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Wojcicki Janet M JM Department of Pediatrics, University of California, San Francisco, CA 94134-0136, USA. - - 2012
Awareness of federal nutrition programs and use of the nutrition facts label are associated with reduced risk for obesity and increased intake of fruits and vegetables. Relationships between nutrition programs, use of food labels and risk for overweight and obesity have rarely been evaluated in adolescents. Using the National Health ...
Marriott Bernadette P - - 2011
Eight World Health Organization (WHO) feeding indicators (FIs) and Demographic and Health Survey data for children <24 months were used to assess the relationship of child feeding with stunting and underweight in 14 poor countries. Also assessed were the correlations of FI with country gross national income (GNI). Prevalence of ...
Zhou Yu-Ting - - 2011
Lipid oxidation attributed to the presence of oxygen has long been a focal area for food science research due in early years mainly to its broad impact on the quality and shelf stability. The need to effectively strategize interventions to detect and eventually eliminate lipid oxidation in food remains as ...
Ozbek Nil - - 2011
A slurry sampling method is proposed for the determination of iron and zinc in baby food by flame atomic absorption spectrometry without sample digestion prior to analysis. The effect of slurry concentration (the ratio of solid sample to total slurry volume), different acids at various concentrations as diluent and the ...
Gaskin Ferdelie E - - 2011
The presence of undeclared cashew can pose a health risk to cashew-allergic consumers. The food industry has the responsibility to declare the presence of cashews on packaged foods even when trace residues are or might be present. The objective of this study was to develop a rapid, sensitive, and specific ...
Hambidge K Michael KM The University of Colorado Denver, Aurora, Colorado 80045, USA. - - 2011
The rationale for promoting the availability of local, affordable, non-fortified food sources of bioavailable iron in developing countries is considered in this review. Intake of iron from the regular consumption of meat from the age of 6 months is evaluated with respect to physiological requirements. Two major randomized controlled trials ...
Sadowska Joanna - - 2011
Background. Metabolic processes of food additives which are "exogenous xenobiotics" are catalysed, primarily, by enzymes located in microsomes of hepatocytes affiliated to P-450 cytochrome superfamily, containing iron. The aim of the study was to investigate the effect of diet composition and selected food additives on the erythrocyte system and iron ...
Yang Zhenyu - - 2011
Fortified beverages and supplementary foods, when given during pregnancy, have been shown to have positive effects on preventing maternal anaemia and iron deficiency. Studies show that use of micronutrient fortified supplementary foods, especially those containing milk and/or essential fatty acids during pregnancy, increase mean birthweight by around 60-73 g. A few ...
Yang Zhenyu - - 2011
As a highly bioavailable iron compound, sodium iron (iii) ethylenediaminetetraacetate (NaFeEDTA) has been recommended as a food additive for fortification. The amount of a food additive that can be ingested daily over a lifetime without appreciable health risk is termed the acceptable daily intake (ADI). The ADI for NaFeEDTA is ...
Qiang Hong - - 2011
The effect of trace metals on the mesophilic methane fermentation of high-solid food waste was investigated using both batch and continuous experiments. The continuous experiment was conducted by using a CSTR-type reactor with three run. During the first run, the HRT of the reactor was stepwise decreased from 100days to ...
Mduma I - - 2011
Food preparation methods play a role in micronutrient retention and ultimately intake. Analyses for carotenoids retention and in vitro iron bioavailability of five cowpea leaf dishes prepared according to the traditional methods of rural Tanzania were carried out. All the five dishes are commonly eaten as relishes for staple meals ...
Bokhari F - - 2011
Habitual iron intakes during pregnancy are typically lower than dietary guidelines, a risk for iron deficiency. The aim of this study was to determine whether regular consumption of bread naturally rich in iron could help women to achieve dietary targets. Thirty-three primiparous mothers were randomized to eat 3-4 slices of ...
Agostoni Carlo - - 2011
ABSTRACT: Discussions and debates have recently entered the pediatric community on the potential positive and negative effects of cow's milk, also under the pressure of the public opinion perceptions.Negative effects of cow's milk consumption seems to be limited to iron status up to 9-12 months, then no negative effects are ...
