scholarly journals Nutritional Quality of Vegetarian and Non-Vegetarian Dishes at School: Are Nutrient Profiling Systems Sufficiently Informative?

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2256
Author(s):  
Romane Poinsot ◽  
Florent Vieux ◽  
Christophe Dubois ◽  
Marlène Perignon ◽  
Caroline Méjean ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Primary Schools ◽  
Dairy Products ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Nutrient Adequacy ◽  
Nutrient Profiling ◽  
Almost All

In France, school canteens must offer a vegetarian meal at least once per week. The objective was to evaluate the nutritional quality of school main dishes. A database of main dishes served in primary schools was first split into non-vegetarian (n = 669) and vegetarian (n = 315) categories. The latter has been divided into three sub-categories: vegetarian dishes containing cheese, vegetarian dishes containing eggs and/or dairy products but no cheese and vegetarian dishes without any eggs, cheese or other dairy products (vegan). Categories and sub-categories were compared based on nutrient adequacy ratios for “protective” nutrients (proteins, fibres, vitamins, minerals, essential fatty acids), the contents of nutrients to be limited (saturated fatty acids (SFA), sodium, free sugars) and on two nutrient profiling systems (SAIN,LIM and Nutri-Score). The vegetarian category and the non-vegetarian category displayed “adequate” levels (≥5% adequacy for 100 kcal) on average for almost all “protective” nutrients. The three sub-categories of vegetarian dishes displayed good SAIN,LIM and Nutri-Score profiles on average, although key nutrients were lacking (vitamin B12, vitamin D and DHA) or were present in insufficient amounts (vitamin B2 and calcium) in the vegan sub-category. The sub-category containing eggs and/or dairy products other than cheese was a good compromise, as it provided protective nutrients associated with eggs and fresh dairy products, while the sub-category containing cheese provided higher levels of SFA. Nutrient profile algorithms are insufficiently informative to assess the nutritional quality of school dishes.

scholarly journals Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

2020 ◽  
Vol 55 ◽  
Author(s):  
Hernán Antonio Alzate Díaz ◽  
Adriana Patricia Muñoz Ramírez ◽  
Maurício Gustavo Coelho Emerenciano ◽  
Sandra Clemencia Pardo Carrasco
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Protein Sources ◽  
Nutritional Characteristics ◽  
Biofloc Technology ◽  
Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

scholarly journals Lake restoration influences nutritional quality of algae and consequently Daphnia biomass

Hydrobiologia ◽  
2020 ◽  
Vol 847 (21) ◽  
pp. 4539-4557 ◽  
Author(s):  
S. J. Taipale ◽  
K. Kuoppamäki ◽  
U. Strandberg ◽  
E. Peltomaa ◽  
K. Vuorio
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Positive Impact ◽  
Essential Fatty Acids ◽  
Keystone Species ◽  
Zooplankton Biomass ◽  
Epa And Dha ◽  
Phytoplankton Communities ◽  
Restoration Measures

AbstractFood quality is one of the key factors influencing zooplankton population dynamics. Eutrophication drives phytoplankton communities toward the dominance of cyanobacteria, which means a decrease in the availability of sterols and long-chain polyunsaturated fatty acids (EPA and DHA). The effects of different restoration measures on the nutritional quality of the phytoplankton community and subsequent impacts on zooplankton biomass have rarely been considered. We analyzed the nutritional quality of phytoplankton in the eutrophic Lake Vesijärvi in southern Finland over a 37-year period, and studied the impacts of two restoration measures, biomanipulation and hypolimnetic aeration, on the abundance of high-quality phytoplankton. We found that biomanipulation had a positive impact on the abundance of taxa synthesizing sterols, EPA, and DHA and, concurrently, on the biomass of the keystone species Daphnia. In contrast, hypolimnetic aeration did not result in such a beneficial outcome, manifested as a decrease in the abundance of Daphnia and frequent phytoplankton blooms dominated by cyanobacteria suggesting reduction in the nutritional quality of food for Daphnia. Our analysis shows that the determination of the nutritional value of algae and the contribution of essential fatty acids and sterols is an effective method to evaluate the success of various restoration measures.

