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  1. Rutger's CAM2000 chip architecture

    NASA Technical Reports Server (NTRS)

    Smith, Donald E.; Hall, J. Storrs; Miyake, Keith

    1993-01-01

    This report describes the architecture and instruction set of the Rutgers CAM2000 memory chip. The CAM2000 combines features of Associative Processing (AP), Content Addressable Memory (CAM), and Dynamic Random Access Memory (DRAM) in a single chip package that is not only DRAM compatible but capable of applying simple massively parallel operations to memory. This document reflects the current status of the CAM2000 architecture and is continually updated to reflect the current state of the architecture and instruction set.

  2. RUTGERS STRATEGY FOR COMPOSTING: PROCESS DESIGN AND CONTROL

    EPA Science Inventory

    A strategy for sludge composting was developed to counter the tendency of other composting systems to operate at high temperatures that inhibit and slow decomposition. This method, known as the Rutgers strategy, can be implemented in a static pile configuration to retain structur...

  3. Rutgers University Research Experience for Teachers in Engineering: Preliminary Findings

    ERIC Educational Resources Information Center

    Laffey, Evelyn H.; Cook-Chennault, Kimberly; Hirsch, Linda S.

    2013-01-01

    In addressing the nation's need for a more technologically-literate society, the Rutgers University Research Experience for Teachers in Engineering (RU RET-E) is designed to: (1) engage middle and high school math and science teachers in innovative "green" engineering research during the summer, and (2) support teachers in integrating…

  4. Undergraduate Education with the Rutgers 12-Inch Cyclotron

    NASA Astrophysics Data System (ADS)

    Koeth, Timothy W.

    The Rutgers 12-Inch Cyclotron is a research grade accelerator dedicated to undergraduate education. From its inception, it has been intended for instruction and has been designed to demonstrate classic beam physics phenomena and provides students hands on experience with accelerator technology. The cyclotron is easily reconfigured, allowing experiments to be designed and performed within one academic semester. Our cyclotron offers students the opportunity to operate an accelerator and directly observe many fundamental beam physics concepts, including axial and radial betatron motion, destructive resonances, weak and azimuthally varying field (AVF) focusing schemes, RF and DEE voltage effects, diagnostic techniques, and perform low energy nuclear reactions. This paper emphasizes the unique beam physics measurements and beam manipulations capable at the Rutgers 12-Inch Cyclotron.

  5. The Rutgers Undergraduate Physics Program: Preparing Students for Varied Careers

    NASA Astrophysics Data System (ADS)

    Kalelkar, Mohan

    2009-03-01

    At Rutgers University we offer three main physics major tracks, each tailored towards different kinds of career aspirations. The Professional Option is for students who intend to go on to physics graduate study. The Applied Option is for students who desire technical jobs in industry, but without graduate study. The General Option is for students who have an interest in physics, but do not aspire to a technical career. I will discuss how these Options prepare students for their desired careers, and will give specific examples of jobs obtained. I will especially focus on the Applied Option, explaining how it has evolved based on lessons learned, and what further steps we need to take at Rutgers. I will close by briefly discussing a new, fourth physics major track we have just introduced, our Ocean Physics Option. I will describe this new Option and discuss prospects for its success.

  6. Center for Plasma Edge Simulation (CPES) -- Rutgers University Final Report

    SciTech Connect

    Parashar, Manish

    2014-03-06

    The CPES scientific simulations run at scale on leadership class machines, collaborate at runtime and produce and exchange large data sizes, which present multiple I/O and data management challenges. During the CPES project, the Rutgers team worked with the rest of the CPES team to address these challenges at different levels, and specifically (1) at the data transport and communication level through the DART (Decoupled and Asynchronous Remote Data Transfers) framework, and (2) at the data management and services level through the DataSpaces and ActiveSpaces frameworks. These frameworks and their impact are briefly described.

  7. The Cold War within American Higher Education: Rutgers University as a Case Study.

    ERIC Educational Resources Information Center

    Richards, Thomas F.

    This book examines the impact of anticommunism on American campuses, using Rutgers University (New Jersey) from 1950 through 1965 as a case example. Following an introductory chapter which provides background information, chapter 2 discusses the period January 1950 to August 1952, when Cold War politics intensified at Rutgers University and the…

  8. Mentoring Graduate Students in Physics and Astronomy at Rutgers University

    NASA Astrophysics Data System (ADS)

    Cizewski, Jolie A.

    2002-04-01

    The Graduate Program in Physics and Astronomy at Rutgers University involves about 100 graduate students and over 70 faculty members. Research opportunities include experimental and theoretical activities in astronomy, condensed matter, high-energy, and nuclear physics, as well as new initiatives in biological and nano physics and physics education research. Faculty and peer mentors, as well as an academic advisor, are identified for each graduate student upon arrival at Rutgers. All first-year graduate students, without regard to background, are required to participate in the Seminar in Physics, which introduces the graduate students to the breadth of research opportunities, as well as advising students about the academic requirements and preparing for the broad spectrum of future career opportunities. Annual activities in this seminar include sessions at which recent graduates of the program discuss their careers outside of academia or basic research. The course requirements for the Ph.D. in Physics include 2 courses outside of the area of research, one of which can be a course outside of the departmental offerings. Since most students have the option to register for many courses after completing the formal requirements, most students take courses in computer science, engineering, or finance as part of their education. Within one year of advancement to Ph.D. candidacy, students are expected to have the first meeting with their research committee, at which the results of a trial project are presented both orally and in a short written report, and which also serves as a test of the student's aptitude for study in the chosen area and with the chosen advisor. Subsequently, every student is required to meet at least annually with this committee. As a result of these mentoring activities, the time to Ph.D. is now less than 6 years on average. Although about 1/2 of the students assume post-doctoral positions upon completion of the Ph.D., our alumni obtain careers in a

  9. The Rutgers Arm II rehabilitation system--a feasibility study.

    PubMed

    Burdea, Grigore C; Cioi, Daniel; Martin, Joseph; Fensterheim, Devin; Holenski, Maeve

    2010-10-01

    The Rutgers Arm II (RA II) is a new system that trains the shoulder/arm motor control, strengthening, arm speed of motion, endurance, and grasp strength in a single rehabilitation session. The system components are a tilted low-friction table, a forearm support with markers and wireless transmitter, a shoulder appendage to detect compensatory leaning, infrared vision tracking, a large display and a PC running custom virtual reality games. Three participants in the chronic stage post-stroke were trained on the RAII for four weeks (12 sessions) and had a follow-up evaluation after three months. The results of this study indicate that the participants were able to use the technology, and preliminary results are encouraging. One participant showed improvement in all timed Jebsen-Taylor test tasks, all participants had a larger shoulder range-of-motion and pinch strength of the affected hand post-training. Computerized measure of supported arm reach area increased in two participants post-training and in all participants at follow-up. Participants reported an improved ability to perform activities of daily living with the affected arm. There was good compliance by the participants, each of whom attended all sessions. The participants accepted the training length, even with some sessions lasting 1 h (excluding rest periods). The participants' subjective evaluation rated the system an average 3.7 out of 5 (see also the accompanying taped video interview of one of the participants). PMID:20529757

  10. Development of the Oak Ridge Rutgers University Barrel Array

    NASA Astrophysics Data System (ADS)

    Pain, S. D.; Cizewski, J. A.; Hatarik, R.; Jones, K. L.; Sikora, M.; Thomas, J. S.; Bardayan, D. W.; Blackmon, J. C.; Nesaraja, C. J.; Smith, M. S.; Howard, J.; Kozub, R. L.; James, J.; Livesay, R. J.; Gaddis, A.; Johnson, M. S.; Moazen, B. H.

    2006-10-01

    The development of high quality RIBs, such as those at the HRIBF at ORNL, has made possible the performance of transfer reactions on unstable nuclei. Measurements of (d,p) reactions on n-rich fission fragments yield data on nuclear structure away from stability, are of importance to stewardship science and are of astrophysical interest due to the proximity to suggested r-process paths. Experimentally, (d,p) reactions on heavy (Z=50) fission fragments are complicated by the strongly inverse kinematics and low beam intensities. Ejectile detection with high resolution in position and energy, a high dynamic range and a high solid angular coverage is required. The Oak Ridge Rutgers University Barrel Array (ORRUBA) is currently under development for such measurements, providing a high solid angular coverage for angles forward and backward of 90 degrees. Resistive strip silicon detectors are used to obtain high- precision position and energy measurement, and δE-E particle identification is employed at angles forward of θlab = 90^o. The array's scientific motivation and technical aspects will be presented, along with a report of the first measurements performed with an early implementation of ORRUBA.

  11. Rutgers Young Horse Teaching and Research Program: undergraduate student outcomes.

    PubMed

    Ralston, Sarah L

    2012-12-01

    Equine teaching and research programs are popular but expensive components of most land grant universities. External funding for equine research, however, is limited and restricts undergraduate research opportunities that enhance student learning. In 1999, a novel undergraduate teaching and research program was initiated at Rutgers University, New Brunswick, NJ. A unique aspect of this program was the use of young horses generally considered "at risk" and in need of rescue but of relatively low value. The media interest in such horses was utilized to advantage to obtain funding for the program. The use of horses from pregnant mare urine (PMU) ranches and Bureau of Land Management (BLM) mustangs held the risks of attracting negative publicity, potential of injury while training previously unhandled young horses, and uncertainty regarding re-sale value; however, none of these concerns were realized. For 12 years the Young Horse Teaching and Research Program received extensive positive press and provided invaluable learning opportunities for students. Over 500 students, at least 80 of which were minorities, participated in not only horse management and training but also research, event planning, public outreach, fund-raising, and website development. Public and industry support provided program sustainability with only basic University infrastructural support despite severe economic downturns. Student research projects generated 25 research abstracts presented at national and international meetings and 14 honors theses. Over 100 students went on to veterinary school or other higher education programs, and more than 100 others pursued equine- or science-related careers. Laudatory popular press articles were published in a wide variety of breed/discipline journals and in local and regional newspapers each year. Taking the risk of using "at risk" horses yielded positive outcomes for all, especially the undergraduate students. PMID:22767090

  12. The Impact of Triple Room Assignment on Students at Rutgers and Douglass Colleges.

    ERIC Educational Resources Information Center

    Semaj, Leahcim

    The effects of overassignment (three students living in a room usually assigned to two) on students at Rutgers and Douglass Colleges are examined in a study of differences between students housed in two- and three-person rooms for the semester. The dependent measures were perception of the university environment, academic performance, physical…

  13. Pushing to the Edge: Rutgers Astrophysics Institute Motivates Talented High School Students

    ERIC Educational Resources Information Center

    Etkina, Eugenia; Matilsky, Terry; Lawrence, Michael

    2003-01-01

    The Rutgers Astrophysics Institute is a program in which gifted high school students learn about contemporary science and its methods, and conduct independent authentic research using real-time data. The students use the processes of science to acquire knowledge, and serve as cognitive apprentices to an expert astrophysicist. A variety of…

  14. Personal Trainer: Vibiana Bowman--Paul Robeson Library, Rutgers University-Camden, NJ

    ERIC Educational Resources Information Center

    Library Journal, 2005

    2005-01-01

    Vibiana Bowman enjoys spending time with young adults--which is just as well since she has a few of her own, has done her time as scout leader, and now teaches proper research methods to students at Rutgers University--Camden. She first discovered how much this instruction was needed when she noticed her own kids cutting and pasting copy from the…

  15. A History of the Extension Division, Rutgers-The State University 1891-1965.

    ERIC Educational Resources Information Center

    Dee, Frank Paul

    Rutgers College began offering extension work in 1891 in agriculture, history, the arts, and scientific subjects. The Industrial Extension Division, established in 1925 and renamed the University Extension Division in 1927, was conducting college credit courses within a year of its founding; and, in 1934, University College was established as a…

  16. Ethnicity, Race, and Nationality in Education: A Global Perspective. The Rutgers Invitational Symposium on Education Series.

    ERIC Educational Resources Information Center

    Shimahara, N. Ken, Ed.; Holowinsky, Ivan Z., Ed.; Tomlinson-Clarke, Saundra, Ed.

    This volume contains 12 papers originally presented at the 14th Rutgers Invitational Symposium on Education in 1999. The symposium explored contemporary issues of ethnic, cultural, and national identities and their influence on the social construction of identity. Papers include: (1) "Reconceptualizing Ethnicity and Educational Achievement"…

  17. Through the Eyes of a Student: Rutgers Physics Teacher Preparation Program

    NASA Astrophysics Data System (ADS)

    Chia, Jonathan; D'Amato, Chris

    2010-03-01

    This talk will describe the course work and the teaching experiences in the Rutgers Physics Teacher Preparation Program that future physics teachers have before they enter the profession. The program is hosted in the Rutgers Graduate School of Education but works in close cooperation with the physics department. In addition to 5 courses in which we learn how to teach physics, we work as instructors in reformed introductory physics courses and then do student teaching in the schools where former graduates of the program teach. During the student teaching we have multiple opportunities to apply all of the ``theory'' in a real classroom and work in collaboration with those who share our views of how students learn. Jonathan is a student in the program and Chris is his cooperating teacher.

  18. New Partnerships for New Jersey: A Financial Strategy for Academic Distinction. Report of the Committee on Future Financing of Rutgers, The State University of New Jersey.

    ERIC Educational Resources Information Center

    Rutgers, The State Univ., New Brunswick, NJ.

    A financial plan to help Rutgers, The State University of New Jersey achieve national stature is considered. Fundamental principles of the financial strategy include: as New Jersey's only comprehensive public research university, Rutgers is in a position to advance the development of New Jersey; the state should provide the university with the…

  19. The Professions and Ethics: Views and Realities in New Jersey. Professions Forum Proceedings (Rutgers, New Jersey, November 17, 1981).

    ERIC Educational Resources Information Center

    Orzack, Louis H., Ed.; Simcoe, Annell L., Ed.

    Papers and summaries from Rutgers University's 1981 Professions Forum, "The Professions and Ethics: Views and Realities in New Jersey," are presented. Titles and authors are as follows: an introduction (Louis H. Orzack and Annell L. Simcoe); "Do Special Ethical Norms Apply to Professions?" (Daniel Callahan); "Ethical Issues in the Work of…

  20. Rutgers-Somerset Counseling Program: Preventing Violence and Decreasing Risky Behaviors among Adolescent Girls--A Training Manual

    ERIC Educational Resources Information Center

    Batista, Melissa Lynn

    2009-01-01

    The violence prevention group component of the Rutgers-Somerset Counseling Program, a prevention program for multi-problem youth based in a local junior high school, was established in response to appeals made by school staff for help addressing surges in school and community violence and the rising incidence of aggression among female students.…

  1. How Should Alcohol Problems Be Conceptualized? Causal Indicators Within the Rutgers Alcohol Problem Index.

    PubMed

    Arterberry, Brooke J; Chen, Ting-Huei; Vergés, Alvaro; Bollen, Kenneth A; Martens, Matthew P

    2016-09-01

    Alcohol-related problems have traditionally been conceptualized and measured by an effect indicator model. That is, it is generally assumed that observed indicators of alcohol problems are caused by a latent variable. However, there are reasons to think that this construct is more accurately conceptualized as including at least some causal indicators, in which observed indicators cause the latent variable. The present study examined the measurement model of a well-known alcohol consequences questionnaire, the Rutgers Alcohol Problem Index. Participants were 703 students from a large public university in the Northeast mandated to an alcohol intervention. We conducted a zero tetrad test to examine a measurement model consisting solely of effect indicators and a model with both causal and effect indicators. Overall, the results suggested the hybrid model fit the data better than a model with only effect indicators. These findings have implications regarding the theoretical underpinnings of alcohol-related consequences. PMID:26589725

  2. Pushing to the edge: Rutgers astrophysics institute motivates talented high school students

    NASA Astrophysics Data System (ADS)

    Etkina, Eugenia; Matilsky, Terry; Lawrence, Michael

    2003-12-01

    The Rutgers Astrophysics Institute is a program in which gifted high school students learn about contemporary science and its methods, and conduct independent authentic research using real-time data. The students use the processes of science to acquire knowledge, and serve as cognitive apprentices to an expert astrophysicist. A variety of naturalistic and statistical methods were employed to gather data concerning various changes in the students as a result of their participation in the institute. Specifically, we concluded that students were able to (a) distinguish between observational data and models, devise testing experiments, and reflect on the analysis and the interpretation of X-ray data; (b) achieve results comparable to those of regular Advanced Placement (AP) students on individual AP exam problems (the students had not taken AP Physics), (c) engage in elements of meaningful authentic research, and (d) change their approaches toward learning science.

  3. Advancing HIV Nursing Practice: The Doctor of Nursing Practice HIV Specialty at Rutgers, the State University of New Jersey.

    PubMed

    Willard, Suzanne; Nelson, John; Reyes, Darcel; Linn, Annē

    2016-01-01

    The move to integrate HIV treatment and care into primary care is a major obstacle for the current U.S. health care workforce. Many HIV specialty providers will soon retire, while few primary care clinicians have been adequately trained in the diagnosis, care, and treatment of people living with HIV. The Health Resources and Services Administration (HRSA) has supported the development of a Doctor of Nursing Practice (DNP) program with an HIV specialty at Rutgers, the State University of New Jersey, to assure successful transition to an HIV primary care workforce. The Rutgers School of Nursing has been at the forefront of the DNP education movement and is among the first to develop an HIV-focused DNP program. Thirty-seven students have enrolled in the 3-year program, and two have graduated from the first cohort. Here we discuss the planning, implementation, successes, and recommendations of the new program. PMID:27086187

  4. An Opening Chapter of the First Generation of Artificial Intelligence in Medicine: The First Rutgers AIM Workshop, June 1975.

    PubMed

    Kulikowski, C A

    2015-08-13

    The first generation of Artificial Intelligence (AI) in Medicine methods were developed in the early 1970's drawing on insights about problem solving in AI. They developed new ways of representing structured expert knowledge about clinical and biomedical problems using causal, taxonomic, associational, rule, and frame-based models. By 1975, several prototype systems had been developed and clinically tested, and the Rutgers Research Resource on Computers in Biomedicine hosted the first in a series of workshops on AI in Medicine that helped researchers and clinicians share their ideas, demonstrate their models, and comment on the prospects for the field. These developments and the workshops themselves benefited considerably from Stanford's SUMEX-AIM pioneering experiment in biomedical computer networking. This paper focuses on discussions about issues at the intersection of medicine and artificial intelligence that took place during the presentations and panels at the First Rutgers AIM Workshop in New Brunswick, New Jersey from June 14 to 17, 1975. PMID:26123911

  5. Rutgers Young Horse Teaching and Research Program: sustainability of taking a risk with "at risk" horses.

    PubMed

    Ralston, Sarah L; Molnar, Anne

    2012-12-01

    In 1999, the Young Horse Teaching and Research Program (YHTRP) was initiated at Rutgers University. The unique aspect of the program was using horses generally considered "at risk" and in need of rescue, but of relatively low value. The risks of using horses from pregnant mare urine (PMU) ranches and Bureau of Land Management (BLM) mustangs were high, but, ultimately, unrealized. No students or staff members were seriously injured over the course of the next 12 yr, and the horses were sold annually as highly desirable potential athletes or pleasure horses, usually at a profit. The use of "at risk" horses generated a significant amount of positive media attention and attracted substantial funding in the form of donations and sponsorships, averaging over $60,000 (USD)per year. Despite economic downturns, public and industry support provided sustainability for the program with only basic University infrastructural support. Taking the risk of using "at risk" horses paid off, with positive outcomes for all. PMID:22767092

  6. Research on flexible automation and robotics for plant production at Rutgers University.

    PubMed

    Ting, K C; Ling, P P; Giacomelli, G A

    1996-01-01

    This is an overview of research activities in the areas of flexible automation and robotics (FAR) within controlled environment plant production systems (CEPPS) in the Department of Bioresource Engineering, Rutgers University. In the past thirty years, our CEPPS research has dealt with the topics including structures and energy, environmental monitoring and control, plant growing systems, operations research and decision support systems, flexible automation and robotics, and impact to natural (i.e. surrounding) environment. Computer and modeling/simulation techniques have been utilized extensively. Mechanized systems have been developed to substitute human's physical labor and maintain uniformity in production. Automation research has been directed towards adding, to the mechanized systems, the capabilities of perception, reasoning, communication, and task planning. Computers, because of their programmability, provide flexibility to automated systems, when incorporated with generic hardware devices. Robots are ideal hardware tools to be employed in flexible automation systems. Some technologies developed in our CEPPS research may be readily adaptable to Closed Bioregenerative Life Support Systems (CBLSS). PMID:11538960

  7. Using the Theory of Planned Behavior to predict intention to comply with a food recall message.

    PubMed

    Freberg, Karen

    2013-01-01

    The Theory of Planned Behavior (TPB) has provided considerable insight into the public's intention to comply with many different health-related messages, but has not been applied previously to intention to comply with food safety recommendations and recalls ( Hallman & Cuite, 2010 ). Because food recalls can differ from other health messages in their urgency, timing, and cessation, the applicability of the TPB in this domain is unknown. The research reported here attempted to address this gap using a nationally representative consumer panel. Results showed that, consistent with the theory's predictions, attitudes and subjective norms were predictive of the intention to comply with a food recall message, with attitudes having a much greater impact on intent to comply than subjective norms. Perceived behavioral control failed to predict intention to comply. Implications of these results for health public relations and crisis communications and recommendations for future research were discussed. PMID:22746283

  8. Phases of QCD: Summary of the Rutgers Long Range Plan Town Meeting, January 12-14, 2007

    SciTech Connect

    Jacobs, Peter; Kharzeev, Dmitri; Muller, Berndt; Nagle, Jamie; Rajagopal, Krishna; Vigdor, Steve

    2007-05-14

    This White Paper summarizes the outcome of the Town Meeting on Phases of QCD that took place January 12-14, 2007 at Rutgers University, as part of the NSAC 2007 Long Range Planning process. The meeting was held in conjunction with the Town Meeting on Hadron Structure, including a full day of joint plenary sessions of the two meetings. Appendix A.1 contains the meeting agenda. This Executive Summary presents the prioritized recommendations that were determined at the meeting. Subsequent chapters present the essential background to the recommendations. While this White Paper is not a scholarly article and contains few references, it is intended to provide the non-expert reader

  9. An Opening Chapter of the First Generation of Artificial Intelligence in Medicine: The First Rutgers AIM Workshop, June 1975

    PubMed Central

    2015-01-01

    Summary The first generation of Artificial Intelligence (AI) in Medicine methods were developed in the early 1970’s drawing on insights about problem solving in AI. They developed new ways of representing structured expert knowledge about clinical and biomedical problems using causal, taxonomic, associational, rule, and frame-based models. By 1975, several prototype systems had been developed and clinically tested, and the Rutgers Research Resource on Computers in Biomedicine hosted the first in a series of workshops on AI in Medicine that helped researchers and clinicians share their ideas, demonstrate their models, and comment on the prospects for the field. These developments and the workshops themselves benefited considerably from Stanford’s SUMEX-AIM pioneering experiment in biomedical computer networking. This paper focuses on discussions about issues at the intersection of medicine and artificial intelligence that took place during the presentations and panels at the First Rutgers AIM Workshop in New Brunswick, New Jersey from June 14 to 17, 1975. PMID:26123911

  10. The Rutgers Alcohol Problem Index (RAPI): A Comparison of Cut-Points in First Nations Mi'kmaq and Non-Aboriginal Adolescents in Rural Nova Scotia

    ERIC Educational Resources Information Center

    Noel, Melanie; O'Connor, Roisin M.; Boudreau, Brock; Mushquash, Christopher J.; Comeau, M. Nancy; Stevens, Doreen; Stewart, Sherry H.

    2010-01-01

    Important to the assessment of adolescent alcohol misuse is examination of alcohol-related problems. However, most measurement tools have only been validated among Euro-American cultures. The present study assessed the ability of the Rutgers Alcohol Problem Index (RAPI) to identify problem drinkers among groups of First Nations Mi'kmaq and…

  11. Learning from Disaster: The Learning Environment of the 2006 Rutgers University Hurricane Katrina Relief Project and How Service Learning Generates Transformative Learning: A Case Study

    ERIC Educational Resources Information Center

    Heilman, Donald C.

    2012-01-01

    Problem: The study primarily focused on how a Service Learning project resulted in a Transformative Learning experience. The sample was drawn from 82 participants from Rutgers University who took part in a week-long alternative Spring Break community service project in New Orleans following Hurricane Katrina in 2006. Interviews were conducted…

  12. Reconnaissance of volatile organic compounds in the subsurface at Rutgers University, Busch Campus, Piscataway Township, New Jersey

    USGS Publications Warehouse

    dePaul, V.T.

    1996-01-01

    During 1991-92, the U.S. Geological Survey conducted a hydrogeologic reconnaissance at a site near the Rutgers University, Busch Campus, Chemical Engineering building, C-Wing. Results of analyses of the soil-gas samples, which were collected at 43 locations, indicated the presence of volatile organic compounds, primarily carbon tetrachloride, near the C-Wing building and about 550 feet downgradient from and southwest of the C-Wing building. Concentrations of the compound in soil-gas samples were highest (2.1 ug/L (micrograms per liter)) along the southwestern wall of the C-Wing building. Ground-water samples were collected at depths as great as 55 feet from five wells and piezometers near the C-Wing building. Samples collected along the southwestern wall of the building also contained the highest concentrations of volatile organic compounds. Concentrations of carbon tetrachloride in the ground-water samples ranged from < 0.35 ug/L to 3,400 ug/L, and concentrations of tetrachloro- ethylene ranged from < 0.28 ug/L to 85 ug/L. Ground-water samples collected at depths of 55 feet or more from two wells located on the Rutgers University Golf Course about 2,400 feet down- gradient from the C-Wing building contained concentrations of tetrachloroethylene as great as 17.7 ug/L. Water levels measured in six wells and six piezometers indicated that the general flow direction in the shallow part of the aquifer is to the southwest of the C-Wing building. An electrical-resistivity survey was conducted by azimuthal resistivity techniques. The results of the survey were consistent with field measurements, and the dominant vertical fractures near the Busch Campus trend northeast. An electromagnetic survey was ineffective as a result of cultural interferences and could not be used to determine the hydrogeologic characteristics of the site.

  13. Polygalacturonase and Cellulase Enzymes in the Normal Rutgers and Mutant rin Tomato Fruits and Their Relationship to the Respiratory Climacteric 1

    PubMed Central

    Poovaiah, B. W.; Nukaya, A.

    1979-01-01

    Cell wall enzymes at different stages of fruit development were compared between the normal Rutgers and the isogenic nonripening rin tomato. In Rutgers, a detectable increase in polygalacturonase (PG) activity was observed 6 days prior to the respiratory climacteric (43 days postanthesis). The maximum increase in PG activity occurred after C2H2 and CO2 production reached their peak. However, in the rin tomato, no change in PG activity was noted up to 100 days postanthesis. Cellulase activity increased in Rutgers fruits prior to the respiratory climacteric and continued to increase thereafter. Similar changes in cellulase activity were also observed in the nonclimacteric rin fruits. Short term ethylene treatment (2 days) of 36-day-old rin fruits increased cellulase activity, but had no effect on PG activity. Detectable changes in other parameters of ripening, such as chlorophyll loss and softening, also occurred prior to the respiratory climacteric. These results suggest that the failure of rin fruits to ripen is related to their low PG activity during maturity as compared with normal fruits. PMID:16661004

  14. Polyphenol-Rich Rutgers Scarlet Lettuce Improves Glucose Metabolism and Liver Lipid Accumulation in Diet Induced Obese C57BL/6 Mice

    PubMed Central

    Cheng, Diana M.; Pogrebnyak, Natalia; Kuhn, Peter; Poulev, Alexander; Waterman, Carrie; Rojas-Silva, Patricio; Johnson, William D.

    2014-01-01

    Objective The aims of the following experiments were to characterize anti-diabetic in vitro and in vivo activity of the polyphenol-rich aqueous extract of Rutgers Scarlet Lettuce. Materials / Methods Rutgers Scarlet Lettuce (RSL) extract (RSLE) and isolated compounds were evaluated for inhibitory effects on glucose production as well as tumor necrosis factor alpha (TNFα)-dependent inhibition of insulin activity in H4IIE rat hepatoma cells. Additionally, high fat diet-induced obese mice were treated with RSLE (100 or 300 mg/kg), Metformin (250 mg/kg) or vehicle (water) for 28 days by oral administration and insulin and oral glucose tolerance tests were conducted. Tissues were harvested at the end of the study and evaluated for biochemical and physiological improvements in metabolic syndrome conditions. Results A polyphenol-rich RSLE, containing chlorogenic acid, cyanidin malonyl-glucoside and quercetin malonyl-glucoside, was produced by simple boiling water extraction at pH 2. In vitro, RSLE and chlorogenic acid demonstrated dose-dependent inhibition of glucose production. In vivo, RSLE treatment improved glucose metabolism measured by oral glucose tolerance tests, but not insulin tolerance tests. RSLE treated groups had a lower ratio of liver weight to body weight as well as decreased total liver lipids compared to control group after 28 days of treatment. No significant differences in plasma glucose, insulin, cholesterol, and triglycerides were observed with RSLE treated groups compared to vehicle control. Conclusion RSLE demonstrated anti-diabetic effects in vitro and in vivo and may improve metabolic syndrome conditions of fatty liver and glucose metabolism. PMID:24985107

  15. Lessons learned: A case study of an integrated way of teaching introductory physics to at-risk students at Rutgers University

    NASA Astrophysics Data System (ADS)

    Etkina, E.; Gibbons, K.; Holton, B. L.; Horton, G. K.

    1999-09-01

    In order to provide a physics instructional environment in which at-risk students (particularly women and minorities) can successfully learn and enjoy introductory physics, we have introduced Extended General Physics as an option for science, science teaching, and pre-health professions majors at Rutgers University. We have taught the course for the last five years. In this new course, we have used many elements that have been proven to be successful in physics instruction. We have added a new component, the minilab, stressing qualitative experiments performed by the students. By integrating all the elements, and structuring the time the students invest in the course, we have created a successful program for students-at-risk, indeed for all students. Our aim was not only to foster successful mastery of the traditional physics syllabus by the students, but to create a sense of community through the cooperation of students with each other and their instructors. We present a template for implementation of our program elsewhere.

  16. Occurrence of pesticides in groundwater and sediments and mineralogy of sediments and grain coatings underlying the Rutgers Agricultural Research and Extension Center, Upper Deerfield, New Jersey, 2007

    USGS Publications Warehouse

    Reilly, Timothy J.; Smalling, Kelly L.; Meyer, Michael T.; Sandstrom, Mark W.; Hladik, Michelle L.; Boehlke, Adam R.; Fishman, Neil S.; Battaglin, William A.; Kuivila, Kathryn M.

    2014-01-01

    Water and sediment samples were collected from June through October 2007 from seven plots at the Rutgers Agricultural Research and Extension Center in Upper Deerfield, New Jersey, and analyzed for a suite of pesticides (including fungicides) and other physical and chemical parameters (including sediment mineralogy) by the U.S. Geological Survey. Plots were selected for inclusion in this study on the basis of the crops grown and the pesticides used. Forty-one pesticides were detected in 14 water samples; these include 5 fungicides, 13 herbicides, 1 insecticide, and 22 pesticide degradates. The following pesticides and pesticide degradates were detected in 50 percent or more of the groundwater samples: 1-amide-4-hydroxy-chorothalonil, alachlor sulfonic acid, metolachlor oxanilic acid, metolachlor sulfonic acid, metalaxyl, and simazine. Dissolved-pesticide concentrations ranged from below their instrumental limit of detection to 36 micrograms per liter (for metolachlor sulfonic acid, a degradate of the herbicide metolachlor). The total number of pesticides found in groundwater samples ranged from 0 to 29. Fourteen pesticides were detected in sediment samples from continuous cores collected within each of the seven sampled plots; these include 4 fungicides, 2 herbicides, and 7 pesticide degradates. Pesticide concentrations in sediment samples ranged from below their instrumental limit of detection to 34.2 nanograms per gram (for azoxystrobin). The total number of pesticides found in sediment samples ranged from 0 to 8. Quantitative whole-rock and grain-coating mineralogy of sediment samples were determined by x-ray diffraction. Whole-rock analysis indicated that sediments were predominantly composed of quartz. The materials coating the quartz grains were removed to allow quantification of the trace mineral phases present.

  17. Food Allergy

    MedlinePlus

    ... navigation Home ▸ Conditions & Treatments ▸ Allergies ▸ Food Allergy Share | Food Allergy Overview Symptoms & Diagnosis Treatment & Management Food Allergy Overview If you have a food allergy, ...

  18. Food Allergies

    MedlinePlus

    ... Got Homework? Here's Help White House Lunch Recipes Food Allergies KidsHealth > For Kids > Food Allergies Print A ... cow's milk eggs soy wheat What Is a Food Allergy? Food allergies happen when the immune system ...

  19. Food additives

    MedlinePlus

    Food additives are substances that become part of a food product when they are added during the processing or making of that food. "Direct" food additives are often added during processing to: Add nutrients ...

  20. Food safety

    MedlinePlus

    ... become contaminated. Higher risk foods include red meats, poultry, eggs, cheese, dairy products, raw sprouts, and raw ... food. Avoid cross-contaminating food items. Separate meat, poultry, and seafood from other foods during preparation. Always ...

  1. Food Allergy

    MedlinePlus

    Food allergy is an abnormal response to a food triggered by your body's immune system. In adults, the foods ... a severe reaction called anaphylaxis. Symptoms of food allergy include Itching or swelling in your mouth Vomiting, ...

  2. Terminologie alimentaire (Food Terminology).

    ERIC Educational Resources Information Center

    Pelletier, Jean-Francois

    1980-01-01

    Translations and descriptions are given in French for a number of English food terms: convenience foods, fast foods, fast foods industry, fast foods restaurant, frozen foods, deep frozen foods, fast frozen foods, quick frozen foods, dry frozen foods. (MSE)

  3. Food Safety

    MedlinePlus

    ... are four basic steps to food safety at home: Clean - always wash your fruits and vegetables, hands, counters, and cooking utensils. Separate - keep raw foods to themselves. Germs can spread from one food ...

  4. Food Allergies

    MedlinePlus

    ... of food, most food allergies are caused by tree nuts, peanuts, milk, eggs, soy, wheat, fish and ... all do. People rarely outgrow allergies to peanuts, tree nuts, fish and shellfish Other Organizations Food Allergy ...

  5. Food Poisoning

    MedlinePlus

    ... Check the date. Lots of packaged foods have expiration dates or "sell by" (which means that the food ... a food if today's date is after the expiration date. Use it before it expires. Ask an adult ...

  6. Food Allergy.

    PubMed

    Sathe, Shridhar K; Liu, Changqi; Zaffran, Valerie D

    2016-01-01

    Food allergy is receiving increased attention in recent years. Because there is currently no known cure for food allergy, avoiding the offending food is the best defense for sensitive individuals. Type I food allergy is mediated by food proteins, and thus, theoretically, any food protein is a potential allergen. Variability of an individual's immune system further complicates attempts to understand allergen-antibody interaction. In this article, we briefly review food allergy occurrence, prevalence, mechanisms, and detection. Efforts aimed at reducing/eliminating allergens through food processing are discussed. Future research needs are addressed. PMID:26934173

  7. Food poisoning

    MedlinePlus

    ... growing or shipping can contain animal or human waste. Food may be handled in an unsafe way during preparation in grocery stores, restaurants, or homes. Food poisoning can occur after eating or drinking: ...

  8. Food labeling

    MedlinePlus

    ... foods that claim to be nondairy (such as coffee whiteners) FDA-approved color additives Sources of protein ... contain no significant amounts of any nutrients Plain coffee and tea Ready-to-eat food prepared mostly ...

  9. Food additives

    MedlinePlus

    ... Herbs or spices to add flavor to foods Vinegar for pickling foods Salt, to preserve meats "Indirect" ... this list are: guar gum, sugar, salt, and vinegar. The list is reviewed regularly. Some substances that ...

  10. Food poisoning

    MedlinePlus

    ... germs get into the food, it is called contamination. This can happen in different ways: Meat or ... means the food has been treated to prevent contamination) Undercooked meats or eggs Water from a well ...

  11. Packaged Food

    NASA Technical Reports Server (NTRS)

    1976-01-01

    After studies found that many elderly persons don't eat adequately because they can't afford to, they have limited mobility, or they just don't bother, Innovated Foods, Inc. and JSC developed shelf-stable foods processed and packaged for home preparation with minimum effort. Various food-processing techniques and delivery systems are under study and freeze dried foods originally used for space flight are being marketed. (See 77N76140)

  12. Food jags

    MedlinePlus

    Refusal to eat; Fear of new foods ... caregiver, it is your role to provide healthy food and drink choices. You can also help your ... are full. Children should be allowed to choose foods based on their likes and dislikes and their ...

  13. Food Scorecard.

    ERIC Educational Resources Information Center

    Jacobson, Michael; Wilson, Wendy

    The importance of establishing good eating habits in youth as a means for laying the foundation of health in later life is discussed. This booklet contains charts that list nutritional scores for many common foods. These scores are measures of the overall nutritional content and value of the foods. Foods receive points for protein; vitamins A, B-2…

  14. [Food allergies].

    PubMed

    Fuchs, M

    1998-09-21

    Food allergy must have an immunological background. Till recently it was restricted only to the IgE mechanism, today we include also non-atopical reactions (in particular type III and IV according to Coombs and Gell). We speak of probable and possible food allergies. By differential diagnosis we must differentiate food allergies from food intolerance (e.g. enzyme deficiencies), food aversions (psychic factor) as well as toxic and pharmacological effects. There are more than 10% undesirable reactions in humans after ingestion of food but only every fifth (some 2% of the population have food allergies. The diagnosis is based above all on the case-history, subsequent elimination and exposure tests and examination by allergological tests, or examination of specific immunoglobulins E (IgE). The diagnosis is not always unequivocal--it is influenced among others by a different specificity and sensitivity of food antigens (allergens). The manifestations of food allergy are found at the site of action (mouth, GIT) or are systemic (respiration, cardiovascular system, skin etc.). A special type of food allergy is the oral alimentary syndrome, i.e. food allergy crossed with pollen hypersensitivity, described in the great majority of subjects sensitive to pollen. Food allergy has its specific age-conditioned and geographical features. In childhood sensitivity to the protein of cows milk, egg white but also soya or flour predominates, with advancing age allergies to nuts, fruit, vegetables, spices, cheese, sea foods increase. Food allergy can be a very early allergy (manifested already in infant age) but it is one of the few allergies which can also recede (incl. laboratory tests). Treatment is dietetic, the period of dietetic treatment depends on the type of food and the patient's age, not infrequently it must be lifelong. If diet does not suffice, preventive medication is used (sodium cromoglycate) or symptomatic (antihistamine preparations, corticosteroids, external agents

  15. Organic food.

    PubMed

    Jukes, T H

    1977-01-01

    "Organic" or "organically grown" foods are commonly represented as "food grown without pesticides; grown without artificial fertilizers; grown in soil whose humus content is increased by the additions of organic matter; grown in soil whose mineral content is increased with applications of natural mineral fertilizers; has not been treated with preservatives, hormones, antibiotics etc." The substitution of "organic" for "chemical" fertilizers during the growth of plants produces no change in the nutritional or chemical properties of foods. All foods are made of "chemicals." Traces of pesticides have been reported to be present in about 20 to 30% of both "organic" and conventional foods. These traces are usually within the official tolerance levels. Such levels are set low enough to protect consumers adequately. Indeed, there is no record of a single case of injury to a consumer resulting from the application of pesticides to food crops at permitted levels. PMID:336290

  16. Food Allergies.

    PubMed

    Grief, Samuel N

    2016-09-01

    Food allergies are common and seem to be increasing in prevalence. Preventive measures have become far more evident in the public arena (schools, camps, sports venues, and so forth). Evaluation and management of food allergies has evolved such that primary care practitioners may choose to provide initial diagnostic and treatment care or refer to allergists for similar care. Food allergies, once considered incurable, are now being diminished in intensity by new strategies. PMID:27545729

  17. Food additives

    PubMed Central

    Spencer, Michael

    1974-01-01

    Food additives are discussed from the food technology point of view. The reasons for their use are summarized: (1) to protect food from chemical and microbiological attack; (2) to even out seasonal supplies; (3) to improve their eating quality; (4) to improve their nutritional value. The various types of food additives are considered, e.g. colours, flavours, emulsifiers, bread and flour additives, preservatives, and nutritional additives. The paper concludes with consideration of those circumstances in which the use of additives is (a) justified and (b) unjustified. PMID:4467857

  18. Food retailing and food service.

    PubMed

    Capps, Oral; Park, John L

    2003-07-01

    The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail). PMID:12951742

  19. [Food irradiation].

