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Lisboa Maria Sol MS University of Maryland, Department of Environmental Science and Technology, University of Research Energy Research Center, 1445 Animal Science/Ag Engineering Blgd., College Park, MD 20742, - - 2014
Studies have shown that including food waste as a co-digestion substrate in the anaerobic digestion of livestock manure can increase energy production. However, the type and inclusion rate of food waste used for co-digestion need to be carefully considered in order to prevent adverse conditions in the digestion environment. This ...
Rolls Barbara J - - 2014
Food volume could influence both the portions that people take and the amount that they eat, but these effects have had little investigation. The influence of food volume was tested by systematically reducing the flake size of a breakfast cereal so that the cereal was more compact and the same ...
Sugiyama Yukimaru Y Kyoto University Primate Research Institute, Inuyama, Japan, - - 2014
From the late 1960s to the early 1970s, many congenitally malformed infants were born into provisioned Japanese macaque troops. Although the exact cause of this problem was not determined, the occurrence of malformations decreased thereafter. We examined possible factors such as total population size, number of adult females, birth rate, ...
Furuya J J Department of Prosthodontics and Oral Implantology, School of Dentistry, Iwate Medical University, Morioka, - - 2014
The key objective of mastication is to form a food bolus suitable for smooth swallowing. However, chewing is usually performed without a conscious effort. Poor bolus formation can cause pharyngeal residue and suffocation in elderly individuals with reduced swallowing function. Therefore, chewing with a conscious effort may help the bolus ...
Weber Katharina Susanne KS 1 Institute of Diabetes Research, Helmholtz Zentrum München, and Forschergruppe Diabetes, Klinikum rechts der Isar, Technische Universität München, Munich, - - 2014
The development of type 1 diabetes (T1D) is potentially influenced by nutrition. The aim of our study was to assess food and nutrient intakes of children at increased risk of T1D. Dietary intake of the last 4 weeks was assessed using a diet history interview. The daily nutrient and food ...
Van Meter Robin J RJ Marine Estuarine Environmental Sciences Program, University of Maryland, Baltimore, Maryland, United States of - - 2014
Freshwater salinization is an emerging environmental filter in urban aquatic ecosystems that receive chloride road salt runoff from vast expanses of impervious surface cover. Our study was designed to evaluate the effects of chloride contamination on urban stormwater pond food webs through changes in zooplankton community composition as well as ...
Parrish Audrey E AE Language Research Center, Georgia State University, Atlanta, GA, USA; Psychology Department, Georgia State University, Atlanta, GA, USA. Electronic address: - - 2013
The context in which food is presented can alter quantity judgments leading to sub-optimal choice behavior. Humans often over-estimate food quantity on the basis of how food is presented. Food appears larger if plated on smaller dishes than larger dishes and liquid volumes appear larger in taller cups than shorter ...
Wang Jinsong - - 2013
Dietary guidelines suggest limiting daily sodium intake to <2,300 mg for the general population, and <1,500 mg/d for those with certain cardiovascular risk factors. Despite these recommendations, few Americans are able to achieve this goal. Identifying challenges in meeting these guidelines is integral for successful compliance. This analysis examined patterns ...
Jia Wenyan W 1 Department of Neurosurgery, University of Pittsburgh, Pittsburgh, PA 15213, - - 2013
Accurate estimation of food portion size is of paramount importance in dietary studies. We have developed a small, chest-worn electronic device called eButton which automatically takes pictures of consumed foods for objective dietary assessment. From the acquired pictures, the food portion size can be calculated semi-automatically with the help of ...
Du Shufa - - 2013
Recent studies have shown inconsistent effects of sodium reduction, potassium intake, and the ratio of sodium to potassium (Na/K ratio) on hypertension and other cardiovascular diseases. Major gaps exist in knowledge regarding these issues in China. We analyzed the patterns and trends of dietary sodium intake, potassium intake, and the ...
Hobin Erin - - 2013
To compare energy (calories), total and saturated fats, and Na levels for 'kids' menu' food items offered by four leading multinational fast-food chains across five countries. A content analysis was used to create a profile of the nutritional content of food items on kids' menus available for lunch and dinner ...
