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  • Articles  (326)
  • Emerald  (326)
  • 2000-2004  (326)
  • 1950-1954
  • Process Engineering, Biotechnology, Nutrition Technology  (326)
  • 1
    Electronic Resource
    Electronic Resource
    Technical, economic and consumer barriers to the consumption of reduced fat bakery products (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 16-18 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Qualitative research with both consumers and industry representatives, in this MAFF-funded project, allowed assessment of current barriers to the production and consumption of reduced fat bakery products. In addressing the way forward, there were four key areas where barriers existed: consumer attitudes, product quality (technical), economic and legislative issues. These must be tackled if reduced fat bakery products are to succeed in the marketplace.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010304710
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  • 2
    Electronic Resource
    Electronic Resource
    Five a day - challenges and achievements (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 30-34 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Ministry of Agriculture, Fisheries and Food funded the project increasing vegetable and fruit consumption between 1994 and 1996. The project was carried out in three phases comprising a nationwide survey of attitudes towards increasing fruit and vegetable intake, a community-based intervention trial and a workplace intervention trial. This paper reports qualitative data from focus group work with participants of the phase 2 community intervention describing some of the realities and challenges associated with achieving five a day in a free-living setting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010304747
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  • 3
    Electronic Resource
    Electronic Resource
    Foreign bodies cause most recalls (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 187-191 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Foreign body contamination of food and drink products is the single biggest cause of product recalls in the UK. However, not every foreign body incident need result in a recall, and immediate scientific investigation of the nature and cause of the foreign body can help manufacturers determine the best approach to dealing with a specific incident and in preventing its recurrence.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010330225
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  • 4
    Electronic Resource
    Electronic Resource
    Dietary advice to customers of a retail pharmacy store (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 310-312 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The initiative, to enable customers to receive dietary advice from a state-registered dietitian, in the pharmacy stores of Superdrug in the Midlands, provided an easily accessible and useful way of making available such advice to those visiting the store.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010352898
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  • 5
    Electronic Resource
    Electronic Resource
    What is the future for GM foods in the UK? (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 19-23 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An Institute of Grocery Distribution (IGD) industry workshop to explore possible future scenarios for GM foods concluded that, from the current market rejection of GM soya, any development of consumer acceptance of GM products will be a gradual process. Niche markets are likely to develop first, possibly through the introduction of products delivering overt consumer benefits. Mainstream markets, possibly leading to full consumer acceptance of GM products, may eventually follow. The timescale for these changes is likely to be at least five to ten years for the development of niche markets, and possibly as long as 20 or even 40 years for full acceptance of GM products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110361211
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  • 6
    Electronic Resource
    Electronic Resource
    Integrated software for hygiene management (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 27-31 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Describes the first fully integrated software program for hygiene management for food processors; a look at the company which developed it; the reasons behind its development; and who in the workplace uses it. The software provides manufacturers with complete control over all aspects of hygiene. It is particularly applicable to short-life/high-care products such as sandwiches and snack foods. In this rapidly growing industry sector, major sandwich retailers are increasingly insisting that suppliers provide hygiene audits and compliance with the new European Food Safety Inspection Scheme (EFSIS) before they will accept products from a supplier.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110361329
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  • 7
    Electronic Resource
    Electronic Resource
    Conference review: nutrition and health in younger women (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 67-71 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A recent national survey raised concern about the diets and lifestyle habits of young women. Whilst nutrient intakes among the younger groups were generally adequate, some girls aged 15-18 years had low intakes of many nutrients including vitamin A, folate, zinc, iron and calcium and low vitamin D status and ferritin levels. Of girls of this age, 16 per cent were dieting to lose weight and energy intake was low in relation to the estimated average requirement. Moreover, 69 per cent were not meeting the Health Education Authority recommendation for moderate activity levels. In response to these findings the British Nutrition Foundation held a one-day conference to discuss current nutrition and lifestyle issues for younger women.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110366973
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  • 8
    Electronic Resource
    Electronic Resource
    Tea as a protective agent in cardiovascular health (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 75-79 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tea is one of the most popular and widely consumed beverages in the world. This product of Camellia sinensis is a rich source of polyphenolic flavonoids. These agents are known to possess potent antioxidant activity in vitro and may contribute up to 45 per cent of daily antioxidant intake in the United Kingdom. A range of epidemiological evidence suggests that tea consumption may have a protective effect against cardiovascular disease. It is inferred that this effect is a consequence of flavonoids protecting low density lipoprotein from oxidative damage. This assertion however is as yet not supported by a large body of in vivo observations. There is now a great need to explore alternative mechanisms for the cardioprotective actions of tea flavonoids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110366991
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  • 9
    Electronic Resource
    Electronic Resource
    Injured bacteria in foods (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 84-88 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Food can contain a variety of micro-organisms such as the bacteria Salmonella and E. coli and the yeasts and moulds. The presence of micro-organisms in foodstuffs can affect both the safety and quality of the product. Consequently, food manufacturers have developed food processing treatments that help preserve foods, by destroying the micro-organisms that are present or by injuring them and thus preventing their growth. There are many sites within a bacterial cell that can become damaged when the bacteria are subjected to these food processing treatments. These sites include the genetic material of the cell (DNA, RNA) and also the cell membrane. Some bacteria have developed ways to survive some processing treatments. These include the production of heat shock and cold shock proteins that help the cell function normally under higher or lower temperatures than normal. Some treatments will cause irreparable damage and the cells will be destroyed. However, sometimes the damage will be repairable and the cells are able to repair and recover. The micro-organisms that are destroyed by processing will not cause subsequent food poisoning or spoilage, but organisms that are injured and become repaired could cause subsequent food spoilage or poisoning. The uninjured cells will be those organisms that are most easily detected and enumerated by current microbiological methods. The results gained from use of these methods are used to assess the risks of food spoilage and safety. However, the injured bacteria must also be accounted for. These organisms can also pose a food safety and/or spoilage risk as they can repair if the conditions become favourable. Therefore suitable test methods to detect bacteria within foodstuffs should be developed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110367008
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  • 10
    Electronic Resource
    Electronic Resource
    Nutritional status of Brazilian lactating women (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 194-200 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dietary intake and anthropometric measurements (body weight and skinfold thickness) of 42 lactating mothers were monitored for six months postpartum. Dietary questionnaires were also applied. Nutrient consumption was compared with the recommended dietary allowances. The corporal weight decreased gradually over the period. The thigh skinfold was the one that reached statistically significant variation. The mean energy intake was 1,911 kcal/day and 2,144 kcal/day during first and sixth months respectively. The daily most consumed foods, within the respective food groups, were: rice, bread, beans, milk, fish, bananas, oranges, fruit juices and oil. The diets were hyperproteic during the studied period. Dietary inadequacies regarding micronutrients were also observed, especially for folate, Zn and calcium. These results indicate that the Brazilian lactating women of low socioeconomic status are at high risk of energy and nutrient inadequacies. This information may be of great value to improve lactating women's diets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110392280
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  • 11
    Electronic Resource
    Electronic Resource
    The anti-bacterial activity of 12 against (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 238-241 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A total of 12 Alliums, used for culinary purposes, were examined for anti-bacterial activity against Escherichia coli using disc assay and minimum lethal concentration methods. The 12 Alliums were: garlic (Allium sativum); onion (A. cepa); shallot (A. cepa var. ascolonicum); everlasting onion (A.cepa "Perutile"); ramsons (A.ursinum); leek (A. porrum); chives (A. schoenoprasum); wild leek (A. ampeloprasum); Babington's leek (A. ampeloprasum var. babingtonii); Chinese chives (A. ramosum); nodding onion (A. cernuum) and crow garlic (A. vineale). Garlic, ramsons, wild leek, Babington's leek, Chinese chive and crow garlic exhibited anti-bacterial activity. The correlation coefficient between the results of the disc assay and minimum lethal concentration methods was highly significant (r = 0.977; p = 0.0001).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/EUM0000000005614
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  • 12
    Electronic Resource
    Electronic Resource
    Consumer perception of food risk in chicken meat (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 270-279 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Growing concerns about risks to public health have heightened consumer awareness of safety in food consumption. Understanding consumer perception of risk and impact on purchase behaviour is a key issue for the mutual benefit of both consumers and food industry. An exploratory study in the form of personal interviews was carried out to investigate the perceived main food risks in chicken meat product, together with the components of perceived loss and risk reducing strategies. The results suggested the importance of lifestyle loss as a separate factor along with health, financial, time, and product performance loss. Risk reducing strategies adopted by consumers were matched with the marketing strategies used by the food industry, such as product quality assurance, product information and pricing. Consumers felt able to reduce exposure to food safety risk by personal control in the post-purchase handling and preparation of chicken meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110409092
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  • 13
    Electronic Resource
    Electronic Resource
    Food and nutrient intake of Hallelujah vegetarians (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 293-304 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reports the results of a survey of followers of the mostly raw, pure vegetarian, Hallelujah diet, which is promoted by the Hallelujah Acres Foundation in the USA. Seven-day semi-quantitative dietary records kept by 141 followers of the diet were collected and analyzed for nutrient intake. Claims self-reported improvements in health and quality of life after adoption of the diet were significant (p 〈 1E-07). Mean daily consumption of fruits and vegetables was 6.6 servings and 11.4 servings, respectively. Salads, fruits, carrot juice and grain products provided 60-88 per cent of most nutrients. The mean energy intake was 1,460kcal/day for women and 1,830kcal/day for men. Claims that, with some modifications, this diet pattern allows people to adopt a low calorie diet sufficient in most nutrients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110409128
