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Im Jong Geun - - 2013
The present study aimed to assess the adequacy of Ca intake and major food sources of Ca in Korean children and adolescents. A cross-sectional study. Data from the Korean National Health and Nutrition Examination Survey (KNHANES) 2007-2010. We analysed the daily Ca intake, major food sources of Ca and the ...
Combet Emilie - - 2013
To develop a worked example of product reformulation of a very popular 'junk food' to meet nutritional guidelines for public health in a ready meal. Indicative survey of popular Margherita pizzas, followed by product reformulation, applying dietary guidelines to generate a single-item pizza meal containing 30 % daily amounts of ...
Shaffer Christopher A - - 2013
According to optimal foraging theory and most current models of primate socioecology, primate foraging involves a series of decisions concerning when is the most optimal time to leave a food patch, how to travel to the next patch in an efficient manner, and how to minimize the time and distance ...
Pepino Marta Yanina - - 2013
Objective: Roux-en-Y gastric bypass (RYGB) surgery causes greater weight loss than laparoscopic adjustable gastric banding (LAGB). We tested the hypothesis that RYGB has weight loss-independent effects on taste perception which influence eating behavior and contribute to the greater weight loss. Design and Methods: Subjects were studied before and after ~20% ...
Frankenfeld Cara L - - 2013
To evaluate healthy dietary factors in relation to prior residence outside the United States (US) among university-affiliated individuals currently residing in the US. Current diet information was collected via a 4-day food record and residential history data were collected by in-person interview for 114 individuals. Residence outside of the US ...
Takachi Ribeka - - 2013
Reducing dietary salt intake remains a challenging issue in the management of chronic disease. Taste preference is suspected to be an important proxy index of daily sodium consumption. This study examined the difference in daily sodium intake according to self-reported taste preference for miso soup as representative of homemade cooking ...
Wallace Taylor C - - 2013
Objective: Adequate calcium and vitamin D intakes are critical during all life cycle stages. This study aimed to characterize usual intakes of calcium and vitamin D from food and dietary supplements in specific subpopulations of Americans so that fortification/enrichment and supplementation efforts may be targeted toward populations who are truly ...
Vernia Piero - - 2013
Osteopenia and increased risk for fractures in IBD result from several factors. To investigate the dietary intake of calcium in IBD patients. A 22-item quantitative validated frequency food questionnaire was used for quantifying dietary calcium in relation to gender and age, in 187 IBD patients, 420 normal- and 276 diseased ...
Yousaf Farhanah - - 2013
Abstract Cinacalcet is the first Food and Drug Administration-approved calcimimetic for the treatment of secondary hyperparathyroidism in dialysis patients. It is effective in improving control of parathyroid hormone, serum calcium, phosphorus, and calcium-phosphorus product. The calcium-lowering effect of cinacalcet overcomes the limitations of standard therapy associated hypercalcemia. There is evidence ...
Haycraft Emma - - 2013
This study aimed to examine the relationships between adolescents' eating disorder attitudes and their perceptions of the feeding practices that their parents/caregivers currently use. Boys and girls (N = 528) aged 13-15 completed self-report measures of their levels of eating psychopathology and their parents' current feeding practices and reported their own ...
Vadiveloo Maya - - 2013
Research has shown that subtle health claims used by food marketers influence pre-intake expectations, but no study has examined how they influence individuals' post-consumption experience of satiety after a complete meal and how this varies according to the value placed on food taste. In two experiments, we assess how labeling ...
Schwartz C - - 2013
Complementary feeding (CF) practices vary within and across cultures but have been investigated only to a very limited extent. It is however important to understand CF practices and how they differ, as CF sets the foundation for children's later food choices. The present study was set out to examine practices, ...
Ko Edmund Y - - 2014
Nutraceuticals are food products that that can provide medical or health benefits by preventing or treating disease processes. The high costs associated with assisted reproductive techniques for male infertility have led consumers to find less expensive alternatives for potential treatment. Nutraceuticals are widely available and have many antioxidant properties. This ...
