Nutritional Profile of Some Physically Modified and Fermented Legume-protein Ingredients

2021 ◽  
Author(s):  
Bibek Byanju ◽  
Buddhi Lamsal
Keyword(s):  
Nutritional Profile ◽  
Legume Protein

Evaluation of Nano Structured Slow Release Fertilizer on the Soil Fertility, Yield and Nutritional Profile of Vigna radiata

2017 ◽  
Vol 11 (1) ◽  
pp. 50-62 ◽  
Author(s):  
Rajendran Mala ◽  
Ruby Selvaraj ◽  
Vidhya Sundaram ◽  
Raja Rajan ◽  
Uma Gurusamy
Keyword(s):  
Soil Fertility ◽  
Vigna Radiata ◽  
Slow Release ◽  
Nutritional Profile ◽  
Slow Release Fertilizer

Avaliação do Perfil Nutricional dos Funcionários das Equipes Estratégia Saúde da Família e Núcleo de Apoio a Saúde da Família do Município de Pedralva – MG/ Evaluation of the Nutritional Profile of Workers from the Family Health Strategy Team and the Supp

1970 ◽  
Vol 4 (3) ◽  
pp. 12-21
Author(s):  
Ana Isabel da Silva Ferreira ◽  
Edna Slob
Keyword(s):  
High Risk ◽  
Nutritional Status ◽  
Dietary Habits ◽  
Family Health ◽  
Abdominal Circumference ◽  
Nutritional Profile ◽  
Health Strategy ◽  
The Family ◽  
Family Health Strategy ◽  
The City

Objetivo: Avaliar o perfil nutricional das equipes da Estratégia Saúde da Família e do Núcleo de Apoio a Saúde da Família do município de Pedralva. Materiais e métodos: Estudo descritivo, analítico, transversal, realizado com 42 profissionais que compõem as equipes Estratégias Saúde da Família (ESF) e Núcleo de Apoio a Saúde da Família (NASF) no município de Pedralva/MG. Foram coletados dados antropométricos, como peso, altura e circunferências corporais e aplicado um formulário de frequência do consumo alimentar, para avaliar os hábitos alimentares desses profissionais Resultados: Quanto ao estado nutricional, 40,5% dos funcionários se encontravam eutróficos, 40,5% com sobrepeso e 19% com obesidade. Em relação ao risco de doenças cardiovascular, analisando a circunferência abdominal, 9% não apresentou risco, 24% dos funcionários tinham risco elevado e 67%, risco muito elevado; ao se utilizar a relação cintura quadril, encontrou-se 76% dos funcionários sem risco e 24% com risco. De acordo com o inquérito alimentar, observou frequente consumo de arroz, feijão, salada, salgados e carne, pouco consumo de frutas, legumes e peixes. Conclusão: medidas preventivas devem ser tomadas, a fim de evitar que o quadro atual do perfil antropométrico dessa população se torne ainda mais comprometedor, além de garantir melhoria da qualidade de vida dos mesmos.  Palavras-chave: Avaliação nutricional. Estado nutricional. Inquérito alimentar.  ABSTRACT Objective: To evaluate the nutritional profile of the teams of the Family Health Strategy and Support Center for Family Health in the city of Pedralva. Materials and methods: descriptive, analytical, transversal study performed with 42 professionals that make up the teams of the Family Health Strategy (FHS) and the Support Center for Family Health (NASF) in the city of Pedralva/MG. Anthropometric data such as weight, height and body circumferences were collected and a questionare about the frequency of food consumption was applied to assess the dietary habits of these Professional Results: Regarding nutritional status, 40.5% of employees were normal weight, 40.5% overweight and 19% obese. Regarding the risk of cardiovascular diseases, analyzing abdominal circumference, 9% showed no risk, 24% of employees had high risk and 67%, very high risk; when using the waist-hip ratio, we found 76% of employees with no risk and 24% at risk. According to food survey observed frequent consumption of rice, beans, salad, savory meat and little consumption of fruits, vegetables and fish. Conclusion: Preventive measures should be taken to prevent the current situation of anthropometric profile of this population from becoming even more engaging and also ensure improved quality of life for them.  Keywords: Nutritional evaluation. Nutritional status. Dietary survey. 

scholarly journals Are Homemade and Commercial Infant Foods Different? A Nutritional Profile and Food Variety Analysis in Spain

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 777
Author(s):  
Maria Jose Bernal ◽  
Sergio Roman ◽  
Michelle Klerks ◽  
Juan Francisco Haro-Vicente ◽  
Luis Manuel Sanchez-Siles
Keyword(s):  
Young Children ◽  
Later Life ◽  
Cross Sectional Study ◽  
Food Diary ◽  
Cross Sectional ◽  
Developmental Needs ◽  
Infant Foods ◽  
Nutritional Profile ◽  
Yellow Orange ◽  
Food Variety