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  • 14
    Electronic Resource
    Electronic Resource
    Taste of Success (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 5-8 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Explains the new Taste of Success scheme, which aims to reward good work with food in UK schools. The scheme has been running since September 2001, is supported by Sainsbury's, the Design and Technology Association, the British Nutrition Foundation and the Department for Education and Skills. It reviews the scheme's operation, comprising an awards scheme for pupils to gain recognition of their practical food work, online resources to provide information on product development issues and manufacturing case studies and training sessions for teachers. To date, over 10,000 pupils from around the UK have taken part in the scheme.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650210412123
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  • 15
    Electronic Resource
    Electronic Resource
    Sociological analysis of food and nutrition in Iran (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 129-135 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper seeks to analyze the food and nutrition of Iran and the impact of the social elements on this system. Regards food and nutrition as a system with the following sub-systems: production, importation, processing, storing, distribution and consumption. In relation to production, there has been a production increase in recent years, yet food shortages continue to exist. Imports of food are on the rise except for beef. Food processing is getting modernized, but traditional processing is not yet standardized. The system of food storing has deficiencies. Food distribution takes place in three different ways, though with some malfunction. Finally, regarding food consumption, there are entirely different patterns among various social classes. Suggests that food production should increase, and that there should be a reduction of food imports, a reduction of food wastages, an increase in the level of processing standards, a reduction in food shortages and better distribution of food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110385837
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  • 16
    Electronic Resource
    Electronic Resource
    Influence of dietary choline and tryptophan on motivational state (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 147-154 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article concludes that dietary choline and tryptophan could influence motivational state. Investigates the link between diet and motivational state. In particular, examines how the neurotransmitter precursors choline and tryptophan are derived from the diet, how an increase in these precursors can enhance the production of the neurotransmitters acetylcholine (ACh) and serotonin (5-HT) in the brain, and finally how the increase in these neurotransmitters can increase neuronal function and, as a result, brain activity. Increased synaptic release of both ACh and 5-HT was found to be associated with increased brain activity. A new "neurotransmitter binding theory" is hypothesised, which is then used to associate increased brain activity with elevations in mood and an increased ability to concentrate, think and make rational decisions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110385864
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  • 17
    Electronic Resource
    Electronic Resource
    Grimsby - still Europe's food town (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 226-229 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A long heritage in making food products from the harvest of some of the world's richest seas and soils has substantiated Grimsby's claim to be "Europe's food town". Since the 1960s, there have been enormous changes in the way in which food raw materials are converted into food products and in the way we buy and use them. Above all, there has been a huge proliferation in the variety of food products on the market. A total of 15,000 people in the town owe their livelihoods to its food companies' continuing innovation to keep ahead of the market.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/EUM0000000005615
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  • 18
    Electronic Resource
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    The use of models in the maintenance of the hygienic quality of foods (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 234-237 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Examines the hazard analysis critical control point system (HACCP) for maintaining the microbiological quality of foods. In particular, it deals with the cooling of foods and uses the Heisler model to predict the cooling effects of various types of cooling equipment on different types of food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110396619
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  • 19
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    Investigation of dietary fibre in some edible mushrooms from Macedonia (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 242-246 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Analyzes seven kinds of edible wild Macedonian mushrooms for their total dietary fibre (TDF) content, according to the official Association of Official Analytical Chemists (AOAC) method for plants as well as according to Hackman's method for material of animal origin. Elemental analysis (C, H, N) of TDF procedures was performed in order to confirm the uniformity of the isolated products. The TDF contents of the mushrooms as measured by the AOAC method (8.71 per cent dry wt.) were considerably greater than those determined using the Hackman method (5.53 per cent dry wt.). Two products were isolated, both with C and H contents very similar to chitin and cellulose. These products differ from cellulose as they contain N. The infra-red (IR) spectra of the TDF isolates obtained according to both the applied methods were very similar to the IR spectrum of chitin. In all spectra cellulose is missing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110396664
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  • 20
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    Supplementing the normal hospital diet with fortified and unfortified snacks (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 279-285 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper sets out to describe a patient feeding intervention designed by a trust dietitian and a contract catering dietitian. Recent findings have indicated that many hospital patients are admitted to hospital in a malnourished state and that a greater percentage are discharged in a malnourished state. Clearly there is inadequate consumption of energy and protein by many hospital patients. The reasons are numerous but the outcome is disheartening. Something must be done to improve the consumption of food in hospitals. During the trial several simple incidents arose which challenged our intervention. This paper provides a simple method of increasing energy and protein intake and practical information regarding the challenges of this trial.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110409100
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  • 21
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    Evaluation of body composition: a comparison between two systems of bioelectrical impedance (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 304-309 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study compared resistance (R) and body composition obtained via the bioelectrical impedance analysis (BIA) leg-to-leg system with the arm-to-leg system, using underwater weighing as a standard method. The study subjects were 48 healthy men between 20-40 years old. No difference was observed in the means of R, per cent body fat (%BF) and fat-free mass (FFM) obtained from the two systems, but the range of individual differences was from - 70 to + 60ohms for R, from - 5 to + 7kg for FFM and - 8 to + 8 for %BF. The two systems of BIA overestimated the %BF and underestimated FFM. Concludes that LLS is an alternative to assessment of body composition in epidemiological studies. However, independent of the system, BIA is not appropriate for estimating body composition at an individual level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/EUM0000000006156
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  • 22
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    Recipe calculations (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 13-16 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Provides some suggestions for consideration by anyone involved in the nutritional calculation of recipes. Topics such as weights of ingredients, conversions of weights from imperial to metric, use of raw or cooked ingredients and specific cooking methods are all discussed.
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    URL: http://dx.doi.org/10.1108/00346650210412141
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  • 23
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    Does caffeine protect against Parkinson's disease? A preliminary study (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 227-230 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This preliminary paper reviews recent evidence that suggests that there is a strong link between increasing consumption of caffeine and reduced incidence of Parkinson's disease. Parkinson's disease currently affects 1 in 1,000 of the general population and has no cure. Whilst the biological changes resulting in Parkinson's disease symptoms are well known, the initial cause of these is not. Should a relatively simple lifestyle factor such as caffeine be proven to protect against Parkinson's disease, then this represents a major breakthrough in knowledge about the disease.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650210454217
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  • 24
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    Selected toxic metal levels in seasonal fruits of Pakistan (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 9-15 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Levels of selected essential and non-essential metals (Cd, Cr, Pb, Cu, Fe and Zn) and those of macro-nutrients (Ca, K, Mg and Na) are estimated in 15 different seasonal fruits available in local Pakistan markets. The wet digestion oxidation method was used for the analysis of samples by the flame atomic absorption technique. The results indicated almost 100 percent incidence of occurrence of trace metals and macro-nutrients in all fruits. The highest concentration was observed for zinc, ranging between 0.13 and 79.9mg/kg, wet weight, respectively for banana and mango. The iron levels ranged from 0.55 to 44.8mg/kg, wet weight, for pomegranate and mango. The concentrations of Cd, Cr, Pb and Cu remained at marginal levels, except for certain fruits where the concentrations were very high. The data are compared with allowed safe limits laid down by WHO.
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    URL: http://dx.doi.org/10.1108/00346650310459518
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  • 25
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    Role of non-digestible carbohydrates in colon cancer protection (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 28-33 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The contribution of non-digestible carbohydrates to colon cancer protection is becoming more clearly established. While the causes of colon cancer are multifold, experimental and epidemiological evidence suggests that various dietary components play a significant role in the mitigation of various colon cancer-inducing factors. Recent developments in the characterization and quantification of these components, which include fructooligosaccharides, dietary fiber and resistant starch, indicate an association between their intake and colon cancer prevention. Considerable physicochemical modifications occur in the colon with the presence of non-digestible carbohydrates, primarily because these carbohydrates act as selective prebiotic fermentation substrates for beneficial colonic probiotic bacteria to produce short chain fatty acids (SCFA). These SCFA elicit effects such as alteration in preneoplastic lesions, enzyme induction, suppression of mutations, and binding of potential carcinogens. Prebiotic-probiotic interaction and activity is therefore key in colon cancer protection by non-digestible carbohydrates.
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    Iron deficiency anaemia in infants attended at municipal primary health care centres in Rio de Janeiro - Brazil (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 50-55 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study evaluated the prevalence of anaemia and its association with various risk factors in 500 infants attended at two municipal primary health care centres in Rio de Janeiro. Anaemia was assessed using a portable haemoglobinometer (HemoCue). Nutritional status was assessed via weight/age, weight/height and height/age indices. The cut off value –2 z score was used to define underweight, wasted and stunted children according to the National Centre for Health and Statistics - NCHS - curves. Socio-economic and biological data were obtained from the child's mother through the use of questionnaires. No association was corroborated between the prevalence of anaemia and the studied risk factors. Development of primary health care intervention is important as a means of reducing the incidence of anaemia in infants, especially in boys and children in the second semester of life, who demonstrated a higher risk.