Zhang Yali V YV Department of Biological Chemistry, The Johns Hopkins University School of Medicine, Baltimore, Maryland, - - 2013
Animals tend to reject bitter foods. However, long-term exposure to some unpalatable tastants increases acceptance of these foods. Here we show that dietary exposure to an unappealing but safe additive, camphor, caused the fruit fly Drosophila melanogaster to decrease camphor rejection. The transient receptor potential-like (TRPL) cation channel was a ...
Gagné Jason W - - 2013
Objective-To evaluate concentrations of calcium, phosphorus, zinc, iron, copper, manganese, and selenium in several commercially available dry dog foods and compare these with current Association of American Feed Control Officials (AAFCO) recommendations for maintenance of healthy dogs. Design-Descriptive study. Sample-45 over-the-counter dry foods formulated for maintenance of healthy dogs (ie, ...
Serra-Majem Lluis - - 2013
The current obesity epidemic is known to have coincided with profound societal changes involving both physical activity levels and food consumption patterns as well as demographic and cultural changes affecting the conduct of human beings in various ways. On the other hand, obesity is a complex and multifactorial chronic disease ...
Allen Alissa L - - 2013
In order to reduce calories in foods and beverages, the food industry routinely uses non-nutritive sweeteners. Unfortunately, many are synthetically derived, and many consumers have a strong preference for natural sweeteners, irrespective of the safety data on synthetic non-nutritive sweeteners. Additionally, many non-nutritive sweeteners elicit aversive side tastes such as ...
Ramachandran Prema - - 2013
The World Food Summit in 1996 provided a comprehensive definition for food security which brings into focus the linkage between food, nutrition and health. India has been self sufficient in food production since seventies and low household hunger rates. India compares well with developing countries with similar health profile in ...
Bruno Nicola - - 2013
Recent literature suggests that individuals may consume less food when this is served on red plates. We explored this intriguing effect in three experiments. Independent groups of participants were presented with constant amounts of popcorns, chocolate chips, or moisturizing cream, on red, blue, or white plates. They were asked to ...
Garcia-Burgos D - - 2013
Differences in food consumption among body-weight statuses (e.g., higher fruit intake linked with lower body mass index (BMI) and energy-dense products with higher BMI) has raised the question of why people who are overweight or are at risk of becoming overweight eat differently from thinner people. One explanation, in terms ...
McKay Naomi J - - 2013
Glucagon-like peptide-1 (GLP-1) plays an important role in energy homeostasis. Injections of GLP-1 receptor (GLP-1R) agonists suppress food intake, and endogenous GLP-1 is released when nutrients enter the gut. There is also growing evidence that the GLP-1 system is involved in the regulation of body fluid homeostasis. GLP-1R agonists suppress ...
Sugiura Toshihiko - - 2013
The effects of climate change on the taste and textural attributes of foods remain largely unknown, despite much public interest. On the basis of 30-40 years of records, we provide evidence that the taste and textural attributes of apples have changed as a result of recent global warming. Decreases in ...
Hall Peter A - - 2013
Prior studies have documented a negative relationship between strength of executive control resources (ECRs) and frequency of snack food consumption. However, little is known about what effect environmental cues (restraining versus facilitating) have on the engagement of such control resources. We presented 88 healthy adults with standardized tests of ECRs ...
Sharma Krishan - - 2013
Abstract Background: Bitter sensitivity among individuals and ethnic groups is partly due to polymorphic bitter taste receptor genes (TAS2Rs). PTC/PROP bitter taste responsiveness at locus TAS2R38 is a well-established index of individual variation in oral sensation that has been linked with predicting food liking and consumption. Previous studies suggest that ...