    PubMed

    Migdał, W

    1995-01-01

    A worldwide standard on food irradiation was adopted in 1983 by Codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Institute of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19MeV, 1 kW) and an industrial unit Elektronika (10MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permission for irradiation for: spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables. PMID:8619113

  20. Food Trends.

    ERIC Educational Resources Information Center

    Schwenk, Nancy E.

    1991-01-01

    An overall perspective on trends in food consumption is presented. Nutrition awareness is at an all-time high; consumption is influenced by changes in disposable income, availability of convenience foods, smaller household size, and an increasing proportion of ethnic minorities in the population. (18 references) (LB)

  1. Food Allergy

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The incidence of food allergy appears to be increasing, as is our understanding of the underlying mechanisms, treatment options, identifying, and characterizing allergenic proteins within food sources. The aim of this book is to translate how this vast array of information may fit into development o...

  2. Food jags

    MedlinePlus

    ... experiment. Try not to label your child's eating habits. Food preferences change with time, so a child may ... Allowing your child to be in control of food intake may seem hard at first. However, it will help promote healthy eating habits for a lifetime.

  3. Irradiated foods

    MedlinePlus

    ... it reduces the risk of food poisoning . Food irradiation is used in many countries. It was first approved in the U.S. to prevent sprouts on white potatoes, and to control insects on wheat and in certain spices and seasonings.

  4. Food porn.

    PubMed

    McBride, Anne E

    2010-01-01

    Since the term first appeared, food porn has typically referred to watching others cook on television or gazing at unattainable dishes in glossy magazines without actually cooking oneself. This forum seeks to revisit this notion of food porn that is mostly taken for granted in both popular and scholarly literature. It offers a brief perspective of the appearance and use of the term food porn to examine how it came to be a term used mostly by commentators rather than by people actively engaged in the world of cooking. Practitioners (chefs and a food television producer) and academics address whether or not food porn exists, what shape it might take, what purpose it might serve, and/or what usefulness it might have, showing that these contentious issues are more complex than the ease with which the term is used might let on. PMID:21539050

  5. Finding food

    PubMed Central

    Forsyth, Ann; Lytle, Leslie; Riper, David Van

    2011-01-01

    A significant amount of travel is undertaken to find food. This paper examines challenges in measuring access to food using Geographic Information Systems (GIS), important in studies of both travel and eating behavior. It compares different sources of data available including fieldwork, land use and parcel data, licensing information, commercial listings, taxation data, and online street-level photographs. It proposes methods to classify different kinds of food sales places in a way that says something about their potential for delivering healthy food options. In assessing the relationship between food access and travel behavior, analysts must clearly conceptualize key variables, document measurement processes, and be clear about the strengths and weaknesses of data. PMID:21837264

  6. Food additives.

    PubMed

    Berglund, F

    1978-01-01

    The use of additives to food fulfils many purposes, as shown by the index issued by the Codex Committee on Food Additives: Acids, bases and salts; Preservatives, Antioxidants and antioxidant synergists; Anticaking agents; Colours; Emulfifiers; Thickening agents; Flour-treatment agents; Extraction solvents; Carrier solvents; Flavours (synthetic); Flavour enhancers; Non-nutritive sweeteners; Processing aids; Enzyme preparations. Many additives occur naturally in foods, but this does not exclude toxicity at higher levels. Some food additives are nutrients, or even essential nutritents, e.g. NaCl. Examples are known of food additives causing toxicity in man even when used according to regulations, e.g. cobalt in beer. In other instances, poisoning has been due to carry-over, e.g. by nitrate in cheese whey - when used for artificial feed for infants. Poisonings also occur as the result of the permitted substance being added at too high levels, by accident or carelessness, e.g. nitrite in fish. Finally, there are examples of hypersensitivity to food additives, e.g. to tartrazine and other food colours. The toxicological evaluation, based on animal feeding studies, may be complicated by impurities, e.g. orthotoluene-sulfonamide in saccharin; by transformation or disappearance of the additive in food processing in storage, e.g. bisulfite in raisins; by reaction products with food constituents, e.g. formation of ethylurethane from diethyl pyrocarbonate; by metabolic transformation products, e.g. formation in the gut of cyclohexylamine from cyclamate. Metabolic end products may differ in experimental animals and in man: guanylic acid and inosinic acid are metabolized to allantoin in the rat but to uric acid in man. The magnitude of the safety margin in man of the Acceptable Daily Intake (ADI) is not identical to the "safety factor" used when calculating the ADI. The symptoms of Chinese Restaurant Syndrome, although not hazardous, furthermore illustrate that the whole ADI

  7. Space Food

    NASA Technical Reports Server (NTRS)

    1994-01-01

    In planning for the long duration Apollo missions, NASA conducted extensive research into space food. One of the techniques developed was freeze drying. Action Products commercialized this technique, concentrating on snack food including the first freeze-dried ice cream. The foods are cooked, quickly frozen and then slowly heated in a vacuum chamber to remove the ice crystals formed by the freezing process. The final product retains 98 percent of its nutrition and weighs only 20 percent of its original weight. Action snacks are sold at museums, NASA facilities and are exported to a number of foreign countries. Sales run to several million dollars annually.

  8. Rutgers zodiacal light experiment on OSO-6

    NASA Technical Reports Server (NTRS)

    Carroll, B.

    1975-01-01

    A detector was placed in a slowly spinning wheel on OSO-6 whose axis was perpendicular to the line drawn to the sun, to measure the surface brightness and polarization at all elongations from the immediate neighborhood of the sun to the anti-solar point. Different wavelength settings and polarizations were calculated from the known order of magnitude brightness of the zodiacal light. The measuring sequence was arranged to give longer integration times for the regions of lower surface brightness. Three types of analysis to which the data on OSO-6 were subjected are outlined; (1) photometry, (2) colorimetry and (3) polarimetry.

  9. PIXE at rutgers university: Biological applications

    NASA Astrophysics Data System (ADS)

    Hall, G. S.; Roach, N.; Naumann, M.; Simmons, U.; Cong, H.

    1984-04-01

    We have constructed an external beam PIXE system for trace element analysis of biological and environmental samples. Analytical procedures that include sample preparation and PIXE setup are described for analysis of maternal scalp hair, amniotic fluid, human placenta, and colostrum samples. The study was conducted to obtain trace element data on important biological tissues for incorporation into a large data base that will be used to assess fetal and infant well-being. A 3.5 MeV external proton beam was used to produce X rays in the samples after they were low-temperature ashed. Detection limits for essential and toxic elements are less than 0.4 μg/g for a 6 min irradiation time.

  10. Rutgers University Subcontract B611610 Final Report

    SciTech Connect

    Soundarajan, Sucheta; Eliassi-Rad, Tina; Gallagher, Brian; Pinar, Ali

    2015-09-30

    Given an incomplete (i.e., partially-observed) network, which nodes should we actively probe in order to achieve the highest accuracy for a given network feature? For example, consider a cyber-network administrator who observes only a portion of the network at time t and wants to accurately identify the most important (e.g., highest PageRank) nodes in the complete network. She has a limited budget for probing the network. Of all the nodes she has observed, which should she probe in order to most accurately identify the important nodes? We propose a novel and scalable algorithm, MaxOutProbe, and evaluate it w.r.t. four network features (largest connected component, PageRank, core-periphery, and community detection), five network sampling strategies, and seven network datasets from different domains. Across a range of conditions, MaxOutProbe demonstrates consistently high performance relative to several baseline strategies

  11. Protein Data Bank Project at Rutgers University

    SciTech Connect

    Berman, Helen

    2002-07-18

    The central activities of the Protein Data Base continue to be the collection, archiving and distribution of high quality structural data to the scientific community on a timely basis. The systems that have been developed for doing this has become increasingly reliable and stable. We have completed the inventory of magnetic and paper media that was received from Brookhaven National Laboratory.

  12. Food safety

    MedlinePlus

    ... most common cause of botulism . Alternative Names Food - hygiene and sanitation References U.S. Department of Health and ... Didactic Curriculum, MEDEX Northwest Division of Physician Assistant Studies, Department of Family Medicine, UW Medicine, School of ...

  13. Food Safety

    MedlinePlus

    ... containing raw eggs. Raw or undercooked meat, poultry, fish, and shellfish. Cook foods to safe minimum internal ... seafood* may contain unhealthy chemicals, like mercury. Choose fish lower in mercury to make sure what your ...

  14. Food Allergy

    MedlinePlus

    ... trigger allergic reactions include fish, shellfish, peanuts, and tree nuts, such as walnuts. Problem foods for children can include eggs, milk, peanuts, tree nuts, soy, and wheat. The allergic reaction may ...

  15. Food safety.

    PubMed

    Borchers, Andrea; Teuber, Suzanne S; Keen, Carl L; Gershwin, M Eric

    2010-10-01

    Food can never be entirely safe. Food safety is threatened by numerous pathogens that cause a variety of foodborne diseases, algal toxins that cause mostly acute disease, and fungal toxins that may be acutely toxic but may also have chronic sequelae, such as teratogenic, immunotoxic, nephrotoxic, and estrogenic effects. Perhaps more worrisome, the industrial activities of the last century and more have resulted in massive increases in our exposure to toxic metals such as lead, cadmium, mercury, and arsenic, which now are present in the entire food chain and exhibit various toxicities. Industrial processes also released chemicals that, although banned a long time ago, persist in the environment and contaminate our food. These include organochlorine compounds, such as 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane (dichlorodiphenyl dichloroethene) (DDT), other pesticides, dioxins, and dioxin-like compounds. DDT and its breakdown product dichlorophenyl dichloroethylene affect the developing male and female reproductive organs. In addition, there is increasing evidence that they exhibit neurodevelopmental toxicities in human infants and children. They share this characteristic with the dioxins and dioxin-like compounds. Other food contaminants can arise from the treatment of animals with veterinary drugs or the spraying of food crops, which may leave residues. Among the pesticides applied to food crops, the organophosphates have been the focus of much regulatory attention because there is growing evidence that they, too, affect the developing brain. Numerous chemical contaminants are formed during the processing and cooking of foods. Many of them are known or suspected carcinogens. Other food contaminants leach from the packaging or storage containers. Examples that have garnered increasing attention in recent years are phthalates, which have been shown to induce malformations in the male reproductive system in laboratory animals, and bisphenol A, which negatively

  16. Food Safety

    MedlinePlus

    ... in the refrigerator or microwave, never at room temperature. For best results, use a food thermometer when ... cooking when chicken is cooked to an internal temperature of 165°F (74°C). So washing doesn' ...

  17. Food allergy

    MedlinePlus

    ... products Cow's milk and dairy products ( lactose intolerance ) Wheat and other grains that contain gluten ( celiac disease ) ... in children) Tree nuts (people of all ages) Wheat (people of all ages) In rare cases, food ...

  18. Food allergy

    MedlinePlus

    ... people of all ages) Soy (mostly in children) Tree nuts (people of all ages) Wheat (people of ... food when they are young. Allergies to peanuts, tree nuts, and shellfish tend to last a lifetime. ...

  19. Food extrusion.

    PubMed

    Harper, J M

    1978-01-01

    Extrusion processing has become an important food process in the manufacture of pasta, ready-to-eat cereals, snacks, pet foods, and textured vegetable protein (TVP). An extruder consists of tightly fitting screw rotating within a stationary barrel. Preground and conditioned ingredients enter the screw where they are conveyed, mixed, and heated by a variety of processes. The product exits the extruder through a die where it usually puffs and changes texture from the release of steam and normal forces. Mathematical models for extruder flow and torque have been found useful in describing exclusion operations. Scale-up can be facilitated by the application of these models. A variety of food extruder designs have developed. The differences and similarity of design are discussed. Pertinent literature on the extrusion of cereal/snack products, full-fat soy, TVP, pet foods (dry and semi-moist), pasta, and beverage or other food bases are discussed. In many of these applications, the extruder is a high temperature, short time process which minimizes losses in vitamins and amino acids. Color, flavor, and product shape and texture are also affected by the extrusion process. Extrusion has been widely applied in the production of nutritious foods. Emphasis is placed on the use of extrusion to denature antinutritional factors and the improvement of protein quality and digestibility. PMID:378548

  20. Food Science.

    ERIC Educational Resources Information Center

    Barkman, Susan J.

    1996-01-01

    Presents food science experiments designed for high school science classes that aim at getting students excited about science and providing them with real-life applications. Enables students to see the application of chemistry, microbiology, engineering, and other basic and applied sciences to the production, processing, preservation, evaluation,…

  1. Weaning Foods.

    ERIC Educational Resources Information Center

    Chauliac, Michel; And Others

    1987-01-01

    Described in this issue of "Children in the Tropics" are handicraft, semi-industrial, and industrial projects which produce weaning foods in developing countries. The introductory section briefly discusses the global epidemiology of malnutrition and offers guidelines for combatting malnutrition. Chapter I provides a framework for reflection on the…

  2. Food Service.

    ERIC Educational Resources Information Center

    Furneisen, Barbara K.

    Written to teach deaf students skills in food services, this guide and the two related documents (see note) present practical skills needed to work in a school dining room setting serving approximately two hundred students and faculty. Eleven units are included, with each unit containing from three to eleven lessons. Each lesson includes an…

  3. Food Labeling

    MedlinePlus

    ... Information on the amount of dietary fat, cholesterol, dietary fiber, dietary sodium, carbohydrates, dietary proteins, vitamins, and minerals in each serving Definitions for terms such as low-fat and high-fiber Information to help you see how a food ...

  4. Food Nanotechnology: Food Packaging Applications

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part the impetus for this predicted growth is the e...

  5. Food Nanotechnology - Food Packaging Applications

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part, the impetus for this predicted growth is the ...

  6. Fast Foods, Organic Foods, Fad Diets

    Technology Transfer Automated Retrieval System (TEKTRAN)

    There is no standard definition of fast food. Generally, fast food is eaten without cutlery, and fast-food restaurants have no wait staff. Failure to have a standardized definition makes it difficult to compare studies. Foods available outside the home tend to be high in energy and fat compared w...

  7. Use of Irradiated Foods

    NASA Technical Reports Server (NTRS)

    Brynjolfsson, A.

    1985-01-01

    The safety of irradiated foods is reviewed. Guidelines and regulations for processing irradiated foods are considered. The radiolytic products formed in food when it is irradiated and its wholesomeness is discussed. It is concluded that food irradiation processing is not a panacea for all problems in food processing but when properly used will serve the space station well.

  8. Food and Nutrition Service

    MedlinePlus

    ... Find A Report SNAP WIC Food Distribution Programs Food Security Nutrition Education Program Integrity Child Nutrition Programs Demos/Grant Projects FNS Strategic Plan Other Resources Food & Nutrition Information Center National Agriculture Library National Collaborative ...

  9. Norovirus: Food Handlers

    MedlinePlus

    ... sector alimentario Norovirus and Working With Food CDC Vital Signs Report Preventing Norovirus Outbreaks, Food Service has a ... norovirus Overview Symptoms Transmission Prevention Treatment Resources CDC Vital Signs — Preventing Norovirus Outbreaks, Food Service has a ...

  10. Electrotechnologies to process foods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Electrical energy is being used to process foods. In conventional food processing plants, electricity drives mechanical devices and controls the degree of process. In recent years, several processing technologies are being developed to process foods directly with electricity. Electrotechnologies use...

  11. Refrigeration and Food Safety

    MedlinePlus

    ... Types of Bacteria in Refrigerated Foods Safe Refrigerator Temperature Safe Handling of Foods for Refrigerating Placement of ... or packed in snow. He realized the cold temperatures would keep game for times when food was ...

  12. The World Food Prospect

    ERIC Educational Resources Information Center

    Brown, Lester R.

    1975-01-01

    Cites evidence to support the theory that the world food shortage will become a chronic condition. Describes the depletion of surplus food supplies and the increasing dependence on North America for food supplies. (MLH)

  13. Phytosanitary Heat Treatments

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This book chapter by Neil Heather and Guy Hallman, in “Pest Management and Phytosanitary Trade Barriers,” CABI Press, deals with disinfestations of food commodities. Disinfestation of food commodities with heat to satisfy phytosanitary requirements has the advantage of freedom from chemical residue...

  14. Space Food Systems Laboratory

    NASA Technical Reports Server (NTRS)

    Perchonok, Michele; Russo, Dane M. (Technical Monitor)

    2001-01-01

    The Space Food Systems Laboratory (SFSL) is a multipurpose laboratory responsible for space food and package research and development. It is located on-site at Johnson Space Center in Building 17. The facility supports the development of flight food, menus, packaging and food related hardware for Shuttle, International Space Station, and Advanced Life Support food systems. All foods used to support NASA ground tests and/or missions must meet the highest standards before they are 'accepted' for use on actual space flights. The foods are evaluated for nutritional content, sensory acceptability, safety, storage and shelf life, and suitability for use in micro-gravity. The food packaging is also tested to determine its functionality and suitability for use in space. Food Scientist, Registered Dieticians, Packaging Engineers, Food Systems Engineers, and Technicians staff the Space Food Systems Laboratory.

  15. Diversity of Food Allergy.

    PubMed

    Moriyama, Tatsuya

    2015-01-01

    Food allergy is defined as an immune system-mediated adverse reaction to food components. Food allergic reactions are mostly IgE mediated and also known as immediate type hypersensitivity (type I reaction). There are several characteristic clinical types of food allergy, such as Anaphylaxis, Food-dependent exercise-induced anaphylaxis (FDEIA), and Oral allergy syndrome (OAS). In addition, food allergy is also classified into two types (class 1 and class 2) based on the pathophysiological mechanism. In the class 2 food allergy, pollen allergy causes plant food allergy; therefore this type of allergy is sometimes called Pollen-food allergy syndrome (PFAS). The risk of food allergy (allergenicity) may vary with the treatment of the food allergens. The formation or status of the causative food affects its allergenicity. Class 1 food allergens are generally heat-, enzyme-, and low pH-resistant glycoproteins ranging in size from 10 to 70 kD. Class 1 food allergens induce allergic sensitization via the gastrointestinal tract and are responsible for systemic reactions. Class 2 food allergens are generally heat-labile, susceptible to digestion, and highly homologous with pollen allergens. Taken together, it may be important to consider the diversity of food allergy in order to fight against food allergy. PMID:26598816

  16. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Food additives in standardized foods. 170.10 Section 170.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food...

  17. Food Business Entrepreneurship

    NASA Astrophysics Data System (ADS)

    Weber, Peter

    Though not a very traditional career path for food scientists, one option is to go into business for yourself by starting a food business. Food business entrepreneurship is a difficult career that entails long work hours, extensive decision making, and tasks that require knowledge beyond food science. However, there is high potential for rewards, including financial rewards, career progression, and personal flexibility.

  18. Presenting Food Science Effectively

    ERIC Educational Resources Information Center

    Winter, Carl K.

    2016-01-01

    While the need to present food science information effectively is viewed as a critical competency for food scientists by the Institute of Food Technologists, most food scientists may not receive adequate training in this area. Effective presentations combine both scientific content and delivery mechanisms that demonstrate presenter enthusiasm for…

  19. Prevention of Food Poisoning.

    ERIC Educational Resources Information Center

    Army Quartermaster School, Ft. Lee, VA.

    The programed text provides a single lesson, four-hour, correspondence subcourse on the prevention of food poisoning. It covers the following areas: a definition of food poisoning; chemical food poisoning; biological food poisoning; causes and prevention of trichinosis; six factors controlling bacteria growth; bacterial infection; prevention of…

  20. [Food allergy in childhood].

    PubMed

    Szépfalusi, Z

    2012-12-01

    Food allergies can result in life-threatening reactions and diminish quality of life. The prevalence of food allergies has increased in several regions throughout the world. A few food allergens cover the majority of food-related reactions (milk, egg, wheat, soy, fish, crustacean, nuts and peanut). Immunological mechanisms range between IgE-mediated (most common) and non-IgE-mediated, the latter of which remaining often a clue in the diagnosis. Treatment of food allergy involves strict avoidance of the trigger food. Medications help to manage symptoms of disease, but currently, there is no cure for food allergy. PMID:23179672

  1. Slow food, fast food and the control of food intake.

    PubMed

    de Graaf, Cees; Kok, Frans J

    2010-05-01

    This Perspective focuses on two elements of our food supply and eating environment that facilitate high energy intake: a high eating rate and distraction of attention from eating. These two elements are believed to undermine our body's capacity to regulate its energy intake at healthy levels because they impair the congruent association between sensory signals and metabolic consequences. The findings of a number of studies show that foods that can be eaten quickly lead to high food intake and low satiating effects-the reason being that these foods only provide brief periods of sensory exposure, which give the human body insufficient cues for satiation. Future research should focus on the underlying physiological, neurological and molecular mechanisms through which our current eating environment affects our control of food intake. PMID:20351697

  2. Do healthy food baskets assess food security?

    PubMed

    Nathoo, Tasnim; Shoveller, Jean

    2003-01-01

    Developing indicators to measure the different facets of food security presents numerous conceptual and methodological challenges. This paper adopts an ecological framework to reflect on these issues through an examination of the Healthy Food Basket (HFB) tool. The HFB tool is used to measure food security conditions by determining the cost and availability of a group of foods in a shopping basket across a range of stores in different regions and neighbourhoods. The paper discusses the ability of the HFB tool to describe micro-, meso- and macro-level influences on food security and the use of the ecological model in developing complementary and alternative strategies for understanding and monitoring food security. PMID:12959676

  3. Genetically engineered foods: implications for food allergy.

    PubMed

    Taylor, Steve L; Hefle, Susan L

    2002-06-01

    The products of agricultural biotechnology, including such common foods as corn and soybeans, are already reaching the consumer marketplace. Consumer exposure to such foods is already fairly significant, particularly in the USA. Thus far, no reports exist regarding allergic reactions to the crops that have been approved for introduction into the food supply. These crops have been modified to only a minor extent by comparison with their traditional counterparts, and the level of expression of new and novel proteins is quite low. Thus, consumer exposure to these novel proteins is very low and unlikely to result in allergic sensitization. Nevertheless, foods produced through agricultural biotechnology must be assessed for safety, including their potential allergenicity, before they may be approved by worldwide regulatory agencies for entry into the food supply. However, the adequacy of the current approach to the assessment of the potential allergenicity of foods produced through agricultural biotechnology has been the subject of considerable scientific and regulatory debate. PMID:12045422

  4. Nanosensors for food safety.

    PubMed

    Li, Zhixiong; Sheng, Chenxing

    2014-01-01

    This review summarizes recent research and development of nanosensors applied to the food safety. Since the food safety is directly related to the people's health and life, the food detection has received considerable attentions. However, this food security has emerged in China as a severe problem in recent years. Food safety problems frequently compromised due to formaldehyde, poison vegetables, excessive pesticide residues, etc. These kinds of food contaminations could not be detected efficiently by traditional methods. Applying nanotechnology and nanominerals, various food contaminations can be identified accurately. Therefore nanosensors have been widely used in the food detection. We introduce current research on nanosensors followed by the industrial application of nanosensors. Finally, the challenges for the future food safety using nanosensors are discussed. PMID:24730307

  5. Radioactivity and food

    SciTech Connect

    Olszyna-Marzys, A.E. )

    1990-03-01

    Two topics relating to radioactivity and food are discussed: food irradiation for preservation purposes, and food contamination from radioactive substances. Food irradiation involves the use of electromagnetic energy (x and gamma rays) emitted by radioactive substances or produced by machine in order to destroy the insects and microorganisms present and prevent germination. The sanitary and economic advantages of treating food in this way are discussed. Numerous studies have confirmed that under strictly controlled conditions no undesirable changes take place in food that has been irradiated nor is radioactivity induced. Reference is made to the accident at the Chernobyl nuclear power station, which aroused public concern about irradiated food. The events surrounding the accident are reviewed, and its consequences with regard to contamination of different foods with radioactive substances, particularly iodine-131 and cesium-137, are described. Also discussed are the steps that have been taken by different international organizations to set limits on acceptable radioactivity in food.15 references.

  6. Is fast food addictive?

    PubMed

    Garber, Andrea K; Lustig, Robert H

    2011-09-01

    Studies of food addiction have focused on highly palatable foods. While fast food falls squarely into that category, it has several other attributes that may increase its salience. This review examines whether the nutrients present in fast food, the characteristics of fast food consumers or the presentation and packaging of fast food may encourage substance dependence, as defined by the American Psychiatric Association. The majority of fast food meals are accompanied by a soda, which increases the sugar content 10-fold. Sugar addiction, including tolerance and withdrawal, has been demonstrated in rodents but not humans. Caffeine is a "model" substance of dependence; coffee drinks are driving the recent increase in fast food sales. Limited evidence suggests that the high fat and salt content of fast food may increase addictive potential. Fast food restaurants cluster in poorer neighborhoods and obese adults eat more fast food than those who are normal weight. Obesity is characterized by resistance to insulin, leptin and other hormonal signals that would normally control appetite and limit reward. Neuroimaging studies in obese subjects provide evidence of altered reward and tolerance. Once obese, many individuals meet criteria for psychological dependence. Stress and dieting may sensitize an individual to reward. Finally, fast food advertisements, restaurants and menus all provide environmental cues that may trigger addictive overeating. While the concept of fast food addiction remains to be proven, these findings support the role of fast food as a potentially addictive substance that is most likely to create dependence in vulnerable populations. PMID:21999689

  7. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Food additives in standardized foods. 170.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives... the Act, which proposes the inclusion of a food additive in such definition and standard of...

  8. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Food additives in standardized foods. 170.10... (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives in standardized foods. (a) The... inclusion of a food additive in such definition and standard of identity, the provisions of the...

  9. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Food additives in standardized foods. 170.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives... the Act, which proposes the inclusion of a food additive in such definition and standard of...

  10. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Food additives in standardized foods. 170.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives... the Act, which proposes the inclusion of a food additive in such definition and standard of...

  11. Food Service System

    NASA Technical Reports Server (NTRS)

    1992-01-01

    The 3M Food Service System 2 employs a "cook/chill" concept for serving food in hospitals. The system allows staff to prepare food well in advance, maintain heat, visual appeal and nutritional value as well as reducing operating costs. The integral heating method, which keeps hot foods hot and cold foods cold, was developed by 3M for the Apollo Program. In the 1970s, the company commercialized the original system and in 1991, introduced Food Service System 2. Dishes are designed to resemble those used at home, and patient satisfaction has been high.

  12. Food Antimicrobials Nanocarriers

    PubMed Central

    Blanco-Padilla, Adriana; Soto, Karen M.; Hernández Iturriaga, Montserrat

    2014-01-01

    Natural food antimicrobials are bioactive compounds that inhibit the growth of microorganisms involved in food spoilage or food-borne illness. However, stability issues result in degradation and loss of antimicrobial activity. Nanoencapsulation allows protection of antimicrobial food agents from unfavorable environmental conditions and incompatibilities. Encapsulation of food antimicrobials control delivery increasing the concentration of the antimicrobials in specific areas and the improvement of passive cellular absorption mechanisms resulted in higher antimicrobial activity. This paper reviews the present state of the art of the nanostructures used as food antimicrobial carriers including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers. PMID:24995363

  13. [Food security in Mexico].

    PubMed

    Urquía-Fernández, Nuria

    2014-01-01

    An overview of food security and nutrition in Mexico is presented, based on the analysis of the four pillars of food security: availability, access, utilization of food, and stability of the food supply. In addition, the two faces of malnutrition in Mexico were analyzed: obesity and undernourishment. Data were gathered from the food security indicators of the United Nations's Food and Agriculture Organization, from the Mexican Scale of Food Security, and from the National Health and Nutrition Survey. Mexico presents an index of availability of 3 145 kilocalories per person per day, one of the highest indexes in the world, including both food production and imports. In contrast, Mexico is affected by a double burden of malnutrition: whereas children under five present 14% of stunt, 30% of the adult population is obese. Also, more than 18% of the population cannot afford the basic food basket (food poverty). Using perception surveys, people reports important levels of food insecurity, which concentrates in seven states of the Mexican Federation. The production structure underlying these indicators shows a very heterogeneous landscape, which translates in to a low productivity growth across the last years. Food security being a multidimensional concept, to ensure food security for the Mexican population requires a revision and redesign of public productive and social policies, placing a particular focus on strengthening the mechanisms of institutional governance. PMID:25649459

  14. Functional Foods for Women's Health.

    ERIC Educational Resources Information Center

    Lindeman, Alice K.

    2002-01-01

    Describes functional foods for women's health (foods or food ingredients that provide health benefits beyond basic nutrition), explaining that both whole and modified foods can be included as functional foods. The paper discusses the history, regulation, and promotion of functional foods; consumer interest in functional foods; how to incorporate…

  15. Making Smart Food Choices

    MedlinePlus

    ... turn JavaScript on. Feature: Healthy Aging Making Smart Food Choices Past Issues / Winter 2015 Table of Contents ... NIH www.nia.nih.gov/Go4Life Making Smart Food Choices To maintain a healthy weight, balance the ...

  16. Eating Healthy Ethnic Food

    MedlinePlus

    ... Can! ) Health Professional Resources Tipsheet: Eating Healthy Ethnic Food Trying different ethnic cuisines to give yourself a ... Looking for tips on how to order healthy foods when dining out? The Aim for a Healthy ...

  17. Food guide plate

    MedlinePlus

    ... The new guide encourages you to eat more fruits and vegetables, whole grains, lean proteins, and low- ... that make up a healthy diet: Grains Vegetables Fruits Dairy Protein foods You should eat foods from ...

  18. New foods for thought

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Recent findings show that genetic material in plant foods may survive digestion, circulate through our bodies, and modulate our gene expression. These findings could alter our understanding of nutrition and genetic regulation, and open up new vistas for engineering foods....

  19. Food Safety for Seniors

    MedlinePlus

    ... come in contact with raw meat, poultry, seafood, eggs and unwashed fresh produce. Place cooked food on ... Check the temperature with a food thermometer. Cook eggs until the yolk and white are firm. Don' ...

  20. Apollo food technology

    NASA Technical Reports Server (NTRS)

    Smith, M. C., Jr.; Heidelbaugh, N. D.; Rambaut, P. C.; Rapp, R. M.; Wheeler, H. O.; Huber, C. S.; Bourland, C. T.

    1975-01-01

    Large improvements and advances in space food systems achieved during the Apollo food program are discussed. Modifications of the Apollo food system were directed primarily toward improving delivery of adequate nutrition to the astronaut. Individual food items and flight menus were modified as nutritional countermeasures to the effects of weightlessness. Unique food items were developed, including some that provided nutritional completeness, high acceptability, and ready-to-eat, shelf-stable convenience. Specialized food packages were also developed. The Apollo program experience clearly showed that future space food systems will require well-directed efforts to achieve the optimum potential of food systems in support of the physiological and psychological well-being of astronauts and crews.

  1. Fun With Food Webs

    ERIC Educational Resources Information Center

    Smith, Karl D.

    1977-01-01

    Explains an upper elementary game of tag that illustrates energy flow in food webs using candy bars as food sources. A follow-up field trip to a river and five language arts projects are also suggested. (CS)

  2. MyFoodAdvisor

    MedlinePlus

    ... Password? Login Cancel Can I eat this? . . . Meal Planning and Tips Managing diabetes is a challenge that ... can make it easier. Discover more about meal planning options and how MyFoodAdvisor can help. Explore Foods ...

  3. Diet-busting foods

    MedlinePlus

    ... foods include: Fatty cuts of meat, such as sausage, bacon, and ribs Anything with full-fat cheese, ... absorption of carotenoids in humans. Mol Nut Food Res . 2012;56:866. PMID: 22707262 www.ncbi.nlm. ...

  4. Food poisoning prevention

    MedlinePlus

    ... health department. For more detailed information please see Food - hygiene and sanitation or the United States Department of Agriculture (USDA) Food Safety and Inspection Service website -- www.fsis.usda. ...

  5. Food For Thought

    NASA Video Gallery

    Space food research meets the challenge of providing food that tastes good and travels well in space. This lesson emphasizes inquiry and cooperative involvement of students as they explore the uniq...

  6. 9. Food allergy.

    PubMed

    Sampson, Hugh A

    2003-02-01

    Food allergies affect as many as 6% of young children, most of whom "outgrow" the sensitivity, and about 2% of the general population. Although any food may provoke a reaction, relatively few foods are responsible for the vast majority of food allergic reactions: milk, egg, peanuts, tree nuts, fish, and shellfish. Many of these food allergens have been characterized at a molecular level, which has increased our understanding of the immunopathogenesis of many responses and may soon lead to novel immunotherapeutic approaches. Food allergic reactions are responsible for a variety of symptoms involving the skin, gastrointestinal tract, and respiratory tract and may be due to IgE-mediated and non-IgE-mediated mechanisms. A systematic approach including history, laboratory studies, elimination diets, and often food challenges will lead to the correct diagnosis. Currently, management of food allergies consists of educating the patient to avoid ingesting the responsible allergen and to initiate therapy in case of an unintended ingestion. PMID:12592300

  7. Kids with Food Allergies

    MedlinePlus

    ... Diagnosed Real Families Faces of Food Allergies Rising Stars Gracie's Silver Linings Daniel's Confidence Ciara Builds a ... all recall alerts See all recent news Rising Stars Life As a Tween with Food Allergies MEET ...

  8. Food Applications and Regulation

    NASA Astrophysics Data System (ADS)

    Gálvez, Antonio; Abriouel, Hikmate; Omar, Nabil Ben; Lucas, Rosario

    This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable foods and ­fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.

  9. Food allergies (image)

    MedlinePlus

    ... upon subsequent exposure to the substance. An actual food allergy, as opposed to simple intolerance due to the lack of digesting enzymes, is indicated by the production of antibodies to the food allergen, and by the release of histamines and ...

  10. Thermodynamics and Frozen Foods.

    ERIC Educational Resources Information Center

    Kerr, William L.; Reid, David S.

    1993-01-01

    The heat content of a food at a given temperature can be described by the thermodynamic property of enthalpy. Presents a method to construct a simple calorimeter for measuring the enthalpy changes of different foods during freezing. (MDH)

  11. Fast food (image)

    MedlinePlus

    Fast foods are quick, reasonably priced, and readily available alternatives to home cooking. While convenient and economical for a busy lifestyle, fast foods are typically high in calories, fat, saturated fat, ...

  12. Fast food tips (image)

    MedlinePlus

    ... challenge to eat healthy when going to a fast food place. In general, avoiding items that are deep ... challenge to eat healthy when going to a fast food place. In general, avoiding items that are deep ...

  13. Making Smart Food Choices

    MedlinePlus

    ... Go4Life Get Free Stuff Be a Partner Making Smart Food Choices Regular physical activity and a healthy ... through physical activity. Download the Tip Sheet Making Smart Food Choices (PDF, 488.99 KB) You Might ...

  14. Spectroscopic study of food and food toxins

    NASA Astrophysics Data System (ADS)

    King, Gavin; Walsh, James E.; Martin, Suzanne

    2003-03-01

    Fungal infection of food causes billions of dollars of lost revenue per annum as well as health problems, to animals and humans, if consumed in sufficient quantities. Modern food sorting techniques rely on colour or other physical characteristics to filter diseased or otherwise unsuitable foodstuffs from healthy foodstuffs. Their speeds are such that up to 40,000 objects per second can be moved at 4 metres per second, through 1 m wide chutes that offer a wide view for colour and shape sorting. Grain type foods such as coffee or peanuts are often vulnerable to toxic infection from invading fungi. If this happens, then their texture, taste and colour can change. Up to now, only visible wavelengths and colour identification have been used to bulk-sort food, but there has been little research in the ultra violet regions of the spectrum to help identify fungus or toxin infection. This research specifically concentrated on the ultra violet (UV) spectral characteristics of food in an attempt to identify possible spectral changes that occur when healthy food items like peanuts become infected with toxin-producing fungi. Ultimately, the goal is to design, build and construct an optical detection system that can use these 'spectral fingerprints' to more quickly and efficiently detect toxically infected food items.

  15. Personal Food System Mapping

    ERIC Educational Resources Information Center

    Wilsey, David; Dover, Sally

    2014-01-01

    Personal food system mapping is a practical means to engage community participants and educators in individualized and shared learning about food systems, decisions, and behaviors. Moreover, it is a useful approach for introducing the food system concept, which is somewhat abstract. We developed the approach to capture diversity of personal food…

  16. Growing Youth Food Citizens

    ERIC Educational Resources Information Center

    Wright, Wynne; Nault, Katherine

    2013-01-01

    How can youth be educated and empowered to become responsible food citizens? Evidence from a university-community partnership with youth in Michigan is presented to illuminate participatory approaches to youth engagement in food systems. We found that youth have valuable knowledge to enhance our understanding of food environments. At the same…

  17. SAFE HANDLING OF FOODS

    EPA Science Inventory

    Microbial food-borne illnesses pose a significant health problem in Japan. In 1996 the world's largest outbreak of Escherichia coli food illness occurred in Japan. Since then, new regulatory measures were established, including strict hygiene practices in meat and food processi...

  18. Food-Processing Wastes.

    PubMed

    Frenkel, Val S; Cummings, Gregg A; Maillacheruvu, K Y; Tang, Walter Z

    2016-10-01

    Literature published in 2015 and early 2016 related to food processing wastes treatment for industrial applications are reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits and vegetables, dairy and beverage, and miscellaneous treatment of food wastes. PMID:27620095

  19. ELECTRICAL PROPERTIES OF FOODS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Foods, especially liquid foods, conduct electricity. Unlike in metals, the charge carriers in foods are ions, instead of electrons. Under normal applications, ions carry the charges as the mass of ions moves along the electrical field. The concentration and mobility of ions determine the electrical ...

  20. FOOD RISK ANALYSIS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food risk analysis is a holistic approach to food safety because it considers all aspects of the problem. Risk assessment modeling is the foundation of food risk analysis. Proper design and simulation of the risk assessment model is important to properly predict and control risk. Because of knowl...

  1. Food processing in action

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Radio frequency (RF) heating is a commonly used food processing technology that has been applied for drying and baking as well as thawing of frozen foods. Its use in pasteurization, as well as for sterilization and disinfection of foods, is more limited. This column will review various RF heating ap...