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    URL: http://dx.doi.org/10.1108/00346650310466628
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    Survey of the nutritional content of meat products on sale in Scotland from butchers' shops and multiple retailers (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 98-104 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In response to concerns over the role of meat products in the Scottish diet, a study of the nutritional analysis of a range of meat products for sale in Scotland was carried out. The nutritional analysis of products was compared with that in the composition of foods (Royal Society of Chemistry and Ministry of Agriculture, Fisheries, and Food). This indicated a probable reduction in the fat content of some products, such as sausage-rolls and burgers. It is concluded that more information could be conveyed to consumers on the nutritional value of meat products to enable informed choices to be made based on the value of products in a balanced diet.
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    URL: http://dx.doi.org/10.1108/00346650310476087
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    Breast-feeding, weaning diet and iron deficiency anaemia in infants (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 111-119 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study describes the breast-feeding profile as well as the consumption of iron source foods and vitamin C source foods for both anaemic and non-anaemic children. A total of 500 infants attending two Municipal Primary Health-Care Centres in Rio de Janeiro were assessed. The prevalence of anaemia was 57.6 per cent. A low probability of consumption of exclusive breast-feeding at four months was found (9 per cent for anaemic and 12 per cent for non-anaemic). Further findings showed that the early consumption of cow's milk, as well as the low probability of consumption and late introduction of beans, liver and green vegetables in the child's diet, were considered risk dietary factors for iron deficiency anaemia among the evaluated children.
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    Dietary phytoestrogens - a role in women's health (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 16-22 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Interest into the role of dietary phytoestrogens and their potential effects on women's health has dramatically increased over the past decade. Phytoestrogens, and in particular isoflavone-rich soya foods, are now believed to play a role in alleviating symptoms of the menopause, maintaining bone density, reducing blood cholesterol levels, protecting against cancer development. In addition they exhibit potent antioxidant activities. Evidence is now sufficiently strong for both the US FDA and the UK JHCI to have approved use of food health claims for intakes of 25g soya protein daily, complete with their constituent isoflavones, for the reduction of blood cholesterol levels. This article reviews the main areas of evidence for the role of phytoestrogens in women's health and practical approaches to increasing phytoestrogen-rich foods in the daily diet.
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    Children's diets: should they be taken with a pinch of salt? (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 231-236 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Evidence for the harmful effect of salt on the health of adults is growing and is now so overwhelming that government authorities and health experts are recommending that adults should not consume more than 6g of salt a day. However, no such recommendations exist for children. Presents evidence to show that by eating their current high-salt diet children are storing up health problems for the future. Evidence also exists to show that children's poor diets are having health implications now, such as worsening of asthma and possibly preventing children from achieving their peak bone mass. Children's diets have already been shown to increase the risk of obesity, heart disease and other health problems and these problems are being compounded by a high salt intake. Food providers and industry need to follow the lead of most major supermarkets, and gradually start to reduce the level of salt in food provided for both adults and children.
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    URL: http://dx.doi.org/10.1108/00346650210454226
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    Dietary intakes of Greek basketball players (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 23-27 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study assesses the nutritional status of 15 elite athletes. Their body weight, height and skinfold thickness were measured and BMI calculated. Dietary intakes were assessed using three days' dietary diaries for each athletic season. Data were collected over three athletic seasons, the transitional (vacation), the training and the competitive. The results showed that the athletes' mean energy intake decreased from the transitional to the training season. and that during the competitive season most athletes were not in energy balance. Their mean protein intake varied from 11 percent of energy intake during the transitional season, to 16 percent during the competitive season. Carbohydrates provided 41-53 percent of energy intake, whereas fat intake ranged from 32-48 percent, indicating a diet high in fat and low in carbohydrate. Dietary intakes varied among the athletes but in general they had an unbalanced nutrition. Provision of appropriate nutritional information in Greek athletic teams is needed to improve athletes' diet and performance.
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    Recent innovations in cultured milk products for infants (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 268-272 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Breast milk is considered superior over other modified infant formulae owing to its numerous intrinsic characteristics and pre-eminence. However, breast milk is nutritionally inadequate for low-birth weight infants and infants fed exclusively on breast milk are at the risk of getting infected with HIV-1 and transmitted drugs in breast milk due to sterility of mothers at the time of pregnancy. In absence or insufficient secretion, breast milk stored at human milk banks or various developed infant formulae may be a practical substitute. Microbiological safety of breast milk from human milk banks is governed by the conditions of its collection and storage, whereas method of reconstitution and sterilization of equipments influences the quality of infant formulae. Under this circumstances various specially developed cultured milk products can be recommended for feeding both normal and sick infants. This paper enlightens the recent research innovations in the field of cultured milk products for feeding infants in absence of breast milk.
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    URL: http://dx.doi.org/10.1108/00346650310507091
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    Improvement in cooking quality of soybean (glycine max) by presoaking treatment with enzyme (lipase) solution (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 8-12 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Presoaking treatment of partially defatted soy dhal in water or enzyme (lipase) solution for one, two and four hours decreased the cooking time substantially. When soy dhal was soaked in water for one, two and four hours, it resulted in 0 per cent, 1.24 per cent and 6.17 per cent decrease in cooking time over the unsoaked soy dhals, respectively. Soaking defatted soy dhal in lipase enzyme solution at three different concentrations, i.e. 0.5 per cent, 0.75 per cent and 1.0 per cent reduced the cooking time from 62.96 per cent to 74.69 per cent, over the control (unsoaked soy dhal) depending on the presoaking period. As the soaking period was increased from one to four hours irrespective of the concentration used, decrease in cooking time was observed. Maximum decrease in cooking time was found with soaking in 1 per cent concentration of lipase solution for four hours. There were non-significant differences between the organoleptic scores of water soaked and enzyme soaked dhal. However, sensory scores of soy dhal were slightly improved by lipase enzyme soaking when compared to water soaked soy dhal.
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    Getting the balance right: an evaluation (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 191-196 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The British Meat Nutrition Education Service has updated its food guide "Getting the balance right" (GBR). Qualitative research to explore the use, perceived suitability and effectiveness of the new GBR posters and supporting booklet suggests it has been very well received by nutrition educators in the field. The GBR graphic was unanimously preferred to the Food Standards Agency's "Balance of good health" model, which was now appearing somewhat out-dated. The GBR materials were felt to have strong visual impact and wide appeal except perhaps for those working mainly with minority ethnic groups. Whilst prospects for the educational effectiveness of the GBR materials look promising, this can only be truly demonstrated by quantitative research. The commercial origin of the GBR materials does not seem to compromise their use as core resources for the promotion of balanced healthy eating messages.
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    URL: http://dx.doi.org/10.1108/00346650310499695
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    A need for healthy canteens in secondary schools in Mauritius (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 208-212 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The present work focuses on the assessment of the level of hygiene practices among people involved in the preparation, cooking and serving of foods as well as the quality of foods offered for sale in secondary school canteens in four different urban areas in Mauritius.
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    URL: http://dx.doi.org/10.1108/00346650310499721
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    Opportunities and constraints in the functional food market (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 213-218 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reviews the main food choice trends driving consumer demand for functional foods and the constraints limiting market development. Considers previous research activity in the functional food arena and subsequently identifies paramount research priorities that may facilitate the development of products that will help satisfy consumer demands for convenience, health and sensory pleasure.
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    URL: http://dx.doi.org/10.1108/00346650310499730
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    Some special nutritional properties of honey - a brief review (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 254-260 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Apart from highlighting the overall nutritional value of honey, this review draws attention to the potential importance of the oligosaccharide content of honey. The possible role of these compounds as prebiotics is emphasised, for a number of them have been found to stimulate species of Bifidobacterium that inhabit the human colon. It is suggested that the therapeutic properties of the anti-oxidants in honey could be equally relevant, and the desirability of the growing practice of adding royal jelly to retail products is discussed briefly.
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    Comparative study of selected essential and non-essential metals in various canned and raw foodstuffs consumed in Pakistan (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 261-267 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Levels of selected essential metals (Cu, Fe and Zn) and non-essential metals (Cd and Pb) were determined by the wet digestion based atomic absorption flame spectrophotometric method in twenty canned foodstuffs of local and foreign origin. The study revealed that on average, the concentrations of Fe, Cd and Pb in local foodstuff were more than those found in imported canned products. The contents of Fe and Pb in local canned food were almost double that of the counterpart imported versions. Analysis of the construction materials of the tins indicated that some metals, such as Pb, had levels twice as high as those found in the foreign tin containers. The results showed that the Cu concentration in various foodstuffs ranged between 0.04 and 8.88mg/kg, Fe between 3.07 and 126mg/kg, Zn between 0.19 and 22.8mg/kg, Cd between 0.15 and 1.16mg/kg and Pb between 0.11 and 2.04mg/kg. The results are compared with the levels of metals in corresponding data from the literature.
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    Potential of acidophilus milk to lower cholesterol (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 273-277 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An attempt has been made to highlight the recent literature related to the hypocholesterolemic effect of acidophilus milk. Higher levels of serum cholesterol are often associated with cardiovascular diseases. Concentration of cholesterol can be kept lower by encouraging intake of polyunsaturated and monosaturated fatty acids and discouraging saturated fatty acids. Lactobacillus acidophilus, being the natural inhabitant of intestine and possessing bile-salt hydrolase activity, can be exploited during the manufacture of acidophilus milk and its application as a means for reducing cholesterol level is recommended. Factors influencing the efficacy of acidophilus milk to lower serum cholesterol are type of milk employed for product manufacture, age, sex, food habits and initial concentration of cholesterol of test subjects. Consumption of acidophilus milk as a dietary adjunct can be recommended.