Ely Alice V - - 2013
Objective: Prior neuroimaging research (1,2) has shown that restrained and unrestrained eaters demonstrate differential brain activation in response to food cues that parallels their food intake in lab studies. We extended these findings by comparing brain activation in response to food cues in normal weight Nondieters, Historical Dieters, and Current ...
Passilly-Degrace Patricia - - 2013
Over the last decade, converging data have been accumulated both in rodents and humans, supporting the existence of a sixth taste modality devoted to the perception of dietary lipids. It is well known that the sense of taste is determinant for the food choice and that the overconsumption of highly ...
Misaka Takumi - - 2013
Objective quantification of taste intensity would be extremely useful for product development and quality control in the food industry. Progress has been made toward using the responses of cultured cells expressing human taste receptors as an indicator in evaluating gustatory intensity objectively. Effective utilization of such evaluation systems should not ...
Imamura Miho - - 2013
Umami is one of 5 basic tastes that make foods savory and palatable. The umami aftertaste is a long-lasting taste sensation that is important for Japanese broth (dashi) utilized for various Japanese foods. Soy sauce is usually added when making dashi-based dishes; however, different soy sauces produce distinct effects on ...
Chen Guang - - 2014
Amino acids, as the main contributors to taste, are usually found in relatively high levels in bitter foods. In this work, we focused on seeking a rapid, sensitive and simple method to determine FAA for large batches of micro-samples and to explore the relationship between FAA and bitterness. Overall condition ...
Kitamura Akihiko - - 2013
Digestion and the absorption of food and nutrients have been considered the only functions of the gastrointestinal (GI) tract. However, recent studies suggest that taste cells in the oral cavity and taste-like cells in the GI tract share many common characteristics (taste receptors and transduction signaling). Over the last two ...
Kwegyir-Afful Ernest E - - 2013
Between July 2008 and June 2012, the US Food and Drug Administration received 501 consumer reports of prolonged taste disturbances consistent with pine mouth syndrome. Consumers consistently reported a delayed bitter or metallic taste beginning hours to days following consumption of pine nuts that recurred with intake of any food ...
Davidson T L - - 2013
An enormous amount of research has been aimed at identifying biological and environmental factors that are contributing to the current global obesity pandemic. The present paper reviews recent findings which suggest that obesity is attributable, at least in part, to a disruption of the Pavlovian control of energy regulation. Within ...
Kroese Floor M - - 2013
Previous research has shown that people tend to consume less from foods they consider more tempting. However, the underlying mechanism for these counterintuitive findings is still unknown. The current paper is the first to test the theoretically implied suggestion that the effect of food temptation strength on consumption is indirect ...
Taylor Cat - - 2013
The present research explores how justifications for indulgence influence the translation of 'good' intentions into action. Three studies investigated the nature of such justifications and their relation to indulgence. Study 1 identified six ways that people justify indulgence to themselves - that they are deserving or curious, that the indulgence ...
Lee N-Y - - 2013
This study was conducted to help better understand the current sodium intake of Korean children and to establish children's good eating habits through investigation of the sodium content of ready-to-eat foods collected from nine major amusement parks in Korea. The sodium content of a total of 322 products was analysed ...
Kim Hyun-Ju - - 2013
Administration of metformin is known to reduce both body weight and food intake. While the hypothalamus is recognized as a critical regulator of energy balance and body weight, there is currently no evidence for an effect of metformin in the hypothalamus. Therefore, we sought to determine the central action of ...
Balasubramanian S S Kanchi Kamakoti CHILDS Trust Hospital, The CHILDS Trust Medical Research Foundation, 12-A, Nageswara Road, Nungambakkam, Chennai 600 034, Tamil Nadu, India. - - 2013
Vitamin D deficiency has emerged as a significant public health problem throughout the world. Even in the Indian context,it has been reported to be present in majority of children in spite of wide availability of sunlight. Recent guidelines have defined vitamin D status as severe deficiency, deficiency, sufficiency and risk ...
