scholarly journals Energy Content and Nutrient Profiles of Frequently Consumed Meals in Singapore

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1659
Author(s):  
Penny Liu Qing Yeo ◽  
Xinyan Bi ◽  
Michelle Ting Yun Yeo ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Energy Density ◽  
Ethnic Groups ◽  
Energy Content ◽  
Average Energy ◽  
Modern Society ◽  
Nutrient Content ◽  
Nutritional Content ◽  
Caloric Density ◽  
Singapore Chinese ◽  
Nutrient Profiles

Singapore is a multi-ethnic country with a great variety of traditional ethnic cuisines. In this modern society where there is an increasing prevalence of obesity, it is important to know the nutritional content and energy density of our foods. However, there have been little data on the nutritional content of our local foods. The energy density and nutrient content of 45 commonly consumed meals by three ethnic groups in Singapore (Chinese, Malay, and Indian) were assessed in this study. Chinese, Malay, and Indian cuisines had an average energy density of 661, 652, and 723 kJ/100 g, respectively. Moreover, the macronutrient content is different between the different ethnic groups. Compared to Chinese and Malay cuisines, Indian cuisine contained lower protein but higher fat and carbohydrate content (p = 0.03). From the mineral analysis of the ethnic foods, we found out that Chinese cuisines contain significantly higher sodium (average of 238 mg/100 g) than Malay cuisines (p = 0.006) and Indian cuisines (p = 0.03). Knowing the caloric density and nutrition content of local ethnic foods may aid hawkers and government officials in developing healthier options to tackle Singapore’s obesity epidemic.

scholarly journals GLITEROS enteral formula based on tempeh flour and jicama flour for patients with hyperglycemia

Food Research ◽  
2020 ◽  
Vol 4 (S3) ◽  
pp. 38-45
Author(s):  
V. Sutikno ◽  
A. Rahadiyanti ◽  
D.Y. Fitranti ◽  
D.N. Afifah ◽  
C. Nissa
Keyword(s):  
Blood Glucose ◽  
Energy Density ◽  
Dietary Fiber ◽  
Energy Content ◽  
Skim Milk ◽  
Nutrient Content ◽  
Protein Digestibility ◽  
Glucose Levels ◽  
American Society ◽  
Enteral Formula

Critically ill patients are susceptible to hyperglycemia during the treatment in the hospital. This condition could reduce immunity and increase the risk of mortality. The use of commercial diabetes-specific enteral reduces blood glucose level but increase the hospitalization cost due to the long-term period. Therefore, the homemade enteral formula developed using tempeh flour and jicama flour. GLITEROS comes from glycemia, tempeh and Pachyrhizus erosus. Arginine, glycine, and isoflavone contained in tempeh flour could improve insulin secretion. Moreover, inulin in jicama flour could control the increasing of blood glucose levels. The purpose of this study was to analyze the viscosity, macro-nutrient content, food fiber and protein digestibility of GLITEROS enteral formula. GLITEROS made from tempeh flour, jicama flour, soybean oil, skim milk, maltodextrin, and sugar. This study was an experimental design with three groups formula, A1 (1:1), A2 (5:3), A3 (2:3). Variables include viscosity, energy density, energy content, carbohydrates, protein, fat, dietary fiber and protein digestibility each with 3x repetitions in duplicate. The data were analyzed using Kruskal Wallis and One-way ANOVA. A1 formula had the highest carbohydrate (62%), dietary fiber (25.59%), and fat (10.49%) lower than A2 and A3 formula. A2 formula had 0.98 kcal/mL density energy and 984 kcal energy, 11,73 cP lower than A3 and A1 formula. A3 formula had the highest density energy (1.13 kcal/ mL), energy (1132.45 kcal), 36.10 cP viscosity, and protein (14.89%) lower than A1 and A2 formula. A1 formula is the most eligible in viscosity, energy density, energy content and protein of enteral formula for hyperglycemia patient according to American Diabetes Association (ADA), Canadian Diabetes Association (CDA), American Society of Parenteral and Enteral Nutrition (ASPEN) requirements.

scholarly journals Capacidad saciante y tamaño de porción para comida y snack en universitarios mexicanos