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    Does diet protect against Parkinson's disease? Part 2 - Fat (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 147-150 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Parkinson's disease (PD) affects up to one in ten of those over 80 and is currently incurable. Much current research focus on the preclinical period of damage and it is believed that diet may affect the development of the disease. This paper is the second in a series on diet and PD and outlines the effect dietary fat may have on disease prevalence. Initial dietary analysis studies indicated that fat intake appeared to be associated with raised incidences of PD, this probably being due to animal rather than vegetable fat. Results indicated that animal fat was associated with an up to fivefold increased risk of PD whereas vegetable fat did not appear to affect incidence. More recent evidence questions this finding, as, whilst a similar trend exists, the statistical significance is not strong. Likewise the study methodology is all retrospective and could introduce significant recall bias. Nonetheless, it would be recommended that individuals at risk of PD should alter their fat intake in favour of vegetable fat, whilst reducing overall levels in line with healthy eating guidelines.
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    Energy requirements for palm-kernel oil processing operations (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 166-173 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Direct energy utilization in nine palm-kernel oil (PKO) mills located in Southwestern Nigeria was analyzed. The mills were stratified into small, medium and large-scale categories, based on their modes of operations and production capacities. Evaluation of energy usage was carried out in the seven readily defined unit operations namely: palm-nut drying, palm-nut cracking, palm-kernel roasting, palm-kernel crushing, PKO expression, PKO sifting and PKO bottling/pumping. PKO extraction rates in the three mill categories were evaluated. The average PKO extraction rate for small, medium and large mills were 48.45 percent, 42.68 percent and 36.24 percent, respectively. The total energy expenditure in small, medium and large-scale PKO mills were 350.89MJ/tonne, 230.70MJ/tonne and 181.74MJ/tonne, respectively. This suggests that the unit energy requirement for PKO output decreases as mill capacity increases. The four most highly energy-intensive operations identified were palm-nut cracking, palm-kernel roasting, palm-kernel crushing and PKO expression, altogether accounting for 95.29, 92.14 and 93.65 percent of total energy used in small, medium and large-scale mills, respectively.
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    Pre- and post-expiry metal levels in canned dry milk (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 65-71 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Levels of 12 metals (Ca, K, Na, Mg, Cu, Fe, Mn, Zn, Cd, Cr, Pb and Ni) were estimated in 19 different imported brands of unexpired and expired canned dry milk available from local markets. The HNO3/HClO4-based wet digestion method was used for the analysis of the samples by the FAAS technique under optimum analytical conditions. Of the macronutrients, Ca showed highest at 1,144?µg/g in the dry milk from Holland. In the case of micronutrients, Fe showed the maximum level at 119.15?µg/kg in the milk from UK. Cr dominated at 23.19?µg/kg compared with other heavy toxic trace elements. The following order of decreasing concentration was observed for both unexpired and expired milk: Ca 〉 Na 〉 K 〉 Mg 〉 Fe 〉 Zn 〉 Cr 〉 Pb 〉 Cu 〉 Ni 〉 Cd. All the trace elements were found to have 100 per cent incidence of occurrence. The expired milk samples showed enhanced levels of Fe, Zn, Cr and Pb by a factor of 1.2-1.6 on average. The results of the metal contents were compared with those for fresh cow milk. The data were statistically evaluated to find bivariate correlation between the metals in pre- and post-expiry milks.
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    Fast food: dietary perspectives (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 80-82 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Consideration is given to the fast food debate in the context of a healthy diet. Fast food products readily available in retail outlets in the London area are reported on. It is apparent from this exercise that consumers can make informed choices in accord with the Balance of Good Health. Quantitative ingredient declarations on packaging clearly show, which foods are present in the order of percentage in the food product. Further information is provided through nutritional labelling. Lifestyles which demand fast foods are possibly a risk factor for gastrointestinal disturbances through eating quickly as opposed to eating fast foods per se.
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    Does diet protect against Parkinson's disease? Part 1 - vitamin E (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 102-107 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whilst Parkinson's disease (PD) remains incurable recent evidence has suggested that diet may have a role in delaying the onset of symptoms and/or reducing the risk of developing the disease. This paper is the first in a series on diet and PD and outlines the effect that vitamin E may have on the prevalence of the disease. Results have indicated that a doubled intake of vitamin E has been associated with a reduction in disease incidence of up to 70 per cent, possibly due to reducing the effects of oxidative stress. Raised intake of peanuts and salad dressing has also associated with a reduced risk of PD. Although no guaranteed protection can be conferred by vitamin E intake it can be recommended that individuals at risk of PD could increase their intake as it may be of benefit and is unlikely to be harmful.
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    Effect of cocoa powder extract on plasma glucose levels in hyperglycaemic rats (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 116-121 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study was carried out to examine the effect of cocoa extract (CE) on plasma glucose levels in hyperglycaemic rats induced with streptozotocin. Three concentrations of CE were used to study its effect on oral glucose tolerance test (OGTT). In the normal group, CE at 0.5 per cent concentration had significantly reduced the glucose level (p〈0.05) at 0 and 60?min, 1.0 per cent at 0 (p〈0.05), 60 (p〈0.01) and 180?min (p〈0.01), 3.0 per cent at 60 (p〈0.05) and 180?min (p〈0.01) as compared to control. In hyperglycaemic group, 3.0 per cent CE had reduced the glucose level significantly (p〈0.05) at 60 as compared to control. Based on the results from OGTT, 3.0 per cent concentration was used to evaluate the effect of CE in a 2-week study. There was no significant difference in reduced plasma glucose levels and lipid profiles in hyperglycaemic and normal rats, which were given basal diet enriched with 3.0 per cent CE extracted from cocoa powder as compared to the control (basal diet).
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    Nutritional aspects of breast milk (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 151-155 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An attempt has been made to appraise the nutritional uniqueness of breast milk for infants. Colostrum, being rich in nutritional attributes, must be offered to infants after birth. Advantages proclaimed by breast milk are better digestibility, absorption, intestinal and brain development and protection of children from getting over-weight. Feeding of fresh breast milk rather than stored or boiled milk is suggested to avoid nutritional losses. Human milk does not completely satisfy the nutritional requirement of infants over three months old and is required to be supplemented with solid foods. Technological innovations made in commercial infant milk powder have not been able to meet the critical nutritional requirements of infants. Since no formulae can duplicate breast milk completely, governmental regulations therefore should stress the importance of breast feeding.
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    Pepper (Capsicum frutescens) fruit anthracnose in the humid forest region of south-western Nigeria (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 130-134 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The etiology of fruit anthracnose in hot pepper (Capsicum frutescens) was investigated at Ibadan, Osogbo, and Ikenne in the lowland forest zone of western Nigeria. Collectotrichum capsici (Synd) Butler & Bisby was found associated with the fruit anthracnose of hot pepper in all locations. Out of 300 plants examined in all the locations, over 70 per cent had fruit anthracnose, while in some pepper fields all the fruits produced had the disease symptom. The pathogen overseasoned in pepper plant debris. A high inoculum population of 4.9×106?g-1 colony forming units/g was estimated in the soil of pepper fields. The seed from the infected hot pepper fruits also carried propergules of the pathogen. The fungus was also found on Lycopersicon esculentus, C. annum and Vigna unguiculata growing in and around the pepper fields. Pepper fruits infection by the disease occurs during the peak of the rainy season beginning in patches which spread later, resulting in extensive infection of the pepper field.
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    URL: http://dx.doi.org/10.1108/00346650410536755
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    The Health Education Trust and the health of young people today and tomorrow (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 156-160 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Health Education Trust (HET) was created to promote the development of health education for young people in the UK through work with young adults and children to encourage the growth of healthy lifestyles. This paper reviews the work of the HET Web site, www.healthedtrust.com The Trust has recently developed its Web site with the aim of facilitating easy access to practical information, policy updates, research news and examples of good practice for all who are interested and concerned about young people's health issues. Through utilising the Web site it is hoped that beneficial information and ideas will be spread more quickly and put into practice elsewhere, thus enabling swifter progress towards healthier lifestyles for our children. This paper describes current Web site activities, which in themselves, provide a keyhole through to exploring the rapidly evolving field of activities, both central and national, all geared towards addressing the health and wellbeing of young people today and for tomorrow. The paper will be useful to any professionals who have a role to play, or an interest, perhaps as a parent, in the area of nutrition and lifestyle education for young people. The more information available and general "noise" relating to good nutrition, healthy lifestyles and the practical means to achieving these, the more likely we are to achieve better health for future generations.
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    URL: http://dx.doi.org/10.1108/00346650410544846
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    Household consumption of stock cubes and stock powder in the Vaal Triangle of SA (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 174-178 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This is the pilot study of a larger project in which fortification was evaluated in a clinical intervention trial in the Vaal Triangle of South Africa. The main purpose is to determine the suitability of stock cubes and stock powder as possible vehicles for fortification. A questionnaire was developed to determine stock cube and stock powder consumption patterns and handed out to the 802 subjects in the randomly selected sample, after testing for reliability. The results showed that 97 per cent of respondents (n=802) used stock cubes or powder daily in cooking, mainly stews, with the total consumption being 26 per cent chicken, 24 per cent beef, 15 per cent oxtail, 12 per cent mutton, 12 per cent tomato and 11 per cent vegetable. Stock cubes (79 per cent) were more popular than stock powder (21 per cent). From a consumption point of view, compared with other staple foods such as wheat flour, sugar and maize meal, stock cubes and/or stock powder are consumed on a daily basis by 97 per cent respondents and might thus be suitable vehicles for delivering micronutrients to many population groups without major changes in food production or changes in customary diets.