  2. Language in Food Advertisements.

    ERIC Educational Resources Information Center

    Plata, Maximino

    1992-01-01

    Analyses 476 food advertisements in newspapers from 3 different sized cities. Finds that brand names, food names, and descriptive vocabulary comprise the majority of language in food ads across newspaper groups. Offers suggestions for using newspaper ads in the classroom. (RS)

  3. The Biology of Food

    ERIC Educational Resources Information Center

    Bonner, J. Jose

    2004-01-01

    In this article, the author discusses "The Biology of Food" course. This course--a large lecture course with no laboratory section--is a mixture of kitchen chemistry, post-eating food metabolism, origins of different foods (from crop breeding to evolution), and ecological and environmental impacts of farming and harvesting practices. Nearly every…

  4. Allergenicity of processed food.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food allergies have become a major public health issue in many countries. In the U.S. it is estimated that approximately 150 individuals die each year from accidental ingestion of an allergic food. As a result, the federal government recently passed the food allergen labeling law which went into ef...

  5. FOOD SAFETY AND BIOTERRORISM

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This book chapter describes the scope of the bioterrorist threat to the United States food supply in terms of food service establishments. Descriptions include the organisms and other agents that may be disseminated by food ingestion and the challenges in differentiation of intentional and unintenti...

  6. Addressing Food Allergies

    ERIC Educational Resources Information Center

    DeVoe, Jeanne Jackson

    2008-01-01

    Since 1960, the incidence of food allergies in children has grown fivefold, from 1 in 100 children to 1 in 20 children, according to the Food Allergy Initiative. Food allergies cause anaphylactic shock, the most severe type of allergic reaction, which can lead to death within minutes if left untreated. While there are no standard guidelines from…

  7. Food allergy: current concerns

    SciTech Connect

    Fries, J.H.

    1981-05-01

    This commentary focuses on the author's concerns with various aspects of food allergy. Strict criteria should be applied to the definition of food allergy and its diagnostic techniques. Industrial inhalational exposures, food contaminations and cross-sensitization all are important influences which demand studious attention.

  8. Food Stamps and Nutrition.

    ERIC Educational Resources Information Center

    Clarkson, Kenneth W.

    The economics of food stamps - the America's major food assistance program is investigated in order to answer the following questions: (1) whether malnutrition be solved by food supplements or cash allowances; (2) what the benefits to recipients are; (3) whether eligibility requirements permit participation by the needy and exclude higher income…

  9. Understanding Food Labels

    MedlinePlus

    ... has less than a similar one. Are you free to eat lots of fat-free food? Fat-free food sounds good. But that does not mean ... of it. To make them taste better, fat-free and low-fat foods may have lots of ...

  10. Food To You!

    ERIC Educational Resources Information Center

    Clearing, 1996

    1996-01-01

    Outlines an activity which requires students to monitor what they eat for 3-5 days, tabulate the nature and quantity of their food, trace the food's ingredients to their source, calculate the ecological footprint of their food intake, and extrapolate the effect on the earth if everyone ate as we do. (AIM)

  11. COMMERCIAL FOODS, MATHEMATICS - I.

    ERIC Educational Resources Information Center

    DORNFIELD, BLANCHE E.

    THE UNDERSTANDING AND MASTERY OF FUNDAMENTAL MATHEMATICS IS A NECESSARY PART OF COMMERCIAL FOODS WORK. THIS STUDENT HANDBOOK WAS DESIGNED TO ACCOMPANY A COMMERCIAL FOODS COURSE AT THE HIGH SCHOOL LEVEL FOR STUDENTS WITH APPROPRIATE APTITUDES AND COMMERCIAL FOOD SERVICE GOALS. THE MATERIAL, TESTED IN VARIOUS INTERESTED CLASSROOMS, WAS PREPARED BY…

  12. Food Rights Handbook.

    ERIC Educational Resources Information Center

    Children's Foundation, Washington, DC.

    This booklet, which describes federal food assistance programs, is designed to help large families, families on small budgets, and elderly people on fixed incomes get more food for less money. The book is divided into four chapters: Kids, Women and Children, Families, and Senior Citizens. Each chapter describes in detail the food assistance…

  13. Diagnosis of Food Allergy.

    PubMed

    Chinthrajah, Rebecca Sharon; Tupa, Dana; Prince, Benjamin T; Block, Whitney Morgan; Rosa, Jaime Sou; Singh, Anne Marie; Nadeau, Kari

    2015-12-01

    The prevalence of food allergies has been on the increase over the last 2 decades. Diagnosing food allergies can be complicated, as there are multiple types that have distinct clinical and immunologic features. Food allergies are broadly classified into immunoglobulin E (IgE)-mediated, non-IgE-mediated, or mixed food allergic reactions. This review focuses on the clinical manifestations of the different categories of food allergies and the different tests available to guide the clinician toward an accurate diagnosis. PMID:26456439

  14. Physiological responses of food neophobics and food neophilics to food and non-food stimuli.

    PubMed

    Raudenbush, Bryan; Capiola, August

    2012-06-01

    Individual differences in human food neophobia (the reluctance to try novel foods) and food neophilia (the overt willingness to try novel foods) influence the evaluation of tastes and odors, as well as the sampling of such stimuli. Past research also notes an association of food neophobia to PTC sensitivity, body weight, and cephalic phase salivary response. The present study assessed physiological reactions of food neophobics and neophilics to pictures of food and non-food stimuli. Stimuli pictures were presented in random order on a computer screen for a period of 5 min. No significant differences were found between the groups in relation to non-food stimuli. However, pulse, GSR, and respirations were significantly increased in food neophobics when presented pictures of food stimuli. Thus, further evidence is provided to support a physiological component at least partially responsible for differences noted between neophobics and neophilics in sensitivity, psychophysical ratings, and "willingness to try" personality. Such a component may also lead to differences in weight, nutrition, and overall health. PMID:22369957

  15. 9. Food allergy.

    PubMed

    Sicherer, Scott H; Sampson, Hugh A

    2006-02-01

    Food allergy, defined as an adverse immune response to food proteins, affects as many as 6% of young children and 3% to 4% of adults. Food-induced allergic reactions are responsible for a variety of symptoms involving the skin, gastrointestinal tract, and respiratory tract and might be caused by IgE-mediated and non-IgE-mediated (cellular) mechanisms. Our understanding of how food allergy represents an abrogation of normal oral tolerance is evolving. Although any food can provoke a reaction, relatively few foods are responsible for the vast majority of significant food-induced allergic reactions: milk, egg, peanuts, tree nuts, fish, and shellfish. A systematic approach to diagnosis includes a careful history, followed by laboratory studies, elimination diets, and often food challenges to confirm a diagnosis. Many food allergens have been characterized at a molecular level, which has increased our understanding of the immunopathogenesis of food allergy and might soon lead to novel diagnostic and therapeutic approaches. Currently, management of food allergies consists of educating the patient to avoid ingesting the responsible allergen and to initiate therapy in case of an unintended ingestion. PMID:16455349

  16. Symptoms of food allergy.

    PubMed

    Fotherby, K J; Hunter, J O

    1985-07-01

    Adverse reactions to foods can be due to many causes, but only those involving an immunological mechanism can be defined as food allergic disease. An increasing number of gastrointestinal and other diseases are being shown to involve food intolerances. Immediate reactions with symptoms within hours of eating a particular food are most readily shown to be due to food allergy and are often associated with the presence of food-specific IgE as shown by skin prick tests and RASTs. When reactions are delayed for 24 to 48 hours or more, underlying food intolerance is harder to recognize and much less often shown to be due to allergy. At present, diagnosis and management depends on dietary manipulation, showing that symptoms improve on food avoidance and are reproduced by food challenge (preferably double-blind). Further understanding of the mechanisms involved in food allergy, in Crohn's disease and irritable bowel syndrome may allow the development of simple tests to identify the foods concerned and perhaps, in the case of allergic disease, cure by the induction of tolerance. PMID:4064357

  17. Reframing convenience food.

    PubMed

    Jackson, Peter; Viehoff, Valerie

    2016-03-01

    This paper provides a critical review of recent research on the consumption of 'convenience' food, highlighting the contested nature of the term and exploring its implications for public health and environmental sustainability. It distinguishes between convenience food in general and particular types of convenience food, such as ready-meals, tracing the structure and growth of the market for such foods with a particular emphasis on the UK which currently has the highest rate of ready-meal consumption in Europe. Having established the definitional complexities of the term, the paper presents the evidence from a systematic review of the literature, highlighting the significance of convenience food in time-saving and time-shifting, the importance of recent changes in domestic labour and family life, and the way the consumption of convenience food is frequently moralized. The paper shows how current debates about convenience food are part of a longer discursive history about food, health and nutrition. It discusses current levels of public understanding about the links between convenience food, environmental sustainability and food waste. The paper concludes by making a case for understanding the consumption of convenience food in terms of everyday social practices, emphasising its habitual and routine character. PMID:26678163

  18. Safe food manufacturing.

    PubMed

    Shapiro, A; Mercier, C

    1994-03-31

    Food safety is a growing preoccupation of the health authorities and the major food companies in any European country. All the aspects of food manufacturing, from the raw materials until the product is consumed have to insure they are innoxious to human health, eliminate any harmful effects related either to food handling or consumption in domestic or common eating places, as well as protect, as much as possible, our environment. Thus, the food manufacturer has to examine step-by-step the security of the agro-cultures, their composition, but also the possible residues of pollutants and contaminants, or chemicals used to protect them against various pests and determine the possible loss or retention of these substances during technological processes. Animal raw materials should not contain veterinary drug residues or an abnormal amount of some components that result from inadequate feeding. Care should be taken to ensure the security of foods manufactured by biotechnology processes. The organisms and the whole processes used in food biotechnologies should eliminate any impurities. Any minor food ingredients, such as food additives, are under a permanent revision from the point of view of their safety. The industry reacts immediately if any justification requires that a particular food additive should not be used. In other words all the raw materials must conform to their specifications. Technological processes must create a food with an adequate microbiological quality, e.g. free of pathogens and their toxic metabolites. Any danger of microbiological contamination or accidental pollution, such as mechanical particles, chemical substances, etc. should be eliminated. The particular role of food packaging is crucial, since this is a barrier to protect the food against further parasites or microbial contamination and preserve the food from alterations due to enzymatic reactions that require particular oxygen and water activity conditions. The packaging should also

  19. Food Safety for Warmer Weather

    MedlinePlus

    ... Fight Off Food Poisoning Food Safety for Warmer Weather In warm-weather months, who doesn’t love to get outside ... to keep foods safe to eat during warmer weather. If you’re eating or preparing foods outside, ...

  20. How to read food labels

    MedlinePlus

    ... 1 serving. You should also pay attention to trans fats on any food label. These fats raise "bad" ... foods and desserts. Many fast food restaurants use trans fats for frying. If a food has these fats, ...

  1. MedlinePlus: Food Safety

    MedlinePlus

    ... reached its expiration date. United States Department of Agriculture Start Here 4 Basic Steps to Food Safety ... Spanish Basics for Handling Food Safely (Department of Agriculture, Food Safety and Inspection Service) - PDF Be Food ...

  2. Go, Slow, and Whoa Foods

    MedlinePlus

    ... quick tips for seasonal health, safety and fun Go, Slow, and Whoa Foods Past Issues / Summer 2007 ... of California and Flaghouse, Inc. 2002 Food Group GO Almost anytime foods SLOW Sometimes foods WHOA Once ...

  3. Food Protection Has Many Facets

    ERIC Educational Resources Information Center

    Walker, Bailus, Jr.; And Others

    1972-01-01

    Developments in food protection are described for microbiological contaminants, delicatessen foods, seafoods, mycotoxins, food additives, and regulatory surveillance. Proposed and advocated is a cooperative, basic data, monitoring program focusing on microbiological, chemical, nutritional, toxicological, and related food quality indices. (BL)

  4. Mood, food, and obesity

    PubMed Central

    Singh, Minati

    2014-01-01

    Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA) production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Thus, a gratification habit through a favorable food leads to overeating and morbid obesity. Overeating and obesity stems from many biological factors engaging both central and peripheral systems in a bi-directional manner involving mood and emotions. Emotional eating and altered mood can also lead to altered food choice and intake leading to overeating and obesity. Research findings from human and animal studies support a two-way link between three concepts, mood, food, and obesity. The focus of this article is to provide an overview of complex nature of food intake where various biological factors link mood, food intake, and brain signaling that engages both peripheral and central nervous system signaling pathways in a bi-directional manner in obesity. PMID:25225489

  5. Food irradiation and sterilization

    NASA Astrophysics Data System (ADS)

    Josephson, Edward S.

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

  6. Mood, food, and obesity.

    PubMed

    Singh, Minati

    2014-01-01

    Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA) production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Thus, a gratification habit through a favorable food leads to overeating and morbid obesity. Overeating and obesity stems from many biological factors engaging both central and peripheral systems in a bi-directional manner involving mood and emotions. Emotional eating and altered mood can also lead to altered food choice and intake leading to overeating and obesity. Research findings from human and animal studies support a two-way link between three concepts, mood, food, and obesity. The focus of this article is to provide an overview of complex nature of food intake where various biological factors link mood, food intake, and brain signaling that engages both peripheral and central nervous system signaling pathways in a bi-directional manner in obesity. PMID:25225489

  7. FoodQuest for Health.

    ERIC Educational Resources Information Center

    Joseph, Linda C.

    2000-01-01

    Explains the WebQuest framework developed to help students investigate the topic of nutrition. Highlights include food labels; the Food Guide Pyramid; three levels of inquiry related to nutrition and ingredients in foods; how food choices affect health; historical background of food and food companies; and online grocery shopping. (LRW)

  8. Food Label Accuracy of Common Snack Foods

    PubMed Central

    Jumpertz, Reiner; Venti, Colleen A; Le, Duc Son; Michaels, Jennifer; Parrington, Shannon; Krakoff, Jonathan; Votruba, Susanne

    2012-01-01

    Nutrition labels have raised awareness of the energetic value of foods, and represent for many a pivotal guideline to regulate food intake. However, recent data have created doubts on label accuracy. Therefore we tested label accuracy for energy and macronutrient content of prepackaged energy-dense snack food products. We measured “true” caloric content of 24 popular snack food products in the U.S. and determined macronutrient content in 10 selected items. Bomb calorimetry and food factors were used to estimate energy content. Macronutrient content was determined according to Official Methods of Analysis. Calorimetric measurements were performed in our metabolic laboratory between April 20th and May 18th and macronutrient content was measured between September 28th and October 7th of 2010. Serving size, by weight, exceeded label statements by 1.2% [median] (25th percentile −1.4, 75th percentile 4.3, p=0.10). When differences in serving size were accounted for, metabolizable calories were 6.8 kcal (0.5, 23.5, p=0.0003) or 4.3% (0.2, 13.7, p=0.001) higher than the label statement. In a small convenience sample of the tested snack foods, carbohydrate content exceeded label statements by 7.7% (0.8, 16.7, p=0.01); however fat and protein content were not significantly different from label statements (−12.8% [−38.6, 9.6], p=0.23; 6.1% [−6.1, 17.5], p=0.32). Carbohydrate content explained 40% and serving size an additional 55% of the excess calories. Among a convenience sample of energy-dense snack foods, caloric content is higher than stated on the nutrition labels, but overall well within FDA limits. This discrepancy may be explained by inaccurate carbohydrate content and serving size. PMID:23505182

  9. Ensuring Food Security Through Enhancing Microbiological Food Safety

    NASA Astrophysics Data System (ADS)

    Mikš-Krajnik, Marta; Yuk, Hyun-Gyun; Kumar, Amit; Yang, Yishan; Zheng, Qianwang; Kim, Min-Jeong; Ghate, Vinayak; Yuan, Wenqian; Pang, Xinyi

    2015-10-01

    Food safety and food security are interrelated concepts with a profound impact on the quality of human life. Food security describes the overall availability of food at different levels from global to individual household. While, food safety focuses on handling, preparation and storage of foods in order to prevent foodborne illnesses. This review focuses on innovative thermal and non-thermal technologies in the area of food processing as the means to ensure food security through improving food safety with emphasis on the reduction and control of microbiological risks. The antimicrobial efficiency and mechanism of new technologies to extend the shelf life of food product were also discussed.

  10. Reducing food losses by intelligent food logistics

    PubMed Central

    Jedermann, Reiner; Nicometo, Mike; Uysal, Ismail; Lang, Walter

    2014-01-01

    The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain. PMID:24797131

  11. Reducing food losses by intelligent food logistics.

    PubMed

    Jedermann, Reiner; Nicometo, Mike; Uysal, Ismail; Lang, Walter

    2014-06-13

    The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain. PMID:24797131

  12. Food irradiation in perspective

    NASA Astrophysics Data System (ADS)

    Henon, Y. M.

    1995-02-01

    Food irradiation already has a long history of hopes and disappointments. Nowhere in the world it plays the role that it should have, including in the much needed prevention of foodborne diseases. Irradiated food sold well wherever consumers were given a chance to buy them. Differences between national regulations do not allow the international trade of irradiated foods. While in many countries food irradiation is still illegal, in most others it is regulated as a food additive and based on the knowledge of the sixties. Until 1980, wholesomeness was the big issue. Then the "prerequisite" became detection methods. Large amounts of money have been spent to design and validate tests which, in fact, aim at enforcing unjustified restrictions on the use of the process. In spite of all the difficulties, it is believed that the efforts of various UN organizations and a growing legitimate demand for food safety should in the end lead to recognition and acceptance.

  13. Space Station Food System

    NASA Technical Reports Server (NTRS)

    Thurmond, Beverly A.; Gillan, Douglas J.; Perchonok, Michele G.; Marcus, Beth A.; Bourland, Charles T.

    1986-01-01

    A team of engineers and food scientists from NASA, the aerospace industry, food companies, and academia are defining the Space Station Food System. The team identified the system requirements based on an analysis of past and current space food systems, food systems from isolated environment communities that resemble Space Station, and the projected Space Station parameters. The team is resolving conflicts among requirements through the use of trade-off analyses. The requirements will give rise to a set of specifications which, in turn, will be used to produce concepts. Concept verification will include testing of prototypes, both in 1-g and microgravity. The end-item specification provides an overall guide for assembling a functional food system for Space Station.

  14. Ultrasonics of food

    NASA Astrophysics Data System (ADS)

    Povey, Malcolm J. W.

    1998-06-01

    Ultrasound is well suited to the study of food materials because of the possibility of noninvasive and safe implementation which is ideal for hygienic application. New advances in the understanding of the interaction between the soft solids which comprise many foods and ultrasound mean that new data and new insights into foods have been gained using ultrasound measurement techniques. Studies of complex food materials have challenged theories of ultrasound propagation, resulting in significant theoretical developments of general importance. This review covers the use of low power ultrasound to study food materials. Both pulse echo and continuous wave interferometry are covered and the theory of ultrasound scattering in soft heterogeneous media discussed. Foods to which the ultrasound technique has been applied range from eggs through margarine to chocolate.

  15. Biophysics of food perception

    NASA Astrophysics Data System (ADS)

    Burbidge, Adam S.; Le Révérend, Benjamin J. D.

    2016-03-01

    In this article, we present food perception across a range of time and length scales as well as across the disciplines of physics, chemistry and biology. We achieve the objective of the article by presenting food from a material science angle as well as presenting the physiology of food perception that enables humans to probe materials in terms of aroma, taste and texture. We highlight that by using simple physical concepts, one can also decipher the mechanisms of transport that link food structure with perception physiology and define the regime in which physiology operates. Most importantly, we emphasise the notion that food/consumer interaction operates across the biological fluid interface grouped under the terminology of mucus, acting as a transfer fluid for taste, aroma and pressure between food and dedicated receptors.

  16. Gastrointestinal food allergies.

    PubMed

    Heine, Ralf G

    2015-01-01

    Gastrointestinal food allergies present during early childhood with a diverse range of symptoms. Cow's milk, soy and wheat are the three most common gastrointestinal food allergens. Several clinical syndromes have been described, including food protein-induced enteropathy, proctocolitis and enterocolitis. In contrast with immediate, IgE-mediated food allergies, the onset of gastrointestinal symptoms is delayed for at least 1-2 hours after ingestion in non-IgE-mediated allergic disorders. The pathophysiology of these non-IgE-mediated allergic disorders is poorly understood, and useful in vitro markers are lacking. The results of the skin prick test or measurement of the food-specific serum IgE level is generally negative, although low-positive results may occur. Diagnosis therefore relies on the recognition of a particular clinical phenotype as well as the demonstration of clear clinical improvement after food allergen elimination and the re-emergence of symptoms upon challenge. There is a significant clinical overlap between non-IgE-mediated food allergy and several common paediatric gastroenterological conditions, which may lead to diagnostic confusion. The treatment of gastrointestinal food allergies requires the strict elimination of offending food allergens until tolerance has developed. In breast-fed infants, a maternal elimination diet is often sufficient to control symptoms. In formula-fed infants, treatment usually involves the use an extensively hydrolysed or amino acid-based formula. Apart from the use of hypoallergenic formulae, the solid diets of these children also need to be kept free of specific food allergens, as clinically indicated. The nutritional progress of infants and young children should be carefully monitored, and they should undergo ongoing, regular food protein elimination reassessments by cautious food challenges to monitor for possible tolerance development. PMID:26022877

  17. International food patterns for space food

    NASA Technical Reports Server (NTRS)

    Ahmed, Selina; Cox, Amanda; Cornish, Pauline V.

    1989-01-01

    The purpose of this research was to obtain basic data on ethnic foods by studying dietary patterns and multicultural foods, and to determine nutritional status of multicultural space explorers by evaluating dietary, clinical, biochemical, and socioeconomic factors. The study will plan a significant role in providing nutritional research for space explorers of different ethnic backgrounds. It will provide scientific background information by bringing together cross cultural dietary and nutritional from different ethnic groups. Results will also help the health care personnel including physicians, dietitians, and nutritionists to better understand and assist patients from other cultures illness. Also, the results will provide data which will help in the development of future food plans for long duration flights involving manned exploration to Mars and lunar base colonies.

  18. Urban Food Initiative

    SciTech Connect

    Buluswar, Shashi

    2015-05-06

    Shashi Buluswar, Berkeley Lab's Executive Director of the Institute for Globally Transformative Technologies (LIGTT) discusses the issue of urban food deserts and malnutrition in American inner cities.

  19. Bacterial challenges in food

    PubMed Central

    Collee, J. G.

    1974-01-01

    Qualitative and quantitative aspects of bacterial challenges that might be encountered in food are discussed with reference to recognized and relatively unrecognized hazards. Mechanisms of pathogenicity are reviewed and the populations at risk are noted. The bacterial content of food as it is served at table merits more study. The challenge of prevention by education is discussed. Indirect bacterial challenges in our food are considered. The real challenge of diagnosis depends upon an awareness of a complex range of conditions; the importance of effective communication with efficient laboratory and epidemiological services is stressed. There is an increasing need for care in the preparation and distribution of food. PMID:4467860

  20. Fast food (image)

    MedlinePlus

    ... quick, reasonably priced, and readily available alternatives to home cooking. While convenient and economical for a busy lifestyle, fast foods are typically high in calories, fat, saturated fat, ...

  1. ICON: food allergy.

    PubMed

    Burks, A Wesley; Tang, Mimi; Sicherer, Scott; Muraro, Antonella; Eigenmann, Philippe A; Ebisawa, Motohiro; Fiocchi, Alessandro; Chiang, Wen; Beyer, Kirsten; Wood, Robert; Hourihane, Jonathan; Jones, Stacie M; Lack, Gideon; Sampson, Hugh A

    2012-04-01

    Food allergies can result in life-threatening reactions and diminish quality of life. In the last several decades, the prevalence of food allergies has increased in several regions throughout the world. Although more than 170 foods have been identified as being potentially allergenic, a minority of these foods cause the majority of reactions, and common food allergens vary between geographic regions. Treatment of food allergy involves strict avoidance of the trigger food. Medications manage symptoms of disease, but currently, there is no cure for food allergy. In light of the increasing burden of allergic diseases, the American Academy of Allergy, Asthma & Immunology; European Academy of Allergy and Clinical Immunology; World Allergy Organization; and American College of Allergy, Asthma & Immunology have come together to increase the communication of information about allergies and asthma at a global level. Within the framework of this collaboration, termed the International Collaboration in Asthma, Allergy and Immunology, a series of consensus documents called International Consensus ON (ICON) are being developed to serve as an important resource and support physicians in managing different allergic diseases. An author group was formed to describe the natural history, prevalence, diagnosis, and treatment of food allergies in the context of the global community. PMID:22365653

  2. Lysinoalanine: presence in foods and food ingredients.

    PubMed

    Sternberg, M; Kim, C Y; Schwende, F J

    1975-12-01

    Lysinoalanine, N6-(DL-2-amino-2-carboxyethyl)-L-lysine, an unusual amino acid implicated as a renal toxic factor in rats, has been found in proteins of home-cooked and commercial foods and ingredients. Although it has been reported to occur in both edible and nonfood proteins only after alkali treatment, it has now been identified in food proteins that had not been subjected to alkali. Lysinoalanine is generated in a variety of proteins when heated under nonalkaline conditions. PMID:242077

  3. Transforming Food Systems through Food Sovereignty: An Australian Urban Context

    ERIC Educational Resources Information Center

    Davila, Federico; Dyball, Robert

    2015-01-01

    This article draws on La Via Campesina's definition of food sovereignty and its potential for reconceptualising food as a basic human right within the dominant Australian food discourse. We argue that the educative value that emerges from urban food production in Australia stems from the action of growing food and its capacity to transform…

  4. Measuring Children's Food Preferences.

    ERIC Educational Resources Information Center

    Birch, Leann L.; Sullivan, Susan A.

    1991-01-01

    Measures of preference are useful predictors of children's food consumption patterns. The paper discusses children's affective response to food and describes the preference assessment procedure which obtains information on children's likes and dislikes. The methodology helps investigate factors influencing development of preferences and food…

  5. Food Service Fundamentals.

    ERIC Educational Resources Information Center

    Marine Corps Inst., Washington, DC.

    Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on food service fundamentals is designed to provide a general background in the basic aspects of the food service program in the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific information for MCI…

  6. Rebuilding the Food Pyramid.

    ERIC Educational Resources Information Center

    Willet, Walter C.; Stampfer, Meir J.

    2003-01-01

    Discusses the old food guide pyramid released in 1992 by the U.S. Department of Agriculture. Contradicts the message that fat is bad, which was presented to the public by nutritionists, and the effects of plant oils on cholesterol. Introduces a new food pyramid. (YDS)

  7. Vegan Food Guide

    MedlinePlus

    ... as veganism . A vegan doesn't consume any animal-derived foods or animal byproducts, and eats only plant-based foods. Besides ... dairy, vegans don't use products made from animal sources, such as fur, leather, and wool. While ...

  8. Rethinking brain food

    Technology Transfer Automated Retrieval System (TEKTRAN)

    If omega-3 (n-3) fatty acids are the functional food du jour, then that "jour" must first have been the 5th day of creation (according to Genesis 1:21), when the marine fish were created and exhorted to be fruitful and multiply. The exact time when these marine species became "brain food" for peopl...

  9. Vegan Food Guide

    MedlinePlus

    ... fortified foods like soy, rice, and almond milks; fruit juices; and breakfast cereals. Vitamin D. Vitamin D helps our bodies absorb calcium ... in fat, pair them with healthy salads, fresh fruits, and some colorful veggies, and you might not ever miss that ham and cheese ... Becoming a Vegetarian Vitamins and Minerals Organic and Other Environmentally Friendly Foods ...

  10. Food-borne Zoonoses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Background: The awareness of food borne illness has shifted over the years as international agribusiness and transportation have steadily increased. At least 30 food borne agents have been identified, with one-third emerging in the last 3 decades. Despite an increased emphasis on control measures, t...

  11. [Chemical food contaminants].

    PubMed

    Schrenk, D

    2004-09-01

    Chemical food contaminants are substances which are neither present naturally in the usual raw material used for food production nor are added during the regular production process. Examples are environmental pollutants or contaminants derived from agricultural production of crops or livestock or from inadequate manufacturing of the food product itself. More difficult is the classification of those compounds formed during regular manufacturing such as products of thermal processes including flavoring substances. In these cases, it is common practice to call those compounds contaminants which are known for their adverse effects such as acrylamide, whereas constituents which add to the food-specific flavor such as Maillard products formed during roasting, baking etc. are not termed contaminants. From a toxicological viewpoint this distinction is not always clear-cut. Important groups of chemical contaminants are metals such as mercury or lead, persistent organic pollutants such as polychlorinated biphenyls and related pollutants, which are regularly found in certain types of food originating from background levels of these compounds in our environment. Furthermore, natural toxins form microorganisms or plants, and compounds formed during thermal treatment of food are of major interest. In general, a scientific risk assessment has to be carried out for any known contaminant. This comprises an exposure analysis and a toxicological and epidemiological assessment. On these grounds, regulatory and/or technological measures can often improve the situation. Major conditions for a scientific risk assessment and a successful implementation of regulations are highly developed food quality control, food toxicology and nutritional epidemiology. PMID:15378171

  12. Food Stamps: A Bibliography.

    ERIC Educational Resources Information Center

    Cameron, Colin; And Others

    A voluminous body of literature exists on the topic of food stamps including the administration of the federal and state programs and the question of abuses and fraud. This bibliography describes a portion of that material in print. An introduction provides general information and a chronology of the food stamp program and comments on the place of…

  13. Pricing a Convenience Food.

    ERIC Educational Resources Information Center

    Gabor, Andre

    1980-01-01

    Discusses a study undertaken by the Nottingham University Consumer Study Group to determine market operation for popular convenience foods in England. Information is presented on distribution of purchases, brand loyalties of respondents to a questionnaire regarding convenience foods, and market fluctuation due to inflation. (Author/DB)

  14. Processing of food wastes.

    PubMed

    Kosseva, Maria R

    2009-01-01

    Every year almost 45 billion kg of fresh vegetables, fruits, milk, and grain products is lost to waste in the United States. According to the EPA, the disposal of this costs approximately $1 billion. In the United Kingdom, 20 million ton of food waste is produced annually. Every tonne of food waste means 4.5 ton of CO(2) emissions. The food wastes are generated largely by the fruit-and-vegetable/olive oil, fermentation, dairy, meat, and seafood industries. The aim of this chapter is to emphasize existing trends in the food waste processing technologies during the last 15 years. The chapter consists of three major parts, which distinguish recovery of added-value products (the upgrading concept), the food waste treatment technologies as well as the food chain management for sustainable food system development. The aim of the final part is to summarize recent research on user-oriented innovation in the food sector, emphasizing on circular structure of a sustainable economy. PMID:19878858

  15. Trends in Food Packaging.

    ERIC Educational Resources Information Center

    Ott, Dana B.

    1988-01-01

    This article discusses developments in food packaging, processing, and preservation techniques in terms of packaging materials, technologies, consumer benefits, and current and potential food product applications. Covers implications due to consumer life-style changes, cost-effectiveness of packaging materials, and the ecological impact of…

  16. Food Crystalization and Eggs

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food Crystalization and Eggs Deana R. Jones, Ph.D. USDA Agricultural Research Service Egg Safety and Quality Research Unit Athens, Georgia, USA Deana.Jones@ars.usda.gov Sugar, salt, lactose, tartaric acid and ice are examples of constituents than can crystallize in foods. Crystallization in a foo...

  17. Food Service Management

    NASA Technical Reports Server (NTRS)

    Rappole, C. L.; Louvier, S. A.

    1985-01-01

    A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

  18. Food Service Curriculum.

    ERIC Educational Resources Information Center

    Alaska State Dept. of Education, Juneau. Div. of Adult and Vocational Education.

    This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and…

  19. Food Service. Teacher's Guide.

    ERIC Educational Resources Information Center

    Furneisen, Barbara K.

    This guide is designed as an aid to the teacher in using the student manual titled "Food Service" and an accompanying language workbook (see related note), all of which are intended for use with deaf students in their vocational preparation for a food service occupation. Eleven units are included, with each unit containing from three to eleven…

  20. Arsenic in Food

    MedlinePlus

    ... inorganic forms. The FDA has been measuring total arsenic concentrations in foods, including rice and juices, through its Total Diet Study program ... readily take up much arsenic from the ground, rice is different because it takes ... has high levels of less toxic organic arsenic. Do organic foods ...

  1. Niigugim Qalgadangis (Atkan Food).

    ERIC Educational Resources Information Center

    Dirks, Moses; Dirks, Lydia

    A history of food gathering and food preparation techniques of Alaska natives on Atka Island in the Aleutians are presented in Western Aleut and English with illustrations by J. Leslie Boffa and Mike Dirks. Directions are given for preparing: various plants, including wild rice; salted, dried, or smoked fish; baked flour; fried dough; boiled…

  2. Food for Thought.

    ERIC Educational Resources Information Center

    Harriman, Cliff; And Others

    This document describes "Food for Thought," a multidisciplinary project for grades 5 through 8, using nutrition as a focal point. The program focuses on the popular topic of food to make the study of different cultures and historic periods more relevant. In the program students research the diets and prepare the meals of cultures they are…

  3. Cafeteria Food. Research Brief

    ERIC Educational Resources Information Center

    Walker, Karen

    2005-01-01

    Currently, high school students account for 60% of food sold in cafeterias. School lunches should provide 33% of the students' energy intake, however, according to some research, it was found that it tends to only provide 19% because of the sale of "competitive" foods. Research by the U.S. Department of Agriculture found that girls ages 14-18 eat…

  4. Functional foods innovations

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The aim of the Dairy and Functional Foods Research Unit (DFFRU), ERRC, ARS, USDA, is to improve human health and well being by developing functional food and consumer products that utilize milk and fruit and vegetable processing residues of specialty crops. Major research approaches involve: biotec...

  5. Naturally Occurring Food Toxins

    PubMed Central

    Dolan, Laurie C.; Matulka, Ray A.; Burdock, George A.

    2010-01-01

    Although many foods contain toxins as a naturally-occurring constituent or, are formed as the result of handling or processing, the incidence of adverse reactions to food is relatively low. The low incidence of adverse effects is the result of some pragmatic solutions by the US Food and Drug Administration (FDA) and other regulatory agencies through the creative use of specifications, action levels, tolerances, warning labels and prohibitions. Manufacturers have also played a role by setting limits on certain substances and developing mitigation procedures for process-induced toxins. Regardless of measures taken by regulators and food producers to protect consumers from natural food toxins, consumption of small levels of these materials is unavoidable. Although the risk for toxicity due to consumption of food toxins is fairly low, there is always the possibility of toxicity due to contamination, overconsumption, allergy or an unpredictable idiosyncratic response. The purpose of this review is to provide a toxicological and regulatory overview of some of the toxins present in some commonly consumed foods, and where possible, discuss the steps that have been taken to reduce consumer exposure, many of which are possible because of the unique process of food regulation in the United States. PMID:22069686

  6. Yersiniosis and food safety

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This special issue of journal of food pathogens was designed to share some of the interested scientific studies published on yersiniosis, a foodborne outbreak associated with consumption of food contaminated with Yersinia. In this issue, the focus was on yersiniosis related foodborne illnesses, beh...

  7. Make Better Food Choices

    MedlinePlus

    ... and breads more often. Foods with a high-fiber SuperTracker provides your calorie level, shows foods and content can help give you a feeling of beverages you need, and tracks progress toward your goals. Learn more at www. SuperTracker. ...

  8. Food Affects Human Behavior.

    ERIC Educational Resources Information Center

    Kolata, Gina

    1982-01-01

    A conference on whether food and nutrients affect human behavior was held on November 9, 1982 at the Massachusetts Institute of Technology. Various research studies on this topic are reviewed, including the effects of food on brain biochemistry (particularly sleep) and effects of tryptophane as a pain reducer. (JN)

  9. [Problems of food authenticity].

    PubMed

    Czerwiecki, Ludwik

    2004-01-01

    In this review the several data concerning food authenticity were presented. Typical examples of food adulteration were described. The most known are adulteration of vegetable and fruit products, adulteration of wine, honeys, olive oil etc. The modern analytical techniques for detection of food adulteration were discussed. Among physicochemical methods isotopic techniques (SCIRA, IRMS, SNIF-NMR) were cited. The main spectral methods are: IACPAES, PyMs, FTIR, NIR. The chromatographic techniques (GC, HPLC, HPAEC, HPTLC) with several kinds of detectors were described and the ELISA and PCR techniques are mentioned, too. The role of chemometrics as a way of several analytical data processing was highlighted. It was pointed out at the necessity of more rigorous control of food to support of all activity in area of fight with fraud in food industry. PMID:15307611

  10. Food for thought.

    PubMed

    Tulp, Martin; Bruhn, Jan G; Bohlin, Lars

    2006-12-01

    Do certain kinds of food contain pharmacologically active substances in concentrations that are high enough to have druglike effects when consumed? Are biologically active compounds in food indicative of therapeutic value? Is traditional drug development suitable for testing the merits of food? Is it ethical to test food as a drug on patients? Will dietary disease management remain a pipedream? Is it a fact or fantasy that the Mediterranean diet is beneficial to health? Is a vegetarian diet an elimination therapy, or one of supplementation? What can be learned from animals? Are humans losing the capability of listening to their bodies? In this review, we will address these questions--providing food for thought. PMID:17129831

  11. Food Safety, Farm to Fork.

    ERIC Educational Resources Information Center

    Jones, Rebecca

    1998-01-01

    In response to growing threat of food-borne illness, the federal government launched the Food Safety Initiative. A key element is the Hazard Analysis Critical Control Points system (HACCP), designed to make everyone in the food-delivery chain responsible for ensuring a safe food supply. The Food and Drug Administration also announced a beef…

  12. [Chemical contaminants in food].