2021 ◽  
Vol 70 (3) ◽  
pp. 178-185
Author(s):  
Margarita Rojas-Hernández ◽  
Diana Morales- Koelliker
Keyword(s):  
Energy Density ◽  
Energy Content ◽  
Food Choices ◽  
Portion Size ◽  
Nutritional Content ◽  
Previous Evidence ◽  
Study Results ◽  
The Given ◽  
Main Meals ◽  
Food Consumed

Un snack es una porción pequeña de alimentos consumida entre comidas principales con el fin de obtener energía. Su presencia en la dieta de adultos ha incrementado en la última década. El objetivo del estudio fue determinar el tamaño de porción ingerida y la percepción de la capacidad saciante esperada (CSE) de diferentes alimentos si son ofrecidos como “comida” o “snack”. Se diseñó y validó la encuesta para evaluar las elecciones de tamaño de porción ingerida y la CSE de 12 alimentos seleccionados a través del Análisis Descriptivo Cuantitativo (QDA). Participaron 453 estudiantes de 22±4,0 años, los resultados se evaluaron mediante análisis de varianza (ANOVA) con un nivel de confianza del 95%. En la mayoría de los alimentos (83,3%) la CSE fue mayor cuando eran “snack” que en “comida”. El tamaño de porción elegido en 5 alimentos fue menor cuando eran “snack” (p<0,05); para el resto de los alimentos no se mostraron diferencias significativas. Respecto al contenido energético ingerido en los dos tiempos de comida, únicamente dos productos, ampliamente reconocidos como snacks, no presentaron diferencias. La densidad energética ingerida de los alimentos estudiados sería mayor si lo consumieran como comida vs snack (p<0,05). Los resultados concuerdan con la evidencia previa sobre los determinantes para consumo de alimentos: los ingredientes del alimento y su complejidad, la saciedad percibida y sus características orosensoriales. Se puede concluir que el contenido energético y nutrimental no fue tomado en cuenta al elegir la cantidad de alimento independientemente de si se ingiriera en “comida” o “snack”. ‘Snack’ is a small portion of food consumed between main meals to obtain energy. Its presence in the diet of adults has increased in the last decade. The objective of the study was to determine the size of the ingested portion and the perception of the expected satiating capacity (ESC) of different kinds of food if they are offered as ‘meals’ or ‘snacks’. A survey was conducted to evaluate the ingested portion size choices and the ESC of 12 selected foods through QDA methodology. 453 students aged 22±4.0 years participated in the study, results were analyzed with ANOVA (95% as confidence level). In most of the given choices of food (83.3%) the ESC was greater when they were offered as ‘snacks’ compared to ‘meals’. The portion size chosen for five food options was smaller when they were considered ‘snack’ (p<0.05); for the rest of the food options, no significant differences were shown. Regarding the energy content ingested at the two mealtimes, only two products, widely recognized as snacks, did not present statistical differences. The consumed energy density of the food choices studied was higher when they were chosen to be consumed as meals vs snacks (p<0.05). The results correspond with previous evidence about the determinants for food consumption: ingredients and complexity of the foods, perceived satiety, and its sensorineural characteristics. It can be concluded that energy and nutritional content was not considered when choosing the amount of food regardless of whether it was ingested as a ‘meal’ or as ‘snack’.

scholarly journals Evaluation of nutrient and anti-nutrient content of both raw and processed velvet bean seed (Mucuna sloanei

2020 ◽  
Vol 44 (4) ◽  
pp. 248-256
Author(s):  
U. E. Ewa ◽  
A. H. Akinmutimi ◽  
G. S. Ojewola ◽  
D. N. Onunkwo
Keyword(s):  
Broiler Chickens ◽  
Crude Protein ◽  
Energy Content ◽  
Nutrient Content ◽  
Crude Protein Content ◽  
Nutritional Content ◽  
Velvet Bean ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Local Farmers