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    URL: http://dx.doi.org/10.1108/00346650410544873
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    Does diet protect against Parkinson's disease? Part 4 - vitamins and minerals (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 198-203 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper is the fourth in a series on Parkinson's disease and diet and investigates the role which antioxidant vitamins A and C, niacin and selenium may have on the incidence of the disease. Oxidative stress is believed to be a key factor in the development of PD and all of these have a role in preventing oxidative stress mediated cell damage. Dietary information was obtained via questionnaires. Vitamin C was found to reduce the risk of PD by 40 per cent in one study, although this was not supported by other studies. Niacin was associated with an at least 70 per cent reduced risk of PD incidence in a number of studies. No evidence was found to support a role for vitamin A or selenium. There is a need for further research to support or disprove the roles of these antioxidant vitamins within the aetiology of PD.
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    URL: http://dx.doi.org/10.1108/00346650410560343
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    Statistics for food science - VI: correlation and regression (Part C) (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 194-199 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Illustrates correlation and regression in food and consumer science applications, with worked examples of these methods on data from a consumer survey and from a sensory-versus-instrumental study.
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    URL: http://dx.doi.org/10.1108/00346650010330243
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    A family-based intervention to increase consumption of starchy foods (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 19-23 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The UK public has been fairly resistant to health promotion messages encouraging reduced fat intake as a component of the strategy to help achieve the targets for cardiovascular disease risk reduction identified in The Health of the Nation and extended in Saving Lives: Our Healthier Nation. This project is designed to test the hypothesis that a more positive message to eat more (low fat) starchy foods would be better received and achieve the desired dietary goals. Newcastle families, in enumeration districts in the middle three quintiles of the Townsend Deprivation Index who do not meet current dietary targets for fat and starch, are being recruited to one of three interventions designed to encourage and enable them to choose diets richer in starchy foods. Dietary outcomes are being measured at three and six months after the interventions. We are investigating the process of change through use of questionnaires and in-depth interviews with both "achievers" and "non-achievers".
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    URL: http://dx.doi.org/10.1108/00346650010304729
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    Are fruit tuck shops in primary schools effective in increasing pupils' fruit consumption? A randomised controlled trial (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 35-39 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Describes a two-year project funded by the Ministry of Agriculture, Fisheries and Food, which commenced in October 1998. The aim of the project is to test whether the introduction of fruit tuck shops in primary schools in underprivileged areas can be associated with a change in the fruit consumption of pupils at those schools, when compared with pupils in comparison schools where fruit tuck shops are not in operation. A secondary aim is to identify the most effective ways of operating fruit tuck shops in primary schools. Overall, the research will provide guidance to schools, health and education authorities on the feasibility and potential nutritional benefit of setting up fruit tuck shops in primary schools.
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    URL: http://dx.doi.org/10.1108/00346650010304756
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    Food from Britain - helping UK companies develop business (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 292-295 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Food from Britain (FFB) is the UK's leading international food and drink marketing consultancy, providing companies with a range of cost-effective and results-orientated marketing services. FFB's clients are UK food and drink companies with international vision and speciality food companies keen to build a bigger UK business. FFB's work with these companies is considered and some of its recent successes are outlined.
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    URL: http://dx.doi.org/10.1108/00346650010352861
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    Chemical composition of some ready-to-eat meals consumed in Qatar (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 300-304 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ready-to-eat meals, such as pizzas and filled rolls, purchased from "take-away" outlets in Qatar were found to contain sufficient protein in the form of meat, fish or cheese to supply approximately 50 per cent of the recommended daily intake (RDI) for a young adult male. Sufficient energy to utilise this protein was provided in the form of associated fat or carbohydrates. The same foods also make a contribution to the daily requirements for minerals like zinc and iron but, while the calcium content of pizzas was reasonably consistent (approximately 50 per cent RDI), the filled rolls were much more variable. Potassium was identified as a major deficiency along with, to a lesser extent, magnesium, and even the best pizza provided only approximately 20 per cent of recommended intake of dietary fibre.
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    URL: http://dx.doi.org/10.1108/00346650010352889
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    Assessment of the dietary intakes of healthy adult pregnant women in Cyprus (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 111-115 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nutritional status and health in pregnancy are a very important matter. Several studies have shown the importance of nutrition in prenatal development. Maternal nutrition significantly affects a woman's health and the growth, development and health of the infant she carries. Studies in developed countries have shown that the diets of pregnant women, with the exception of those with a low socioeconomic status, are likely to have adequate amounts of most nutrients. The diets of pregnant women in Greece and Cyprus, however, where the Greek-Mediterranean diet is traditionally followed, have not been adequately studied. Aims to assess the dietary intakes of adult, healthy, pregnant women in Cyprus, and to compare the results with the rest of the Greek population. Also aims to help assess whether the present dietary recommendations are followed, and if they emphasize the appropriate issues.
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    URL: http://dx.doi.org/10.1108/00346650010319679
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    Nutritional evaluation of home-prepared soy-corn milk - a protein beverage (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 128-132 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Freshly-blanched soybean seeds, mixed with grains of freshly-harvested green field maize were combined, in ratios of 5:1 (A), 4:1 (B), 3:1 (C); 2:1 (D), 1:0 (E) and 0:1 (F), to prepare soy-corn milk. Dried flakes of soy-corn milk were analysed for their in vitro digestibility (IVD) and assessed on the performance of rats fed with the test materials. Protein content of the blends increased with the increased amount of soybean in the blend. The IVD of Blend C (88 per cent) was superior to the IVD of all other test blends but was similar to that of casein (90 per cent). Highest weight gain, feed intake, estimated nitrogen intake, PER, BV and NPU were associated with Blend C, and values reported for this blend compared favourably with a casein diet. Implications of the results are discussed in terms of searching for a means of combating malnutrition.
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    URL: http://dx.doi.org/10.1108/00346650010319723
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    Nutritional aspects of the development of cancer (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 174-177 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Outlines the main proven dietary links for various forms of cancer - breast, colorectal, lung, prostate, bladder, gastric, cervical and ovarian, endometrial, pancreatic, oesophageal, laryngeal, oral and pharyngeal, testicular and melanoma. Provides some practical dietary advice in line with the UK Government's recommendations.
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    URL: http://dx.doi.org/10.1108/00346650010329399
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    Good, bad or essential fats: what is the story with Omega-3? (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 178-182 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Explains the value of Omega-3 fatty acids in the human diet. Outlines the recommended daily amounts needed and possible sources. Explores their protective effects against heart disease and rheumatoid arthritis. Looks at recent research into the value of Omega-3 fatty acids in infant nutrition, dermatological problems, lung disease and gastro-intestinal disease.
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    URL: http://dx.doi.org/10.1108/00346650010330207
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    Dietary intakes of Greek professional football players (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 191-194 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The dietary intakes of a Greek team of 21 élite football players were assessed in this study during the competitive season. Anthropometric measurements were taken for all athletes over three athletic seasons: the transitional (vacation), the training, and the competitive (games) season. The results showed that the mean body weight and the percentage body fat of the athletes decreased from the transitional to the training season. Differences in percentage body fat were found between players according to their position in the game. The offensive players had the lowest percentage body fat (11.4 per cent) and the goalkeepers, the highest (13.7 per cent). Although the mean energy intake of the athletes during the competitive season was above their calculated mean energy expenditure, six athletes were not in energy balance. Half of the athletes consumed carbohydrates in less than 50 per cent of their total energy intake, meaning that half the players had inadequate carbohydrate intakes, with a possible consequence of reduced performance. Furthermore, all athletes had higher than recommended fat intake. This study showed an urgent need to provide appropriate nutritional information in Greek athletic teams in order to improve the athletes' diet and, consequently, their health and sports ability.
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    URL: http://dx.doi.org/10.1108/00346650010330234
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    Nutritional awareness and food preferences of young consumers (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 230-235 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The need for effective nutritional education for young consumers has become increasingly apparent given their general food habits and behaviour, particularly during adolescence. Aims to analyse the interaction between young consumers' food preferences and their nutritional awareness behaviour, within three environments (home, school and social). Preliminary findings in this study would indicate that the perceived dominance of this home, school and social interaction appears to be somewhat overshadowed by the young consumers, developing "independence" trait, particularly during adolescent years. This appears to be reflected in their food preferences within the associated three environments. Suggests that such food preferences are often of a "fast food"-style and consequently the food habits of many young consumers may fuel the consumption of poor nutritionally balanced meals. While young consumers were aware of healthy eating, their food preference behaviour did not always appear to reflect such knowledge, particularly within the school and social environments.
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    URL: http://dx.doi.org/10.1108/00346650010340963
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    EU-funded project on the elderly (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 279-283 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: On 1 February 2000 the project HealthSense ("Healthy eating: how changes in sensory physiology, sensory psychology and socio-cognitive factors influence food choice") was launched. This is a multi-disciplinary, cross-cultural project funded by the Fifth Framework of the European Union, a programme that has been conceived, among other tasks, to improve the quality of life for European citizens. The project involves 24 participating centres from ten European countries. There are currently over 100 scientists of varying disciplines working on the project which comprises eight individual working groups or work packages. Each participating centre will work for the duration of the project (36 months) within a particular work package that has specific objectives, all of which are necessary as parts of the overall objective. The overriding objective of the project is to provide voice-of-the-older-consumer information which will enable policy makers, R&D and consumer groups who support the elderly to provide foods appreciated by older people.