    PubMed

    Coduro, E

    1986-12-01

    Due to a direct material linking between environment and man via breath, food and potable water, toxic substances have always been in the food of man, only modern analytical methods have made it possible to safely register concentrations in the ppb-range and below. This is why we discover more and more potential hazardous substances in food, becoming conscious of the full extent of contamination more and more. Such concentrations make a toxicological evaluation very difficult, most of all when a long-term effect is concerned. There are different reasons for the occurrence of toxic substances in our food. Substances occurring naturally in food like trypsin inhibitors, solanine and cumarin. Substances that are added to food purposely. To these belong artificial dyes and sweetening agents, sulphur dioxide and pesticides resp. herbicides. Substances that are formed during the production, preparation or storage of food like polycyclic aromatic hydrocarbons, peroxides of unsaturated fatty acids, mycotoxins and nitrosamines. Substances that are taken in due to environmental influences, considering primarily the toxic heavy metals lead, cadmium and mercury as well as polychlorinated biphenyls (PCBs). Legislative authorities have taken numerous steps to protect the consumer against food that is detrimental to his health, based mainly on the so-called "principle of prohibition" that stands for the general prohibition of additives as long as they are not formally permitted. The fundamental prohibition of the "Lebensmittel- und Bedarfsgegenständegesetz" (law for food and requirements) to produce or handle food in such a way that its consumption is qualified to harm the health of the consumer, has an extensive protective effect. This effect is supported by regulation for additives and special directives. An important group of possibly toxic substances in our food are pesticides and their residues. In 1985 1839 pesticides based on 302 active components were officially admitted

  13. Food for tomorrow's population.

    PubMed

    Hugo, G

    1983-06-01

    This discussion outlines and clarifies the dimensions of the world's current food-population balance and examines likely future changes in this balance over the next 20 years. The 1st section summarizes the contemporary world demographic situation in the early 1980s, focusing on regional differences in patterns of population growth and the significant food shortages in the developing countries. A subsequent section considers the outlook for population growth up to the year 2000 with particular reference to the most recent UN population projects. The discussion of food production and supply includes some specific comments on the situation in Indonesia. The world's population in 1983 has been estimated at 4677 million. It will reach 5 billion in the next 5 years. The countries which can least afford it are growing the fastest. These countries will account for 79% of the world's population in 2000 and 83% by 2020. Fertility in the less developed countries (LDCs) is twice that of more developed countries, with women in the former group having an average of around 4.5 children and in the latter, 1.9. The substantial declines in fertility in many countries are not fully reflected in declines in population growth and natural increase rates. This is because of major improvements which have occurred in mortality. During recent decades there has been a marked increase in world food production. In the developed countries increases in food production have continued at more than twice those for population, but this was not the case in the less developed countries where the margin narrowed during the 1950s and 1960s until in the early 1970s population was increasing at a slightly faster rate overall than was food production. Food crisis situations continue to occur with disturbing frequency in several regions. Seasonal, regional, and national variations in food shortages are not the only dimensions to food-population imbalances. Within nations there is inequality in access to

  14. Introduction to Food Analysis

    NASA Astrophysics Data System (ADS)

    Nielsen, S. Suzanne

    Investigations in food science and technology, whether by the food industry, governmental agencies, or universities, often require determination of food composition and characteristics. Trends and demands of consumers, the food industry, and national and international regulations challenge food scientists as they work to monitor food composition and to ensure the quality and safety of the food supply. All food products require analysis as part of a quality management program throughout the development process (including raw ingredients), through production, and after a product is in the market. In addition, analysis is done of problem samples and competitor products. The characteristics of foods (i.e., chemical composition, physical properties, sensory properties) are used to answer specific questions for regulatory purposes and typical quality control. The nature of the sample and the specific reason for the analysis commonly dictate the choice of analytical methods. Speed, precision, accuracy, and ruggedness often are key factors in this choice. Validation of the method for the specific food matrix being analyzed is necessary to ensure usefulness of the method. Making an appropriate choice of the analytical technique for a specific application requires a good knowledge of the various techniques (Fig. 1.1). For example, your choice of method to determine the salt content of potato chips would be different if it is for nutrition labeling than for quality control. The success of any analytical method relies on the proper selection and preparation of the food sample, carefully performing the analysis, and doing the appropriate calculations and interpretation of the data. Methods of analysis developed and endorsed by several nonprofit scientific organizations allow for standardized comparisons of results between different laboratories and for evaluation of less standard procedures. Such official methods are critical in the analysis of foods, to ensure that they meet

  15. Cognitive Perspectives on Peer Learning. Rutgers Invitational Symposium on Education.

    ERIC Educational Resources Information Center

    O'Donnell, Angela M., Ed.; King, Alison, Ed.

    Considerable attention has been given recently to how children educate each other and how to maximize the cognitive benefits of peer learning. Based on papers presented at a 1996 symposium on Cognitive Skills and Learning with Peers, this book focuses on peer learning. Part 1 presents implications of Piaget's and Vygotsky's theories. Part 2…

  16. [Food additives from the viewpoint of the food chemist].

    PubMed

    Lück, E

    1987-01-01

    Food additives serve the consumer and are a necessity for food retailers and producers. Additives, such as vitamin D and iodine, increase the nutritional physiological value of foodstuffs. Additives, which improve food preservation by preventing microbiological deterioration are especially important. Some additives are added during food production and have no further use in the finished product. They are no longer present (solvents, clarifying agents). With regard to health, many food additives are better tested than most foods. PMID:3442082

  17. Modeling Sustainable Food Systems

    NASA Astrophysics Data System (ADS)

    Allen, Thomas; Prosperi, Paolo

    2016-05-01

    The processes underlying environmental, economic, and social unsustainability derive in part from the food system. Building sustainable food systems has become a predominating endeavor aiming to redirect our food systems and policies towards better-adjusted goals and improved societal welfare. Food systems are complex social-ecological systems involving multiple interactions between human and natural components. Policy needs to encourage public perception of humanity and nature as interdependent and interacting. The systemic nature of these interdependencies and interactions calls for systems approaches and integrated assessment tools. Identifying and modeling the intrinsic properties of the food system that will ensure its essential outcomes are maintained or enhanced over time and across generations, will help organizations and governmental institutions to track progress towards sustainability, and set policies that encourage positive transformations. This paper proposes a conceptual model that articulates crucial vulnerability and resilience factors to global environmental and socio-economic changes, postulating specific food and nutrition security issues as priority outcomes of food systems. By acknowledging the systemic nature of sustainability, this approach allows consideration of causal factor dynamics. In a stepwise approach, a logical application is schematized for three Mediterranean countries, namely Spain, France, and Italy.

  18. Food Processing Control

    NASA Technical Reports Server (NTRS)

    1997-01-01

    When NASA started plarning for manned space travel in 1959, the myriad challenges of sustaining life in space included a seemingly mundane but vitally important problem: How and what do you feed an astronaut? There were two main concerns: preventing food crumbs from contaminating the spacecraft's atmosphere or floating into sensitive instruments, and ensuring complete freedom from potentially catastrophic disease-producing bacteria, viruses, and toxins. To solve these concerns, NASA enlisted the help of the Pillsbury Company. Pillsbury quickly solved the first problem by coating bite-size foods to prevent crumbling. They developed the hazard analysis and critical control point (HACCP) concept to ensure against bacterial contamination. Hazard analysis is a systematic study of product, its ingredients, processing conditions, handling, storage, packing, distribution, and directions for consumer use to identify sensitive areas that might prove hazardous. Hazard analysis provides a basis for blueprinting the Critical Control Points (CCPs) to be monitored. CCPs are points in the chain from raw materials to the finished product where loss of control could result in unacceptable food safety risks. In early 1970, Pillsbury plants were following HACCP in production of food for Earthbound consumers. Pillsbury's subsequent training courses for Food and Drug Administration (FDA) personnel led to the incorporation of HACCP in the FDA's Low Acid Canned Foods Regulations, set down in the mid-1970s to ensure the safety of all canned food products in the U.S.

  19. Community food webs

    USGS Publications Warehouse

    DeAngelis, Donald L.

    2002-01-01

    Community food webs describe the feeding relationships, or trophic interactions, between the species of an ecological community. Both the structure and dynamics of such webs are the focus of food web research. The topological structures of empirical food webs from many ecosystems have been published on the basis of field studies and they form the foundation for theory concerning the mean number of trophic levels, the mean number of trophic connections versus number of species, and other food web measures, which show consistency across different ecosystems. The dynamics of food webs are influenced by indirect interactions, in which changes in the level of a population in one part of the food web may have indirect effects throughout the web. The mechanisms of these interactions are typically studied microcosm experiments, or sometimes in-field experiments. The use of mathematical models is also a major approach to understanding the effects of indirect interactions. Both empirical and mathematical studies have revealed important properties of food webs, such as keystone predators and trophic cascades.

  20. Modeling Sustainable Food Systems.

    PubMed

    Allen, Thomas; Prosperi, Paolo

    2016-05-01

    The processes underlying environmental, economic, and social unsustainability derive in part from the food system. Building sustainable food systems has become a predominating endeavor aiming to redirect our food systems and policies towards better-adjusted goals and improved societal welfare. Food systems are complex social-ecological systems involving multiple interactions between human and natural components. Policy needs to encourage public perception of humanity and nature as interdependent and interacting. The systemic nature of these interdependencies and interactions calls for systems approaches and integrated assessment tools. Identifying and modeling the intrinsic properties of the food system that will ensure its essential outcomes are maintained or enhanced over time and across generations, will help organizations and governmental institutions to track progress towards sustainability, and set policies that encourage positive transformations. This paper proposes a conceptual model that articulates crucial vulnerability and resilience factors to global environmental and socio-economic changes, postulating specific food and nutrition security issues as priority outcomes of food systems. By acknowledging the systemic nature of sustainability, this approach allows consideration of causal factor dynamics. In a stepwise approach, a logical application is schematized for three Mediterranean countries, namely Spain, France, and Italy. PMID:26932834

  1. Food-Drug Interactions

    PubMed Central

    Bushra, Rabia; Aslam, Nousheen; Khan, Arshad Yar

    2011-01-01

    The effect of drug on a person may be different than expected because that drug interacts with another drug the person is taking (drug-drug interaction), food, beverages, dietary supplements the person is consuming (drug-nutrient/food interaction) or another disease the person has (drug-disease interaction). A drug interaction is a situation in which a substance affects the activity of a drug, i.e. the effects are increased or decreased, or they produce a new effect that neither produces on its own. These interactions may occur out of accidental misuse or due to lack of knowledge about the active ingredients involved in the relevant substances. Regarding food-drug interactions physicians and pharmacists recognize that some foods and drugs, when taken simultaneously, can alter the body's ability to utilize a particular food or drug, or cause serious side effects. Clinically significant drug interactions, which pose potential harm to the patient, may result from changes in pharmaceutical, pharmacokinetic, or pharmacodynamic properties. Some may be taken advantage of, to the benefit of patients, but more commonly drug interactions result in adverse drug events. Therefore it is advisable for patients to follow the physician and doctors instructions to obtain maximum benefits with least food-drug interactions. The literature survey was conducted by extracting data from different review and original articles on general or specific drug interactions with food. This review gives information about various interactions between different foods and drugs and will help physicians and pharmacists prescribe drugs cautiously with only suitable food supplement to get maximum benefit for the patient. PMID:22043389

  2. Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

    ERIC Educational Resources Information Center

    Francis, Sarah L.

    2014-01-01

    The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…

  3. Increasing variety of foods consumed by blending nonpreferred foods into preferred foods.

    PubMed Central

    Mueller, Michael M; Piazza, Cathleen C; Patel, Meeta R; Kelley, Michael E; Pruett, Angela

    2004-01-01

    A treatment with differential or noncontingent reinforcement and nonremoval of the spoon increased the acceptance of one or two of 16 foods for 2 participants with severe food refusal. These differential levels of acceptance were demonstrated empirically in an ABAB design in which A was the presentation of the accepted (preferred) foods and B was the presentation of foods the participants refused (nonpreferred foods). Subsequently, we implemented a blending treatment that consisted of mixing (blending) nonpreferred foods into preferred foods in various ratios (e.g., 10% nonpreferred/90% preferred, 20% nonpreferred/80% preferred). We then presented nonpreferred foods that had been exposed to blending to determine if consumption of nonpreferred foods would increase following the blending treatment. We also conducted periodic reversals in which we presented nonpreferred foods that had not been exposed to the blending treatment. Following initial implementation of the blending treatment, consumption was high for nonpreferred foods that had been blended and low for nonpreferred foods that had not been blended. Consumption increased for all foods (i.e., foods that had been exposed to blending and foods that had not been exposed to blending) after seven or eight foods had been exposed to the blending treatment. Thus, the variety of foods consumed by the participants increased from one or two to 16. These results are discussed in terms of stimulus fading, conditioned food preferences, and escape extinction. DESCRIPTORS: conditioned food preferences, food refusal, negative reinforcement, stimulus fading PMID:15293635

  4. Food packing optimization

    NASA Technical Reports Server (NTRS)

    1981-01-01

    The development of a universal closure lid for the space shuttle food package is reported. The revised lid needs a folded configuration which, when unfolded, fully conforms to the interior surfaces of the food cup. Experimental thermoform molds were fabricated and test lids formed. The lid material not in contact with the food conformed to the cup interior without wrinkles, permitting full nesting of the cups. The final lid design was established and thermoform tooling designed and fabricated. Lids formed on these molds were tested for strength. The heating elements were replaced and repositioned to eliminate any hot spots which may cause warpage.

  5. Food and water supply

    NASA Technical Reports Server (NTRS)

    Popov, I. G.

    1975-01-01

    Supplying astronauts with adequate food and water on short and long-term space flights is discussed based on experiences gained in space flight. Food consumption, energy requirements, and suitability of the foodstuffs for space flight are among the factors considered. Physicochemical and biological methods of food production and regeneration of water from astronaut metabolic wastes, as well as wastes produced in a closed ecological system, or as a result of technical processes taking place in various spacecraft systems are suggested for long-term space flights.

  6. [Food additives and healthiness].

    PubMed

    Heinonen, Marina

    2014-01-01

    Additives are used for improving food structure or preventing its spoilage, for example. Many substances used as additives are also naturally present in food. The safety of additives is evaluated according to commonly agreed principles. If high concentrations of an additive cause adverse health effects for humans, a limit of acceptable daily intake (ADI) is set for it. An additive is a risk only when ADI is exceeded. The healthiness of food is measured on the basis of nutrient density and scientifically proven effects. PMID:24772784

  7. [Food-cobalamin syndrome].

    PubMed

    Serraj, Khalid; Vogel, Thomas; Federici, Laure; Ciobanu, Ecaterina; Mecili, Mustapha; Kaltenbach, Georges; Andrès, Emmanuel

    2009-01-01

    Food-cobalamin malabsorption is a new well-characterized syndrome. In association with pernicious anemia, it is the leading etiology of cobalamin deficiency in adult, especially in elderly patient. Currently, it is an exclusion diagnosis that requires a well-codified clinical strategy for diagnosis. There are several causes of food-cobalamin malabsorption, mainly gastric disorders and drugs (metformin and anti-acid drugs). Current treatment modality includes oral cobalamin administration with lower doses than in pernicious anemia. Studies are in the way to better characterize the food-cobalamin malabsorption in a clinical practice perspective and to validate the usefulness of oral cobalamin therapy. PMID:18990540

  8. Calcium Content of Common Foods

    MedlinePlus

    ... 130 Waffle 80 g 47 Meat, fish and eggs Food Serving Size Calcium (mg) Egg 50 g 27 Red meat 120 g 7 ... foods Food Serving Size Calcium (mg) Quiche (cheese, eggs) 200 g 212 Omelette with cheese 120 g ...

  9. Food and Nutrition Information Center

    MedlinePlus

    ... Search Tips Browse By Subject Dietary Guidance Lifecycle Nutrition Diet and Health Food Composition Food Safety Food Labeling Dietary Supplements Nutrition Assistance Programs Surveys, Reports and Research Weight and ...

  10. Shall We License Food Handlers?

    ERIC Educational Resources Information Center

    ben Meyr, Berl

    1973-01-01

    This article, reprinted from "The Sanitarian" of May/June 1946, supports a resolution passed by the National Association of Sanitarians advocating the examination of food handlers and operators of food establishments on basic knowledge relating to food sanitation. (JR)

  11. Food Allergy Treatment for Hyperkinesis.

    ERIC Educational Resources Information Center

    Rapp, Doris J.

    1979-01-01

    Eleven hyperactive children (6 to 15 years old) were treated with a food extract after titration food allergy testing. They remained improved for 1 to 3 months while ingesting the foods to which they were sensitive. (Author)

  12. Food packages for Space Shuttle

    NASA Technical Reports Server (NTRS)

    Fohey, M. F.; Sauer, R. L.; Westover, J. B.; Rockafeller, E. F.

    1978-01-01

    The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

  13. Food poisoning (image)

    MedlinePlus

    ... on people, but when allowed to grow in food this bacteria can produce a toxin that causes illness such as vomiting and diarrhea. Proper hygiene and handwashing can prevent this bacteria from entering ...

  14. Healthy food trends -- flaxseeds

    MedlinePlus

    ... whole seeds, which can pass through undigested. Flaxseed oil comes from pressed flax seeds. ... get them from foods like seafood and flaxseeds. Oils, such as canola and soybean oil, contain the ...

  15. Soy Foods and Health

    MedlinePlus

    ... En Español Making a Change – Your Personal Plan Hot Topics Meningitis Choosing Your Mood Prescription Drug Abuse ... vegetarian products such as soy burgers and soy hot dogs. Whole soy beans (edamame) and foods that ...

  16. Upgrading Food Service Operations.

    ERIC Educational Resources Information Center

    School Business Affairs, 1983

    1983-01-01

    The Murphy Elementary School District in Phoenix, Arizona has cut food service costs and improved community relations by cooking and baking from "scratch" and utilizing the staff's ethnic cooking skills. (MLF)

  17. Fires and Food Safety

    MedlinePlus

    ... containers like cardboard and screw-topped jars and bottles. Canned goods and cookware exposed to chemicals can ... handling for foods other than meat, poultry, or egg products, call FDA's toll-free information line at ...

  18. Food Product Dating

    MedlinePlus

    ... Formula What do can codes mean? Dates on Egg Cartons UPC or Bar Codes Storage Times Refrigerator ... primarily on perishable foods such as meat, poultry, eggs and dairy products. "Closed" or "coded" dating might ...

  19. Antioxidant content of foods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Plant-based foods, especially fruits, vegetables, and nuts, contain bioactive components which have various biological functions, including free radical scavenging and metal chelating (antioxidant), inhibition of lipid peroxidation, anti-inflammatory properties, etc. Oxidative stress may contribute...

  20. Infrared processing of foods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Infrared (IR) processing of foods has been gaining popularity over conventional processing in several unit operations, including drying, peeling, baking, roasting, blanching, pasteurization, sterilization, disinfection, disinfestation, cooking, and popping . It has shown advantages over conventional...

  1. Genetically engineered foods

    MedlinePlus

    ... such as water and fertilizer) Decreased use of pesticides Increased supply of food with reduced cost and ... Management, May 2014. Epa.gov. www.epa.gov/pesticides/biopesticides/reg_of_biotech/eparegofbiotech.htm . Accessed Nov. ...

  2. Food Additives and Hyperkinesis

    ERIC Educational Resources Information Center

    Wender, Ester H.

    1977-01-01

    The hypothesis that food additives are causally associated with hyperkinesis and learning disabilities in children is reviewed, and available data are summarized. Available from: American Medical Association 535 North Dearborn Street Chicago, Illinois 60610. (JG)

  3. Starchy foods (image)

    MedlinePlus

    ... found in starchy or sugary foods, such as bread, rice, pasta, cereal, potatoes, peas, corn, fruit, fruit juice, milk, yogurt, cookies, candy, soda, and other sweets. Other possible sources include peas, ...

  4. Estimation of food consumption

    SciTech Connect

    Callaway, J.M. Jr.

    1992-04-01

    The research reported in this document was conducted as a part of the Hanford Environmental Dose Reconstruction (HEDR) Project. The objective of the HEDR Project is to estimate the radiation doses that people could have received from operations at the Hanford Site. Information required to estimate these doses includes estimates of the amounts of potentially contaminated foods that individuals in the region consumed during the study period. In that general framework, the objective of the Food Consumption Task was to develop a capability to provide information about the parameters of the distribution(s) of daily food consumption for representative groups in the population for selected years during the study period. This report describes the methods and data used to estimate food consumption and presents the results developed for Phase I of the HEDR Project.

  5. Update on food allergy.

    PubMed

    Carrard, A; Rizzuti, D; Sokollik, C

    2015-12-01

    Food allergies are a global health issue with increasing prevalence. Allergic reactions can range from mild local symptoms to severe anaphylactic reactions. Significant progress has been made in diagnostic tools such as component-resolved diagnostics and its impact on risk stratification as well as in therapeutic approaches including biologicals. However, a cure for food allergy has not yet been achieved and patients and their families are forced to alter eating habits and social engagements, impacting their quality of life. New technologies and improved in vitro and in vivo models will advance our knowledge of the pathogenesis of food allergies and multicenter-multinational cohort studies will elucidate interactions between genetic background, lifestyle, and environmental factors. This review focuses on new insights and developments in the field of food allergy and summarizes recently published articles. PMID:26443043

  6. Best Food Choices

    MedlinePlus

    ... an Employer Options for the Uninsured Medicare Medicaid & CHIP For Parents & Kids Safe at School Everyday Life ... calorie snack foods and desserts. Reduce intake of chips, cookies, cakes, full-fat ice cream, etc. Watch ...

  7. Facility Focus: Food Service.

    ERIC Educational Resources Information Center

    College Planning & Management, 2002

    2002-01-01

    Describes the Hawthorn Court Community Center at Iowa State University, Ames, and the HUB-Robeson Center at Pennsylvania State University. Focuses on the food service offered in these new student-life buildings. Includes photographs. (EV)

  8. Acrylamide in Austrian foods.

    PubMed

    Murkovic, M

    2004-10-29

    Acrylamide is known for its potential health hazards. Recently acrylamide was found in starch containing heated foods in high concentrations which lead to the assumption that a cancer risk could be associated with the uptake of foods containing high amounts of acrylamide. This study focuses on the analysis of acrylamide in foods potentially containing this substance which is formed from natural ingredients. The highest concentrations were found in potato crisps with concentrations of above 1500 ng/g (median: 499 ng/g). Other food groups contained lower amounts: cookies with a median of 99 ng/g; crisp bread with a median of 69 ng/g; breakfast cereals with a median of 0 ng/g; popcorn and rice products with a median of 97 ng/g; potato chips with a median of 161 ng/g and coffee with a median of 169 ng/g. PMID:15560932

  9. Starchy foods (image)

    MedlinePlus

    ... sugary foods, such as bread, rice, pasta, cereal, potatoes, peas, corn, fruit, fruit juice, milk, yogurt, cookies, candy, soda, and other sweets. Other possible sources include peas, milk, and yogurt.

  10. Skylab food system

    NASA Technical Reports Server (NTRS)

    Bush, W. H.

    1974-01-01

    The Skylab food program was a major effort involving a complex spectrum of activities necessary for the preparation of a crew feeding system. Approximately 17,000 individual food packages and support items, weighing more than 1225 kg, were launched into space as a single unit on board the orbital workshop. This unit provided the three (three-man) Skylab crews with nourishing foods and beverages for a total of 156 days, as well as with eating utensils and accessory items. Additionally, provisions for 5 days (15 man-days) were provided in each of the three command and service modules in a manner similar to that of the Apollo flights. The Skylab food system not only provided the crew with a palatable balanced diet in a familiar and acceptable manner but also supported the formidable mineral balance medical experiment series (M070).

  11. Food decontamination using nanomaterials

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The research indicates that nanomaterials including nanoemulsions are promising decontamination media for the reduction of food contaminating pathogens. The inhibitory effect of nanoparticles for pathogens could be due to deactivate cellular enzymes and DNA; disrupting of membrane permeability; and/...

  12. Children's food preferences: effects of weight status, food type, branding and television food advertisements (commercials).

    PubMed

    Halford, Jason C G; Boyland, Emma J; Cooper, Gillian D; Dovey, Terence M; Smith, Cerise J; Williams, Nicola; Lawton, Clare L; Blundell, John E

    2008-01-01

    OBJECTIVE. To investigate the effects of weight status, food type and exposure to food and non-food advertisements on children's preference for branded and non-branded foods. DESIGN. A within-subjects, counterbalanced design with control (toy advertisement) and experimental (food advertisement) conditions. Subjects. A total of 37 school students (age: 11-13 years; weight status: 24 lean, 10 overweight, 3 obese). Measurements. Advertisement recall list, two food preference measures; the Leeds Food Preference Measure (LFPM), the Adapted Food Preference Measure (AFPM) and a food choice measure; the Leeds Forced-choice Test (LFCT). RESULTS. Normal weight children selected more branded and non-branded food items after exposure to food advertisements than in the control (toy advertisement) condition. Obese and overweight children showed a greater preference for branded foods than normal weight children per se, and also in this group only, there was a significant correlation between food advertisement recall and the total number of food items chosen in the experimental (food advertisement) condition. CONCLUSION. Exposure to food advertisements increased the preference for branded food items in the normal weight children. This suggests that television food advertisement exposure can produce the same 'obesigenic' food preference response found in overweight and obese children in their normal weight counterparts. PMID:17963122

  13. Food price volatility

    PubMed Central

    Gilbert, C. L.; Morgan, C. W.

    2010-01-01

    The high food prices experienced over recent years have led to the widespread view that food price volatility has increased. However, volatility has generally been lower over the two most recent decades than previously. Variability over the most recent period has been high but, with the important exception of rice, not out of line with historical experience. There is weak evidence that grains price volatility more generally may be increasing but it is too early to say. PMID:20713400

  14. Psychobiology and Food Perception

    NASA Technical Reports Server (NTRS)

    Neilson, A.

    1985-01-01

    Psychobiology is a scientific discipline which encompasses the phenomena known to be important as regards nutrition and food consumption in space. Specifically, it includes those areas of biology which are clearly related to behavior, human subjective experience and problems of coping and adapting to stress. Taste and odor perception; perception (knowledge gaps); perception (needs); food preference and menu selection; and choosing of acceptable diets are discussed.

  15. [Food allergy in adulthood].

    PubMed

    Werfel, Thomas

    2016-06-01

    Food allergies can newly arise in adulthood or persist following a food allergy occurring in childhood. The prevalence of primary food allergy is basically higher in children than in adults; however, in the routine practice food allergies in adulthood appear to be increasing and after all a prevalence in Germany of 3.7 % has been published. The clinical spectrum of manifestations of food allergies in adulthood is broad. Allergy symptoms of the immediate type can be observed as well as symptoms occurring after a delay, such as indigestion, triggering of hematogenous contact eczema or flares of atopic dermatitis. The same principles for diagnostics apply in this group as in childhood. In addition to the anamnesis, skin tests and in vitro tests, as a rule elimination diets and in particular provocation tests are employed. Molecular allergy diagnostics represent a major step forward, which allow a better assessment of the risk of systemic reactions to certain foodstuffs (e.g. peanuts) and detection of cross-reactions in cases of apparently multiple sensitivities. Current German and European guidelines from 2015 are available for the practical approach to clarification of food allergies. The most frequent food allergies in adults are nuts, fruit and vegetables, which can cross-react with pollen as well as wheat, shellfish and crustaceans. The therapy of allergies involves a consistent avoidance of the allogen. Detailed dietary plans are available with avoidance strategies and instructions for suitable food substitutes. A detailed counseling of affected patients by specially trained personnel is necessary especially in order to avoid nutritional deficiencies and to enable patients to enjoy a good quality of life. PMID:27207694

  16. Aerospace Food Tray

    NASA Technical Reports Server (NTRS)

    Aragon, Maureen A.; Fohey, Michael F.

    1990-01-01

    Lightweight tray designed for use in microgravity. Provides restraint and thermal insulation for modular packages of food. Magnetic utensils restrained by attraction to ferrous plate mounted underneath. Restraints for pouch and spring clips also provided. Surfaces made smooth to facilitate cleaning, and number of cracks, crevices, and pits where food residues collect kept to minimum. Useful for serving meals in airplanes, boats, hospitals, and facilities that care for children.

  17. Food Fortification Stability Study

    NASA Technical Reports Server (NTRS)

    Sirmons, T. A.; Cooper, M. R.; Douglas, G. L.

    2016-01-01

    This study aims to assess the stability of vitamin content, sensory acceptability and color variation in fortified spaceflight foods over a period of 2 years. Findings will identify optimal formulation, processing, and storage conditions to maintain stability and acceptability of commercially available fortification nutrients. Changes in food quality are being monitored to indicate whether fortification affects quality over time (compared to the unfortified control), thus indicating their potential for use on long-duration missions.

  18. Food Allergies: The Basics

    PubMed Central

    Valenta, Rudolf; Hochwallner, Heidrun; Linhart, Birgit; Pahr, Sandra

    2015-01-01

    IgE-associated food allergy affects approximately 3% of the population and has severe effects on the daily life of patients—manifestations occur not only in the gastrointestinal tract but also affect other organ systems. Birth cohort studies have shown that allergic sensitization to food allergens develops early in childhood. Mechanisms of pathogenesis include cross-linking of mast cell– and basophil-bound IgE and immediate release of inflammatory mediators, as well as late-phase and chronic allergic inflammation, resulting from T-cell, basophil, and eosinophil activation. Researchers have begun to characterize the molecular features of food allergens and have developed chip-based assays for multiple allergens. These have provided information about cross-reactivity among different sources of food allergens, identified disease-causing food allergens, and helped us to estimate the severity and types of allergic reactions in patients. Importantly, learning about the structure of disease-causing food allergens has allowed researchers to engineer synthetic and recombinant vaccines. PMID:25680669

  19. Food Retailers and Obesity.

    PubMed

    Stanton, Rosemary A

    2015-03-01

    We live in an 'obesogenic environment' where we are constantly bombarded with choices that encourage us to move less and eat more. Many factors influence our dietary choices, including the expert marketers who advise manufacturers on ways to encourage the population to buy more, especially profitable, palatable 'ultra-processed' foods. Supermarkets themselves have become skilled in manipulating buying behaviour, using their layout and specific product placement as well as advertising to maximise purchases of particular foods. Increasingly, supermarkets push their own 'house' brands. Those marketing fast foods also use persuasive tactics to attract customers, especially children who they entice with non-food items such as promotional or collectable toys. There is no mystery to the increase in obesity: our energy intake from foods and drinks has increased over the same period that energy output has decreased. Obesity has a range of relevant factors, but there is little doubt that marketing from supermarkets and fast food retailers has played a role. PMID:26627090

  20. [Aluminum in food].

    PubMed

    Starska, K

    1993-01-01

    Literature of the subject has been used to present data on the content of aluminium in groups of food products, and possible sources of its intake. Aluminium content in majority of naturally derived products does not exceed 10 mg/kg (usually 0.1-1 mg/kg). This element is consumed by humans mainly through cereals, cheese and salt. Herbs, spices and tea have a naturally high content of aluminium. Nutrients are a significant course of aluminium in infants and small children. Its content in milk-based mixes is over ten times higher, and in soya-based mixes up to several dozen times higher than that reported for breast milk. Aluminium compounds used as food additives are an additional source of this element in food in many countries. Such additives are not permitted in Poland. Food pollution with aluminium may, to some extent, be augmented by use of aluminium cutlery and kitchen utensils, equipment used in food industry, as well as packaging. Consumption analysis presented in 1989 by the FAO/WHO Experts Commission for food additives conclude that the daily intake of aluminium in children is 2-6 mg/kg, and in adults 6-14 mg/kg. The PTWI parameter for aluminium is 7 mg/kg body weight. PMID:8235343

  1. Food and population.

    PubMed

    1985-04-01

    Agricultural producttivity is currently characterized by the paradox of an abundace of food in the developed world and hunger in much of the developing world. In China, India, and many other countries of Asia, the general food supply has kept pace with population growth and should continue to if family planning programs gain momentum. In Africa, on the other hand, the food supply has been falling behind the growth of the population in the majority of countries for the past decade. The situation is especially serious in the Sahel, where the production wf crops for export has been prioritized over local needs. The Food and Agriculture Organization's global information and early warning system is a promising development and can provide alerts when weather or other conditions threaten a harvest. Donor countries can then send in cereals and other foods before there is an actual famine. About 20 disasters in the Sahel are etimated to have been averted by this system, in operation since 1975. In developed countries, the farming industry needs to be restructured in relation to changes in markets and technologies. Solution of the food-population problem depends upon agricultural policies that balance the economic interests of farmers and consumers and also takes into account the need to preserve the countryside. PMID:2858671

  2. Zapping the food supply

    SciTech Connect

    Louria, D.B. )

    1990-09-01

    The idea of exposing food to gamma radiation is over 30 years old, and in 1963 the Food and Drug Administration (FDA) began to permit the irradiation of wheat. Over the years, a few more foodstuffs such as spices and tea were added, but in 1984 the FDA started to approve irradiation of a much broader list of products which now includes meat, poultry, and fresh fruits and vegetables. Simultaneously the FDA has increased the levels of radiation that may be used. The FDA's recent willingness to allow most of the food supply to be irradiated - and at high doses - has triggered an acrimonious debate. The amount of radiation involved is substantial, with intensities millions of times greater than that of an ordinary chest X-ray. The announced goal of promoters of food irradiation is to obtain general approval for the use of up to one million rad. Irradiation does not make food radioactive, nor has alleged radioactivity been at issue in the debate. But there is concern that foods processed by irradiation may contain radiolytic products that could have toxic effects. 12 refs.

  3. Food-Borne Trematodiases

    PubMed Central

    Keiser, Jennifer; Utzinger, Jürg

    2009-01-01

    Summary: An estimated 750 million people are at risk of infections with food-borne trematodes, which comprise liver flukes (Clonorchis sinensis, Fasciola gigantica, Fasciola hepatica, Opisthorchis felineus, and Opisthorchis viverrini), lung flukes (Paragonimus spp.), and intestinal flukes (e.g., Echinostoma spp., Fasciolopsis buski, and the heterophyids). Food-borne trematodiases pose a significant public health and economic problem, yet these diseases are often neglected. In this review, we summarize the taxonomy, morphology, and life cycle of food-borne trematodes. Estimates of the at-risk population and number of infections, geographic distribution, history, and ecological features of the major food-borne trematodes are reviewed. We summarize clinical manifestations, patterns of infection, and current means of diagnosis, treatment, and other control options. The changing epidemiological pattern and the rapid growth of aquaculture and food distribution networks are highlighted, as these developments might be associated with an elevated risk of transmission of food-borne trematodiases. Current research needs are emphasized. PMID:19597009

  4. Food Mapping: A Psychogeographical Method for Raising Food Consciousness

    ERIC Educational Resources Information Center

    Wight, R. Alan; Killham, Jennifer

    2014-01-01

    Food mapping is a new, participatory, interdisciplinary pedagogical approach to learning about our modern food systems. This method is inspired by the Situationist International's practice of the "dérive" and draws from the discourses of critical geography, the food movement's research on food deserts, and participatory action…

  5. Beyond Food Security to Realizing Food Rights in the US

    ERIC Educational Resources Information Center

    Anderson, Molly D.

    2013-01-01

    The right to food is widely accepted by nations, with the notable exception of the United States (US) and four other countries. The US government deals with domestic food insecurity through an array of needs-based food assistance programs instead of rights-based approaches; and administration officials have resisted the right to food for several…

  6. Food safety regulations in Australia and New Zealand Food Standards.

    PubMed

    Ghosh, Dilip

    2014-08-01

    Citizens of Australia and New Zealand recognise that food security is a major global issue. Food security also affects Australia and New Zealand's status as premier food exporting nations and the health and wellbeing of the Australasian population. Australia is uniquely positioned to help build a resilient food value chain and support programs aimed at addressing existing and emerging food security challenges. The Australian food governance system is fragmented and less transparent, being largely in the hands of government and semi-governmental regulatory authorities. The high level of consumer trust in Australian food governance suggests that this may be habitual and taken for granted, arising from a lack of negative experiences of food safety. In New Zealand the Ministry of Primary Industries regulates food safety issues. To improve trade and food safety, New Zealand and Australia work together through Food Standards Australia New Zealand (FSANZ) and other co-operative agreements. Although the potential risks to the food supply are dynamic and constantly changing, the demand, requirement and supply for providing safe food remains firm. The Australasian food industry will need to continually develop its system that supports the food safety program with the help of scientific investigations that underpin the assurance of what is and is not safe. The incorporation of a comprehensive and validated food safety program is one of the total quality management systems that will ensure that all areas of potential problems are being addressed by industry. PMID:24638225

  7. Crediting Foods in the Child Care Food Program. [Revised].

    ERIC Educational Resources Information Center

    Food and Nutrition Service (USDA), Robbinsville, NJ. Mid-Atlantic Regional Office.

    This modified version of a previously published title provides additional information on foods for which reimbursement may be obtained from the United States Department of Agriculture (USDA) by child care centers and family day care homes participating in the Child Care Food Program. Such foods, called creditable foods, are those that may be…

  8. Reducing food allergy: is there promise for food applications?

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The incidence of food allergy has been increasing in recent years. Food allergy can be deadly, and strict avoidance of foods containing allergenic proteins is the only effective way to prevent food-induced allergic reaction. This approach poses challenges, because allergens are not always accurately...

  9. Organic Food and the Plural Moralities of Food Provisioning

    ERIC Educational Resources Information Center

    Andersen, Anne Holst

    2011-01-01

    The aim of this paper is twofold. The first aim is to unfold the moral complexity of organic food consumption as part of household food provisioning. By acknowledging this complexity, and the difficulty of determining what is "good" and "right" in food provisioning, the idea is to allow for a better understanding of how organic food may, or may…

  10. Do television food advertisements portray advertised foods in a 'healthy' food context?

    PubMed

    Adams, Jean; Tyrrell, Rachel; White, Martin

    2011-03-01

    Exposure to food promotion influences food preferences and diet. As food advertisements tend to promote 'less healthy' products, food advertising probably plays some role in the 'obesity epidemic'. Amid calls for increased regulation, food manufacturers are beginning to engage in a variety of health-promoting marketing initiatives. Positioning products in the context of a 'healthy', balanced diet in television advertisements is one such initiative. We explored whether the wider food context in which foods are advertised on television are 'healthier' than the advertised foods themselves. All foods shown in food advertisements broadcast during 1 week on one commercial UK channel were identified and classified as 'primary' (i.e. the focus of advertisements) or 'incidental'. The nutritional content of all foods was determined and that of primary and incidental foods were compared. Almost two-thirds of food advertisements did not include any incidental foods. When a wider food context was present, this tended to be 'healthier' than the primary foods that were the focus of food advertisements - particularly in terms of the food groups represented. It is not yet clear what effect this may have on consumers' perceptions and behaviour, and whether or not this practice should be encouraged or discouraged from a public health perspective. PMID:21078214

  11. [Diagnosis of food allergy].

    PubMed

    Leśniak, Małgorzata; Juda, Maciej; Dyczek, Łukasz; Czarnobilska, Maria; Leśniak, Magdalena; Czarnobilska, Ewa

    2016-01-01

    Food allergy is most often linked to the type I allergic reaction, while IgE-dependent mechanism causes symptoms in only about 50% of patients. If symptoms are coming from other types of allergic reactions we do not have enough standardized diagnostic methods. The purpose of our review is to discuss the possibilities of diagnosis of food allergies. Regardless of the causal mechanism the interview has the most important role in the diagnosis, and the gold standard is a double blind placebo controlled food challenge. Additional tests that can be performed in suspected IgE-mediated reactions include: skin prick tests, specific IgE measurement, component-resolved diagnostics and in doubtful cases basophil activation test (BAT). Due to the fact that the spectrum of the symptoms of the type I food hypersensitivity can include potentially life-threatening reactions, diagnosis is often limited to in vitro assays. In these cases BAT may play an important role--in a recent publication, for the first time BAT reactivity reflected the allergy severity and BAT sensitivity reflected the threshold of response to allergen in an oral food challenge. Atopy patch tests are valuable diagnostic tool in suspected type IV food hypersensitivity, but due to the lack of standardization they are not used routinely. The cytotoxic test has been developed on the basis of the observations that leucopenia developing in the type II hypersensitivity reaction mechanism may be one of the symptoms of food allergy. Unfortunately its use is not justified in any method fulfill the criteria of controlled clinical trial. Food allergy can also develop in the type III hypersensitivity reaction, but there is lack of research supporting the role of IgG measurement in the detection of allergens responsible for symptoms. Each result of additional diagnostic tests before the introduction of food elimination should be confirmed in double-blind, placebo-controlled or open food challenge, because non proper diet is

  12. Food production & availability - Essential prerequisites for sustainable food security

    PubMed Central

    Swaminathan, M.S.; Bhavani, R.V.

    2013-01-01

    Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this. PMID:24135188

  13. Food cravings, endogenous opioid peptides, and food intake: a review.

    PubMed

    Mercer, M E; Holder, M D

    1997-12-01

    Extensive research indicates a strong relationship between endogenous opioid peptides (EOPs) and food intake. In the present paper, we propose that food cravings act as an intervening variable in this opioid-ingestion link. Specifically, we argue that altered EOP activity may elicit food cravings which in turn may influence food consumption. Correlational support for this opioidergic theory of food cravings is provided by examining various clinical conditions (e.g. pregnancy, menstruation, bulimia, stress, depression) which are associated with altered EOP levels, intensified food cravings, and increased food intake. PMID:9468764

  14. [Food allergy in childhood].

