveda and Modern Perspective on Diseases Associated with Ahara: A Review

2019 ◽  
Vol 9 (2) ◽  
pp. 514-516
Author(s):  
Ranjita Naharia ◽  
Mariya Husain
Keyword(s):  
Nutritional Value ◽  
Preventive Measure ◽  
Good Health ◽  
Vital Role ◽  
The Body ◽  
Disease Condition ◽  
Quality Of Food ◽  
Modern Perspective ◽  
Food Consumed

Ahara (food) is considered as one of the most important factor in life and it is believe that the normal & abnormal physiological functioning mainly depends upon the quality of food consumed. Consumption of proper diet in appropriate manner may offer good health status while intake of unwholesome food stuffs can lead to disease condition. Ahara provides strength, complexion and Oja to the body, it play vital role towards longevity & boost mental strength also. The Rasa, Guna, Virya and Vipaka of Ahara considered responsible for the equilibrium of the Dosha and Dhatu. The consumption of proper diet not only offers nutritional value but also acts as preventive measure towards many diseases. The Ahara if not taken in proper manner then various ailments may be observed including consequences of Virudha-Ahara, present article described importance of Ahara and diseases originated from bad food habits. Keywords: Ayurveda, Ahara, Diseases, Virudha-Ahara.

scholarly journals PREFERENCE OF TEMORA STYLIFERA (CALANOID COPEPOD) FOR PLANKTONIC CILIATES AND EGG PRODUCTION

2018 ◽  
Vol 29 ◽  
pp. 19-30
Author(s):  
Ngurah N. Wiadnyana
Keyword(s):  
Egg Production ◽  
Calanoid Copepod ◽  
Standing Stock ◽  
Total Biomass ◽  
Phytoplankton Assemblage ◽  
Planktonic Ciliates ◽  
Total Food ◽  
Quality Of Food ◽  
Food Consumed

The investigation of feeding and egg production of the calanoid co pepod Temora stylifera was carried out between September and November 1988. The copepods were fed on natural ciliates and phytoplankton assemblage. Planktonic ciliates composed of 2.20 to 3.83 g C l -1 representing 15.2 to 58.7% of total biomass in standing stock. They were consumed by these copepods at rates ranging from 11.25 to 38.14 g C mg DW-1  d-1 or about 27.6 to 74.8% of total food consumed. The increase of ciliates/phytoplankton biomass ratio in the food consumed by the copepods in the all experiments indicates the preference for ciliates, in which as a good quality of food they can improve the rates of copepods egg production.

scholarly journals Fuzzy Optimization Model for post harvest selection process of Pecan (Carya illinoinensis)

2019 ◽  
Vol 8 (12S2) ◽  
pp. 421-425
Keyword(s):  
Fuzzy Logic ◽  
Selection Process ◽  
Fuzzy Optimization ◽  
Carya Illinoinensis ◽  
Membership Functions ◽  
Post Harvest ◽  
Quality Of Food ◽  
Selection Of

The quality of food is associated with a set of properties and characteristics that can be considered from its chemical and nutritional physical composition that have the ability to meet the needs of the consumer. The paper aims to evaluate the application of fuzzy logic in the evaluation and classification of the selection of pecans in the post harvest process using tests and instruments that determine their best quality. Fuzzy logic has proven to be very effective with matlab/simulink to develop and simulate the entire system, through an appropriate choice of rules and membership functions and applying the Mamdani method to defuzzification the results considering they are positive.

THE DIET OF PERSONS ENGAGED IN SPORTS AT THE AGE OF 40 YEARS AND OLDER

2021 ◽  
pp. 74-79
Author(s):  
Cherkasov S.N. ◽  
Grigoriev G.Yu. ◽  
Fedyaeva A.V.
Keyword(s):  
Age Groups ◽  
Track And Field ◽  
Frequent Use ◽  
Fresh Vegetables ◽  
Nutritional Characteristics ◽  
Quality Of Food ◽  
Vegetables And Fruits ◽  
Desire To Eat ◽  
Food Consumed

The purpose of the study: to analyze the nutritional characteristics of people aged 40 years and older who are engaged in sports (athletics, participation in competitions at distances of 10 km or more). Materials and methods. Nutrition characteristics were studied based on information obtained from a survey of amateur athletes aged 40 years and older competing in track and field events at distances of 10 kilometers or more. In total, 1800 questionnaires were distributed, 1649 completed questionnaires were collected. The following food characteristics were taken into account: the presence or absence of adherence to any diet, the frequency of meals, the regularity of meals, the nature of the food, the significance of the quality of the food consumed, as well as the presence of the fact of eating flour, sweet. The analysis was carried out in three age groups: 40–49 years, 50–59 years and 60 years and older. Results. According to this study, the desire to eat exclusively healthy food with lots of fresh vegetables and fruits, the commitment to diet, the desire to control the quality of food in the group of veteran athletes does not increase, but decreases. People who are engaged in sports, aged 40 years and older, try to eat often and at the same time. In men, with increasing age, the number of people who want to take the largest amount of food for breakfast decreases, while in women, the opposite trend is observed. The commitment to snacks is more characteristic of women than men. The majority of respondents involved in sports, aged 40 years and older, do not deny themselves frequent use of sweet and flour products and with age this desire increases.

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