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Sample records for sports nutrition foods

  1. Sports Nutrition.

    ERIC Educational Resources Information Center

    Missouri State Dept. of Health, Jefferson City.

    This guide deals with various aspects of sports and nutrition. Twelve chapters are included: (1) "Sports and Nutrition"; (2) "Eat to Compete"; (3) "Fit Folks Need Fit Food"; (4) "The Food Guide Pyramid"; (5) "Fat Finder's Guide"; (6) "Pre- and Post-Event Meals"; (7) "Tips for the Diabetic Athlete"; (8) "Pinning Down Your Optimal Weight"; (9)…

  2. Food for Sport. Berkeley Series in Nutrition.

    ERIC Educational Resources Information Center

    Smith, Nathan J.

    Knowledge in nutrition and exercise physiology has reached a level where dietary recommendations can be made for particular needs of particular athletes. This book is written for active people of any age, male or female, casual participant, amateur or professional, and for those dealing with athletes--dieticians, coaches, trainers, and parents.…

  3. Exploring General and Sports Nutrition and Food Knowledge in Elite Male Australian Athletes.

    PubMed

    Devlin, Brooke L; Belski, Regina

    2015-06-01

    Nutrition knowledge is believed to influence nutritional intake, which in turn influences performance in elite athletes. There is currently no published data on the nutrition knowledge of elite Australian Football (AF) players. The purpose of this study was to gain insight into the current level of general and sports nutrition knowledge in elite male AF athletes. Forty six elite male AF players (23.5 ± 2.8 years) answered 123 questions relating to five areas of nutrition knowledge: dietary recommendations, sources of nutrients, choosing everyday foods, alcohol and sports nutrition. Demographic details and perceptions of nutrition knowledge were collected for all participants. The mean nutrition knowledge score was 74.4 ± 10.9 (60.5%). The highest score was obtained in sports nutrition section (17.9 ± 3.0, 61.7%). The dietitian was selected as the first source of information by 98% of athletes, with club trainer and teammates as second choice for 45.7% and 23.9% of athletes, respectively. The majority of athletes correctly answered questions regarding recommendations to increase fruit and vegetable intake and decrease fat intake (95.6%, 91.1% and 93.3% correct respectively). While 80% of the athletes were aware fat intake should predominately be made up of unsaturated fat, they were less able to identify food sources of unsaturated fats (35.6% and 24.4% correct for statements regarding monounsaturated and polyunsaturated fats, respectively). Broad nutrition messages and recommendations appear to be well understood; however, gaps in nutrition knowledge are evident. A better understanding of nutrition knowledge in athletes will allow nutrition education interventions to target areas in need of improvement. PMID:25387042

  4. Nutrition in Children's Sports.

    ERIC Educational Resources Information Center

    Smith, Nathan J.

    Young athletes need to be aware of the importance of good nutrition to athletic performance. A basic diet plan, worked out with a physician to satisfy energy and weight needs, is essential. The best eating schedule and amount and type of food varies with different sports depending on the intensity and duration of physical activity. Weight control…

  5. Sports Nutrition.

    ERIC Educational Resources Information Center

    Houtkooper, Linda; And Others

    This kit provides coaches, physical education teachers, and health professionals with current nutrition information and guidelines for applying that information in classes and athletic training programs. The kit contains four components. A "Key Terms" section provides an index to nutrition-fitness terminology and concepts. The instructional…

  6. Evaluation of food provision and nutrition support at the London 2012 Olympic Games: the opinion of sports nutrition experts.

    PubMed

    Pelly, Fiona; Meyer, Nanna L; Pearce, Jeni; Burkhart, Sarah J; Burke, Louise M

    2014-12-01

    The aim of this study was to evaluate the food provision and nutrition support at the London 2012 Olympic (OG) and Paralympic Games (PG) from the perspective of sports nutrition experts attending the event. Participants (n = 15) were asked to complete an online survey and rate on a Likert scale menu qualities, food safety, sustainability practices, nutrition labeling, and provision for cultural needs, dietary regimes and specific situations. Open-ended responses were incorporated to explore expert opinion and areas for improvement. Participants rated their overall experience of the food provision as 7.6 out of 10 (range 5 to 10), with the majority (n = 11) rating it greater than 7. The variety, accessibility, presentation, temperature, and freshness of menu items rated as average to good. A below average rating was received for recovery food and beverages, provision of food for traveling to other venues, taking suitable snacks out of the dining hall and provision of food at other venues. However, the variety and accessibility of choices for Ramadan, and provision of post-competition food were rated highly. A number of comments were received about the lack of gluten free and lower energy/fat items. The inclusion of allergens on nutrition labeling was considered more important than nutrient content. While dietetic review of the menu in advance of the OG and PG is clearly a valuable process that has resulted in improvements in the food supply, there are still areas that need to be addressed that are currently not implemented during the event. PMID:24903640

  7. Sports Nutrition: A Modern Approach to Teaching Foods in High School Home Economics.

    ERIC Educational Resources Information Center

    Metzger, Sheryl

    1991-01-01

    In a program designed to couple the awareness of the relationship between nutrition and physical activity, the principles of nutrition were tailored to individual athletes, and students were encouraged to develop a diet that adheres to U.S. Department of Agriculture guidelines as modified for body type, activity level, and sport. (JOW)

  8. Nutrition in sports medicine.

    PubMed

    Vitale, J J

    1985-09-01

    Strenuous or vigorous exercise does not appear to significantly alter the requirements for any specific nutrient except calories. The major nutritional problem in sports medicine, particularly among the young, will be one of meeting caloric requirements from a variety of foods. As high- or low-energy requirements are met, so will requirements for all other essential nutrients. We should all heed the words of Sir Robert Hutchison (1871-1960), as perhaps the Food and Nutrition Board did. He wrote in the New Castle Medical Journal, vol. 12, 1932, "One swears by whole meal bread, one by sour milk; vegetarianism is the only road to the salvation of some, other insist not only in vegetables alone, but on eating those raw. At one time the only thing that matters is calories; at another time they are crazy about vitamins or about roughage. Scientific truth may be put quite briefly; eat moderately, having an ordinary mixed diet and don't worry." Robert Charles Benchley (1889-1945), an American humorist, critic, and actor, was known to say that when the thought of exercise came upon him, he would lie down until the thought passed over. Clement Richard Attlee (1883-1967), prime minister of the United Kingdom from 1945 to 1951, said he owed his long life to resisting all forms of exercise. PMID:4028546

  9. Nutrition in team sports.

    PubMed

    Mujika, Iñigo; Burke, Louise M

    2010-01-01

    Team sports are based on intermittent high-intensity activity patterns, but the exact characteristics vary between and within codes, and from one game to the next. Despite the challenge of predicting exact game demands, performance in team sports is often dependent on nutritional factors. Chronic issues include achieving ideal levels of muscle mass and body fat, and supporting the nutrient needs of the training program. Acute issues, both for training and in games, include strategies that allow the player to be well fuelled and hydrated over the duration of exercise. Each player should develop a plan of consuming fluid and carbohydrate according to the needs of their activity patterns, within the breaks that are provided in their sport. In seasonal fixtures, competition varies from a weekly game in some codes to 2-3 games over a weekend road trip in others, and a tournament fixture usually involves 1-3 days between matches. Recovery between events is a major priority, involving rehydration, refuelling and repair/adaptation activities. Some sports supplements may be of value to the team athlete. Sports drinks, gels and liquid meals may be valuable in allowing nutritional goals to be met, while caffeine, creatine and buffering agents may directly enhance performance. PMID:21346334

  10. Sports Nutrition for Young Athletes

    ERIC Educational Resources Information Center

    Cotugna, Nancy; Vickery, Connie E.; McBee, Sheldon

    2005-01-01

    Nutritional needs for peak athletic performance include sufficient calorie intake, adequate hydration, and attention to timing of meals. Student athletes and their advisors often are misinformed or have misconceptions about sports nutrition. This paper identifies nutritional needs of young athletes, reviews common misconceptions, and examines the…

  11. A Lifetime Pursuit of a Sports Nutrition Practice.

    PubMed

    Erdman, Kelly Anne

    2015-09-01

    Sports nutrition in Canada has significantly evolved over the years from providing fundamental training dietary advice to applied precise assessment of nutritional status in a variety of settings, especially with the establishment of Canadian Sport Institutes and Centres across Canada. This progression has enhanced the level of dietary support to manage athletes' nutrition in a holistic perspective. Athletes are now educated about food fundamentals (acquiring foods, menu planning, preparing, food safety), personal accountability of hydration and energy monitoring (urinary and body weight assessments), individualized supplementation protocols, and customized nutrition for variable daily training environments according to their Yearly Training Plan. Sport dietitians are an important member of Integrated Sport Teams where collaboration exists amongst professionals who coordinate the athletes' personalized training and performance programming. Dietitians in sport are encouraged to continue to lobby for nutrition programming at the elite, varsity, provincial, and club levels to ensure that athletes receive accurate guidance from nutrition experts. PMID:26280796

  12. 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 ...

  13. Nutrition for Sport Success.

    ERIC Educational Resources Information Center

    Nutrition Foundation, Inc., Washington, DC.

    This guidebook presents basic facts about nutrition, focusing upon the nutritional needs of athletes. Information is given on: (1) the importance of water, salt and other electrolytes, and treating and preventing heat disorders; (2) nutrition for training and performance, the best diet, caloric and energy requirements for various and specific…

  14. Sports Nutrition Knowledge Assessment of Physical Educators and Coaches.

    ERIC Educational Resources Information Center

    Conkle, M. Terence; Tishler, Anne G.

    This study assessed the sports nutrition knowledge of current and prospective physical educators/coaches (HPEs) to determine the need for improved education in this area and to compare the nutrition knowledge of HPEs with that of foods and nutrition students (FNSs) and general college students (GENs). A researcher-developed 4-point Likert-type…

  15. Nutrition and Sports

    PubMed Central

    Rohan, Ivan; Ledoux, Marielle

    1984-01-01

    Family physicians are often asked for advice by patients of all ages who participate in regular exercise programs. The knowledgeable family physician can be very helpful to athletes, who are swamped with information and misinformation about nutrition. This article describes the dietary needs of recreational and competitive athletes, illustrates the way in which diet can prevent the development of some pathological conditions, considers athletes at different stages of the life cycle, and discusses the dietary requirements of the exercising diabetic patient. PMID:21278976

  16. President's Council on Fitness, Sports and Nutrition

    MedlinePlus

    ... Newsletter Search Site President's Council on Fitness, Sports & Nutrition Be Active Why Is It Important? Ways To ... Let's Move! Active School today. From Our Blog Nutrition , Physical Activity The Fastest Way to Living Healthy ...

  17. Sport and Nutrition Education Interaction on Stress

    ERIC Educational Resources Information Center

    Ozturk, Mehmet Ertugrul

    2015-01-01

    The aim of the study was to determine sport and nutrition education interaction on stress. Three groups were selected for the study: control, single treatment and social treatment under nutrition treatment, too. The groups that were under nutrition treatments should have information about the nutrition resources. This experiment was done for two…

  18. Sports Nutrition: What the Future may Bring

    PubMed Central

    Kalman, Douglas S; Campbell, Bill

    2004-01-01

    The field of sports nutrition is a dynamic one. Core competencies in exercise physiology, psychology, integrated metabolism and biochemistry are the initial parameters for a successful career in sports nutrition. In addition to the academic fundamentals, it is imperative that the sports nutritionist understand the sport in which our client participates. This sport specific understanding should manifest itself in fuel utilization, mechanics of movement, as well as psychological processes that motivate the participant to perform optimally. Sports nutrition as a field has grown substantially over the past 50 years, from glycogen loading to today's scientifically validated ergogenic aids. The last ten years has seen the largest advancement of sports nutrition, with the following areas driving much of the research: the effects of exercise on protein utilization, meal timing to maximize the anabolic response, the potential for ribose to benefit those engaged in high-energy repetitive sports, and creatine and its uses within athletics and medicine. The future of sports nutrition will dictate that we 1) collectively strive for a higher standard of care and education for counseling athletes and 2) integrate different disciplines. We are in an era of unprecedented growth and the new knowledge is constantly evolving. The International Society of Sports Nutrition (ISSN) will contribute to this exciting field in many ways, and we ask for your contribution by sharing your passion, stories, research, and life experiences with us.

  19. Case Studies in Sports Nutrition.

    ERIC Educational Resources Information Center

    Clark, Nancy

    1988-01-01

    This article presents case studies of two athletes who wanted to affect a change in their body weight in order to enhance athletic performance. Each athlete's problem and the nutrition approach used to solve it are discussed. Caloric values of fast foods are listed. (JL)

  20. 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 ...

  1. Immunological aspects of sport nutrition.

    PubMed

    Gleeson, Michael

    2016-02-01

    Prolonged bouts of exercise and heavy training regimens are associated with depression of immune system functions that can increase the risk of picking up opportunistic infections such as the common cold and influenza. Some common sport nutrition practices including high-carbohydrate diets and carbohydrate ingestion during exercise, training with low-glycogen stores, intentional dieting for weight loss, ingestion of high-dose antioxidant supplements and protein ingestion post exercise may influence immune system status in athletes. In order to maintain robust immunity, athletes need to consume a well-balanced diet that is sufficient to meet their requirements for energy, carbohydrate, protein and micronutrients. Dietary deficiencies of protein and specific micronutrients are well known to be potential causes of immune dysfunction and an adequate intake of some essential minerals including iron and zinc and the vitamins A, D, E, B6 and B12 are important to maintain a healthy immune function. Vitamin D may be a particular concern as recent studies have emphasised its importance in limiting infection episode incidence and duration in both the general population and in athletes and many individuals exhibit inadequate vitamin D status during the winter months. There is only limited evidence that individual amino acids, β-glucans, herbal extracts and zinc are capable of boosting immunity or reducing infection risk in athletes. The ingestion of carbohydrate during exercise and daily consumption of probiotics, vitamin D3, bovine colostrum and plant polyphenol containing supplements or foodstuffs currently offer the best chance of success, particularly for those individuals who are prone to illness. PMID:26634839

  2. Do current sports nutrition guidelines conflict with good oral health?

    PubMed

    Broad, Elizabeth M; Rye, Leslie A

    2015-01-01

    For optimal athletic performance, an athlete requires good oral health to reduce the risk of oral pain, inflammation, and infection and thereby minimize the use of analgesics and antimicrobial agents. Increased intake, frequency, and dental contact time of carbohydrate-rich foods, sports nutrition products, and acidic carbohydrate-containing sports and energy drinks may contribute to risks of dental erosion, caries, and inflammatory periodontal conditions in the athlete, especially when he or she also exhibits dehydration and poor oral hygiene habits. Examining the athlete before he or she begins participating in a sport allows the dental care provider to determine the patient's existing oral health, hygiene, and susceptibility to risk factors for erosion, caries, and inflammatory periodontal disease. This oral profile, in conjunction with the individual athlete's dietary needs, can be used to establish a treatment and preventive program, including oral health education. Good oral hygiene practices and application of topical fluoride, especially via fluoridated toothpastes and topical fluoride varnishes, must be available to the athlete. Rinsing with water or a neutral beverage after exposure to carbohydrates or acidic sports nutrition products may reduce carbohydrate contact time and bring oral pH levels back to neutral more quickly, reducing the risk of caries and erosion. Finally, the dentist should encourage the athlete to consult with an experienced sports dietitian to ensure that principles of sports nutrition are being appropriately applied for the type, frequency, and duration of exercise in consideration of the individual's oral health needs. PMID:26545270

  3. ISSN Exercise & Sport Nutrition Review: Research & Recommendations

    PubMed Central

    Kreider, Richard B; Almada, Anthony L; Antonio, Jose; Broeder, Craig; Earnest, Conrad; Greenwood, Mike; Incledon, Thomas; Kalman, Douglas S; Kleiner, Susan M; Leutholtz, Brian; Lowery, Lonnie M; Mendel, Ron; Stout, Jeffrey R; Willoughby, Darryn S; Ziegenfuss, Tim N

    2004-01-01

    Sport nutrition is a constantly evolving field with literally thousands of research papers published annually. For this reason, keeping up to date with the literature is often difficult. This paper presents a well-referenced overview of the current state of the science related to how to optimize training through nutrition. More specifically, this article discusses: 1.) how to evaluate the scientific merit of nutritional supplements; 2.) general nutritional strategies to optimize performance and enhance recovery; and, 3.) our current understanding of the available science behind weight gain, weight loss, and performance enhancement supplements. Our hope is that ISSN members find this review useful in their daily practice and consultation with their clients.

  4. ISSN exercise & sport nutrition review: research & recommendations

    PubMed Central

    2010-01-01

    Sports nutrition is a constantly evolving field with hundreds of research papers published annually. For this reason, keeping up to date with the literature is often difficult. This paper is a five year update of the sports nutrition review article published as the lead paper to launch the JISSN in 2004 and presents a well-referenced overview of the current state of the science related to how to optimize training and athletic performance through nutrition. More specifically, this paper provides an overview of: 1.) The definitional category of ergogenic aids and dietary supplements; 2.) How dietary supplements are legally regulated; 3.) How to evaluate the scientific merit of nutritional supplements; 4.) General nutritional strategies to optimize performance and enhance recovery; and, 5.) An overview of our current understanding of the ergogenic value of nutrition and dietary supplementation in regards to weight gain, weight loss, and performance enhancement. Our hope is that ISSN members and individuals interested in sports nutrition find this review useful in their daily practice and consultation with their clients. PMID:20181066

  5. ISSN exercise & sport nutrition review: research & recommendations.

    PubMed

    Kreider, Richard B; Wilborn, Colin D; Taylor, Lem; Campbell, Bill; Almada, Anthony L; Collins, Rick; Cooke, Mathew; Earnest, Conrad P; Greenwood, Mike; Kalman, Douglas S; Kerksick, Chad M; Kleiner, Susan M; Leutholtz, Brian; Lopez, Hector; Lowery, Lonnie M; Mendel, Ron; Smith, Abbie; Spano, Marie; Wildman, Robert; Willoughby, Darryn S; Ziegenfuss, Tim N; Antonio, Jose

    2010-01-01

    Sports nutrition is a constantly evolving field with hundreds of research papers published annually. For this reason, keeping up to date with the literature is often difficult. This paper is a five year update of the sports nutrition review article published as the lead paper to launch the JISSN in 2004 and presents a well-referenced overview of the current state of the science related to how to optimize training and athletic performance through nutrition. More specifically, this paper provides an overview of: 1.) The definitional category of ergogenic aids and dietary supplements; 2.) How dietary supplements are legally regulated; 3.) How to evaluate the scientific merit of nutritional supplements; 4.) General nutritional strategies to optimize performance and enhance recovery; and, 5.) An overview of our current understanding of the ergogenic value of nutrition and dietary supplementation in regards to weight gain, weight loss, and performance enhancement. Our hope is that ISSN members and individuals interested in sports nutrition find this review useful in their daily practice and consultation with their clients. PMID:20181066

  6. 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

  7. Position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and Athletic Performance.

    PubMed

    Thomas, D Travis; Erdman, Kelly Anne; Burke, Louise M

    2016-03-01

    It is the position of the Academy of Nutrition and Dietetics (Academy), Dietitians of Canada (DC), and the American College of Sports Medicine (ACSM) that the performance of, and recovery from, sporting activities are enhanced by well-chosen nutrition strategies. These organizations provide guidelines for the appropriate type, amount, and timing of intake of food, fluids, and supplements to promote optimal health and performance across different scenarios of training and competitive sport. This position paper was prepared for members of the Academy, DC, and ACSM, other professional associations, government agencies, industry, and the public. It outlines the Academy's, DC's, and ACSM's stance on nutrition factors that have been determined to influence athletic performance and emerging trends in the field of sports nutrition. Athletes should be referred to a registered dietitian nutritionist for a personalized nutrition plan. In the United States and in Canada, the Certified Specialist in Sports Dietetics is a registered dietitian nutritionist and a credentialed sports nutrition expert. PMID:26920240

  8. Nutrition, illness, and injury in aquatic sports.

    PubMed

    Pyne, David B; Verhagen, Evert A; Mountjoy, Margo

    2014-08-01

    In this review, we outline key principles for prevention of injury and illness in aquatic sports, detail the epidemiology of injury and illness in aquatic athletes at major international competitions and in training, and examine the relevant scientific evidence on nutrients for reducing the risk of illness and injury. Aquatic athletes are encouraged to consume a well-planned diet with sufficient calories, macronutrients (particularly carbohydrate and protein), and micronutrients (particularly iron, zinc, and vitamins A, D, E, B6, and B12) to maintain health and performance. Ingesting carbohydrate via sports drinks, gels, or sports foods during prolonged training sessions is beneficial in maintaining energy availability. Studies of foods or supplements containing plant polyphenols and selected strains of probiotic species are promising, but further research is required. In terms of injury, intake of vitamin D, protein, and total caloric intake, in combination with treatment and resistance training, promotes recovery back to full health and training. PMID:24937101

  9. 77 FR 25127 - Food and Nutrition Service

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-04-27

    ... Food and Nutrition Service Agency Information Collection Activities: Proposed Collection; Comment Request--Supplemental Nutrition Assistance Program-- Disaster Supplemental Nutrition Assistance Program (D-SNAP) AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: In accordance with...

  10. Evaluation of Sports Nutrition Knowledge and Recommendations Among High School Coaches.

    PubMed

    Couture, Steven; Lamarche, Benoit; Morissette, Eliane; Provencher, Veronique; Valois, Pierre; Goulet, Claude; Drapeau, Vicky

    2015-08-01

    The objectives of this study were to evaluate high school coaches' knowledge in sports nutrition and the nutritional practices they recommend to their athletes. Forty-seven high school coaches in "leanness" and "non-leanness" sports from the greater region of Quebec (women = 44.7%) completed a questionnaire on nutritional knowledge and practices. "Leanness sports" were defined as sports where leanness or/and low bodyweight were considered important (e.g., cheerleading, swimming and gymnastics), and "non-leanness sports" were defined as sports where these factors are less important (e.g., football). Participants obtained a total mean score of 68.4% for the nutrition knowledge part of the questionnaire. More specifically, less than 30% of the coaches could answer correctly some general nutrition questions regarding carbohydrates and lipids. No significant difference in nutrition knowledge was observed between coaches from "leanness" and "non-leanness" sports or between men and women. Respondents with a university education scored higher than the others (73.3% vs. 63.3%, p < .05). Coaches who participated in coaching certification also obtained better results than those without a coaching certification. The most popular source of information about nutrition used by coaches was the Internet at 55%. The two most popular nutrition practices that coaches recommended to improve athlete performance were hydration and consumption of protein-rich foods. Recommendation for nutritional supplements use was extremely rare and was suggested only by football coaches, a nonleanness sport. Findings from this study indicate that coaches need sports nutrition education and specific training. PMID:25386951

  11. American College of Sports Medicine Joint Position Statement. Nutrition and Athletic Performance.

    PubMed

    Thomas, D Travis; Erdman, Kelly Anne; Burke, Louise M

    2016-03-01

    It is the position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine that the performance of, and recovery from, sporting activities are enhanced by well-chosen nutrition strategies. These organizations provide guidelines for the appropriate type, amount, and timing of intake of food, fluids, and supplements to promote optimal health and performance across different scenarios of training and competitive sport. This position paper was prepared for members of the Academy of Nutrition and Dietetics, Dietitians of Canada (DC), and American College of Sports Medicine (ACSM), other professional associations, government agencies, industry, and the public. It outlines the Academy's, DC's and ACSM's stance on nutrition factors that have been determined to influence athletic performance and emerging trends in the field of sports nutrition. Athletes should be referred to a registered dietitian/nutritionist for a personalized nutrition plan. In the United States and in Canada, the Certified Specialist in Sports Dietetics (CSSD) is a registered dietitian/nutritionist and a credentialed sports nutrition expert. PMID:26891166

  12. Interactive Distance Learning Effectively Provides Winning Sports Nutrition Workshops.

    ERIC Educational Resources Information Center

    Ricketts, Jennifer; Hoelscher-Day, Sharon; Begeman, Gale; Houtkooper, Linda

    2001-01-01

    Interactive distance-education (n=226) and face-to-face (n=129) continuing education workshops for health care and education professionals on sports nutrition were evaluated immediately and after 6 months. The well-designed distance-education format was as effective and acceptable as face to face and increased sports nutrition knowledge. (SK)

  13. 75 FR 37281 - President's Council on Fitness, Sports, and Nutrition

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-06-28

    ... other person.`` (Presidential Sig.) THE WHITE HOUSE, June 22, 2010. [FR Doc. 2010-15851 Filed 6-25-10... Executive Order 13545--President's Council on Fitness, Sports, and Nutrition #0; #0; #0; Presidential... on Fitness, Sports, and Nutrition By the authority vested in me as President by the Constitution...

  14. 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

  15. Nutrition Marketing on Food Labels

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Nutrition marketing may influence purchasing behavior and thereby be a factor in the obesity epidemic. Very little peer-reviewed research has been published which investigates the relationship between nutrition marketing on food labels and consumer behavior. The purpose of this paper was to give an ...

  16. Nutrition and Food: Curriculum Guidelines.

    ERIC Educational Resources Information Center

    Arizona State Dept. of Education, Phoenix. Div. of Vocational Education.

    The curriculum guide is designed to serve as a resource for local teachers and community members to design their own special curriculum around the unique nutritional needs of individuals and families making up the population. The guide is organized around six major topics: the individual's involvement in nutrition and food, factors involved in…

  17. Nutrition considerations in special environments for aquatic sports.

    PubMed

    Stellingwerff, Trent; Pyne, David B; Burke, Louise M

    2014-08-01

    Elite athletes who compete in aquatic sports face the constant challenge of arduous training and competition schedules in difficult and changing environmental conditions. The huge range of water temperatures to which swimmers and other aquatic athletes are often exposed (16-31 °C for open-water swimming), coupled with altered aquatic thermoregulatory responses as compared with terrestrial athletes, can challenge the health, safety, and performance of these athletes. Other environmental concerns include air and water pollution, altitude, and jetlag and travel fatigue. However, these challenging environments provide the potential for several nutritional interventions that can mitigate the negative effects and enhance adaptation and performance. These interventions include providing adequate hydration and carbohydrate and iron intake while at altitude; optimizing body composition and fluid and carbohydrate intake when training or competing in varying water temperatures; and maximizing fluid and food hygiene when traveling. There is also emerging information on nutritional interventions to manage jetlag and travel fatigue, such as the timing of food intake and the strategic use of caffeine or melatonin. Aquatic athletes often undertake their major global competitions where accommodations feature cafeteria-style buffet eating. These environments can often lead to inappropriate choices in the type and quantity of food intake, which is of particular concern to divers and synchronized swimmers who compete in physique-specific sports, as well as swimmers who have a vastly reduced energy expenditure during their taper. Taken together, planned nutrition and hydration interventions can have a favorable impact on aquatic athletes facing varying environmental challenges. PMID:24937361

  18. Sports Dietitians Australia position statement: sports nutrition for the adolescent athlete.

    PubMed

    Desbrow, Ben; McCormack, Joanna; Burke, Louise M; Cox, Gregory R; Fallon, Kieran; Hislop, Matthew; Logan, Ruth; Marino, Nello; Sawyer, Susan M; Shaw, Greg; Star, Anita; Vidgen, Helen; Leveritt, Michael

    2014-10-01

    It is the position of Sports Dietitians Australia (SDA) that adolescent athletes have unique nutritional requirements as a consequence of undertaking daily training and competition in addition to the demands of growth and development. As such, SDA established an expert multidisciplinary panel to undertake an independent review of the relevant scientific evidence and consulted with its professional members to develop sports nutrition recommendations for active and competitive adolescent athletes. The position of SDA is that dietary education and recommendations for these adolescent athletes should reinforce eating for long term health. More specifically, the adolescent athlete should be encouraged to moderate eating patterns to reflect daily exercise demands and provide a regular spread of high quality carbohydrate and protein sources over the day, especially in the period immediately after training. SDA recommends that consideration also be given to the dietary calcium, Vitamin D and iron intake of adolescent athletes due to the elevated risk of deficiency of these nutrients. To maintain optimal hydration, adolescent athletes should have access to fluids that are clean, cool and supplied in sufficient quantities before, during and after participation in sport. Finally, it is the position of SDA that nutrient needs should be met by core foods rather than supplements, as the recommendation of dietary supplements to developing athletes over-emphasizes their ability to manipulate performance in comparison with other training and dietary strategies. PMID:24668620

  19. 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…

  20. 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% ...

  1. 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…

  2. Future Trends: Nutritional Supplements in Sports and Exercise

    NASA Astrophysics Data System (ADS)

    Spano, Marie; Antonio, Jose

    The field of sports nutrition is defined not only by dietary recommendations for various athletes, research and new supplements that are on store shelves but also by the direction of the industry itself. Consumer spending, media coverage, professional athlete endorsement of various supplements, lawsuits, regulations in governing bodies and clinical research all have an impact on the direction and growth of the sports nutrition industry. To date, no supplement has affected sports nutrition as much as creatine and the company that both funded most of the research supporting the ergogenic benefits of creatine and capitalized on such research. There is no current leader in the sports nutrition market. Instead, companies are vying among steady competition for space on store shelves and overall product sales.

  3. Nutrition Monitoring Application in the Food Industry.

    PubMed

    Crockett, Susan J.; Tobelmann, Rosemary C.; Albertson, Ann M.; Jacob, Brenda L.