    PubMed

    Beyer, Kirsten; Niggemann, Bodo

    2016-06-01

    IgE-mediated immediate type reactions are the most common form of food allergy in childhood. Primary (often in early childhood) and secondary (often pollen-associated) allergies can be distinguished by their level of severity. Hen's egg, cow's milk and peanut are the most common elicitors of primary food allergy. Tolerance development in hen's egg and cow's milk allergy happens frequently whereas peanut allergy tends toward a lifelong disease. For the diagnostic patient history, detection of sensitization and (in many cases) oral food challenges are necessary. Especially in peanut and hazelnut allergy component-resolves diagnostic (measurement of specific IgE to individual allergens, e. g. Ara h 2) seem to be helpful. In regard to therapy elimination diet is still the only approved approach. Patient education through dieticians is extremely helpful in this regard. Patients at risk for anaphylactic reactions need to carry emergency medications including an adrenaline auto-injector. Instruction on the usage of the adrenaline auto-injector should take place and a written management plan handed to the patient. Moreover, patients or caregivers should be encouraged to attending a structured educational intervention on knowledge and emergency management. In parallel, causal therapeutic options such as oral, sublingual or epicutaneous immunotherapies are currently under development. In regard to prevention of food allergy current guidelines no longer advise to avoid highly allergenic foods. Current intervention studies are investigating wether early introduction of highly allergic foods is effective and safe to prevent food allergy. It was recently shown that peanut introduction between 4 and 11  months of age in infants with severe atopic dermatitis and/or hen's egg allergy (if they are not already peanut allergic) prevents peanut allergy in a country with high prevalence. PMID:27207693

  15. Neighborhood fast food availability and fast food consumption.

    PubMed

    Oexle, Nathalie; Barnes, Timothy L; Blake, Christine E; Bell, Bethany A; Liese, Angela D

    2015-09-01

    Recent nutritional and public health research has focused on how the availability of various types of food in a person's immediate area or neighborhood influences his or her food choices and eating habits. It has been theorized that people living in areas with a wealth of unhealthy fast-food options may show higher levels of fast-food consumption, a factor that often coincides with being overweight or obese. However, measuring food availability in a particular area is difficult to achieve consistently: there may be differences in the strict physical locations of food options as compared to how individuals perceive their personal food availability, and various studies may use either one or both of these measures. The aim of this study was to evaluate the association between weekly fast-food consumption and both a person's perceived availability of fast-food and an objective measure of fast-food presence - Geographic Information Systems (GIS) - within that person's neighborhood. A randomly selected population-based sample of eight counties in South Carolina was used to conduct a cross-sectional telephone survey assessing self-report fast-food consumption and perceived availability of fast food. GIS was used to determine the actual number of fast-food outlets within each participant's neighborhood. Using multinomial logistic regression analyses, we found that neither perceived availability nor GIS-based presence of fast-food was significantly associated with weekly fast-food consumption. Our findings indicate that availability might not be the dominant factor influencing fast-food consumption. We recommend using subjective availability measures and considering individual characteristics that could influence both perceived availability of fast food and its impact on fast-food consumption. If replicated, our findings suggest that interventions aimed at reducing fast-food consumption by limiting neighborhood fast-food availability might not be completely effective. PMID

  16. Microencapsulation and functional bioactive foods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food, the essential unit of human nutrition has been both wholesome and safe through human history ensuring the continuity of the human race. Functionalized foods are the rediscovery of the need to provide all nutrients through foods without adulteration. The functional components of foods include...

  17. Food Sharing: An Evolutionary Perspective.

    ERIC Educational Resources Information Center

    Feinman, Saul

    Food altruism and the consumption of food are examined from a sociological perspective which assumes that humans share food as inclusive fitness actors. Inclusive fitness implies the representation of an individual's genes in future generations through his own or others' offspring. The discussion includes characteristics of food sharing among kin…

  18. Food insecurity, hunger, and undernutrition

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food insecurity, hunger, and undernutrition are viewed as a continuum, with food insecurity resulting in hunger and ultimately, if sufficiently severe and/or of sufficient duration, in undernutrition. Food insecurity indicates inadequate access to food for whatever reason, hunger is the immediate ph...

  19. Food insecurity, hunger, and undernutrition

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food insecurity, hunger, and undernutrition are often viewed as a continuum, with food insecurity resulting in hunger and, ultimately, if sufficiently severe and/or of sufficient duration, in undernutrition. According to this view, food insecurity indicates inadequate access to food for whatever rea...

  20. Food Buying Guide and Recipes.

    ERIC Educational Resources Information Center

    Child Development Services Bureau (DHEW/OCD), Washington, DC. Project Head Start.

    This booklet, designed to assist Project Head State personnel responsible for food programs, presents an extensive food buying guide and more than 40 recipes suitable for a Head Start feeding program. The food buying guide list buying information for food to be used by Project Head Start Centers serving breakfasts, lunches, and/or snacks. For each…

  1. HYPOALLERGENIC FOODS - SOYBEANS AND PEANUTS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food allergies have been recognized as a growing problem. Although food allergies are routinely managed by avoidance, understanding how food allergies are induced presents the prospect for moderating adverse and possibly life-threatening immune reactions. Among the possible means to manage food alle...

  2. [Milk and food security].

    PubMed

    Díaz Yubero, Miguel Ángel

    2015-01-01

    In the history of food security in the EU there is a before and after the White Paper published in January 2000; since then we are witnessing radical new approaches in the Commission strategy to ensure the highest standards of food safety for EU citizens, based on a more coordinated and integrated organization. The basic principle was to extend the application of control measures at all stages of the production chain, which was summarized in the slogan which has since been repeated regularly: 'From Farm to Consumer'. The new guidelines for action were the answer to a series of food crises (dioxin, hormones, BSE...) that called into question the European agri-food system and, what was even more severe, produced a deep distrust of consumers by health risks attached to feeding. Beef and cow's milk, two basic components of the European diet, were the products most affected by the aforementioned crisis, which showed that in those years very few companies paid attention to the quality from the source. In this paper a review of the issues presented at the time, the measures implemented by the White Paper and the path travelled is done, while it raised the need to use safe and quality raw materials, so that consumers have absolute confidence in their food. PMID:25862327

  3. Food caramels: a review.

    PubMed

    Sengar, Garima; Sharma, Harish Kumar

    2014-09-01

    Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. It has been classified into 4 classes to satisfy the requirement of several food and beverage systems. The variation in its consistency owing to its basic content of milk solids, sugars, and fat has been studied. Several methods have been found to estimate the amount of color provided by caramel in food products. Various formulations have been cited for the production of caramel by eradicating the frequent areas of problems during its processing. Caramel has been used as a synthetic colorant replacer in the baking and beverage industries. Researchers have aimed to ascertain the contribution to the antioxidant activity of some caramel-containing soft drinks. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of Class I caramel color as "not specified"; that of Class II as 0-160 mg/kg body weight; that of Class III as 0-200 mg/kg body weight; and that of Class IV as 0-200 mg/kg body weight. This paper is an overview of the classification, physicochemical nature, formulations, coloring properties, antioxidant properties, and toxicity of caramel in different food systems. PMID:25190825

  4. Food processing and allergenicity.

    PubMed

    Verhoeckx, Kitty C M; Vissers, Yvonne M; Baumert, Joseph L; Faludi, Roland; Feys, Marcel; Flanagan, Simon; Herouet-Guicheney, Corinne; Holzhauser, Thomas; Shimojo, Ryo; van der Bolt, Nieke; Wichers, Harry; Kimber, Ian

    2015-06-01

    Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity. PMID:25778347

  5. 21 CFR 105.65 - Infant foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than...

  6. 21 CFR 105.65 - Infant foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than...

  7. 21 CFR 105.65 - Infant foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than...

  8. 21 CFR 105.65 - Infant foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than...

  9. 21 CFR 105.65 - Infant foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than...

  10. Exercise and functional foods.

    PubMed

    Aoi, Wataru; Naito, Yuji; Yoshikawa, Toshikazu

    2006-01-01

    Appropriate nutrition is an essential prerequisite for effective improvement of athletic performance, conditioning, recovery from fatigue after exercise, and avoidance of injury. Nutritional supplements containing carbohydrates, proteins, vitamins, and minerals have been widely used in various sporting fields to provide a boost to the recommended daily allowance. In addition, several natural food components have been found to show physiological effects, and some of them are considered to be useful for promoting exercise performance or for prevention of injury. However, these foods should only be used when there is clear scientific evidence and with understanding of the physiological changes caused by exercise. This article describes various "functional foods" that have been reported to be effective for improving exercise performance or health promotion, along with the relevant physiological changes that occur during exercise. PMID:16749944

  11. [Food preferences among students].

    PubMed

    Maldonado, R; Villalbí, J R

    1993-07-01

    The results of a food preference survey using a questionnaire on 2,567 schoolchildren of sixth, seventh and eighth grade (11 to 14 years of age) from 26 public schools in the city of Barcelona (Spain) are presented. Foods based on potatoes and cereals have the maximum acceptability, followed by dairy and meat products. Chicken is the meat with highest acceptance. Fish has a medium acceptance, and preference for dry beans and peas, fruits and vegetables is lower, although it is high for some specific foods. Important differences among sexes are observed. Boys have higher preference for meat, milk and yogurt, and girls for fish and some vegetables. Differences among genders increase with increasing age. These results are relevant for planning interventions on diet in schools from a health promotion perspective, and for the planning of school lunch programs. PMID:8363142

  12. Food hypersensitivity by inhalation

    PubMed Central

    Ramirez, Daniel A; Bahna, Sami L

    2009-01-01

    Though not widely recognized, food hypersensitivity by inhalation can cause major morbidity in affected individuals. The exposure is usually more obvious and often substantial in occupational environments but frequently occurs in non-occupational settings, such as homes, schools, restaurants, grocery stores, and commercial flights. The exposure can be trivial, as in mere smelling or being in the vicinity of the food. The clinical manifestations can vary from a benign respiratory or cutaneous reaction to a systemic one that can be life-threatening. In addition to strict avoidance, such highly-sensitive subjects should carry self-injectable epinephrine and wear MedicAlert® identification. Asthma is a strong predisposing factor and should be well-controlled. It is of great significance that food inhalation can cause de novo sensitization. PMID:19232116

  13. Exercise and functional foods

    PubMed Central

    Aoi, Wataru; Naito, Yuji; Yoshikawa, Toshikazu

    2006-01-01

    Appropriate nutrition is an essential prerequisite for effective improvement of athletic performance, conditioning, recovery from fatigue after exercise, and avoidance of injury. Nutritional supplements containing carbohydrates, proteins, vitamins, and minerals have been widely used in various sporting fields to provide a boost to the recommended daily allowance. In addition, several natural food components have been found to show physiological effects, and some of them are considered to be useful for promoting exercise performance or for prevention of injury. However, these foods should only be used when there is clear scientific evidence and with understanding of the physiological changes caused by exercise. This article describes various "functional foods" that have been reported to be effective for improving exercise performance or health promotion, along with the relevant physiological changes that occur during exercise. PMID:16749944

  14. Elements affecting food waste in the food service sector.

    PubMed

    Heikkilä, Lotta; Reinikainen, Anu; Katajajuuri, Juha-Matti; Silvennoinen, Kirsi; Hartikainen, Hanna

    2016-10-01

    Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector. PMID:27373724

  15. Contributions of foods to sodium in the Australian food supply.

    PubMed

    Greenfield, H; Smith, A M; Maples, J; Wills, R B

    1984-06-01

    The sodium contributions of various foods in the Australian supply have been calculated by applying recent local food composition data to food availability data and to typical notional Australian diets. Sodium available for consumption from the food supply was 3.00 g per capita per day. Of foods which are salted during processing, the three heaviest contributors of sodium were bread (23 per cent of total available sodium), processed meat and fish (14 per cent), and margarine (8 per cent). Other important contributors were breakfast cereals, biscuits, cheese, butter, potato crisps, dried soups and cakes (including pastries, pies and puddings). Foods identified by health authorities as 'highly salted' and thus prime targets for reduced consumption, provided 33 per cent of total available sodium, less than the 50 per cent contributed by other foods salted during processing. Take-away foods per se did not contribute more sodium than processed foods generally. PMID:6480405

  16. Cognitive processing of food rewards.

    PubMed

    Higgs, Suzanne

    2016-09-01

    Cues associated with tasty foods, such as their smell or taste, are strong motivators of eating, but the power of food cues on behaviour varies from moment to moment and from person to person. Variation in the rewarding value of a food with metabolic state explains why food cues are more attractive when hungry. However, cognitive processes are also important determinants of our responses to food cues. An urge to consume a tempting food may be resisted if, for example, a person has a longer term goal of weight loss. There is also evidence that responses to food cues can be facilitated or inhibited by memory processes. The aim of this review is to add to the literature on cognitive control of eating by reviewing recent evidence on the influence of working memory and episodic memory processes on responses to food cues. It is argued that processing of food information in working memory affects how much attention is paid to food cues in the environment and promotes the motivation to seek out food in the absence of direct contact with food cues. It is further argued that memories of specific recent eating episodes play an important role in directing food choices and influencing when and how much we eat. However, these memory processes are prone to disruption. When this happens, eating behaviour may become more cue-driven and less flexible. In the modern food environment, disruption of cognitive processing of food reward cues may lead to overconsumption and obesity. PMID:26458961

  17. Peptides and food intake.

    PubMed

    Sobrino Crespo, Carmen; Perianes Cachero, Aránzazu; Puebla Jiménez, Lilian; Barrios, Vicente; Arilla Ferreiro, Eduardo

    2014-01-01

    The mechanisms for controlling food intake involve mainly an interplay between gut, brain, and adipose tissue (AT), among the major organs. Parasympathetic, sympathetic, and other systems are required for communication between the brain satiety center, gut, and AT. These neuronal circuits include a variety of peptides and hormones, being ghrelin the only orexigenic molecule known, whereas the plethora of other factors are inhibitors of appetite, suggesting its physiological relevance in the regulation of food intake and energy homeostasis. Nutrients generated by food digestion have been proposed to activate G-protein-coupled receptors on the luminal side of enteroendocrine cells, e.g., the L-cells. This stimulates the release of gut hormones into the circulation such as glucagon-like peptide-1 (GLP-1), oxyntomodulin, pancreatic polypeptides, peptide tyrosine tyrosine, and cholecystokinin, which inhibit appetite. Ghrelin is a peptide secreted from the stomach and, in contrast to other gut hormones, plasma levels decrease after a meal and potently stimulate food intake. Other circulating factors such as insulin and leptin relay information regarding long-term energy stores. Both hormones circulate at proportional levels to body fat content, enter the CNS proportionally to their plasma levels, and reduce food intake. Circulating hormones can influence the activity of the arcuate nucleus (ARC) neurons of the hypothalamus, after passing across the median eminence. Circulating factors such as gut hormones may also influence the nucleus of the tractus solitarius (NTS) through the adjacent circumventricular organ. On the other hand, gastrointestinal vagal afferents converge in the NTS of the brainstem. Neural projections from the NTS, in turn, carry signals to the hypothalamus. The ARC acts as an integrative center, with two major subpopulations of neurons influencing appetite, one of them coexpressing neuropeptide Y and agouti-related protein (AgRP) that increases food

  18. Peptides and Food Intake

    PubMed Central

    Sobrino Crespo, Carmen; Perianes Cachero, Aránzazu; Puebla Jiménez, Lilian; Barrios, Vicente; Arilla Ferreiro, Eduardo

    2014-01-01

    The mechanisms for controlling food intake involve mainly an interplay between gut, brain, and adipose tissue (AT), among the major organs. Parasympathetic, sympathetic, and other systems are required for communication between the brain satiety center, gut, and AT. These neuronal circuits include a variety of peptides and hormones, being ghrelin the only orexigenic molecule known, whereas the plethora of other factors are inhibitors of appetite, suggesting its physiological relevance in the regulation of food intake and energy homeostasis. Nutrients generated by food digestion have been proposed to activate G-protein-coupled receptors on the luminal side of enteroendocrine cells, e.g., the L-cells. This stimulates the release of gut hormones into the circulation such as glucagon-like peptide-1 (GLP-1), oxyntomodulin, pancreatic polypeptides, peptide tyrosine tyrosine, and cholecystokinin, which inhibit appetite. Ghrelin is a peptide secreted from the stomach and, in contrast to other gut hormones, plasma levels decrease after a meal and potently stimulate food intake. Other circulating factors such as insulin and leptin relay information regarding long-term energy stores. Both hormones circulate at proportional levels to body fat content, enter the CNS proportionally to their plasma levels, and reduce food intake. Circulating hormones can influence the activity of the arcuate nucleus (ARC) neurons of the hypothalamus, after passing across the median eminence. Circulating factors such as gut hormones may also influence the nucleus of the tractus solitarius (NTS) through the adjacent circumventricular organ. On the other hand, gastrointestinal vagal afferents converge in the NTS of the brainstem. Neural projections from the NTS, in turn, carry signals to the hypothalamus. The ARC acts as an integrative center, with two major subpopulations of neurons influencing appetite, one of them coexpressing neuropeptide Y and agouti-related protein (AgRP) that increases food

  19. Aeromonas species in foods.

    PubMed

    Isonhood, Jamie H; Drake, Maryanne

    2002-03-01

    Aeromonas species have been recognized as potential or emerging foodborne pathogens for more than 20 years. Aeromonads are estuarine bacteria and are ubiquitous in fresh water, fish and shellfish, meats, and fresh vegetables. Actual sourced foodborne outbreaks are few, but epidemiological evidence suggests that the bacterium can cause self-limiting diarrhea, with children being the most susceptible population. Most aeromonads are psychrotrophic and can grow in foods during cold storage. Aeromonads are not resistant to food processing regimes and are readily killed by heat treatment. A host of virulence factors are present, but the exact role of each in human disease has not been fully elucidated. PMID:11899061

  20. Climate Change and Global Food Security: Food Access, Utilization, and the US Food System

    NASA Astrophysics Data System (ADS)

    Brown, M. E.; Antle, J. M.; Backlund, P. W.; Carr, E. R.; Easterling, W. E.; Walsh, M.; Ammann, C. M.; Attavanich, W.; Barrett, C. B.; Bellemare, M. F.; Dancheck, V.; Funk, C.; Grace, K.; Ingram, J. S. I.; Jiang, H.; Maletta, H.; Mata, T.; Murray, A.; Ngugi, M.; Ojima, D. S.; O'Neill, B. C.; Tebaldi, C.

    2015-12-01

    This paper will summarize results from the USDA report entitled 'Climate change, Global Food Security and the U.S. Food system'. The report focuses on the impact of climate change on global food security, defined as "when all people at all times have physical, social, and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life". The assessment brought together authors and contributors from twenty federal, academic, nongovernmental, intergovernmental, and private organizations in four countries to identify climate change effects on food security through 2100, and analyze the U.S.'s likely connections with that world. This talk will describe how climate change will likely affect food access and food utilization, and summarize how the U.S. food system contributes to global food security, and will be affected by climate change.

  1. Preventing food poisoning

    MedlinePlus

    ... A.D.A.M. Editorial team. Related MedlinePlus Health Topics Food Safety Browse the Encyclopedia A.D.A.M., Inc. is accredited by URAC, also known as the American Accreditation HealthCare ... for online health information and services. Learn more about A.D. ...

  2. Living with food allergy.

    PubMed

    Waddell, Lisa

    2011-01-01

    Food allergy is among the most common of the allergic disorders, with a prevalence of 6-8 per cent in children up to the age of three. However, many people self-diagnose, putting their children at risk of malnutrition, possibly as a result of lack of awareness by health professionals of food allergy as a potential cause of conditions such as infantile eczema, chronic diarrhoea, faltering growth and gastrooesophageal reflux. NICE (The National Institute for Health and Clinical Excellence) recently published guidelines, which they hope will help to improve the diagnosis of food allergies within the community. If food allergy or lactose intolerance is suspected, the mainstay of a diagnostic work up should comprise of a detailed allergy-focused clinical history, part of which will involve determining whether the adverse reaction is typically an immediate (IgE mediated) or more delayed-type (non-IgE mediated) allergic reaction, or whether it may be lactose intolerance; a form of non-allergic hypersensitivity. PMID:21980692

  3. Elemental Food for Thought

    ERIC Educational Resources Information Center

    Cady, Susan

    2005-01-01

    One of the first tasks students learn in chemistry is to pronounce and spell the names of elements and learn their corresponding chemical symbols. Repetitive oral recitation is commonly used to learn this information, but games and puzzles can make this task creative, variable, and fun. Elemental Food for Thought is a puzzlelike activity that…

  4. Radioactivity in food crops

    SciTech Connect

    Drury, J.S.; Baldauf, M.F.; Daniel, E.W.; Fore, C.S.; Uziel, M.S.

    1983-05-01

    Published levels of radioactivity in food crops from 21 countries and 4 island chains of Oceania are listed. The tabulation includes more than 3000 examples of 100 different crops. Data are arranged alphabetically by food crop and geographical origin. The sampling date, nuclide measured, mean radioactivity, range of radioactivities, sample basis, number of samples analyzed, and bibliographic citation are given for each entry, when available. Analyses were reported most frequently for /sup 137/Cs, /sup 40/K, /sup 90/Sr, /sup 226/Ra, /sup 228/Ra, plutonium, uranium, total alpha, and total beta, but a few authors also reported data for /sup 241/Am, /sup 7/Be, /sup 60/Co, /sup 55/Fe, /sup 3/H, /sup 131/I, /sup 54/Mn, /sup 95/Nb, /sup 210/Pb, /sup 210/Po, /sup 106/Ru, /sup 125/Sb, /sup 228/Th, /sup 232/Th, and /sup 95/Zr. Based on the reported data it appears that radioactivity from alpha emitters in food crops is usually low, on the order of 0.1 Bq.g/sup -1/ (wet weight) or less. Reported values of beta radiation in a given crop generally appear to be several orders of magnitude greater than those of alpha emitters. The most striking aspect of the data is the great range of radioactivity reported for a given nuclide in similar food crops with different geographical origins.

  5. Food Service Worker.

    ERIC Educational Resources Information Center

    Barker, Ellen; And Others

    This curriculum guide provides instructional materials designed to prepare students for entry-level jobs such as dietetic aide or food service worker in a health care facility. It serves as the basic core of the occupationally sequenced Dietetic Support Personnel Training Program. Five sections and 13 instructional units are included. Each unit of…

  6. Hypolipidaemic foods in China.

    PubMed

    Gu, J

    1996-12-01

    With the changes in dietary pattern in China, in recent years, hyperlipidaemia has become an important problem in the pathogenesis of chronic degenerative diseases, especially the cardio-cerebro-vascular diseases. From studies on laboratory animals and people with hyperlipidaemia, a number of hypolipidaemic foods and beverages have been identified, of relevance to traditional Chinese food culture. Their absence from the diet may, in part account for the increasing prevalence of hyperlipidaemia in China. The several groups of foods used in China with hypolipidaemic effects include: •Cereals: oats, naked oats (Avena stiva L. var. nuda Mordv.), millet, buckwheat, wheat germ, maize germ. •Beans: soybean, kidney bean, hyacinth bean, red bean, mung bean, broad bean, pea, Phaseolus L., soy dregs. •Aquatic: prawn, Greater croaker, Crucian carp, squid, mussel, scallop, Silvery pomfret. •Fungi and algae: mushroom, algin, kelp, laver (Porphyra yezoensis Veda), (Enteromorpha prolifera), (Auricularia polytricha). •Vegetables: garlic, celery, onion, spring onion, chives, pepper. •Nuts and fruits: peanut seed, walnut seed. Splinar pear (Rosa voxburghi Tratt), kiwifruit (Achinida chinensis planch). •Oil: soybean oil, rice bran oil, tea seed oil, rubber seed oil, grape seed oil. fish oil, soybean phospholipid. •Others: tea, brown sugar, Cr-enriched yeast, iodine-enriched eggs. The present enquiry into a range of factors in food which may influence lipoprotein metabolism encouraging new ways of thinking about the pathogenesis, prevention and management of lipid disorders and their sequelae. PMID:24394619

  7. Food of Consuming Interest.

    ERIC Educational Resources Information Center

    Saskatchewan Consumer and Commercial Affairs, Regina. Education and Communications Branch.

    This guide is intended for use in a consumer education course designed to teach consumers to get the most out of their dollar when shopping for and preparing food. The kit is divided into a series of sections containing activities and fact sheets that are designed to guide the consumer through a successful shopping trip. The following topics are…

  8. Healthy food trends -- microgreens

    MedlinePlus

    ... that can turn into vitamin A ) Garnet amaranth -- Vitamin K Eating lots of fruits and vegetables in any form is good for ... not well-proven, a healthy diet rich in fruits and vegetables may reduce the ... you may need to limit vitamin K foods. Vitamin K can affect how these ...

  9. Development of Functional Foods

    PubMed Central

    MITSUOKA, Tomotari

    2014-01-01

    Recent advances in intestinal microbiota research are the background for the appearance of functional foods. Lactic fermentation products are included in the functional foods and classified into 3 groups based on their mechanisms of action: probiotics, prebiotics and biogenics. Probiotics are viable microorganisms, such as lactobacilli and bifidobacteria, that beneficially affect the host by improving the intestinal bacterial balance. Prebiotics are nondigestible food ingredients, such as oligosaccharides and dietary fiber, that beneficially affect the host by selectively stimulating the growth or activities of beneficial intestinal bacteria in the colon and thus improve the health of the hosts. Biogenics are biologically active peptides, including immunopotentiators (biological response modifier: BRM), plant flavonoids, etc. They act directly or indirectly through modulation of intestinal microbiota on the health of the hosts. Thus, functional foods enhance bioregulation such as stresses, appetite and absorption; biodefence, such as immunity and suppression of allergies; prevent diseases, including diarrhea, constipation, cancer, cholesterolemia and diabetes; and suppress aging through immunostimulation as well as suppression of mutagenesis, carcinogenesis, oxidation processes, intestinal putrefaction, and cholesterolemia. PMID:25032085

  10. Toward Junking Junk Foods.

    ERIC Educational Resources Information Center

    Lehmann, Phyllis E.

    1978-01-01

    Carroll County, Maryland, has shaped a strategy to improve school nutrition by weakening or eliminating, where possible, junk food competition, making lunches more nourishing and appealing, and working nutrition instruction into other subject areas. Steps taken to accomplish these changes are described. (MF)

  11. Automating Food Service.

    ERIC Educational Resources Information Center

    Kavulla, Timothy A.

    1986-01-01

    The Wichita, Kansas, Public Schools' Food Service Department Project Reduction in Paperwork (RIP) is designed to automate certain paperwork functions, thus reducing cost and flow of paper. This article addresses how RIP manages free/reduced meal applications and meets the objectives of reducing paper and increasing accuracy, timeliness, and…

  12. Food Allergy: An Overview

    MedlinePlus

    ... A version of the guidelines for the general public is also available on the NIAID Web site. 25 NIAID I FOOD ALLERGY Glossary allergen —a substance that causes an allergic reaction. allergenic —describes a substance that produces an allergic ...

  13. Safer and healthier foods.

    PubMed

    1999-10-15

    During the early 20th century, contaminated food, milk, and water caused many foodborne infections, including typhoid fever, tuberculosis, botulism, and scarlet fever. In 1906, Upton Sinclair described in his novel The Jungle the unwholesome working environment in the Chicago meat-packing industry and the unsanitary conditions under which food was produced. Public awareness dramatically increased and led to the passage of the Pure Food and Drug Act. Once the sources and characteristics of foodborne diseases were identified--long before vaccines or antibiotics--they could be controlled by handwashing, sanitation, refrigeration, pasteurization, and pesticide application. Healthier animal care, feeding, and processing also improved food supply safety. In 1900, the incidence of typhoid fever was approximately 100 per 100,000 population; by 1920, it had decreased to 33.8, and by 1950, to 1.7 (Figure 1). During the 1940s, studies of autopsied muscle samples showed that 16% of persons in the United States had trichinellosis; 300-400 cases were diagnosed every year, and 10-20 deaths occurred. Since then, the rate of infection has declined markedly; from 1991 through 1996, three deaths and an average of 38 cases per year were reported. PMID:12432905

  14. Food-System Botany

    ERIC Educational Resources Information Center

    Rop, Charles J.

    2011-01-01

    This set of inquiry lessons is adaptable for middle school through high school life science or biology classrooms and will help meet the NSTA scientific inquiry position statement (2004) and the AAAS benchmarks (1993) and NRC standards (1996; 2000) related to health and food literacy. The standards require adolescents to examine their own diet and…

  15. Skylab food system

    NASA Technical Reports Server (NTRS)

    Turner, T. R.; Sanford, J. D.

    1974-01-01

    A review of the Skylab food system requirements, package designs, and launch configurations was presented. In-flight anomalies were discussed, and between-mission changes in design were described. A discussion of support for Skylab 3 and Skylab 4 mission extensions and of new items launched on these missions is included.

  16. Chinese Foods; Teacher's Handbook.

    ERIC Educational Resources Information Center

    Huang, Joe, Ed.

    Different styles of Chinese cooking, traditional food items, cooking utensils, serving techniques, and the nutritional value of Chinese cooking are described in this teaching guide. Lesson plans for the preparation of simple dishes are presented. Recipes, a shopping guide to San Francisco's Chinatown, a guide to sources of supplies, and a…

  17. Metrics for Food Distribution.

    ERIC Educational Resources Information Center

    Cooper, Gloria S., Ed.; Magisos, Joel H., Ed.

    Designed to meet the job-related metric measurement needs of students interested in food distribution, this instructional package is one of five for the marketing and distribution cluster, part of a set of 55 packages for metric instruction in different occupations. The package is intended for students who already know the occupational…

  18. Food-Borne Noroviruses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Noroviruses have emerged as the number one cause of food-borne illness in the United States. In this book chapter, the current molecular classification criteria are described as well as the current information regarding the molecular biology of the virus and its putative gene functions. Identifica...

  19. Food: Facts and Fancies.

    ERIC Educational Resources Information Center

    Kallinisch, Martha

    GRADES OR AGES: Secondary. SUBJECT MATTER: One of a series on consumer education. This particular guide concerns food--specifically, nutrition, labeling, prices, and money management. ORGANIZATION AND PHYSICAL APPEARANCE: The guide is divided into 24 sections, each containing a major knowledge objective and various minor ones. Each section also…

  20. Food-furanocoumarin binding

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Grapefruit juice (GFJ) interferes with the cytochrome P450 3A4 activity responsible for metabolizing certain medications, and it is the furanocoumarins (FCs) in GFJ that have been shown to be the main compounds which cause these interactions. We previously found that a number of foods sequester FCs ...

  1. Food for Thought.

    ERIC Educational Resources Information Center

    Given, Barbara K.

    1998-01-01

    What and how students eat can profoundly affect their ability to learn. Children require a high-protein breakfast for alertness, and a balanced diet, including complex carbohydrates throughout the day. Chronic stress causes the brain and body to deplete available nutrients. Nutrition is an important issue; better school food equals better school…

  2. Mathematics for Commercial Foods.

    ERIC Educational Resources Information Center

    Wersan, Norman

    A review of basic mathematics operations is presented with problems and examples applied to activities in the food service industry. The text is divided into eight units: measurement, fractions, arithmetic operations, money and decimals, percentage, ratio and proportion, wages and taxes, and business records. Each unit contains a series of lessons…

  3. Properties of food webs

    SciTech Connect

    Pimm, S.L.

    1980-04-01

    On the assumption that systems of interacting species, when perturbed from equilibrium, should return to equilibrium quickly, one can predict four properties of food webs: (1) food chains should be short, (2) species feeding on more than one trophic level (omnivores) should be rare, (3) those species that do feed on more than one trophic level should do so by feeding on species in adjacent trophic levels, and (4) host-parasitoid systems are likely to be exceptions to (1)-(3) when interaction coefficients permit greater trophic complexity. By generating random, model food webs (with many features identical to webs described from a variety of marine, freshwater, and terrestrial systems), it is possible to generate expected values for the number of trophic levels and the degree of omnivory within webs. When compared with these random webs, real world webs are shown to have fewer trophic levels, less omnivory, and very few omnivores feeding on nonadjacent trophic levels. Insect webs are shown to have a greater degree of omnivory than other webs. The confirmation of all these predictions from stability analyses suggests that system stability places necessary, though not sufficient, limitations on the possible shapes of food webs.

  4. HOSPITAL FOOD NEEDS

    PubMed Central

    Hoskins, R. G.

    1919-01-01

    There are eight classes of men in the military hospital including attendants, and for each class there should be a different dietary. Major Hoskins explains this, tells clearly the common sources of waste of food, notes the amount, and suggests lines of conservation. Imagesp435-a PMID:18010115

  5. Food Concerns. Research Notes.

    ERIC Educational Resources Information Center

    Jordan, Debra J.

    1998-01-01

    Adolescent vegetarianism is most frequent among females, and involves meat avoidance, concern for the environment and animal welfare, gender equality, weight loss behaviors, and a concern with body appearance. It can be a precursor to eating disorders. Training and ongoing follow-up are necessary to instill proper food handling procedures in…

  6. Food concerns and support for environmental food policies and purchasing.

    PubMed

    Worsley, Anthony; Wang, Wei C; Burton, Melissa

    2015-08-01

    Consumer support for pro environmental food policies and food purchasing are important for the adoption of successful environmental policies. This paper examines consumers' views of food policy options as their predisposition to purchase pro environmental foods along with their likely demographic, educational and cognitive antecedents including food and environmental concerns and universalism values (relating to care for others and the environment). An online survey to assess these constructs was conducted among 2204 Australian adults in November 2011. The findings showed strong levels of support for both environmental food policies (50%-78% support) and pro environmental food purchasing (51%-69% intending to purchase pro environmental foods). Confirmatory factor analysis and structural equation modelling showed that different cognitive mediators exist along pathways between demographics and the two outcome variables. Support for food policy was positively related to food and environment concerns (std. Beta = 0.25), universalism (0.41), perceived control (0.07), and regulatory issues (0.64 but negatively with food security issues (-0.37). Environment purchasing intentions were positively linked to food and nutrition concerns (0.13), food and environment concerns (0.24), food safety concerns (0.19), food and animal welfare concerns (0.16), universalism (0.25), female gender (0.05), education (0.04), and perceived influence over the food system (0.17). In addition, health study in years 11 and 12 was positively related to the beginning of both of these pathways (0.07 for each). The results are discussed in relation to the opportunities that communications based on the mediating variables offer for the promotion of environmental food policies and purchasing. PMID:25841645

  7. [Dioxins and food safety].

    PubMed

    Struciński, Paweł; Piskorska-Pliszczyńska, Jadwiga; Góralczyk, Katarzyna; Warenik-Bany, Małgorzata; Maszewski, Sebastian; Czaja, Katarzyna; Ludwicki, Jan K

    2011-01-01

    Among numerous potential chemical food contaminants, polychlorinated dibenzo-p-dioxins, dibenzofurans and dioxin-like polychlorinated biphenyls, collectively referred as dioxins, are commonly considered as bearing substantial risk for human health due to their toxicological properties, persistency and ability to bioaccumulate in food chains. The results of epidemiological studies suggest that environmental exposure to these compounds may affect multiple physiological processes in humans, mainly by the mechanism of endocrine disruption. Adverse health effects linked to the long-term exposure to dioxins include the increase of cancer risk, reproductive and developmental impairment as well as effects on immune functions. Exposure through food (mainly of animal origin) is the major source of dioxin exposure for humans, estimated to account for about 95% of the total intake for non-occupationally exposed persons. Recent studies showed that a consistent part of the European population has an intake exceeding internationally agreed "safe" doses as the Tolerable Daily or Weekly Intake (TDI, TWI). It is worthy to note that percentage of persons with estimated dioxin intake above tolerable limits is much higher among children than in adults. Since the "Belgian dioxin crisis" that occurred in 1999, the estimation of human exposure to these compounds and related consumer risk assessment has been recognized in the European Union as one of the priority activities in the field of food safety. Among activities undertaken by the European Commission during implementation of the Community Strategy for dioxins, furans and polychlorinated biphenyls the maximum and action levels have been established with random monitoring by Member States. The legislation on the requirements for sampling and methods of analysis used in the official control laboratories has been set up as well. Member States are obliged to measure background levels of dioxins and dioxin-like PCBs in defined food

  8. Food Fortification Stability Study

    NASA Technical Reports Server (NTRS)

    Abdulmalik, T. O.; Cooper, M. R.; Douglas, G. L.

    2015-01-01

    NASA has established the goal of traveling beyond low-Earth orbit and extending manned exploration to Mars. The extended length of a Mars mission, along with the lack of resupply missions increases the importance of nutritional content in the food system. The purpose of this research is to assess the stability of vitamin supplementation in traditionally processed spaceflight foods. It is expected that commercially available fortificants will remain stable through long-duration missions if proper formulation, processing, and storage temperatures are all achieved. Five vitamins (vitamin E, vitamin K, pantothenic acid, folic acid, and thiamin) were blended into a vitamin premix (DSM, Freeport, TX); premixes were formulated to be compatible with current processing techniques (retort or freeze-dried), varied water activities (high or low), and packaging material. The overall goal of this process is to provide 25% of the recommended daily intake of each vitamin (per serving), following processing and two years of ambient storage. Four freeze-dried foods (Scrambled Eggs, Italian Vegetables, Potatoes Au Gratin, Noodles and Chicken) and four thermostabilized foods (Curry Sauce with Vegetables, Chicken Noodle Soup, Grilled Pork Chop, Rice with Butter) were produced (with and without the vitamin premix), to assess the impact of the added fortificant on color and taste, and to determine the stability of supplemental vitamins in spaceflight foods. The use of fortification in spaceflight foods appears to be a plausible mitigation step to inadequate nutrition. This is due to the ease of vitamin addition as well as the sustainability of the premixes through initial processing steps. Postprocessing analysis indicated that vitamin fortification with this premix did not immediately impact organoleptic properties of the food. At this stage, the largest hurdle to fortification is the preciseness to which vitamins can be added; the total amount of vitamins required for production is 10

  9. Food allergy in children.

    PubMed

    Radlović, Nedeljko; Leković, Zoran; Radlović, Vladimir; Simić, Dusica; Ristić, Dragana; Vuletić, Biljana

    2016-01-01

    Food allergy represents a highly up-to-date and continually increasing problem of modern man. Although being present in all ages, it most often occures in children aged up to three years. Sensitization most often occurs by a direct way, but it is also possible to be caused by mother's milk, and even transplacentally. Predisposition of inadequate immune response to antigen stimulation, reaginic or nonreaginic, is of non-selective character so that food allergy is often multiple and to a high rate associated with inhalation and/or contact hypersensitivity. Also, due to antigen closeness of some kinds of food, cross-reactive allergic reaction is also frequent, as is the case with peanuts, legumes and tree nuts or cow's, sheep's and goat's milk. Most frequent nutritive allergens responsible for over 90% of adverse reactions of this type are proteins of cow's milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish, crustaceans, and cephalopods. Allergy intolerance of food antigens is characterized by a very wide spectrum of clinical manifestations. Highly severe systemic reactions, sometimes fatal, are also possible.The diagnosis of food allergy is based on a detailed personal and family medical history, complete clinical examination, and corresponding laboratory and other examinations adapted to the type of hypersensitivity and the character of patient's complaints, and therapy on the elimination diet. A positive effect of elimination diet also significantly contributes to the diagnosis. Although most children "outgrow" their allergies, allergy to peanuts, tree nuts, fish, shellfish, crustaceans, and cephalopods are generally life-long allergies. PMID:27276868

  10. Nanotechnology and Food Contact Materials

    NASA Astrophysics Data System (ADS)

    Papaspyrides, Constantine (Costas) D.

