The problem of ensuring food security of the Russian Federation and sustainable development of the economy in the context of energy indicators and rates of human food consumption

In this article, the authors consider the problem of ensuring food security of territories as one of the areas of sustainable economic development. The authors' studies have shown that solution to this problem largely depends on the regulation at the state level of individually balanced human nutrition in order to ensure the optimal ratio of the components necessary for life.

Body weight and blood chemistry of wild coatis that feed on discarded human food

ABSTRACT: The coati (Nasua nasua, Linnaeus 1766) is a generalist species, feeding on often-discarded human food in dumpsters around ecological tourism sites. We investigated the body weight and some blood chemistry variables related to the diet of wild coatis from three parks: Parque Municipal das Mangabeiras (PM), Parque Nacional do Caparaó (PNC) e Estação Ecológica Água Limpa (EEAL). We tested the plasma of 53 coatis for high-density lipoprotein (HDL), alanine transaminase (ALT), aspartate transaminase (AST), gamma-glutamyl transferase (GGT), cholesterol (Chol), triglycerides (Trig), and alkaline phosphatase (ALP). Male and female adults did not significantly differ on the weight (P > 0.05) and blood chemistry indexes (P > 0.05). The adult coatis of the PM were heavier than the adult coatis of the other two parks. There were significant differences in HDL (P < 0.04), AST (P < 0.001), ALT (P < 0.001), and GGT (P < 0.001) between adults of the three parks. Only ALT and ALP were significantly different (P < 0.05) among the young coatis. The results suggested the coatis of the three parks have different health status. The consumption of discarded human food seems to affect body weight of the PM coatis. The coatis from PNC and EEAL had blood chemistry profiles suggestive of liver disorder. We recommend carrying on environmental education programs to visitors and additional clinical investigations on coatis from these parks.

Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements

As a result of population growth, an emerging middle-class, and a more health-conscious society concerned with overconsumption of fats and carbohydrates, dietary protein intake is on the rise. To address this rapid change in the food market, and the subsequent high demand for protein products, agriculture, aquaculture, and the food industry have been working actively in recent years to increase protein product output from both production and processing aspects. Dietary proteins derived from animal sources are of the highest quality, containing well-balanced profiles of essential amino acids that generally exceed those of other food sources. However, as a result of studies highlighting low production efficiency (e.g., feed to food conversion) and significant environmental impacts, together with the negative health impacts associated with the dietary intake of some animal products, especially red meats, the consumption of animal proteins has been remaining steady or even declining over the past few decades. To fill this gap, researchers and product development specialists at all levels have been working closely to discover new sources of protein, such as plant-based ingredients. In this regard, microalgae have been recognized as strategic crops, which, due to their vast biological diversity, have distinctive phenotypic traits and interactions with the environment in the production of biomass and protein, offering possibilities of production of large quantities of microalgal protein through manipulating growing systems and conditions and bioengineering technologies. Despite this, microalgae remain underexploited crops and research into their nutritional values and health benefits is in its infancy. In fact, only a small handful of microalgal species are being produced at a commercial scale for use as human food or protein supplements. This review is intended to provide an overview on microalgal protein content, its impact by environmental factors, its protein quality, and its associated evaluation methods. We also attempt to present the current challenges and future research directions, with a hope to enhance the research, product development, and commercialization, and ultimately meet the rapidly increasing market demand for high-quality protein products.

A Reflection on the State of Multisensory Human–Food Interaction Research

We present a perspective article on the state of multisensory human–food interaction (MHFI) research and lay out some reflections for research and development in this area of inquiry, based on a revision of the different spaces that we have co-created with researchers in this space. We begin by conceptualizing and defining MHFI, before moving onto presenting some of its major themes, as well as possible ways in which such themes can guide future research in the area. This article provides key definitions and foundations for the area of MHFI, as well as a first point of contact for those interested in it.