Gan Tian - - 2013
Currently, synthetic colourants draw much attention as food additives. This paper investigated the simultaneous electrocatalytic oxidation of sunset yellow and tartrazine, two yellow colourants commonly present in food together, with a novel voltammetric sensor based on graphene and mesoporous TiO2 modified carbon paste electrode. Due to the high accumulation effect ...
Cho Susan S - - 2013
Studies of whole grain and chronic disease have often included bran-enriched foods and other ingredients that do not meet the current definition of whole grains. Therefore, we assessed the literature to test whether whole grains alone had benefits on these diseases. The objective was to assess the contribution of bran ...
Stafford Lorenzo D - - 2013
Research has demonstrated that individuals with eating disorders have an impaired sense of smell and taste, though the influence of eating attitudes, dietary restraint and gender in a non-clinical sample is unknown. In two studies (study 1: 32 females, 28 males; study 2: 29 females) participants completed questionnaires relating to ...
Muhihi Alfa J - - 2013
Dietary changes characterized by a reduction in carbohydrate quality are occurring in developing countries and may be associated with a higher prevalence of obesity and chronic diseases such as type 2 diabetes mellitus. We assessed the preferences and acceptability of unrefined whole grain carbohydrate staples (i.e., brown rice, unrefined maize ...
Barnes Rachel D - - 2013
Food thought suppression, or purposely attempting to avoid thoughts of food, is related to a number of unwanted eating- and weight-related consequences, particularly in dieting and obese individuals. Little is known about the possible significance of food thought suppression in clinical samples, particularly obese patients who binge eat. This study ...
Marek Ryan J - - 2013
OBJECTIVE: Studies have demonstrated that negative affect increases prior to food intake in individuals diagnosed with an eating disorder. Mindfulness has been supported empirically to treat experiential avoidance stemming from anxiety. Thus, the current objective in this study is to empirically compare mindfulness vs. thought suppression invention during a food ...
Kattan Jacob D - - 2013
CME EDUCATIONAL OBJECTIVES1.Understand the numerous food allergy therapies, both allergen specific and non-specific, currently under investigation.2.Discuss the safety concerns that accompany potential food allergy treatments.3.Appreciate the difference between desensitization and tolerance as they relate to food allergy. Food allergy is a widespread problem that has been increasing in prevalence in ...
Kadey Heather - - 2013
The purpose of the current investigation was to identify an appropriate texture for initial treatment of 1 child's feeding problem. Variability in mouth clean (a product measure of swallowing) during a texture assessment suggested that individual pureed foods differentially affected feeding behavior. A single-food assessment identified individual problematic foods. We ...
de Souza Vanessa Rios - - 2013
Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter ...
De Backer Charlotte J S - - 2013
The aim of this study is to investigate if reported childhood food habits predict the food habits of students at present. Questions addressed are: does the memory of childhood family meals promote commensality among students? Does the memory of (grand)parents' cooking influence students' cooking? And, is there still a gender ...
Bernstad Saraiva Schott Anna - - 2013
Several treatment alternatives for food waste can result in both energy and nutrient recovery, and thereby potential environmental benefits. However, according to the European Union waste management hierarchy, waste prevention should be the prioritized strategy to decrease the environmental burdens from all solid waste management. The aim of the present ...
Gagnon Lea - - 2013
Sight is undoubtedly not only important for food identification and selection but also for the modulation of gustatory sensitivity. We can, therefore, assume that taste sensitivity and eating habits are affected by visual deprivation from birth. We measured taste detection and identification thresholds of the 5 basic tastants in 13 ...
Breslin Paul A S - - 2013
The sense of taste is stimulated when nutrients or other chemical compounds activate specialized receptor cells within the oral cavity. Taste helps us decide what to eat and influences how efficiently we digest these foods. Human taste abilities have been shaped, in large part, by the ecological niches our evolutionary ...
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