Andreyeva Tatiana - - 2013
In 2009, the U.S. Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) implemented revisions to the composition and quantities of WIC-provided foods. New whole-grain products such as whole-wheat bread and allowable substitutes were added to encourage increased intake of whole grains and fiber among WIC ...
Lisboa Maria Sol - - 2013
Co-digestion of food waste with dairy manure is increasingly utilized to increase energy production and make anaerobic digestion more affordable; however, there is a lack of information on appropriate co-digestion substrates. In this study, biochemical methane potential (BMP) tests were conducted to determine the suitability of four food waste substrates ...
Marciani L - - 2013
Background/objectives:The emptying of the gall bladder in response to feeding is pivotal for the digestion of fat, but the role of various food ingredients in contracting the gall bladder postprandially is not well understood. We hypothesized that different food ingredients, when consumed, will have a different effect on stimulating gall ...
Marqués-Iturria Idoia - - 2013
Obesity depends on homeostatic and hedonic food intake behavior, mediated by brain plasticity changes in cortical and subcortical structures. The aim of this study was to investigate cortical thickness and subcortical volumes of regions related to food intake behavior in a healthy young adult sample with obesity. Thirty-seven volunteers, 19 ...
Rudelt Amanda - - 2013
To examine changes in the Na content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the USA between 1997/1998 and 2009/2010. Menu offerings and nutrient composition information for the menu items were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center (NCC) Food ...
Faustina Dufie Wireko-Manu - - 2013
Yam is the third most important root and tuber crop in the tropics but few species are grown as health food and/or for medicinal purposes. To ascertain the potential health benefits and alternate usage of the species, 20 varieties of Dioscorea alata (water yam) were investigated for their total dietary ...
Anzid Karim - - 2013
To assess micronutrient intakes and the prevalence of inadequacy in a sample of high-school pupils in Ouarzazate, Morocco. Food records were compiled over three non-consecutive days by pre-trained pupils. Micronutrient intakes were estimated using the DIAL software, adapted to include foods commonly eaten in Morocco. The prevalence of inadequacy was ...
Eyles Helen - - 2013
In 2006 the UK Food Standards Agency (FSA) introduced voluntary sodium reduction targets for more than 80 categories of processed food. Our aim was to determine the impact of these targets on the sodium content of processed foods in the UK between 2006 and 2011. Household consumer panel data (n>18,000 ...
Smith Dana G - - 2013
Loss of control over hedonically motivated actions is a defining component of impulse control disorders, such as drug dependence and the proposed 'food addiction' model of obesity. Devolution from goal-directed to compulsively maintained behaviors is partially attributed to abnormalities in the orbitofrontal cortex, an area critical in reward valuation. In ...
Brunner Thomas A - - 2013
Plenty of studies have demonstrated that effort influences food choice. However, few have been conducted to analyze the effect of effort on consumption volume. Moreover, the few studies that have measured consumption volume all have strong limitations. The goal of the present paper is to disentangle confounding variables in earlier ...
Crespi Erica J - - 2013
Exposure to adverse environmental conditions during early development can shape life-history traits and have lasting effects on physiological function in later life. Although findings within the biomedical literature have shown that environmentally induced elevations in glucocorticoids (GCs) during critical developmental windows can cause persistent carry-over effects (i.e., developmental programming), little ...
Pfeifer Gail - - 2013
A new report says yes, but not all agree with the findings.
Trevena Helen - - 2013
To assess the change in Na content of Australian pasta sauces between 2008 and 2011. A secondary objective was to project the mean Na content of these same products in 2014 using the Australian Food and Health Dialogue Na commitment and compare projections with the 2012 UK Na target for ...
Lin Biing-Hwan - - 2013
To examine how increasing vegetable consumption from foods prepared at home (FAH) and foods prepared away from home (FAFH) would impact energy, dietary fibre and Na (sodium) intakes in the USA. Using data from the 2003-2004 US National Health and Nutrition Examination Survey, dietary intake data from two separate days ...