    2010-06-01

    The use of nanotechnology in food contact materials is highlighted in relation to novel applications and potential implications for consumer safety and regulatory controls. Nanotechnology applications are expected to bring a range of benefits to the food sector, including improved packaging, antimicrobial properties, traceability and security of food products. The toxicological nature of hazard, likelihood of exposure and risk to consumers from nanotechnology-derived food/food packaging are largely unknown and this work highlights the benefits of nanotechnology in food contact materials but also the gaps in knowledge regarding consumers safety that require further research.

  11. Food Acquisition: Food Ingredients, Raw Materials and Supply

    NASA Technical Reports Server (NTRS)

    Wheat, D. W.

    1984-01-01

    The kind of food supply system that will serve the space station in coming years is considered. The direction and rate of evolution of space food service systems is also considered and what is needed to supply appropriate food to space station crews. Innovations in food sourcing, recipe development, pre-preparation, packaging, preservation, presentation, consumption and waste disposal are discussed. The development and validation of preparation systems and ingredients which minimize demands on crew time and provide maximum eating enjoyment is outlined.

  12. Food safety concerns of fast food consumers in urban Ghana.

    PubMed

    Omari, Rose; Frempong, Godfred

    2016-03-01

    In Ghana, out-of-home ready-to-eat foods including fast food generally have been associated with food safety problems. Notwithstanding, fast food production and consumption are increasing in Ghana and therefore this study sought to determine the food safety issues of importance to consumers and the extent to which they worry about them. First, through three focus group discussions on consumers' personal opinions about food safety issues, some emergent themes were obtained, which were used to construct an open-ended questionnaire administered face-to-face to 425 respondents systematically sampled from 20 fast food restaurants in Accra. Findings showed that most fast food consumers were concerned about food hazards such as pesticide residue in vegetables, excessive use of artificial flavour enhancers and colouring substances, bacterial contamination, migrated harmful substances from plastic packages, and general unhygienic conditions under which food is prepared and sold. Consumers also raised concerns about foodborne diseases such as cholera, typhoid, food poisoning, diarrhoea, bird flu and swine flu. The logistic regression model showed that being male increased the likelihood of worrying about general food safety issues and excessive use of flavour enhancers than in females while being youthful increased the likelihood of being worried about typhoid fever than in older consumers. These findings imply that consumers in urban Ghana are aware and concerned about current trends of food safety and foodborne disease challenges in the country. Therefore, efforts targeted at improving food safety and reducing incidences of foodborne diseases should not only focus on public awareness creation but should also design more comprehensive programmes to ensure the making of food safety rules and guidelines and enforcing compliance to facilitate availability and consumers' choice of safe foods. PMID:26686975

  13. Food nanotechnology – an overview

    PubMed Central

    Sekhon, Bhupinder S

    2010-01-01

    Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging. EU/WE/global legislation for the regulation of nanotechnology in food are meager. Moreover, current legislation appears unsuitable to nanotechnology specificity. PMID:24198465

  14. The Food Friends: Encouraging Preschoolers to Try New Foods

    ERIC Educational Resources Information Center

    Bellows, Laura; Anderson, Jennifer

    2006-01-01

    In response to concerns about children's eating behaviors, the Colorado Nutrition Network developed and tested Food Friends--Making New Foods Fun for Kids. The program was designed as a 12-week social marketing campaign aimed at encouraging preschool-age children to try new foods, such as Ugli Fruit, couscous, and daikon radish. Tasting novel…

  15. Children's Categorization of Foods: Clusters for Food Search Strategies

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The purpose of this study was to identify categories of similar foods that are meaningful to children to facilitate their food search in a computer-administered self-completed 24-hour dietary recall (24hdr). One hundred forty-eight 8- to 13-year0old children sorted 62 cards with food pictures, from ...

  16. New Dimensions of Food Safety and Food Quality Research

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Evolving consumer, regulatory, and market influences have resulted in significant changes in research directions in the broad areas of food safety and quality. In the food safety area, more attention is being placed on microbial food safety, and pathogenic microorganisms in particular. More rapid an...

  17. Reinforcement: Food Signals the Time and Location of Future Food

    ERIC Educational Resources Information Center

    Cowie, Sarah; Davison, Michael; Elliffe, Douglas

    2011-01-01

    It has long been understood that food deliveries may act as signals of future food location, and not only as strengtheners of prefood responding as the law of effect suggests. Recent research has taken this idea further--the main effect of food deliveries, or other "reinforcers", may be signaling rather than strengthening. The present experiment…

  18. Agrofuels, Food Sovereignty, and the Contemporary Food Crisis

    ERIC Educational Resources Information Center

    Rosset, Peter

    2009-01-01

    In this article, agrofuels are examined in the context of the world food price crisis and the "food sovereignty" proposal for addressing the crisis. Both short- and long-term causes of the crisis are examined, and while agrofuels are presently not a prime causal factor they are clearly contraindicated by the crisis. Food sovereignty, including a…

  19. Food Preparation. Michigan School Food Service Training Manual.

    ERIC Educational Resources Information Center

    Michigan State Univ., East Lansing. Cooperative Extension Service.

    This training manual on food preparation consists of 23 detailed lessons, ranging from an orientation to quality food production and the use and advantages of standardized recipes for bakery ingredients to the making of various desserts. Detailed definitions of words related to food preparation and innumerable handouts with titles like…

  20. Preparing Food for Preschoolers: A Guide for Food Service Personnel.

    ERIC Educational Resources Information Center

    Lundin, Janet, Ed.; O'Malley, Edward T., Ed.

    Guidelines and suggestions to help food service workers in children's day care centers plan, prepare, and serve a variety of nutritious, tasty, and attractive meals and snacks are presented. The following topics are included (subtopics are listed in parentheses): (1) preparation of food (seasoning foods; preparing meat, fish, vegetables, and…

  1. Novel food processing innovations to improve food safety and health

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Innovative food processing can be used to improve safety of specialty crops and their co-products, while improving sustainability of agricultural and food processing operations and enhancing overall nutritional quality of foods for both domestic and international consumers. The potential of various...

  2. Food Fortification Stability Study

    NASA Technical Reports Server (NTRS)

    Sirmons, T.; Cooper, M.; Douglas, G.

    2016-01-01

    NASA has established the goal of traveling beyond low-Earth orbit and extending manned exploration to Mars. The length of proposed Mars missions and the lack of resupply missions increases the importance of nutritional content in the food system, which will need a five year shelf life. The purpose of this research is to assess the stability of vitamin supplementation in traditionally processed spaceflight foods. It is expected that commercially available fortification nutrients will remain stable through a long duration exploration mission at sufficient levels if compatible formulation, processing, and storage temperatures are achieved. Five vitamins (vitamin E, vitamin K, pantothenic acid, folic acid, and thiamin) were blended into a vitamin premix (DSM, Freeport, TX) such that the vitamin concentration per serving equaled 25% of the recommended daily intake after two years of ambient storage. Four freeze-dried foods (Scrambled Eggs, Italian Vegetables, Potatoes Au Gratin, Noodles and Chicken) and four thermostabilized foods (Curry Sauce with Vegetables, Chicken Noodle Soup, Grilled Pork Chop, Rice with Butter) were produced, with and without the vitamin premix, to assess the impact of the added fortification on color and taste and to determine the stability of supplemental vitamins in spaceflight foods. The addition of fortification to spaceflight foods did not greatly alter the organoleptic properties of most products. In most cases, overall acceptability scores remained above 6.0 (minimum acceptable score) following six months and one year of low-temperature storage. Likewise, the color of fortified products appears to be preserved over one year of storage. The only exception was Grilled pork Chop and Chicken Noodle Soup whose individual components appear to degrade rapidly over one year of storage. Finally, most vitamins appear to be stable during long-term storage. The only exception was thiamin, which degraded rapidly during the first year of storage at 35

  3. 21 CFR 105.62 - Hypoallergenic foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Hypoallergenic foods. 105.62 Section 105.62 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.62 Hypoallergenic foods. If...

  4. 21 CFR 105.62 - Hypoallergenic foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Hypoallergenic foods. 105.62 Section 105.62 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.62 Hypoallergenic foods. If...

  5. 21 CFR 105.62 - Hypoallergenic foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Hypoallergenic foods. 105.62 Section 105.62 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.62 Hypoallergenic foods. If...

  6. 21 CFR 105.62 - Hypoallergenic foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Hypoallergenic foods. 105.62 Section 105.62 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.62 Hypoallergenic foods. If...

  7. 21 CFR 108.25 - Acidified foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Acidified foods. 108.25 Section 108.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... after these foods have entered into interstate commerce. The Commissioner of Food and Drugs...

  8. Food security under climate change

    NASA Astrophysics Data System (ADS)

    Hertel, Thomas W.

    2016-01-01

    Using food prices to assess climate change impacts on food security is misleading. Differential impacts on income require a broader measure of household well-being, such as changes in absolute poverty.

  9. Food Safety and Raw Milk

    MedlinePlus

    ... Food Safety Modernization Act Food Safety and Raw Milk Recommend on Facebook Tweet Share Compartir RAW MILK ... THIS: Real Stories About the Dangers of Raw Milk “My daughter turned into a completely different person ...

  10. Alternative food safety intervention technologies

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Alternative nonthermal and thermal food safety interventions are gaining acceptance by the food processing industry and consumers. These technologies include high pressure processing, ultraviolet and pulsed light, ionizing radiation, pulsed and radiofrequency electric fields, cold atmospheric plasm...

  11. Behind the Scenes: Food Lab

    NASA Video Gallery

    Astronaut Mike Massimino talks to Vicki Kloeris, NASA Food Scientist and manager of the Space Food Systems Laboratory at NASA's Johnson Space Center, about a special "All-American" meal for the STS...

  12. Rising Food Prices: Who's Responsible?

    ERIC Educational Resources Information Center

    Brown, Lester R.

    1973-01-01

    Rise in food prices can be partially attributed to the high food consumption level throughout Europe and North America, coupled with failure to evolve systems for more production of cattle, soybeans, and fisheries at lower cost. (PS)

  13. Infant Allergies and Food Sensitivities

    MedlinePlus

    ... Size Email Print Share Infant Allergies and Food Sensitivities Page Content Article Body Human breast milk typically ... your pediatrician about your family’s medical history. Food Sensitivities A few mothers notice minor reactions to other ...

  14. Super Kitchen Centralizes Food Service

    ERIC Educational Resources Information Center

    Modern Schools, 1975

    1975-01-01

    To centralize food service within the entire Pittsburgh school district, a 90,000-square-foot food service preparation building contains cranes and monorails to move 500-pound capacity vats throughout the kitchen. (Author/MLF)

  15. Psychological aspects of food allergy.

    PubMed

    Kelsay, Kim

    2003-01-01

    Food allergies may impact the emotions of patients through both direct and indirect mechanisms. Direct mechanisms include the effects on the central nervous system from biologic mediators released during an allergic reaction to food. Indirect mechanisms include the stress of coping with a food allergy--for example, food preparation and avoidance--as well as managing the fear of the potential consequences of ingesting the food. Indirect effects may also be mediated through family members--for example, the impact of a parent's stress on the child. These relationships are difficult to study, in part because many patients who report food allergy symptoms do not have objective symptoms when challenged with the offending food. Symptoms may be misinterpreted as food allergy more often by patients with certain psychological profiles. In this paper, relevant literature is reviewed, and clinical treatment designed to minimize the emotional suffering of patients and their families is presented through the description of a case vignette. PMID:12542993

  16. Climate change and food security.

    PubMed

    Gregory, P J; Ingram, J S I; Brklacich, M

    2005-11-29

    Dynamic interactions between and within the biogeophysical and human environments lead to the production, processing, distribution, preparation and consumption of food, resulting in food systems that underpin food security. Food systems encompass food availability (production, distribution and exchange), food access (affordability, allocation and preference) and food utilization (nutritional and societal values and safety), so that food security is, therefore, diminished when food systems are stressed. Such stresses may be induced by a range of factors in addition to climate change and/or other agents of environmental change (e.g. conflict, HIV/AIDS) and may be particularly severe when these factors act in combination. Urbanization and globalization are causing rapid changes to food systems. Climate change may affect food systems in several ways ranging from direct effects on crop production (e.g. changes in rainfall leading to drought or flooding, or warmer or cooler temperatures leading to changes in the length of growing season), to changes in markets, food prices and supply chain infrastructure. The relative importance of climate change for food security differs between regions. For example, in southern Africa, climate is among the most frequently cited drivers of food insecurity because it acts both as an underlying, ongoing issue and as a short-lived shock. The low ability to cope with shocks and to mitigate long-term stresses means that coping strategies that might be available in other regions are unavailable or inappropriate. In other regions, though, such as parts of the Indo-Gangetic Plain of India, other drivers, such as labour issues and the availability and quality of ground water for irrigation, rank higher than the direct effects of climate change as factors influencing food security. Because of the multiple socio-economic and bio-physical factors affecting food systems and hence food security, the capacity to adapt food systems to reduce their

  17. Quantifying food waste in Hawaii's food supply chain.

    PubMed

    Loke, Matthew K; Leung, PingSun

    2015-12-01

    Food waste highlights a considerable loss of resources invested in the food supply chain. While it receives a lot of attention in the global context, the assessment of food waste is deficient at the sub-national level, owing primarily to an absence of quality data. This article serves to explore that gap and aims to quantify the edible weight, economic value, and calorie equivalent of food waste in Hawaii. The estimates are based on available food supply data for Hawaii and the US Department of Agriculture's (USDA's) loss-adjusted food availability data for defined food groups at three stages of the food supply chain. At its highest aggregated level, we estimate Hawaii's food waste generation at 237,122 t or 26% of available food supply in 2010. This is equivalent to food waste of 161.5 kg per person, per annum. Additionally, this food waste is valued at US$1.025 billion annually or the equivalent of 502.6 billion calories. It is further evident that the occurrence of food waste by all three measures is highest at the consumer stage, followed by the distribution and retail stage, and is lowest at the post-harvest and packing stage. The findings suggest that any meaningful intervention to reduce food waste in Hawaii should target the consumer, and distribution and retail stages of the food supply chain. Interventions at the consumer stage should focus on the two protein groups, as well as fresh fruits and fresh vegetables. PMID:26446198

  18. Chemically regenerated foods.

    NASA Technical Reports Server (NTRS)

    Shapira, J.

    1971-01-01

    The raw materials for the synthesis of food for the crew of a spacecraft would be the major metabolic products carbon dioxide and water. Synthetic processes could develop carbohydrates, fats, or proteins. The one potential method of sugar synthesis which has received most attention makes use of the formose reaction. Various aspects of this method are discussed, giving attention also to the nutritional qualities of formose sugars. Questions regarding the utilization of glycerol, propylene glycol, and ethanol as dietary components are also examined. The possibility is considered to use the triglyceride triacetin as food. The use of free amino acids does not appear promising. Methods are described for the synthesis of formaldehyde from carbon dioxide and the synthesis of glycerol from formaldehyde.

  19. Texture of Frozen Food

    NASA Astrophysics Data System (ADS)

    Wani, Kohmei

    Quantitative determination of textural quality of frozen food due to freezing and storage conditions is complicated,since the texture is consisted of multi-dimensiona1 factors. The author reviewed the importance of texture in food quality and the factors which is proposed by a priori estimation. New classification of expression words of textural properties by subjective evaluation and an application of four elements mechanical model for analysis of physical characteristics was studied on frozen meat patties. Combination of freezing-thawing condition on the subjective properties and physiochemical characteristics of beef lean meat and hamachi fish (Yellow-tail) meat was studied. Change of the plasticity and the deformability of these samples differed by freezing-thawing rate and cooking procedure. Also optimum freezing-thawing condition was differed from specimens.

  20. [Biologically active food additives].

    PubMed

    Velichko, M A; Shevchenko, V P

    1998-07-01

    More than half out of 40 projects for the medical science development by the year of 2000 have been connected with the bio-active edible additives that are called "the food of XXI century", non-pharmacological means for many diseases. Most of these additives--nutricevtics and parapharmacevtics--are intended for the enrichment of food rations for the sick or healthy people. The ecologicaly safest and most effective are combined domestic adaptogens with immuno-modulating and antioxidating action that give anabolic and stimulating effect,--"leveton", "phytoton" and "adapton". The MKTs-229 tablets are residue discharge means. For atherosclerosis and general adiposis they recommend "tsar tablets" and "aiconol (ikhtien)"--on the base of cod-liver oil or "splat" made out of seaweed (algae). All these preparations have been clinically tested and received hygiene certificates from the Institute of Dietology of the Russian Academy of Medical Science. PMID:9752776

  1. Spices as functional foods.

    PubMed

    Viuda-Martos, M; Ruiz-Navajas, Y; Fernández-López, J; Pérez-Alvarez, J A

    2011-01-01

    Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavor enhancers. Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health. Both in vitro and in vivo studies have demonstrated how these substances act as antioxidants, digestive stimulants, and hypolipidemics and show antibacterial, anti-inflammatory, antiviral, and anticancerigenic activities. These beneficial physiological effects may also have possible preventative applications in a variety of pathologies. The aim of this review is to present an overview of the potential of spices and aromatic herbs as functional foods. PMID:21229415

  2. Food Service and Nutritional Needs

    NASA Technical Reports Server (NTRS)

    Kerwin, J.

    1985-01-01

    The difficulty is that as we go into the Space Station world, the cost, effort, hardware, food trash, and food waste that the food service system will generate (which is quite tolerable on a 7 day mission), probably will be intolerable on a 90 day Space Station mission. The challenge in the food service supply is not so much packaging but systems engineering. The big constraints are in the supply pipeline. Those constraints and the possible tradeoffs are discussed.

  3. Cactus: a medicinal food.

    PubMed

    Shetty, Anoop A; Rana, M K; Preetham, S P

    2012-10-01

    With excellent quality and flavour of fresh fruits, young leaves of cactus serve as nutritious vegetable and salad dish and the immature fruits for making mock-gherkins. Cactus, with high water use efficiency produce forage for animals, vegetables, and fruits with 14% glucose. Traditionally cactus used as a valuable health supporting nutrient and it also has applications in pharmaceutical industries. Cactus with number of uses has immense potential to be the food of future. PMID:24082263

  4. Breastfeeding and food security.

    PubMed

    1996-01-01

    Food security is especially important for mothers with infants and young children. Poor mothers or mothers living in harsh conditions (refugee camp, war zone, economic embargo, or natural disaster) who were not encouraged to breast feed face each day the need to respond to their hungry children. Protection of optimal breast feeding practices is a top priority. There are about 50 million refugees and internally displaced people in the world. This number increases by 12% annually. Around 2 million of these people are new mothers. Urban centers in both the developed and developing countries have increasing populations of unemployed and working poor. These people cannot afford breast milk substitutes. North American food banks cannot respond to the many requests for infant formula. Lack of potable water and a dependency on unavailable infant formula and supplies partially contributed to the increase in infant mortality rates in the war zones of Iraq and Bosnia. The increased dependency of sourcing clean water, an inexpensive and inferior breast milk substitute, and fuel for preparation must not exacerbate the burden of food insecurity for new mothers. Lactating mothers need nutritional and social support so they can meet their own needs and those of their children. UN agencies, governments, and infant feeding organizations have developed guidelines to support breast feeding in emergency and relief conditions and to make sure that infant formula manufacturers do not target families in emergencies. The solution to food insecurity is to feed the mother so she can feed her child. Successful breast feeding helps the mother's self-esteem and confidence, which in turn helps her care for herself and her family. Challenges in infant feeding policies include effecting effective promotion, protection, and support of breast feeding in emergencies; reducing unnecessary risks to mothers and infants when there is a limited need for breast milk substitutes; and countering the apparent

  5. Commodities into food.

    PubMed

    Edelman, J; Fewell, A

    1985-09-12

    It is not surprising that past predictions of the extent of adoption of new technology by the food and agricultural industries have only been partly realized. This is a result of the difficulty of forecasting the take-up of technology that is capable of being transferred from other industries, for example, process control methods and the advent of new packaging materials. Most technology that is adopted is normally incremental over the existing technology and forecasting of this type is best done by specific experts within the industry. Factors which influence uptake of technology in the food industry include not only the available technology, but also the supply of raw materials, economics and disposable income, food habits, health and nutrition and market requirements. In addition to these there is legislation, which imposes compositional, labelling and trade requirements on grower, processor and retailer. New products and processes are determined by all these factors, the overriding influence being the consumer's requirement for palatable and nutritious foods that provide value for money. In the cereals-processing industry significant developments have taken place in the provision of U.K. wheat varieties for breadmaking. The U.K. is now in the position where the bulk of its breadmaking wheats are homegrown. Further advances can be make by investing in applied research into those characteristics of bread wheats which are determinants of good bread flours, that in turn will help in the provision of suitable bread wheat varieties. A less traditional area is that of flour fractionation.(ABSTRACT TRUNCATED AT 250 WORDS) PMID:2865759

  6. Food for fuel

    SciTech Connect

    Bell, J.

    1982-05-01

    Cassava, sugar cane, grain crops, molasses - all are potential feedstocks for ethanol production. Brazil has taken a clear lead in converting food crops into ethanol fuels for the automobile, but other countries may follow and the economic consequences could be considerable. This article looks at the various options. The total activity involved in fuel ethanol production and usage is considered as comprising three related components: feedstock production, ethanol production and application of the ethanol as a transport fuel.

  7. Toddlers' food preferences. The impact of novel food exposure, maternal preferences and food neophobia.

    PubMed

    Howard, Anika J; Mallan, Kimberley M; Byrne, Rebecca; Magarey, Anthea; Daniels, Lynne A

    2012-12-01

    Food preferences have been identified as a key determinant of children's food acceptance and consumption. The aim of this study was to identify factors that influence children's liking for fruits, vegetables and non-core foods. Participants were Australian mothers (median age at delivery=31years, 18-46years) and their two-year-old children (M=24months, SD=1month; 52% female) allocated to the control group (N=245) of the NOURISH RCT. The effects of repeated exposure to new foods, maternal food preferences and child food neophobia on toddlers' liking of vegetables, fruits and non-core foods and the proportion never tried were examined via hierarchical regression models; adjusting for key maternal (age, BMI, education) and child covariates (birth weight Z-score, gender), duration of breastfeeding and age of introduction to solids. Maternal preferences corresponded with child preferences. Food neophobia among toddlers was associated with liking fewer vegetables and fruits, and trying fewer vegetables. Number of repeated exposures to new food was not significantly associated with food liking at this age. Results highlight the need to: (i) encourage parents to offer a wide range of foods, regardless of their own food preferences, and (ii) provide parents with guidance on managing food neophobia. PMID:22940687

  8. Inclusion of Fermented Foods in Food Guides around the World

    PubMed Central

    Chilton, Stephanie N.; Burton, Jeremy P.; Reid, Gregor

    2015-01-01

    Fermented foods have been a well-established part of the human diet for thousands of years, without much of an appreciation for, or an understanding of, their underlying microbial functionality, until recently. The use of many organisms derived from these foods, and their applications in probiotics, have further illustrated their impact on gastrointestinal wellbeing and diseases affecting other sites in the body. However, despite the many benefits of fermented foods, their recommended consumption has not been widely translated to global inclusion in food guides. Here, we present the case for such inclusion, and challenge health authorities around the world to consider advocating for the many benefits of these foods. PMID:25580813

  9. Image Analysis of Foods.

    PubMed

    Russ, John C

    2015-09-01

    The structure of foods, both natural and processed ones, is controlled by many variables ranging from biology to chemistry and mechanical forces. The structure also controls many of the properties of the food, including consumer acceptance, taste, mouthfeel, appearance, and so on, and nutrition. Imaging provides an important tool for measuring the structure of foods. This includes 2-dimensional (2D) images of surfaces and sections, for example, viewed in a microscope, as well as 3-dimensional (3D) images of internal structure as may be produced by confocal microscopy, or computed tomography and magnetic resonance imaging. The use of images also guides robotics for harvesting and sorting. Processing of images may be needed to calibrate colors, reduce noise, enhance detail, and delineate structure and dimensions. Measurement of structural information such as volume fraction and internal surface areas, as well as the analysis of object size, location, and shape in both 2- and 3-dimensional images is illustrated and described, with primary references and examples from a wide range of applications. PMID:26270611

  10. Teleconnected food supply shocks

    NASA Astrophysics Data System (ADS)

    Bren d'Amour, Christopher; Wenz, Leonie; Kalkuhl, Matthias; Steckel, Jan Christoph; Creutzig, Felix

    2016-03-01

    The 2008-2010 food crisis might have been a harbinger of fundamental climate-induced food crises with geopolitical implications. Heat-wave-induced yield losses in Russia and resulting export restrictions led to increases in market prices for wheat across the Middle East, likely contributing to the Arab Spring. With ongoing climate change, temperatures and temperature variability will rise, leading to higher uncertainty in yields for major nutritional crops. Here we investigate which countries are most vulnerable to teleconnected supply-shocks, i.e. where diets strongly rely on the import of wheat, maize, or rice, and where a large share of the population is living in poverty. We find that the Middle East is most sensitive to teleconnected supply shocks in wheat, Central America to supply shocks in maize, and Western Africa to supply shocks in rice. Weighing with poverty levels, Sub-Saharan Africa is most affected. Altogether, a simultaneous 10% reduction in exports of wheat, rice, and maize would reduce caloric intake of 55 million people living in poverty by about 5%. Export bans in major producing regions would put up to 200 million people below the poverty line at risk, 90% of which live in Sub-Saharan Africa. Our results suggest that a region-specific combination of national increases in agricultural productivity and diversification of trade partners and diets can effectively decrease future food security risks.

  11. Estuarine Food for Thought

    NASA Astrophysics Data System (ADS)

    M�ller-Solger, A. B.; M�ller-Navarra, D. B.

    2002-12-01

    Recent research in animal and human nutrition has shown the importance of long-chain polyunsaturated fatty acids (LC-PUFA) such as the n-3 LC-PUFA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These LC-PUFA are needed for healthy development and functioning of the nervous and vascular systems. De novo synthesis or elongation to LC-PUFA in animals is inefficient at best; thus sufficient amounts of these PUFA must be supplied by food sources. Algae, especially diatoms, dinoflagellates, and cryptophytes, are the quantitatively most important producers of EPA and DHA. These types of algae often dominate estuarine producer communities. The upper San Francisco Estuary is no exception, and we found its LC-PUFA-rich phytoplankton biomass, but not the quantitatively prevalent terrestrial plant detritus, to be highly predictive of zooplankton (Daphnia) growth. In contrast, in freshwater lakes dominated by relatively LC-PUFA-poor phytoplankton, EPA, not total phytoplankton biomass, best predicted Daphnia growth. The commonly high abundance of LC-PUFA-rich algae in estuaries may help explain the high trophic efficiencies in these systems and resulting high consumer production. Moreover, LC-PUFA-rich estuarine food resources may also provide essential nutrition and associated health and evolutionary benefits to land-dwelling consumers of such foods, including humans. Ensuring LC-PUFA-rich, uncontaminated estuarine production is thus an important goal for estuarine restoration and a convincing argument for estuarine conservation.

  12. Teleconnected food supply shocks

    NASA Astrophysics Data System (ADS)

    Bren d’Amour, Christopher; Wenz, Leonie; Kalkuhl, Matthias; Steckel, Jan Christoph; Creutzig, Felix

    2016-03-01

    The 2008–2010 food crisis might have been a harbinger of fundamental climate-induced food crises with geopolitical implications. Heat-wave-induced yield losses in Russia and resulting export restrictions led to increases in market prices for wheat across the Middle East, likely contributing to the Arab Spring. With ongoing climate change, temperatures and temperature variability will rise, leading to higher uncertainty in yields for major nutritional crops. Here we investigate which countries are most vulnerable to teleconnected supply-shocks, i.e. where diets strongly rely on the import of wheat, maize, or rice, and where a large share of the population is living in poverty. We find that the Middle East is most sensitive to teleconnected supply shocks in wheat, Central America to supply shocks in maize, and Western Africa to supply shocks in rice. Weighing with poverty levels, Sub-Saharan Africa is most affected. Altogether, a simultaneous 10% reduction in exports of wheat, rice, and maize would reduce caloric intake of 55 million people living in poverty by about 5%. Export bans in major producing regions would put up to 200 million people below the poverty line at risk, 90% of which live in Sub-Saharan Africa. Our results suggest that a region-specific combination of national increases in agricultural productivity and diversification of trade partners and diets can effectively decrease future food security risks.

  13. Phytoalexin-Enriched Functional Foods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Functional foods have been a developing area of food science research for the last decade. Many foods are derived from plants that naturally contain compounds beneficial to human health and can often prevent certain diseases. Plant containing phytochemicals with potent anticancer and antioxidant a...

  14. Food that Fools the Eye

    ERIC Educational Resources Information Center

    Serre, Camille M.

    2009-01-01

    Toilet-paper food sculpture is an integral part of the art curriculum at Silver Creek Middle School in Sellersburg, Indiana. The author describes techniques on how to create realistic food sculptures using toilet paper, water, and tempera paint. Students of all ages and skill levels enjoy this project because everyone relates to food and a sense…

  15. Food Marketing in Irish Schools

    ERIC Educational Resources Information Center

    Kelly, Colette; Clerkin, Pauline; Gabhainn, Saoirse Nic; Mulvihill, Maureen

    2010-01-01

    Purpose: Schools are thought to represent a growing marketing opportunity for food advertisers in many countries. Marketing of unhealthy food to children is linked to the increased prevalence of obesity worldwide. This paper aims to explore ways in which schools respond to commercial activity around food marketing. Design/methodology/approach: A…

  16. Food Insecurity And Health Outcomes.

    PubMed

    Gundersen, Craig; Ziliak, James P

    2015-11-01

    Almost fifty million people are food insecure in the United States, which makes food insecurity one of the nation's leading health and nutrition issues. We examine recent research evidence of the health consequences of food insecurity for children, nonsenior adults, and seniors in the United States. For context, we first provide an overview of how food insecurity is measured in the country, followed by a presentation of recent trends in the prevalence of food insecurity. Then we present a survey of selected recent research that examined the association between food insecurity and health outcomes. We show that the literature has consistently found food insecurity to be negatively associated with health. For example, after confounding risk factors were controlled for, studies found that food-insecure children are at least twice as likely to report being in fair or poor health and at least 1.4 times more likely to have asthma, compared to food-secure children; and food-insecure seniors have limitations in activities of daily living comparable to those of food-secure seniors fourteen years older. The Supplemental Nutrition Assistance Program (SNAP) substantially reduces the prevalence of food insecurity and thus is critical to reducing negative health outcomes. PMID:26526240

  17. Radio frequency processing of food

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The IFT 2016 food expo, which was home to 2,695 booths, was both exciting and educational for those who wished to learn more about food processing. From pumps to small-scale unit operations to commercial equipment, exhibitors highlighted both traditional and innovative food processing solutions for ...

  18. Local Effects of Delayed Food

    ERIC Educational Resources Information Center

    Davison, Michael; Baum, William M.

    2007-01-01

    Five pigeons were trained on a procedure in which seven concurrent variable-interval schedules arranged seven different food-rate ratios in random sequence in each session. Each of these components lasted for 10 response-produced food deliveries, and components were separated by 10-s blackouts. We varied delays to food (signaled by blackout)…

  19. Food Services 103, 203, 303.

    ERIC Educational Resources Information Center

    Manitoba Dept. of Education, Winnipeg. Div. of Vocational Education.

    This curriculum guide provides 15 blocks/credits of instruction for a food services program. The program for grades 10-12 is designed to provide students with the foundation for a successful and safety-conscious career in the field of food services. Each of the three courses--Food Services 103, 203, and 303--consists of four blocks of one credit…

  20. Hendrix College Local Food Project.

    ERIC Educational Resources Information Center

    Valen, Gary L.

    1992-01-01

    By purchasing locally grown foods, Hendrix College (Arkansas) has found it can offer better nutrition, cut environmental damage, and spur economic development. The Local Food Project has reduced the amount of food purchased out of state from 90-70 percent, and is aiming for 50 percent in three years. Student participation is integral. (Author/MSE)

  1. Food Crystallization and Egg Products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sugar, salt, lactose, tartaric acid and ice are examples of constituents than can crystallize in foods. Crystallization in a food product can be either beneficial or detrimental and is of particular importance in candy and frozen desserts. The most common crystal in foods is sugar which affects th...

  2. Food & Environment. Teaching Global Issues.

    ERIC Educational Resources Information Center

    Gage, Susan

    1989-01-01

    Through articles and activities designed for the senior secondary level, students examine the food production system in British Columbia and the world and explore creative, sustainable alternatives for food production. A description of raising food in the first world with the critical issues of energy use and environmental degradation precedes a…

  3. INFOODS guidelines for food matching

    Technology Transfer Automated Retrieval System (TEKTRAN)

    It is necessary to match food consumption data with food composition data in order to calculate estimates of nutrient intakes and dietary exposure. This can be done manually or through an automated system. As food matching procedures are key to obtaining high quality estimations of nutrient intake...

  4. Seeing Children's Pleasure with Food

    ERIC Educational Resources Information Center

    Curtis, Deb

    2010-01-01

    Children's relationship with food in early childhood programs is often a complex topic. Families have concerns about "picky eaters" and teachers feel pressure to make sure that children eat enough while in their care. Children bring snacks that teachers describe as junk food and believe this negatively impacts children's behavior. Foods marketed…

  5. Hispanics in Fast Food Jobs.

    ERIC Educational Resources Information Center

    Charner, Ivan; Fraser, Bryna Shore

    A study examined the employment of Hispanics in the fast-food industry. Data were obtained from a national survey of employees at 279 fast-food restaurants from seven companies in which 194 (4.2 percent) of the 4,660 respondents reported being Hispanic. Compared with the total sample, Hispanic fast-food employees were slightly less likely to be…

  6. Food products for space applications

    NASA Technical Reports Server (NTRS)

    Cope, P. S.; Larson, R. W.

    1968-01-01

    Specially-prepared foodstuffs supply an astronaut with a diet containing his basic nutritional requirements in a form that is useful in his enironment. Several edible coatings preserve foods and give loose foods form and firmness. These coatings aid in packaging and give the food slip for easy removal from the package.

  7. Food Science and Technology Abstracts.

    ERIC Educational Resources Information Center

    Cohen, Elinor; Federman, Joan

    1979-01-01

    Introduces the reader to the Food Science and Technology Abstracts, a data file that covers worldwide literature on human food commodities and aspects of food processing. Topics include scope, subject index, thesaurus, searching online, and abstracts; tables provide a comparison of ORBIT and DIALOG versions of the file. (JD)

  8. Gathering and Preparing Wild Foods

    ERIC Educational Resources Information Center

    Curry, A. Dudley; Williams, Robert A.

    1975-01-01

    Discussed are the applications of gathering and preparing wild foods to environmental, survival, career, and community education programs. It recommends wild foods activities be used to stimulate social and historical studies of "return-to-nature" life styles. Wild food study also emphasizes man as part of the environment. (MR)

  9. When Food Is a Foe.

    ERIC Educational Resources Information Center

    Fitzgerald, Patricia L.

    1998-01-01

    Although only 5% of the population has severe food allergies, school business officials must be prepared for the worst-case scenario. Banning foods and segregating allergic children are harmful practices. Education and sensible behavior are the best medicine when food allergies and intolerances are involved. Resources are listed. (MLH)

  10. Phytoalexin-enriched functional foods.

    PubMed

    Boue, Stephen M; Cleveland, Thomas E; Carter-Wientjes, Carol; Shih, Betty Y; Bhatnagar, Deepak; McLachlan, John M; Burow, Matthew E

    2009-04-01

    Functional foods have been a developing area of food science research for the past decade. Many foods are derived from plants that naturally contain compounds beneficial to human health and can often prevent certain diseases. Plants containing phytochemicals with potent anticancer and antioxidant activities have spurred development of many new functional foods. This has led to the creation of functional foods to target health problems such as obesity and inflammation. More recent research into the use of plant phytoalexins as nutritional components has opened up a new area of food science. Phytoalexins are produced by plants in response to stress, fungal attack, or elicitor treatment and are often antifungal or antibacterial compounds. Although phytoalexins have been investigated for their possible role in plant defense, until recently they have gone unexplored as nutritional components in human foods. These underutilized plant compounds may possess key beneficial properties including antioxidant activity, anti-inflammation activity, cholesterol-lowering ability, and even anticancer activity. For these reasons, phytoalexin-enriched foods would be classified as functional foods. These phytoalexin-enriched functional foods would benefit the consumer by providing "health-enhanced" food choices and would also benefit many underutilized crops that may produce phytoalexins that may not have been considered to be beneficial health-promoting foods. PMID:19334749

  11. Food Supply and Food Safety Issues in China

    PubMed Central

    Lam, Hon-Ming; Remais, Justin; Fung, Ming-Chiu; Xu, Liqing; Sun, Samuel Sai-Ming

    2013-01-01

    Food supply and food safety are major global public health issues, and are particularly important in heavily populated countries such as China. Rapid industrialisation and modernisation in China are having profound effects on food supply and food safety. In this Review, we identified important factors limiting agricultural production in China, including conversion of agricultural land to other uses, freshwater deficits, and soil quality issues. Additionally, increased demand for some agricultural products is examined, particularly those needed to satisfy the increased consumption of animal products in the Chinese diet, which threatens to drive production towards crops used as animal feed. Major sources of food poisoning in China include pathogenic microorganisms, toxic animals and plants entering the food supply, and chemical contamination. Meanwhile, two growing food safety issues are illegal additives and contamination of the food supply by toxic industrial waste. China’s connections to global agricultural markets are also having important effects on food supply and food safety within the country. Although the Chinese Government has shown determination to reform laws, establish monitoring systems, and strengthen food safety regulation, weak links in implementation remain. PMID:23746904

  12. Food supply and food safety issues in China.

    PubMed

    Lam, Hon-Ming; Remais, Justin; Fung, Ming-Chiu; Xu, Liqing; Sun, Samuel Sai-Ming

    2013-06-01

    Food supply and food safety are major global public health issues, and are particularly important in heavily populated countries such as China. Rapid industrialisation and modernisation in China are having profound effects on food supply and food safety. In this Review, we identified important factors limiting agricultural production in China, including conversion of agricultural land to other uses, freshwater deficits, and soil quality issues. Additionally, increased demand for some agricultural products is examined, particularly those needed to satisfy the increased consumption of animal products in the Chinese diet, which threatens to drive production towards crops used as animal feed. Major sources of food poisoning in China include pathogenic microorganisms, toxic animals and plants entering the food supply, and chemical contamination. Meanwhile, two growing food safety issues are illegal additives and contamination of the food supply by toxic industrial waste. China's connections to global agricultural markets are also having important effects on food supply and food safety within the country. Although the Chinese Government has shown determination to reform laws, establish monitoring systems, and strengthen food safety regulation, weak links in implementation remain. PMID:23746904

  13. The scenario of norovirus contamination in food and food handlers.

    PubMed

    Tuan Zainazor, C; Hidayah, M S Noor; Chai, L C; Tunung, R; Ghazali, F Mohamad; Son, R

    2010-02-01

    Recently, many cases related to viral gastroenteritis outbreaks have been reported all over the world. Noroviruses are found to be leading as the major cause of outbreaks of acute gastroenteritis. Patients with the acute gastroenteritis normally found to be positive with norovirus when stools and vomit were analyzed. This paper reviews various activities and previous reports that describe norovirus contaminated in various food matrixes and relationship between food handlers. Lately, a numbers of norovirus outbreaks have been reported which are involved fresh produce (such as vegetables, fruits), shellfish and prepared food. Food produces by infected food handlers may therefore easily contaminated. In addition, food that required much handling and have been eaten without heat treatment gave the high risk for getting foodborne illnesses. The standard method for detection of norovirus has already been available for stool samples. However, only few methods for detection of norovirus in food samples have been developed until now. PMID:20208424

  14. Low GI Food with Barley in Space Foods

    NASA Astrophysics Data System (ADS)

    Katayama, Naomi; Sugimoto, Manabu; Hashimoto, Hirofumi; Kihara, Makoto; Yamashita, Masamichi; Space Agriculture Task Force

    The construction of the life-support system to perform space, moon base, Mars emigration is demanded. The space foods will play a very important role of life support on this occasion. Particularly, in environment of the microgravity, our metabolism becomes less than the face of the Earth. The management of the blood sugar level is very important. We need to eat the meal which will be rise in blood sugar level slowly. The barley which includes much water-soluble dietary fibers is helpful to make low GI space food. After eating 30% barley with unpolished rice, blood sugar level was rise slowly. The cooking process is very important to our body in thinking about digestion and absorption. Soft foods, long-heated foods and grind-foods are easy to digest. After eating these-foods, our blood sugar level will rise, easily. We introduce the space foods with 30% wheat that the blood sugar level is hard to rising.

