scholarly journals The impact of over-maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine

2017 ◽  
Vol 124 (1) ◽  
pp. 57-67 ◽  
Author(s):  
Jie Ren ◽  
Shaoyang Wang ◽  
Yan Ning ◽  
Mengze Wang ◽  
Liying Wang ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
The Impact

scholarly journals Impact of a Series of Educational Talks Taught by Health Professionals to Promote Healthy Snack Choices among Children

Children ◽  
2021 ◽  
Vol 8 (3) ◽  
pp. 203
Author(s):  
Víctor Arufe Giráldez ◽  
Javier Puñal Abelenda ◽  
Rubén Navarro-Patón ◽  
Alberto Sanmiguel-Rodríguez
Keyword(s):  
Nutritional Quality ◽  
Positive Impact ◽  
Total Sample ◽  
Overweight And Obesity ◽  
Healthy Habits ◽  
Quasi Experimental ◽  
Nutrition And Dietetics ◽  
Future Work ◽  
The Impact

Background: One of the great challenges facing today’s society is the need to combat overweight and obesity in schoolchildren. This study aimed to analyze the impact of a cycle of didactic talks—given to families by a specialist in pediatrics, a specialist in nutrition and dietetics and a specialist in physical exercise—on childrens’ snack choices and nutrition quality. Methods: A longitudinal, quasi-experimental and quantitative investigation was designed, working with a total sample of 50 students divided into control and experimental groups. The nutritional quality of daily snacks was recorded during the month before and the month after the cycle of talks given by health experts. Results: An increase in the nutritional quality of the snacks was observed in the days after the talk—but, after a week, values returned to normal. Conclusions: The giving of educational talks to promote healthy habits may have a positive impact on the nutritional quality of school snacks in the days immediately following the talks. However, some forgetfulness was detected over time, which reduced the nutritional quality of the snacks once more. For future work, it is recommended that researchers measure the impact produced by giving regular talks.

scholarly journals Modelling the dietary impact of health-related claims on food labels in the UK

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Asha Kaur ◽  
Peter Scarborough ◽  
Mike Rayner
Keyword(s):  
Nutritional Quality ◽  
Meta Analysis ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Health Claims ◽  
Baseline Scenario ◽  
Health Related ◽  
Mathematical Equations ◽  
The Impact

AbstractHealth-related claims (HRCs) are statements found on food packets that convey the nutritional quality of a food (nutrition claims) and/or its impact on a health outcome (health claims). Foods carrying HRCs have a slightly improved nutritional profile than foods without HRCs, however, it's unclear whether this translates into dietary improvements. We conducted a modelling study to measure the effect of HRCs on diet. As HRCs are already present on foods it is assumed that any impact that they have upon diet are already in effect. We modelled the impact on food purchases of removing HRCs, by assuming that the sales boost they receive is neutralised. These results can be inverted to estimate the current dietary impact of HRCs. Using the Living Costs Food (LCF) survey data, we calculate the average purchases and nutrient intake per person, per day. The LCF data is divided into sales of products with HRCs and sales of products without HRCs through solving mathematical equations combining LCF sales data with odds ratios from a meta-analysis examining the impact of HRCs on choices and data from a survey of foods examining the prevalence of HRCs and the nutritional quality of foods that carry them so that the sum of the sales of products with HRCs and without HRCs is equal to the total sales of products. Similarly, mathematical equations are solved that combine nutritional composition data with the sales of foods carrying and not carrying HRCs. In the baseline scenario foods carrying HRCs made-up 37% of the total purchases, and contributed 29% (559kcal) of the total kcals purchased (1907kcal). When HRCs are removed from foods there is an average increase of 18kcal/d (95% Uncertainty Intervals [UI] -15, 52), + 2g/d increase in total fat (95% UI -1, 4) and saturated fat (95% UI 1, 3), smaller changes are seen for protein (+ 0.5g/d, 95% UI -1, 2), total sugar (+ 0.5g/d, 95% UI -4, 7) and carbohydrate (-0.5g/d, 95% UI -5, 7). There is reduction in the amount of fruit (-11g/d, 95% UI -34, 26) but an increase in vegetables (+ 6g/d, 95% UI -6, 19). These results should be interpreted with caution due to the large uncertainty intervals. When HRCs are removed, we see a small deterioration in the quality of the average diet. If we invert these findings we can assume HRCs currently have a positive, albeit small, impact on diet.

