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Data on food intake of pre-school children (3-4 years) of Kaithal district of Haryana state revealed that the subjects were consuming less amount of various foods, viz. cereals, pulses, milk and milk products, green leafy vegetabl...
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Data on food intake of pre-school children (3-4 years) of Kaithal district of Haryana state revealed that the subjects were consuming less amount of various foods, viz. cereals, pulses, milk and milk products, green leafy vegetables, and fats and oilswhen compared with the recommended dietary intake. The daily mean intake of energy, iron and vitamin C was significantly lower as compared to RDA.
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Background: The influence of portion size on children's intake and self-regulation of food has gained attention; however, few studies have examined portion sizes in school lunch. This study investigated kindergarteners' intake whe...
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Background: The influence of portion size on children's intake and self-regulation of food has gained attention; however, few studies have examined portion sizes in school lunch. This study investigated kindergarteners' intake when they were given different entr??e portion sizes from the lunch menu. Methods: Plate waste was used as a proxy to measure intake. A standardized lunch of chicken nuggets, rice, green beans, applesauce, and milk was served every Tuesday for 5 consecutive weeks at a Kinder Center. All menu items and the self-selection of 2, 3, or 4 nuggets were served the first week as a pilot. In the second and fourth weeks, trained servers preportioned kindergarteners' plates with 4 nuggets. In the third and fifth weeks, kindergarteners verbally self-selected 2, 3, or 4 chicken nuggets. A Mann-Whitney test was used to determine a significant difference in intake between the 2days kindergarteners were allowed to select the portion size and the 2days they were preportioned. RESULTS: A significant difference (p<.009) in intake was found between the self-selection of entr??e portion size and the preportioned entr??e regardless of sex or whether kindergarteners attended the am or pm session. No significant difference was found in milk, fruit, vegetable, or rice intake between choice and nonchoice lunches. In this study, kindergarteners ate more chicken nuggets when they were offered a larger portion size. Conclusions: Further investigation is needed on the impact of letting kindergarteners self-select portion sizes, and the potential negative outcomes of larger portion sizes on children's caloric consumption in elementary schools. ? 2013, American School Health Association.
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Self-reported food intake patterns, anthropometric measurements, and number of daily food encounters were assessed in 208 low-income women. When reported energy intake was compared with recommended energy needs, subjects reporting...
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Self-reported food intake patterns, anthropometric measurements, and number of daily food encounters were assessed in 208 low-income women. When reported energy intake was compared with recommended energy needs, subjects reporting energy intakes more than 100 kcals below recommended needs had higher body mass index (BMI) and percent body fat and lower Healthy Eating Index (HEI) (developed by the United States Department of Agriculture, Center for Nutrition and Public Policy) total scores as well as scores for variety, vegetable, and fruit intake than subjects reporting at or above recommended energy needs. Participants reporting three or less daily food encounters had higher BMI and percent body fat than women reporting four or more daily food encounters.
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The relationship between alcohol consumption and body weight is complex and inconclusive being potentially mediated by alcohol type, habitual consumption levels and sex differences. Heavy and regular alcohol consumption has been p...
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The relationship between alcohol consumption and body weight is complex and inconclusive being potentially mediated by alcohol type, habitual consumption levels and sex differences. Heavy and regular alcohol consumption has been positively correlated with increasing body weight, although it is unclear whether this is due to alcohol consumption per se or to additional energy intake from food. This review explores the effects of alcohol consumption on food energy intake in healthy adults. CINAHL Plus, EMBASE, Medline and PsycINFO were searched through February 2018 for crossover and randomised controlled trials where an alcohol dose was compared with a non-alcohol condition. Study quality was assessed using the Effective Public Health Practice Project tool. A total of twenty-two studies involving 701 participants were included from the 18 427 papers retrieved. Studies consistently demonstrated no compensation for alcoholic beverage energy intake, with dietary energy intake not decreasing due to alcoholic beverage ingestion. Meta-analyses using the random-effects model were conducted on twelve studies and demonstrated that alcoholic beverage consumption significantly increased food energy intake and total energy intake compared with a non-alcoholic comparator by weighted mean differences of 343 (95 % CI 161, 525) and 1072 (95 % CI 820, 1323) kJ, respectively. Generalisability is limited to younger adults (18–37 years), and meta-analyses for some outcomes had substantial statistical heterogeneity or evidence of small-study effects. This review suggests that adults do not compensate appropriately for alcohol energy by eating less, and a relatively modest alcohol dose may lead to an increase in food consumption.
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摘要 :
The relationship between alcohol consumption and body weight is complex and inconclusive being potentially mediated by alcohol type, habitual consumption levels and sex differences. Heavy and regular alcohol consumption has been p...
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The relationship between alcohol consumption and body weight is complex and inconclusive being potentially mediated by alcohol type, habitual consumption levels and sex differences. Heavy and regular alcohol consumption has been positively correlated with increasing body weight, although it is unclear whether this is due to alcohol consumption per se or to additional energy intake from food. This review explores the effects of alcohol consumption on food energy intake in healthy adults. CINAHL Plus, EMBASE, Medline and PsycINFO were searched through February 2018 for crossover and randomised controlled trials where an alcohol dose was compared with a non-alcohol condition. Study quality was assessed using the Effective Public Health Practice Project tool. A total of twenty-two studies involving 701 participants were included from the 18 427 papers retrieved. Studies consistently demonstrated no compensation for alcoholic beverage energy intake, with dietary energy intake not decreasing due to alcoholic beverage ingestion. Meta-analyses using the random-effects model were conducted on twelve studies and demonstrated that alcoholic beverage consumption significantly increased food energy intake and total energy intake compared with a non-alcoholic comparator by weighted mean differences of 343 (95 % CI 161, 525) and 1072 (95 % CI 820, 1323) kJ, respectively. Generalisability is limited to younger adults (18-37 years), and meta-analyses for some outcomes had substantial statistical heterogeneity or evidence of small-study effects. This review suggests that adults do not compensate appropriately for alcohol energy by eating less, and a relatively modest alcohol dose may lead to an increase in food consumption.