  15. [Review of food policy approaches: from food security to food sovereignty (2000-2013)].

    PubMed

    López-Giraldo, Luis Alirio; Franco-Giraldo, Álvaro

    2015-07-01

    Food policies have attracted special interest due to the global food crisis in 2008 and promotion of the Millennium Development Goals, leading to approaches by different fields. This thematic review aims to describe the main theoretical and methodological approaches to food security and food sovereignty policies. A search was performed in databases of scientific journals from 2000 to 2013. 320 complete articles were selected from a total of 2,699. After reading the articles to apply the inclusion criteria, 55 items were maintained for analysis. In conclusion, with the predominance of food security as a guiding policy, food sovereignty has emerged as a critical response to be included in designing and researching food policies. Food policies are essential for achieving public health goals. Public health should thus take a leading role in linking and orienting such policies. PMID:26248092

  16. Regulatory aspects of functional foods.

    PubMed

    Ovesen, L

    1997-10-01

    Functional foods and claims belong together, so that many people would define functional goods as those which are claimed to have health-promoting effects. Within the EU such claims are regulated by the Food Labelling Regulations, which prohibit food labelling or advertising to claim that a particular food has the property of preventing, treating or curing a disease, or any reference to such property. Food Labelling Regulations are obviously interpreted differently within the EU; but whatever the interpretation, allagree that claims must not be misleading, and consequently should be based on sound scientific data. PMID:9466120

  17. Oral Immunotherapy for Food Allergy.

    PubMed

    Burbank, Allison J; Sood, Puja; Vickery, Brian P; Wood, Robert A

    2016-02-01

    Food allergy is a potentially life-threatening condition with no approved therapies, apart from avoidance and injectable epinephrine for acute allergic reactions. Oral immunotherapy (OIT) is an experimental treatment in which food-allergic patients consume gradually increasing quantities of the food to increase their threshold for allergic reaction. This therapy carries significant risk of allergic reactions. The ability of OIT to desensitize patients to particular foods is well-documented, although the ability to induce tolerance has not been established. This review focuses on recent studies for the treatment of food allergies such as cow's milk, hen's egg, and peanut. PMID:26617227

  18. From Food to Fuel: Perceptions of Exercise and Food in a Community of Food Bloggers

    ERIC Educational Resources Information Center

    Lynch, Meghan

    2012-01-01

    Objective: An investigation of the discussion surrounding the relationship between food and exercise in one community of photography-based food blogs that past research has identified as exhibiting characteristics of dietary restraint. Design: Forty-five blogs written by young adult women belonging to a food-blogging community were selected for…

  19. Increasing Variety of Foods Consumed by Blending Nonpreferred Foods into Preferred Foods

    ERIC Educational Resources Information Center

    Mueller, Michael M.; Piazza, Cathleen C.; Patel, Meeta R.; Kelley, Michael E.; Pruett, Angela

    2004-01-01

    A treatment with differential or noncontingent reinforcement and nonremoval of the spoon increased the acceptance of one or two of 16 foods for 2 participants with severe food refusal. These differential levels of acceptance were demonstrated empirically in an ABAB design in which A was the presentation of the accepted (preferred) foods and B was…

  20. Southwest Border Food Safety and Defense Center: Creative Ideas for Promoting Food Safety and Food Protection

    ERIC Educational Resources Information Center

    Koukel, Sonja

    2015-01-01

    Foodborne illness has a significant impact on public health and consumer confidence in the U.S. The Southwest Border Food Safety and Defense Center was established to provide educational programs, trainings, and workshops to address the health and well-being of consumers as it relates to food safety and food protection. A partnership between New…

  1. [Organoleptic analysis of food packaging].

    PubMed

    Stelmach, Agnieszka; Cwiek-Ludwicka, Kazimiera

    2006-01-01

    The basic rules for the organoleptic analysis of food contact materials and food packaging and the criteria of their assessment was presented. According to the EU legislation food contact materials can not release their constituents into the food in quantities that can be harmful for the consumers and/or can change the organoleptic characteristics of food. Conformity of food contact materials and food packaging with the regulation for overall and specific migration and organoleptic characteristics should be shown by their performance in relevant tests. The standardised method for the organoleptic analysis of the food contact materials does not exist in the UE. Member States use the own methods published as national standards. For sensory analysis of foreign taste and odour Poland uses the triangle method according to Polish Standard PN-87/O-79114. Some countries use Robinson test according to German Standard DIN 10955. These two tests are basing on the same principle. Food contact materials and food packaging, which give negative results in sensory analysis can not be used in direct contact with food, even though all testing parameters in overall and specific migration were fulfil the requirements for the permissible limits. PMID:17713198

  2. Nutritional sustainability of pet foods.

    PubMed

    Swanson, Kelly S; Carter, Rebecca A; Yount, Tracy P; Aretz, Jan; Buff, Preston R

    2013-03-01

    Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system. PMID:23493530

  3. Studies of food drug interactions.

    PubMed

    Aman, Syed Faisal; Hassan, Fouzia; Naqvi, Baqar S; Hasan, Syed Muhammmad Farid

    2010-07-01

    Medicines can treat and alleviate many diseases provided that they must be taken properly to ensure that they are safe and useful. One issue related with the medicines is that whether to take on empty stomach or with food. The present work gives information regarding food-drug interactions that were studied by collecting seventy five prescriptions from various hospitals. In most of the collected prescriptions, food-drug interactions were detected using the literature available. It was also found that only few studies have been carried out so far on the effect of food on drug disposition in the Asian population. Thus more studies on food-drug interactions particularly in the local population is recommended in order to determine the effect of food and food components on drug disposition and to the kinetics of the drugs which has not yet well highlighted in this part of the world. PMID:20566446

  4. Clinical presentations of food allergy.

    PubMed

    Mansoor, Darlene K; Sharma, Hemant P

    2011-04-01

    Food allergies are immune-mediated responses to food proteins. Because of differences in the underlying immunologic mechanisms, there are varying clinical presentations of food allergy. This article discusses the manifestations of IgE-mediated disorders, including urticaria and angioedema, rhinoconjunctivitis, asthma, gastrointestinal anaphylaxis, generalized anaphylaxis, food-dependent exercise-induced anaphylaxis, and oral allergy syndrome. It also reviews the presentations of mixed IgE- and cell-mediated disorders, including atopic dermatitis and eosinophilic gastrointestinal disorders. Finally, the manifestations of cell-mediated food allergies are discussed, including dietary protein-induced proctitis and proctocolitis, food protein-induced enterocolitis syndrome, celiac disease, and food-induced pulmonary hemosiderosis. PMID:21453804

  5. Skylab food system laboratory support

    NASA Technical Reports Server (NTRS)

    Sanford, D.

    1974-01-01

    A summary of support activities performed to ensure the quality and reliability of the Skylab food system design is reported. The qualification test program was conducted to verify crew compartment compatibility, and to certify compliance of the food system with nutrition, preparation, and container requirements. Preflight storage requirements and handling procedures were also determined. Information on Skylab food items was compiled including matters pertaining to serving size, preparation information, and mineral, calorie, and protein content. Accessory hardware and the engraving of food utensils were also considered, and a stowage and orientation list was constructed which takes into account menu use sequences, menu items, and hardware stowage restrictions. A food inventory system was established and food thermal storage tests were conducted. Problems and comments pertaining to specific food items carried onboard the Skylab Workshop were compiled.

  6. Overview of food allergy diagnosis

    PubMed Central

    MANEA, IRENA; AILENEI, ELENA; DELEANU, DIANA

    2016-01-01

    Food allergy is a condition with significant social and economic impact and a topic of intense concern for scientists and clinicians alike. Worldwide, over 220 million people suffer from some form of food allergy, but the number reported is just the tip of the iceberg. Recent years have brought new perspectives in diagnosing food allergy. Elucidating incriminated immunological mechanisms, along with drawing the clinical phenotype of food hypersensitivity reactions ensures an accurate diagnosis of food allergy. Moreover, molecular based allergy diagnosis, which is increasingly used in routine care, is a stepping-stone to improved management of food allergy patients. The aim of this review is to summarize the topic of IgE-mediated food allergy from the perspective of current diagnostic methods. PMID:27004019

  7. Food selection for endurance sports.

    PubMed

    Houtkooper, L

    1992-09-01

    1) The body requires at least 40 nutrients that are classified into six groups: protein, carbohydrate, fat, vitamin, mineral, and water. These nutrients cannot be made in the body and so they must be supplied from solid or liquid foods. 2) Fat, carbohydrate, and protein contain energy that is measured in units called kilocalories. Alcohol also contains kilocalories, but is not a recommended energy source for endurance exercise. 3) Foods in endurance sports training programs should provide adequate fluids to prevent dehydration; energy intake that is high in carbohydrate, low in fat, adequate in protein, and that maintains desirable body weight and desirable proportions of fat and lean weight; and sufficient amounts of vitamins and minerals. 4) Six categories of food types form the fundamentals of good diets for endurance exercise training and include: fruits, vegetables, grains-legumes, lean meats, low-fat milk products, and fats-sweets. Vegetarian diets include all food type categories except meat and/or milk products. 5) Fat and carbohydrate content of foods in each food type category varies greatly because of how foods are prepared. 6) The Food Pyramid and Sports Food Swap are guides for selecting foods that provide recommended amounts of essential nutrients for endurance exercise. 7) Before, during, and after endurance exercise, food intake should include adequate amounts of easily digestible, high carbohydrate foods that are familiar and psychologically satisfying. 8) Easily digestible high carbohydrate liquid or solid foods should be eaten soon after exercise is stopped to maximize rates of glycogen replacement. 9) Dehydration can be prevented by adequate fluid intake before, during, and after exercise. 10) Any food plan should be tested before a competition to find out how well that plan works for an athlete. PMID:1406209

  8. Allergenic potential of novel foods.

    PubMed

    Meredith, Clive

    2005-11-01

    Concerns have been expressed that the introduction of novel foods into the diet might lead to the development of new food allergies in consumers. Novel foods can be conveniently divided into GM and non-GM categories. Decision-tree approaches (e.g. International Life Sciences Institute-International Food Biotechnology Council and WHO/FAO) to assess the allergenic potential of GM foods were developed following the discovery, during product development, of the allergenic potential of GM soyabean expressing a gene encoding a storage protein from Brazil nut (Bertolletia excelsa). Within these decision trees considerations include: the source of the transgene; amino acid homology with known allergens; cross-reactivity with IgE from food-allergic individuals; resistance to proteolysis; prediction using animal models of food allergy. Such decision trees are under constant review as new knowledge and improved models emerge, but they provide a useful framework for the assessment of the allergenic potential of GM foods. For novel non-GM foods the assessment of allergenic potential is more subjective; some foods or food ingredients will need no assessment other than a robust protein assay to demonstrate the absence of protein. Where protein is present in the novel non-GM food, hazard and risk assessments need to be made in terms of the quantity of protein that might be consumed, the identity of individual protein components and their relationships to known food allergens. Where necessary, this assessment would extend to serum screening for potential cross-reactivities, skin-prick tests in previously-sensitised individuals and double-blind placebo-controlled food challenges. PMID:16313692

  9. CDC Vital Signs: Safer Food Saves Lives

    MedlinePlus

    ... them from happening in the first place. Food industries can: Keep records to trace foods from source ... can be found on: www.foodsafety.gov Food industries can Keep records to trace foods from source ...

  10. All About the Protein Foods Group

    MedlinePlus

    ... Waste Food Safety Newsroom Dietary Guidelines Communicator’s Guide All about the Protein Foods Group You are here Home / MyPlate / Protein Foods All about the Protein Foods Group Print Share What ...

  11. Food Safety for Pregnant and Breastfeeding Women

    MedlinePlus

    ... Waste Food Safety Newsroom Dietary Guidelines Communicator’s Guide Food Safety You are here Home / Audience / Adults / Moms/ ... and raw sprouts. Do not eat these foods. Food safety advice when you are pregnant Follow the ...

  12. Food Packaging Materials

    NASA Technical Reports Server (NTRS)

    1978-01-01

    The photos show a few of the food products packaged in Alure, a metallized plastic material developed and manufactured by St. Regis Paper Company's Flexible Packaging Division, Dallas, Texas. The material incorporates a metallized film originally developed for space applications. Among the suppliers of the film to St. Regis is King-Seeley Thermos Company, Winchester, Ma'ssachusetts. Initially used by NASA as a signal-bouncing reflective coating for the Echo 1 communications satellite, the film was developed by a company later absorbed by King-Seeley. The metallized film was also used as insulating material for components of a number of other spacecraft. St. Regis developed Alure to meet a multiple packaging material need: good eye appeal, product protection for long periods and the ability to be used successfully on a wide variety of food packaging equipment. When the cost of aluminum foil skyrocketed, packagers sought substitute metallized materials but experiments with a number of them uncovered problems; some were too expensive, some did not adequately protect the product, some were difficult for the machinery to handle. Alure offers a solution. St. Regis created Alure by sandwiching the metallized film between layers of plastics. The resulting laminated metallized material has the superior eye appeal of foil but is less expensive and more easily machined. Alure effectively blocks out light, moisture and oxygen and therefore gives the packaged food long shelf life. A major packaging firm conducted its own tests of the material and confirmed the advantages of machinability and shelf life, adding that it runs faster on machines than materials used in the past and it decreases product waste; the net effect is increased productivity.

  13. Packaging for Food Service

    NASA Technical Reports Server (NTRS)

    Stilwell, E. J.

    1985-01-01

    Most of the key areas of concern in packaging the three principle food forms for the space station were covered. It can be generally concluded that there are no significant voids in packaging materials availability or in current packaging technology. However, it must also be concluded that the process by which packaging decisions are made for the space station feeding program will be very synergistic. Packaging selection will depend heavily on the preparation mechanics, the preferred presentation and the achievable disposal systems. It will be important that packaging be considered as an integral part of each decision as these systems are developed.

  14. Food Allergies and Eczema.

    PubMed

    Santiago, Sabrina

    2015-07-01

    Eczema is one of the most common skin conditions of childhood. Patients with eczema suffer in a chronic cycle of itch, scratch, and inflammation. For children with severe eczema, constant itching and scratching can have many consequences including skin infections, behavioral issues, and sleep problems. Parents often find themselves searching for a trigger for their child's eczema flare, and after they have switched detergents, applied a thick moisturizer and topical steroids, and removed all wool clothing from their child's wardrobe, they wonder, "Could food allergies be playing a role?" PMID:26171700

  15. Risk Perception of Food Safety by School Food-handlers

    PubMed Central

    Monego, Estelamaris Tronco; Campos, Maria Raquel Hidalgo

    2014-01-01

    An exploratory descriptive study was conducted with a qualitative approach that used focus groups. The objective of this study was to identify the risk perception of food safety by school food-handlers. The results indicated that the food production process has certain inadequacies, including the weak risk perception by the food-handlers regarding the student's health. The students, the pedagogical team, and the principal contribute to this behaviour, which can affect the quality of the final product—the served meal. The social devaluation of the food-handlers is also discussed. It is necessary to improve the food-handlers’ training sessions, with the purpose of modifying risk perception and to allow the school community to be involved in healthy and safe feeding practices. PMID:24847589

  16. Relationship between food habituation and reinforcing efficacy of food

    PubMed Central

    Carr, Katelyn A.; Epstein, Leonard H.

    2011-01-01

    Reinforcing value and habituation are two processes that have been used to study eating behaviors, but no research has examined their relationship, how they relate to energy intake, and whether they respond in a similar manner to food deprivation. Twenty-two female subjects were randomized to food deprived or non-deprived conditions, and assessed for food reinforcement, habituation to food and ad libitum eating. Results showed food reinforcement and habituation are correlated (r = 0.62, p = 0.002) and both independently predict energy intake. Hierarchical regression showed that the rate of habituation accounted for 30 percent of the variance in eating (p = 0.008), and adding food reinforcement increased the amount of variance accounted for up to 57.5 percent (p < 0.05). This suggests that both processes may influence energy intake in a meal. PMID:21423567

  17. Food intolerance and Crohn's disease.

    PubMed Central

    Pearson, M; Teahon, K; Levi, A J; Bjarnason, I

    1993-01-01

    It has been claimed that prolonged remissions of Crohn's disease can be achieved after enteral or parenteral nutrition, by identifying and excluding foods that exacerbate a patient's symptoms. The occurrence of food intolerances were assessed after induction of remission with elemental diet in 42 eligible patients to whom single foods were introduced over five days. Suspect foods were reinvestigated with open and if possible, double blind rechallenge. Fourteen patients (33%) dropped out of the study because of relapse of disease unrelated to food (n = 8) or because of difficulties in complying with the regimen (n = 6). Twenty (48%) of the patients identified food sensitivities whereas eight (19%) did not. Seventeen of the patients who identified food sensitivities had an open rechallenge with recurrence of symptoms in 10 (24% of total). Food sensitivity was confirmed in three patients on double blind challenge. There was no significant difference in the duration of remission between patients who did or did not identify food sensitivities. During the study three cases of intolerance to the formula diet, and one of severe salicylate sensitivity were encountered. In conclusion food sensitivities are evident after treatment of Crohn's disease with elemental diet but are variable, often do not persist, and are of insufficient importance to warrant putting all patients through elimination diets. PMID:8314511

  18. Psychological burden of food allergy

    PubMed Central

    Teufel, Martin; Biedermann, Tilo; Rapps, Nora; Hausteiner, Constanze; Henningsen, Peter; Enck, Paul; Zipfel, Stephan

    2007-01-01

    One fifth of the population report adverse reactions to food. Reasons for these symptoms are heterogeneous, varying from food allergy, food intolerance, irritable bowel syndrome to somatoform or other mental disorders. Literature reveals a large discrepancy between truly diagnosed food allergy and reports of food allergy symptoms by care seekers. In most studies currently available the characterization of patient groups is incomplete, because they did not distinguish between immunologic reactions and other kinds of food reactions. In analysing these adverse reactions, a thorough physical and psychological diagnostic approach is important. In our qualitative review, we present those diagnostic measures that are evidenced-based as well as clinically useful, and discuss the various psychological dimensions of adverse reactions to food. It is important to acknowledge the complex interplay between body and mind: Adults and children suffering from food allergy show impaired quality of life and a higher level of stress and anxiety. Pavlovian conditioning of adverse reactions plays an important role in maintaining symptoms. The role of personality, mood, or anxiety in food reactions is debatable. Somatoform disorders ought to be identified early to avoid lengthy and frustrating investigations. A future task will be to improve diagnostic algorithms, to describe psychological aspects in clearly characterised patient subgroups, and to develop strategies for an optimized management of the various types of adverse reactions to food. PMID:17659692

  19. Future Therapies for Food Allergies

    PubMed Central

    Nowak-Węgrzyn, Anna; Sampson, Hugh A.

    2011-01-01

    Food allergy is an increasingly prevalent problem in westernized countries and there is an unmet medical need for an effective form of therapy . A number of therapeutic strategies are under investigation targeting foods that most frequently provoke severe IgE-mediated anaphylactic reactions (peanut, tree nuts, shellfish) or are most common in children, such as cow’s milk and hen’s egg. Approaches being pursued are both food allergen-specific and non-specific. Allergen-specific approaches include oral, sublingual and epicutaneous immunotherapy (desensitization) with native food allergens, and mutated recombinant proteins, which have decreased IgE-binding activity, co-administered within heat-killed E.coli to generate maximum immune response. Diets containing extensively heated (baked) milk and egg represent an alternative approach to food oral immunotherapy and are already changing the paradigm of strict dietary avoidance for food-allergic patients. Non-specific approaches include monoclonal anti-IgE antibodies, which may increase the threshold dose for food allergen in food-allergic patients, and a Chinese herbal formulation, which prevented peanut-induced anaphylaxis in a mouse model, and is currently being investigated in clinical trials. The variety of strategies for treating food allergy increases the likelihood of success and gives hope that accomplishing an effective therapy for food allergy is within reach. PMID:21277625

  20. 21 CFR 108.25 - Acidified foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... continuous inspection of the meat and poultry inspection program of the Food Safety and Inspection Service of... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Acidified foods. 108.25 Section 108.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

  1. 21 CFR 108.25 - Acidified foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... continuous inspection of the meat and poultry inspection program of the Food Safety and Inspection Service of... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Acidified foods. 108.25 Section 108.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

  2. Food Costs...From Farm to Retail.

    ERIC Educational Resources Information Center

    Dunham, Denis

    This report focuses on food costs for 1985. Some of the information included in the report includes an analysis of food cost trends, percentages of the food dollar that goes to the farmer, and how much of the food dollar goes to food processors and marketers. Some of the highlights of the study are the following: (1) food prices rose slowly in…

  3. Fast Food Jobs. National Study of Fast Food Employment.

    ERIC Educational Resources Information Center

    Charner, Ivan; Fraser, Bryna Shore

    A study examined employment in the fast-food industry. The national survey collected data from employees at 279 fast-food restaurants from seven companies. Female employees outnumbered males by two to one. The ages of those fast-food employees in the survey sample ranged from 14 to 71, with fully 70 percent being in the 16- to 20-year-old age…

  4. Association between fast food purchasing and the local food environment

    PubMed Central

    Thornton, Lukar E; Kavanagh, A M

    2012-01-01

    Objective: In this study, an instrument was created to measure the healthy and unhealthy characteristics of food environments and investigate associations between the whole of the food environment and fast food consumption. Design and subjects: In consultation with other academic researchers in this field, food stores were categorised to either healthy or unhealthy and weighted (between +10 and −10) by their likely contribution to healthy/unhealthy eating practices. A healthy and unhealthy food environment score (FES) was created using these weightings. Using a cross-sectional study design, multilevel multinomial regression was used to estimate the effects of the whole food environment on the fast food purchasing habits of 2547 individuals. Results: Respondents in areas with the highest tertile of the healthy FES had a lower likelihood of purchasing fast food both infrequently and frequently compared with respondents who never purchased, however only infrequent purchasing remained significant when simultaneously modelled with the unhealthy FES (odds ratio (OR) 0.52; 95% confidence interval (CI) 0.32–0.83). Although a lower likelihood of frequent fast food purchasing was also associated with living in the highest tertile of the unhealthy FES, no association remained once the healthy FES was included in the models. In our binary models, respondents living in areas with a higher unhealthy FES than healthy FES were more likely to purchase fast food infrequently (OR 1.35; 95% CI 1.00–1.82) however no association was found for frequent purchasing. Conclusion: Our study provides some evidence to suggest that healthier food environments may discourage fast food purchasing. PMID:23208414

  5. [Population and food scarcity].

    PubMed

    Castro, E S

    1995-07-01

    Rapid population growth and increasing industrialization threaten to exhaust the world's natural resources, while the air, water, and soil are contaminated by wastes. Efforts to modify processes endangering man's survival are merely local palliatives. World population increased by 2 billion in the past 10 years. El Salvador's population is growing at 2% annually and now exceeds 5 million. These facts are well known, but the average person does not feel personally affected by them, trusting in scientific and technological progress to solve problems. The reality is that 2/3 of the world's people are vulnerable to hunger. Technological advances in agriculture have been outpaced by rapid population growth. Droughts and other climatic disturbances lead to hunger, and lost harvests constitute calamities. El Salvador's ecological situation is critical, with widespread degradation of agricultural lands. Thousands of hectares are lost each year. The high cost of basic foods is due to the collapse of agricultural production, itself a result of poor planning. El Salvador has become an importer of many essential foodstuffs. Experts have predicted that rapid population growth will soon mean that the country is no longer able to produce all the food it needs. Campaigns for responsible parenthood are needed to slow population growth. Couples should decide how many children to have based on their ability to support and educate them. The government should adopt a realistic position and encourage responsible parenthood, with free medical advice and family planning services for those desiring to avoid pregnancy. PMID:12179419

  6. Enterocins in food preservation.

    PubMed

    Khan, Haider; Flint, Steve; Yu, Pak-Lam

    2010-06-30

    The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various environments, but more particularly in the intestines of humans and other animals. Although sometimes associated with pathogenicity these bacteria have many benefits. They have been found in traditional artisanal fermented products, are used as probiotic cultures and nowadays extensively studied for the production of bacteriocins--the enterocins. Many of these enterocins have been found to be active against Listeria monocytogenes, and a few have also been reported to be active even against Gram negative bacteria, an unusual property for the bacteriocins produced by LAB. These properties have resulted in many studies describing the use of enterocins as preservatives in foods of animal and vegetable origin. This review covers the most recent information on the use of enterocins as food preservatives, either produced in-situ by the addition of enterocin producing strains or as external preservatives in the form of purified or semi-purified extracts, to prevent the growth of spoilage and pathogenic microorganisms. PMID:20399522

  7. Ultrasonic Cutting of Foods

    NASA Astrophysics Data System (ADS)

    Schneider, Yvonne; Zahn, Susann; Rohm, Harald

    In the field of food engineering, cutting is usually classified as a mechanical unit operation dealing with size reduction by applying external forces on a bulk product. Ultrasonic cutting is realized by superpositioning the macroscopic feed motion of the cutting device or of the product with a microscopic vibration of the cutting tool. The excited tool interacts with the product and generates a number of effects. Primary energy concentration in the separation zone and the modification of contact friction along the tool flanks arise from the cyclic loading and are responsible for benefits such as reduced cutting force, smooth cut surface, and reduced product deformation. Secondary effects such as absorption and cavitation originate from the propagation of the sound field in the product and are closely related to chemical and physical properties of the material to be cut. This chapter analyzes interactions between food products and ultrasonic cutting tools and relates these interactions with physical and chemical product properties as well as with processing parameters like cutting velocity, ultrasonic amplitude and frequency, and tool design.

  8. Food avoidance in athletes: FODMAP foods on the list.

    PubMed

    Lis, Dana; Ahuja, Kiran D K; Stellingwerff, Trent; Kitic, Cecilia M; Fell, James

    2016-09-01

    We surveyed 910 athletes to assess behaviours towards self-selected food/ingredient avoidance to minimize gastrointestinal distress. Fifty-five percent eliminated at least 1 high fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) food/category, with up to 82.6% reporting symptom improvement. In athletes indicating that high FODMAP foods trigger gastrointestinal symptoms, lactose (86.5%) was most frequently eliminated, followed by galactooligosaccharides (23.9%), fructose (23.0%), fructans (6.2%), and polyols (5.4%). Athletes avoid predominantly lactose and to a lesser extent other high FODMAP foods to reduce gastrointestinal distress. PMID:27507006

  9. Unconventional food regeneration in space - Opportunities for microbial food production

    NASA Technical Reports Server (NTRS)

    Petersen, Gene R.; Schubert, Wayne W.; Seshan, P. K.; Dunlop, Eric H.

    1987-01-01

    The possible role of microbial species in regenerating food is considered, and three areas where microbial systems can be used in controlled ecological life support systems are discussed. Microbial species can serve as the biological portion of hybrid chemical/biological schemes for primary food products, as a means more fully to utilize waste materials from agronomical food production, and as a source of nutritional supplements to conventional plant foods. Work accomplished in each of these areas is described. The role of microgravity fermenters in this technology is addressed.

  10. Current understanding of food allergy.

    PubMed

    Burks, Wesley

    2002-05-01

    IgE-mediated hypersensitivity reactions account for the majority of well-documented food allergy reactions, but non-IgE-mediated immune mechanisms do cause some hypersensitivity disorders. A variety of gastrointestinal, cutaneous, respiratory, and generalized symptoms and syndromes have been associated with IgE-mediated food allergy. The diagnostic approach to adverse food reactions begins with a careful medical history and physical examination. Laboratory studies may then be used appropriately in the evaluation. Once the diagnosis of food allergy is established, the only proven therapy is the strict elimination of the food from the patient's diet. Studies in both children and adults indicate that symptomatic reactivity to food allergens is often lost over time, except possibly reactions to peanuts, tree nuts, and seafood. PMID:12023192

  11. Inhibition of food intake.

    PubMed

    Young, Andrew

    2005-01-01

    Over 100 publications, principally from five groups, describe an effect of amylin and amylin analogs in inhibition of food intake in animals and humans. The major groups contributing to this area are those of the following: Chance and Balasubramaniam (Balasubramaniam et al., 1991a,b; Chance et al., 1991a,b, 1992a,b, 1993). Morley, Flood, and Edwards (Edwards and Morley, 1992; Flood and Morley, 1992; Macintosh et al., 2000; Morley and Flood, 1991, 1994; Morley et al., 1992, 1993, 1994, 1995, 1996, 1997). Lutz, Geary, and others (Barth et al., 2003; Del Prete et al., 2002; Lutz et al., 1994, 1995a,b, 1996a,b, 1997a,b, 1998a,b,c, 2000a,b, 2001a,b,c, 2003; Mollet et al., 2001, 2003a,b, 2004; Riediger et al., 2002, 2004; Rushing et al., 2000a,b, 2001, 2002). Workers at Amylin Pharmaceuticals Inc., or their collaborators (Bhavsar et al., 1995, 1996, 1997a, 1998; Birkemo et al., 1995; Chapman et al., 2004a,b; Edwards et al., 1998; Feinle et al., 2002; Mack et al., 2003; Riediger et al., 1999; Roth et al., 2004; Watkins et al., 1996; Weyer et al., 2004; Young, 1997; Young and Bhavsar, 1996). Arnelo, Reidelberger, and others (Arnelo et al., 1996a,b, 1997a,b, 1998, 2000; Fruin et al., 1997; Granqvist et al., 1997; Reidelberger et al., 2001, 2002, 2004). The magnitude of amylin inhibition of food intake, and its potency for this effect when delivered peripherally, suggests a physiological role in satiogenesis. Increases in food intake following disruption of amylin signal-signaling (e.g., with amylin receptor blockade, or with amylin gene knock-out mice) further support a role of endogenous amylin to tonically restrict nutrient intake. In addition, synergies with other endogenous satiety agents may be present, and convey greater physiological importance than is conveyed by single signals. The anorectic effect of amylin is consistent with a classic amylin pharmacology. The anorectic effect of peripheral amylin appears principally due to a direct action at the area postrema

  12. Evoked emotions predict food choice.

    PubMed

    Dalenberg, Jelle R; Gutjar, Swetlana; Ter Horst, Gert J; de Graaf, Kees; Renken, Remco J; Jager, Gerry

    2014-01-01

    In the current study we show that non-verbal food-evoked emotion scores significantly improve food choice prediction over merely liking scores. Previous research has shown that liking measures correlate with choice. However, liking is no strong predictor for food choice in real life environments. Therefore, the focus within recent studies shifted towards using emotion-profiling methods that successfully can discriminate between products that are equally liked. However, it is unclear how well scores from emotion-profiling methods predict actual food choice and/or consumption. To test this, we proposed to decompose emotion scores into valence and arousal scores using Principal Component Analysis (PCA) and apply Multinomial Logit Models (MLM) to estimate food choice using liking, valence, and arousal as possible predictors. For this analysis, we used an existing data set comprised of liking and food-evoked emotions scores from 123 participants, who rated 7 unlabeled breakfast drinks. Liking scores were measured using a 100-mm visual analogue scale, while food-evoked emotions were measured using 2 existing emotion-profiling methods: a verbal and a non-verbal method (EsSense Profile and PrEmo, respectively). After 7 days, participants were asked to choose 1 breakfast drink from the experiment to consume during breakfast in a simulated restaurant environment. Cross validation showed that we were able to correctly predict individualized food choice (1 out of 7 products) for over 50% of the participants. This number increased to nearly 80% when looking at the top 2 candidates. Model comparisons showed that evoked emotions better predict food choice than perceived liking alone. However, the strongest predictive strength was achieved by the combination of evoked emotions and liking. Furthermore we showed that non-verbal food-evoked emotion scores more accurately predict food choice than verbal food-evoked emotions scores. PMID:25521352

  13. Food allergy--towards predictive testing for novel foods.

    PubMed

    Oehlschlager, S; Reece, P; Brown, A; Hughson, E; Hird, H; Chisholm, J; Atkinson, H; Meredith, C; Pumphrey, R; Wilson, P; Sunderland, J

    2001-12-01

    The risks associated with IgE-mediated food allergy highlight the need for methods to screen for potential food allergens. Clinical and immunological tests are available for the diagnosis of food allergy to known food allergens, but this does not extend to the evaluation, or prediction of allergenicity in novel foods. This category, includes foods produced using novel processes genetically modified (GM) foods, and foods that might be used as alternatives to traditional foods. Through the collation and analysis of the protein sequences of known allergens and their epitopes, it is possible to identify related groups which correlate with observed clinical cross-reactivities. 3-D modelling extends the use of sequence data and can be used to display eptiopes on the surface of a molecule. Experimental models support sequence analysis and 3-D modelling. Observed cross-reactivities can be examined by Western blots prepared from native 2-D gels of a whole food preparation (e.g. hazelnut, peanut), and common proteins identified. IgEs to novel proteins can be raised in Brown Norway rat (a high IgE responder strain) and the proteins tested in simulated digest to determine epitope stability. Using the CSL serum bank, epitope binding can be examined through the ability of an allergen to cross-link the high affinity IgE receptor and thereby release mediators using in vitro cell-based models. This range of methods, in combination with data mining, provides a variety of screening options for testing the potential of a novel food to be allergenic, which does not involve prior exposure to the consumer. PMID:11761121

  14. Mobile Food Vending and the After-School Food Environment

    PubMed Central

    Tester, June M.; Yen, Irene H.; Laraia, Barbara

    2015-01-01

    Background Low-income and minority children have higher rates of obesity and overweight. Greater understanding of their food access is important. Because of higher rates of walking to school in these populations, these children likely have greater exposure to the food environment immediately around their schools. Mobile food vendors are an understudied aspect of the food environment in U.S. urban areas. Purpose This study aims to observe the after-school food environment in an urban area where mobile vending is known to occur in order to study the range of vendors encountered near schools and the items sold in the after-school period. Methods In the spring of 2008, the presence of mobile food vendors after school within ¼ mile of nine public schools was assessed in a predominantly Latino district of Oakland CA. At six schools with regular presence of vendors, observations were made at mobile vendors documenting characteristics of transactions, consumers, and items. Results During 37 observation-hours across 23 days, there were 1355 items sold to 1195 individuals. Fifty-six percent of the transactions involved children with no adults present. There was a wide range in foods sold, and although there were vendors selling low-nutrient, energy-dense foods, there were also vendors selling whole and processed (precut and bagged) fresh fruits and vegetables. Roughly 40% of these whole fruits and processed fruits and vegetables were consumed by children. On average, children each consumed $1.54 of foods per transaction. Conclusions Mobile food vendors in urban areas contribute to after-school snacking among children, and should be considered as a component of the school food environment. PMID:20117559

  15. Food irradiation: Key research needs

    SciTech Connect

    Morehouse, K.M. )

    1993-01-01

    Treatment of foods with ionizing radiation reduces microbial infection and insect infestations, inhibits sprouting, and delays maturation, thereby extending the shelf life of foods. The treatment of different types of foods with ionizing radiation for specific purposes is accepted in several countries, although it is prohibited in others. The US Food and Drug Administration has established regulations to allow the treatment of several different foods with ionizing radiation and has received petitions for the approval of radiation treatment of additional foods. When carried out according to established good manufacturing practices, food irradiation yields safe, wholesome foods. The irradiated product may be often chemically or microbiologically [open quotes]safer[close quotes] than the nonirradiated product. This paper presents several areas of scientific research in which more information would facilitate the expansion of this technology and points out major areas of concern. The question of the public acceptance of foods that have been treated with ionizing radiation is discussed only briefly in order to make the presentation complete.

  16. Food Chain Security and Vulnerability

    NASA Astrophysics Data System (ADS)

    Brunet, Sébastien; Delvenne, Pierre; Claisse, Frédéric

    In our contemporary societies, the food chain could be defined as a macro-technical system, which depends on a wide variety of actors and risks analysis methods. In this contribution, risks related to the food chain are defined in terms of "modern risks" (Beck 1992). The whole national economic sector of food production/distribution is vulnerable to a local accident, which can affect the functioning of food chain, the export programs and even the political system. Such a complex socio-technical environment is undoubtedly vulnerable to intentional act such as terrorism.

  17. Physiology of food spoilage organisms.

    PubMed

    Roller, S

    1999-09-15

    A thorough understanding of the physiological responses of microorganisms to stresses imposed during food preservation is essential if novel combination systems based on mild food processing procedures are to be developed effectively. The influences of intrinsic characteristics as well as external factors such as water activity, temperature, preservatives, composition of the gaseous atmosphere, etc. on the stress response of microorganisms are discussed. The interaction of spoilage organisms with each other as well as with food pathogens and the ultimate consequences for food safety and quality are also explored in this review. PMID:10488850

  18. Understanding regulations affecting pet foods.

    PubMed

    Dzanis, David A

    2008-08-01

    In the United States, pet foods are subject to regulation at both the federal and the state levels. The US Food and Drug Administration has jurisdiction over all animal feeds (including pet foods, treats, chews, supplements, and ingredients) in interstate commerce, which includes imported products. Many states adopt and enforce at least in part the Association of American Feed Control Officials Model Bill and Model Regulations for Pet Food and Specialty Pet Food. Thus, all pet foods in multi-state distribution are subject to a host of labeling requirements covering aspects such as product names, ingredient lists, nutrient content guarantees, and nutritional adequacy statements. Ingredients must be GRAS (generally recognized as safe) substances, approved food additives, or defined by Association of American Feed Control Officials for their intended use. Pet food labels may not bear claims that are false or misleading or that state or imply use for the treatment or prevention of disease. Pet foods that are found to be adulterated or misbranded may be subject to seizure or other enforcement actions. PMID:18656837

  19. NASA/Mir Food Experience

    NASA Technical Reports Server (NTRS)

    Bourland, Charles T.; Kloeris, Vickie L.; Bond, Robert L. (Technical Monitor)

    1999-01-01

    The NASA/Mir food system was based on a plan that included 50% U.S. food and 50% Russian food. Using inputs from crew evaluations, nutritional requirements, and analytical data, menus for each Long Duration Mission (LDM) were developed by the U.S. and Russian food specialists. The cosmonaut's planned menus were identical while the astronaut's menu differed slightly, based on personal preferences. Bonus food containers of astronaut's favorite foods were provided to increase variety. Six out of 7 astronauts reported that the menu plan was seldom, if ever, followed. Five out of 7 astronauts ate most of their meals with the other crew members. In most cases, the bonus food containers were not opened until near the end of the mission. All crew members emphasized that variety was critical and that the use of Mir and Shuttle food together added a unique variety to the food system. Three of the 7 Mir astronauts lost significant weight during their stay on Mir. The length of stay varied from 116 to 188 days.