Asami Mari - - 2013
The contributions of water to total levels of chlorate and perchlorate intake were determined using food and water samples from a market basket study from 10 locations in Japan between 2008 and 2009. Foods were categorized into 13 groups and analyzed along with tap water. The average total chlorate intake ...
Contreras Heidy L - - 2013
The foraging decisions of flower-visiting animals are contingent upon the need of an individual to meet both energetic and osmotic demands. Insects can alter their food preferences to prioritize one need over the other, depending on environmental conditions. In this study, preferences in nectar sugar concentrations (0, 12, 24 %) were ...
Hendriksen Marieke Ah - - 2013
OBJECTIVE: To monitor the effectiveness of salt-reduction initiatives in processed foods and changes in Dutch iodine policy on Na and iodine intakes in Dutch adults between 2006 and 2010. DESIGN: Two cross-sectional studies among adults, conducted in 2006 and 2010, using identical protocols. Participants collected single 24 h urine samples ...
Jallier Vincent - - 2013
Access to high-grade micronutrients is a recurring challenge that often threatens the long-term sustainability of food fortification programs. To assess the efficiency of the Global Alliance for Improved Nutrition (GAIN) Premix Facility in procuring quality, affordable vitamin A for fortification of edible oil in Indonesia. A global approach to procurement ...
Perrier E - - 2013
Background/objectives:In sedentary adults, hydration is mostly influenced by total fluid intake and not by sweat losses; moreover, low daily fluid intake is associated with adverse health outcomes. This study aimed to model the relation between total fluid intake and urinary hydration biomarkers.Subjects/methods:During 4 consecutive weekdays, 82 adults (age, 31.6±4.3 years; ...
Jacobson Michael F - - 2013
IMPORTANCE Excess consumption of sodium is an important cause of hypertension, a major risk factor for heart disease and stroke. The higher the level of consumption, the greater is a person's likelihood of developing hypertension. Numerous organizations have recommended reductions in sodium intake in the United States. Roughly 80% of ...
Andreyeva Tatiana T Rudd Center for Food Policy and Obesity, Yale University, New Haven, CT 06520-8369, USA. - - 2013
In 2009, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) implemented revisions to the composition and quantities of WIC food packages. Juice allowances were reduced by approximately half. This report describes changes in purchases of 100% juice and other beverages among WIC participants after the WIC revisions. ...
Kittipongpatana Ornanong S - - 2013
Cross-linked carboxymethyl rice starches (CL-CMRSs) were prepared from reactions between native rice starch and varied concentrations (0.1-15%w/w, M-0.1 to M-15) of epichlorohydrin (ECH) in a simultaneous carboxymethylation-crosslinking reaction setup using methanol as the solvent. The degree of carboxymethyl substitution was between 0.24 and 0.28, while apparent amylose contents were lowered ...
McKinley Michael J - - 2013
Most ingested sodium is contained in food. The aim was to investigate whether sodium depletion, dehydration or DOCA alter intakes of salted and unsalted foods by rats given choices of 2 foods: salted (0.2-0.5% Na) and unsalted food containing either similar or different other dietary components. Diuretic-induced (furosemide or acetazolamide) ...
Stevens Lesley - - 2013
OBJECTIVES: To compare food choices and nutrient intakes of pupils taking a school lunch or a packed lunch in eighty secondary schools in England, following the introduction of the food-based and nutrient-based standards for school food. DESIGN: Cross-sectional data collected between October 2010 and April 2011. Pupils' lunchtime food choices ...
Bernal A - - 2013
This study analyzed the effects of systemic oxytocin (OT) administration and 48-h food deprivation on the polydipsia, hyperphagia, and polyuria produced by electrolytic lesions of the mediobasal hypothalamus (MBH). In a first experiment, food deprivation transiently decreased the polydipsic response, whereas food deprivation plus OT administration reduced the water intake ...
Koenigstorfer Joerg - - 2013
Fitness cues on food packages are a common marketing practice in the food sector. This study aims to find out whether and how fitness cues influence food consumption. The results of two field studies show that, even though eating fitness-cued food does not help consumers become more fit, the claims ...