Charles Christopher V - - 2011
Objectives  To investigate the effect of cooking with an iron ingot on the iron content of several water and Cambodian food preparations. Methods  Various food and water samples were prepared, in replicate, in glass and aluminium pots with and without an iron ingot. The samples were subjected to iron content ...
Khouzam Rola Bou - - 2011
Bioaccessibility of five essential micronutrients (iron, zinc, copper, manganese and molybdenum) from the Lebanese food basket including bread, different varieties of white cheese, fruit and vegetables was evaluated using the in vitro gastrointestinal digestion model. Only very small fraction of Fe and Zn (ca. 10%) was found bioaccessible from bread, ...
Lok K Y W KY a Department of Medicine & Therapeutics , The Chinese University of Hong Kong , Hong Kong , - - 2011
An HPLC method with photodiode array detection was used for the quantification of 11 synthetic dyes in 87 snack food products commonly consumed by children in Hong Kong, China. Dietary exposure to synthetic colours was estimated using food-frequency questionnaire data obtained from 142 primary school children aged 8-9 years in ...
Egeland Grace M - - 2011
To evaluate correlates of food insecurity among Inuit preschoolers. Study design. Cross-sectional health survey. Correlates of food insecurity were assessed in 3-5 year old children (n=388) residing in 16 Nunavut communities (2007-2008) in whom a high prevalence of child food insecurity (56%) has been documented. A bilingual team conducted interviews, ...
Casiglia Edoardo - - 2011
Abstract Background: Both low and high iron levels have been associated with cardiovascular outcome. The aim of this study was to determine if dietary iron intake is a cardiovascular predictor in women at a population level. Methods: A 138-item food frequency questionnaire (FFQ) was administered to 906 women aged 61.1±17.1 ...
Stuetz Wolfgang W Department of Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart-Hohenheim, Germany. - - 2012
Deficiency of micronutrients is common in refugee populations. Identify deficiencies and whether provided supplements and wheat flour fortified with 10 micronutrients impacts upon status among breast-feeding women from Maela refugee camp. Two sequential cross-sectional studies were conducted in different groups of lactating mothers at 12 weeks postpartum. The first survey ...
Ni Yongnian - - 2011
A sensitive kinetic spectrophotometric method was developed for the determination of four flavor enhancers--maltol, ethyl maltol, vanillin, and ethyl vanillin--in food samples. The method was based on the reduction of iron(III) by the four analytes in a sulfuric acid medium (0.012 mol/L), and the subsequent interaction of iron(II) with hexacyanoferrate(III) ...
Rapley Gill - - 2011
Baby-led weaning is an approach to the introduction of solid foods that is being followed by increasing numbers of parents, but what is it, and should health visitors be encouraging it? This paper aims to refresh practitioners' background knowledge of complementary feeding and to outline the key features of baby-led ...
Kim Dong Woo - - 2011
Accurate assessment of nutrient adequacy of a population should be based on usual intake distribution of that population. This study was conducted to adjust usual nutrient intake distributions of a single 24-hour recall in 2001 Korean National Health and Nutrition Surveys (KNHNS) in order to determine the magnitude of limitations ...
Gautam Smita - - 2011
Inherent phytic acid and tannins interfere with bioavailability of iron and zinc from plant-based foods. Food acidulants, β-carotene-rich vegetables and Allium spices are understood to promote mineral bioaccessibility (an estimate of bioavailability using in vitro method) from food grains. In this study, we have verified whether these promoters would counter ...
Wijaya-Erhardt Maria - - 2011
OBJECTIVE: Increasing the consumption of Fe-rich foods and thus improving Fe bioavailability without significantly increasing diet cost is the most sustainable intervention for improving Fe intake. We assessed the effect of supplementary food consisting of fermented soyabean (tempeh) and vitamin C-rich fruit consumed during pregnancy on maternal iron deficiency (ID). ...