scholarly journals Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1418 ◽  
Author(s):  
Janice Ramos de Sousa ◽  
Raquel B. A. Botelho ◽  
Rita de Cássia C. A. Akutsu ◽  
Renata Puppin Zandonadi
Keyword(s):  
Fatty Acids ◽  
Low Income ◽  
Nutritional Quality ◽  
Trans Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Food Groups ◽  
Cross Sectional ◽  
The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

scholarly journals The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 199
Author(s):  
Adriana Di Di Trana ◽  
Ambra Rita Di Di Rosa ◽  
Margherita Addis ◽  
Myriam Fiori ◽  
Antonino Di Di Grigoli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Southern Italy ◽  
Saturated Fatty Acids ◽  
Raw Milk ◽  
Feeding System ◽  
Health Index ◽  
Production Area ◽  
Fat Soluble Vitamins

Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive system. The effects of the month of production on gross composition, MUFA, PUFA, PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, TPC, TEAC, and GHIC were evaluated. In CP, CLA, TPC, and GHIC were higher in April than in February. CdM showed higher values in terms of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC in May than in February and September, while low values in terms of protein, moisture, and CLA were found. In VVB, MUFA, PUFA-ω6, and α-tocopherol increased in June compared with April; conversely, protein, FRAP, and TEAC were higher in April. In PS, protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC increased in May compared with January; on the contrary, moisture, NaCl, and TEAC showed high values in January. CN showed higher values in terms of PUFA, PUFA-ω6, PUFA-ω3, TPC, TEAC, and GHIC in April and June compared with January. It is shown that each cheese is unique and closely linked to the production area. Cheeses produced in the spring months showed a high nutritional quality due to the greatest presence of healthy compounds originating from an extensive feeding system.

scholarly journals Nutritional Quality of Lunches Served in South East England Hospital Staff Canteens

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1843 ◽  
Author(s):  
Agnieszka Jaworowska ◽  
Gabriela Rotaru ◽  
Tatiana Christides
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Hospital Staff ◽  
Portion Size ◽  
Noncommunicable Diseases ◽  
Traffic Light ◽  
Total Fat ◽  
South East England

Worksite canteens generally are characterized by obesogenic environments, which offer access to energy-dense foods and sugar-sweetened beverages rather than nutrient-rich food. This study assessed the nutritional quality of hot lunches offered in National Health Service (NHS) hospital staff canteens: 35 side dishes and 112 meals were purchased from 8 NHS hospital staff canteens. The meals were analyzed for portion size, energy, protein, total fat, saturated fatty acids (SFAs), salt, and the sodium to potassium ratio. The vegetarian and meat-based lunch meals served in the hospital staff canteens tended to be high in energy, total fat, saturated fatty acids, and salt: 40%, 59% and 67% of meat meals and 34%, 43%, and 80% of vegetarian meals were assigned the red traffic light label for total fat, salt, and SFAs per portion, respectively. Similar types of meals, but served in different hospitals, varied considerably in their nutritional quality. The consumption of some lunch meals could provide more than 50% of recommended total fat, SFAs, and salt for both men and women and daily energy for women. The majority of analyzed lunch meals were characterized by an unfavorable nutrient profile, and regular consumption of such meals may increase the risk of noncommunicable diseases.

Fatty acids composition, cholesterol and vitamin E contents of Longissimus dorsi and Semitendinosus muscles of Suino Nero Lucano pigs slaughtered at two different weights

2015 ◽  
Vol 55 (8) ◽  
pp. 1037 ◽  
Author(s):  
Annamaria Perna ◽  
Amalia Simonetti ◽  
Immacolata Intaglietta ◽  
Emilio Gambacorta
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Longissimus Dorsi ◽  
Slaughter Weight