Complementary feeding (CF) is an important determinant of early and later life nutrition with great implications for the health status and the development of an adequate growth. Parents can choose between homemade foods (HMFs) and/or commercial infant foods (CIFs). There is no consistent evidence as to whether HMFs provide a better nutritional profile and variety over CIFs. The aim of this study was to compare the nutritional profiles and food variety of HMFs versus CIFs in the Spanish market targeted for infants (6–11 months) and young children (12–18 months). Thirty mothers with their children aged 6 to 18 months were included in this cross-sectional study, following a 3-day weighed food diary of which HMFs were collected and chemically analyzed. HMFs meals for infant provided significantly lower energy, higher protein and higher fiber, for young children provided significantly higher protein and fiber than CIFs meals. HMFs fruit purees for infant shown significantly higher fiber and for young children provided higher energy than CIFs. HMFs meals contained a significantly greater number of different vegetables than CIFs meals (3.7 vs. 3.3), with carrot as the most frequently used in both. However, in CIFs fruit purees shown higher different fruits than HMFs, in both the banana was the fruit most frequently used. There was a predominance of meat and lack of oily fish and legumes in both HMFs and CIFs meals. HMFs and CIFs were equally characterized by a soft texture and yellow-orange colours. Importantly, our findings emphasize the need for clear guidelines for the preparation of HMFs as well as the promotion of food variety (taste and textures) in both HMFs and CIFs to suit infants’ and young children’s nutritional and developmental needs.

scholarly journals Nutritional profile of ultra-processed foods advertised in small food retailers

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
C A Borges ◽  
C Kikuta ◽  
P C Jaime
Keyword(s):  
Physical Activity ◽  
Healthy Eating ◽  
Saturated Fat ◽  
Well Being ◽  
Nutritional Composition ◽  
Processed Foods ◽  
Nutritional Profile ◽  
Saturated Fats ◽  
Food Retailers ◽  
Health And Well Being

Abstract Background It is necessary to analyze the nutritional profile and advertising claims of ultra-processed foods available in small food retailers. Methods This is an observational cross-sectional study that carried out an audit on small food businesses. Information was collected on advertising, price, ingredient list, nutritional composition and portion size. All investigated foods were grouped according to the NOVA food classification. Food advertising was categorized into 11 different consumer appeals. The relationship between the type of advertising appeal of the ultra-processed food and its nutritional profile was analyzed. A comparison was made between the nutritional composition of the advertised food and the recommendations of sugar, saturated fat and sodium of the Pan American Health Organization (PAHO). Results The most prevalent ultra-processed foods in small retailers were sweets and treats (18.5%); sugary sweetened beverages (15.7%), sausages (12.0%) and baked goods (11.1%). Most of the advertising on the packaging of ultra-processed foods was about healthy eating and physical activity and sensory aspects of the product (color, flavor, texture). Foods classified as high in sugars had the highest number of advertisements related to healthy eating and physical activity, foods high in sugar and saturated fats, had the highest number of advertisements related to sensory aspects, healthy eating and physical activity and foods high in sodium and / or saturated fats, had more advertising related to convenience. Conclusions Identifying that advertising for ultra-processed foods is associated with health and well-being, physical activity and sensory aspects leads us to a better understanding of the factors that influence consumer perception in small businesses. Advertising for foods rich in sugar, saturated fat and sodium based on health and well-being should be better regulated by public agencies in Brazil, supporting consumers to make healthier choices. Key messages Ultra-processed foods induce to consume large quantities, due to the convenience and the advertising present in their packaging that stimulate a healthy life, physical activity and sensory aspects. It is necessary support and defend changes in nutrition labeling, in order to clarify the nutritional information to consumers.

Nutritional Profile of Urban Preschool Children of Punjab

2003 ◽  
Vol 5 (3) ◽  
pp. 149-153 ◽  
Author(s):  
Inderjit Singh ◽  
Kiran Grover
Keyword(s):  
Preschool Children ◽  
Nutritional Profile ◽  
Urban Preschool

scholarly journals Nutritional profile of High Fat Simple Carbohydrate Diet used to induce metabolic syndrome in C57BL/6J mice

2016 ◽  
Vol 3 ◽  
pp. 41-49 ◽  
Author(s):  
Serena Stephen D'Souza ◽  
B. Sri Charan Bindu ◽  
M. Mohammed Ali ◽  
Alex Tisha ◽  
K.V. Deepthi ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
High Fat ◽  
Carbohydrate Diet ◽  
Nutritional Profile ◽  
Simple Carbohydrate

scholarly journals Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

2021 ◽  
Vol 11 (1) ◽  
pp. 436
Author(s):  
Nastasia Belc ◽  
Denisa Eglantina Duta ◽  
Alina Culetu ◽  
Gabriela Daniela Stamatie
Keyword(s):  
Wheat Bread ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Total Change ◽  
Protein Concentrates ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Legume Protein ◽  
Bread Properties

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

Edible arachnids and myriapods worldwide – updated list, nutritional profile and food hygiene implications

2020 ◽  
pp. 1-20
Author(s):  
E.M. Costa-Neto ◽  
N.T. Grabowski
Keyword(s):  
Food Safety ◽  
Nutrient Composition ◽  
Food Hygiene ◽  
Marked Variation ◽  
Nutritional Profile ◽  
Pharmaceutical Substances ◽  
Consumer Safety ◽  
The Future ◽  
History Of ◽  
Scarce Data

Like insects, arachnids (spiders, scorpions, mites and ticks) and myriapods (millipedes and centipedes) also have a history of traditional consumption, either as foodstuff or medicine. In this review, an updated list of edible arachnids and myriapods is presented, showing that these animals are consumed worldwide. They are collected from the wild, and typical processing includes heating, defanging and, in certain cases, drying and grinding. The scarce data show a marked variation in nutrient composition that depends on the taxon and even sex, possibly also instar and feeding. Evaluating these traditions in terms of food safety, tick consumption must be discouraged, and heating steps are mandatory to eliminate pathogens, venoms, and urticating setae. For the future, more research will be necessary to assess chemical risks in wild-caught animals in terms of consumer safety and to get productive arachnid and myriapod farming for foodstuffs and industrial uses (pharmaceutical substances and silks) started.

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