Lund Barbara M - - 2011
In developed countries, such as the United Kingdom and the United States, between 15% and 20% of the population show greater susceptibility than the general population to foodborne disease. This proportion includes people with primary immunodeficiency, patients treated with radiation or with immunosuppressive drugs for cancer and diseases of the ...
Gautam Smita - - 2011
Deficiencies of iron and zinc among the population dependent on plant foods necessitate strategies to maximize their bioavailability. In this context, specific combinations of promoters of iron and zinc bioaccessibility-namely, amchur (0.75 g/10 g), β-carotene-rich vegetables (2.5 g/10 g) and Allium spices (1.5 g/10 g)-were evaluated for a possible additive/synergistic effect on the bioaccessibility of iron ...
Davidsson Lena - - 2011
The prevalence of micronutrient deficiencies, in particular those of iron, vitamin A, iodine, and zinc, is unacceptably high, especially among infants, children, and women of childbearing age in developing countries. Effective food-based strategies to combat these public health problems are therefore urgently needed. As only a fraction of dietary iron, ...
Mikki N - - 2011
Anaemia still persists among children and women of childbearing age in Palestine. We investigated the prevalence of anaemia and associated factors among Palestinian school adolescents (aged 13-15 years) in Ramallah and Hebron governorates. Haemoglobin levels were measured to assess the prevalence of anaemia. The prevalence of anaemia was significantly higher ...
Bouis Howarth E - - 2011
The recent rise in agricultural commodity prices has been dramatic, and food prices are likely to follow an upward trend, at least in the medium-term. Moreover, the recent financial crisis has also lowered incomes and increased food prices. Not only does this reduce dietary quality, but expenditures for health, sanitation, ...
Chang Yu-Jhen - - 2011
Eating disorders are now a global health problem for adolescents and young female adults. The level of eating disorders among young female adults is growing in Asian countries. Therefore, the purpose of this study was to investigate body image, weight concerns, eating attitudes, dietary intake, and nutritional status related to ...
Mišurcová Ladislava - - 2011
Seaweed is known as an abundant source of minerals. Mineral composition of seaweed is very changeable because of many exogenous and endogenous factors and differs also within the same species. Principally, seaweed is an excellent source of some essential elements. Mainly, iron and iodine are in high concentration. Seaweeds could ...
Aspuru Kattalin - - 2011
Iron is necessary for the normal development of multiple vital processes. Iron deficiency (ID) may be caused by several diseases, even by physiological situations that increase requirements for this mineral. One of its possible causes is a poor dietary iron intake, which is infrequent in developed countries, but quite common ...
Julin Bettina - - 2011
Cadmium is a widespread environmental pollutant with adverse effects on kidneys and bone, but with insufficiently elucidated public health consequences such as risk of end-stage renal diseases, fractures and cancer. Urinary cadmium is considered a valid biomarker of lifetime kidney accumulation from overall cadmium exposure and thus used in the ...
Tidemann-Andersen Ida - - 2011
Iron and zinc are essential micronutrients for humans and deficiency of the two elements is widespread in the world with the highest prevalence in less developed countries. There are few data on dietary intake of iron and zinc in Uganda, and no food composition table is available. There is hardly ...
Blumfield Michelle L - - 2011
Preconception and pregnancy dietary intakes can influence the health of future generations. In this study we compared the food intakes of reproductive-aged women by pregnancy status, to current Australian recommendations. Data are from the Australian Longitudinal Study on Women's Health, younger cohort aged 25-30 years in 2003, with self-reported status ...
Audicana Berasategui M T - - 2011
The Drug Allergy Committee of the Spanish Society of Allergology and Clinical Immunology reviewed the allergenic potential of several substances of food origin that are found in the composition of some drugs. Despite recent legislation on labeling, many labels do not clearly state whether the drug contains raw material (active ...
Samuels Sarah E - - 2010
Competitive foods and beverages are available on most US school campuses. States and school districts are adopting nutrition standards to regulate these products, but few studies have reported on the extent to which schools are able to adhere to competitive regulations. The purpose of this study was to describe the ...