    2002-01-01

    Nutrition scientists in the food industry use nutrition monitoring data in a variety of ways that include developing nutrition communications for consumers and health professionals, guiding product development and reformulation, and applying research applications. Continuous nutrition monitoring is essential to influence positively the nutrient content of the food supply and meet the changing nutrition needs of the population. This article reviews food industry application of nutrient intake information and provides specific examples of use. PMID:12131794

  4. Nutrition and Food Participation Programs.

    ERIC Educational Resources Information Center

    Harris, Ellen Williams

    1991-01-01

    Reviews the nutritional consequences of participation in food assistance programs, specifically the impact of these programs on the diets of African American households. Findings indicate that, although participants have better quality diets than nonparticipants, these diets are inadequate when compared to accepted dietary standards. Suggests…

  5. Position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and Athletic Performance.

    PubMed

    2016-03-01

    It is the position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine that the performance of, and recovery from, sporting activities are enhanced by well-chosen nutrition strategies. These organizations provide guidelines for the appropriate type, amount, and timing of intake of food, fluids, and supplements to promote optimal health and performance across different scenarios of training and competitive sport. This position paper was prepared for members of the Academy of Nutrition and Dietetics, Dietitians of Canada (DC), and American College of Sports Medicine (ACSM), other professional associations, government agencies, industry, and the public. It outlines the Academy's, DC's and ACSM's stance on nutrition factors that have been determined to influence athletic performance and emerging trends in the field of sports nutrition. Athletes should be referred to a registered dietitian/nutritionist for a personalized nutrition plan. In the United States and in Canada, the Certified Specialist in Sports Dietetics (CSSD) is a registered dietitian/nutritionist and a credentialed sports nutrition expert. PMID:26917108

  6. Evaluation of Iranian college athletes' sport nutrition knowledge.

    PubMed

    Jessri, Mahsa; Jessri, Maryam; RashidKhani, Bahram; Zinn, Caryn

    2010-06-01

    The purpose of this study was to assess the nutrition knowledge and the factors determining this knowledge in Iranian college basketball and football athletes. By highlighting gaps in nutrition knowledge of these athletes, sport nutrition professionals may begin to address these gaps by educating athletes with a view toward minimizing injury and enhancing sport performance. Sixty-six basketball and 141 football players (response rate 78.4%) from 4 medical and 8 nonmedical universities in Tehran agreed to participate in this cross-sectional study. A 2-part questionnaire was used; the first part comprised questions identifying demographic information, and the second part comprised a previously well-validated questionnaire on sport nutrition knowledge. The overall knowledge score was 33.2% (+/- 12.3%). Men scored 28.2% (+/- 12.7%), and women, 38.7% (+/- 14.2%). In both genders, the highest score was obtained for the nutrients subcategory, and the supplements subcategory was the most poorly answered. When compared with their peers, a significantly higher score was obtained by women (p < .001), athletes at medical universities (p < .001), and those obtaining nutrition information from reputable sources (p = .03). The coach was cited by 89.4% of athletes as their main source of nutrition information. This study showed that the sport nutrition knowledge of these athletes is inadequate. Considering that this substandard level of knowledge may contribute to poor dietary behaviors, these athletes would benefit from nutrition-related training and education. PMID:20601743

  7. State Skill Standards: Foods and Nutrition

    ERIC Educational Resources Information Center

    Atkinson, Jeanette; Black, Sara; Capdeville, Elsie; Grover, Janice; Killion, Marlene; Martin, Jan; Mathews, Carol; Moen, Julie; Reynolds, Penny; Chessell, Karen

    2008-01-01

    The mission of Foods and Nutrition Education is to prepare students for family life, community life and careers in the foods and nutrition fields by creating opportunities to develop the knowledge, skills, attitudes and behaviors needed to: (1) Analyze career paths within the foods and nutrition industry; (2) Examine factors that influence food…

  8. Nutrition for recovery in aquatic sports.

    PubMed

    Burke, Louise M; Mujika, Iñigo

    2014-08-01

    Postexercise recovery is an important topic among aquatic athletes and involves interest in the quality, quantity, and timing of intake of food and fluids after workouts or competitive events to optimize processes such as refueling, rehydration, repair, and adaptation. Recovery processes that help to minimize the risk of illness and injury are also important but are less well documented. Recovery between workouts or competitive events may have two separate goals: (a) restoration of body losses and changes caused by the first session to restore performance for the next and (b) maximization of the adaptive responses to the stress provided by the session to gradually make the body become better at the features of exercise that are important for performance. In some cases, effective recovery occurs only when nutrients are supplied, and an early supply of nutrients may also be valuable in situations in which the period immediately after exercise provides an enhanced stimulus for recovery. This review summarizes contemporary knowledge of nutritional strategies to promote glycogen resynthesis, restoration of fluid balance, and protein synthesis after different types of exercise stimuli. It notes that some scenarios benefit from a proactive approach to recovery eating, whereas others may not need such attention. In fact, in some situations it may actually be beneficial to withhold nutritional support immediately after exercise. Each athlete should use a cost-benefit analysis of the approaches to recovery after different types of workouts or competitive events and then periodize different recovery strategies into their training or competition programs. PMID:24901517

  9. Food quality and human nutrition.

    PubMed

    James, W P

    1993-01-01

    New nutritional analyses suggest that current trends in the production of food are inappropriate for the health of most of the world's populations. Four deficiency problems now dominate analyses of the nutritional disorders of developing countries: the risks from iodine, vitamin A and iron deficiencies and protein energy malnutrition now affect over two billion children and adults. Chronic energy deficiency affects half of Indian adults, with similar rates in Pakistan and Ethiopia. India will need to increase food production two- to three-fold by 2020 to cope with the predicted population explosion and desirable increases in food consumption. As erosion, salination and environmental degradation further limit land availability, current problems will overwhelm agricultural demand. Societies increase their meat, milk and fat consumption as they become affluent, and suffer from heart disease, diabetes, obesity, cancers and a variety of other 'Western' public health problems. Agricultural production is then regeared inappropriately. The Second World has an agriculture system geared to 1940s Western concepts of high animal production. Russia now vies with Scotland and Northern Ireland for the highest heart disease rates in the world and has the fattest adults in Europe. Most major non-infective public health issues throughout the world are nutritionally related. Global warming will exacerbate these problems, but effective dietary change with less animal production could release land which could be used more efficiently. PMID:7693404

  10. Coaches, Athletes and Nutrition: Food for Thought

    ERIC Educational Resources Information Center

    Docheff, Dennis; Mandali, Swarna; Conn, James

    2005-01-01

    Athletes often adjust their dietary routines to enhance sport performance, but problems can arise when athletes turn for guidance to coaches who may not be trained in the field of nutrition, or who, themselves, are poor examples when it comes to healthy eating habits. There are many myths regarding nutrition that are spread throughout the world of…

  11. Uncovering the Nutritional Landscape of Food

    PubMed Central

    Kim, Seunghyeon; Sung, Jaeyun; Foo, Mathias; Jin, Yong-Su; Kim, Pan-Jun

    2015-01-01

    Recent progresses in data-driven analysis methods, including network-based approaches, are revolutionizing many classical disciplines. These techniques can also be applied to food and nutrition, which must be studied to design healthy diets. Using nutritional information from over 1,000 raw foods, we systematically evaluated the nutrient composition of each food in regards to satisfying daily nutritional requirements. The nutrient balance of a food was quantified and termed nutritional fitness; this measure was based on the food’s frequency of occurrence in nutritionally adequate food combinations. Nutritional fitness offers a way to prioritize recommendable foods within a global network of foods, in which foods are connected based on the similarities of their nutrient compositions. We identified a number of key nutrients, such as choline and α-linolenic acid, whose levels in foods can critically affect the nutritional fitness of the foods. Analogously, pairs of nutrients can have the same effect. In fact, two nutrients can synergistically affect the nutritional fitness, although the individual nutrients alone may not have an impact. This result, involving the tendency among nutrients to exhibit correlations in their abundances across foods, implies a hidden layer of complexity when exploring for foods whose balance of nutrients within pairs holistically helps meet nutritional requirements. Interestingly, foods with high nutritional fitness successfully maintain this nutrient balance. This effect expands our scope to a diverse repertoire of nutrient-nutrient correlations, which are integrated under a common network framework that yields unexpected yet coherent associations between nutrients. Our nutrient-profiling approach combined with a network-based analysis provides a more unbiased, global view of the relationships between foods and nutrients, and can be extended towards nutritional policies, food marketing, and personalized nutrition. PMID:25768022

  12. Nutrition transition and food sustainability.

    PubMed

    Belahsen, Rekia

    2014-08-01

    The aim of the present paper is to review nutrition transition (NT) ongoing in low and middle income countries and the associated dietary changes. NT is accompanied by demographic and epidemiological transition associated with economic development and urbanisation. In these countries, while the problems of hunger and undernourishment persist, there is an escalation of diet-related non-communicable diseases; making them face both problems of malnutrition, under and overnutrition. Indeed, in addition to protein energy malnutrition underweight and micronutrient deficiencies affect a high proportion of children and women. Conversely, changes in dietary habits and physical activity patterns have led to emergence of chronic diseases such as obesity, diabetes, hypertension, stroke, hyperlipidaemia, CHD and cancer. One possible explanation of weight gain and its associated health consequences is the trend of the consumption of already prepared meals and the restaurants that are in continuous development leading to high consumption of foods rich in sugar and fat. The health problems associated with NT have not spared populations in the Mediterranean area where the type of diet is reported to be healthy and to protect against cardiovascular risks. This is seen in North Africa that belongs also to the Mediterranean basin, where the nutritional situation raises the problem of traditional foods sustainability. Accurate nutritional policy and education are needed to redress the effects of malnutrition related to NT on health. PMID:24824339

  13. Special Food and Nutrition Needs in School Nutrition Programs

    ERIC Educational Resources Information Center

    Molaison, Elaine Fontenot; Nettles, Mary Frances

    2010-01-01

    Purpose/Objectives: The purpose of this research was to determine the prevalence of special food and/or nutrition needs in school nutrition programs. In addition, researchers focused on the issues surrounding these needs and the role of the school nutrition (SN) directors and managers in meeting these needs. Methods: An expert panel was used to…

  14. Nutrition and Food Science. Teacher's Instructional Guide.

    ERIC Educational Resources Information Center

    Hays, Tricia

    This teaching, guide for a high school nutrition and food science course, includes introductory information about the course, course design, facilities and equipment, Future Homemakers of America, and use of the guide. The course addresses nutrition and food science from the perspective of food habits and wellness; menu planning; special dietary…

  15. 77 FR 22321 - Meeting of the President's Council on Fitness, Sports, and Nutrition

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-04-13

    ... HUMAN SERVICES Meeting of the President's Council on Fitness, Sports, and Nutrition AGENCY: Department..., Office of the President's Council on Fitness, Sports, and Nutrition. ACTION: Notice of meeting. SUMMARY... (DHHS) is hereby giving notice that the President's Council on Fitness, Sports, and Nutrition...

  16. 76 FR 22397 - Meeting of the President's Council on Fitness, Sports, and Nutrition

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-04-21

    ... HUMAN SERVICES Meeting of the President's Council on Fitness, Sports, and Nutrition AGENCY: Department..., Office of the President's Council on Fitness, Sports, and Nutrition. ACTION: Notice of meeting. SUMMARY... (DHHS) is hereby giving notice that the President's Council on Fitness, Sports, and Nutrition...

  17. 78 FR 21606 - Meeting of the President's Council on Fitness, Sports, and Nutrition

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-04-11

    ... HUMAN SERVICES Meeting of the President's Council on Fitness, Sports, and Nutrition AGENCY: Office of the President's Council on Fitness, Sports, and Nutrition, Office of the Assistant Secretary for... Services is hereby giving notice that the President's Council on Fitness, Sports, and Nutrition...

  18. 77 FR 71003 - Meeting of the President's Council on Fitness, Sports, and Nutrition

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-11-28

    ... HUMAN SERVICES Meeting of the President's Council on Fitness, Sports, and Nutrition AGENCY: President's Council on Fitness, Sports, and Nutrition, Office of the Assistant Secretary for Health, Office of the... notice that the President's Council on Fitness, Sports, and Nutrition (PCFSN) will hold a...

  19. Should nutritional supplements and sports drinks companies sponsor sport? A short review of the ethical concerns.

    PubMed

    Outram, Simon M; Stewart, Bob

    2015-06-01

    This paper proposes that the sponsorship of sport by nutritional supplements and sport drinks companies should be re-examined in the light of ethical concerns about the closeness of this relationship. A short overview is provided of the sponsorship of sport, arguing that ethical concerns about its appropriateness remain despite the imposition of severe restrictions on tobacco sponsorship. Further, the paper examines the main concerns about supplement use and sports drinks with respect to efficacy, health and the risks of doping. Particular consideration is given to the health implications of these concerns. It is suggested that they, of themselves, do not warrant the restriction of sponsorship by companies producing supplements and sports drinks. Nevertheless, it is argued that sports sponsorship does warrant further ethical examination--above and beyond that afforded to other sponsors of sport--as sport sponsorship is integral to the perceived need for such products. In conclusion, it is argued that sport may have found itself lending unwarranted credibility to products which would otherwise not necessarily be seen as beneficial for participation in sports and exercise or as inherently healthy products. PMID:25246641

  20. Phytochemicals in Food and Nutrition.

    PubMed

    Xiao, Jianbo

    2016-07-29

    The International Symposium on Phytochemicals in Medicine and Food (ISPMF2015) was held from June 26 to 29, 2015, in Shanghai, China. It is for the first time that a Phytochemical Society of Europe conference took place in China, which provided an opportunity for 270 scientists from 48 countries to communicate their up-to-date knowledge on phytochemicals. ISPMF2015 comprised exciting and various programs with 16 sessions, including 12 plenary lectures, 20 invited talks, 55 short oral presentations, and more than 130 posters. With the help of Prof. Fergus M. Clydesdale, a special issue of Critical Reviews in Food Science and Nutrition containing 11 reviews from scientists was presented in this conference. In this special issue, bioactive flavonoids and polysaccharides for human health received significant attention. PMID:26505214

  1. American College of Sports Medicine position stand. Nutrition and athletic performance.

    PubMed

    Rodriguez, Nancy R; Di Marco, Nancy M; Langley, Susie

    2009-03-01

    It is the position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine that physical activity, athletic performance, and recovery from exercise are enhanced by optimal nutrition. These organizations recommend appropriate selection of foods and fluids, timing of intake, and supplement choices for optimal health and exercise performance. This updated position paper couples a rigorous, systematic, evidence-based analysis of nutrition and performance-specific literature with current scientific data related to energy needs, assessment of body composition, strategies for weight change, nutrient and fluid needs, special nutrient needs during training and competition, the use of supplements and ergogenic aids, nutrition recommendations for vegetarian athletes, and the roles and responsibilities of the sports dietitian. Energy and macronutrient needs, especially carbohydrate and protein, must be met during times of high physical activity to maintain body weight, replenish glycogen stores, and provide adequate protein to build and repair tissue. Fat intake should be sufficient to provide the essential fatty acids and fat-soluble vitamins and to contribute energy for weight maintenance. Although exercise performance can be affected by body weight and composition, these physical measures should not be a criterion for sports performance and daily weigh-ins are discouraged. Adequate food and fluid should be consumed before, during, and after exercise to help maintain blood glucose concentration during exercise, maximize exercise performance, and improve recovery time. Athletes should be well hydrated before exercise and drink enough fluid during and after exercise to balance fluid losses. Sports beverages containing carbohydrates and electrolytes may be consumed before, during, and after exercise to help maintain blood glucose concentration, provide fuel for muscles, and decrease risk of dehydration and hyponatremia. Vitamin

  2. Effect of Government Regulation on the Evolution of Sports Nutrition

    NASA Astrophysics Data System (ADS)

    Collins, Rick; Kalman, Douglas

    The sports nutrition segment of the dietary supplement industry enjoyed nearly a decade of unfettered growth under federal legislation passed in 1994. A series of breakthroughs in the dietary supplement field led to the development and marketing of innovative products designed to enhance performance, build muscle, or lose excess fat. As the popularity of these products soared and evolved into a multi-billion dollar industry, the sports nutrition supplement market drew the attention of federal and state regulatory bodies and sports antidoping authorities. Growing concerns over potential health risks and unfair athletic advantages have spurred government regulators and legislators to heighten the scrutiny of this market, leading to recent legislative amendments and increased government enforcement action.

  3. Carbohydrate Nutrition and Team Sport Performance.

    PubMed

    Williams, Clyde; Rollo, Ian

    2015-11-01

    The common pattern of play in 'team sports' is 'stop and go', i.e. where players perform repeated bouts of brief high-intensity exercise punctuated by lower intensity activity. Sprints are generally 2-4 s long and recovery between sprints is of variable length. Energy production during brief sprints is derived from the degradation of intra-muscular phosphocreatine and glycogen (anaerobic metabolism). Prolonged periods of multiple sprints drain muscle glycogen stores, leading to a decrease in power output and a reduction in general work rate during training and competition. The impact of dietary carbohydrate interventions on team sport performance have been typically assessed using intermittent variable-speed shuttle running over a distance of 20 m. This method has evolved to include specific work to rest ratios and skills specific to team sports such as soccer, rugby and basketball. Increasing liver and muscle carbohydrate stores before sports helps delay the onset of fatigue during prolonged intermittent variable-speed running. Carbohydrate intake during exercise, typically ingested as carbohydrate-electrolyte solutions, is also associated with improved performance. The mechanisms responsible are likely to be the availability of carbohydrate as a substrate for central and peripheral functions. Variable-speed running in hot environments is limited by the degree of hyperthermia before muscle glycogen availability becomes a significant contributor to the onset of fatigue. Finally, ingesting carbohydrate immediately after training and competition will rapidly recover liver and muscle glycogen stores. PMID:26553494

  4. Nutrition. Michigan School Food Service Training Manual.

    ERIC Educational Resources Information Center

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

    Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…

  5. Nutrition Comes Alive. Food Service Worker Guide.

    ERIC Educational Resources Information Center

    New York State Education Dept., Albany. Bureau of Health and Drug Education and Services.

    This handbook provides nutrition activities and resource material that the food service worker can use in cooperation with the teacher to promote an understanding of major nutrition concepts and concerns. It focuses on the concept that a school's food service program serves as an extension of the classroom. The classroom and the cafeteria…

  6. Resources on Food, Nutrition and Culture.

    ERIC Educational Resources Information Center

    MacDonald, Donna, Comp.

    The materials listed in this booklet provide background information on theories of the interrelationships of food, nutrition, and culture; the social history of food and culture; and ethnic cuisine. Also included are citations for basic nutrition information and sources of translated teaching aids for use in group settings. The first section…

  7. Papago Food Production and Nutrition Education Project.

    ERIC Educational Resources Information Center

    Anson, Cynthia

    The Project was begun in 1979 by the Meals for Millions/Freedom from Hunger Foundation to help bring about changes leading to improvements in the food and nutrition conditions, and overall health, of Papago people living on the reservation. Goals of the Project were to initiate a comprehensive and integrated approach to food and nutrition problems…

  8. 76 FR 25694 - Meeting of the President's Council on Fitness, Sports, and Nutrition; Correction

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-05-05

    ... Nutrition, Phone: (240) 276-9866 or (240) 276-9567. Correction In the Federal Register of April 21, 2011, FR... HUMAN SERVICES Meeting of the President's Council on Fitness, Sports, and Nutrition; Correction AGENCY: Office of the President's Council on Fitness, Sports, and Nutrition, Office of the Assistant...

  9. 77 FR 24495 - Meeting of the President's Council on Fitness, Sports, and Nutrition; Correction

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-04-24

    ... HUMAN SERVICES Meeting of the President's Council on Fitness, Sports, and Nutrition; Correction AGENCY... Health, Office of the President's Council on Fitness, Sports, and Nutrition. ACTION: Notice; Correction... Nutrition. The meeting was scheduled to be held at 200 Independence Avenue, Room 800, SW., Washington,...

  10. Food Processing: Technology and Nutritive Value.

    ERIC Educational Resources Information Center

    Gerbouin-Rerolle, Pascale

    1993-01-01

    This booklet examines the principles of food preservation, food preservation techniques, and nutrition-related consequences of food processing. All foodstuffs in their natural state will deteriorate and become unfit for human consumption due to internal factors, such as enzyme activity, or external factors, such as insects, rodents, and…

  11. Foods and Nutrition. In-Depth Curriculum.

    ERIC Educational Resources Information Center

    Truitt, Debbie

    This foods and nutrition curriculum guide is designed for eleventh and twelfth grade consumer and homemaking students who have had two years of previous vocational home economics. The guide contains four sections and eight instructional units. Section 1, Food-Related Careers, contains one instructional unit on employment in food-related…

  12. Nutritional Sustainability of Pet Foods12

    PubMed Central

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

    2013-01-01

    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

  13. Food Faddism. New Horizons in Nutrition.

    ERIC Educational Resources Information Center

    Arnold, Justine; Grogan, Jane, Ed.

    This instructional handbook is one of a series of ten packets designed to form a comprehensive course in nutrition for secondary students. The focus of this booklet is on the dangers and fallacies of popular food fads and fad diets. It contains a page of teaching suggestions, a pre-test for the students, and factual nutrition information with…

  14. 7 CFR 2.57 - Administrator, Food and Nutrition Service.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Food and Nutrition Service. 2.57... for Food, Nutrition, and Consumer Services § 2.57 Administrator, Food and Nutrition Service. (a... delegations of authority are made by the Under Secretary for Food, Nutrition, and Consumer Services to...

  15. 7 CFR 2.57 - Administrator, Food and Nutrition Service.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 1 2012-01-01 2012-01-01 false Administrator, Food and Nutrition Service. 2.57... for Food, Nutrition, and Consumer Services § 2.57 Administrator, Food and Nutrition Service. (a... delegations of authority are made by the Under Secretary for Food, Nutrition, and Consumer Services to...

  16. 7 CFR 2.57 - Administrator, Food and Nutrition Service.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 1 2014-01-01 2014-01-01 false Administrator, Food and Nutrition Service. 2.57... for Food, Nutrition, and Consumer Services § 2.57 Administrator, Food and Nutrition Service. (a... delegations of authority are made by the Under Secretary for Food, Nutrition, and Consumer Services to...

  17. 7 CFR 2.57 - Administrator, Food and Nutrition Service.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 1 2011-01-01 2011-01-01 false Administrator, Food and Nutrition Service. 2.57... for Food, Nutrition, and Consumer Services § 2.57 Administrator, Food and Nutrition Service. (a... delegations of authority are made by the Under Secretary for Food, Nutrition, and Consumer Services to...

  18. 7 CFR 2.57 - Administrator, Food and Nutrition Service.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 1 2013-01-01 2013-01-01 false Administrator, Food and Nutrition Service. 2.57... for Food, Nutrition, and Consumer Services § 2.57 Administrator, Food and Nutrition Service. (a... delegations of authority are made by the Under Secretary for Food, Nutrition, and Consumer Services to...

  19. Food safety considerations for innovative nutrition solutions.

    PubMed

    Byrd-Bredbenner, Carol; Cohn, Marjorie Nolan; Farber, Jeffrey M; Harris, Linda J; Roberts, Tanya; Salin, Victoria; Singh, Manpreet; Jaferi, Azra; Sperber, William H

    2015-07-01

    Failure to secure safe and affordable food to the growing global population leads far too often to disastrous consequences. Among specialists and other individuals, food scientists have a key responsibility to improve and use science-based tools to address risk and advise food handlers and manufacturers with best-practice recommendations. With collaboration from production agriculture, food processors, state and federal agencies, and consumers, it is critical to implement science-based strategies that address food safety and that have been evaluated for effectiveness in controlling and/or eliminating hazards. It is an open question whether future food safety concerns will shift in priority given the imperatives to supply sufficient food. This report brings together leading food safety experts to address these issues with a focus on three areas: economic, social, and policy aspects of food safety; production and postharvest technology for safe food; and innovative public communication for food safety and nutrition. PMID:25943305

  20. Food, fizzy, and football: promoting unhealthy food and beverages through sport - a New Zealand case study

    PubMed Central

    2013-01-01

    Background High participation rates in sport and increasing recognition of how diet benefits athletic performance suggest sports settings may be ideal locations for promoting healthy eating. While research has demonstrated the effect of tobacco and alcohol sponsorship on consumption, particularly among youth, few studies have examined the extent or impact of food and beverage company sponsorship in sport. Studies using brand logos as a measure suggest unhealthy foods and beverages dominate sports sponsorship. However, as marketing goes beyond the use of brand livery, research examining how marketers support sponsorships that create brand associations encouraging consumer purchase is also required. This study aimed to identify the characteristics and extent of sponsorships and associated marketing by food and non-alcoholic beverage brands and companies through a case study of New Zealand sport. Methods We conducted a systematic review of 308 websites of national and regional New Zealand sporting organisations to identify food and beverage sponsors, which were then classified as healthy or unhealthy using nutrient criteria for energy, fat, sodium and fibre levels. We interviewed 18 key informants from national and regional sporting organisations about sponsorships. Results Food and beverage sponsorship of sport is not extensive in New Zealand. However, both healthy and unhealthy brands and companies do sponsor sport. Relatively few support their sponsorships with additional marketing. Interviews revealed that although many sports organisations felt concerned about associating themselves with unhealthy foods or beverages, others considered sponsorship income more important. Conclusions While there is limited food and beverage sponsorship of New Zealand sport, unhealthy food and beverage brands and companies do sponsor sport. The few that use additional marketing activities create repeat exposure for their brands, many of which target children. The findings suggest

  1. Home Economics for Oregon Schools. Nutrition & Foods.

    ERIC Educational Resources Information Center

    Oregon State Dept. of Education, Salem.

    One of a series for home economics teachers to use in planning, implementing, and evaluating secondary education programs, this curriculum guide focuses on the subject of food and nutrition. Five major program goals are identified as basic to the student's understanding of the impact of food selection and preparation upon society and the…

  2. Food, Nutrition and Development in Ecuador.

    ERIC Educational Resources Information Center

    Masse-Raimbault, Anne-Marie, Ed.

    1995-01-01

    This purpose of this journal is to document advances in the fields of health, education, food, diet, and development. Each issue contains an overview of a high-priority subject touching the everyday life of children, mothers, and families. This double issue describes the Andes project, a food, diet, nutrition, and development program conducted in…

  3. Foods and Nutrition Resource Unit. Entertaining.

    ERIC Educational Resources Information Center

    Gantt, Sara

    This resource unit, a supplement to the foods and nutrition curriculum guide (see related note), was designed to help secondary education home economics teachers provide students with additional food study and plan for learning experiences in the art of entertaining. The unit covers four principle topics regarding the art of entertaining in a…

  4. Developing conceptions of food and nutrition

    NASA Astrophysics Data System (ADS)

    Francis, Rod; Hill, Doug

    1993-12-01

    This paper describes an investigation of concepts that various groups hold about food and nutrition. Groups investigated were students in Years 4 and 8, university students in a BEd (primary) program and parents of the Year 4 students. It was found that for many important concepts relating to food selection, the basic ideas of each group were surprisingly consistent, despite the influence of formal education. In particular, misconception about energy and its role in nutrition and particular food groups was an important finding. Implications for school and community education are drawn from the results.

  5. 21 CFR 101.10 - Nutrition labeling of restaurant foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Nutrition labeling of restaurant foods. 101.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.10 Nutrition labeling of restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for...

  6. 21 CFR 101.10 - Nutrition labeling of restaurant foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Nutrition labeling of restaurant foods. 101.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.10 Nutrition labeling of restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for...

  7. 21 CFR 101.10 - Nutrition labeling of restaurant foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Nutrition labeling of restaurant foods. 101.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.10 Nutrition labeling of restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for...

  8. 21 CFR 101.10 - Nutrition labeling of restaurant foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Nutrition labeling of restaurant foods. 101.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.10 Nutrition labeling of restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for...

  9. 21 CFR 101.10 - Nutrition labeling of restaurant foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition labeling of restaurant foods. 101.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.10 Nutrition labeling of restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for...

  10. Food security and nutrition programme, Benin.

    PubMed

    Gbegbelegbe, J

    1997-12-01

    From 1990 to 1994, the Benin government and the World Bank planned a pilot project that aimed to improve household food security through production and income-generating activities. Results showed that stocking (reducing losses) and selling food crops promoted access to food in villages, and the small development project--building roads and bridges--increased movement and rendered food more accessible. This pilot project resulted in a 5-year program, which incorporates nutrition in addition to the household food security objectives. The nutrition component of this program aims to reduce malnutrition through education and the empowerment of women to take charge of the problems in their village. Areas where food production does not cover the needs of the population are identified and targeted using national statistical data. PMID:12293186

  11. 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.

  12. Nutritionally enhanced food crops; progress and perspectives.

    PubMed

    Hefferon, Kathleen L

    2015-01-01

    Great progress has been made over the past decade with respect to the application of biotechnology to generate nutritionally improved food crops. Biofortified staple crops such as rice, maize and wheat harboring essential micronutrients to benefit the world's poor are under development as well as new varieties of crops which have the ability to combat chronic disease. This review discusses the improvement of the nutritional status of crops to make a positive impact on global human health. Several examples of nutritionally enhanced crops which have been developed using biotechnological approaches will be discussed. These range from biofortified crops to crops with novel abilities to fight disease. The review concludes with a discussion of hurdles faced with respect to public perception, as well as directions of future research and development for nutritionally enhanced food crops. PMID:25679450

  13. Nutritionally Enhanced Food Crops; Progress and Perspectives

    PubMed Central

    Hefferon, Kathleen L.

    2015-01-01

    Great progress has been made over the past decade with respect to the application of biotechnology to generate nutritionally improved food crops. Biofortified staple crops such as rice, maize and wheat harboring essential micronutrients to benefit the world’s poor are under development as well as new varieties of crops which have the ability to combat chronic disease. This review discusses the improvement of the nutritional status of crops to make a positive impact on global human health. Several examples of nutritionally enhanced crops which have been developed using biotechnological approaches will be discussed. These range from biofortified crops to crops with novel abilities to fight disease. The review concludes with a discussion of hurdles faced with respect to public perception, as well as directions of future research and development for nutritionally enhanced food crops. PMID:25679450

  14. International Society of Sports Nutrition position stand: energy drinks

    PubMed Central

    2013-01-01

    Position Statement: The International Society of Sports Nutrition (ISSN) bases the following position stand on a critical analysis of the literature on the safety and efficacy of the use of energy drinks (ED) or energy shots (ES). The ISSN has concluded the following. 1. Although ED and ES contain a number of nutrients that are purported to affect mental and/or physical performance, the primary ergogenic nutrients in most ED and ES appear to be carbohydrate and/or caffeine. 2. The ergogenic value of caffeine on mental and physical performance has been well-established but the potential additive benefits of other nutrients contained in ED and ES remains to be determined. 3. Consuming ED 10-60 minutes before exercise can improve mental focus, alertness, anaerobic performance, and/or endurance performance. 4. Many ED and ES contain numerous ingredients; these products in particular merit further study to demonstrate their safety and potential effects on physical and mental performance. 5. There is some limited evidence that consumption of low-calorie ED during training and/or weight loss trials may provide ergogenic benefit and/or promote a small amount of additional fat loss. However, ingestion of higher calorie ED may promote weight gain if the energy intake from consumption of ED is not carefully considered as part of the total daily energy intake. 6. Athletes should consider the impact of ingesting high glycemic load carbohydrates on metabolic health, blood glucose and insulin levels, as well as the effects of caffeine and other stimulants on motor skill performance. 7. Children and adolescents should only consider use of ED or ES with parental approval after consideration of the amount of carbohydrate, caffeine, and other nutrients contained in the ED or ES and a thorough understanding of the potential side effects. 8. Indiscriminant use of ED or ES, especially if more than one serving per day is consumed, may lead to adverse events and harmful side effects. 9

  15. International Society of Sports Nutrition position stand: energy drinks.

    PubMed

    Campbell, Bill; Wilborn, Colin; La Bounty, Paul; Taylor, Lem; Nelson, Mike T; Greenwood, Mike; Ziegenfuss, Tim N; Lopez, Hector L; Hoffman, Jay R; Stout, Jeffrey R; Schmitz, Stephen; Collins, Rick; Kalman, Doug S; Antonio, Jose; Kreider, Richard B

    2013-01-01

    Position Statement: The International Society of Sports Nutrition (ISSN) bases the following position stand on a critical analysis of the literature on the safety and efficacy of the use of energy drinks (ED) or energy shots (ES). The ISSN has concluded the following. 1. Although ED and ES contain a number of nutrients that are purported to affect mental and/or physical performance, the primary ergogenic nutrients in most ED and ES appear to be carbohydrate and/or caffeine. 2. The ergogenic value of caffeine on mental and physical performance has been well-established but the potential additive benefits of other nutrients contained in ED and ES remains to be determined. 3. Consuming ED 10-60 minutes before exercise can improve mental focus, alertness, anaerobic performance, and/or endurance performance. 4. Many ED and ES contain numerous ingredients; these products in particular merit further study to demonstrate their safety and potential effects on physical and mental performance. 5. There is some limited evidence that consumption of low-calorie ED during training and/or weight loss trials may provide ergogenic benefit and/or promote a small amount of additional fat loss. However, ingestion of higher calorie ED may promote weight gain if the energy intake from consumption of ED is not carefully considered as part of the total daily energy intake. 6. Athletes should consider the impact of ingesting high glycemic load carbohydrates on metabolic health, blood glucose and insulin levels, as well as the effects of caffeine and other stimulants on motor skill performance. 7. Children and adolescents should only consider use of ED or ES with parental approval after consideration of the amount of carbohydrate, caffeine, and other nutrients contained in the ED or ES and a thorough understanding of the potential side effects. 8. Indiscriminant use of ED or ES, especially if more than one serving per day is consumed, may lead to adverse events and harmful side effects. 9

  16. 78 FR 24422 - Meeting of the President's Council on Fitness, Sports, and Nutrition; Correction

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-04-25

    ..., 2013, FR Doc. 2013-08494 on page 21606, in the second column, correct the ADDRESSES caption to read... HUMAN SERVICES Meeting of the President's Council on Fitness, Sports, and Nutrition; Correction AGENCY: Office of the President's Council on Fitness, Sports, and Nutrition, Office of the Assistant...