 The nutrient and anti-nutrient content of raw, boiled, and boiled with potassium sesquioxide(akanwu) Mucuna sloanei seed meal(MSSM) were investigated. A total of 120 day old broiler chickens were used. There were 4 treatments each replicated into 3 with 10 birds per replicate in a completely randomized design (CRD). Four treatment diets were formulated. Diet 1 served as control containing raw Mucunal, while diets 2, 3, and 4 had boiled Mucuna, Mucuna boiled with ankanwu and boiled Mucuna mix with enzyme, respectively added to them at 5% level of inclusion. The birds were allowed 7 days to get stabilized before being randomly assigned to the experimental diets that lasted for 49 days. The crude protein content of the raw was significantly higher (P<0.05) than that of the boiled and boiled with potash. Processing reduced the energy content of raw Mucuna seed from 4.73 Kcal/g (raw) to 3.90 cal/g(boiled) and 3.81Kcal/g (boiled with akanwu, BWA). Boiled MSSM had a significantly (P< 0.05) higher content of Na, K, Ca, P and Mg, than that of BWA. The calcium (1.87) content of the boiled was significantly (P<0.05) higher than that of the raw (1.665). There were significant (P<0.05) increases in Fe, Cu, Zn and Mnin the processed over the raw.BWA resulted in a significantly (P<0.05) higher decrease in anti-nutritional content of the seed. B Mucuna sloanei Mucuna akanwu. Mucuna sloanei, sesquioxid soiling method is selected as the best method of detoxification for seeds since it was able to make 84.18% reduction of L-DOPA which is the major anti-nutrient in and 98.40% reduction of trypsin inhibitor a wide spread anti-nutrient among legumes. In addition it is amethod of detoxification that can be well adapted to by the local farmers as against that of boiling with potash which involves the preparing of potash solution and additional cost

scholarly journals YELLOW CORN BISCUITS FOR EARLY CHILDHOOD: HIGH ENERGY AND BETA-CAROTENE

2017 ◽  
Vol 7 (1) ◽  
pp. 77-82
Author(s):  
Siti Fathonah ◽  
Rosidah Rosidah ◽  
Stella Septianarta
Keyword(s):  
Early Childhood ◽  
Energy Density ◽  
Corn Starch ◽  
Energy Content ◽  
Beta Carotene ◽  
Nutrient Content ◽  
High Energy ◽  
Scale Production ◽  
Yellow Corn ◽  
Industrial Scale Production

Snacks which are most widely consumed by early childhood are biscuits. The conventional raw ingredients of biscuits are varied with yellow corn starch, which contains beta-carotene. The composition of yellow corn biscuit consists of 50% yellow corn starch, 40% wheat flour, and 10% cornstarch, and butter. The use of butter was varied in 25%, 30%, and 35%. An analysis was conducted on its energy content, protein, fat, and beta-carotene, as well as acceptance. The results of the study showed nutrient content was not entirely different from the use of margarine 25% and 35%, the energy was 441-468 kcal, protein was 6.4 to 7.3%, fat was 18.3 to 21.7%, and beta-carotene 2,721 -4,134 mg. The energy density of corn biscuits was 3.5 - 3.9 g / 1000 kJ. Yellow corn biscuits were considered as high-energy biscuits (> 400 kcal). The organoleptic test of the biscuits in early childhood conducted on all indicators (color, aroma corn, fragrant aroma, and crispness, sweet and savory taste) showed that the biscuits were categorized as likable. The use of different percentage of margarine is not significant concerning the acceptability of biscuits, except for the aspect of the fragrance and sweetness between the use of margarine 30% to 35%. Industrial-scale production is necessary for the dissemination of the consumption of yellow corn biscuits with margarine 35%, in particular for the early childhood

Demonstrating Nutrient Cost Gradients: A Brooklyn Case Study

2014 ◽  
Vol 84 (5-6) ◽  
pp. 244-251 ◽  
Author(s):  
Robert J. Karp ◽  
Gary Wong ◽  
Marguerite Orsi
Keyword(s):  
Low Income ◽  
Energy Content ◽  
Food Selection ◽  
The United States ◽  
United States Department ◽  
Micronutrient Deficiencies ◽  
Caloric Density ◽  
Low Income Families ◽  
The Cost ◽  
The Impact