Nunez Maria Fernanda - - 2013
The high intake of dietary sodium (Na(+)) has been associated with obesity and insulin resistance, sparking the hypothesis that the consumption of salty foods affects food intake (FI) and postprandial blood glucose (BG) response. Therefore, we conducted 2 randomized repeated-measures experiments to examine the acute effects of the Na(+) content ...
Gould Kristy L - - 2013
The relative size of the avian hippocampus (Hp) has been shown to be related to spatial memory and food storing in two avian families, the parids and corvids. Basil et al. [Brain Behav Evol 1996;47:156-164] examined North American food-storing birds in the corvid family and found that Clark's nutcrackers had ...
Macinga David R - - 2013
In vivo efficacies of 2 alcohol-based hand rub (ABHR) products (gel and foam) were evaluated at a volume of 1.1 mL. Both met US Food and Drug Administration log(10) reduction requirements after a single application and 10 consecutive applications. This is the first study to identify ABHR formulations capable of ...
Korošec Mojca - - 2013
The preliminary Slovenian food composition database was created in 2003, through the application of the Data management and Alimenta nutritional software. In the subsequent projects, data on the composition of meat and meat products of Slovenian origin were gathered from analyses, and low-quality data of the preliminary database were discarded. ...
Friedrich Mariola M Department of Human Nutrition Physiology, West Pomeranian University of Technology in Szczecin, - - 2013
Purpose. The purpose of this study was to determine, on the animal model, the effect of modifi cation of diet composition and administration of selected food additives on water balance in the body. Material and methods. The study was conducted with 48 males and 48 females (separately for each sex) ...
Lee Seung-Eun - - 2013
Taurine is one of most abundant free amino acids in mammalian tissue. It has been used for various health functional foods as a main ingredient in food industry. A 33-year-old female patient repeatedly experienced generalized itching, urticaria, dyspnea and dizziness after drinking taurine-containing drinks. The patient showed positive response to ...
Christoforou Anthea Kay - - 2013
Australians consume substantially more sodium than recommended. Three quarters of dietary sodium derives from processed food and the growing ready meal category is a significant contributor. This study examined changes in sodium levels of Australian ready meal products between 2008 and 2011. Sodium data were systematically collected from all product ...
Moreno-Rojas Rafael - - 2013
A probabilistic model was developed to estimate the intake level for Fe, Zn, Ca, P, Mg, Mn, Cu, Na, and K derived from consumption of weaning foods in Spain. They were pooled into 10 different categories based on the main ingredient used in its formulation (chicken, chicken-veal, hake, ham, varied ...
Manore Melinda M - - 2013
Management of weight is an ever-increasing challenge in societies where good tasting food is convenient, relatively inexpensive, and abundant. Developing a weight management plan is essential for everyone, including athletes that expend high amounts of energy in their sport. This brief review addresses the concept of dynamic energy balance and ...
Dézerald Olivier - - 2013
Little is known of how linkage patterns between species change along environmental gradients. The small, spatially discrete food webs inhabiting tank-bromeliads provide an excellent opportunity to analyse patterns of community diversity and food-web topology (connectance, linkage density, nestedness) in relation to key environmental variables (habitat size, detrital resource, incident radiation) ...
Ekmekcioglu Cem C Institute of Environmental Health, Centre for Public Health, Medical University of Vienna, - - 2013
Humans evolved on potassium-rich diets containing only small amounts of sodium. Nowadays, sodium intake considerably exceeds potassium intake. However, from the evolutionary point of view we are not accustomed to such high salt (sodium chloride) ingestion. The consequences of a high dietary salt intake are primarily elevated blood pressure with ...
Tabara Aya - - 2012
We baked low-calorie bread by mixing charred cellulose granules with wheat flour, using the charred cellulose granules to eliminate toxic xanthene food dyes contained in processed foods from the alimentary canal. The size of the charred cellulose granules played an important role in determining good breadmaking properties in respect of ...
van der Sman R G M - - 2013
This paper investigates whether moisture diffusion can be predicted for food materials. We focus especially on mixtures of glucose homopolymers and water. The predictions are based on three theories: (1) the Darken relation, linking the mutual diffusivity to the self diffusivities, (2) the generalised Stokes-Einstein relation for the solute self ...
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