scholarly journals The impact of environmental changes on the yield and nutritional quality of fruits, nuts and seeds: a systematic review

2020 ◽  
Vol 15 (2) ◽  
pp. 023002 ◽  
Author(s):  
Carmelia Alae-Carew ◽  
Salina Nicoleau ◽  
Frances A Bird ◽  
Poppy Hawkins ◽  
Hanna L Tuomisto ◽  
...  
Keyword(s):  
Systematic Review ◽  
Nutritional Quality ◽  
Environmental Changes ◽  
The Impact

scholarly journals Nutritional quality of kermes oak (<i>Quercus coccifera</i> L.) acorns as affected by altitude in a typical Mediterranean area

2017 ◽  
Vol 60 (2) ◽  
pp. 71-78 ◽  
Author(s):  
Christos N. Roukos ◽  
Zoi M. Parissi ◽  
Apostolos P. Kyriazopoulos ◽  
Eleni M. Abraham
Keyword(s):  
Cell Wall ◽  
Nutritional Quality ◽  
Mediterranean Area ◽  
Quercus Coccifera ◽  
Lower Altitude ◽  
Altitudinal Zone ◽  
The Impact ◽  
Kermes Oak

Abstract. The impact of altitudinal zone on the nutritional quality of kermes oak (Quercus coccifera L.) acorns was assessed in Xirovouni Mountain shrublands in northwestern Greece. Whole acorns were collected during autumn 2011 from 15 sites located at three altitudinal zones (i.e. lower, middle, upper). Kermes oak acorn samples were manually separated into kernel and hull and analysed for chemical composition (crude protein, CP; neutral detergent fibre, NDF; acid detergent fibre, ADF; lignin), in vitro dry matter (DM) digestibility (IVDMD), in vitro NDF digestibility (IVNDFD), digestible energy (DE), and minerals (i.e. Ca, P, K, Mg, Mn, Fe, Zn, Cu). Altitude had a negative correlation with CP, IVDMD, and IVNDFD and positively correlated to cell wall contents in both kernel and hull. Acorns growing under higher temperatures (at lower altitude) have more digestible cell wall compared to acorns growing under lower temperatures (at higher altitude) due to increased CP content and decreased cell wall content. It seems that environmental factors affect the nutritional value of acorns. Thus, goat farmers should take this into account when collecting acorns to feed their animals.

scholarly journals Microbial Quality of Liquid Feed for Pigs and Its Impact on the Porcine Gut Microbiome

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2983
Author(s):  
James T. Cullen ◽  
Peadar G. Lawlor ◽  
Paul Cormican ◽  
Gillian E. Gardiner
Keyword(s):  
Gut Microbiome ◽  
Nutritional Quality ◽  
Microbial Quality ◽  
Growth Strategies ◽  
Feed System ◽  
Spontaneous Fermentation ◽  
Factors Affecting ◽  
Liquid Feed ◽  
The Impact

There is evidence that spontaneous fermentation frequently occurs in liquid pig feed that is intended to be delivered as fresh liquid feed, often with a resultant deterioration in the microbial and nutritional quality of the feed, which can negatively affect pig health and growth. Strategies including controlled fermentation with microbial inoculants, pre-fermentation or soaking of the cereal fraction of the diet, enzyme supplementation and dietary acidification have been employed to inhibit pathogens and prevent deterioration of feed nutritional quality, with promising results obtained in many cases. This review evaluates the impact of these strategies on the microbial quality of liquid feed and discusses how they can be further improved. It also investigates if/how these strategies impact the pig gut microbiota and growth performance of liquid-fed pigs. Finally, we review liquid feed system sanitisation practices, which are highly variable from farm to farm and discuss the impact of these practices and whether they are beneficial or detrimental to liquid feed microbial quality. Overall, we provide a comprehensive review of the current state of knowledge on liquid feed for pigs, focusing on factors affecting microbial quality and strategies for its optimisation, as well as its impact on the pig gut microbiome.

scholarly journals Trading on Food Quality due to Changes in Prices: Are There Any Nutritional Effects?