Abstract. Introduction: Foods dense in micronutrients are generally more expensive than those with higher energy content. These cost-differentials may put low-income families at risk of diminished micronutrient intake. Objectives: We sought to determine differences in the cost for iron, folate, and choline in foods available for purchase in a low-income community when assessed for energy content and serving size. Methods: Sixty-nine foods listed in the menu plans provided by the United States Department of Agriculture (USDA) for low-income families were considered, in 10 domains. The cost and micronutrient content for-energy and per-serving of these foods were determined for the three micronutrients. Exact Kruskal-Wallis tests were used for comparisons of energy costs; Spearman rho tests for comparisons of micronutrient content. Ninety families were interviewed in a pediatric clinic to assess the impact of food cost on food selection. Results: Significant differences between domains were shown for energy density with both cost-for-energy (p < 0.001) and cost-per-serving (p < 0.05) comparisons. All three micronutrient contents were significantly correlated with cost-for-energy (p < 0.01). Both iron and choline contents were significantly correlated with cost-per-serving (p < 0.05). Of the 90 families, 38 (42 %) worried about food costs; 40 (44 %) had chosen foods of high caloric density in response to that fear, and 29 of 40 families experiencing both worry and making such food selection. Conclusion: Adjustments to USDA meal plans using cost-for-energy analysis showed differentials for both energy and micronutrients. These differentials were reduced using cost-per-serving analysis, but were not eliminated. A substantial proportion of low-income families are vulnerable to micronutrient deficiencies.

Fine-scale taxonomic and temporal variability in the energy density of invertebrate prey of juvenile Chinook salmon Oncorhynchus tshawytscha

2020 ◽  
Vol 655 ◽  
pp. 185-198
Author(s):  
J Weil ◽  
WDP Duguid ◽  
F Juanes
Keyword(s):  
Energy Density ◽  
Chinook Salmon ◽  
Temporal Variability ◽  
Energy Content ◽  
Single Point ◽  
Single Species ◽  
Fine Scale ◽  
Temporal Differences ◽  
Juvenile Chinook Salmon ◽  
Juvenile Chinook

Variation in the energy content of prey can drive the diet choice, growth and ultimate survival of consumers. In Pacific salmon species, obtaining sufficient energy for rapid growth during early marine residence is hypothesized to reduce the risk of size-selective mortality. In order to determine the energetic benefit of feeding choices for individuals, accurate estimates of energy density (ED) across prey groups are required. Frequently, a single species is assumed to be representative of a larger taxonomic group or related species. Further, single-point estimates are often assumed to be representative of a group across seasons, despite temporal variability. To test the validity of these practices, we sampled zooplankton prey of juvenile Chinook salmon to investigate fine-scale taxonomic and temporal differences in ED. Using a recently developed model to estimate the ED of organisms using percent ash-free dry weight, we compared energy content of several groups that are typically grouped together in growth studies. Decapod megalopae were more energy rich than zoeae and showed family-level variability in ED. Amphipods showed significant species-level variability in ED. Temporal differences were observed, but patterns were not consistent among groups. Bioenergetic model simulations showed that growth rate of juvenile Chinook salmon was almost identical when prey ED values were calculated on a fine scale or on a taxon-averaged coarse scale. However, single-species representative calculations of prey ED yielded highly variable output in growth depending on the representative species used. These results suggest that the latter approach may yield significantly biased results.

Problems of preserving the norms of Adyge khabz in the context of globalization (based on the materials of a sociological study)

2021 ◽  
Vol 21 (2) ◽  
pp. 90-93
Author(s):  
Z.Kh. Guchetl ◽  
◽  
O.I. Kuskarova ◽  
Keyword(s):  
National Identity ◽  
Cultural Values ◽  
Ethnic Groups ◽  
Modern Society ◽  
Sociological Research ◽  
North Caucasus ◽  
Sociological Study ◽  
Ethical Codes ◽  
The North

In this article, the authors comprehend the moral and ethical phenomenon of "Adyge habz the problems of its preservation and development in modern society in the context of globalization. The study of traditions is undoubtedly relevant in modern conditions, when many ethnic groups persistently retain interest in past values, their origins and prospects. The authors note that this problem is relevant not only for the Adygs, but also for other peoples of the North Caucasus, which have their own analogues of national moral and ethical codes. Based on the results of the conducted sociological research, it is concluded that the role of Adyghism (adygag) in the system of traditional ethno-cultural values of the Adyghes has decreased, and therefore there is a need to revive and develop the national identity of the Adyghes.