  17. 78 FR 26370 - Meeting of the President's Council on Fitness, Sports, and Nutrition; Correction

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-05-06

    ...; Phone: (240) 276-9866 or (240) 276-9567. Correction In the Federal Register of April 11, 2013, FR Doc... HUMAN SERVICES Meeting of the President's Council on Fitness, Sports, and Nutrition; Correction AGENCY... Health, Office of the President's Council on Fitness, Sports, and Nutrition. ACTION: Notice;...

  18. 78 FR 56233 - National Foundation on Fitness, Sports, and Nutrition Establishment Act; Delegation of Authority...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-09-12

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF HEALTH AND HUMAN SERVICES Office of the Secretary National Foundation on Fitness, Sports, and Nutrition... Foundation on Fitness, Sports, and Nutrition Establishment Act, Public Law 111-332 (Dec. 22, 2010)....

  19. Food Safety and Nutrition Information for Kids and Teens

    MedlinePlus

    ... Food Home Food Resources for You Consumers Kids & Teens Share Tweet Linkedin Pin it More sharing options ... Print Food Safety & Nutrition Information for Kids and Teens Fun & Games Food Safety Word Match Food Safety ...

  20. New strategies in sport nutrition to increase exercise performance.

    PubMed

    Close, G L; Hamilton, D L; Philp, A; Burke, L M; Morton, J P

    2016-09-01

    Despite over 50 years of research, the field of sports nutrition continues to grow at a rapid rate. Whilst the traditional research focus was one that centred on strategies to maximise competition performance, emerging data in the last decade has demonstrated how both macronutrient and micronutrient availability can play a prominent role in regulating those cell signalling pathways that modulate skeletal muscle adaptations to endurance and resistance training. Nonetheless, in the context of exercise performance, it is clear that carbohydrate (but not fat) still remains king and that carefully chosen ergogenic aids (e.g. caffeine, creatine, sodium bicarbonate, beta-alanine, nitrates) can all promote performance in the correct exercise setting. In relation to exercise training, however, it is now thought that strategic periods of reduced carbohydrate and elevated dietary protein intake may enhance training adaptations whereas high carbohydrate availability and antioxidant supplementation may actually attenuate training adaptation. Emerging evidence also suggests that vitamin D may play a regulatory role in muscle regeneration and subsequent hypertrophy following damaging forms of exercise. Finally, novel compounds (albeit largely examined in rodent models) such as epicatechins, nicotinamide riboside, resveratrol, β-hydroxy β-methylbutyrate, phosphatidic acid and ursolic acid may also promote or attenuate skeletal muscle adaptations to endurance and strength training. When taken together, it is clear that sports nutrition is very much at the heart of the Olympic motto, Citius, Altius, Fortius (faster, higher, stronger). PMID:26855422

  1. 3 CFR 13545 - Executive Order 13545 of June 22, 2010. President's Council on Fitness, Sports, and Nutrition

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Council on Fitness, Sports, and Nutrition 13545 Order 13545 Presidential Documents Executive Orders Executive Order 13545 of June 22, 2010 EO 13545 President's Council on Fitness, Sports, and Nutrition By the... recognize that good nutrition goes hand in hand with fitness and sports participation, Executive Order...

  2. Food, dietetics and nutrition in ancient India.

    PubMed

    Manyam, B V

    1995-01-01

    In pre-agricultural era, entire mankind consumed meat as early man was a hunter. Possibly he ate from plants sources which grew in the wilderness. With the advent of agriculture as an outcome of civilization, man acquired the ability to cultivate what he wanted, as by now he was influenced to some extent by the selection of the food that he wanted to eat. All this ultimately led to him taking to vegeterianism, which probably did not occur until approximately 1500 B.C. It is tried in this study to examine the concept of nutrition, balanced diet, appetite, food etiquette, food sanitation and food poisoning etc. in ancient India. PMID:11618846

  3. Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and athletic performance.

    PubMed

    Rodriguez, Nancy R; DiMarco, Nancy M; Langley, Susie

    2009-03-01

    It is the position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine that physical activity, athletic performance, and recovery from exercise are enhanced by optimal nutrition. These organizations recommend appropriate selection of foods and fluids, timing of intake, and supplement choices for optimal health and exercise performance. This updated position paper couples a rigorous, systematic, evidence-based analysis of nutrition and performance-specific literature with current scientific data related to energy needs, assessment of body composition, strategies for weight change, nutrient and fluid needs, special nutrient needs during training and competition, the use of supplements and ergogenic aids, nutrition recommendations for vegetarian athletes, and the roles and responsibilities of sports dietitians. Energy and macronutrient needs, especially carbohydrate and protein, must be met during times of high physical activity to maintain body weight, replenish glycogen stores, and provide adequate protein to build and repair tissue. Fat intake should be sufficient to provide the essential fatty acids and fat-soluble vitamins, as well as contribute energy for weight maintenance. Although exercise performance can be affected by body weight and composition, these physical measures should not be a criterion for sports performance and daily weigh-ins are discouraged. Adequate food and fluid should be consumed before, during, and after exercise to help maintain blood glucose concentration during exercise, maximize exercise performance, and improve recovery time. Athletes should be well hydrated before exercise and drink enough fluid during and after exercise to balance fluid losses. Sports beverages containing carbohydrates and electrolytes may be consumed before, during, and after exercise to help maintain blood glucose concentration, provide fuel for muscles, and decrease risk of dehydration and hyponatremia. Vitamin

  4. Advanced Food Science and Nutrition Reference Book.

    ERIC Educational Resources Information Center

    Texas Tech Univ., Lubbock. Home Economics Curriculum Center.

    Developed with input from personnel in the industries, this reference book complements the curriculum guide for a laboratory course on the significance of nutrition in food science. The reference book is organized into 25 chapters, each beginning with essential elements and objectives. Within the text, italicized, bold-faced vocabulary terms are…

  5. North Carolina Foods and Nutrition Curriculum Guide.

    ERIC Educational Resources Information Center

    North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education.

    This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including…

  6. Food & Fitness. Directory. Human Nutrition Activities.

    ERIC Educational Resources Information Center

    Department of Agriculture, Washington, DC.

    Activities of the following regulatory and food service agencies of the Department of Agriculture are described: (1) Agricultural Research Service; (2) Cooperative State Research Service; (3) Economic Research Service; (4) Human Nutrition Information Service; (5) Office of Grants and Program Systems; (6) Office of International Cooperation and…

  7. Nutrition knowledge and food consumption: can nutrition knowledge change food behaviour?

    PubMed

    Worsley, Anthony

    2002-01-01

    The status and explanatory role of nutrition knowledge is uncertain in public health nutrition. Much of the uncertainty about this area has been generated by conceptual confusion about the nature of knowledge and behaviours, and, nutrition knowledge and food behaviours in particular. So the paper describes several key concepts in some detail. The main argument is that 'nutrition knowledge' is a necessary but not sufficient factor for changes in consumers' food behaviours. Several classes of food behaviours and their causation are discussed. They are influenced by a number of environmental and intra-individual factors, including motivations. The interplay between motivational factors and information processing is important for nutrition promoters as is the distinction between declarative and procedural knowledge. Consideration of the domains of nutrition knowledge shows that their utility is likely to be related to consumers' and nutritionists' particular goals and viewpoints. A brief survey of the recent literature shows that the evidence for the influence of nutrition knowledge on food behaviours is mixed. Nevertheless, recent work suggests that nutrition knowledge may play a small but pivotal role in the adoption of healthier food habits. The implications of this overview for public health nutrition are: (i) We need to pay greater attention to the development of children's and adults' knowledge frameworks (schema building); (ii) There is a need for a renewed proactive role for the education sector; (iii) We need to take account of consumers' personal food goals and their acquisition of procedural knowledge which will enable them to attain their goals; (iv) Finally, much more research into the ways people learn and use food-related knowledge is required in the form of experimental interventions and longitudinal studies. PMID:12492651

  8. Health, sport and nutritional information: tailoring your approach.

    PubMed

    Grant, Maria J

    2012-06-01

    One of the intended legacies of the London 2012 Olympics is to increase the level of physical activity amongst the general population. Health information on the positive health benefits of sport and nutrition can assist in this goal and its positive benefit can been seen in communities within and beyond the United Kingdom, particularly within an educational context. In the United States, young people view their teachers as a valuable source of health information, and in Taiwan, teachers have been key collaborators in the development of a national Health e-Learning Network providing multimedia-learning modules for use in the classroom. However, classrooms are not the only source of health information and, with the reported inaccuracies in the translation of health information from academic papers to the popular press, school librarians have a role to play in facilitating students' ability to assess the quality of the health information they access, whatever the source. PMID:22630357

  9. Consumer Responses to Nutrition Claims in Food Advertisements.

    ERIC Educational Resources Information Center

    Vermeersch, Joyce A.; Swenerton, Helene

    1979-01-01

    Interviews with two groups of women indicated that attractive packaging was more important than nutrition claims as attention-getting devices in food ads. Authors conclude that the potential to misinterpret nutrition information in food ads exists and that the use of nutrition claims in food ads needs closer controls. (Author/MA)

  10. Suboptimal Nutritional Characteristics in Male and Female Soldiers Compared to Sports Nutrition Guidelines.

    PubMed

    Beals, Kim; Darnell, Matthew E; Lovalekar, Mita; Baker, Rachel A; Nagai, Takashi; San-Adams, Thida; Wirt, Michael D

    2015-12-01

    The purpose of this study was to evaluate the nutrient intake of male and female Soldiers in the 101 st Airborne Division (Air Assault) compared to sports nutrition standards for athletes, and to identify suboptimal eating characteristics that may impair physical performance and jeopardize military readiness. Male and female Soldiers from the 101 st Airborne Division (Air Assault) completed a 24-hour dietary recall and nutrition history questionnaire before anthropometric and body composition measurements were taken. Compared to sports nutrition guidelines, Soldiers of the 101 st under consume carbohydrates (males: 3.9 ± 2.0 vs. 5.0 g/kg, p < 0.001; females: 4.0 ± 2.1 vs. 5.0 g/kg, p = 0.001), male Soldiers eat too much fat (32.4% of kcal vs. <30% of kcal, p = 0.000) and saturated fat (males: 10.5 ± 3.9% of kcal vs. 10.0% of kcal, p = 0.044), and both males and females follow a meal pattern that may not optimize energy availability throughout the day. Eating too much fat and under fueling carbohydrate may negatively impact the adaptations to physical training and compromise overall health. Although Soldiers continue to participate in arduous training programs, future research should be aimed at determining the energy and macronutrient needs to fuel and recover from specific types of military training. PMID:26633668

  11. Key to Choosing Healthful Foods: Using the Nutrition Facts on the Food Label

    MedlinePlus

    ... below the amounts listed. Safety n Health n Science n Nutrition May 2007 For more information, contact: The U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Food Information Line at 1-888-SAFEFOOD ( ...

  12. Nutrition for endurance sports: marathon, triathlon, and road cycling.

    PubMed

    Jeukendrup, Asker E

    2011-01-01

    Endurance sports are increasing in popularity and athletes at all levels are looking for ways to optimize their performance by training and nutrition. For endurance exercise lasting 30 min or more, the most likely contributors to fatigue are dehydration and carbohydrate depletion, whereas gastrointestinal problems, hyperthermia, and hyponatraemia can reduce endurance exercise performance and are potentially health threatening, especially in longer events (>4 h). Although high muscle glycogen concentrations at the start may be beneficial for endurance exercise, this does not necessarily have to be achieved by the traditional supercompensation protocol. An individualized nutritional strategy can be developed that aims to deliver carbohydrate to the working muscle at a rate that is dependent on the absolute exercise intensity as well as the duration of the event. Endurance athletes should attempt to minimize dehydration and limit body mass losses through sweating to 2-3% of body mass. Gastrointestinal problems occur frequently, especially in long-distance races. Problems seem to be highly individual and perhaps genetically determined but may also be related to the intake of highly concentrated carbohydrate solutions, hyperosmotic drinks, as well as the intake of fibre, fat, and protein. Hyponatraemia has occasionally been reported, especially among slower competitors with very high intakes of water or other low sodium drinks. Here I provide a comprehensive overview of recent research findings and suggest several new guidelines for the endurance athlete on the basis of this. These guidelines are more detailed and allow a more individualized approach. PMID:21916794

  13. Microbial Quality, Nutritional Knowledge and Food Hygienic Practices among Street Food Vendors

    ERIC Educational Resources Information Center

    Gowri, B.; Vasantha Devi, K. P.; Sivakumar, M.

    2011-01-01

    Since all categories of people from different socio-economic sectors purchase street foods; the street foods should not only be cheap but also hygienic and rich in nutrition. The investigators with their nutrition knowledge had an urge to study the nutrition knowledge of the vendors, whether the foods prepared are nutritionally sound or not?, are…

  14. Advances in sports nutrition, exercise and medicine: Olympic issues, the legacy and beyond

    PubMed Central

    2012-01-01

    In the run up to the London 2012 Olympics, this editorial introduces the cross-journal article collection Advances in Sports Nutrition, Exercise and Medicine http://www.biomedcentral.com/series/asnem PMID:22812481

  15. Food and Nutrition: The Most Basic Need of All.

    ERIC Educational Resources Information Center

    Black, Maggie, Ed.

    1982-01-01

    Food and nutrition are the theme topics of this issue of UNICEF News. Giving special attention to Haiti and Zimbabwe, the first article inquires into reasons why agricultural, health, and nutrition programs have not eradicated malnutrition. Subsequent articles center on (1) facts concerning food and nutrition; (2) the diet of people living in a…

  16. Food-based nutrition interventions at community level.

    PubMed

    Morón, Cecilio

    2006-08-01

    The Food and Agriculture Organization of the United Nations promotes nutrition interventions considering food as the basis for action, given the strategic role of food and the agricultural sector to improve food security for the community; thus, a large number of people, especially the poor, who participate directly or indirectly in agricultural activities are able to obtain benefits from its multifunctional character. Food-based nutrition interventions have the purpose of improving food production and availability, processing and conservation, supply and commercialization, as well as access and food consumption. The basis of this focus is community and local government participation in the planning, execution, supervision and evaluation of specific interventions. Food-based nutrition interventions include the development of community gardens and farms in urban and rural areas; hydroponic gardens and other related initiatives in urban and periurban agriculture; as well as the promotion of traditional crops with nutritional value and the development of small agro-industries. Food-based nutrition interventions can be implemented to improve the food supply in street and itinerant markets, town squares and rural markets, and street food sales. In all food-based interventions, food safety and quality control must be taken into consideration throughout the food chain. The interventions on nutrition education increase the family's capacity to improve access to and consumption of food. Food-based dietary guidelines and nutrition education in schools are highlighted, as well as the utilization of school gardens. PMID:16923244

  17. Exploring Parent Perceptions of the Food Environment in Youth Sport

    ERIC Educational Resources Information Center

    Thomas, Megan; Nelson, Toben F.; Harwood, Eileen; Neumark-Sztainer, Dianne

    2012-01-01

    Objective: To examine parent perceptions of the food environment in youth sport. Methods: Eight focus group discussions were held with parents (n = 60) of youth aged 6-13 years participating in basketball programs in Minnesota. Key themes and concepts were identified via transcript-based analysis. Results: Parents reported that youth commonly…

  18. 78 FR 52899 - Supplemental Nutrition Assistance Program (SNAP) Enhancing Retail Food Store Eligibility...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-27

    ... regarding Supplemental Nutrition Assistance Program (SNAP) retailer eligibility requirements (78 FR 51136... Food and Nutrition Service Supplemental Nutrition Assistance Program (SNAP) Enhancing Retail Food Store Eligibility--Listening Sessions AGENCY: Food and Nutrition Service (FNS), USDA. ACTION: Notice. SUMMARY:...

  19. Many non-elite multisport endurance athletes do not meet sports nutrition recommendations for carbohydrates.

    PubMed

    Masson, Geneviève; Lamarche, Benoît

    2016-07-01

    Little is known regarding the dietary intake of non-elite athletes involved in multisport endurance events. The primary objective of this observational study was to characterize the dietary intake of non-elite athletes participating in winter triathlon (snowshoeing, skating, and cross-country skiing), winter pentathlon (winter triathlon sports + cycling and running), Ironman (IM: swimming, cycling, running), and half-distance Ironman (IM 70.3) in relation with current sports nutrition recommendations. A total of 116 non-elite athletes (32 women and 84 men) who had participated in one of those events in 2014 were included in the analyses. Usual dietary intake was assessed using a validated online food frequency questionnaire. Participants (22-66 years old) trained 14.8 ± 5.3 h/week, on average (±SD). Only 45.7% [95% confidence interval, 36.4%-55.2%] of all athletes reported consuming the recommended intake for carbohydrates, with the highest proportion (66.7%) seen in IM athletes. On the other hand, 87.1% [79.6%-92.6%] of all athletes reported consuming at least 1.2 g protein·kg(-1)·day(-1), while 66.4% [57.0%-74.9%] reported consuming more than 1.6 g protein·kg(-1)·day(-1). The proportion of athletes consuming the recommended amount of protein was highest (84.6%) among IM athletes. There was no difference in the proportion of athletes achieving the recommended carbohydrate and protein intakes between men and women. These findings suggest that many non-elite multisport endurance athletes do not meet the current recommendations for carbohydrates, emphasizing the need for targeted nutritional education. Further research is needed to examine how underreporting of food intake may have affected these estimates. PMID:27176786

  20. International society of sports nutrition position stand: Beta-Alanine.

    PubMed

    Trexler, Eric T; Smith-Ryan, Abbie E; Stout, Jeffrey R; Hoffman, Jay R; Wilborn, Colin D; Sale, Craig; Kreider, Richard B; Jäger, Ralf; Earnest, Conrad P; Bannock, Laurent; Campbell, Bill; Kalman, Douglas; Ziegenfuss, Tim N; Antonio, Jose

    2015-01-01

    The International Society of Sports Nutrition (ISSN) provides an objective and critical review of the mechanisms and use of beta-alanine supplementation. Based on the current available literature, the conclusions of the ISSN are as follows: 1) Four weeks of beta-alanine supplementation (4-6 g daily) significantly augments muscle carnosine concentrations, thereby acting as an intracellular pH buffer; 2) Beta-alanine supplementation currently appears to be safe in healthy populations at recommended doses; 3) The only reported side effect is paraesthesia (tingling), but studies indicate this can be attenuated by using divided lower doses (1.6 g) or using a sustained-release formula; 4) Daily supplementation with 4 to 6 g of beta-alanine for at least 2 to 4 weeks has been shown to improve exercise performance, with more pronounced effects in open end-point tasks/time trials lasting 1 to 4 min in duration; 5) Beta-alanine attenuates neuromuscular fatigue, particularly in older subjects, and preliminary evidence indicates that beta-alanine may improve tactical performance; 6) Combining beta-alanine with other single or multi-ingredient supplements may be advantageous when supplementation of beta-alanine is high enough (4-6 g daily) and long enough (minimum 4 weeks); 7) More research is needed to determine the effects of beta-alanine on strength, endurance performance beyond 25 min in duration, and other health-related benefits associated with carnosine. PMID:26175657

  1. Sport Nutrition and Doping in Tennis: An Analysis of Athletes’ Attitudes and Knowledge

    PubMed Central

    Kondric, Miran; Sekulic, Damir; Uljevic, Ognjen; Gabrilo, Goran; Zvan, Milan

    2013-01-01

    Nutrition and doping issues are rarely studied in the sport of tennis. The aims of this investigation were to determine knowledge on doping (KD) and knowledge on sport nutrition (KSN), and corresponding socio-demographic-, sport-, and sport-nutrition- and doping-factors among an international sample of high-level tennis players of both sexes (43 females; 22 years old on average). In the first phase of the investigation, the KSN and KD questionnaires were studied for their reliability and validity. The consumption of NS is found to be very high, with almost of all the females and 80% of the males using NS at least occasionally. The athletes showed a low tendency regarding future doping usage, although most of them are convinced that doping does exist in tennis. Since athletes declared that their coaches are their main source of information about NS and doping, future studies should investigate what coaches actually know about such problems. KSN has been found to be protective against potential doping behavior in the future. Males are found to be more prone to doping than females. Therefore, in order to prevent doping behavior in tennis we strongly suggest intensive educational programs on sports nutrition and doping-related problems. Key Points The incidence of nutritional supplementation use among the tennis players is found to be very high, especially among the females. Although most of the subjects are of the opinion that the doping behavior is present in tennis circuit, we have found a low tendency regarding future doping usage, and high levels of athletes’ trust in their coaches with regard to nutritional supplementation and doping. There are indices that the knowledge about nutrition is protective factor against potential doping behavior. It clearly reinforces the need to include a wide educational program on sports nutrition in tennis, but also in other sports. PMID:24149808

  2. Nutrition Education. Michigan School Food Service Training Manual.

    ERIC Educational Resources Information Center

    Michigan State Dept. of Education, Lansing.

    Inservice training should motivate school food workers to participate in children's nutrition education. The training lesson includes a series of service manager/director guidelines, information sheets, and an audiovisual aids list. Food staff nutrition lessons for classroom presentation to grades 4 to 6 cover the daily food guide, snacks,…

  3. Sports Nutrition Knowledge Among Collegiate Athletes, Coaches, Athletic Trainers, and Strength and Conditioning Specialists

    PubMed Central

    Torres-McGehee, Toni M.; Pritchett, Kelly L.; Zippel, Deborah; Minton, Dawn M.; Cellamare, Adam; Sibilia, Mike

    2012-01-01

    Context: Coaches, athletic trainers (ATs), strength and conditioning specialists (SCSs), and registered dietitians are common nutrition resources for athletes, but coaches, ATs, and SCSs might offer only limited nutrition information. Little research exists about sports nutrition knowledge and current available resources for nutrition information for athletes, coaches, ATs, and SCSs. Objective: To identify resources of nutrition information that athletes, coaches, ATs, and SCSs use; to examine nutrition knowledge among athletes, coaches, ATs, and SCSs; and to determine confidence levels in the correctness of nutrition knowledge questions within all groups. Design: Cross-sectional study. Setting: National Collegiate Athletic Association Division I, II, and III institutions across the United States. Patients and Other Participants: The 579 participants consisted of athletes (n = 185), coaches (n = 131), ATs (n = 192), and SCSs (n = 71). Main Outcome Measure(s): Participants answered questions about nutrition resources and domains regarding basic nutrition, supplements and performance, weight management, and hydration. Adequate sports nutrition knowledge was defined as an overall score of 75% in all domains (highest achievable score was 100%). Results: Participants averaged 68.5% in all domains. The ATs (77.8%) and SCSs (81.6%) had the highest average scores. Adequate knowledge was found in 35.9% of coaches, 71.4% of ATs, 83.1% of SCSs, and only 9% of athletes. The most used nutrition resources for coaches, ATs, and SCSs were registered dietitians. Conclusions: Overall, we demonstrated that ATs and SCSs have adequate sports nutrition knowledge, whereas most coaches and athletes have inadequate knowledge. Athletes have frequent contact with ATs and SCSs; therefore, proper nutrition education among these staff members is critical. We suggest that proper nutrition programming should be provided for athletes, coaches, ATs, and SCSs. However, a separate nutrition program

  4. Nutritional management of food protein-induced enterocolitis syndrome

    PubMed Central

    Venter, Carina; Groetch, Marion

    2014-01-01

    Purpose of review To summarize the latest information on the nutritional management of food protein-induced enterocolitis syndrome (FPIES), focusing on the foods implicated and how to avoid these whilst maintaining a nutritionally sound diet. Recent findings A number of foods are implicated in FPIES such as milk, soy and grains, particularly rice. The number of foods implicated in FPIES per individual differs, but the majority of reported cases have two or fewer food triggers involved. Summary FPIES is a complex presentation of non-IgE-mediated food allergy. Dietary management is complicated as both common food allergens as well as atypical food allergens can trigger FPIES. Sound nutritional advice is required to ensure appropriate food avoidance, adequate consumption of other foods and sufficient nutritional intake to maintain and ensure growth and development. PMID:24699338

  5. Water-Food-Nutrition-Health Nexus: Linking Water to Improving Food, Nutrition and Health in Sub-Saharan Africa.

    PubMed

    Mabhaudhi, Tafadzwanashe; Chibarabada, Tendai; Modi, Albert

    2016-01-01

    Whereas sub-Saharan Africa's (SSA) water scarcity, food, nutrition and health challenges are well-documented, efforts to address them have often been disconnected. Given that the region continues to be affected by poverty and food and nutrition insecurity at national and household levels, there is a need for a paradigm shift in order to effectively deliver on the twin challenges of food and nutrition security under conditions of water scarcity. There is a need to link water use in agriculture to achieve food and nutrition security outcomes for improved human health and well-being. Currently, there are no explicit linkages between water, agriculture, nutrition and health owing to uncoordinated efforts between agricultural and nutrition scientists. There is also a need to develop and promote the use of metrics that capture aspects of water, agriculture, food and nutrition. This review identified nutritional water productivity as a suitable index for measuring the impact of a water-food-nutrition-health nexus. Socio-economic factors are also considered as they influence food choices in rural communities. An argument for the need to utilise the region's agrobiodiversity for addressing dietary quality and diversity was established. It is concluded that a model for improving nutrition and health of poor rural communities based on the water-food-nutrition-health nexus is possible. PMID:26751464

  6. Water-Food-Nutrition-Health Nexus: Linking Water to Improving Food, Nutrition and Health in Sub-Saharan Africa

    PubMed Central

    Mabhaudhi, Tafadzwanashe; Chibarabada, Tendai; Modi, Albert

    2016-01-01

    Whereas sub-Saharan Africa’s (SSA) water scarcity, food, nutrition and health challenges are well-documented, efforts to address them have often been disconnected. Given that the region continues to be affected by poverty and food and nutrition insecurity at national and household levels, there is a need for a paradigm shift in order to effectively deliver on the twin challenges of food and nutrition security under conditions of water scarcity. There is a need to link water use in agriculture to achieve food and nutrition security outcomes for improved human health and well-being. Currently, there are no explicit linkages between water, agriculture, nutrition and health owing to uncoordinated efforts between agricultural and nutrition scientists. There is also a need to develop and promote the use of metrics that capture aspects of water, agriculture, food and nutrition. This review identified nutritional water productivity as a suitable index for measuring the impact of a water-food-nutrition-health nexus. Socio-economic factors are also considered as they influence food choices in rural communities. An argument for the need to utilise the region’s agrobiodiversity for addressing dietary quality and diversity was established. It is concluded that a model for improving nutrition and health of poor rural communities based on the water-food-nutrition-health nexus is possible. PMID:26751464

  7. Food and Nutrition Services Quality Control Management Program.

    ERIC Educational Resources Information Center

    Wimsatt-Fraim, Teresa S.

    A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…

  8. Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and athletic performance.

    PubMed

    2000-12-01

    It is the position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine that physical activity, athletic performance, and recovery from exercise are enhanced by optimal nutrition. These organizations recommend appropriate selection of food and fluids, timing of intake, and supplement choices for optimal health and exercise performance. This position paper reviews the current scientific data related to the energy needs of athletes, assessment of body composition, strategies for weight change, the nutrient and fluid needs of athletes, special nutrient needs during training, the use of supplements and nutritional ergogenic aids, and the nutrition recommendations for vegetarian athletes. During times of high physical activity, energy and macronutrient needs--especially carbohydrate and protein intake--must be met in order to maintain body weight, replenish glycogen stores, and provide adequate protein for building and repair of tissue. Fat intake should be adequate to provide the essential fatty acids and fat-soluble vitamins, as well as to help provide adequate energy for weight maintenance. Overall, diets should provide moderate amounts of energy from fat (20% to 25% of energy); however, there appears to be no health or performance benefit to consuming a diet containing less than 15% of energy from fat. Body weight and composition can affect exercise performance, but should not be used as the sole criterion for sports performance; daily weigh-ins are discouraged. Consuming adequate food and fluid before, during, and after exercise can help maintain blood glucose during exercise, maximize exercise performance, and improve recovery time. Athletes should be well-hydrated before beginning to exercise; athletes should also drink enough fluid during and after exercise to balance fluid losses. Consumption of sport drinks containing carbohydrates and electrolytes during exercise will provide fuel for the muscles, help

  9. Position of Dietitians of Canada, the American Dietetic Association, and the American College of Sports Medicine: Nutrition and Athletic Performance.

    PubMed

    2000-01-01

    It is the position of Dietitians of Canada, the American Dietetic Association, and the American College of Sports Medicine that physical activity, athletic performance, and recovery from exercise are enhanced by optimal nutrition. These organizations recommend appropriate selection of food and fluids, timing of intake, and supplement choices for optimal health and exercise performance. This position paper reviews the current scientific data related to athletes' energy needs, assessment of body composition, strategies for weight change, athletes' nutrient and fluid needs, special nutrient needs during training, the use of supplements and nutritional ergogenic aids, and nutrition recommendations for vegetarian athletes. During times of high physical activity, energy and macronutrient needs - especially carbohydrate and protein intake - must be met in order to maintain body weight, replenish glycogen stores, and provide adequate protein for building and repairing tissue. Fat intake should be adequate to provide essential fatty acids and fat-soluble vitamins, as well as to help provide adequate energy for weight maintenance. Overall, diets should provide moderate amounts of energy from fat (20-25% of energy); there appears to be no health or performance benefit to consuming a diet containing less than 15% of energy from fat. Body weight and composition can affect exercise performance, but should not be used as the sole criterion for sports performance; daily weigh-ins are discouraged. Consuming adequate food and fluid before, during, and after exercise can help maintain blood glucose levels during exercise, maximize exercise performance, and improve recovery time. Athletes should be well hydrated before beginning exercise; they should also drink enough fluid during and after exercise to balance fluid losses. Consumption of sport drinks containing carbohydrates and electrolytes during exercise will provide fuel for the muscles, help maintain blood glucose levels and the

  10. Joint Position Statement: nutrition and athletic performance. American College of Sports Medicine, American Dietetic Association, and Dietitians of Canada.