The nutritional quality of the lipid fraction of two muscles (Longissimus dorsi and Semitendinous) from Italian autochthonous genotype Suino Nero Lucano pigs slaughtered at two different weights was evaluated. Meat of Suino Nero Lucano pig showed a relatively low content of cholesterol and a higher proportion of unsaturated (UFA) than saturated fatty acids (SFA). Total cholesterol content was influenced by muscle, being higher in Longissimus dorsi (LD) than in Semitendinous (ST) muscle. No significant effects related to slaughter weight or muscle were found regarding vitamin E content. Slaughter weight strongly influenced n-3 and n-6 polyunsaturated fatty acids (PUFA) contents that decreased with increasing weight, and consequently, PUFA/SFA ratio. Muscle markedly influenced the contents of SFA, monounsaturated fatty acids (MUFA), and PUFA, and the dietetic properties of the meat. ST muscle, compared with the LD muscle, showed higher PUFA/SFA and PUFA n-6/PUFA n-3 ratios, and lower atherogenic and thrombogenic indices.

scholarly journals Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 416
Author(s):  
Francesca Biandolino ◽  
Isabella Parlapiano ◽  
Giuseppe Denti ◽  
Veronica Di Nardo ◽  
Ermelinda Prato
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Mytilus Galloprovincialis ◽  
Saturated Fatty Acids ◽  
Cooking Methods ◽  
Fatty Acid Profiles ◽  
Quality Indices ◽  
Lipid Quality

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices.

scholarly journals Quantification of Essential Fatty Acids and Assessment of the Nutritional Quality Indexes of Lipids in Tilapia Alevins and Juvenile Tilapia Fish (Oreochromis niloticus)

2014 ◽  
Vol 3 (3) ◽  
pp. 105 ◽  
Author(s):  
Ivane Benedetti Tonial ◽  
Debora Francielly Oliveira ◽  
Alexandre Rodrigo Coelho ◽  
Makoto Matsushita ◽  
Fabio Augusto Garcia Coró ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Essential Fatty Acids ◽  
Juvenile Fish ◽  
Atherogenic Index ◽  
Total Lipids ◽  
Beneficial Effects ◽  
Thrombogenic Index ◽  
Quality Indexes

<p>To determine the nutritional quality of the lipid segment in tilapia (<em>Orechromis niloticus</em>) during different periods of development (alevins and juveniles), the total lipids (TL), linolenic (LNA), eicosapentaenoic (EPA), docosapentaenoic (DHA), linoleic (LA) and arachidonic (AA) acids were quantified , and the lipid nutritional quality indexes were calculated for the tilapia. The lipid profile showed that the species present high indexes of monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) in both development phases. The indexes of nutritional quality of lipids, atherogenic index (AI) and thrombogenic index (TI) present low values and represent beneficial health effects, both in the alevin and juvenile fish. The quantifications of LNA, EPA, DHA, LA and AA show the greatest values (mg/g of total lipids) for the juveniles. However, regardless of the development phase in which the tilapia is, the fish may be considered a source of essential fatty acids a kind of potential and nutritional food, reflecting beneficial effects for consumer’s health.</p><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves /> <w:TrackFormatting /> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning /> <w:ValidateAgainstSchemas /> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF /> <w:LidThemeOther>PT-BR</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w:UseAsianBreakRules /> <w:DontGrowAutofit /> <w:SplitPgBreakAndParaMark /> <w:DontVertAlignCellWithSp /> <w:DontBreakConstrainedForcedTables /> <w:DontVertAlignInTxbx /> <w:Word11Ke-->

Effect of Processing on Chemical and Nutritional Changes in Food Lipids

1983 ◽  
Vol 46 (1) ◽  
pp. 61-67 ◽  
Author(s):  
D. A. LILLARD
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Trans Fatty Acids ◽  
Essential Fatty Acids ◽  
Metabolic Effects ◽  
Oxidation Reactions ◽  
Nutritive Quality ◽  
Commercial Processing ◽  
Edible Products

Commercial processing of fats and oil into edible products is done to remove the impurities from the oil. Unless the oil is hydrogenated, very few chemical changes occur during this process to alter the nutritional quality of the oils. Trans fatty acids that are formed during hydrogenation have limited nutritional and metabolic effects if consumed with an adequate supply of essential fatty acids. When lipids or foods containing lipids are heated in the presence of oxygen, they undergo oxidation, which causes degradation of the fatty acids. The free radicals produced in these oxidation reactions may react with proteins, vitamins, or other food constituents and reduce the nutritive quality of the food. However, destruction of flavor or color by these reactions is often noticed before major nutritional damage can occur.

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