Hilsen Marit - - 2010
To assess adolescents' eating/drinking habits of a selection of healthy and unhealthy food items at school, variations in gender and socioeconomic status in these eating habits, and variations between the schools. A cross-sectional study among 2870 adolescents (mean age: 15.5 years) within the Fruits and Vegetables Make the Marks (FVMM) ...
Fordyce-Voorham Sandra - - 2011
To identify the food skills deemed essential to include in skill-based healthful eating programs in secondary schools. Fifty-one food experts including home economics educators, chefs, nutritionists and dietitians, community educators, homemakers, and young people were recruited by invitation, mail, and advertising. Data were obtained by interviewing these food experts over ...
Storey H C HC Department of Research and Nutrition, School Food Trust, Sheffield, England, - - 2011
Adequate nutrition is considered important for learning, but there is little robust research on the association between diet and learning in school-aged children in industrialized countries. This study investigated the effect of tailored modifications to the food and dining experience in secondary schools on learning-related behaviours. In 2008, 12 co-educational ...
Wolfram J H - - 2010
This chapter outlines the epidemiology of brucellosis in the Russian Federation and in five countries bordering Russia. Since the Soviet Union's dissolution, Russia and the newly formed independent republics have failed to maintain policies to control brucellosis and other zoonotic diseases. Many of these republics, due to weak animal control ...
Long Michael W - - 2010
This article seeks to inform state and local school food policies by evaluating the impact of Connecticut's Healthy Food Certification (HFC), a program which provides monetary incentives to school districts that choose to implement state nutrition standards for all foods sold to students outside reimbursable school meals. Food service directors ...
Woodward-Lopez Gail - - 2010
We assessed the impact of legislation that established nutrition standards for foods and beverages that compete with reimbursable school meals in California. We used documentation of available foods and beverages, sales accounts, and surveys of and interviews with students and food service workers to conduct 3 studies measuring pre- and ...
Tester June M JM Department of Preventive Cardiology, Children's Hospital and Research Center Oakland, Oakland, CA 94609, USA. - - 2010
Mobile food vending is a component of the food environment that has received little attention in the public health literature beyond concerns about food sanitation and hygiene issues. However, several features of mobile food vending make it an intriguing venue for food access. We present key components of mobile vending ...
Gill M - - 2010
The paper considers some of the reasons why governments develop food policies, gives examples of what is in food policies at the Scottish and UK levels and explores ways of effectively providing balanced evidence for policy development. It discusses the challenges of exchanging knowledge between the science and policy communities, ...
Timmer C Peter - - 2012
The empirical regularities of behavioral economics, especially loss aversion, time inconsistency, other-regarding preferences, herd behavior, and framing of decisions, present significant challenges to traditional approaches to food security. The formation of price expectations, hoarding behavior, and welfare losses from highly unstable food prices all depends on these behavioral regularities. At ...
Kakarala Madhuri - - 2010
BACKGROUND: Competitive foods/beverages are those in school vending machines, school stores, snack bars, special sales, and items sold à la carte in the school cafeteria that compete with United States Department of Agriculture (USDA) meal program offerings. Grouping à la carte items with less nutritious items allowed in less regulated ...
Golley R - - 2010
In addition to the nutritional benefits of healthier school food, anecdotes describe improvements in children's behaviour and educational outcomes when school food or the school dining room environment is improved. This study hypothesized that a school food and dining room intervention would improve pupils' learning-related classroom behaviour. A controlled intervention ...
Woodruff Sarah J - - 2010
BACKGROUND: Among students, little is known about the physical and social context of eating lunch. The objective of this study was to determine if food intake (including the type of food and beverages and portion sizes) was associated with specific aspects of the physical and social lunch environment (location, with ...
Neckerman Kathryn M - - 2010
Studies of the food environment near schools have focused on fast food. Research is needed that describes patterns of exposure to a broader range of food outlet types and that examines the influence of neighborhood built environments. Using data for New York City, this paper describes the prevalence of five ...
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