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    Statistics for food science - VI: correlation and regression (Part A) (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 295-300 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Describes methods for examination of the relationship between two variables measured on a set of objects, using correlation coefficients and simple regression analysis.
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    "Healthier" dairy fat using trans-vaccenic acid (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 304-309 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The purposes of this study were to identify exogenous factors that would depress synthesis of saturated fats and enhance synthesis of unsaturated fats in the dairy cow's mammary gland. Certain long-chain exogenous fatty acids are known to modulate endogenous fat synthesis within tissues. We analyzed the effects of two different long-chain monounsaturated fatty acids, namely oleic acid and trans-vaccenic acid (TVA), on activities of acetyl-CoA carboxylase (ACC), fatty acid synthetase (FAS) and stearoyl-CoA desaturase (SCD) in bovine mammary epithelial cell cultures. The study was done using an established bovine mammary epithelial cell line, the MacT cells. ACC (EC 6.4.1.2) and FAS (EC 2.3.1.85) are two major enzymes involved in biosynthesis of saturated fatty acids in eucaryotic cells. SCD (EC 1.14.99.5) is the enzyme catalyzing the critical committed step in biosynthesis of unsaturated fatty acids from their saturated precursors. Data indicated depression of activity of enzymes responsible for mammary synthesis of saturated fatty acids (ACC and FAS), along with a simultaneous enhancement of mammary desaturase activity, by TVA.
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    Food safety behaviour in butchers' shops (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 13-19 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An evaluation of staff food safety behaviour in 91 butchers' shops was conducted using direct observation and questionnaires. The investigation focused on behaviour that could lead to cross-contamination during the handling of ready-to-eat high-risk products. It was found that the businesses lacked separate staff for handling cooked products but had separate equipment, surfaces and utensils for raw and cooked products. Equipment that was most likely not to be segregated included vacuum packers, film wrappers and chillers. Work routines appeared to provide many opportunities for contamination of hand and food contact surfaces. Unsatisfactory cleaning procedures were observed; the main defects being inadequate cleaning frequency, incorrect use of wiping cloths, improper use of cleaning chemicals, neglect of hand contact surfaces. The results are discussed in relation to the establishment of an effective HACCP system and recommendations for improving food safety behaviour that will control potential cross-contamination are given.
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    Dietary assessment of five male sports teams in Greece (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 31-35 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Healthy and suitable nutrition plays an important role in the athletic performance providing the long-term needs of training and the short-term needs of competition. In Greece, despite the great interest in sports since ancient times, there is no adequate information regarding the dietary practices and the nutritional status of the athletes today. The anthropometric characteristics and dietary intakes of 47 e´lite male athletes of five different sport teams: rowers, volleyball players, cyclists, weightlifters and distance runners were assessed in this study. Dietary data were collected during the competitive period. The study showed that, although the athletes reported an adequate mean energy and micronutrient intake, the intake of macronutrients was not in balance. Volleyball players and distance runners had lower than recommended carbohydrate intakes, not meeting their fuel requirements. Weightlifters had the highest overconsumption of fat at the expense of carbohydrates. This calls for an urgent need of nutrition education for the athletes in Greece, in order to improve their diet and achieve an optimum athletic performance.
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    Mineral bioavailability (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 179-182 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The article discusses mineral bioavailability and the process of absorption in humans. It explains the necessity for obtaining accurate data from human studies in order to make dietary intake recommendations for specific population groups. The importance of iron, selenium and copper is discussed, together with methods for determining absorption. In particular, the use of stable and radioisotope methodologies is discussed.
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    URL: http://dx.doi.org/10.1108/00346650110392253
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    Pregnancy-associated weight gain - does it contribute to the rising rate of obesity in women in the UK? (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 183-188 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In 1980, 8 per cent of women in the UK were classified as obese (body mass index over 30). By 1998, the prevalence of obesity had increased to 21 per cent and there is no sign that this upward trend is moderating. Many women retrospectively attribute the onset of their obesity to pregnancy, yet research in this area has yielded conflicting evidence. Unlike the USA, the UK does not have clinical guidelines for gestational weight gain. Health professionals such as GPs, midwives and obstetricians have a responsibility to monitor normal pregnancy, yet typically in the UK, women are weighed only once i.e. at the antenatal booking appointment, which is primarily undertaken for the interpretation of screening tests. This paper will review recent evidence relating gestational weight gain and maternal outcomes such as the burden of postpartum obesity and the risk of caesarean section. In addition, some practical advice is given for heath professionals to use when monitoring the weight gain of pregnant women in their care.
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    URL: http://dx.doi.org/10.1108/00346650110392262
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    Understanding consumer requirements for fruit and vegetable texture (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 221-225 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fruit and vegetables are important components of a healthy diet, and their textural characteristics are important in determining consumer choice. The food industry needs reliable instrumental methods to measure the textural quality of fresh produce, but also needs to ensure that the instruments measure characteristics important to consumers. A study was carried out to probe consumer understanding of textural characteristics, and to relate their perceptions to sensory profiles developed by trained panels. The results were correlated with instrumental texture measurements, and included sound emitted during fracture. Consumers had a clearer understanding of the nature of crunchiness, in contrast with crispness, and good correlations were found with the instrumental parameter, fracture toughness.
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    Potential intake of selenium by the inhabitants of different regions in Jordan (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 230-233 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The margin between a deficient (~0.02mg day-1), an adequate (~0.2mg day-1) and toxic (~2.4mg day-1) intake of selenium is quite narrow, and this study sought to establish whether fruits grown in the Jordan Valley were safe for consumers, and yet capable of supplying a likely dietary requirement for the mineral. The mean levels of soil selenium were 0.64, 0.74 and 0.63mg kg–1 in three different growing regions of the Valley, while the highest levels in citrus fruits were 2.5mg kg–1 in clementines (Citrus mitis) and 3.31mg kg–1 in the bomali (Citrus paradisi). As the latter values were on a dry weight basis, the risk of selenosis would appear to be minimal but, equally important, deficiency diseases should not be manifest either.
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    URL: http://dx.doi.org/10.1108/EUM0000000005613
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    Reducing foodborne disease: meeting the Food Standards Agency's targets (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 46-50 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Food Standards Agency has set a five-year target to reduce foodborne disease in the UK by 20 per cent. The Agency's strategy proposes measures throughout the food chain, from the farm to the kitchen. It is designed to reduce the risks associated with common vehicles of foodborne infections, such as raw meat, poultry, milk and dairy products, and to promote effective management of food safety, based on the principles of Hazard Analysis Critical Control Points, in all food businesses. Measures to improve food hygiene in the kitchen, whether commercial or domestic, are also planned, underpinned by a media-based food hygiene campaign. The campaign will aim to raise the profile of food safety on the public agenda and deliver key preventative messages about the cooking and handling of food. Reduction in foodborne disease will be monitored through laboratory reports of key foodborne pathogens.
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    URL: http://dx.doi.org/10.1108/00346650210416958
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    Resistant starch: a potential functional food ingredient (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 62-67 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: As the substantial contribution of resistant starch to food nutritional quality and disease prevention becomes more obvious, the challenge of incorporating it in the diet and increasing its intake remains. Western diets in particular, are estimated to have very low levels of resistant starch, and this has been linked to the prevalence of some of the non-infectious diseases such as colorectal cancer and type 2 diabetes. There is a need therefore to increase the consumption of foods high in resistant starch. Resistant starch levels in food are determined by the nature of the starch and the processing techniques applied in production. Application of processes that optimize and stabilize resistant starch and its utilization as an ingredient in functional food product development will greatly contribute to its availability for consumption. This will enable attainment of the attendant physiological benefits of resistant starch, primarily in the area of disease prevention.
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    URL: http://dx.doi.org/10.1108/00346650210416985
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    Adverse reactions to food: a new British Nutrition Foundation Task Force (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 100-104 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summarises the findings of the British Nutrition Foundation Task Force report Adverse Reactions to Food.
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    URL: http://dx.doi.org/10.1108/00346650210423400
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    Competitions as a way of stimulating interest in nutrition and school meals (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 117-119 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Provides a brief introduction to competitions for those involved in catering in schools. Claims competitions can be a way of stimulating interest in school meals and also that integrating this with a wider contribution of the school to the local community can be valuable in enhancing interest in nutrition and food.
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    URL: http://dx.doi.org/10.1108/00346650210423446
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    Trust building in livestock farmers: an exploratory study (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 137-144 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Increased incidents of food poisoning in recent years have greatly shaken consumers' confidence in food. Livestock farmers are among the least trusted parties in the food supply chain. Building trust between consumers and livestock farmers is critical in order to maintain benefit to both parties. In this context, this paper attempts to explore the process on how trust is developed. By adopting stepwise multiple regression, a conceptual model was tested with 182 respondents. Empirical results showed that trustful information, care for consumers, honesty and fairness to consumers are important to building trust during the period of food safety concerns. Suggestions for future research together with implications for livestock farmers are given.