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 23 ◽  
Author(s):  
Cesar Revoredo-Giha ◽  
Faical Akaichi ◽  
Neil Chalmers
Keyword(s):  
Nutritional Quality ◽  
Food Prices ◽  
Rate Of Change ◽  
The European Union ◽  
Nutritional Effects ◽  
Food And Drink ◽  
Quality Of Products ◽  
The Uk ◽  
The Impact

The analysis of changes in prices is not only important because they directly affect households’ affordability and, therefore, their food security but also because they may trigger changes in the composition of their food and drink choices. Thus, an increase in prices may force a household with limited resources to choose a bundle of goods with lower prices that substitute their original choices and are probably of lower quality. This paper considers the situation of each UK country and the implications that trading down in quality within a food and drink category has on nutrition. Two motivations to pursue these analyses are to explore the sort of substitutions that households do within a category due to an increase in prices and, in the UK leaving the European Union (Brexit) context, the impact that an increase in food prices may have on nutrition. After computing estimates for trading down for each country for the period 2007–2014, we regress the annual rate of change by nutrient with respect to the annual trading in quality for six food qualities that are major contributors of fat, sugar and salt to the diet. The results indicate that trading down in quality occurs in most of the studied categories and countries, and when households trade down, they move to products with worse nutritional quality. This points out the need to keep improving the quality of products through reformulation, ensure that consumers are well informed of nutritional quality of products and monitor the effect of changes in prices.

scholarly journals Meloidogyne javanica parasitism on the vegetative growth and nutritional quality of carrots

2020 ◽  
Vol 50 (9) ◽  
Author(s):  
Paula Juliana Grotto Débia ◽  
Beatriz Cervejeira Bolanho Barros ◽  
Heriksen Higashi Puerari ◽  
Claudia Regina Dias-Arieira
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Quality ◽  
Meloidogyne Javanica ◽  
Proximate Analysis ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Negative Effects ◽  
Wide Range ◽  
The Impact

ABSTRACT: Meloidogyne javanica is a plant-parasitic nematode that infects a wide range of vegetables. Its negative effects on crop yield and value are well documented. However, few studies have investigated the impact of the parasite on the nutritional value of vegetables. This study aimed to assess the effect of M. javanica parasitism on the vegetative characteristics, nematological parameters, chemistry composition and antioxidant activity of carrots. Seedlings were inoculated with 0 (control), 1000, 2500, or 5000 eggs and eventual second-stage juveniles (J2) of M. javanica. At 60 days after inoculation, plants were harvested and evaluated. Plants inoculated with 2500 eggs and J2 of M. javanica had higher root and tuber fresh weight than the control. Gall number increased with increasing inoculum density. The number of nematodes in the roots increased until 3000 specimens, decreasing thereafter. Proximate analysis revealed that plants inoculated with 1000 eggs and J2 of M. javanica or more had higher protein content in roots. In contrast, inoculation with 1775 nematodes or more resulted in a decrease in carotenoid content. There was no effect of inoculation on total phenolic content or antioxidant activity. Although, M. javanica infection did not have a marked impact on the nutritional quality of carrots, gall formation resulted in deformed roots of low commercial value.

scholarly journals The Impact of Nutritional Quality on the Students’ Health

2021 ◽  
Vol 63 (1) ◽  
pp. 43-54
Author(s):  
Grygoriy P. Griban ◽  
Vladyslav A. Smiianov ◽  
Natalia A. Lyakhova ◽  
Pavlo P. Tkachenko ◽  
Alla M. Harlinska ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Healthy Lifestyle ◽  
Female Students ◽  
Male Students ◽  
Dietary Regimen ◽  
Male And Female ◽  
Professional Activities ◽  
And Control ◽  
The Impact

Aim: To study the nutritional quality and its impact on the health of the students of higher education institutions. Material and methods: 647 students were interviewed. A questionnaire, which contains 17 questions and is aimed at studying the quality of students’ nutrition, was created by authors. Experimental (EG, n = 60) and control (CG, n = 60) groups were formed. The EG included the students whose diet was rational while studying, the CG included the students whose diet was irrational. The level of students’ health was examined at the end of studying according to the methodology of professor G.L. Apanasenko. Results: It was found that only 30.6% of students ate 3-4 times a day, 14.4% – twice a day, 49.8% did not follow any dietary regimen, and 7.9% of students would not eat breakfast at al 43.7% of male students and 53.3% of female students did not follow a dietary regimen at all. A comparative analysis of the physical health of students of EG and CG showed that among both male and female students, the students whose diet was rational had significantly better (p<0.001) level of health. Conclusions: It was determined that the majority of students had low nutritional quality while studying: nutrition was irrational, incomplete, and not varied. This does not contribute to a healthy lifestyle of modern students and can negatively affect the efficiency of their future professional activities.

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