    PubMed

    2000-12-01

    It is the position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine that physical activity, athletic performance, and recovery from exercise are enhanced by optimal nutrition. These organizations recommend appropriate selection of food and fluids, timing of intake, and supplement choices for optimal health and exercise performance. This position paper reviews the current scientific data related to the energy needs of athletes, assessment of body composition, strategies for weight change, the nutrient and fluid needs of athletes, special nutrient needs during training, the use of supplements and nutritional ergogenic aids, and the nutrition recommendations for vegetarian athletes. During times of high physical activity, energy and macronutrient needs-especially carbohydrate and protein intake-must be met in order to maintain body weight, replenish glycogen stores, and provide adequate protein for building and repair of tissue. Fat intake should be adequate to provide the essential fatty acids and fat-soluble vitamins, as well as to help provide adequate energy for weight maintenance. Overall, diets should provide moderate amounts of energy from fat (20% to 25% of energy); however, there appears to be no health or performance benefit to consuming a diet containing less than 15% of energy from fat. Body weight and composition can affect exercise performance, but should not be used as the sole criterion for sports performance; daily weigh-ins are discouraged. Consuming adequate food and fluid before, during, and after exercise can help maintain blood glucose during exercise, maximize exercise performance, and improve recovery time. Athletes should be well-hydrated before beginning to exercise; athletes should also drink enough fluid during and after exercise to balance fluid losses. Consumption of sport drinks containing carbohydrates and electrolytes during exercise will provide fuel for the muscles, help maintain

  11. FDA Modernizes Nutrition Facts Label for Packaged Foods

    MedlinePlus

    ... Department of Health and Human Services FDA U.S. Food and Drug Administration Protecting and Promoting Your Health ... Release FDA modernizes Nutrition Facts label for packaged foods Refreshed design and relevant information will help consumers ...

  12. Food-Based Science Curriculum Yields Gains in Nutrition Knowledge

    ERIC Educational Resources Information Center

    Carraway-Stage, Virginia; Hovland, Jana; Showers, Carissa; Díaz, Sebastián; Duffrin, Melani W.

    2015-01-01

    Background: Students may be receiving less than an average of 4?hours of nutrition instruction per year. Integrating nutrition with other subject areas such as science may increase exposure to nutrition education, while supporting existing academics. Methods: During the 2009-2010 school year, researchers implemented the Food, Math, and Science…

  13. Nutrition Knowledge and Food Choices of Elementary School Children.

    ERIC Educational Resources Information Center

    Kandiah, Jay; Jones, Charlotte

    2002-01-01

    Investigated the effect of a 3-week school-based nutrition education program on nutrition knowledge and healthy food choices of fifth graders randomly assigned to experimental or control group. Found that the experimental group exhibited a significant increase in nutrition knowledge from pretest to posttest and significant change in compliance in…

  14. A Manual on Food and Nutrition for the Disabled.

    ERIC Educational Resources Information Center

    Van-Lane, Deirdre, Comp.; MacDonald, Donna

    The manual considers nutritional issues in disability. Basic nutrition principles are offered in the first section along with a table of sources and functions of nutrients in food. Section 2 considers nutrition factors associated with disabilities, including causes and treatment of obesity and underweight. Implications of diet and feeding patterns…

  15. Nutrition-sensitive agriculture and the promotion of food and nutrition sovereignty and security in Brazil.

    PubMed

    Maluf, Renato Sergio; Burlandy, Luciene; Santarelli, Mariana; Schottz, Vanessa; Speranza, Juliana Simões

    2015-08-01

    This paper explores the possibilities of the nutrition-sensitive agriculture approach in the context of the programs and actions towards promoting food and nutrition sovereignty and security in Brazil. To analyze the links between nutrition and agriculture, this paper presents the conceptual framework related to food and nutrition security, and stresses the correlations among concepts, institutional structures and program design in Brazil. Dominant models of food production and consumption are scrutinized in the light of these relationships. This paper also highlights differences amongst different ways to promote nutrition-sensitive agriculture through food-acquisition programs from family farmers, experiences in agro-ecology and bio-fortification programs. In the closing remarks, the paper draws some lessons learned from the Brazilian experience that highlight the advantages of family farming and rapid food production, distribution and consumption cycles in order to promote access to an affordable, diversified and more adequate diet in nutritional terms. PMID:26221795

  16. [Food and nutrition studies in Mexico: a gender perspective].

    PubMed

    Gil-Romo, Sara Elena Pérez; Coria, Silvia Díez-Urdanivia

    2007-01-01

    The present paper reflects on utilization of the gender category in food and nutrition studies in Mexico. It highlights women's important role as caretakers of family health and nutrition. Briefly the authors review how women have been analysed in the different food an nutrition surveys; how gender has been effaced in the "mean per capita", and how women have been taken into account only as far as their reproductive role. This paper also outlines the importance of including the gender category and gender approach in food and nutrition studies; in order to clearly visualize the feeding inequities among men and women throughout the stages of the feeding process, i.e. decision, provision, preparation, distribution and intake. Moreover, improved understanding of women's nutrition practices and meanings that foods convey to women is advocated. In the conclusion the absolute need to articulate the gender issue in nutrition, nursing and medical academic curricula is stated. PMID:18176705

  17. Food Recall Attitudes and Behaviors of School Nutrition Directors

    ERIC Educational Resources Information Center

    Grisamore, Amber; Roberts, Kevin R.

    2014-01-01

    Purpose/Objectives: The purpose of this study was to explore school nutrition directors' attitudes and behaviors about food recalls. Specific objectives included: 1) Determine current food recall attitudes and the relationship between demographics and these attitudes; 2) Determine current practices of school nutrition directors related to…

  18. Nano-Science-Engineering-Technology Applications to Food and Nutrition.

    PubMed

    Nakajima, Mitsutoshi; Wang, Zheng; Chaudhry, Qasim; Park, Hyun Jin; Juneja, Lekh R

    2015-01-01

    Nanoscale Science, Engineering and Technology are applied to Food and Nutrition. Various delivery systems include nanoemulsions, microemulsions, solid lipid nanoparticles, micelles, and liposomes. The nanoscale systems have advantages, such as higher bioavailabitity, and other physicochemical properties. The symposium will provide an overview of the formulation, characterization, and utilization of nanotechnology-based food and nutrition. PMID:26598848

  19. European food and nutrition policies in action. Finland's food and nutrition policy: progress, problems and recommendations.

    PubMed

    Milio, N

    1998-01-01

    Some progress has clearly been made in several aspects of Finland's food and nutrition policy: access to nutrition information and education, improvements in mass catering, increased availability of healthier food products, and pricing and quality requirements favourable to a healthy diet. Finnish eating patterns have improved in relation to some recommended foods and macronutrients. The structural changes in farm and food production are largely the result of new political and economic realities both in Finland and internationally, resulting in the Government focusing on fiscal efficiency, decentralization and a more competitive, consumer-oriented market. This new environment is creating pressures to reduce surplus animal fat production and to expand markets in new foods for Finns and other Europeans who, for reasons of demography, health or working or living arrangements, demand new and sometimes healthier foods. Within this context, some health leaders have been able to make and work for proposals that are consistent both with political and economic imperatives and with health needs. Although the populations health status is improving and in some respects is exemplary, diet-related death and illness rates and risk factors (such as serum cholesterol and obesity) are high and their decline, along with some healthy changes in eating patterns, has slowed since the mid-1980s (ironically, since the adoption of the nutrition policy). The more slowly improvements occur, the higher will be the social and economic costs. Major problems in policy implementation exist. Although much has been done in research and demonstration and in the development of national guidelines (in public catering and labeling, for example) there is an apparent lag in translating such soft technology into action and monitoring its implementation in order to develop corrective measures at the operational level. This problem may increase with decentralized budget control and a less regulated market

  20. Nutrition education program for food bank clients: A pilot study

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Many low income families depend on foods from food banks. The objective of the study was to determine program content and examine feasibility of a pilot nutrition education program for food bank clients. Formative research was conducted with staff at a local food bank and its pantries and adult clie...

  1. Using the Food Guide Pyramid: A Resource for Nutrition Educators.

    ERIC Educational Resources Information Center

    Shaw, Anne; Fulton, Lois; Davis, Carole; Hogbin, Myrtle

    This booklet provides information to assist nutrition educators in helping their audiences use the Food Guide Pyramid to plan and prepare foods for a healthy diet. It reviews the objectives set in developing the Food Guide Pyramid and illustrates their impact on the application of the Food Guide Pyramid to planning menus. In particular, the…

  2. Hydration and chemical ingredients in sport drinks: food safety in the European context.

    PubMed

    Urdampilleta, Aritz; Gómez-Zorita, Saioa; Soriano, José M; Martínez-Sanz, José M; Medina, Sonia; Gil-Izquierdo, Angel

    2015-01-01

    Before, during and after physical activity, hydration is a limiting factor in athletic performance. Therefore, adequate hydration provides benefits for health and performance of athletes. Besides, hydration is associated to the intake of carbohydrates, protein, sodium, caffeine and other substances by different dietary aids, during the training and/or competition by athletes. These requirements have led to the development of different products by the food industry, to cover the nutritional needs of athletes. Currently in the European context, the legal framework for the development of products, substances and health claims concerning to sport products is incomplete and scarce. Under these conditions, there are many products with different ingredients out of European Food Safety Authority (EFSA) control where claims are wrong due to no robust scientific evidence and it can be dangerous for the health. Further scientific evidence should be constructed by new clinical trials in order to assist to the Experts Commitees at EFSA for obtaining robust scientific opinions concerning to the functional foods and the individual ingredients for sport population. PMID:25929356

  3. Nutritional Strategies for Women Participating in Competitive/Recreational Sports.

    ERIC Educational Resources Information Center

    Fort, Inza L.; Di Brezzo, Ro

    The preponderance of articles and research on nutrition can be confusing. The active woman over 30 can enhance performance and health with a high-quality diet. Specific nutritional concerns for women after the college years, such as nutrient content, iron, calcium, vitamin supplementation, and caffeine are discussed. Evidence that processed foods…

  4. Effectiveness of Nutrition Education on Fast Food Choices in Adolescents

    ERIC Educational Resources Information Center

    Allen, Kelly N.; Taylor, Julie Smith; Kuiper, RuthAnne

    2007-01-01

    Adolescent obesity has become a major health concern in the United States. An increased frequency of fast food restaurant dining is associated with higher intake of calories and calories from fat. The purpose of this study was to gain insight as to how food choices in a "simulated" fast food environment might be influenced by nutrition education…

  5. Using Fast Food Nutrition Facts to Make Healthier Menu Selections

    ERIC Educational Resources Information Center

    Turley, Jennifer

    2009-01-01

    Objectives: This teaching idea enables students to (1) access and analyze fast food nutrition facts information (Calorie, total fat, saturated fat, trans fat, cholesterol, sugar, and sodium content); (2) decipher unhealthy and healthier food choices from fast food restaurant menus for better meal and diet planning to reduce obesity and minimize…

  6. Assessing 'fun foods': nutritional content and analysis of supermarket foods targeted at children.

    PubMed

    Elliott, C

    2008-07-01

    This article provides a nutritional profile of foods targeted specifically at children in the Canadian supermarket. Excluding confectionery, soft drinks and bakery items, 367 products were assessed for their nutritional composition. The article examines the relationship between 'fun food' images/messages, product claims and actual product nutrition. Among other findings, it concludes that approximately 89% of the products analysed could be classified as of poor nutritional quality owing to high levels of sugar, fat and/or sodium. Policy considerations need to be made in light of the fact that 'fun food' is a unique category that poses special challenges; as such, recommendations regarding food labelling and packaging are presented. PMID:17961131

  7. Comparing nutrition environments in bodegas and fast-food restaurants.

    PubMed

    Neckerman, Kathryn M; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D M; Weiss, Christopher; Lovasi, Gina S; Rundle, Andrew

    2014-04-01

    Many small grocery stores or "bodegas" sell prepared or ready-to-eat items, filling a niche in the food environment similar to fast-food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast-food outlets. This study compared the nutrition environments of bodegas and national chain fast-food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample included 109 bodegas and 107 fast-food restaurants located in New York City neighborhoods in the upper third and lower third of the census tract poverty rate distribution. Inter-rater reliability was evaluated in 102 food outlets, including 31 from the analytic sample and 71 from a supplementary convenience sample. The analysis compared scores on individual NEMS-R items, a total summary score, and subscores indicating healthy food availability, nutrition information, promotions of healthy or unhealthy eating, and price incentives for healthy eating, using t tests and χ(2) statistics to evaluate differences by outlet type and neighborhood poverty. Fast-food restaurants were more likely to provide nutrition information, and bodegas scored higher on healthy food availability, promotions, and pricing. Bodegas and fast-food restaurants had similar NEMS-R total scores (bodegas 13.09, fast food 14.31; P=0.22). NEMS-R total scores were higher (indicating healthier environments) in low- than high-poverty neighborhoods among both bodegas (14.79 vs 11.54; P=0.01) and fast-food restaurants (16.27 vs 11.60; P<0.01). Results imply different policy measures to improve nutrition environments in the two types of food outlets. PMID:24035459

  8. Comparing nutrition environments in bodegas and fast food restaurants

    PubMed Central

    Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D. M.; Weiss, Christopher; Lovasi, Gina S.; Rundle, Andrew

    2015-01-01

    Many small grocery stores or “bodegas” sell prepared or ready-to-eat items, filling a similar niche in the food environment as fast food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast food outlets. This study compared the nutrition environments of bodegas and national chain fast food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample included 109 bodegas and 107 fast food restaurants located in New York City neighborhoods in the upper third and lower third of the census tract poverty rate distribution. Inter-rater reliability was evaluated in 102 food outlets including 31 from the analytic sample and 71 from a supplementary convenience sample. The analysis compared scores on individual NEMS-R items, a total summary score, and sub-scores indicating healthy food availability, nutrition information, promotions of healthy or unhealthy eating, and price incentives for healthy eating, using t-tests and chi-square statistics to evaluate differences by outlet type and neighborhood poverty. Fast food restaurants were more likely to provide nutritional information, while bodegas scored higher on healthy food availability, promotions, and pricing. Bodegas and fast food restaurants had similar NEMS-R total scores (bodegas: 13.09, fast food: 14.31, p=0.22). NEMS-R total scores were higher (indicating healthier environments) in low- than high-poverty neighborhoods among both bodegas (14.79 vs. 11.54, p=0.01) and fast food restaurants (16.27 vs. 11.60, p<.01). Results imply different policy measures to improve nutrition environments in the two types of food outlets. PMID:24035459

  9. Nutritional Beliefs and Food Practices of Mexican-American Mothers.

    ERIC Educational Resources Information Center

    Bowden, Shirley

    In the locale of Hanford, California, this 1968 nutritional study was made to explore and evaluate the nutritional beliefs and food practices of Mexican American mothers among low-income agricultural working families. Some 35 mothers whose children attended the Hanford Child Day-Care Center were interviewed at home to determine family…

  10. Thoughts on Food and the Future. New Horizons in Nutrition.

    ERIC Educational Resources Information Center

    Arnold, Justine; Grogan, Jane, Ed.

    This instructional handbook is one of a series of ten packets designed to form a comprehensive course in nutrition for secondary students. This unit provides a brief overview of the world food crisis, the proposed U.S. Dietary goals, and the conflict between freedom of speech and the proliferation of nutrition misinformation. It contains a page of…

  11. Prediction of Student Performance Through Pretesting in Food and Nutrition

    ERIC Educational Resources Information Center

    Carruth, Betty Ruth; Lamb, Mina W.

    1971-01-01

    Attempts to develop an objective pretest for identifying students' levels of knowledge in food and nutrition prior to class instruction and for predicting student performance on the final examination. (Editor/MU)

  12. Academy of nutrition and dietetics: revised 2014 standards of practice and standards of professional performance for registered dietitian nutritionists (competent, proficient, and expert) in sports nutrition and dietetics.

    PubMed

    Steinmuller, Patricia L; Kruskall, Laura J; Karpinski, Christine A; Manore, Melinda M; Macedonio, Michele A; Meyer, Nanna L

    2014-04-01

    Sports nutrition and dietetics addresses relationships of nutrition with physical activity, including weight management, exercise, and physical performance. Nutrition plays a key role in the prevention and treatment of obesity and chronic disease and for maintenance of health, and the ability to engage in physical activity, sports, and other aspects of physical performance. Thus, the Sports, Cardiovascular, and Wellness Nutrition Dietetic Practice Group, with guidance from the Academy of Nutrition and Dietetics Quality Management Committee, has developed the Revised 2014 Standards of Practice and Standards of Professional Performance as a resource for Registered Dietitian Nutritionists working in sports nutrition and dietetics to assess their current skill levels and to identify areas for further professional development in this emerging practice area. The revised document reflects advances in sports nutrition and dietetics practice since the original standards were published in 2009 and replaces those standards. The Standards of Practice represents the four steps in the Nutrition Care Process as applied to the care of patients/clients. The Standards of Professional Performance covers six standards of professional performance: quality in practice, competence and accountability, provision of services, application of research, communication and application of knowledge, and utilization and management of resources. Within each standard, specific indicators provide measurable action statements that illustrate how the standards can be applied to practice. The indicators describe three skill levels (competent, proficient, and expert) for Registered Dietitian Nutritionists working in sports nutrition and dietetics. The Standards of Practice and Standards of Professional Performance are complementary resources for Registered Dietitian Nutritionists in sports nutrition and dietetics practice. PMID:24656504

  13. Understanding and interpreting nutrition information on food labels.

    PubMed

    Deville-Almond, Jane; Halliwell, Kate

    Health promotion is integral to the nurse's role. Increasing numbers of people in the UK are overweight or obese and are at increased risk of health problems such as type 2 diabetes, heart disease and certain cancers. Therefore, it is essential to encourage people to make healthier lifestyle choices. This article focuses on the role of food labelling in helping people to select appropriate and healthy foods, and to understand how their food choices might affect their overall nutrition and health. Healthcare professionals can help patients to understand the information provided on food labels and how to interpret this to ensure their nutritional needs are being met. PMID:24641060

  14. Update on Early Nutrition and Food Allergy in Children

    PubMed Central

    Lee, Sun Eun

    2016-01-01

    With growing evidence of an increase in the prevalence, food allergy has been emerged as a new public health problem. As treatment and management of food allergy remain challenging, more attention has been paid to the importance of prevention of food allergy. Although the exact mechanism of recent epidemic is not fully understood, it is suggested that nutritional exposure in early life may play an important role in food allergy development. The underlying hypothesis is that nutritional status or food exposure in the critical period of fetal development can affect the programming of immune system and modify the risk of immunologic reactions to foods in postnatal life. We review accumulating epidemiological studies to examine an association between nutritional exposure during pregnancy or early infancy and food allergy development in children. We also discuss recent advances in the studies of the genetic and epigenetic regulation of food allergy and evaluate the role of early nutrition in food allergy development to provide a new perspective on the prevention of food allergy. PMID:26996550

  15. Update on Early Nutrition and Food Allergy in Children.

    PubMed

    Lee, Sun Eun; Kim, Hyeyoung

    2016-05-01

    With growing evidence of an increase in the prevalence, food allergy has been emerged as a new public health problem. As treatment and management of food allergy remain challenging, more attention has been paid to the importance of prevention of food allergy. Although the exact mechanism of recent epidemic is not fully understood, it is suggested that nutritional exposure in early life may play an important role in food allergy development. The underlying hypothesis is that nutritional status or food exposure in the critical period of fetal development can affect the programming of immune system and modify the risk of immunologic reactions to foods in postnatal life. We review accumulating epidemiological studies to examine an association between nutritional exposure during pregnancy or early infancy and food allergy development in children. We also discuss recent advances in the studies of the genetic and epigenetic regulation of food allergy and evaluate the role of early nutrition in food allergy development to provide a new perspective on the prevention of food allergy. PMID:26996550

  16. 78 FR 51136 - Request for Information: Supplemental Nutrition Assistance Program (SNAP) Enhancing Retail Food...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-20

    ... Food and Nutrition Service Request for Information: Supplemental Nutrition Assistance Program (SNAP) Enhancing Retail Food Store Eligibility AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: Sections 3(k), (p) and (r), Section 7, and Section 9 of the Food and Nutrition Act of 2008 (``the...

  17. Food synergy: an operational concept for understanding nutrition1234

    PubMed Central

    Gross, Myron D; Tapsell, Linda C

    2009-01-01

    Research and practice in nutrition relate to food and its constituents, often as supplements. In food, however, the biological constituents are coordinated. We propose that “thinking food first”' results in more effective nutrition research and policy. The concept of food synergy provides the necessary theoretical underpinning. The evidence for health benefit appears stronger when put together in a synergistic dietary pattern than for individual foods or food constituents. A review of dietary supplementation suggests that although supplements may be beneficial in states of insufficiency, the safe middle ground for consumption likely is food. Also, food provides a buffer during absorption. Constituents delivered by foods taken directly from their biological environment may have different effects from those formulated through technologic processing, but either way health benefits are likely to be determined by the total diet. The concept of food synergy is based on the proposition that the interrelations between constituents in foods are significant. This significance is dependent on the balance between constituents within the food, how well the constituents survive digestion, and the extent to which they appear biologically active at the cellular level. Many examples are provided of superior effects of whole foods over their isolated constituents. The food synergy concept supports the idea of dietary variety and of selecting nutrient-rich foods. The more we understand about our own biology and that of plants and animals, the better we will be able to discern the combinations of foods, rather than supplements, which best promote health. PMID:19279083

  18. International society of sports nutrition position stand: caffeine and performance

    PubMed Central

    2010-01-01

    Position Statement: The position of The Society regarding caffeine supplementation and sport performance is summarized by the following seven points: 1.) Caffeine is effective for enhancing sport performance in trained athletes when consumed in low-to-moderate dosages (~3-6 mg/kg) and overall does not result in further enhancement in performance when consumed in higher dosages (≥ 9 mg/kg). 2.) Caffeine exerts a greater ergogenic effect when consumed in an anhydrous state as compared to coffee. 3.) It has been shown that caffeine can enhance vigilance during bouts of extended exhaustive exercise, as well as periods of sustained sleep deprivation. 4.) Caffeine is ergogenic for sustained maximal endurance exercise, and has been shown to be highly effective for time-trial performance. 5.) Caffeine supplementation is beneficial for high-intensity exercise, including team sports such as soccer and rugby, both of which are categorized by intermittent activity within a period of prolonged duration. 6.) The literature is equivocal when considering the effects of caffeine supplementation on strength-power performance, and additional research in this area is warranted. 7.) The scientific literature does not support caffeine-induced diuresis during exercise, or any harmful change in fluid balance that would negatively affect performance. PMID:20205813

  19. International society of sports nutrition position stand: caffeine and performance.

    PubMed

    Goldstein, Erica R; Ziegenfuss, Tim; Kalman, Doug; Kreider, Richard; Campbell, Bill; Wilborn, Colin; Taylor, Lem; Willoughby, Darryn; Stout, Jeff; Graves, B Sue; Wildman, Robert; Ivy, John L; Spano, Marie; Smith, Abbie E; Antonio, Jose

    2010-01-01

    Position Statement: The position of The Society regarding caffeine supplementation and sport performance is summarized by the following seven points: 1.) Caffeine is effective for enhancing sport performance in trained athletes when consumed in low-to-moderate dosages (~3-6 mg/kg) and overall does not result in further enhancement in performance when consumed in higher dosages (>/= 9 mg/kg). 2.) Caffeine exerts a greater ergogenic effect when consumed in an anhydrous state as compared to coffee. 3.) It has been shown that caffeine can enhance vigilance during bouts of extended exhaustive exercise, as well as periods of sustained sleep deprivation. 4.) Caffeine is ergogenic for sustained maximal endurance exercise, and has been shown to be highly effective for time-trial performance. 5.) Caffeine supplementation is beneficial for high-intensity exercise, including team sports such as soccer and rugby, both of which are categorized by intermittent activity within a period of prolonged duration. 6.) The literature is equivocal when considering the effects of caffeine supplementation on strength-power performance, and additional research in this area is warranted. 7.) The scientific literature does not support caffeine-induced diuresis during exercise, or any harmful change in fluid balance that would negatively affect performance. PMID:20205813

  20. Sourcebook on Food and Nutrition. Third Edition.

    ERIC Educational Resources Information Center

    Scarpa, Ioannis S., Ed.; And Others

    This four-part book is a compendium of current dietary information and is designed primarily as a reference tool for anyone interested in the field of nutrition. The book's first three parts each contain papers generated from nutrition-related research. Part 1, "Dietary Directions in the 1980s," begins by discussing efforts of major governmental…

  1. Gauging food and nutritional care quality in hospitals

    PubMed Central

    2012-01-01

    Background Food and nutritional care quality must be assessed and scored, so as to improve health institution efficacy. This study aimed to detect and compare actions related to food and nutritional care quality in public and private hospitals. Methods Investigation of the Hospital Food and Nutrition Service (HFNS) of 37 hospitals by means of structured interviews assessing two quality control corpora, namely nutritional care quality (NCQ) and hospital food service quality (FSQ). HFNS was also evaluated with respect to human resources per hospital bed and per produced meal. Results Comparison between public and private institutions revealed that there was a statistically significant difference between the number of hospital beds per HFNS staff member (p = 0.02) and per dietitian (p < 0.01). The mean compliance with NCQ criteria in public and private institutions was 51.8% and 41.6%, respectively. The percentage of public and private health institutions in conformity with FSQ criteria was 42.4% and 49.1%, respectively. Most of the actions comprising each corpus, NCQ and FSQ, varied considerably between the two types of institution. NCQ was positively influenced by hospital type (general) and presence of a clinical dietitian. FSQ was affected by institution size: large and medium-sized hospitals were significantly better than small ones. Conclusions Food and nutritional care in hospital is still incipient, and actions concerning both nutritional care and food service take place on an irregular basis. It is clear that the design of food and nutritional care in hospital indicators is mandatory, and that guidelines for the development of actions as well as qualification and assessment of nutritional care are urgent. PMID:22954229

  2. USDA food and nutrient databases provide the infrastructure for food and nutrition research, policy and practice

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The USDA food and nutrient databases provide the basic infrastructure for food and nutrition research, nutrition monitoring, and dietary practice. They have had a long history that goes back to 1892, and are unique, as they are the only databases available in the public domain that perform these fu...

  3. Effectiveness of nutrition education on fast food choices in adolescents.

    PubMed

    Allen, Kelly N; Taylor, Julie Smith; Kuiper, Ruthanne

    2007-12-01

    Adolescent obesity has become a major health concern in the United States. An increased frequency of fast food restaurant dining is associated with higher intake of calories and calories from fat. The purpose of this study was to gain insight as to how food choices in a "simulated" fast food environment might be influenced by nutrition education in a group of adolescents. Ten adolescents were asked to choose food items from a fast food restaurant menu. Their chosen meals' nutrition make-up (calories, fat, cholesterol, sodium, carbohydrates, protein, and fiber) was calculated. Following a 30-minute nutrition education session, participants were asked again to choose a meal from the same fast food menu. The nutrition make-up of the meal chosen postintervention was compared with the meal chosen before the education session. There was a statistically significant (p < .05) difference in calories, fat, carbohydrate, and fiber content of the meals chosen postintervention. This short nutrition education intervention resulted in healthier fast food choices in this group of adolescents. PMID:18052519

  4. Development of Core Competencies for Paraprofessional Nutrition Educators Who Deliver Food Stamp Nutrition Education

    ERIC Educational Resources Information Center

    Baker, Susan S.; Pearson, Meredith; Chipman, Helen

    2009-01-01

    The purpose of this project was to describe the process used for the development of core competencies for paraprofessional nutrition educators in Food Stamp Nutrition Education (FSNE). The development process included the efforts of an expert panel of state and multicounty FSNE leaders to draft the core competencies and the validation of those…

  5. Invited Response to Congressman Richmond: The Food and Nutrition Board's Approach to Nutrition Education.

    ERIC Educational Resources Information Center

    Olson, Robert E.

    1980-01-01

    Addresses the controversy concerning the differences in recommendations made by two groups related to guidelines for recommended dietary allowances. Compares those made by the Food and Nutrition Board (FNB) and those by the USDA-DHEW. (CS)

  6. Evaluating food stamp nutrition education: issues and opportunities.

    PubMed

    Guthrie, Joanne F; Stommes, Eileen; Voichick, Jane

    2006-01-01

    Food Stamp Nutrition Education (FSNE) is an optional component of the Food Stamp Program aimed at improving food choices of program participants. The last decade has seen a dramatic expansion in FSNE, accompanied by increased interest in FSNE evaluation. The Society for Nutrition Education, as a leader in nutrition education research, has worked collaboratively with federal partners to improve FSNE evaluation. This is the first in a 3-part series of papers presented in this issue of the Journal of Nutrition Education and Behavior. The series reviews the issues, priority needs, and opportunities identified through this process; explains our current focus on the development of a brief measure assessing FSNE-relevant dietary behaviors; and describes plans for measurement development. PMID:16595272

  7. Nutrition and sustainability: an emerging food policy discourse.

    PubMed

    Lang, Tim; Barling, David

    2013-02-01

    It is well known that food has a considerable environmental impact. Less attention has been given to mapping and analysing the emergence of policy responses. This paper contributes to that process. It summarises emerging policy development on nutrition and sustainability, and explores difficulties in their integration. The paper describes some policy thinking at national, European and international levels of governance. It points to the existence of particular policy hotspots such as meat and dairy, sustainable diets and waste. Understanding the environmental impact of food systems challenges nutrition science to draw upon traditions of thinking which have recently been fragmented. These perspectives (life sciences, social and environmental) are all required if policy engagement and clarification is to occur. Sustainability issues offer opportunities for nutrition science and scientists to play a more central role in the policy analysis of future food systems. The task of revising current nutrition policy advice to become sustainable diet advice needs to begin at national and international levels. PMID:23217475

  8. Agricultural and food policies. Some concerns regarding their nutritional relevance.

    PubMed

    Arroyave, G

    1995-03-01

    In recent times, nutrition analysts have been emphasizing the fact that the most critical nutritional unfulfilled need in underdeveloped countries is energy or quantity of food. This has prompted some leading food economist and agricultural policy makers to promote the extensive cultivation of high field inexpensive staples, including starchy roots and tubers. A typical example is cassava in many African countries and Indonesia. These foods not only have very little and poor quality protein, but also lack other essential nutrients. Interestingly, underdeveloped populations seem to select the nutritionally poorest staples under condition of extreme economic constraints, for example cassava or sorghum. But as their economic level improves they switch to nutritionally better staples, like wheat or rice. The people seem to be able to the need for quality rather than simply quantity as soon as an improved economic status allows them more choices. Some examples are given to support this contention. The present analysis emphasizes that the goals and objectives of nutrition scientists must be integrated with those of food and agricultural economists for the design of agricultural policies with increased relevance to human nutrition in a comprehensive way. Rather than proposing the cultivation of one inexpensive staple, these policies should consider a variety of complementary foods which would allow the people to chose diets providing sufficient quantities and balance of all essential nutrients in addition to energy. PMID:8729246

  9. Nutritive value of foods cooked in solar cooker

    SciTech Connect

    Devadas, R.P.; Venmathi, A.