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    URL: http://dx.doi.org/10.1108/00346650210436244
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    Nutritional knowledge of a heart-healthy diet among health care professionals and cardiac patients in Mauritius (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 184-189 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article focuses on the assessment of the practical knowledge of cardiac patients and health care professionals of a heart-healthy diet. Based on our findings, we proposed that cardiac patients in Mauritius should be referred to dieticians on a more routine basis if effective dietary change is to be successfully implemented. Our findings lend further support for the need of continuing education for health care professionals in the field of nutrition.
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    URL: http://dx.doi.org/10.1108/00346650210445749
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    Effect of roselle (Hibiscus sabdariffa L.) on serum lipids of Sprague Dawley rats (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 190-196 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The efficacy of roselle as a functional food has been revealed lately, especially for its antioxidant bioactivity. In this study, the benefits of roselle were further studied in vivo using the model of male Sprague Dawley rats fed with normal diets (C), 2.5 percent roselle (R), 2.5 percent roselle with 15 percent soybean oil (RO) and 15 percent soybean oil (O) for 25 weeks. The results demonstrated that supplementation of roselle in the diets significantly (p 〈 0.05) reduced the gross body weight and increased the high-density lipoproteins cholesterol (HDL-C) compared to the rats fed with normal diets and oil diets, and reduced the level of triglycerides in the serum. Serum total cholesterol of R group decreased compared to C but increased in RO compared to O group. Significant increase (p 〈 0.05) of serum uric acid was observed in R group at week 15 and 20. Addition of roselle in oil diet significantly decreased (p 〈 0.05) the malondialdehyde formation at week 20 and 25 but there was no significant effect of roselle on the catalase activity among the treatments at all time points. Suggests that roselle might play a role in the prevention of atherosclerosis and obesity.
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    URL: http://dx.doi.org/10.1108/00346650210445758
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    Antioxidative properties of roselle (Hibiscus sabdariffa L.) in linoleic acid model system (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 17-20 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was conducted to determine the antioxidative properties of roselle (Hibiscus sabdariffa L.) methanol extract by monitoring the formation of diene-conjugated compounds and thiobarbituric acid reactive substances (TBARS) in linoleic acid model system. The properties were compared to those of butylated hydroxy-anisole (BHA) and a-tocopherol. Results indicated that the roselle extract showed stronger antioxidant properties than BHA or a-tocopherol. A total of 200 parts per million (ppm) of the extract inhibited more than 85 per cent of diene-conjugated compounds after seven days of incubation at 40?C. The total phenolic compound was found to be 2.96mg/g calyx as gallic acid equivalent. This indicates that roselle is a good source of natural antioxidants which may protect the body from damage by free radicals and lipid peroxidation. The protective effect is probably through the action of highly bioavailable ascorbic acid, ß-carotene and phenolic compounds, especially the anthocyanins.
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    URL: http://dx.doi.org/10.1108/00346650210413951
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    Anaerobic digestion of fish processing by-products (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 51-53 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Anaerobic digestion can be used to treat many organic waste streams. However, fish wastes pose a particular technological problem, as they release high levels of ammonia when digested, which then inhibits the digestion process. Having overcome these technical problems, it is important that there is a long term, financially viable outlet for the products of the digestion process. The organic sector places high demands on the production of certified inputs, but, if these can be met, this sector represents a potentially high value market for the products of a digestion process.
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    URL: http://dx.doi.org/10.1108/00346650210416967
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    Nutritional qualities of snails () fed solely with fresh kola testa (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 134-136 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This experiment was set up to assess the potential of fresh kola testa in feeding the African giant land snail (Archachatina marginata) raised in a kola plantation. The nutritional qualities of the snail meat were then assessed after the trial. The feed intake, weight gain, shell breadth, aperture radius, shell length carcass values of the snails, the proximate analysis and the sensory evaluation of the snail meat were assessed for snails fed on four different diets.
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    URL: http://dx.doi.org/10.1108/00346650210436235
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    Does organic food taste better? A claim substantiation approach (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 153-157 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: As the demand for organic foods has grown globally, disputes have arisen on whether organic foods are more nutritious, safer, and better for the environment. To many consumers, though, a major issue is whether organic foods taste different and, especially if they are being asked to pay a premium price, whether they taste better. Via the use of sensory analysis using trained panellists, and consumer testing, research was carried out to determine whether the claim of "organic food tastes better" could be substantiated. The study found that organic orange juice was perceived as tasting better than conventional orange juice; however, no differences were found between organic and conventional milk. Therefore, it is concluded that the global claim that "organic food tastes better" is not valid, and each product type should be treated separately before a claim can be made.
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    URL: http://dx.doi.org/10.1108/00346650210436262
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    A preliminary report on the use of a Web site www.meatandhealth. com dedicated to health professionals (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 171-173 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper briefly details the preliminary findings on the usage of the Web site launched by the British Meat Nutrition Education Service which is dedicated to health care professions. The way in which the Web site has been launched to state-registered dietitians in the first instance is discussed. The uptake of the nutrition education tool entitled "Getting the balance right" available both as a poster and leaflet is briefly quantified. This tool acts as a food selection guide, which can be used by those involved in nutrition education. Details of how to obtain copies of "Getting the balance right" are included.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650210445712
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    Organic okro (Abelmoschus esculentus): its growth, yield and organoleptic properties (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 180-183 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Okro (Abelmoschus esculentus) was grown in the field and green house and fertilized with organic-based fertilizer (OBF), organic and chemical fertilizers. Okro soups produced from the okro fruits harvested from the various fertilizers treatments were subjected to sensory evaluation tests. Application of varying rates of organic fertilizers on the greenhouse okro plants showed that 10 tonnes per hectare of organic fertilizer led to significant increases in microbial activities in the root zone and it also gave the highest pod yield. In the sensory evaluation test of organically grown okro, panelists preferred organically grown okro soup to the chemically grown variant when they assessed the colour, taste, texture, flavour and drawness. Organically grown okro enjoyed more acceptability than tthe chemically grown. In the field trial,no significant effects of all the treatments were found on some growth parameters assessed. However, application of 5t/ha of OBF led to significant increases in the number of okro pods.
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    URL: http://dx.doi.org/10.1108/00346650210445730
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    The beneficial role of peanuts in the diet - an update and rethink! Peanuts and their role in CHD (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 214-218 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper summarises recent evidence and consider a more constructive positioning for peanuts and peanut butter within the UK diet. It also briefly discusses the protective role that peanuts may have against certain diseases. The beneficial effects of peanuts in the prevention of coronary heart disease are discussed in detail.
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    URL: http://dx.doi.org/10.1108/00346650210454190
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    A brief introduction to training prisoners within the British justice system in practical catering skills (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 6-8 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper provides a synopsis of the training of prisoners in HM prisons in Great Britain in catering skills. Experience of participants in various catering courses is detailed.
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    URL: http://dx.doi.org/10.1108/00346650310459509
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    Reasons behind consumers' functional food choices (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 148-158 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The aim of this study was to examine what reasons consumers give for either choosing or not choosing functional foods. Laddering interviews were used to find out how consumers described their reasons for choosing functional food alternatives in different product categories and how these descriptions are linked with values. Yoghurt, spread, juice, carbonated soft drinks, sweets and ice cream were used as example product categories. In total, five central means-end chains, describing the product attributes, consequences and values behind respondents' food choices, were found, which referred to healthiness, taste and pleasure, security and familiarity, convenience and price. They were found to be independent from each other and had different connotations depending on the product category. The results indicate that respondents did not see functional foods as one homogenous group over different product categories. Instead, consumers seemed to perceive functional products as a member of the general product category such as yoghurt or spread and only secondarily as a functional food.
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    URL: http://dx.doi.org/10.1108/00346650310488499
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    Effect of defatted groundnut concentrate on the physico-chemical and sensory quality of (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 173-176 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The pearl millet kernels were sorted, dehulled, wined, grown, sieved (to produce millet flour), mixed with defatted groundnut concentrate (10, 20, ... 50 per cent), spiced (2 per cent - ginger, clove and red pepper), conditioned (with water), weighed into 20g pices, molded, steamed for 30 minutes, mashed to a smooth dough, molded back to a ball, coated with maize flour ready for use. The effect of the added groundnut on the physico-chemical (moisture, protein, fat, ash, carbohydrate) and sensory (flavour, colour, texture) quality were evaluated. There was an increase in the moisture (19.60-23.90 per cent), protein (12.69-20.18 per cent), fat (2.27-2.51 per cent), ash (2.8-3.18 per cent), but a decrease in the carbohydrate (62.65-50.23 per cent). Also, there is a decrease in the mean scores of the texture (7.05-5.45 per cent) but an increase in that of colour (6.50-7.15 per cent) with an increase in the added groundnut concentrate (0-50 per cent). The mean score for odour and taste decreased at above the 40 per cent added groundnut concentrate.
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    URL: http://dx.doi.org/10.1108/00346650310488525
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    Elemental distribution in summer fruits of Pakistan (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 203-207 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Levels of the selected major and minor elements (Na, K, Ca, Mg, Ni, Cr, Cd, Pb, Zn and Fe) in 11 summer fruits grown in Pakistan were estimated by the flame AAS method based on HNO3/HClO4 wet-digestion method. The metal concentrations are expressed as X for triplicate sub-samples with a standard deviation of ±1.0-1.5 per cent. Of all the minor elements analyzed, Fe was found to be the dominant metal on mean basis as compared with other metals in fruits, its concentration being 14.25mg/kg. The increasing order of minor-element concentration was: Cd〈Pb〈Zn〈Cr〈Ni〈Fe. While for major elements, K concentration was found to be maximum as 409.7mg/kg and increasing order was: Ca〈Na〈Mg〈K. In general, minor-element concentrations were found to surpass the safe limit laid down by the World Health Organization. Fruits were found to be a rich resource of major elements.