Optimum torrefaction range for Macaw husks aiming its use as a solid biofuel

2021 ◽  
pp. 1-28
Author(s):  
Robson L Silva ◽  
Omar Seye ◽  
Paulo P. S. Schneider
Keyword(s):  
Energy Density ◽  
Mass Loss ◽  
Energy Content ◽  
Residence Times ◽  
Biomass Feedstock ◽  
Severity Factor ◽  
Optimization Criteria ◽  
Residual Biomass ◽  
Solid Biofuel

Abstract Biomass feedstock is broadly available in many countries and a significant amount of residual biomass comes from agriculture and forest crops. This study aims to identify a consistent criteria for optimize Macaw husks torrefaction process maximizing the energy content and minimizing the mass loss. The optimization criteria is based on the Severity Factor (SF), HHVTorrified and ηSolid-Yield. The energy density (ρEnergy) does not provide consistent and indisputable evidence as an optimization criteria; the same applies to Energy-Mass Co-benefit Index (EMCI) and ηEnergy-Yield. This investigation combined few temperatures (180°C, 220°C, and 260°C) with different residence times (20, 40, and 60 min) and found that the optimum torrefaction range for Macaw husk is 220

scholarly journals Nutritional Content and Microbial Quality of Complementary Foods Produced from Blends of Orange-Fleshed Sweet Potato and Edible Insects

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 732-732
Author(s):  
Isaac Agbemafle ◽  
Doris Hadzi ◽  
Francis Amagloh ◽  
Francis Zotor ◽  
Manju Reddy
Keyword(s):  
Sweet Potato ◽  
Infant Nutrition ◽  
Energy Content ◽  
Plate Count ◽  
Microbial Quality ◽  
Edible Insects ◽  
Nutritional Content ◽  
Complementary Foods ◽  
Steam Cooking ◽  
Orange Fleshed Sweet Potato

Abstract Objectives Improved formulations of complementary foods (CFs) with animal-source foods (ASFs) is an eminent strategy to improve infant nutrition, but they are expensive and not readily available in many food insecure settings which are a haven of edible insects. Hence, we developed orange-fleshed sweet potato (OFSP) based CFs supplemented with Cricket or palm weevil larvae (PWL), examined its nutritional content and microbial quality for infant feeding. Methods OFSP roots were sourced from local farmers, peeled, sliced, steam cooked and mechanically dried into OFSP flour. Cricket powder and PWL paste were obtained from commercial producers, steam cooked, and mechanically dried into Cricket/PWL flours. OFSP flour was mixed with either Cricket/PWL flours in the ratios of 100:0 (control), 85:15, 70:30, and 50:50 and used to produce ready-to-eat CFs. The CFs were evaluated for nutrient composition and microbial contamination using standard methods. ANOVA followed by Dunnett's test was used to compare all the formulations to the control. Results There were increase in protein (4.80 to 36.75%), iron (1.26 to 4.38 mg/100 g), zinc (0.69 to 10.65 mg/100 g) and calcium (45.54 to 152.77 mg/100 g) contents of the OFSP-based CFs with increased supplementation with Cricket/PWL flour. The carbohydrate and β-carotene content decreased but the energy content increased with increased supplementation with cricket/PWL flour from 344.52 Kcal/100 g in 100% OFSP CF to 541.09 Kcal/100 g in 50:50 CFs (OFSP: PWL) (P = 0.001). Aerobic mesophilic count (AMC) of the OFSP: Cricket CFs was 60 cfu/g as compared to 1300 cfu/g for the OFSP: PWL CFs. Comparing the OFSP-based Cricket/PWL CFs to the commercial Cricket or PWL, there was 35–331-fold reduction in AMC. Bacillus cereus (BC), aerobic (APC) and anaerobic plate count (NPC) was 0 cfu/g for the OFSP: Cricket CFs. BC, APC and NPC were 100, 260 and 130 cfu/g respectively for the OFSP: PWL CFs. Conclusions Steam cooking, then mechanical drying significantly reduced microbial concentrations in commercial Cricket and PWL to below minimum limits set by the Ghana Standards Authority for CFs requiring heating to boiling before consumption. OFSP-based Cricket/PWL composite flours could be safe viable alternatives as nutritious CFs in countries where they are culturally accepted as food. Funding Sources Nutritional Sciences Council at Iowa State University.

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