    1992-12-31

    This paper outlines the effects of solar cooking on the nutritive value of foods. Nutrients were measured in foods prepared in solar cookers and compared with those in foods prepared in pressure cookers. The foods prepared were parboiled rice, red gram dhal and beans, all foods commonly used in India. The prepared foods were analyzed for protein, minerals and vitamins and the results are presented in tables. It was concluded that solar cookers can be used satisfactorily for preparing cereals and legumes but do not perform well for seasoning, frying and making cheppatti.

  10. Delivering Improved Nutrition: Dairy Ingredients in Food Aid Products.

    PubMed

    Schlossman, Nina

    2016-03-01

    The United States has a long history of food assistance for humanitarian need. The Food for Peace Act of 1954 established the United States' permanent food assistance program which has fed over 3 billion people in 150 countries worldwide through thousands of partner organizations. In 60 years, the program has evolved and will continue to do so. Recently, the program has gone from a focus on quantity of food shipped to quality food assistance from improved products, programs, and processes to effectively meet the needs of different vulnerable groups. The current debate focuses on the appropriateness of using fortified blended foods to prevent and treat malnutrition during the first 1000 days of life. Dairy ingredients have been at the center of this debate; they were included initially in fortified blended, removed in the 1980s, and now reincorporated into fortified therapeutic and supplemental foods. Improved quality food baskets and effective nutrition programming to prevent and treat malnutrition were developed through multisectoral collaboration between government and nongovernment organizations. The US Agency for International Development has focused on improving nutrition through development programs often tied to health, education, and agriculture. The years since 2008 have been a particularly intense period for improvement. The Food Aid Quality Review was established to update current food aid programming products, program implementation, cost-effectiveness, and interagency processes. Trials are underway to harmonize the areas of multisectoral nutrition programming and gather more evidence on the effects of dairy ingredients in food aid products. PMID:27005492

  11. Chart Notes from a Sports Nutritionist.

    ERIC Educational Resources Information Center

    Clark, Nancy

    1986-01-01

    A sports nutritionist/registered dietician on the sports medicine team can provide clients with reliable nutrition information and respond to their interest in healthful, high-energy eating. Three case reports illustrate the usefulness of a nutritionist to practitioners of sports medicine. A chart of healthful foods is provided. (MT)

  12. 2010 Impacts: The Expanded Food and Nutrition Education Program (EFNEP)

    ERIC Educational Resources Information Center

    National Institute of Food and Agriculture, 2011

    2011-01-01

    Since 1969, the Expanded Food and Nutrition Education Program (EFNEP) has improved the diets and food-related behaviors of program participants. Each year EFNEP enrolls more than half a million new program participants. In 2010, EFNEP reached 137,814 adults and 463,530 youth directly and nearly 400,000 family members indirectly. This paper…

  13. An Investigation of Children's Understanding of Food and Nutrition

    ERIC Educational Resources Information Center

    Xu, Tingting; Jones, Ithel

    2016-01-01

    The purpose of the study was to examine the influences of age, family socio-economic status (SES), and parents' food knowledge on preschool, kindergarten, and second grade students' conceptual understanding of food and nutrition. Fifty-two parent-child dyads, consisting of 17 preschoolers, 17 kindergartners, and 18 second graders participated in…

  14. Food Preferences and Nutrition Knowledge of Deaf Children

    ERIC Educational Resources Information Center

    Garton, Nina B.; Bass, Mary A.

    1974-01-01

    In a study of food preferences of deaf teenagers in a school for the deaf, students preferred meats, fruits, and desserts over vegetables. They had fewer "correct" and more "incorrect" and "don't know" responses to food and nutrition knowledge statements than hearing students. (Editor/JR)

  15. Nutrition research to affect food and a healthy lifespan12

    PubMed Central

    Ohlhorst, Sarah D.; Russell, Robert; Bier, Dennis; Klurfeld, David M.; Li, Zhaoping; Mein, Jonathan R.; Milner, John; Ross, A. Catharine; Stover, Patrick; Konopka, Emily

    2013-01-01

    Proper nutrition offers one of the most effective and least costly ways to decrease the burden of many diseases and their associated risk factors, including obesity. Nutrition research holds the key to increasing our understanding of the causes of obesity and its related comorbidities and thus holds promise to markedly influence global health and economies. After outreach to 75 thought leaders, the American Society for Nutrition (ASN) convened a Working Group to identify the nutrition research needs whose advancement will have the greatest projected impact on the future health and well-being of global populations. ASN’s Nutrition Research Needs focus on the following high priority areas: 1) variability in individual responses to diet and foods; 2) healthy growth, development, and reproduction; 3) health maintenance; 4) medical management; 5) nutrition-related behaviors; and 6) food supply/environment. ASN hopes the Nutrition Research Needs will prompt collaboration among scientists across all disciplines to advance this challenging research agenda given the high potential for translation and impact on public health. Furthermore, ASN hopes the findings from the Nutrition Research Needs will stimulate the development and adoption of new and innovative strategies that can be applied toward the prevention and treatment of nutrition-related diseases. The multidisciplinary nature of nutrition research requires stakeholders with differing areas of expertise to collaborate on multifaceted approaches to establish the evidence-based nutrition guidance and policies that will lead to better health for the global population. In addition to the identified research needs, ASN also identified 5 tools that are critical to the advancement of the Nutrition Research Needs: 1) omics, 2) bioinformatics, 3) databases, 4) biomarkers, and 5) cost-effectiveness analysis. PMID:24038264

  16. Nutritional genomics: food industry applications from farm to fork.

    PubMed

    Brown, Louise; van der Ouderaa, Frans

    2007-06-01

    Nutritional genomics is a new and promising science area which can broadly be defined as the application of high throughput genomics (transcriptomics, proteomics, metabolomics/metabonomics) and functional genomic technologies to the study of nutritional sciences and food technology. First utilised in the food industry by plant biotechnologists to manipulate plant biosynthetic pathways, the use of genomic technologies has now spread within the agriculture sector, unleashing a host of new applications (e.g. approaches for producing novel, non-transgenic plant varietals; identification of genetic markers to guide plant and animal breeding programmes; exploration of diet-gene interactions for enhancing product quality and plant/animal health). Beyond agriculture, genomic technologies are also contributing to the improvement of food processing, food safety and quality assurance as well as the development of functional food products and the evolution of new health management concepts such as 'personalised nutrition', an emerging paradigm in which the diet of an individual is customised, based on their own genomic information, to optimise health and prevent disease. In this review the relevance of nutritional genomics to the food industry will be considered and examples given on how this science area is starting to be leveraged for economic benefits and to improve human nutrition and health. PMID:17506913

  17. Nutrition

    MedlinePlus

    ... into your diet. These include brightly colored and dark fruits and vegetables. Balance the food you eat ... can also order your free copy of Nutrition Matters and visit our Ask about Nutrition forum. << Back ...

  18. 77 FR 26287 - Cooperative Agreement To Support the Joint Institute for Food Safety and Applied Nutrition...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-05-03

    ... Food Safety and Applied Nutrition, JIFSAN (U01) AGENCY: Food and Drug Administration, HHS. ACTION... the support of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN). FDA believes that... CONTACT: Elizabeth M. Calvey, Center for Food Safety and Applied Nutrition (HFS- 560), Food and...

  19. [Junk food consumption and child nutrition. Nutritional anthropological analysis].

    PubMed

    Jackson, Portia; Romo, Marcela M; Castillo, Marcela A; Castillo-Durán, Carlos

    2004-10-01

    The increasing consumption of junk food and snacks in Chile in recent years and its association with marketing strategies and prevalent diseases, is reviewed. In the context of world economy, junk food is a global phenomenon. The availability of junk food and snacks at low prices and marketing has triggered an evolution of consumption of foods that require neither the structure nor the preparation of a formal meal. Many studies have suggested that the increase in snack consumption is associated with an increase in obesity, tooth decay and other chronic diseases among children and adolescents. The hypothesis suggests a link between the pattern of snack consumption and an increase increase in the energy density of food consumed, a decrease in satiety, passive over consumption, and an increase in obesity. Between 1977 and 1996, the contribution: of snacks to daily energy intake among children between 2 and 5 years increased by 30% in the United States. In each age group in Chile the frequency of non-transmissible chronic diseases is increasing due primarily to a westernized diet that is high in fat, cholesterol, sodium, and sugar and a sedentary lifestyle. Education about junk food consumption and healthy eating habits in the family, starling since childbirth and public policies about healthy lifestyles should be strengthened. PMID:15631213

  20. Editorially Speaking. Food, Nutrition, and Chemistry

    ERIC Educational Resources Information Center

    Lippincott, W. T.

    1975-01-01

    Proposes an attack on the world food problem which includes the realization that we can eliminate hunger and starvation, the recognition of food as a world currency, and the recognition of the role of chemistry in the improvement of food production, distribution, and preservation. (GS)

  1. Postexercise Glycogen Recovery and Exercise Performance is Not Significantly Different Between Fast Food and Sport Supplements.

    PubMed

    Cramer, Michael J; Dumke, Charles L; Hailes, Walter S; Cuddy, John S; Ruby, Brent C

    2015-10-01

    A variety of dietary choices are marketed to enhance glycogen recovery after physical activity. Past research informs recommendations regarding the timing, dose, and nutrient compositions to facilitate glycogen recovery. This study examined the effects of isoenergetic sport supplements (SS) vs. fast food (FF) on glycogen recovery and exercise performance. Eleven males completed two experimental trials in a randomized, counterbalanced order. Each trial included a 90-min glycogen depletion ride followed by a 4-hr recovery period. Absolute amounts of macronutrients (1.54 ± 0.27 g·kg-1 carbohydrate, 0.24 ± 0.04 g·kg fat-1, and 0.18 ±0.03g·kg protein-1) as either SS or FF were provided at 0 and 2 hr. Muscle biopsies were collected from the vastus lateralis at 0 and 4 hr post exercise. Blood samples were analyzed at 0, 30, 60, 120, 150, 180, and 240 min post exercise for insulin and glucose, with blood lipids analyzed at 0 and 240 min. A 20k time-trial (TT) was completed following the final muscle biopsy. There were no differences in the blood glucose and insulin responses. Similarly, rates of glycogen recovery were not different across the diets (6.9 ± 1.7 and 7.9 ± 2.4 mmol·kg wet weight- 1·hr-1 for SS and FF, respectively). There was also no difference across the diets for TT performance (34.1 ± 1.8 and 34.3 ± 1.7 min for SS and FF, respectively. These data indicate that short-term food options to initiate glycogen resynthesis can include dietary options not typically marketed as sports nutrition products such as fast food menu items. PMID:25811308

  2. Food as exposure: Nutritional epigenetics and the new metabolism

    PubMed Central

    Landecker, Hannah

    2011-01-01

    Nutritional epigenetics seeks to explain the effects of nutrition on gene expression. For social science, it is an area of life science whose analysis reveals a concentrated form of a wider shift in the understanding of food and metabolism. Rather than the chemical conversion of food to energy and body matter of classic metabolism, food is now also a conditioning environment that shapes the activity of the genome and the physiology of the body. It is thought that food in prenatal and early postnatal life impacts adult-onset diseases such as diabetes and heart disease; exposure to food is seen as a point of potential intervention in long-term health of individuals and populations. This article analyzes how food has become environment in nutritional epigenetics, with a focus on the experimental formalization of food. The experimental image of human life generated in rodent models, it is argued, generates concepts of food as a form of molecular exposure. This scientific discourse has profound implications for how food is perceived, manufactured and regulated, as well as for social theories and analyses of the social body that have a long history of imbrication with scientific models of metabolism. PMID:23227106

  3. Assessment of novel foods in animal nutrition.

    PubMed

    Flachowsky, Gerhard; Aulrich, Karen

    2003-01-01

    Composition of feeds from GMO crops were determined as well as digestion and feeding experiments were carried out with broilers (Bt-corn), layers (Bt-Corn, Pat-corn), pigs (Bt-corn, Pat-sugar beet, soybeans), sheep (Bt-corn silage, Pat-corn silage), growing bulls (Bt-corn silage) and fistulated cows (Bt-corn silage). Up to now, no significant differences in nutritional value between feeds from isogenic and transgenic plants of the first generation were observed. The so-called substantial equivalence, but also the nutritional equivalence of transgenic hybrids could be demonstrated. Recombinant plant DNA constructs were not detected in animal tissues samples. In the future, long term feeding experiments for nutritional assessment of novel feeds should be combined with risk assessment studies. Proposal for discussion has been submitted. PMID:15806924

  4. Creating healthy food environments through global benchmarking of government nutrition policies and food industry practices

    PubMed Central

    2014-01-01

    Unhealthy processed food products are increasingly dominating over healthy foods, making food and nutrition environments unhealthier. Development and implementation of strong government healthy food policies is currently being circumvented in many countries by powerful food industry lobbying. In order to increase accountability of both governments and the private sector for their actions, and improve the healthiness of food environments, INFORMAS (the International Network for Food and Obesity/non-communicable diseases (NCDs) Research, Monitoring and Action Support) has recently been founded to systematically and comprehensively monitor food environments and policies in countries of varying size and income. This will enable INFORMAS to rank both governments and private sector companies globally according to their actions on food environments. Identification of those countries which have the healthiest food and nutrition policies and using them as international benchmarks against which national progress towards best practice can be assessed, should support reductions in global obesity and diet-related NCDs. PMID:24594359

  5. Sustaining Our Nation's Seniors through Federal Food and Nutrition Programs.

    PubMed

    Gergerich, Erika; Shobe, Marcia; Christy, Kameri

    2015-01-01

    Food insecurity is a pressing issue in the United States where one in six people suffer from hunger. The older adult population faces unique challenges to receiving adequate nutrition. The federal government currently employs four food and nutrition programs that target the senior population in an effort to address their specific needs. These are the Congregate Meals and Home Delivered Meals Programs (provided through the Older Americans Act), and the Senior Farmers' Market Nutrition Program and Child and Adult Care Food Program (provided by the United States Department of Agriculture). As the older adult population continues to grow, it will be important to evaluate and improve these programs and the social policies related to them. This manuscript describes each policy in depth, considers economic and political elements that have shaped each policy, describes the level of program success, and offers suggestions for future research and program development. PMID:26267441

  6. Food and Nutrition: Supplemental Lessons for Training Extension Aides: Food Preparation.

    ERIC Educational Resources Information Center

    Johnson, Evelyn H.; And Others

    The lessons were written to help trainer agents prepare aides for work with families in Extension's Expanded Food and Nutrition Program. The purpose is to enrich the aides' background in food preparation and to provide practical teaching methods that can be used in presenting food preparation information to families. The 21 lessons are an…

  7. Food insecurity, food and nutrition programs, and aging: experiences from Georgia.

    PubMed

    Lee, Jung Sun; Fischer, Joan G; Johnson, Mary Ann

    2010-04-01

    Food insecurity and hunger are real and growing problems in the United States. Among older adults, the prevalence of food insecurity is at a 14-year high and occurred in more than 8% of households with older adults in 2008 according to USDA. However, the rate is at least 10% higher when less severe degrees of food insecurity are considered. Emerging research suggests that several segments of the older adult population are particularly vulnerable to food insecurity, including those receiving or requesting congregate meals, home-delivered meals, and other community-based services. Thus, national and state estimates of food insecurity may obscure problems in specific subgroups of older adults. Older adults are at high risk of chronic health problems that can be exacerbated by food insecurity, poor nutritional status, and low physical activity. To help improve targeting of food and nutrition programs to those most in need because of food insecurity and/or nutrition-related chronic health problems, the purposes of this review are (1) to define the prevalence and consequences of food insecurity; (2) to discuss the outcomes of some food, nutrition, disease prevention, and health promotion programs targeted to older adults in Georgia, the state with the 3rd highest prevalence of food insecurity; and (3) to make recommendations for research, service, and advocacy related to monitoring and alleviating food insecurity and related health problems in older adults. PMID:20473809

  8. 7 CFR 2.19 - Under Secretary for Food, Nutrition, and Consumer Services.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 1 2014-01-01 2014-01-01 false Under Secretary for Food, Nutrition, and Consumer... Deputy Secretary, Under Secretaries, and Assistant Secretaries § 2.19 Under Secretary for Food, Nutrition... Agriculture to the Under Secretary for Food, Nutrition, and Consumer Services: (1) Related to food...

  9. 7 CFR 2.19 - Under Secretary for Food, Nutrition, and Consumer Services.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 1 2013-01-01 2013-01-01 false Under Secretary for Food, Nutrition, and Consumer... Deputy Secretary, Under Secretaries, and Assistant Secretaries § 2.19 Under Secretary for Food, Nutrition... Agriculture to the Under Secretary for Food, Nutrition, and Consumer Services: (1) Related to food...

  10. Designing food structures for nutrition and health benefits.

    PubMed

    Norton, Jennifer E; Wallis, Gareth A; Spyropoulos, Fotis; Lillford, Peter J; Norton, Ian T

    2014-01-01

    In addition to providing specific sensory properties (e.g., flavor or textures), there is a need to produce foods that also provide functionality within the gastrointestinal (GI) tract, over and above simple nutrition. As such, there is a need to understand the physical and chemical processes occurring in the mouth, stomach, small intestine, and large intestine, in addition to the food structure-physiology interactions. In vivo techniques and in vitro models have allowed us to study and simulate these processes, which aids us in the design of food microstructures that can provide functionality within the human body. Furthermore, it is important to be aware of the health or nutritional needs of different groups of consumers when designing food structures, to provide targeted functionality. Examples of three groups of consumers (elderly, obese, and athletes) are given to demonstrate their differing nutritional requirements and the formulation engineering approaches that can be utilized to improve the health of these individuals. Eating is a pleasurable process, but foods of the future will be required to provide much more in terms of functionality for health and nutrition. PMID:24387609

  11. [Role of the food industry in nutrition education].

    PubMed

    Bornand, G

    1986-12-01

    The way an individual feeds himself has a decisive influence on his health. Fortunately, this relationship is becoming better understood. Risks come from an imbalance. In the industrialized countries, this imbalance is due to an overabundance of food, while in the developing world, it is due to food shortages or inadequacies. In both cases, nutrition education can play an important role in improving the situation. The food industry contributes to nutritional education by offering products that correspond to the current needs of consumers and by informing them of product ingredients and nutritional characteristics. Given the important role that the industry plays in supplying the population, education is viewed as one of its social responsibilities. In the industrialised countries, food companies are already widely participating in this effort. All available communication channels are used, i.e. packaging, advertising, ad hoc information leaflets, educational materials in schools, professional associations, consumer agencies, etc... In the developing countries, nutrition education can have a beneficial influence where supplies are available but inadequately utilized. Despite communication problems that are more difficult to solve, food producers may also contribute to education in such situations, particularly through packages, information brochures and their distribution networks. It should not be forgotten that the improvement of consumer education remains the responsibility of those authorities in charge of education and health problems. While private companies are inclined more and more to participate, they can only contribute to relieving the problem. PMID:3804345

  12. Scientific facts behind creatine monohydrate as sport nutrition supplement.

    PubMed

    Silber, M L

    1999-09-01

    Currently, strong efforts are being made toward demonstrating possible risks of using pure creatine monohydrate (Cr.H2O). In this article, scientific facts and considerations are presented, which support such concern. A further attempt is made to pursue the concept of possible risks of uncontrolled supplementation in athletes with pure Cr.H2O. The problem is viewed from the scientific evidence that a highly conservative mechanism of homeostatic feed-back inhibitory self-regulation of Cr biosynthesis in the body has been evolutionary developed. It is shown that numerous features characteristic to Cr biosynthesis, metabolism, and regulation allow to interpret its stimulatory action in the body as endocrine hormone-like. Based on this assumption, a practical approach for detecting altered links in Cr metabolism and biosynthesis under conditions of pure Cr.H2O overdosing, is suggested. Strategic considerations regarding early diagnosis, prognosis, and correction of the down-regulated endogenous Cr biosynthesis in athletes on continuous pure Cr.H2O supplementation, are discussed. As a high efficient and safe alternative to pure Cr.H2O, a complex nutrition supplement formula for elite athletes is proposed, which exploits natural alpha-ketoglutarate as a vehicle for delivering exogenous low molecular biologically-active compounds, including Cr. PMID:10573658

  13. Comparison of Soviet and US space food and nutrition programs

    NASA Technical Reports Server (NTRS)

    Ahmed, Selina

    1989-01-01

    The Soviet Space Food and Nutrition programs are compared with those of the U.S. The Soviets established the first Space Food programs in 1961, when one of the Soviet Cosmonauts experienced eating in zero gravity. This study indicates that some major differences exist between the two space food and nutrition programs regarding dietary habits. The major differences are in recommended nutrient intake and dietary patterns between the cosmonauts and astronauts. The intake of protein, carbohydrates and fats are significantly higher in cosmonaut diets compared to astronauts. Certain mineral elements such as phosphorus, sodium and iron are also significantly higher in the cosmonauts' diets. Cosmonauts also experience intake of certain unconventional food and plant extracts to resist stress and increase stamina.

  14. Food and nutrition in Canadian "prime time" television commercials.

    PubMed

    Ostbye, T; Pomerleau, J; White, M; Coolich, M; McWhinney, J

    1993-01-01

    Television is, arguably, the most influential mass medium and "prime time" viewing attracts the largest audiences. To assess the type, number and nutritional content of foods advertised on TV, commercial breaks during "prime time" (7:00 to 11:00 p.m.) on five Canadian channels (CBC-English, CBC-French, CTV, CFPL, Much Music) were recorded and analyzed. A similar analysis of Saturday morning children's TV commercials was also performed. Commercials for foods and food products constituted between 24-35% of all commercials, the largest advertising output for any group of products. The combination of food presented in commercials reflected average current consumption patterns. Of special concern was the emphasis on low nutrition beverages, especially beer, as well as snacks and candy on Much Music. While further government intervention to restrict advertising practices may be an impractical option, there is scope for increasing the alternative promotion of healthy dietary choices. PMID:8131138

  15. Food & nutrition security: Challenges in the new millennium

    PubMed Central

    Ramachandran, Prema

    2013-01-01

    The World Food Summit in 1996 provided a comprehensive definition for food security which brings into focus the linkage between food, nutrition and health. India has been self sufficient in food production since seventies and low household hunger rates. India compares well with developing countries with similar health profile in terms of infant mortality rate (IMR) and under five mortality rate (U5 MR). India fares poorly when underweight in under five children is used as an indicator for food insecurity with rates comparable to that of Subsaharan Africa. If wasting [low body mass index (BMI) for age in children and low BMI in adults] which is closely related to adequacy of current food intake is used as an indictor for the assessment of household food security, India fares better. The nineties witnessed the emergence of dual nutrition burden with persistent inadequate dietary intake and undernutrition on one side and low physical activity / food intake above requirements and overnutrition on the other side. Body size and physical activity levels are two major determinants of human nutrient requirements. The revised recommended dietary allowances (RDA) for Indians takes cognisance of the current body weight and physical activity while computing the energy and nutrient requirements. As both under- and overnutrition are associated with health hazards, perhaps time has come for use of normal BMI as an indicator for food security. PMID:24135187

  16. Consumer nutrition knowledge and self reported food shopping behavior.

    PubMed Central

    Fusillo, A E; Beloian, A M

    1977-01-01

    In 1975 a national sample of consumers was questioned about their knowledge of nutrition, beliefs about food, and their shopping behavior. Findings indicate a particular need for education related to facts about iron, thiamin, riboflavin, and vitamins A and D. Consumers with low knowledge tended to have less education, lower income, and less prestigious occupations. Of these variables, educational achievement level had the strongest association to low nutrition knowledge. Using an index based on the three socioeconomic variables, low knowledge was more often present among the male and older shoppers, with age having the stronger association. Association of the three indices of nutrition knowledge, food beliefs, and reported shopping behavior were found to be positive and linear. PMID:900324

  17. Impact of nutrition messages on children's food choice: pilot study.

    PubMed

    Bannon, Katie; Schwartz, Marlene B

    2006-03-01

    This pilot study tested the influence of nutrition message framing on snack choice among kindergarteners. Three classrooms were randomly assigned to watch one of the following 60s videos: (a) a gain-framed nutrition message (i.e. the positive benefits of eating apples) (n=14); (b) a loss-framed message (i.e. the negative consequences of not eating apples) (n=18); or (c) a control scene (children playing a game) (n=18). Following this, the children were offered a choice between animal crackers and an apple for their snack. Among the children who saw one of the nutrition message videos, 56% chose apples rather than animal crackers; in the control condition only 33% chose apples. This difference was statistically significant (chi2=7.56, p<0.01). These results suggest that videos containing nutritional messages may have a positive influence on children's short-term food choices. PMID:16442667

  18. Home Economics: Foods and Nutrition. Secondary Schools. Curriculum Guide.

    ERIC Educational Resources Information Center

    Trust Territory of the Pacific Islands Dept. of Education, Saipan.

    This home economics curriculum guide on foods and nutrition for secondary students is one of six developed for inservice teachers at Marianas High School in Saipan. The guide provides the rationale, description, goals, and objectives of the program; the program of studies and performance objectives by levels; samples of lesson plans for effective…

  19. Food Stamp Recipients Eat More Vegetables after Viewing Nutrition Videos.

    ERIC Educational Resources Information Center

    Joy, Amy Block; Feldman, Nancy; Fujii, Mary Lavender; Garcia, Linda; Hudes, Mark; Mitchell, Rita; Bunch, Sybille; Metz, Diane

    1999-01-01

    A study in three California counties found that food stamp recipients who viewed a videotape promoting vegetables had increased their knowledge of vegetables and greatly increased their consumption of potatoes and raw vegetables two to six weeks later. The feasibility of using videotaped nutrition instruction with low-income adults is discussed.…

  20. The Expanded Food and Nutrition Education Program (EFNEP)

    ERIC Educational Resources Information Center

    National Institute of Food and Agriculture, 2010

    2010-01-01

    Obesity, poor health, and limited physical activity are major health concerns. The Expanded Food and Nutrition Education Program (EFNEP) improves the health and well-being of limited resource families and youth. Additionally, EFNEP leads to public savings. Research shows that better health is associated with reduced health care costs, less…

  1. Better Nutrition Every Day: How to Make Healthier Food Choices

    MedlinePlus

    ... and soda. “Healthier diets don’t have to cost more, provided that you have the right attitude, make the right food choices, and try to cook at home,” says Dr. Adam Drewnowski, a nutrition expert at the University of Washington in Seattle. With some planning, he ...

  2. Catalog. Food and Nutrition Information and Educational Materials Center.

    ERIC Educational Resources Information Center

    National Agricultural Library (USDA), Washington, DC.

    This catalog contains 2,366 annotated citations that include books, pamphlets, journal articles, and audiovisual aids of interest to the school food service and nutrition education community. These materials were required by the Center from 1971 through 1973 and are available on loan to persons working in these fields, with journal articles to be…

  3. Index of Free and Inexpensive Food and Nutrition Information Materials.

    ERIC Educational Resources Information Center

    Gordon, Kathleen, Comp.; And Others

    This annotated index contains approximately 2,000 free or inexpensive pamphlets or brochures about food and nutrition. The prime criterion for inclusion of materials was that they be easily available and inexpensive; the cut-off cost was set at $3.00. The majority of materials listed were produced in either Canada or the United States. These…

  4. Community Gardening in Rural Regions: Enhancing Food Security and Nutrition.

    ERIC Educational Resources Information Center

    Sullivan, Ashley F.

    Community gardening projects can enhance community food security and improve the nutrition of project participants. However, limited information exists on the most effective models and methods for establishing community gardens in rural areas. A survey of 12 rural community gardening projects found a variety of program models: community gardens…

  5. Consumer Concerns about Nutrition: Opportunities for the Food Sector.

    ERIC Educational Resources Information Center

    Frazao, Elizabeth

    The growing evidence of the link between diet and health has not been lost on consumers in the United States. As awareness of the diet-health link has increased through nutrition education, consumers have changed their diets. Although there is still considerable room for improvement in meeting Federal food-guidance recommendations, nutrition…

  6. Problem-Based Learning in Foods and Nutrition Classes

    ERIC Educational Resources Information Center

    Smith, Bettye P.; Katz, Shana H.

    2006-01-01

    This article focuses on the use of problem-based learning in high school foods and nutrition classes. Problem-based learning, an instructional approach that promotes active learning, is the elaboration of knowledge that occurs through discussion, answering questions, peer teaching, and critiquing. Students are confronted with a simulated or real…

  7. Food Science and Personal Nutrition. Instructor's Manual [and] Student Workbook.

    ERIC Educational Resources Information Center

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.

    This packet contains an instructor's manual, instructor's resource package, and a student workbook for an 18-week course in foods and nutrition for students in grades 10-12. The curriculum has the following goals: to help students apply science concepts and principles to their daily lives; to provide students with accurate information about foods…

  8. Foods and Nutrition. Student Modules and Instructor's Guide.

    ERIC Educational Resources Information Center

    South Carolina State Dept. of Education, Columbia. Office of Vocational Education.

    These 64 performance-based instructional modules are for the home economics content area of food and nutrition. Each module is composed of an introduction for the student, a performance objective, a variety of learning activities (reading assignments, tasks, written assignments), content information, a student self-check, recommended references,…

  9. Do the School Nutrition Programs Supplement Household Food Expenditures?

    ERIC Educational Resources Information Center

    Long, Sharon K.