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This paper discusses the origins of the food science discipline, molecular gastronomy. Molecular gastronomists explore the physical changes that occur as food is prepared for human consumption and attempt to identify optimum metho...
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This paper discusses the origins of the food science discipline, molecular gastronomy. Molecular gastronomists explore the physical changes that occur as food is prepared for human consumption and attempt to identify optimum methods of creating a dish for pleasurable flavor and texture. Molecular gastronomy was founded by Herve This and Nicholas Kurti as an academic discipline; however, the phrase "molecular gastronomy" is often misused in the media to refer to chefs who apply techniques developed by scientists to their own style of cooking. Although a confusion of terminology, the association of molecular gastronomy with the practice of cooking follows the natural progression of bench research to practical application that Kurti and This foresaw when they proposed this new field of research.
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Present study has revealed that zinc plays important role in regulating the production and secretion of proteins at transcriptional or translational level. Study has firmly depicted the change in the levels of polypeptide of 70 kD...
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Present study has revealed that zinc plays important role in regulating the production and secretion of proteins at transcriptional or translational level. Study has firmly depicted the change in the levels of polypeptide of 70 kDa in zinc deficient group. The protein pattern in pair fed group has been affected mainly to combat the insult due to low food intake.
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The effects of the 5-HTA receptor agonist 8-OH-DPAT on food and water intake in male broiler chickens were investigated. The injection of 25 or 50 og/kg of 8-OH-DPAT 15 min before refeeding in fasted animals produced a decrease in...
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The effects of the 5-HTA receptor agonist 8-OH-DPAT on food and water intake in male broiler chickens were investigated. The injection of 25 or 50 og/kg of 8-OH-DPAT 15 min before refeeding in fasted animals produced a decrease in food intake. No effect was observed in drinking. The injection of 25 or 50 og/kg of the 8-OH-DPAT 60 min after the start of refeeding did not produce any significant modification in food intake. No effect on drinking was recorded. The agonist 8-OH-DPAT injected 15 min before water presentation in water-deprived chickens, produced an increased drinking 60 min after the presentation of water. No effect on food intake was observed. The results show that the effect on food intake of the agonist 8-OH-DPAT in fasted-refed broiler chickens was similar to those observed in mammals and layer-strain chickens. However, the agonist did not alter significantly the food intake when the broilers were fed 60 min before the injection. These results are contrary to the observed effects in mammals and in layer-strain chickens. Probably, the selection for rapid growth rate in broilers causes modifications in the feeding control pattern. The comparison between broilers and layers strain may be a useful tool to elucidate the complex mechanisms involved in food and water intake regulation in chickens.
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Background and Objective: Yemen is the second poorest country in the Middle East and North African region. Yemenis also face serious nutrition problems, mainly due to low-quality food intake, which may affect their development. Th...
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Background and Objective: Yemen is the second poorest country in the Middle East and North African region. Yemenis also face serious nutrition problems, mainly due to low-quality food intake, which may affect their development. The aim of this study was to investigate the effects of a nutrition education package on Knowledge, Attitude and Practice (KAP) related to nutrition among Yemeni primary school children. Materials and Methods: An experimental study design with pre and post-test was carried out. A validated questionnaire was used to assess KAP. A total of 233 children in the age of 8 were divided into an intervention group (105) and a control group (128). The intervention group received a nutrition education package, which encompassed of video and comic book sessions, while the control group received only formal education at school. Results: The nutritional knowledge mean score doubled for the intervention group at post-intervention. Moreover, the nutrition attitude and the nutrition practice mean scores increased at post-test for the intervention group. In addition, there were significant differences in the means scores for knowledge, attitude and practice in the intervention group’s at pre and post-intervention (p<0.05), while no significant mean difference was detected in the control group. Moreover, the changes in the scores for knowledge (F = 24.84, p<0.05), attitude (F = 6.44, p<0.05) and practice (F = 24.03, p<0.05) in the intervention group were maintained even after adjusting for confounding factors. Conclusion: The nutrition education package utilized in this study is probable as the intervention tool to combat malnutrition among Yemeni school children.
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Bovine ghrelin, a 27 amino acid pepticle, has been identified in oxyntic glands of the abomasum. It is an endogenous ligand for growth hormone secretagogue receptor and stimulates food intake and growth hormone secretion. The bovi...
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Bovine ghrelin, a 27 amino acid pepticle, has been identified in oxyntic glands of the abomasum. It is an endogenous ligand for growth hormone secretagogue receptor and stimulates food intake and growth hormone secretion. The bovine GHRL gene was completely sequenced and consists of five exons and four introns. Like mouse and human GHRL genes, we found that the bovine GHRL gene also contains a first non-coding exon of 21 bp. The bovine GHRL gene codes for 116 amino acid pepticle named preproghrelin which contains the ghrelin pepticle and another pepticle similar to obestatin. Sequence analysis revealed eight polymorphisms, which are located in the non-coding sequence of the gene.
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