Historical and Current Perspective of Oyster Mushroom (Pleurotus ostreatus) Cultivation in South Korea

We review edible mushrooms in South Korea, primarily focused on oyster mushroom (OM) (Pleurotus ostreatus), which shows the highest production among the mushrooms grown for industrial purposes, and it takes up almost 32% of the total production. We aimed to describe their historical uses, common cultivars, and specific characteristics that make them one of the most viable food sources or functional materials. About 15,000 mushroom varieties are known, and 2,000 varieties are possible as human food. Generally, OM has long been studied the most widely as an edible mushroom compared to the other mushrooms in South Korea. Recently, there has been a growing interest in food mushrooms as the production of O.M. is characterized by low greenhouse gas emissions compared to animal breeding in South Korea. Also, OM is often highlighted as nutritious side dishes to serve with rice. Thus, facilitating O.M. production and consumption could contribute to human health and environmental conservation in the near future. Over the years 2015–2020, Pleurotus sajor (PS) export increased by 189.9% (US$ 130,000) compared to 2010-2015. The O.M. cultivation tends to increase rapidly in developing countries for human food and compost or insect foods after cultivation, for example, internal use of culture media or sawdust dump of willow growing environmental conditions. In South Korea, mushroom research has started in the 1960s by the horticultural research center of Rural Development of Administration. In the early 1970s, OM cultivation methods using paddy straw were first developed globally. In 1974, NONGGI-2-1-ho cultivar was developed. In 1976, various practices for water management, disinfection, and fermentation were developed, resulting in substantial yield increases. From 1986, labor-saving paddy straw binders, cutting machines, disinfection boilers, wager suppliers were produced and started being supplied to the farmers. In the 1980s, cotton waste was used as a substrate for cultivation of OM, where water content was identified as the dominant controlling factor for yields. Cotton waste is the best substrate material for summer OM. After using cotton waste, it is commonly replaced with paddy straw. Recently, growers use poplar sawdust, oak sawdust, and rice bran mixed at a ratio of 40:40:20 (v/v/v) instead of cotton waste. When adjusting the nutrients of a medium, the nitrogen content is the crucial factor in determining the yield of OM. There is an additional attempt to add functionality by using alternative plant materials, such as Hovenia dulcis known for liver protection and anti-cancer effects, as well as Acer tegmeutosum and Rhus verniciflura. Further research is in progress to search for and new medium materials effective for OM cultivation.

Teaching Individuals with Down Syndrome and Moderate or Severe Intellectual Disability with The Aim of Their Acquiring, Retaining and Recalling Knowledge: An Intervention Programme for Discovering and Understanding the Environment

<p class="p1">Three adults with Down syndrome (DS, hereafter) and moderate or severe intellectual disability were taught the growth stages of wheat (cultivation, tillage, threshing), the products that are derived from it<del cite="mailto:reviewer" datetime="2021-10-24T06:08">,</del> and how this staple human food grain is produced, with the aim of their acquiring knowledge, retaining it and being able to recall it from memory. A quasi-experimental baseline design was implemented. The participants were taught using questions and images, and their answers were examined and re-examined after withdrawing the initial training tools (questions and images) in order to show whether they were able to acquire, retain and recall the knowledge. The intervention program<ins cite="mailto:reviewer" datetime="2021-10-24T06:05">me</ins> lasted two months. In order to check the effectiveness of the intervention and the maintenance of the new information<ins cite="mailto:reviewer" datetime="2021-10-24T11:16">,</ins> as well as to draw the respective conclusions, evaluations were carried out before the intervention, <del cite="mailto:reviewer" datetime="2021-10-24T06:10">right </del><ins cite="mailto:reviewer" datetime="2021-10-24T06:10">immediately </ins>after it<ins cite="mailto:reviewer" datetime="2021-10-24T06:10"> and </ins><del cite="mailto:reviewer" datetime="2021-10-24T06:10">, but also </del>two weeks after its completion. The results showed that the three participants acquired knowledge about the growth stages of wheat, its products<del cite="mailto:reviewer" datetime="2021-10-24T06:10">,</del> and this staple human food, they retained that knowledge and were able to recall and narrate it in two subsequent probes conducted one and two weeks after the initial probe without the help of questions and images. The results of this intervention show that individuals with DS and moderate or severe intellectual disability can be educated and acquire knowledge, as well as retain and recall it. An additional important finding is that repeated recalling of knowledge promotes long-term retention.</p>