    1991-01-01

    Data from the National Evaluation of School Nutrition Programs (a sample of 5,977 students) were used to develop estimates that somewhat less than half of each additional dollar of National School Lunch Program benefits is used by households to supplement food expenditures, and all of each additional dollar of School Breakfast Program benefits is…

  10. Nutrition and food commodities in the 20th century.

    PubMed

    Martini, Sharon A; Phillips, Marshall

    2009-09-23

    Nutrition in the 20th century is examined with respect to changes in the American diet due to changes in the economy and evolution from an agrarian to an industrialized society. The American farm family diet from two regions of the United States during the 1930s is studied on the basis of overall availability of food commodities. A discussion of the diet staples and differences in farm family health is presented and related to nutritional deficiencies. Beginning in the 1920s through the early 1930s dietary deficiencies became a major focus of public health officials in the United States. Identification of the cause of these human nutritional deficiencies prompted significant research by government agencies such as the U.S. Department of Agriculture, Food and Drug Administration, and National Institutes of Health. Medical schools, universities, pharmaceutical corporations, and private institutions directed their resources into basic chemical research and clinical trials to assess the role of vitamins, minerals, proteins, lipids, carbohydrates, and nutrients for improving human health and nutrition. Chemists played an important role in the discovery of vitamins, minerals, and essential nutrients, validating the efficacy through tedious clinical trials. They developed synthetic vitamins affording food manufacturers and pharmaceutical companies the opportunity to capitalize upon fortifying foods for consumers. The American chemist was also responsible for the development of commodities to maximize crop yield through pesticides and fertilizers. PMID:19719130

  11. Nutrition transition, food retailing and health equity in Thailand.

    PubMed

    Kelly, Matthew; Banwell, Cathy; Dixon, Jane; Seubsman, Sam-Ang; Yiengprugsawan, Vasoontara; Sleigh, Adrian

    2010-12-01

    AIM: Here we examine the influence of changes in food retailing, the food supply and the associated nutrition transition on health equity in Thailand, a middle income country experiencing rapid economic development. METHODS: The dietary transition underway in Thailand is reviewed along with theories regarding convergence to a globalised energy dense obesogenic diet and subsequent socio-economically related dietary divergence along with the implications for health inequity. RESULTS: Thailand is part way through a dietary, nutrition and health transition. The food distribution and retailing system is now 50% controlled by modern supermarkets and convenience stores. The problem of increasing availability of calorie dense foods is especially threatening because a substantial proportion of the adult population is short statured due to child malnutrition. Obesity is an emerging problem and for educated Thai women has already developed an inverse relationship to socio-economic status as found in high income countries. CONCLUSIONS: Thailand has reached an important point in its nutrition transition. The challenge for the Thai government and population is to boost affordable healthy diets and to avoid the socio-economic inequity of nutritional outcomes observed in many rich countries. PMID:22442643

  12. Missed opportunities for improving nutrition through institutional food: the case for food worker training.

    PubMed

    Tsui, Emma K; Deutsch, Jonathan; Patinella, Stefania; Freudenberg, Nicholas

    2013-09-01

    The institutional food sector-including food served in schools, child care settings, hospitals, and senior centers-is a largely untapped resource for public health that may help to arrest increasing rates of obesity and diet-related health problems. To make this case, we estimated the reach of a diverse institutional food sector in 1 large municipality, New York City, in 2012, and explored the potential for improving institutional food by building the skills and nutritional knowledge of foodservice workers through training. Drawing on the research literature and preliminary data collected in New York City, we discuss the dynamics of nutritional decision-making in these settings. Finally, we identify opportunities and challenges associated with training the institutional food workforce to enhance nutrition and health. PMID:23865653

  13. Missed Opportunities for Improving Nutrition Through Institutional Food: The Case for Food Worker Training

    PubMed Central

    Deutsch, Jonathan; Patinella, Stefania; Freudenberg, Nicholas

    2013-01-01

    The institutional food sector—including food served in schools, child care settings, hospitals, and senior centers—is a largely untapped resource for public health that may help to arrest increasing rates of obesity and diet-related health problems. To make this case, we estimated the reach of a diverse institutional food sector in 1 large municipality, New York City, in 2012, and explored the potential for improving institutional food by building the skills and nutritional knowledge of foodservice workers through training. Drawing on the research literature and preliminary data collected in New York City, we discuss the dynamics of nutritional decision-making in these settings. Finally, we identify opportunities and challenges associated with training the institutional food workforce to enhance nutrition and health. PMID:23865653

  14. Kindergarten food familiarization. An exploratory study of teachers' perspectives on food and nutrition in kindergartens.

    PubMed

    Lynch, Meghan

    2015-04-01

    This exploratory study employed a netnographic approach (netnography being a research methodology that adopts the practices of ethnography in an Internet-based setting) to reveal opportunities for kindergarten food familiarization. The study analyses kindergarten teachers' discussions on seven Internet message boards regarding the various food and nutrition experiences in their classes. Semi-structured interviews were then conducted with seven kindergarten teachers to explore further the message board findings. Five opportunities for how food familiarization occurs in kindergartens emerged from the analysis. These opportunities were categorized as being either "overt": (1) nutrition lessons, (2) snack times, (3) cooking experiences, or "covert" (4) food as teaching materials, and (5) dramatic play centres. Overt refers to any opportunity centred on food, healthy eating, or nutrition, whereas covert refers to opportunities where food was involved but in a non-exclusive manner. The five opportunities are examined and discussed in terms of their implications for children's food preference development. Results should be useful for future researchers for two main reasons. First, the results demonstrate the wide variety of food and nutrition experiences kindergarten students encounter throughout the day, beyond healthy eating interventions or foods served during meals. And second, because the findings are preliminary they require further research using various methods of data collection and samples of teachers. PMID:25526827

  15. Nutritional Evaluation of NASA's Rodent Food Bar Diet

    NASA Technical Reports Server (NTRS)

    Barrett, Joyce E.; Yu, Diane S.; Dalton, Bonnie P.

    2000-01-01

    Tests are being conducted on NASA's rodent Food Bar in preparation for long-term use as the rat and mouse diet aboard the International Space Station. Nutritional analyses are performed after the bars are manufactured and then repeated periodically to determine nutritional stability. The primary factors analyzed are protein, ash, fat, fiber, moisture, amino acids, fatty acids, and minerals. Nutrient levels are compared to values published in the National Research Council's dietary requirements for rodents, and also to those contained in several commonly used commercial rodent lab diets. The Food Bar is manufactured from a powdered diet to which moisture is added as it is processed through an extruder. The bars are dipped into potassium sorbate, vacuum-sealed, and irradiated. In order to determine nutrient changes during extrusion and irradiation, the powdered diet, the non-irradiated bars, and the irradiated bars are all analyzed. We have observed lower values for some nutrients (iodine, vitamin K, and iron) in the Food Bars compared with NRC requirements. Many nutrients in the Food Bars are contained at a higher level than levels in the NRC requirements. An additional factor we are investigating is the 26% moisture level in the Food Bars, which drops to about 15% within a week, compared to a stable 10% moisture in many standard lab chow diets. In addition to the nutritional analyses, the food bar is being fed to several strains of rats and mice, and feeding study and necropsy results are being observed (Barrett et al, unpublished data). Information from the nutritional analyses and from the rodent studies will enable us to recommend the formulation that will most adequately meet the rodent Food Bar requirements for long-term use aboard the Space Station.

  16. American Society of Parenteral and Enteral Nutrition Presidential Address: food for thought: it's more than nutrition.

    PubMed

    Winkler, Marion F

    2007-01-01

    Three issues were highlighted in the 30(th) Presidential Address to the society: (1) A.S.P.E.N.'s unique interdisciplinary structure; (2) support of the A.S.P.E.N. Rhoads Research Foundation; and (3) the meaning of food from the perspective of the patient who is receiving life-sustaining home enteral or parenteral nutrition. A.S.P.E.N., founded as a multidisciplinary society in the 1970s has evolved into an interdisciplinary society with an expanded and diverse membership of health care professionals and scientists with overlapping interests in clinical nutrition and metabolism. A.S.P.E.N. envisions an environment in which every patient receives safe, efficacious, and high quality patient care. The society is committed to advancing the science and practice of nutrition support therapy. In support of this direction, the A.S.P.E.N. Rhoads Research Foundation exists to fund research grants, promote evidence-based practice, and foster training and mentorship in nutrition and metabolic research. The scientific advances and technologic innovations that have enabled our profession to provide enteral and parenteral nutrition to patients has caused practitioners to forget that the meaning of food extends beyond nutrient value. Some individuals receiving long term enteral nutrition or home parenteral nutrition have expressed feelings of anger, anxiety, and depression resulting from the inability to eat normally, from losses of independence, and control of body functions. The ritual of eating may be altered when the enteral or intravenous feedings provide nourishment and, for some, the loss of the eating function is a distressing experience, especially given the cultural focus on social gatherings and meals. The emotional meaning attributed to food, and changes in food preferences and eating behaviors, may become a source of conflict for individuals who have substantial dietary restrictions, or for those individuals dependent on enteral or parenteral nutrition therapy. The

  17. FDA Consumer Nutrition Knowledge Survey. Report II, 1975. A Nationwide Study of Food Shopper's Knowledge, Beliefs, Attitudes and Reported Behavior Regarding Food and Nutrition. Factors Related to Nutrition Labeling.

    ERIC Educational Resources Information Center

    Abelson, Herbert; And Others

    During 1973, a nationwide study for the Food and Drug Administration (FDA) was conducted which provided information on nutrition knowledge, beliefs about nutrition, and first reactions to nutrition labeling among food shoppers. This initial research provided a baseline measurement of nutrition knowledge and attitudes among consumers, and in 1975…

  18. Food Service and Nutrition for the Space Station

    NASA Technical Reports Server (NTRS)

    Sauer, R. L. (Editor)

    1985-01-01

    The proceedings of the Workshop on Food Service and Nutrition for the Space Station, held in Houston, Texas, on April 10 and 11, 1984 was given. The workshop was attended by experts in food technology from industry, government, and academia. Following a general definition of unique space flight requirements, oral presentations were made on state of the art food technology with the objective of using this technology to support the space flight requirements. Numerous areas are identified which in the opinion of the conferees, would have space flight application. But additional effort, evaluation, or testing to include Shuttle inflight testing will be required for the technology to be applied to the Space Station.

  19. Nutrition, food production and health - an agenda also for cardiologists.

    PubMed

    Faergeman, Ole; Hugenholtz, Paul G; De Caterina, Raffaele

    2015-05-01

    The relationship of cardiovascular disease to food has become more complicated on a scientific level yet starkly simpler on the level of policies for producing food for planetary as well as human health. Accordingly, we argue that professional societies in medicine should take a broader view of the scientific methods necessary to understand the complex issues of nutrition and cardiovascular and other disease, and they should lend greater support to policies for agriculture and the food industry that protect ecosystems, combat climate change and promote cardiovascular health. PMID:24699337

  20. Nutrition and Foods as Related to Space Flight

    NASA Technical Reports Server (NTRS)

    Lane, Helen W.; Smith, Scott M.; Bourland, Charles T.; Paloski, W. H. (Technical Monitor)

    1999-01-01

    U.S. space food development began with highly engineered foods that met rigid requirements imposed by the spacecraft design and short mission durations of the Mercury and Gemini programs. The lack of adequate bathroom facilities and limited food storage capacity promoted the development of low fiber diets to reduce fecal output. As missions lengthened, space food systems evolved, with the most basic design consideration always being the method of water supply. On the Apollo spacecraft, where water was abundant as a byproduct of fuel cell electricity generation, dehydrated food was used extensively. Such food has little advantage when water has to be transported to space to rehydrate it; therefore, more complex food systems were planned for Skylab, which used solar panels rather than fuel cells for electricity generation. The Skylab food system, the most advanced used in space to date, included freezers and refrigerators, increasing the palatability, variety, and nutritional value of the diet. On the Space Shuttle, power and weight constraints precluded the use of freezers, refrigerators, and microwave ovens. The availability of fuel cell by-product water was conducive to a shelf-stable food system with approximately half of the food dehydrated and the remainder made up of thermostabilized, irradiated, and intermediate-moisture foods.

  1. Impact of microarray technology in nutrition and food research.

    PubMed

    Spielbauer, Bettina; Stahl, Frank

    2005-10-01

    Microarrays have become standard tools for gene expression profiling as the mRNA levels of a large number of genes can be measured in a single assay. Many technical aspects concerning microarray production and laboratory usage have been addressed in great detail, but it remains still crucial to establish this technology in new research fields such as human nutrition and food-related areas. The correlation between diet and inter-individual variation in gene expression is an important and relatively unexplored issue in human nutrition. Therefore, nutritionists changed their research field dramatically from epidemiology and physiology towards the "omics" sciences. Nutrigenomics as a field of research is based on the complete knowledge of the human genome and refers to the entire spectrum of human genes that determine the interactions of nutrition with the organism. Nutrigenetics is based on the inter-individual, genetically determined differences in metabolism. Nutrigenomics and nutrigenetics carry the hope that individualized diet can improve human health and prevent nutrition-related diseases. In this article we give an overview of current DNA and protein microarray techniques (including fabrication, experimental procedure and data analysis), we describe their applications to nutrition and food research and point out the limitations, problems and pitfalls of microarray experiments. PMID:16189797

  2. Food Insecurity and Food Choices in Rural Older Adults with Diabetes Receiving Nutrition Education via Telemedicine

    ERIC Educational Resources Information Center

    Homenko, Daria R.; Morin, Philip C.; Eimicke, Joseph P.; Teresi, Jeanne A.; Weinstock, Ruth S.

    2010-01-01

    Objective: To evaluate differences between rural older adults with diabetes reporting the presence or absence of food insecurity with respect to meal planning, preparation, shopping, obesity, and glycemic control after receiving nutrition counseling through telemedicine. Methods: Food insecurity data were obtained by telephone survey (n = 74).…

  3. 7 CFR 2.55 - Deputy Under Secretary for Food, Nutrition, and Consumer Services.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 1 2013-01-01 2013-01-01 false Deputy Under Secretary for Food, Nutrition, and... the Under Secretary for Food, Nutrition, and Consumer Services § 2.55 Deputy Under Secretary for Food, Nutrition, and Consumer Services. Pursuant to § 2.19(a), subject to reservations in § 2.19(b), and...

  4. Incorporating Nutrition Education Classes into Food Pantry Settings: Lessons Learned in Design and Implementation

    ERIC Educational Resources Information Center

    Hardison-Moody, Annie; Bowen, Sarah; Bloom, J. Dara; Sheldon, Marissa; Jones, Lorelei; Leach, Brandi

    2015-01-01

    The project reported here evaluated the effectiveness of nutrition education at food pantries. We offer best practices for future Extension-based nutrition programming with this clientele. Three classes were offered at food pantries through the Expanded Food and Nutrition Education Program (EFNEP). Entry and exit surveys were collected for each…

  5. 7 CFR 2.55 - Deputy Under Secretary for Food, Nutrition, and Consumer Services.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 1 2012-01-01 2012-01-01 false Deputy Under Secretary for Food, Nutrition, and... the Under Secretary for Food, Nutrition, and Consumer Services § 2.55 Deputy Under Secretary for Food, Nutrition, and Consumer Services. Pursuant to § 2.19(a), subject to reservations in § 2.19(b), and...

  6. 7 CFR 2.55 - Deputy Under Secretary for Food, Nutrition, and Consumer Services.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 1 2014-01-01 2014-01-01 false Deputy Under Secretary for Food, Nutrition, and... the Under Secretary for Food, Nutrition, and Consumer Services § 2.55 Deputy Under Secretary for Food, Nutrition, and Consumer Services. Pursuant to § 2.19(a), subject to reservations in § 2.19(b), and...

  7. 7 CFR 2.19 - Under Secretary for Food, Nutrition, and Consumer Services.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 1 2011-01-01 2011-01-01 false Under Secretary for Food, Nutrition, and Consumer... Administration § 2.19 Under Secretary for Food, Nutrition, and Consumer Services. (a) The following delegations of authority are made by the Secretary of Agriculture to the Under Secretary for Food, Nutrition,...

  8. 7 CFR 2.55 - Deputy Under Secretary for Food, Nutrition, and Consumer Services.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 1 2011-01-01 2011-01-01 false Deputy Under Secretary for Food, Nutrition, and... the Under Secretary for Food, Nutrition, and Consumer Services § 2.55 Deputy Under Secretary for Food, Nutrition, and Consumer Services. Pursuant to § 2.19(a), subject to reservations in § 2.19(b), and...

  9. 7 CFR 2.55 - Deputy Under Secretary for Food, Nutrition, and Consumer Services.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Deputy Under Secretary for Food, Nutrition, and... the Under Secretary for Food, Nutrition, and Consumer Services § 2.55 Deputy Under Secretary for Food, Nutrition, and Consumer Services. Pursuant to § 2.19(a), subject to reservations in § 2.19(b), and...

  10. 7 CFR 2.19 - Under Secretary for Food, Nutrition, and Consumer Services.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 1 2012-01-01 2012-01-01 false Under Secretary for Food, Nutrition, and Consumer... Administration § 2.19 Under Secretary for Food, Nutrition, and Consumer Services. (a) The following delegations of authority are made by the Secretary of Agriculture to the Under Secretary for Food, Nutrition,...

  11. 7 CFR 2.19 - Under Secretary for Food, Nutrition, and Consumer Services.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Under Secretary for Food, Nutrition, and Consumer..., Nutrition, and Consumer Services. (a) The following delegations of authority are made by the Secretary of Agriculture to the Under Secretary for Food, Nutrition, and Consumer Services: (1) Related to food...

  12. 78 FR 64468 - Request for Information: Supplemental Nutrition Assistance Program (SNAP) Enhancing Retail Food...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-10-29

    ... published on August 20, 2013 (78 FR 51136) has been extended from October 21, 2013 to November 6, 2013. To... Food and Nutrition Service Request for Information: Supplemental Nutrition Assistance Program (SNAP) Enhancing Retail Food Store Eligibility; Extension of Comment Period AGENCY: Food and Nutrition...

  13. Influence of nutrition labelling on food portion size consumption.

    PubMed

    McCann, Mary T; Wallace, Julie M W; Robson, Paula J; Rennie, Kirsten L; McCaffrey, Tracy A; Welch, Robert W; Livingstone, M Barbara E

    2013-06-01

    Nutrition labelling is an important strategic approach for encouraging consumers to make healthier food choices. The availability of highly palatable foods labelled as 'low fat or reduced calorie' may encourage the over-consumption of these products. This study aimed to determine whether the manipulation of nutrition labelling information can influence food portion size consumption. Normal and overweight men (n=24) and women (n=23) were served an identical lunch meal on three separate days, but the information they received prior to consuming the lunch meal was manipulated as follows: "baseline", "high fat/energy" and "low fat/energy". Food and energy intake was significantly increased in the low fat/energy condition compared with both baseline and the high fat/energy condition. An additional 3% (162 kJ) energy was consumed by subjects under the low fat/energy condition compared to baseline. No differences were observed between the baseline and high fat/energy condition. Subjects who consumed most in the low fat/energy condition were found to be mostly men, to have a higher BMI and to be overweight. Low fat/energy information can positively influence food and energy intake, suggesting that foods labelled as 'low fat' or 'low calorie' may be one factor promoting the consumption of large food portions. PMID:23428941

  14. Functional and nutritional evaluation of supplementary food formulations.

    PubMed

    Khanam, Anjum; Chikkegowda, Rashmi Kumkum; Swamylingappa, Bhagya

    2013-04-01

    Two type of ready to eat supplementary food formulations were developed by roller drying based on wheat, soy protein concentrate, whey protein concentrate, and green gram flour and were fortified with vitamins and minerals to meet the one third of the Recommended daily allowance (RDA). The supplementary food formulations contained 20-21% protein, 370-390 kcal of energy and 2,300 μg of β-carotene per 100 g serving. The physico-chemical, functional and nutritional characteristics were evaluated. The chemical score indicated that sulphur containing amino acids were the first limiting in both the formulations. The calculated nutritional indices, essential amino acid index, biological value, nutritional index and C-PER were higher for formula II. Rat bioassay showed higher PER (2.3) for formula II compared to formula I (2.1). The bioaccessibility of iron was 23%. Sensory studies indicated that the products were acceptable with a shelf life of 1 year under normal storage condition. However, the formulations were nutritionally better than only cereal based supplementary food formulations available commercially. The product could be served in the form of porridge with water/milk or in the form of small laddu. PMID:24425921

  15. Blue Ribbon Child Care Food and Nutrition Skill Series: Idaho Child Nutrition Programs. Second Edition.

    ERIC Educational Resources Information Center

    Idaho State Dept. of Education, Boise.

    Noting that children have different appetites and adjust their food intake on a meal by meal basis, this self study guide presents ideas to help home child care providers meet the nutritional needs of the children in their care. The guide is to be used by individuals and small groups of adults working with infants and children. The guide's eight…

  16. Nutrient Content of Foods, Nutritional Supplements, and Food Fallacies. Nutrition in Primary Care Series, Number 1.

    ERIC Educational Resources Information Center

    Gallagher-Allred, Charlette R.; Stein, Joan Z.

    Nutrition is well-recognized as a necessary component of educational programs for physicians. This is to be valued in that of all factors affecting health in the United States, none is more important than nutrition. This can be argued from various perspectives, including health promotion, disease prevention, and therapeutic management. In all…

  17. Social media and nutrition education: the food hero experience.

    PubMed

    Tobey, Lauren N; Manore, Melinda M

    2014-01-01

    Social media can be a quick, low-cost, direct way for nutrition educators to broaden the scope of their targeted programs. The authors' viewpoint is that for social media to be effective, strategies for its use should follow "best practices" guidelines. This viewpoint suggests social media best practices based on experience gained from the Food Hero social marketing campaign. Understanding of how nutrition educators can take advantage of social media as a new mechanism for reaching their target audience is needed, including best practices for implementation, management, and evaluation. PMID:24220043

  18. Considerations for Nanosciences in Food Science and Nutrition: "Enhanced Food Properties".

    PubMed

    Tekiner, Ismail H; Mutlu, Hayrettin; Algıngil, Selcuk; Dincerler, Elif

    2015-01-01

    The agro-food industries are one of the biggest manufacturing sectors worldwide with a turnover of US$4 trillion per year. Within the last decades, nanoscience has opened-up fantastic ways to challenge new sub-universes for exploring the interactions between physical, chemical and biological systems as well as agro-food and nutrition sectors. Among these potentials, there is the enhancement of food properties and constituents such as nanoparticulate delivery systems, food safety and food biosecurity. In the recent years, many patents were launched for edible coating agents, essential oils and emulsifiers, including agrochemical active ingredients, nanomaterials for agriculture, horticulture, aquaculture, and smart packaging materials. The aim of this review was to search for the recent applications of nanoscience in the agro-food science and nutrition area, including the launched patents in this field. PMID:25981496

  19. Food aid in emergencies and public health nutrition.

    PubMed

    Bhatia, Rita; Thorne-Lyman, Andrew

    2003-01-01

    HUNGER LEAVES SCARS: The visible kind may be born by the survivors of famine. Less visible, but all the more damaging, are the long-term effects of hunger that run through families through generations. Hunger passed from mother to child represents a ruinous inheritance. It marks a cycle of hunger that transcends generations, unless the cycle is broken. Food aid provided at crucial times in the lives of women and infants represents an investment for future. Thus, in contrast to former conceptions of food aid as an exclusively life-saving vehicle, modern aims of food aid also include preventing increases in the prevalence of malnutrition and asset depletion. Mass migration and food shortages have been responsible for most deaths following civil conflicts around the world. The most visible form of migration occurs when people cross international borders. The reasons for the flight of refugees and internally displaced persons are generally same; war, civil strife, and persecution. "NUTRITIONAL GATEWAYS": Finally, the importance of timely and sustained delivery of adequate food aid adequate in quality and quantity to people in dire need during the emergency is paramount. Food aid is the most direct means for conveying nutritional benefits: the time frame is often limited, sustainability is not an issue. However, in the case of drought victims, refugees or displaced people, the nutritional situation and the actions needed are more complex. In many situations people arrive are often in very bad state. While high prevalence of malnutrition is associated with inadequate food rations, in some situation malnutrition developed primarily because of the high incidence of diarrhoeal diseases. The synergism between high malnutrition and increased incidence of communicable diseases explains much of excess mortality seen in refugee and displaced persons. PMID:15806950

  20. Beyond nutrition and agriculture policy: collaborating for a food policy.

    PubMed

    Stewart, Derek; Kennedy, Anne; Pavel, Anthony

    2014-10-01

    Global interest in food policy is emerging in parallel with mounting challenges to the food supply and the rising prevalence of diet-related chronic health conditions. Some of the foundational elements of food policies are agricultural practices, finite resources, as well as economic burdens associated with a growing and ageing population. At the intersection of these interests is the need for policy synchronisation and a better understanding of the dynamics within local, regional and national government decision-making that ultimately affect the wellness of the populous and the safety, quality, affordability and quantity of the food supply. Policies, synchronised or not, need to be implemented and, for the food industry, this has seen a myriad of approaches with respect to condensing complex nutritional information and health claims. These include front and/or back of pack labelling, traffic light systems, etc. but in general there is little uniformity at the more regional and global scales. This translation of the nutritional and health-beneficial messages accompanying specific products to the consumer will undoubtedly be an area of intense activity, and hopefully interaction with policy makers, as the food industry continues to become a more global industry. PMID:25267247

  1. Building Groups and Independence: The Role of Food in the Lives of Young People in Danish Sports Centres

    ERIC Educational Resources Information Center

    Sylow, Mine; Holm, Lotte

    2009-01-01

    This article, based on an ethnographic study, examines the role of food in the social interaction of 11- to 17-year-old youths in sports centres in Denmark. The sports centres serve as a free space where young people receive no adult supervision. This is underlined by their understanding and use of food in this environment. Food serves as a medium…

  2. Microbiological investigation and nutritional evaluation of selected fast food meat.

    PubMed

    Hemeda, H M

    1995-01-01

    The study was designed into two parts: the first part was to determine individual attitudes and beliefs toward fast food in general. One hundred individuals (15-45 yrs old) were involved in this study (50 males and 50 females). The second part of the study was carried out to evaluate microbiological contamination and nutritive value of the selected fast food meat (Hardee's fried burger, Saudi-American burger, kentucky fried chicken, Al-Baik broast chicken and shawerma beef). The results indicated that individuals 25-45 yrs. old were the most fast food consumers. The main reason behind increasing individual's preferences toward fast food was found to be for fun and inspiration. Among individuals under study 46% of males and 20% of females purchased fast food more than 4 times per week. Prevalence of overweight and obesity respectively were 38% and 22% among males and 34% and 14% among females. Bacillus cereus and E. coli were detected in a number of less than 10/g in all the selected fast food meat. The number of coliforms detected in Hardee's burger and Saudi-American burger were 10/g, while less than 10/g were detected in the remaining fast food meat. However, the number of Staph. aureus detected in Hardee's burger and Saudi-American burger was 20/g and 10/g respectively. On a per 100 g basis, energy (Kcal), protein (g), fat (g) and sodium (mg) content were found in the range of 179.62-295.29, 13.05-26.06, 8.9-21.13 and 640-920 respectively. Sodium content of all the selected fast food meat exceeded the recommended daily adequate intake for adults (males and females). The observations of the present study indicated the need for a nutrition education program to correct consumers' attitudes and beliefs towards fast food and to provide information on how a given menu item contributes to their dietary goal. PMID:17214203

  3. Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

    PubMed Central

    Schwingshackl, Lukas; Billmann, Alina; Mystek, Aleksandra; Hickelsberger, Melanie; Bauer, Gregor; König, Jürgen

    2015-01-01

    Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with

  4. Best Practices for Serving Students with Special Food and/or Nutrition Needs in School Nutrition Programs

    ERIC Educational Resources Information Center

    Castillo, Alexandra; Carr, Deborah; Nettles, Mary Frances

    2010-01-01

    Purpose/Objectives: The purpose of this research project was to identify goals and establish best practices for school nutrition (SN) programs that serve students with special food and/or nutrition needs based on the four practice categories identified in previous National Food Service Management Institute, Applied Research Division (NFSMI, ARD)…

  5. Preventing cancer: the role of food, nutrition and physical activity.

    PubMed

    Thompson, Rachel

    2010-01-01

    The recommendations of a major report on dietary aspects of cancer prevention are summarised and discussed. The findings of The World Cancer Research Fund (WCRF)/American Institute for Cancer Research (AICR) Second Expert Report Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective were published in 2007 and remain valid. The Report reviewed the relationship between food, nutrition, physical activity, body fatness and 17 cancer sites. The goal of the Report was to review all the relevant research, using precise and reproducible methodologies. An expert panel reviewed the evidence. Based upon evidence that was graded "convincing" or "probable", a series of 10 recommendations to reduce the risk of developing cancer was produced. One of the most important factors is maintaining a healthy weight throughout life, which can be achieved by regular physical activity and limiting consumption of energy-dense foods and sugary drinks. Other important dietary measures include consuming a diet high in plant-based foods, limiting intakes of red meat, and avoiding salty foods and processed meat. Alcohol should be consumed in modest amounts, if at all. Dietary supplements are not recommended for cancer prevention. PMID:20695357

  6. Food pattern and nutritional status of children with cerebral palsy

    PubMed Central

    Lopes, Patrícia Ayrosa C.; Amancio, Olga Maria S.; Araújo, Roberta Faria C.; Vitalle, Maria Sylvia de S.; Braga, Josefina Aparecida P.

    2013-01-01

    OBJECTIVES To assess the food intake pattern and the nutritional status of children with cerebral palsy. METHODS Cross-sectional study with 90 children from two to 12.8 years with cerebral palsy in the following forms: hemiplegia, diplegia, and tetraplegia. Nutritional status was assessed by weight, height, and age data. Food intake was verified by the 24-hour recall and food frequency questionnaire. The ability to chew and/or swallowing, intestinal habits, and physical activity were also evaluated. RESULTS For 2-3 year-old age group, the mean energy intake followed the recommended range; in 4-6 year-old age group with hemiplegia and tetraplegia, energy intake was below the recommended limits. All children presented low intake of carbohydrates, adequate intake of proteins and high intake of lipids. The tetraplegia group had a higher prevalence of chewing (41%) and swallowing (12.8%) difficulties compared to 14.5 and 6.6% of children with hemiplegia, respectively. Most children of all groups had a daily intestinal habit. All children presented mild physical activity, while moderate activity was not practiced by any child of the tetraplegia group, which had a significantly lower height/age Z score than those with hemiplegia (-2.14 versus -1.05; p=0.003). CONCLUSIONS The children with cerebral palsy presented inadequate dietary pattern and impaired nutritional status, with special compromise of height. Tetraplegia imposes difficulties regarding chewing/swallowing and moderate physical activity practice. PMID:24142317

  7. 78 FR 77384 - DSM Nutritional Products; Filing of Food Additive Petition (Animal Use)

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-12-23

    ... HUMAN SERVICES Food and Drug Administration 21 CFR Part 573 DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food and Drug Administration, HHS. ACTION: Notice of petition. SUMMARY: The Food and Drug Administration (FDA) is announcing that DSM Nutritional Products has filed...

  8. Food Choice and Nutrition: A Social Psychological Perspective.

    PubMed

    Hardcastle, Sarah J; Thøgersen-Ntoumani, Cecilie; Chatzisarantis, Nikos L D

    2015-10-01

    In this Special Issue, entitled "Food choice and Nutrition: A Social Psychological Perspective", three broad themes have been identified: (1) social and environmental influences on food choice; (2) psychological influences on eating behaviour; and (3) eating behaviour profiling.The studies that addressed the social and environmental influences indicated that further research would do well to promote positive food choices rather than reduce negative food choices; promote the reading and interpretation of food labels and find ways to effectively market healthy food choices through accessibility, availability and presentation. The studies on psychological influences found that intentions, perceived behavioural control, and confidence were predictors of healthy eating. Given the importance of psychological factors, such as perceived behavioural control and self-efficacy, healthy eating interventions should reduce barriers to healthy eating and foster perceptions of confidence to consume a healthy diet. The final theme focused on the clustering of individuals according to eating behaviour. Some "types" of individuals reported more frequent consumption of fast foods, ready meals or convenience meals or greater levels of disinhibitiona nd less control over food cravings. Intervention designs which make use of multi-level strategies as advocated by the Ecological Model of Behaviour change that proposes multi-level (combining psychological, social and environmental) strategies are likely to be more effective in reaching and engaging individuals susceptible to unhealthy eating habits than interventions operating on a single level. PMID:26665419

  9. Food Choice and Nutrition: A Social Psychological Perspective

    PubMed Central

    Hardcastle, Sarah J.; Thøgersen-Ntoumani, Cecilie; Chatzisarantis, Nikos L.D.