  20. Fibre constituents of some foods.

    PubMed

    Rani, B; Kawatra, A

    1994-06-01

    Some plant foods viz. bottlegourd, carrot, cauliflower, cabbage, green bengalgram, pea, apple, plum, guava, karonda, blackgram husk and lentil husk were analysed for their dietary fibre components. The total dietary fibre contents of these foods varied from 14.68 to 78.21 percent on dry matter basis. As compared to fruits and vegetables, the husks had higher amount of total dietary fibre. Cellulose represented as the major fibre constituent in most of the foods whereas, husks were observed to be good sources of hemicellulose. All foods were low in pectin and lignin contents except guava. PMID:7971775

  1. MRI of plants and foods

    NASA Astrophysics Data System (ADS)

    Van As, Henk; van Duynhoven, John

    2013-04-01

    The importance and prospects for MRI as applied to intact plants and to foods are presented in view of one of humanity's most pressing concerns, the sustainable and healthy feeding of a worldwide increasing population. Intact plants and foods have in common that their functionality is determined by complex multiple length scale architectures. Intact plants have an additional level of complexity since they are living systems which critically depend on transport and signalling processes between and within tissues and organs. The combination of recent cutting-edge technical advances and integration of MRI accessible parameters has the perspective to contribute to breakthroughs in understanding complex regulatory plant performance mechanisms. In food science and technology MRI allows for quantitative multi-length scale structural assessment of food systems, non-invasive monitoring of heat and mass transport during shelf-life and processing, and for a unique view on food properties under shear. These MRI applications are powerful enablers of rationally (re)designed food formulations and processes. Limitations and bottlenecks of the present plant and food MRI methods are mainly related to short T2 values and susceptibility artefacts originating from small air spaces in tissues/materials. We envisage cross-fertilisation of solutions to overcome these hurdles in MRI applications in plants and foods. For both application areas we witness a development where MRI is moving from highly specialised equipment to mobile and downscaled versions to be used by a broad user base in the field, greenhouse, food laboratory or factory.

  2. Integrated wetlands for food production.

    PubMed

    Chen, Ray Zhuangrui; Wong, Ming-Hung

    2016-07-01

    The widespread use of compound pelleted feeds and chemical fertilizers in modern food production contribute to a vast amount of residual nutrients into the production system and adjacent ecosystem are major factors causing eutrophication. Furthermore, the extensive development and application of chemical compounds (such as chemical pesticides, disinfectants and hormones used in enhancing productivity) in food production process are hazardous to the ecosystems, as well as human health. These unsustainable food production patterns cannot sustain human living in the long run. Wetlands are perceived as self-decontamination ecosystems with high productivities. This review gives an overview about wetlands which are being integrated with food production processes, focusing on aquaculture. PMID:27131797

  3. Medical foods for Alzheimer's disease.

    PubMed

    Shah, Raj C

    2011-06-01

    Alzheimer's disease (AD) is a neurodegenerative condition associated with cognitive loss, behavioural changes, functional ability decline and caregiver burden. Given the worldwide public health impact of AD, novel interventions to reduce suffering experienced by AD patients need to be developed. Foods may offer a mechanism for intervention complementary to drugs, devices, biologicals and vaccines. Apart from foods with health claims (including dietary supplements), medical foods are also being explored as an intervention option. The purpose of this article is to describe how medical foods may complement other interventions for AD patients by: (i) defining what a medical food is; (ii) discussing whether AD is a condition amenable to medical food intervention; (iii) reviewing current clinical trial data on medical foods used in participants with AD; and (iv) highlighting steps needed to establish a more comprehensive framework for developing medical foods for AD. While medical foods may be defined differently in other countries, the US Orphan Drug Act of 1998 defined a medical food as a food formulated for enteral intake, taken under physician supervision, and intended to meet the distinctive nutritional requirements identified for a disease or condition. For AD to be amenable to medical food intervention, it must: (i) result in limited or impaired capacity to ingest, digest, absorb or metabolize ordinary foodstuff or certain nutrients; or (ii) have unique, medically determined nutrient requirements; and (iii) require dietary management that cannot be achieved by modification of the normal diet alone. While these criteria are most likely met in advanced AD, identifying unique nutritional requirements in early AD that cannot be met by normal diet modification requires a better understanding of AD pathophysiology. A PubMed search using the terms 'medical food' and 'Alzheimer', limited to clinical trials published in English with human participants with AD aged >65

  4. Toxigenic fungi in food.

    PubMed

    Davis, N D; Wagener, E; Dalby, D K; Morgan-Jones, G; Diener, U L

    1975-07-01

    Forty-five fungal isolates from moldy supermarket foods were tested for toxicity to brine shrimp, and twenty-two of these isolates were subsequently tested for toxicity to chicken embryos. Highly toxigenic fungi were Cladosporium sphaerospermum from a bakery product, Fusarium oxysporum from carrots, F. solani from cabbage, Aspergillus niger and Penicillium corylophilum from bread, P. cyclopium and P. herguei from corn meal, P. lanosum from onions,P. steckii from chocolate syrup, Penicillium sp. from jelly, and Rhizopus nigricans isolates from sweet potato, applesauce, and strawberries. Approximately one-third of the fungal cultures were moderately to highly toxigenic to brine shrimp and chicken embryos, while several additional cultures were slightly toxigenic. PMID:1147614

  5. Economics of food irradiation.

    PubMed

    Deitch, J

    1982-01-01

    This article examines the cost competitiveness of the food irradiation process. An analysis of the principal factors--the product, physical plant, irradiation source, and financing--that impact on cost is made. Equations are developed and used to calculate the size of the source for planned product throughput, efficiency factors, power requirements, and operating costs of sources, radionuclides, and accelerators. Methods of financing and capital investment are discussed. A series of tables show cost breakdowns of sources, buildings, equipment, and essential support facilities for both a cobalt-60 and a 10-MeV electron accelerator facility. Additional tables present irradiation costs as functions of a number of parameters--power input, source size, dose, and hours of annual operation. The use of the numbers in the tables are explained by examples of calculations of the irradiation costs for disinfestation of grains and radicidation of feed. PMID:6759046

  6. Foods and diseases.

    PubMed Central

    Knox, E G

    1977-01-01

    An examination was made of the statistical correlations between the main foodstuff and nutrient intakes and the chief causes of mortality in 20 different countries, comprising 17 in Europe, and Canada, USA, and Japan. Subsidiary examinations were made of the effects of including and excluding Japan, and of the effects of various statistical standardisation procedures. Complex food patterns were identified and related both to geographical latitude and to levels of affluence; these, in turn, were related to complex patterns of mortality. Criteria for drawing special attention to specific associations were identified, based partly on statistical significance tests and also on strength-of-association yardsticks supplied by diseases with known causes. Findings suggesting causal interpretations were: (a) alcohol intakes and cirrhosis of the liver, cancer of the mouth, and cancer of the larynx; (b) total fat intakes and multiple sclerosis, cancer of the large intestine, and cancer of the breast; and (c) beer and cancer of the rectum. PMID:884399

  7. 7 CFR 278.1 - Approval of retail food stores and wholesale food concerns.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 4 2014-01-01 2014-01-01 false Approval of retail food stores and wholesale food concerns. 278.1 Section 278.1 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE FOOD STAMP AND FOOD DISTRIBUTION PROGRAM PARTICIPATION OF RETAIL FOOD STORES, WHOLESALE FOOD...

  8. 21 CFR 25.32 - Foods, food additives, and color additives.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Foods, food additives, and color additives. 25.32... ENVIRONMENTAL IMPACT CONSIDERATIONS Categorical Exclusions § 25.32 Foods, food additives, and color additives.... (b) Action on a request for exemption for investigational use of a food additive if the food...

  9. 21 CFR 25.32 - Foods, food additives, and color additives.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Foods, food additives, and color additives. 25.32... ENVIRONMENTAL IMPACT CONSIDERATIONS Categorical Exclusions § 25.32 Foods, food additives, and color additives.... (b) Action on a request for exemption for investigational use of a food additive if the food...

  10. 21 CFR 25.32 - Foods, food additives, and color additives.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Foods, food additives, and color additives. 25.32... ENVIRONMENTAL IMPACT CONSIDERATIONS Categorical Exclusions § 25.32 Foods, food additives, and color additives.... (b) Action on a request for exemption for investigational use of a food additive if the food...

  11. 21 CFR 25.32 - Foods, food additives, and color additives.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Foods, food additives, and color additives. 25.32... ENVIRONMENTAL IMPACT CONSIDERATIONS Categorical Exclusions § 25.32 Foods, food additives, and color additives.... (b) Action on a request for exemption for investigational use of a food additive if the food...

  12. Food Fight: The Battle over Redefining Competitive Foods

    ERIC Educational Resources Information Center

    Fleischhacker, Sheila

    2007-01-01

    Background: Environmental and policy influences are potentially the most powerful and yet the least understood strategies for reversing the current childhood obesity epidemic. Methods: This essay focuses on the school lunch environment and examines the key legal and policy factors that affect competitive foods or foods of minimal nutritional value…

  13. World Foods. Good Food, Gift of German Cooking.

    ERIC Educational Resources Information Center

    White, Betty F.; And Others

    This teacher's guide contains materials to be used in a study of Germany and its cuisine. Unit 1 provides an overview of German geographic, political, economic, social, and cultural characteristics. Unit 2 studies German food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…

  14. Food prices, access to food outlets and child weight.

    PubMed

    Powell, Lisa M; Bao, Yanjun

    2009-03-01

    This study examines the importance of food prices and restaurant and food store outlet availability for child body mass index (BMI). We use the 1998, 2000 and 2002 waves of the child-mother merged files from the 1979 cohort of the National Longitudinal Survey of Youth combined with fruit and vegetable and fast food price data obtained from the American Chamber of Commerce Researchers Association and outlet density data on fast food and full-service restaurants and supermarkets, grocery stores and convenience stores obtained from Dun & Bradstreet. Using a random effects estimation model, we found that a 10% increase in the price of fruits and vegetables was associated with a 0.7% increase in child BMI. Fast food prices were not found to be statistically significant in the full sample but were weakly negatively associated with BMI among adolescents with an estimated price elasticity of -0.12. The price estimates were robust to whether we controlled for outlet availability based on a per capita or per land area basis; however, the association between food outlets and child BMI differed depending on the definition. The associations of fruit and vegetable and fast food prices with BMI were significantly stronger both economically and statistically among low- versus high-socioeconomic status children. The estimated fruit and vegetable and fast food price elasticities were 0.14 and -0.26, respectively, among low-income children and 0.09 and -0.13, respectively, among children with less educated mothers. PMID:19231301

  15. Reestablishing healthy food retail: changing the landscape of food deserts.

    PubMed

    Karpyn, Allison; Young, Candace; Weiss, Stephanie

    2012-02-01

    The term "food desert" was formally introduced into the lexicon in 1995 and has come to describe areas with limited access to affordable nutritious foods, particularly areas in lower-income neighborhoods. The definition has led to the development of national and regional maps that focus efforts on equity in food access. Recognition of food deserts also marks a strategic change in public health's approach to obesity prevention. Today's emphasis on prevention has shifted away from individual responsibility to the role of the environment in health promotion. A number of solutions are underway to address food deserts, including public–private financing programs, industry commitments, as well as local and regional efforts to put healthy food within reach. The promise of financing programs to facilitate development of healthy food markets in underserved communities is rooted in their potential to alleviate the grocery gap and address underlying environmental contributors to obesity and diet-related diseases, such as obesity and diabetes. As food desert mapping and related interventions expand, there remains a need for ongoing investigation of impacts and the mechanisms by which impacts are achieved. PMID:22799475

  16. New Food Product Development Assistance for Rural Food Enterprises.

    ERIC Educational Resources Information Center

    Stoll, William F.

    1988-01-01

    This article describes examples of new food product development activities engaged in at the University of Minnesota Technical College with local industry, showing how they have been used as teaching models in the classroom. These activities have led to a program of New Product Development Assistance for small food companies in southeastern…

  17. Relationship between Food Habituation and Reinforcing Efficacy of Food

    ERIC Educational Resources Information Center

    Carr, Katelyn A.; Epstein, Leonard H.

    2011-01-01

    Reinforcing value and habituation are two processes that have been used to study eating behaviors, but no research has examined their relationship, how they relate to energy intake, and whether they respond in a similar manner to food deprivation. Twenty-two female subjects were randomized to food deprived or non-deprived conditions, and assessed…

  18. Food Safety, Food Fraud, and Food Defense: A Fast Evolving Literature.

    PubMed

    Manning, Louise; Soon, Jan Mei

    2016-04-01

    Intentional food crime is plural in nature in terms of the types of crime and the differing levels of financial gain. Successful models of food crime are dependent on how well the crime has been executed and at what point, or even if, detection actually occurs. The aim of this paper is to undertake a literature review and critique the often contradictory definitions that can be found in the literature in order to compare and contrast existing food crime risk assessment tools and their application. Food safety, food defense, and food fraud risk assessments consider different criteria in order to determine the degree of situational risk for each criteria and the measures that need to be implemented to mitigate that risk. Further research is required to support the development of global countermeasures, that are of value in reducing overall risk even when the potential hazards may be largely unknown, and specific countermeasures that can act against unique risks. PMID:26934423

  19. Food choice and food consumption frequency for Uruguayan consumers.

    PubMed

    Ares, Gastón; Gámbaro, Adriana

    2008-05-01

    The aims of the present work were to study motives underlying Uruguayan consumers' food choice behaviour and to study the consumption frequency of some selected food items. A modification of the Food Choice Questionnaire and a food frequency questionnaire was administered to a group of 200 Uruguayan consumers. Feeling good and safety, sensory appeal and health and nutrient content were rated as the most important factors, while familiarity was rated as the least important. Using hierarchical cluster analysis, three clusters with different choice patterns were identified. Frequency of consumption of fruits, vegetables, milk and dairy products, and whole cereals, increased as the importance attributed to health and nutrition increased; consumption of fatty foods decreased. PMID:17852481

  20. Western Australian food security project

    PubMed Central

    McManus, Alexandra; Brown, Graham; Maycock, Bruce

    2007-01-01

    Background The aim of the Western Australian (WA) Food Security Project was to conduct a preliminary investigation into issues relating to food security in one region within the Perth metropolitan area in Western Australia. The first phase of the project involved a food audit in one lower income area that was typical of the region, to identify the range, variety and availability of foods in the region. Methods A comprehensive food audit survey was provided to all food outlet owners/operators in one lower socio-economic region within the City of Mandurah (n = 132 outlets). The purpose of the survey was to investigate the range, variety and availability of foods in the Mandurah region as well as examining specific in-store characteristics such as the types of clientele and in-store promotions offered. Surveys were competed for 99 outlets (response rate = 75%). Results The range of foods available were predominantly pre-prepared with more than half of the outlets pre-preparing the majority of their food. Sandwiches and rolls were the most popular items sold in the outlets surveyed (n = 51 outlets) followed by pastries such as pies, sausage rolls and pasties (n = 33 outlets). Outlets considered their healthiest food options were sandwiches or rolls (n = 51 outlets), salads (n- = 50 outlets), fruit and vegetables (n = 40 outlets), seafood (n = 27 outlets), meats such as chicken (n = 26 outlets and hot foods such as curries, soups or quiches (n = 23 outlets). The majority of outlets surveyed considered pre-prepared food including sandwiches, rolls and salads, as healthy food options regardless of the content of the filling or dressings used. Few outlets (n = 28%) offered a choice of bread type other than white or wholemeal. High fat pastries and dressings were popular client choices (n = 77%) as were carbonated drinks (n = 88%) and flavoured milks (n = 46%). Conclusion These findings clearly indicate the need for further investigation of the impact of access to quality

  1. Immune reactivity to food coloring.

    PubMed

    Vojdani, Aristo; Vojdani, Charlene

    2015-01-01

    Artificial food dyes are made from petroleum and have been approved by the US Food and Drug Administration (FDA) for the enhancement of the color of processed foods. They are widely used in the food and pharmaceutical industries to increase the appeal and acceptability of their products. Synthetic food colorants can achieve hues not possible for natural colorants and are cheaper, more easily available, and last longer. However, since the use of artificial food coloring has become widespread, many allergic and other immune reactive disorders have increasingly been reported. During the past 50 y, the amount of synthetic dye used in foods has increased by 500%. Simultaneously, an alarming rise has occurred in behavioral problems in children, such as aggression, attention deficit disorder (ADD), and attention-deficit/hyperactivity disorder (ADHD). The ingestion of food delivers the greatest foreign antigenic load that challenges the immune system. Artificial colors can also be absorbed via the skin through cosmetic and pharmaceutical products. The molecules of synthetic colorants are small, and the immune system finds it difficult to defend the body against them. They can also bond to food or body proteins and, thus, are able to act in stealth mode to circumvent and disrupt the immune system. The consumption of synthetic food colors, and their ability to bind with body proteins, can have significant immunological consequences. This consumption can activate the inflammatory cascade, can result in the induction of intestinal permeability to large antigenic molecules, and could lead to cross-reactivities, autoimmunities, and even neurobehavioral disorders. The Centers for Disease Control (CDC) recently found a 41% increase in diagnoses of ADHD in boys of high-school age during the past decade. More shocking is the legal amount of artificial colorants allowed by the FDA in the foods, drugs, and cosmetics that we consume and use every day. The consuming public is largely

  2. Diet and Dermatitis: Food Triggers

    PubMed Central

    Schlichte, Megan

    2014-01-01

    Given increasing awareness of the link between diet and health, many patients are concerned that dietary factors may trigger dermatitis. Research has found that dietary factors can indeed exacerbate atopic dermatitis or cause dermatitis due to systemic contact dermatitis. In atopic dermatitis, dietary factors are more likely to cause an exacerbation among infants or children with moderate-to-severe atopic dermatitis relative to other populations. Foods may trigger rapid, immunoglobulin E-mediated hypersensitivity reactions or may lead to late eczematous reactions. While immediate reactions occur within minutes to hours of food exposure, late eczematous reactions may occur anywhere from hours to two days later. Screening methods, such as food allergen-specific serum immunoglobulin E tests or skin prick tests, can identify sensitization to specific foods, but a diagnosis of food allergy requires specific signs and symptoms that occur reproducibly upon food exposure. Many patients who are sensitized will not develop clinical findings upon food exposure; therefore, these tests may result in false-positive tests for food allergy. This is why the gold standard for diagnosis remains the double-blind, placebo-controlled food challenge. In another condition, systemic contact dermatitis, ingestion of a specific food can actually cause dermatitis. Systemic contact dermatitis is a distinct T-cell mediated immunological reaction in which dietary exposure to specific allergens results in dermatitis. Balsam of Peru and nickel are well-known causes of systemic contact dermatitis, and reports have implicated multiple other allergens. This review seeks to increase awareness of important food allergens, elucidate their relationship with atopic dermatitis and systemic contact dermatitis, and review available diagnostic and treatment strategies. PMID:24688624

  3. Household income differences in food sources and food items purchased

    PubMed Central

    2010-01-01

    Background The present study examined income-related household food purchases among a sample of 90 households from the community. Methods Annotated food purchase receipts were collected for a four-week period by the primary household shopper. Receipt food source and foods items were classified into specific categories, and food quantities in ounces were recorded by research staff. For home sources, a limited number of food/beverage categories were recorded. For eating out sources, all food/beverage items were recorded. Median monthly per person dollars spent and per person ounces purchased were computed. Food sources and food categories were examined by household income tertile. Subjects and Setting A community-based sample of 90 households. Results Higher income households spent significantly more dollars per person per month from both home and eating out sources compared with lower income households ($163 versus $100, p < .001). Compared with lower income households, higher income households spent significantly more home source dollars on both fruits/vegetables (21.5 versus 10.2, p < .001) and sweets/snacks (17.3 versus 8.3, p < .001), but did not differ on home dollars spent on sugar sweetened beverages (2.0 versus 1.7, p < .46). The proportion of home beverages that were sugar sweetened beverages was significantly higher among lower income households (45% versus 26%, p < .01). Within eating out sources, lower income households spent a significantly greater percent of dollars per person at carry out places (54% versus 37%, p < .01). No income differences were observed for dollars spent at discount grocery stores, small grocery stores or convenience stores. Conclusions Higher income households spent more money on both healthy and less healthy foods from a wide range of sources. Lower income households spent a larger proportion of their eating out dollars at carry out places, and a larger proportion of their home beverage purchases were sugar sweetened beverages

  4. An urban food store intervention positively affects food-related psychosocial variables and food behaviors.

    PubMed

    Gittelsohn, Joel; Song, Hee-Jung; Suratkar, Sonali; Kumar, Mohan B; Henry, Elizabeth G; Sharma, Sangita; Mattingly, Megan; Anliker, Jean A

    2010-06-01

    Obesity and other diet-related chronic diseases are more prevalent in low-income urban areas, which commonly have limited access to healthy foods. The authors implemented an intervention trial in nine food stores, including two supermarkets and seven corner stores, in a low-income, predominantly African American area of Baltimore City, with a comparison group of eight stores in another low-income area of the city. The intervention (Baltimore Healthy Stores; BHS) included an environmental component to increase stocks of more nutritious foods and provided point-of-purchase promotions including signage for healthy choices and interactive nutrition education sessions. Using pre- and postassessments, the authors evaluated the impact of the program on 84 respondents sampled from the intervention and comparison areas. Exposure to intervention materials was modest in the intervention area, and overall healthy food purchasing scores, food knowledge, and self-efficacy did not show significant improvements associated with intervention status. However, based on adjusted multivariate regression results, the BHS program had a positive impact on healthfulness of food preparation methods and showed a trend toward improved intentions to make healthy food choices. Respondents in the intervention areas were significantly more likely to report purchasing promoted foods because of the presence of a BHS shelf label. This is the first food store intervention trial in low-income urban communities to show positive impacts at the consumer level. PMID:19887625

  5. Food irradiation research and technology

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food Irradiation is a safe and effective U.S. Food and Drug Administration (FDA) approved process that can be used to disinfest or delay the maturation of fruits and vegetables, improve the microbiological safety of shellfish, eggs, raw meat and poultry, spices, and seeds used for sprouting. FDA ap...

  6. Nutrition Marketing on Food Labels

    ERIC Educational Resources Information Center

    Colby, Sarah E.; Johnson, LuAnn; Scheett, Angela; Hoverson, Bonita

    2010-01-01

    Objective: This research sought to determine how often nutrition marketing is used on labels of foods that are high in saturated fat, sodium, and/or sugar. Design and Setting: All items packaged with food labels (N = 56,900) in all 6 grocery stores in Grand Forks, ND were surveyed. Main Outcome Measure(s): Marketing strategy, nutrient label…

  7. Organizing for Better School Food.

    ERIC Educational Resources Information Center

    Center for Science in the Public Interest, Washington, DC.

    The ideal school cafeteria includes a salad bar and serving tables with healthy food items. Certain cafeteria pitfalls, such as a noisy or stuffy atmosphere, can be avoided by good administration. Specific guidelines on campaigning for better school food consist of building a community coalition that holds public meetings, learning about the…

  8. Food irradiation: regulations and acceptance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food irradiation is an effective technology for reducing harmful pathogens and insect pests on meats, poultry, seafood and fruits and vegetables. Although it is one of the most extensively researched nonthermal food processing technologies, its commercial adoption remains relatively limited. Regulat...

  9. Zinc content of selected foods.

    PubMed

    Freeland, J H; Cousins, R J

    1976-06-01

    The zinc content of 174 foods was determined by atomic absorption spectrophotometry, using a dry ash preparation method. Data on some of the foods were not available elsewhere. Shellfish, cheese, meats, and nuts represented the highest sources of zinc found in this study. Soft drinks and other beverages, as well as vegetables generally, were poor sources of zinc. PMID:1270715

  10. Living and learning food processing

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This year’s annual event promises to be both exciting and educational for those who wish to learn more about food processing. This column will provide a brief overview of the multitude of scientific sessions that reveal new research related to food processing. In addition to the symposia previewed h...

  11. Staphylococcal food poisoning and botulism

    PubMed Central

    Gilbert, R. J.

    1974-01-01

    Staphylococcal food poisoning and botulism are caused by the ingestion of food containing exotoxins. Outbreaks of both are still a problem in many countries. This paper attempts to summarize information relating to these illnesses, together with advice on how their incidence may be reduced, or better still prevented. PMID:4619651

  12. The Great Lakes Food Web.

    ERIC Educational Resources Information Center

    Baker, Marjane L.

    1997-01-01

    Presents a play for students in grades four to nine that incorporates the scientific names, physical characteristics, feeding habits, interactions, and interdependence of the plants and animals that make up the Great Lakes food web to facilitate the learning of this complex system. Includes a Great Lakes food web chart. (AIM)

  13. Development in the Food Domain.

    ERIC Educational Resources Information Center

    Rozin, Paul

    1990-01-01

    Discusses problems of general interest in developmental psychology that can be successfully studied in the domain of food; these include (1) development of food likes and dislikes; (2) establishment of the edible/inedible distinction; (3) disgust and contagion; (4) transgenerational communication of preferences; and (5) transition to food…

  14. Nutrient biofortification of food crops

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Plant-based foods offer an array of nutrients that are essential for human nutrition and promote good health. However, the major staple crops of the world are often deficient in some of these nutrients. Traditional agricultural approaches can marginally enhance the nutritional value of some foods, b...

  15. Measurement of food optical properties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Optical properties determine how a biological material or a food product will behave or interact with light. Absorption and scattering coefficients are the two primary optical properties characterizing turbid or diffusive food products. Measurement of the optical properties can provide useful inform...

  16. Membrane filtration of food suspensions.

    PubMed Central

    Sharpe, A N; Peterkin, P I; Dudas, I

    1979-01-01

    Factors affecting the membrane filtration of food suspensions were studied for 58 foods and 13 membrane filters. Lot number within a brand, pore size (0.45 or 0.8 micrometer), and time elapsed before filtration had little effect on filterability. Brand of membrane filter, flow direction, pressure differential, age (microbiological quality) of the food, duration of the blending process, temperature, and concentration of food in the suspension had significant and often predictable effects. Preparation of suspensions by Stomacher (relative to rotary blender) addition of surfactant (particularly at elevated temperature) and prior incubation with proteases sometimes had dramatic effects of filterability. In contrast to popular opinion, foods can be membrane filtered in quantities pertinent to the maximums used in conventional plating procedures. Removal of growth inhibitors and food debris is possible by using membrane filters. Lowering of the limits of detection of microorganisms by concentration on membrane filters can be considered feasible for many foods. The data are particularly relevant to the use of hydrophobic grid-membrane filters (which are capable of enumerating up to 9 X 10(4) organisms per filter) in instrumented methods of food microbiological analysis. Images PMID:760637

  17. Advancements in analyzing food quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This editorial provides insight on investigations regarding advancement in the application of technology and it’s advancement to food quality. The discussion elaborates on the advantages of recent analytical technologies and techniques, along with their impact on food safety, characterization of its...

  18. Food safety training for nutritionists.

    PubMed Central

    Crowther, J. S.; Cox, L. J.; Gross, R.; Käferstein, F. A.

    1999-01-01

    A course on food safety for nutritionists has been developed in Indonesia through collaboration between government, industry, academia and international agencies. By teaching the basic principles of the subject it equips the participants to recommend foods that are safe as well as nutritious. PMID:10083718

  19. Nonthermal processing technologies for food

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Looking forward into the future of food science/technology/engineering, in the emerging area of nonthermal processing of foods, is definitely an adventure. It is open-ended and full of uncertainties. Lessons learned from the past should always serve as a good basis for envisioning the future of this...

  20. Your Food Dollar. Money Management.

    ERIC Educational Resources Information Center

    Baran, Nancy H., Ed.; Tarrant, Sharon M., Ed.

    This booklet on food buying power, 1 in a series of 12, covers all the basic aspects of personal- and family-money management. Suitable for use by high school and college students as well as adults, this handbook offers information on developing a shopping list, deciding where to shop, selecting the best buys, and reading food labels. Section 1 on…

  1. Food and farm products surveillance

    SciTech Connect

    Poston, T.M.

    1995-06-01

    This section of the 1994 Hanford Site Environmental Report summarizes the radiological analyses performed on food and farm samples collected during 1994. The food and farm sampling design addresses the potential influence of Hanford Site releases. Details of the sampling design and radionuclides analyzed are included in this section.

  2. Animal Cloning and Food Safety

    MedlinePlus

    ... from clones and their offspring out of the food chain until CVM could further evaluate the issue. back to top FDA Studies Cloning For more than five years, CVM ... evaluate the safety of food from these animals. The resulting report, called a ...

  3. Food technology in space habitats

    NASA Technical Reports Server (NTRS)

    Karel, M.

    1979-01-01

    The research required to develop a system that will provide for acceptable, nutritious, and safe diets for man during extended space missions is discussed. The development of a food technology system for space habitats capable of converting raw materials produced in the space habitats into acceptable food is examined.

  4. [Current issues regarding organic food].

    PubMed

    Petrariu, F D; Gavăt, Viorica; Cozma, A G T

    2005-01-01

    Destruction and pollution of soil and ground water resources is probably the most important ecological problem facing the next generation. Checkable standards which certify healthy food products are required by the regulation on organic farming of the EU and should also be applied for conventional food production. Ecological food contains at least 95% of ingredients from an organic farming environment, without interference from pesticides, herbicides, fungicides or other chemicals and it is totally different from dietary, functional, enriched, fortified, probiotic food. Ecological food is tastier and contains more essential amino-acids, vitamin C, and micro-nutriments than usual food. Two major effects generated by choosing ecological food are the environmental protection and human' health improvement. Buying an ecological product represents the effect of a certain attitude. Children's nutrition starts with the most genuine ecological product: breast milk. Every parent should give to his child healthy and tasty food, for proper development. Decreasing artificial chemicals in the diet and the environment represents the first step to a healthier life. PMID:16610189

  5. Food Behavior of College Students.

    ERIC Educational Resources Information Center

    Hertzler, Ann A.; Frary, Robert B.

    1989-01-01

    Surveyed undergraduate college students (N=212) near completion of an introductory nutrition course to identify their patterns of food usage, changes in food habits, and previous nutrition background. Found one-half increased use of milk/milk products and one-half decreased fat and sugar. Cluster analysis indicated students could not be…

  6. Language Workbook for Food Service.

    ERIC Educational Resources Information Center

    Mankoski, Linda C.

    This workbook parallels the manual, "Food Service" (see related note), and is designed to assist the language arts or foods service teacher in helping deaf students cope with problems of reading the parallel text. The language system used in this text is based upon the Roberts English Series, which uses a linguistic approach to teaching language…

  7. Food Irradiation Research and Technology

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food Irradiation is a safe and effective U.S. Food and Drug Administration (FDA) approved process that can be used to disinfest or delay the maturation of fruits and vegetables, improve the microbiological safety of shellfish, eggs, raw meat and poultry, spices, and seeds used for sprouting. FDA ap...

  8. Food-related Energy Requirements

    ERIC Educational Resources Information Center

    Hirst, Eric

    1974-01-01

    Presents a discussion of the quantities of energy required to grow, process, transport, whoesale, retail, refrigerate, and cook food in the United States for the year 1963. These data are also used to estimate the annual energy consumption for food for the 1960-1970 period. (PEB)

  9. California Indian Food and Culture.

    ERIC Educational Resources Information Center

    2001

    This learning kit begins with a glossary of terms to help students learn about California Indians and their food. The kit explains that California Indians were the first people to live in the area now known as California, and that these tribes differed in the languages they spoke, the regions they lived in, and the foods that they ate. It explains…

  10. Prepare Healthy Foods with Toddlers

    ERIC Educational Resources Information Center

    Izumi-Taylor, Satomi; Rike, Cheryl

    2011-01-01

    Toddlers--from about 16 to 36 months--can learn a variety of skills as they prepare food and follow recipes in developmentally appropriate ways. Early childhood teachers are encouraged to support young children's healthy eating habits by offering simple food preparation experiences. When toddlers--and preschoolers--safely prepare healthy snacks,…

  11. [Dietary management of food allergies].

    PubMed

    Reese, Imke

    2016-07-01

    A therapeutic diet is only indicated if the diagnosis of food allergy is certain. In the case of an unproven suspicion everything should be done to confirm or disprove the diagnosis by diagnostic measures (patient history, diet history, food and symptom protocol etc.). In the case of proven food allergy there are different aims of nutritional therapy. Most importantly the patient should learn how to identify his eliciting agent in pre-packed and non-prepacked food and how to avoid it. The elimination diet should take into account the individual condition of the patient. In particular, if basic foods have to be eliminated from the diet, safe alternatives have to be determined to maintain a nutritionally balanced diet and to maintain a high quality of life. To ensure the nutritional adequacy of the diet, micro- and macronutrient intake should be analysed and improved, if necessary. For pollen-associated food allergy and certain chronic conditions it might be necessary to be aware of possible triggering factors as well as potential cross-reactions. Moreover, individual tolerance should be maintained during elimination diets and not jeopardized by voluntary and unnecessary self-denial of certain foods.An effective individual management of food allergies by the patient is considerably dependent on the quality of the nutritional education and therapy. PMID:27255299

  12. The Healthy Trail Food Book.

    ERIC Educational Resources Information Center

    Miller, Dorcas S.

    An 800-mile canoe trip down a Canadian river provided the testing ground for the tenets of this trail food book. On the seven week expedition two pounds of food per person per day at a daily cost of $1.70 were carried. The only perishables were cheese, margarine, and onions. Recipes and menu ideas from that expedition are provided along with…

  13. Food First, Educating Our Children.

    ERIC Educational Resources Information Center

    Roberts, Scott W.

    1987-01-01

    The "Food First Curriculum" is being used to educate elementary school students about global perspectives, farming, the path of food from farm to table, causes of global hunger, who goes hungry in the United States, and ways to work for change. Included is a presentation of one of the curriculum's learning activities, "How Does the World Eat?" (CB)

  14. Nutrition Marketing on Children's Foods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Given the rise in childhood obesity, marketing non-nutrient dense foods to children has instigated a worldwide debate. This research sought to determine how often nutrition marketing (health claims, nutrient content claims, or implied claims) is used on labels of foods containing high amounts (>20% ...

  15. Right to Food and Agrofuel

    EPA Science Inventory

    A 54 page FAO study has been released exploring the impact of biofuel production expansion on the availability of adequate food for human nutrition and the underlying human right to food focused on the avoidance of hunger. The report concludes that liquid biofuel production has ...

  16. Fast food: unfriendly and unhealthy.

    PubMed

    Stender, S; Dyerberg, J; Astrup, A

    2007-06-01

    Although nutrition experts might be able to navigate the menus of fast-food restaurant chains, and based on the nutritional information, compose apparently 'healthy' meals, there are still many reasons why frequent fast-food consumption at most chains is unhealthy and contributes to weight gain, obesity, type 2 diabetes and coronary artery disease. Fast food generally has a high-energy density, which, together with large portion sizes, induces over consumption of calories. In addition, we have found it to be a myth that the typical fast-food meal is the same worldwide. Chemical analyses of 74 samples of fast-food menus consisting of French fries and fried chicken (nuggets/hot wings) bought in McDonalds and KFC outlets in 35 countries in 2005-2006 showed that the total fat content of the same menu varies from 41 to 65 g at McDonalds and from 42 to 74 g at KFC. In addition, fast food from major chains in most countries still contains unacceptably high levels of industrially produced trans-fatty acids (IP-TFA). IP-TFA have powerful biological effects and may contribute to increased weight gain, abdominal obesity, type 2 diabetes and coronary artery disease. The food quality and portion size need to be improved before it is safe to eat frequently at most fast-food chains. PMID:17452996

  17. Microbiological testing of Skylab foods.

    NASA Technical Reports Server (NTRS)

    Heidelbaugh, N. D.; Mcqueen, J. L.; Rowley, D. B.; Powers , E. M.; Bourland, C. T.

    1973-01-01

    Review of some of the unique food microbiology problems and problem-generating circumstances the Skylab manned space flight program involves. The situations these problems arise from include: extended storage times, variations in storage temperatures, no opportunity to resupply or change foods after launch of the Skylab Workshop, first use of frozen foods in space, first use of a food-warming device in weightlessness, relatively small size of production lots requiring statistically valid sampling plans, and use of food as an accurately controlled part in a set of sophisticated life science experiments. Consideration of all of these situations produced the need for definite microbiological tests and test limits. These tests are described along with the rationale for their selection. Reported test results show good compliance with the test limits.

  18. Food security and sustainable intensification

    PubMed Central

    Godfray, H. Charles J.; Garnett, Tara

    2014-01-01

    The coming decades are likely to see increasing pressures on the global food system, both on the demand side from increasing population and per capita consumption, and on the supply side from greater competition for inputs and from climate change. This paper argues that the magnitude of the challenge is such that action is needed throughout the food system, on moderating demand, reducing waste, improving governance and producing more food. It discusses in detail the last component, arguing that more food should be produced using sustainable intensification (SI) strategies, and explores the rationale behind, and meaning of, this term. It also investigates how SI may interact with other food policy agendas, in particular, land use and biodiversity, animal welfare and human nutrition. PMID:24535385

  19. Biofuels from food processing wastes.

    PubMed

    Zhang, Zhanying; O'Hara, Ian M; Mundree, Sagadevan; Gao, Baoyu; Ball, Andrew S; Zhu, Nanwen; Bai, Zhihui; Jin, Bo

    2016-04-01

    Food processing industry generates substantial high organic wastes along with high energy uses. The recovery of food processing wastes as renewable energy sources represents a sustainable option for the substitution of fossil energy, contributing to the transition of food sector towards a low-carbon economy. This article reviews the latest research progress on biofuel production using food processing wastes. While extensive work on laboratory and pilot-scale biosystems for energy production has been reported, this work presents a review of advances in metabolic pathways, key technical issues and bioengineering outcomes in biofuel production from food processing wastes. Research challenges and further prospects associated with the knowledge advances and technology development of biofuel production are discussed. PMID:26874262

  20. Food security and sustainable intensification.

    PubMed

    Godfray, H Charles J; Garnett, Tara

    2014-04-01

    The coming decades are likely to see increasing pressures on the global food system, both on the demand side from increasing population and per capita consumption, and on the supply side from greater competition for inputs and from climate change. This paper argues that the magnitude of the challenge is such that action is needed throughout the food system, on moderating demand, reducing waste, improving governance and producing more food. It discusses in detail the last component, arguing that more food should be produced using sustainable intensification (SI) strategies, and explores the rationale behind, and meaning of, this term. It also investigates how SI may interact with other food policy agendas, in particular, land use and biodiversity, animal welfare and human nutrition. PMID:24535385