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    URL: http://dx.doi.org/10.1108/00346650310499712
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    A comparative study on the synthetic food colours usage in foods procured from urban and rural areas of Hyderabad (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 230-234 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was carried out to find the type and level of food colours added to various foods in the city of Hyderabad and rural areas around Hyderabad. The majority of foods from both urban and rural areas contained permitted colours while some foods sold at kiosks contained non-permitted colours. The majority of the foods were found to contain colours exceeding the statutory limits. Of the eight synthetic permitted colours in India, only six were extensively used. Erythrosine whose ADI has been consistently reduced by the Joint FAO/WHO Expert Committee for Food Additives is still being used. A wide variety of foods, which do not form part of the Prevention of Food Adulteration list of specified food items were found to contain colours. Constant vigilence is needed to ensure that manufacturers comply with regulations on food colours.
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    URL: http://dx.doi.org/10.1108/00346650310499758
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    Thyroid status in pregnant Mauritian women (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 105-110 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article focuses on the assessment of thyroid hormones in 64 pregnant women in Mauritius. Our study revealed that serum thyroid-stimulating hormone was significantly raised in four pregnant women with normal serum-free tri-iodothyronine and serum-free thyroxine. It was also noted that mean serum-free tri-iodothyronine was non-significantly much lower in the pregnant women. It is concluded that the four pregnant women with an abnormally elevated serum thyroid-stimulating hormone together with normal free thyroid hormones probably have subclinical hypothyroidism.
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    URL: http://dx.doi.org/10.1108/00346650310476096
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    Effect of acha () grain flours on the physical and sensory quality of biscuit (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 125-130 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Acha (Digitaria exilis staph.) grain was purchased locally from Jos central market in Plateau State of Nigeria. The grain was washed, destoned, oven (cabinet)-dried, dry milled, sieved and used as acha grain flour to substitute for wheat flour for the production of biscuit. The physical (spread ratio, break strength, weight) and sensory (colour, taste, odour, texture) qualities of the biscuit were determined. The spread ratio increases (5.95 to 7.33), while the bread strength decreases (1.97 to 1.49) with the increase in the acha grain flour percentage. The effects were generally significant at above 30 per cent substitution (p=0.05).
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    URL: http://dx.doi.org/10.1108/00346650310476122
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    Food safety at shows and fairs (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 159-164 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Food events, such as food festivals, agricultural shows and village fetes take place throughout the UK, usually in outdoor locations. Consumers' overall satisfaction with the food purchased at such events is high and they have few or no concerns about the food safety on sale. A wide variety of foods, including some high-risk products are offered for sale to the public. The temporary nature of these events and the vagaries of the UK climate can mean that traders/exhibitors have to cope with environmental conditions that are less than optimum. Organisers of such events are expected by traders/exhibitors to be knowledgeable on a range of relevant topics such as temperature control, display of open food, handwashing facilities, free samples etc. Guidance for traders/exhibitors and organisers of such events is available from local authority Environmental Health departments, and can be found in the Industry Guide to Good Hygiene Practice: Markets and Fairs.
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    URL: http://dx.doi.org/10.1108/00346650310488507
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    Optimisation of the utilisation of cashew apple in yogurt production (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 17-19 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cashew apple was used as a nutritional additive in the production of yogurt. The yogurt so produced (CAY-A) had a higher vitamin C content of 53.70g/100ml than both samples B and C with values 14.1/100ml and 19.2g/100ml of vitamin C respectively. The cashew apple fortified yogurt was evaluated for physicochemical parameters like pH, refractive index, dpecific gravity, titratable acidity, ash, moisture, protein and fat and the values 4.10 (pH), 20° Brix soluble solid content, specific gravity 1.023, titratable acidity (0.78g/100ml lactic acid), 0.84 per cent ash, 77.0 per cent moisture, 3.22 per cent protein and 3.2 per cent fat were obtained. The three yogurts produced were presented to ten regular tasters of yogurt for sensory evaluations using Fan Milk yogurt as the reference sample C. Assessors were asked to identify the odd sample. This method was used to determine if ingredient substitution or some other change in the manufacturing process could result in a detectable difference in products. The result obtained indicated that the yogurt into which cashew apple had been added compared favorably with the reference sample in all the attributes evaluated and there was no significant difference at p = 0.05.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650410516171
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  • 94
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    Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 54-59 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study was aimed to estimate and compare the contents of protein and amino acids in raw, boiled and fried fishes of Indian mackerel "kembong" (Rastrelliger kanagurta), sardine (Sardina pilchardus), red tilapia (Oreochromis mossambicusx) and black tilapia (Oreochromis mossambicus). Protein contents of raw mackerel, sardine, red and black tilapia were 8.1±0.0, 8.4±0.1, 9.6±0.4 and 9.0±0.0 percent, respectively. In a boiled fish, the protein contents were 7.9±0.1, 7.7±0.0, 7.5±0.1 and 8.9±0.1 percent, respectively, and for a fried fish the values were 8.6±0.5, 8.9±0.1, 9.1±0.2 and 8.4±0.0 percent, respectively. It was found that there was a significant difference (p〈0.01) in the protein content of the raw fish compared to the heat-treated ones for all the fishes. The study detected 17 components of essential amino acids (lysine, histidine, threonine, valine, methionine, leucine, isoleucine and phenylalanine) and non-essential amino acids (arginine, aspartic acid, serine, glutamic acid, proline, glycine, alanine, cystein and tyrosine) in all the fishes. There was no significant difference in amino acids content among the boiled and fried fishes. In conclusion, heat treatment for five?minutes in boiling water (100°C) and frying for three?minutes in palm oil (160°C) did not alter the quality of protein in all the fishes studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650410529005
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  • 95
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    Interactive Web-based programs for teaching nutrition (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 77-79 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper describes four simulations of functions found in a commercial dietary analysis program that are designed to be used in education. These include FitDiets, which illustrates the principle of energy balance and "healthiness" of diets, and programs that present a nutritional quiz, a food label and information on dietetic products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650410529041
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  • 96
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    Therapeutic aspects of breast milk (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 108-112 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An attempt has been made to appraise the therapeutic uniqueness of breast milk for infants. Colostrum being rich in therapeutic attributes must be offered to infants after birth to confer immunity to infective agents in the new environment. Feeding of fresh breast milk rather than stored or boiled milk is suggested to avoid therapeutic losses. Therapeutic advantages proclaimed by breast milk are in prevention of various diseases and allergy. Feeding of infants with infant milk formulae may pose health risks arising from faulty methods of preparation, sterilization of utensils and improper storage conditions of reconstituted milk. Breast milk is considered superior over other modified infant milk formulae owing to its various inherent therapeutic attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650410536719
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  • 97
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    Practical expertise in product development (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 56-58 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The London Food Centre was launched in February 1999 by the Ministry of Agriculture Fisheries and Food to help small and medium-sized food businesses expand and improve their profitability. The London Food Centre gives food businesses an enhanced knowledge of the technology and science that lies behind their products and processes. This knowledge enables them to raise the efficiency, reliability and safety of their operations as well as increasing the quality and diversity of their product range.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010314269
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  • 98
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    Trends in US prime-time television food advertising across three decades (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 59-66 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The purpose of this study was to describe the content of food advertisements broadcast during prime-time network programs and determine what changes have occurred over the last 30 years. The sample comprised foods advertisements (N = 38, N = 31, N = 91, N = 105, N = 108) from 1971, 1977, 1988, 1992 and 1998, respectively. Of the commercials shown in 1977, 1988, 1992 and 1998, 31, 35, 20, and 15 per cent, respectively, were for food advertisements (data were unavailable for 1971). Using simple linear regression, the hourly rate for total commercials is increasing significantly (p = 0.04) by 1.4 commercials per hour each year. However, the hourly rate for food advertisements is not changing over time in a statistically significant fashion. There is very strong evidence of an association between the type of food advertised and year (chi-square = 62.691, p 〈 0.001). The top four categories contributing to the chi-square are: restaurants, low-nutrient beverages, protein-rich foods, and breads and cereals which, together, account for 75 per cent of the chi-square value. For the past three decades, the "prime-time diet" has comprised mostly low nutrient density foods that are promoted by slender, healthy actors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010314278
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  • 99
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    Food and nutrition in the twenty-first century curriculum (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 105-109 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An evaluation of the role of food and nutrition in the school curriculum, following the recent review of the national curriculum. Opportunities in science, design and technology, home economics, citizenship, and personal, social and health education are highlighted. It is concluded that food and nutrition have a valuable contribution to make in a curriculum which is relevant to the twenty-first century, encourages creativity and innovation, develops informed consumers and promotes good health.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010319651
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  • 100
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    MAFF's food acceptability and choice research programme: an introduction (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 5-8 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Outlines the Ministry of Agriculture, Fisheries and Food's food acceptability and choice programme. Established in 1991 the programme's main aim was to improve the nation's health through improved nutrition and health by promoting dietary change. Twenty-four separate research projects have so far been commissioned, 17 of which have been completed. Lists the broad topics of the research and briefly outlines the future plans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010304684
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