    2015-01-01

    In this Special Issue, entitled “Food choice and Nutrition: A Social Psychological Perspective”, three broad themes have been identified: (1) social and environmental influences on food choice; (2) psychological influences on eating behaviour; and (3) eating behaviour profiling. The studies that addressed the social and environmental influences indicated that further research would do well to promote positive food choices rather than reduce negative food choices; promote the reading and interpretation of food labels and find ways to effectively market healthy food choices through accessibility, availability and presentation. The studies on psychological influences found that intentions, perceived behavioural control, and confidence were predictors of healthy eating. Given the importance of psychological factors, such as perceived behavioural control and self-efficacy, healthy eating interventions should reduce barriers to healthy eating and foster perceptions of confidence to consume a healthy diet. The final theme focused on the clustering of individuals according to eating behaviour. Some “types” of individuals reported more frequent consumption of fast foods, ready meals or convenience meals or greater levels of disinhibition and less control over food cravings. Intervention designs which make use of multi-level strategies as advocated by the Ecological Model of Behaviour change that proposes multi-level (combining psychological, social and environmental) strategies are likely to be more effective in reaching and engaging individuals susceptible to unhealthy eating habits than interventions operating on a single level. PMID:26665419

  10. [Health and nutrition claims made on food: what future?].

    PubMed

    Laplace, Jean-Paul

    2006-11-01

    The number of foods bearing health and nutrition claims is growing in line with consumers' expectations. This market offers attractive prospects of profit for industry and commerce. The question is whether such foods really have health effects, and whether the general population or specific groups really benefit from their use. Specific regulations are needed to define the conditions of validation, communication and follow-up of such claims. The European Community's internal market is currently governed by a fragmented set of regulations and enforcement systems. Member states' national regulations differ in substance and application. For these reasons, the European Commission is seeking to create and adopt a common regulation. The following article considers the main stakes relating to consumers' health expectations, public health, and industrial and commercial interests, together with the origins of the concept of "functional foods". In contrast to the 'product based' approach in other cultures (Japan, North America, etc.), Europe has chosen a 'science based' approach focusing on physiological functions. In particular, Europe funded the FUFOSE program (Functional Food Science in Europe) coordinated by ILSI (International Life Science Institute). The bases of true functional food science are considered--how to identify beneficial interactions between food components and specific body functions, and to understand the underlying mechanisms in order to construct hypotheses for testing on volunteers. A methodology based on biological markers has been developed Europe then funded the PASSCLAIM program (Process for the assessment of scientific support for claims on foods) aimed at identifying relationships between a functional effect (normal or enhanced function) and a health benefit or a reduced risk of disease. Selected aspects of these 10-year programs illustrate the scientific bases for a European regulation of nutrition claims and so-called health claims (improved

  11. Food and drink sponsorship of children's sport in Australia: who pays?

    PubMed

    Kelly, Bridget; Baur, Louise A; Bauman, Adrian E; King, Lesley; Chapman, Kathy; Smith, Ben J

    2011-06-01

    The creation of health promoting sports clubs may support the promotion and adoption of healthy behaviours by children. Sponsorship is one aspect of clubs, with potential influence on clubs and their participants. In particular, sponsorship influences brand awareness and attitudes, so that the sponsorship of children's sport by unhealthy food companies may contribute to food preferences and poor eating habits. This study aimed to determine the nature and extent of food and beverage sponsorship of children's sport. Sports clubs (n = 108) for the nine most popular sports for children aged 5-14 were randomly sampled from three large geographical areas in Australia. A purpose-designed telephone questionnaire was developed to determine the extent of sponsorship. Experts from different fields were approached (n = 10) to generate a consensus on the elements of sponsors that are more/less health promoting. The survey response rate was 99%. Of the 347 sponsors identified, 17% were food or beverage companies. Fifty percent of food company sponsorship arrangements did not meet criteria for healthy sponsors. For most clubs, less than a quarter of their income came from sponsorship. A considerable proportion of clubs with food company sponsors had the company's signage on players' uniforms (53%), distributed rewards using the company's name (24%) or gave vouchers to players for the company's products (29%). Any restriction of unhealthy food and beverage company sponsorship of children's sport may not result in major funding difficulties for clubs, as this funding represents a relatively small proportion of their income base, even though it provides major promotional opportunities to sponsors. PMID:20947585

  12. At the crossroads: new paradigms of food security, public health nutrition and school food.

    PubMed

    Ashe, Leah M; Sonnino, Roberta

    2013-06-01

    Public health nutrition sits at the nexus of a global crisis in food, environmental and health systems that has generated - along with numerous other problems - an urgent and changing problem of food insecurity. The 'new' food insecurity, however, is different from the old: it is bimodal, encompassing issues of both under- and over-consumption, hunger and obesity, quantity and quality; it has assumed a decidedly urban dimension; and it implicates rich and poor countries alike. The complexity of the expressions of this challenge requires new approaches to public health nutrition and food policy that privilege systemic, structural and environmental factors over individual and mechanistic ones. In this context, the current paper argues that school food systems rise with buoyant potential as promising intervention sites: they are poised to address both modes of the food security crisis; integrate systemic, structural and environmental with behavioural approaches; and comprise far-reaching, system-wide efforts that influence the wider functioning of the food system. Based on a discussion of Bogotá and other pioneering policies that explicitly aim to create a broader food system with long-term foundations for good public health and food security, the paper suggests a new research and action agenda that gives special attention to school food in urban contexts. PMID:23046540

  13. Food and nutrition security and the economic crisis in Indonesia.

    PubMed

    Soekirman

    2001-01-01

    Indonesia has been afflicted by an economic crisis since July 1997. The economic crisis was preceded by a long drought associated with El Nino. The result has been a decline in food production, especially rice. In the eastern part of the country, especially in Irian Jaya, there was food insecurity during the early stages of the economic crisis. When the crisis escalated to become an economic, social and political crisis in 1998, food insecurity spread to other provinces, especially to urban areas in Java. The crisis led to increasingly high inflation. unemployment, poverty, food insecurity and malnutrition. The official figures indicate that poverty in Indonesia increased from 22.5 million (11.3%) in 1996 to 36.5 million (17.9%) in 1998. Food production decreased by 20-30% in some parts of the country. Compared with prices in January 1998, food prices had escalated 1.5- to threefold by August/November 1998 when acute food shortages occurred, especially in urban Java. Coupled with a drop in purchasing power, the higher food prices worsened health, nutritional status and education of children of urban poor and unemployed families. Despite social and political uncertainties, the Indonesian Government has taken prompt action to prevent a worsening of the situation by massive imports of rice, instituting food price subsidies for the poor and launching social safety net programmes to cope with food shortages and malnutrition. The present paper attempts to highlight the impact of the economic crisis on food insecurity and malnutrition in Indonesia. PMID:11708583

  14. [Characteristics of Nutrition in Competitive Sports, Ranging from Leisure Activities to High-Performance Athletics].

    PubMed

    Braun, H

    2016-08-01

    Nutrition has a crucial influence on physical and mental performance ability and is an important measure along sidetraining in high-performance athletes. However, this form of nutritionis not applicable for every athlete and in every situation. The question of optimal nutrition requires involvement with the particular type of sports, an athlete's current training stage, and athletes' individual requirements and objectives. Implementation takes time and individual motivation on the part of athletes and the specialist staff who engage intensively with the nutritional needs of athletes. In addition to adequate energy provision, it is important to divide the energy sensibly among the energy sources carbohydrates, fats, and protein. Performance athletes' higher need for protein can usually be covered in their regular diet; supplements are needed only in exceptional cases. Studies have shown that small amounts of 15 - 25 g protein are sensible after weight training, in order to stimulate muscle protein synthesis. The need for carbohydrates increases dynamically with the intensity and duration of physical exertion. A sufficient supply is crucial for achieving maximum performance. Low carb diets are unsuitable for performance athletes. So called low-glycogen training, however, can lead to better adjustment/adaptation processes in selected training stages and can increase performance ability. PMID:27490353

  15. Development and Testing of a Nutrition, Food Safety, and Physical Activity Checklist for EFNEP and FSNE Adult Programs

    ERIC Educational Resources Information Center

    Bradford, Traliece; Serrano, Elena L.; Cox, Ruby H.; Lambur, Michael

    2010-01-01

    Objective: To develop and assess reliability and validity of the Nutrition, Food Safety, and Physical Activity Checklist to measure nutrition, food safety, and physical activity practices among adult Expanded Food and Nutrition Education Program (EFNEP) and Food Stamp Nutrition Education program (FSNE) participants. Methods: Test-retest…

  16. Dietary Intakes and Eating Habits of College Athletes: Are Female College Athletes Following the Current Sports Nutrition Standards?

    ERIC Educational Resources Information Center

    Shriver, Lenka H.; Betts, Nancy M.; Wollenberg, Gena

    2013-01-01

    Objective: The objective of this study was to assess dietary intakes and eating habits of female college athletes and compared them with the minimum sports nutrition standards. Participants: Data were obtained from 52 female college athletes from a National Collegiate Athletic Association (NCAA) Division I university between January 2009 and May…

  17. Innovations in Canine and Feline Nutrition: Technologies for Food and Nutrition Assessment.

    PubMed

    de Godoy, Maria R C; Hervera, Marta; Swanson, Kelly S; Fahey, George C

    2016-01-01

    Pet owners have increasing concerns about the nutrition of their pets, and they desire foods and treats that are safe, traceable, and of high nutritive value. To meet these high expectations, detailed chemical composition characterization of ingredients well beyond that provided by proximate analysis will be required, as will information about host physiology and metabolism. Use of faster and more precise analytical methodology and novel technologies that have the potential to improve pet food safety and quality will be implemented. In vitro and in vivo assays will continue to be used as screening tools to evaluate nutrient quality and adequacy in novel ingredients prior to their use in animal diets. The use of molecular and high-throughput technologies allows implementation of noninvasive studies in dogs and cats to investigate the impact of dietary interventions by using systems biology approaches. These approaches may further improve the health and longevity of pets. PMID:26884104

  18. The Evolution of Research in Family and Consumer Sciences: Food, Nutrition, and Health.

    ERIC Educational Resources Information Center

    Schlenker, Eleanor D.

    2001-01-01

    Analysis of research on food, nutrition, and health in the Journal of Family and Consumer Sciences and Family and Consumer Sciences Research Journal 1985-2000 (n=172) identified four categories: (1) changes in dietary standards and nutrient requirements; (2) public policy and guidance on nutrition; (3) food behavior and nutrition intervention; and…

  19. Food and Nutrition Practices and Education Needs in Florida's Adult Family Care Homes

    ERIC Educational Resources Information Center

    Dahl, Wendy J.; Ford, Amanda L.; Gal, Nancy J.

    2014-01-01

    A statewide survey was carried out to determine food and nutrition practices and education needs of Florida's adult family care homes (AFCHs). The 30-item survey included questions on food and nutrition education, supplement use, and menu planning. Infrequent use of menus and nutrition supplements was reported. A strong need was indicated for…

  20. 9 CFR 317.300 - Nutrition labeling of meat and meat food products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Nutrition labeling of meat and meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat and meat food products. (a) Nutrition labeling must...

  1. 9 CFR 317.300 - Nutrition labeling of meat and meat food products.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Nutrition labeling of meat and meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat and meat food products. (a) Nutrition labeling must...

  2. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall...

  3. Management of donated foods in child nutrition programs, the Nutrition Services Incentive Program, and charitable institutions. Final rule.

    PubMed

    2008-08-01

    This final rule revises and clarifies requirements for the management, distribution, and use of donated foods in the National School Lunch Program and other child nutrition programs, in the Nutrition Services Incentive Program, and by charitable institutions. In response to an audit by the USDA Office of Inspector General, the rule establishes specific requirements to ensure that recipient agencies in child nutrition programs receive the benefit and value of all donated foods received and provided to food service management companies to conduct the food service. The rule also incorporates legislative changes affecting the distribution of donated foods in the Nutrition Services Incentive Program, and reduces reporting and administrative requirements for donated foods provided to charitable institutions. Lastly, the rule restructures and revises regulatory provisions in a plain language format to make them easier to read and understand. PMID:18949885

  4. Food and Nutrition for the 1980's: Moving Ahead. Comprehensive Plan for Implementing the National Food and Human Nutrition Research and Education and Information Programs.

    ERIC Educational Resources Information Center

    Department of Agriculture, Washington, DC.

    This booklet outlines a plan for the delivery of human nutrition research and services, in accord with the 1977 Federal Food and Agriculture Act. Research priorities are identified as: (1) nutritional needs; (2) actual eating habits and their effects on health; (3) factors which shape eating habits; (4) production and distribution of food; (5)…

  5. [MATCHE: Management Approach to Teaching Consumer and Homemaking Education.] Occupational Strand: Foods and Nutrition. Module II-C-1: Occupational Opportunities Related to Foods and Nutrition.

    ERIC Educational Resources Information Center

    Byers, Mary

    This competency-based preservice home economics teacher education module on occupational opportunities related to foods and nutrition is the first in a set of three modules on occupational education related to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching Consumer and…

  6. [Guides for food and nutrition. A didactic proposal].

    PubMed

    Shamah-Levy, T; Vásquez-Resenos, C; Cervantes-Turrubiates, L; Chávez-Villasana, A

    1997-09-01

    The nutritional habits are changing, and compromising in a lot of cases the health of the population. A preventive measurement is to educate in the eating manners and the hygienic orientation, since both are essential in order to change eating attitudes and habits. The purpose of these guides was to aid in the training of health workers as well as to orient the Mexican population in improving their eating habits and nutrition. These guides were prepared taking into account the social and cultural characteristics of the population and were based on educational methodology of participation, with the intention of adapting them to each population group. Initially a critical analysis of the diverse material and methods used in nutritional education of urban and rural populations, was carried out and a lack of systematized methods and existent content was observed. Thus, the development of a didactic integral proposal of the nutritional education was considered necessary. The guides contain eleven modules with the most excellent information on nutrition during the life's cycle, hygienic handling and conservation of the foods. Each module contains ideas for the instructors and examples of exercises that they could propose to the population. Didactic units or guides with similar structures were designed conformated by introduction, basic concepts, educational content, bibliography, suggestions for further reading and techniques. The guides were included in a practical manual of easy use designed for health care working with public, including the educationally. The material has been used as an aid in diet and nutrition programs in Mexico and in courses proportionated to general public, where the result of the effectiveness learning index was 89%. The results obtained demonstrate the efficacy of these guides and suggest a longer term prospective study to determine real impact of our proposal. PMID:9673682

  7. Population & social indicators of food and nutrition in Peninsular Malaysia.

    PubMed

    Chong, Y H

    1982-06-01

    Recent trends in population indicators that relate to food, nutrition, and nutritionally related health situations in Malaysia are reviewed. The overview is supplemented when possible with data obtained from recent community level nutrition assessment surveys. The death rate of children 1-4 years has for many years been accepted as a rough indicator of protein calorie malnutrition. Along ethnic lines, the Malays suffer the highest toddler mortality, being 2.91/1000 compared to 2.38 for Indians and 1.18 for the Chinese for 1978. There is also considerable variation in total mortality rate (TMR) from state to state. If one examines the annual percentage rate of decline of TMR over the 1957-1967 and 1968-1978 periods, one finds that while the average annual percentage decline in TMR was higher for the predominantly urban Chinese during the 1st decade after Merdeka, this is now reversed in favor of the predominantly rural Malay population. During 1978, the national incidence for low birth weight was 17.5% in Indians, 10.8% in Malays, and 7.9% in Chinese. Calorie availability per capita daily has increased from a mean of 2453 during 1961-1970 to 2550 during 1971-1978. Similarly, protein availability has also increased, albeit marginally, from 50 g to 52 g for the corresponding periods. Expressed as % of requirement, calorie avilability now stands at around 123%; protein availabiltiy is at 108%. The food balance sheet analysis gives no indication of the unequal distribution of food between the various socioeconomic groups. Segments of the community with extreme availabilties of calorie and protein, associated with inadequacies or excesses are bound to exist. For the purposes of national planning, the per capita daily availability of calories and protein should be aimed at levels that well exceed their estimated requirements in order to allow for unequal distribution and plate waste. The community nutritional assessments showed that although the prevalence of acute

  8. Sports.

    ERIC Educational Resources Information Center

    Thomas, Stephen B.

    This chapter includes all cases involving student-athletes, coaches, athletic directors, athletic associations, booster organizations, sports programs and events, and sports facilities and equipment at both the K-12 and higher education levels, but does not include case law involving physical education or intramural participation. Sections discuss…

  9. Improving food choices among Supplemental Nutrition Assistance Program recipients.

    PubMed

    You, Wen; Mitchell, Paul D; Nayga, Rodolfo M

    2012-07-01

    We used a principal-agent framework to examine the feasibility of two proposed modifications to the Supplemental Nutrition Assistance Program with the goal of encouraging healthier food choices among program participants. Specifically, we analyzed two types of contract: a restricted contract and an incentive contract. The restricted contract did not allow the purchase of unhealthy foods with program benefits, but compensated participants by increasing total benefits. The incentive contract provided increased benefits that varied according to the percentage of healthy foods purchased with program benefits. The theoretical results revealed the mechanisms for the two alternative contracts, the conditions under which each would be effective, and the key empirical questions to be examined for future policy analysis. PMID:21656606

  10. Household Food Expenditure Patterns, Food Nutrient Consumption and Nutritional Vulnerability in Nigeria: Implications for Policy.

    PubMed

    Akerele, Dare

    2015-01-01

    The study examined the patterns of food spending, food nutrient consumption, and nutrient deficiency profiles of households in Nigeria using a cross-sectional nationwide household survey data. Food nutrients were estimated from food expenditure data while the nutrient deficiency profiles were assessed adapting Foster et al. (1984) poverty index. The study established widespread nutritional deficiencies with low-income household cohorts bearing a greater burden of the deficiencies. Protein-protein deficiency appears to be much more prevalent in urban than rural areas. However, the deficiency of micro-nutrients seems to diffuse across urban-rural divides of the country with deficiency of calcium, vitamin A, and vitamin C appearing to be more pronounced in rural areas while phosphorous, vitamin B1, vitamin B2, and vitamin B3 deficiencies seem to be higher in urban settings. Pro-poor income growth strategies and sensitively guided urban-rural food and nutrition interventions are advocated for improved food consumption and nutritional deficiency reduction. PMID:26083997

  11. USDA food and nutrient databases provide the infrastructure for food and nutrition research, policy, and practice.

    PubMed

    Ahuja, Jaspreet K C; Moshfegh, Alanna J; Holden, Joanne M; Harris, Ellen

    2013-02-01

    The USDA food and nutrient databases provide the basic infrastructure for food and nutrition research, nutrition monitoring, policy, and dietary practice. They have had a long history that goes back to 1892 and are unique, as they are the only databases available in the public domain that perform these functions. There are 4 major food and nutrient databases released by the Beltsville Human Nutrition Research Center (BHNRC), part of the USDA's Agricultural Research Service. These include the USDA National Nutrient Database for Standard Reference, the Dietary Supplement Ingredient Database, the Food and Nutrient Database for Dietary Studies, and the USDA Food Patterns Equivalents Database. The users of the databases are diverse and include federal agencies, the food industry, health professionals, restaurants, software application developers, academia and research organizations, international organizations, and foreign governments, among others. Many of these users have partnered with BHNRC to leverage funds and/or scientific expertise to work toward common goals. The use of the databases has increased tremendously in the past few years, especially the breadth of uses. These new uses of the data are bound to increase with the increased availability of technology and public health emphasis on diet-related measures such as sodium and energy reduction. Hence, continued improvement of the databases is important, so that they can better address these challenges and provide reliable and accurate data. PMID:23269654

  12. Nutritional supplement and doping use in sport: Possible underlying social cognitive processes.

    PubMed

    Barkoukis, V; Lazuras, L; Lucidi, F; Tsorbatzoudis, H

    2015-12-01

    There is growing evidence suggesting that nutritional supplement (NS) use is strongly associated to doping use in elite and amateur sports. However, there is a paucity of research on the psychological processes that underlie this association. The present study investigated the cognitive and behavioral components of the association between NS use and doping among adolescent sub-elite athletes. Six hundred and fifty adolescent athletes completed a questionnaire including measures of doping intentions, attitudes, norms, and beliefs about NS use. The results showed that NS users who did not report doping use had significantly stronger doping intentions and more positive attitudes and favorable beliefs toward doping use, as compared with athletes who did not use NS. In support of the "shared mental representations" hypothesis, the present findings show that NS use is associated with biased reasoning patterns in favor of doping use. This mechanism may explain why some NS users decide to engage in doping. PMID:25556707

  13. Do Carrots Make You See Better? A Guide to Food and Nutrition in Early Childhood Programs.

    ERIC Educational Resources Information Center

    Appleton, Julie; McCrea, Nadine; Patterson, Carla

    Noting that young children learn about food and nutrition through food preparation, eating together, play, science activities, and games, this resource guide addresses food learning and nutritional provisions in early childhood programs. The guide is designed to meet the needs of children and adults in child care centers, family child care…

  14. 77 FR 45717 - Proposed Information Collection (Food Service and Nutritional Care Analysis) Activity; Comment...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-08-01

    ... AFFAIRS Proposed Information Collection (Food Service and Nutritional Care Analysis) Activity; Comment.... Title: Food Service and Nutritional Care Analysis, VA Form 10-5387. OMB Control Number: 2900-0227. Type... and advanced food delivery systems. All meals served are an integral ] part of a patient's therapy....

  15. An Evaluation of the Expanded Food and Nutrition Education Program in Kansas.

    ERIC Educational Resources Information Center

    Price, M. Gayle

    A study of the Kansas Cooperative Extension's Expanded Food and Nutrition Education Program (EFNEP) was intended to determine the effectiveness of instruction provided by this federally funded program. The program endeavors to benefit low income families by improving participants' food and nutrition practices, behaviors, and food consumption…

  16. The food and weight combat. A problematic fight for the elite combat sports athlete.

    PubMed

    Pettersson, Stefan; Pipping Ekström, Marianne; Berg, Christina M

    2012-10-01

    Weight reduction in athletes is motivated by optimisation of performance, aesthetic reasons or to achieve a pre-designated weight. Previous research has shown that dietary restraint and short term weight regulation frequently takes place among combat sports athletes such as wrestlers and judokas. The aim of this study was to explore negative experiences related to dietary strategies and weight-making practises used by elite combat sports athletes. Using semi-structured interviews, 14 Swedish national team athletes in wrestling, judo and taekwondo were asked about their dietary intake and their engagement in both long- and short-term weight regulation practises. Content analysis of the transcribed interviews, display a constant struggle regarding nutritional standpoints. Sport demands such as achieving an optimal weight and nutritional intake were considered as central in order for excellent performance. Adhering to these demands was found to be problematic however, primarily because of; (1) negative physiological responses and (2) opposing ideals of a non-sport related nature, such as the importance of the athletes to be healthy and social in their everyday lives. PMID:22609334

  17. Nutrition.

    ERIC Educational Resources Information Center

    Saur, Susan

    An elementary level nutrition unit provides teachers with student background information, suggested activities, and student worksheets. Part 1 focuses on the relationship of food to growth, health, and energy. In part 2, students learn about the four main food groups. Part 3 deals with nutrients and provides information about carbohydrates, fats,…

  18. [Practical management of nutritional and food problems in crisis situations].

    PubMed

    Belchior-Bellino, V

    2002-01-01

    This article deals with one of the most consistent problems arising during crisis situations, i.e., food shortage. The author first presents the international context conducive to natural or man-made famine. He emphasizes the importance of early detection and the need for an evaluation phase using public health survey skills to determine the objectives of relief. He then describes strategies for management of alimentary and nutritional requirements in famine-stricken populations in function of the different types of malnutrition encountered. The article ends with a presentation of preventive measures that must be implemented in association with crisis management. PMID:12534175

  19. Processed foods and the nutrition transition: evidence from Asia.

    PubMed

    Baker, P; Friel, S

    2014-07-01

    This paper elucidates the role of processed foods and beverages in the 'nutrition transition' underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt, saturated and trans-fats. This paper identifies the most significant 'product vectors' for these nutrients and describes changes in their consumption in a selection of Asian countries. Sugar, salt and fat consumption from processed foods has plateaued in high-income countries, but has rapidly increased in the lower-middle and upper-middle-income countries. Relative to sugar and salt, fat consumption in the upper-middle- and lower-middle-income countries is converging most rapidly with that of high-income countries. Carbonated soft drinks, baked goods, and oils and fats are the most significant vectors for sugar, salt and fat respectively. At the regional level there appears to be convergence in consumption patterns of processed foods, but country-level divergences including high levels of consumption of oils and fats in Malaysia, and soft drinks in the Philippines and Thailand. This analysis suggests that more action is needed by policy-makers to prevent or mitigate processed food consumption. Comprehensive policy and regulatory approaches are most likely to be effective in achieving these goals. PMID:24735161

  20. Integrating Environmental Sustainability Considerations into Food and Nutrition Policies: Insights from Australia's National Food Plan.

    PubMed

    Ridgway, Ella Megan; Lawrence, Mark Andrew; Woods, Julie

    2015-01-01

    The environmental sustainability (ES) of food systems is a critical challenge for policy makers. This is a highly contested policy area with differing views among stakeholders. The aim of the study was to develop a better understanding of how ES considerations are addressed in Australian food and nutrition policies and the way that consultation processes affect final policy outcomes. A mixed-methods study design combined a detailed chronology of key policy developments (2009-2015), a content analysis of written submissions obtained during the NFP's consultation period (2011-2013) and a frame analysis of the sustainability perspectives - efficiency, demand restraint, and system transformation - in the NFP's Issues, Green, and White Papers. There were 555 written submissions responding to two consultation papers. Stakeholders represented all sectors of Australia's food system including government, non-government organizations, the food supply chain, research and academic institutions, and members of the general public. Around 74% of submissions referred to ES considerations and ~65% supported their inclusion into the final policy. Efficiency frames were most dominant; emphasizing a production-oriented approach that regards the environment as a natural resource base for food production but overlooks consumption and equity concerns. Despite strong support for the inclusion of ES considerations in the NFP, the influence of Australia's socio-political context, powerful, industry-dominated stakeholders, and a reliance on traditional production-oriented perspectives delivered a business-as-usual approach to food policy making. It has since been replaced by an agricultural strategy that provides only cursory attention to ES. Our findings indicate that Australia's political environment is not sufficiently mature for ES considerations to be integrated into food and nutrition policies. We propose reforms to the current consultation process in Australia to better support this

  1. Global Analysis of Food and Nutrition: What the Human Body Wants

    NASA Astrophysics Data System (ADS)

    Kim, Seunghyeon; Foo, Mathias; Sung, Jaeyun; Jin, Yong-Su; Kim, Pan-Jun

    2014-03-01

    There is currently an abundance of quantitative information regarding foods we consume, such as their total nutrient composition and daily nutritional requirements. In this study, we systematically analyzed such large-scale data of foods to better understand how the composition of foods affects their overall nutritional value. Herein, we constructed two types of networks that reflect nutritional data from about 700 food products: 1) The Food-food Network, in which each edge connects a pair of foods having similar nutritional contents; and 2) the Nutrient-nutrient Network, which is based on co-occurrence patterns of different nutrients across foods. By adopting the insight we obtained from the topological properties of these networks, we present a novel measure to quantify the overall nutritional value of a food, which we call the Nutritional Fitness (NF). Some nutrients can hinder foods from having high NF, acting as ``nutritional bottlenecks.'' Interestingly, a food's NF is not only affected by individual nutrients, but also pairs of nutrients. To this effect, foods with very high NFs tend to have unique nutrient pairs not observed from the majority of foods. To summarize, our study provides insight into how NF and nutrients are intricately related.

  2. Predicting visual attention to nutrition information on food products: the influence of motivation and ability.

    PubMed

    Turner, Monique Mitchell; Skubisz, Christine; Pandya, Sejal Patel; Silverman, Meryl; Austin, Lucinda L

    2014-09-01

    Obesity is linked to numerous diseases including heart disease, diabetes, and cancer. To address this issue, food and beverage manufacturers as well as health organizations have developed nutrition symbols and logos to be placed on the front of food packages to guide consumers to more healthful food choices. In 2010, the U.S. Food and Drug Administration requested information on the extent to which consumers notice, use, and understand front-of-package nutrition symbols. In response, this study used eye-tracking technology to explore the degree to which people pay visual attention to the information contained in food nutrition labels and front-of-package nutrition symbols. Results indicate that people with motivation to shop for healthful foods spent significantly more time looking at all available nutrition information compared to people with motivation to shop for products on the basis of taste. Implications of these results for message design, food labeling, and public policy are discussed. PMID:24555542

  3. The Food Peddlers. Nutrition Comes Alive. Level 3. Nutrition Educator's Guide and Work Sheets, Letters to Parents, Recipes. Revised Edition.

    ERIC Educational Resources Information Center

    Mapes, Martha C.; Thonney, Patricia

    This guide provides a nutrition education program for elementary school students that spans kindergarten through Grade 3 as well as providing activities for specific levels. Nutrition education objectives are stated for each grade level: (1) kindergarten--students will become familiar with and motivated to eat a variety of foods; (2) grade…

  4. The determination of nutritional requirements for Safe Haven Food Supply System (emergency/survival foods)

    NASA Technical Reports Server (NTRS)

    Ahmed, Selina

    1987-01-01

    The Space Station Safe Haven Food System must sustain 8 crew members under emergency conditions for 45 days. Emergency Survival Foods are defined as a nutritionally balanced collection of high density food and beverages selected to provide for the survival of Space Station flight crews in contingency situations. Since storage volume is limited, the foods should be highly concentrated. A careful study of different research findings regarding starvation and calorie restricted diets indicates that a minimum nutritional need close to RDA is an important factor for sustaining an individual's life in a stressful environment. Fat, protein, and carbohydrates are 3 energy producing nutrients which play a vital role in the growth and maintenance process of human life. A lower intake of protein can minimize the water intake, but it causes a negative nitrogen balance and a lower performance level. Other macro and micro nutrients are also required for nutritional interrelationships to metabolize the other 3 nutrients to their optimum level. The various options for longer duration than 45 days are under investigation.

  5. A nutritional analysis of the Food Stamp Program.

    PubMed Central

    Whitfield, R A

    1982-01-01

    Conflicting claims made both for and against the Food Stamp program have never been based on empirical evidence of its effects on the adequacy and the quality of diets of poor people. In this study, individual diets are measured against dietary standards appropriate for individuals and models of nutritional adequacy are constructed which make possible a determination of the program's impact on many different components of human nutrition. Two types of multiple regression models of nutrient sufficiency--ratios of dietary intake to standard as well as nutrient densities--were developed with dietary recall data from 181 and 195 subjects, respectively. These subjects were selected in a random, probability sample of a low-income area of Tulsa. Oklahoma in 1978 and all had annual household incomes which placed them at or below the poverty level. Separate models were developed for each of six nutrients, calories, protein, calcium, iron, vitamin A and vitamin C, and a large number of covariates were included in these models to isolate the effects due to program participation. The results suggest that the effects of food stamps are not uniformly positive nor are they similar to the effects which could be expected under a less expensive system of direct cash payments. PMID:7091474

  6. [Hygienic assessment of student's nutrition through vending machines (fast food)].

    PubMed

    Karelin, A O; Pavlova, D V; Babalyan, A V

    2015-01-01

    The article presents the results of a research work on studying the nutrition of students through vending machines (fast food), taking into account consumer priorities of students of medical University, the features and possible consequences of their use by students. The object of study was assortment of products sold through vending machines on the territory of the First Saint-Petersburg Medical University. Net calories, content of proteins, fats and carbohydrates, glycemic index, glycemic load were determined for each product. Information about the use of vending machines was obtained by questionnaires of students 2 and 4 courses of medical and dental faculties by standardized interview method. As was found, most sold through vending machines products has a high energy value, mainly due to refined carbohydrates, and was characterized by medium and high glycemic load. They have got low protein content. Most of the students (87.3%) take some products from the vending machines, mainly because of lack of time for canteen and buffets visiting. Only 4.2% students like assortment of vending machines. More than 50% students have got gastrointestinal complaints. Statistically significant relationship between time of study at the University and morbidity of gastrointestinal tract, as well as the number of students needing medical diet nutrition was found. The students who need the medical diet use fast food significantly more often (46.6% who need the medical diet and 37.7% who don't need it). PMID:26402943

  7. Nutritional and safety assessment of foods and feeds nutritionally improved through biotechnology--case studies by the International Food Biotechnology Committee of ILSI.

    PubMed

    Glenn, Kevin C

    2008-01-01

    During the last two decades, the public and private sectors have made substantial research progress internationally toward improving the nutritional value of a wide range of food and feed crops. Nevertheless, significant numbers of people still suffer from the effects of undernutrition. As newly developed crops with nutritionally improved traits come closer to being available to producers and consumers, scientifically sound and efficient processes are needed to assess the safety and nutritional quality of these crops. In 2004, a Task Force of international scientific experts, convened by the International Food Biotechnology Committee (IFBiC) of ILSI, published recommendations for the safety and nutritional assessment of foods and feeds nutritionally improved through modern biotechnology (J. Food Science, 2004, 69:CRH62-CRH68). The comparative safety assessment process is a basic principle in this publication and is the starting point, not the conclusion, of the analysis. Significant differences in composition are expected to be observed in the case of nutritionally enhanced crops and must be assessed on a case-by-case basis. The Golden Rice 2 case study will be presented as an example of a food crop nutritionally enhanced through the application of modern biotechnology (i.e., recombinant DNA techniques) to illustrate how the 2004 recommendations provide a robust paradigm for the safety assessment of "real world" examples of improved nutrition crops. PMID:18296343

  8. Sport and Children's Nutrition: What Can We Learn from the Junior Australian Football Setting?

    ERIC Educational Resources Information Center

    Elliott, Sam; Velardo, Stefania; Drummond, Murray; Drummond, Claire

    2016-01-01

    There is a widely held belief that sport participation inherently enhances health among youth. Such a perception often motivates parents to encourage children's initial and ongoing involvement in organised sport and physical activity. While sport certainly comprises an important vehicle for accruing physical activity, the sport environment may not…

  9. 76 FR 63280 - Codex Alimentarius Commission: Meeting of the Codex Committee on Nutrition and Foods for Special...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-10-12

    ... Nutrition and Foods for Special Dietary Uses AGENCY: Office of the Under Secretary for Food Safety, USDA... discussed at the 33rd Session of the Codex Committee on Nutrition and Foods for Special Dietary Uses... Wiley Building, FDA, Center for Food Safety and Applied Nutrition, (CFSAN), 5100 Paint Branch...

  10. 75 FR 60718 - Codex Alimentarius Commission: Meeting of the Codex Committee on Nutrition and Foods for Special...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-10-01

    ... Nutrition and Foods for Special Dietary Uses AGENCY: Office of the Under Secretary for Food Safety, USDA... on Nutrition and Foods for Special Dietary Uses (CCNFSDU) of the Codex Alimentarius Commission.... Delegate to the CCNFSDU, Office of Nutrition, Labeling and Dietary Supplements, Center for Food Safety...

  11. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Nutrition labeling of meat or meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat or meat food products. Link to an amendment published at...

  12. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Nutrition labeling of meat or meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat or meat food products. Link to an amendment published at...

  13. How to Become Meaningfully Involved in School Food and Nutrition Programs: A Guide for Parents.

    ERIC Educational Resources Information Center

    Smith, Sandra K.

    The primary purpose of this guidebook is to identify effective ways for parents to contribute to school food and nutrition programs. Meaningful parent involvement in such programs is said to have potential for increasing awareness of good nutrition, clarifying conflicting information, coordinating home and school nutrition teachings, and helping…

  14. The Effects of Nutrition Knowledge on Food Label Use: A Review of the Literature

    PubMed Central

    Cassady, Diana L.

    2015-01-01

    Nutrition information on food labels is an important source of nutrition information but is typically underutilized by consumers. This review examined whether consumer nutrition knowledge is important for communication of nutrition information through labels on packaged foods. A cognitive processing model posits that consumers with prior knowledge are more likely to use label information effectively, that is, focus on salient information, understand information, and make healthful decisions based on this information. Consistent with this model, the review found that nutrition knowledge provides support for food label use. However, nutrition knowledge measures varied widely in terms of the dimensions they included and the extensiveness of the assessment. Relatively few studies investigated knowledge effects on the use of ingredient lists and claims, compared to nutrition facts labels. We also found an overreliance on convenience samples relying on younger adults, limiting our understanding of how knowledge supports food label use in later life. Future research should 1) investigate which dimensions, or forms, of nutrition knowledge are most critical to food label use and dietary decision making and 2) determine whether increases in nutrition knowledge can promote great use of nutrition information on food labels. PMID:26025086

  15. The effects of nutrition knowledge on food label use. A review of the literature.

    PubMed

    Miller, Lisa M Soederberg; Cassady, Diana L

    2015-09-01

    Nutrition information on food labels is an important source of nutrition information but is typically underutilized by consumers. This review examined whether consumer nutrition knowledge is important for communication of nutrition information through labels on packaged foods. A cognitive processing model posits that consumers with prior knowledge are more likely to use label information effectively, that is, focus on salient information, understand information, and make healthful decisions based on this information. Consistent with this model, the review found that nutrition knowledge provides support for food label use. However, nutrition knowledge measures varied widely in terms of the dimensions they included and the extensiveness of the assessment. Relatively few studies investigated knowledge effects on the use of ingredient lists and claims, compared to nutrition facts labels. We also found an overreliance on convenience samples relying on younger adults, limiting our understanding of how knowledge supports food label use in later life. Future research should 1) investigate which dimensions, or forms, of nutrition knowledge are most critical to food label use and dietary decision making and 2) determine whether increases in nutrition knowledge can promote great use of nutrition information on food labels. PMID:26025086

  16. Nutrition and food technology for a Controlled Ecological Life Support System (CELSS)

    NASA Technical Reports Server (NTRS)

    Glaser, P. E.; Mabel, J. A.

    1981-01-01

    Food technology requirements and a nutritional strategy for a Controlled Ecological Life Support System (CELSS) to provide adequate food in an acceptable form in future space missions are discussed. The establishment of nutritional requirements, dietary goals, and a food service system to deliver acceptable foods in a safe and healthy form and the development of research goals and priorities were the main objectives of the study.

  17. National Nutrition Policy: Nutrition and Health; Nutrition and the International Situation; Nutrition and Food Availability, Working Papers.

    ERIC Educational Resources Information Center

    Quimby, Freeman H.; Chapman, Cynthia B.

    This document was compiled by the Specialist, Life Sciences, Science Policy Research Division and the Analyst, Biological Sciences, Science Policy Research Division of the Library of Congress in response to a request of the Senate Select Committee on Nutrition and Human Needs. Submitted under the general title, "A Compilation of Key Papers for Use…

  18. The Food and Nutrition Care Indicators (FANCI): Experts’ views on quality indicators for food and nutrition services in assisted living facilities for elders

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study assessed the views of 153 national experts in nutrition, health and aging services in ALFs, including gerontological nutrition (39%), food services (14%), aging and disability (22%), geriatric medicine (9%) and assisted living (16%) on the practices that serve as indicators of the quality...

  19. Using traffic light labels to improve food selection in recreation and sport facility eating environments.

    PubMed

    Olstad, Dana Lee; Vermeer, Julianne; McCargar, Linda J; Prowse, Rachel J L; Raine, Kim D

    2015-08-01

    Many recreation and sports facilities have unhealthy food environments, however managers are reluctant to offer healthier foods because they perceive patrons will not purchase them. Preliminary evidence indicates that traffic light labeling (TLL) can increase purchase of healthy foods in away-from-home food retail settings. We examined the effectiveness of TLL of menus in promoting healthier food purchases by patrons of a recreation and sport facility concession, and among various sub-groups. TLL of all menu items was implemented for a 1-week period and sales were assessed for 1-week pre- and 1-week post-implementation of TLL (n = 2101 transactions). A subset of consumers completed a survey during the baseline (n = 322) and intervention (n = 313) periods. We assessed change in the proportion of patrons' purchases that were labeled with green, yellow and red lights from baseline to the TLL intervention, and association with demographic characteristics and other survey responses. Change in overall revenues was also assessed. There was an overall increase in sales of green (52.2% to 55.5%; p < 0.05) and a reduction in sales of red (30.4% to 27.2%; p < 0.05) light items from baseline to the TLL period. The effectiveness of TLL did not differ according to any of the demographic or other factors examined in the survey. Average daily revenues did not differ between the baseline and TLL periods. TLL of menus increased purchase of healthy, and reduced purchase of unhealthy foods in a publicly funded recreation and sport facility, with no loss of revenue. Policymakers should consider extending menu labeling laws to public buildings such as recreation and sports facilities to promote selection of healthier items. PMID:25913684

  20. Food Choices and Consequences for the Nutritional Status: Insights into Nutrition Transition in an Hospital Community

    PubMed Central

    Piple, Jitendra; Gora, Ranjeet; Purbiya, Pragati; Puliyel, Ashish; Chugh, Parul; Bahl, Pinky; Puliyel, Jacob

    2015-01-01

    Introduction Although economic development is generally accompanied by improvements in the overall nutritional status of the country’s population the ‘nutritional transition’ often involves a shift to high energy diets and less exercise with negative consequences. This pilot study was done to examine if education of parents operates at the household level to influence dietary choices and the nutritional status of children in a small community of hospital workers. Material and Methods 3 groups of persons with varying skill and education levels participated. Weighed food logs were used in all households to calculate ‘adult equivalent’ per-capita-consumption. Nutrients were calculated using nutrients calculator software. BMI was used to classify children as underweight, normal weight and overweight. Results 128 individuals participated from 30 families included 47 children. 10 children (21%) were underweight, 29 (62%) were normal and 8 (17%) were overweight. Energy consumption was highest in families with overweight children 2692 +/-502 compared to 2259 +/-359 in families with normal weight and 2031+/-354 in the family of underweight children. These differences were statistically significant. 42% underweight children belonged to Class 1 at the lowest skill level and there were no overweight children in this group. Most of the overweight children belonged to Class 2. In Class 3 there were no underweight children and the majority was normal weight children. Conclusion Underweight children came from the poorer households. Per capita intake of the family as a whole correlated well with BMI in the children. There was increased obesity in middle income families belonging to Class 2—probably in families who move up the scale from deprivation. Nutritional status in children correlated mostly with maternal education status. PMID:26559817

  1. International Society of Sports Nutrition Position Stand: beta-hydroxy-beta-methylbutyrate (HMB)

    PubMed Central

    2013-01-01

    Position Statement: The International Society of Sports Nutrition (ISSN) bases the following position stand on a critical analysis of the literature on the use of beta-hydroxy-beta-methylbutyrate (HMB) as a nutritional supplement. The ISSN has concluded the following. 1. HMB can be used to enhance recovery by attenuating exercise induced skeletal muscle damage in trained and untrained populations. 2. If consuming HMB, an athlete will benefit from consuming the supplement in close proximity to their workout. 3. HMB appears to be most effective when consumed for 2 weeks prior to an exercise bout. 4. Thirty-eight mg·kg·BM-1 daily of HMB has been demonstrated to enhance skeletal muscle hypertrophy, strength, and power in untrained and trained populations when the appropriate exercise prescription is utilized. 5. Currently, two forms of HMB have been used: Calcium HMB (HMB-Ca) and a free acid form of HMB (HMB-FA). HMB-FA may increase plasma absorption and retention of HMB to a greater extent than HMB-CA. However, research with HMB-FA is in its infancy, and there is not enough research to support whether one form is superior. 6. HMB has been demonstrated to increase LBM and functionality in elderly, sedentary populations. 7. HMB ingestion in conjunction with a structured exercise program may result in greater declines in fat mass (FM). 8. HMB’s mechanisms of action include an inhibition and increase of proteolysis and protein synthesis, respectively. 9. Chronic consumption of HMB is safe in both young and old populations. PMID:23374455

  2. International Society of Sports Nutrition Position Stand: beta-hydroxy-beta-methylbutyrate (HMB).

    PubMed

    Wilson, Jacob M; Fitschen, Peter J; Campbell, Bill; Wilson, Gabriel J; Zanchi, Nelo; Taylor, Lem; Wilborn, Colin; Kalman, Douglas S; Stout, Jeffrey R; Hoffman, Jay R; Ziegenfuss, Tim N; Lopez, Hector L; Kreider, Richard B; Smith-Ryan, Abbie E; Antonio, Jose

    2013-01-01

    Position Statement: The International Society of Sports Nutrition (ISSN) bases the following position stand on a critical analysis of the literature on the use of beta-hydroxy-beta-methylbutyrate (HMB) as a nutritional supplement. The ISSN has concluded the following. 1. HMB can be used to enhance recovery by attenuating exercise induced skeletal muscle damage in trained and untrained populations. 2. If consuming HMB, an athlete will benefit from consuming the supplement in close proximity to their workout. 3. HMB appears to be most effective when consumed for 2 weeks prior to an exercise bout. 4. Thirty-eight mg·kg·BM-1 daily of HMB has been demonstrated to enhance skeletal muscle hypertrophy, strength, and power in untrained and trained populations when the appropriate exercise prescription is utilized. 5. Currently, two forms of HMB have been used: Calcium HMB (HMB-Ca) and a free acid form of HMB (HMB-FA). HMB-FA may increase plasma absorption and retention of HMB to a greater extent than HMB-CA. However, research with HMB-FA is in its infancy, and there is not enough research to support whether one form is superior. 6. HMB has been demonstrated to increase LBM and functionality in elderly, sedentary populations. 7. HMB ingestion in conjunction with a structured exercise program may result in greater declines in fat mass (FM). 8. HMB's mechanisms of action include an inhibition and increase of proteolysis and protein synthesis, respectively. 9. Chronic consumption of HMB is safe in both young and old populations. PMID:23374455

  3. Consumer Understanding and Use of Food and Nutrition Labeling in Turkey

    ERIC Educational Resources Information Center

    Besler, Halit Tanju; Buyuktuncer, Zehra; Uyar, Muhemmed Fatih

    2012-01-01

    Objectives: To determine patterns of food and nutrition labels use by Turkish consumers, and examine constraints on the use of this information. Design: Cross-sectional survey. Setting: Twenty-six regions of Turkey. Participants: Consumers (n = 1,536), aged 12-56 years. Variables measured: Level of interest in food and nutrition labels, the…

  4. 78 FR 79567 - National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-12-31

    ... National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods Sold in... Information Collection Request (ICR). SUMMARY: The interim rule entitled National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods Sold in Schools as required by the...

  5. Food intake and the nutritional status of women undergoing chemotherapy.

    PubMed

    Ferreira, Isabela Borges; Marinho, Eduarda da Costa; Custódio, Isis Danyelle Dias; Gontijo, Cristiana Araújo; Paiva, Carlos Eduardo; Crispim, Cibele Aparecida; Maia, Yara Cristina de Paiva

    2016-06-01

    The objective behind this study was the analysis of food intake and the nutritional status of women with breast cancer (BC) undergoing chemotherapy (CT). The quantitative dietary evaluation was performed in accordance with Dietary Reference Intakes (DRI), whereas the qualitative evaluation was performed through the Brazilian Healthy Eating Index - Revised (BHEI-R).From among the total number of patients (n = 20), 60% (n = 12) presented waist circumference, equal to or higher than 88cm. It was noted that 75% (n = 15) individuals were overweight. The average intake for calcium, copper, iron, dietary fiber, magnesium, potassium, vitamin A, niacin, vitamin B6 and zinc, were found to be below adequate intake levels, while the intake of vitamin C, phosphorus, manganese, sodium and thiamine were all found to be above DRIs recommendations. As for the analysis of the BHEI-R, 80% (n = 16) of the patients presented a "diet that needs modifications", while 20% (n = 4) presented a "healthy diet". Noted from these observations was the presence of a high overweight rate, a discrepancy in the intake of micronutrients and a diet that needed improvements. In this manner, the establishment and use of a nutritional intervention protocol are very important when it comes to the improvement of the diet in patients with BC and who are undergoing CT. PMID:27383354

  6. Nanoscale semiconducting silicon as a nutritional food additive

    NASA Astrophysics Data System (ADS)

    Canham, L. T.

    2007-05-01

    Very high surface area silicon powders can be realized by high energy milling or electrochemical etching techniques. Such nanoscale silicon structures, whilst biodegradable in the human gastrointestinal tract, are shown to be remarkably stable in most foodstuffs and beverages. The potential for using silicon to improve the shelf life and bioavailability of specific nutrients in functional foods is highlighted. Published drug delivery data implies that the nanoentrapment of hydrophobic nutrients will significantly improve their dissolution kinetics, through a combined effect of nanostructuring and solid state modification. Nutrients loaded to date include vitamins, fish oils, lycopene and coenzyme Q10. In addition, there is growing published evidence that optimized release of orthosilicic acid, the biodegradation product of semiconducting silicon in the gut, offers beneficial effects with regard bone health. The utility of nanoscale silicon in the nutritional field shows early promise and is worthy of much further study.

  7. Nutritional criteria for closed-loop space food systems

    NASA Technical Reports Server (NTRS)

    Rambaut, P. C.

    1980-01-01

    The nutritional requirements for Skylab crews are summarized as a data base for long duration spaceflight nutrient requirements. Statistically significant increases in energy consumption were detected after three months, along with CO2/O2 exhalation during exercise and thyroxine level increases. Linoleic acid amounting to 3-4 g/day was found to fulfill all fat requirements, and carbohydrate and protein (amino acid) necessities are discussed, noting that vigorous exercise programs avoid deconditioning which enhances nitrogen loss. Urinary calcium losses continued at a rate 100% above a baseline figure, a condition which ingestion of vitamin D2 did not correct. Projections are given that spaceflights lasting more than eight years will necessitate recycling of human waste for nutrient growth, which can be processed into highly efficient space food with a variety of tastes.

  8. The Influence of Nutrition Education on the Food Consumption and Nutrition Attitude of Schoolchildren in Slovenia

    ERIC Educational Resources Information Center

    Kostanjevec, Stojan; Jerman, Janez; Koch, Verena

    2012-01-01

    In Slovenia, nutrition education is included in the compulsory education curriculum of the nine-year elementary school. The aim of nutrition education is for schoolchildren to acquire knowledge on nutrition to help them form healthy nutritional habits. This research aims at establishing whether the formal nutrition education carried out at schools…

  9. The Effect of Food Stamp Nutrition Education on the Food Insecurity of Low-Income Women Participants

    ERIC Educational Resources Information Center

    Eicher-Miller, Heather A.; Mason, April C.; Abbott, Angela R.; McCabe, George P.; Boushey, Carol J.

    2009-01-01

    Objective: To determine the effect of Food Stamp Nutrition Education (FSNE) in Indiana on participants' food insecurity and food insufficiency. Design: A single-blind randomized design. A randomized experimental group completed 5 FSNE lessons as an intervention between a pre- and posttest, whereas a control group completed a pre- and posttest…

  10. Participation in School Food and Nutrition Activities among Grade 6-8 Students in Vancouver.

    PubMed

    Stephens, Teya A; Black, Jennifer L; Chapman, Gwen E; Velazquez, Cayley E; Rojas, Alejandro

    2016-07-01

    This study examined student-reported participation in school food and nutrition activities in Vancouver, British Columbia (BC), and whether engagement differed by gender and between elementary and secondary school students. A cross-sectional survey of grade 6-8 public school students (n = 937) from 20 elementary and 6 secondary schools assessed student-reported participation in a range of food and nutrition activities. Statistical analyses included descriptive statistics and multilevel logistic regression to examine associations between participation with gender and school type. Overall, <50% of students reported engaging in most of the food and nutrition activities examined in the 2011-2012 school year, including: food preparation (36%), choosing/tasting healthy foods (27%), learning about Canada's Food Guide (CFG) (45%), learning about foods grown in BC (35%), gardening (21%), composting (32%), and recycling (51%). Females were more likely to report recycling and learning about CFG and BC-grown foods (P < 0.05). Secondary students were more likely to report activities focused on working with or learning about food/nutrition (P < 0.05). Despite local and provincial efforts to engage students in food and nutrition experiences, participation in most activities remains relatively low, with few students exposed to multiple activities. Continued advocacy is needed from the dietetics community to improve student engagement in food and nutrition activities. PMID:27182726

  11. Methodological and Statistical Quality in Research Evaluating Nutritional Attitudes in Sports.

    PubMed

    Kouvelioti, Rozalia; Vagenas, George

    2015-12-01

    The assessment of dietary attitudes and behaviors provides information of interest to sports nutritionists. Although there has been little analysis of the quality of research undertaken in this field, there is evidence of a number of flaws and methodological concerns in some of the studies in the available literature. This review undertook a systematic assessment of the attributes of research assessing the nutritional knowledge and attitudes of athletes and coaches. Sixty questionnaire-based studies were identified by a search of official databases using specific key terms with subsequent analysis by certain inclusion-exclusion criteria. These studies were then analyzed using 33 research quality criteria related to the methods, questionnaires, and statistics used. We found that many studies did not provide information on critical issues such as research hypotheses (92%), the gaining of ethics approval (50%) or informed consent (35%), or acknowledgment of limitations in the implementation of studies or interpretation of data (72%). Many of the samples were nonprobabilistic (85%) and rather small (42%). Many questionnaires were of unknown origin (30%), validity (72%), and reliability (70%) and resulted in low (≤ 60%) response rates (38%). Pilot testing was not undertaken in 67% of the studies. Few studies dealt with sample size (2%), power (3%), assumptions (7%), confidence intervals (3%), or effect sizes (3%). Improving some of these problems and deficits may enhance future research in this field. PMID:26314085

  12. Texas Public School Nutrition Policy Changes Sources of Middle School Student Food Choices

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Little is known about the impact of school food policy changes on student intake. This study assessed changes in student intake by food source after the 2004 Texas Public School Nutrition Policy was implemented. Anonymous lunch food records, with food source identified, were collected from students ...

  13. Relationships between body image, nutritional supplement use, and attitudes towards doping in sport among adolescent boys: implications for prevention programs

    PubMed Central

    2014-01-01

    Background Reports of high levels of use of protein powders and nutritional supplements among young men is a concern because these substances may act as a gateway for the use of drugs and illegal substances to enhance appearance or sports performance. The aim of this study was to investigate the relationship between body dissatisfaction, weight change behaviors, supplement use, and attitudes towards doping in sport among an adolescent male sample. Methods Participants were 1148 male adolescents (age range 11-21 years) in Australia who completed a self-report questionnaire that measured weight change behaviors, supplement use, body dissatisfaction (Male Body Attitudes Scale; MBAS) and attitudes towards doping in sport (Performance Enhancing Attitudes Survey; PEAS). Results There was a positive correlation between MBAS total and PEAS scores (r = .19, p < .001), indicating that the young men who were more dissatisfied with their bodies were more likely to support the use of doping in sport. Young men who were currently attempting weight loss or weight gain, and those currently consuming energy drinks (ηp2 = .01, p < .01) and vitamin/mineral supplements (ηp2 = .01, p < .01) were also significantly more supportive of doping in sport. However, those involved in weight lifting, and using protein powders were not (p > .05). Conclusions These findings suggest that body dissatisfaction, weight change behaviors, and supplement use are related to more lenient attitudes towards doping in sport among adolescent boys. Future research might examine whether combining educational content for the prevention of body dissatisfaction and the use of drugs in sport may have a greater preventive impact than current programs aimed at young men. PMID:24670105

  14. Food labeling; nutrition labeling of standard menu items in restaurants and similar retail food establishments. Final rule.

    PubMed

    2014-12-01

    To implement the nutrition labeling provisions of the Patient Protection and Affordable Care Act of 2010 (Affordable Care Act or ACA), the Food and Drug Administration (FDA or we) is requiring disclosure of certain nutrition information for standard menu items in certain restaurants and retail food establishments. The ACA, in part, amended the Federal Food, Drug, and Cosmetic Act (the FD&C Act), among other things, to require restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for standard menu items, including food on display and self-service food. Under provisions of the ACA, restaurants and similar retail food establishments not otherwise covered by the law may elect to become subject to these Federal requirements by registering every other year with FDA. Providing accurate, clear, and consistent nutrition information, including the calorie content of foods, in restaurants and similar retail food establishments will make such nutrition information available to consumers in a direct and accessible manner to enable consumers to make informed and healthful dietary choices. PMID:25507861

  15. Food labeling; nutrition labeling of standard menu items in restaurants and similar retail food establishments. Final rule.

    PubMed

    2014-12-01

    To implement the nutrition labeling provisions of the Patient Protection and Affordable Care Act of 2010 (Affordable Care Act or ACA), the Food and Drug Administration (FDA or we) is requiring disclosure of certain nutrition information for standard menu items in certain restaurants and retail food establishments. The ACA, in part, amended the Federal Food, Drug, and Cosmetic Act (the FD&C Act), among other things, to require restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for standard menu items, including food on display and self-service food. Under provisions of the ACA, restaurants and similar retail food establishments not otherwise covered by the law may elect to become subject to these Federal requirements by registering every other year with FDA. Providing accurate, clear, and consistent nutrition information, including the calorie content of foods, in restaurants and similar retail food establishments will make such nutrition information available to consumers in a direct and accessible manner to enable consumers to make informed and healthful dietary choices. PMID:25438344

  16. Evaluation of food, nutrition and functional substances, in the selected food materials for space agriculture

    NASA Astrophysics Data System (ADS)

    Tomita-Yokotani, Kaori; Kimura, Yasuko; Yamashita, Masamichi; Kimura, Shunta; Sato, Seigo; Katoh, Hiroshi

    2016-07-01

    We have been studying the evaluation of food, nutrition and functional substances, in the selected organic materials for useful life-support systems in closed bio-ecosystems for space agriculture on Mars in the future. We have already proposed several species as food materials; cyanobacterium, Nostoc sp. HK-01 and the Japanese cherry tree. Nostoc sp. HK-01 is a terrestrial cyanobacterium which has high tolerances to several space environments. In addition to its high tolerances to serious environments, HK-01 has a high protein content. Total protein per 100 g of the dried colony of Nostoc sp. HK-01 was approximately 50 g. Woody plant materials also have several properties which can be utilized in our habitation environment and as food. We have already found abilities to produce important functional substances for humans in the selected trees. Here, we show the extended results of our experiments.

  17. Home food availability mediates associations between mothers' nutrition knowledge and child diet.

    PubMed

    Campbell, Karen J; Abbott, Gavin; Spence, Alison C; Crawford, David A; McNaughton, Sarah A; Ball, Kylie

    2013-12-01

    Evidence suggests that mothers' nutrition knowledge and home food availability (HFA) are directly and independently associated with children's food intakes. In this study we test the hypothesis that HFA mediates the association between maternal nutrition knowledge and child diet. In this cross-sectional study of Australian women living in socioeconomically disadvantaged neighbourhoods in Melbourne, Australia, mothers with dependent children (aged 5-12 years) provided data on their child's diet, HFA, nutrition knowledge and a range of sociodemographic characteristics. To test our hypothesis we assessed associations between nutrition knowledge and HFA, and between HFA and child food intake (adjusting for nutrition knowledge and child age). In all instances significant associations were found. HFA was found to mediate relationships between mother's nutrition knowledge and children's intake of fruit, vegetables, salty foods and soft drink. Our analyses showed that HFA was a mediator of the associations between maternal nutrition knowledge and child's diet in this population. This supports a focus on nutrition education that expands mothers' understanding of what foods to buy, prepare and serve. Further exploration of these associations will provide a stronger evidence base upon which to inform 'best bets' for parent-focussed nutrition promotion seeking to promote children's healthy eating. PMID:23891673

  18. Improving the design of nutrition labels to promote healthier food choices and reasonable portion sizes

    PubMed Central

    Roberto, C A; Khandpur, N

    2014-01-01

    Accurate and easy-to-understand nutrition labeling is a worthy public health goal that should be considered an important strategy among many to address obesity and poor diet. Updating the Nutrition Facts Panel on packaged foods, developing a uniform front-of-package labeling system and providing consumers with nutrition information on restaurant menus offer important opportunities to educate people about food's nutritional content, increase awareness of reasonable portion sizes and motivate consumers to make healthier choices. The aims of this paper were to identify and discuss: (1) current concerns with nutrition label communication strategies; (2) opportunities to improve the communication of nutrition information via food labels, with a specific focus on serving size information; and (3) important future areas of research on nutrition labeling as a tool to improve diet. We suggest that research on nutrition labeling should focus on ways to improve food labels' ability to capture consumer attention, reduce label complexity and convey numeric nutrition information in simpler and more meaningful ways, such as through interpretive food labels, the addition of simple text, reduced use of percentages and easy-to-understand presentation of serving size information. PMID:25033961

  19. Improving the design of nutrition labels to promote healthier food choices and reasonable portion sizes.

    PubMed

    Roberto, C A; Khandpur, N

    2014-07-01

    Accurate and easy-to-understand nutrition labeling is a worthy public health goal that should be considered an important strategy among many to address obesity and poor diet. Updating the Nutrition Facts Panel on packaged foods, developing a uniform front-of-package labeling system and providing consumers with nutrition information on restaurant menus offer important opportunities to educate people about food's nutritional content, increase awareness of reasonable portion sizes and motivate consumers to make healthier choices. The aims of this paper were to identify and discuss: (1) current concerns with nutrition label communication strategies; (2) opportunities to improve the communication of nutrition information via food labels, with a specific focus on serving size information; and (3) important future areas of research on nutrition labeling as a tool to improve diet. We suggest that research on nutrition labeling should focus on ways to improve food labels' ability to capture consumer attention, reduce label complexity and convey numeric nutrition information in simpler and more meaningful ways, such as through interpretive food labels, the addition of simple text, reduced use of percentages and easy-to-understand presentation of serving size information. PMID:25033961

  20. Nutritional Content of Foods Advertised During the Television Programs Children Watch Most

    PubMed Central

    Harrison, Kristen; Marske, Amy L.

    2005-01-01

    Objectives. We sought to code food (nutritional content and food type and eating occasion) and character (cartoon and live action) attributes of food advertisements airing during television programs heavily viewed by children, and to represent and evaluate the nutritional content of advertised foods in terms of the nutrition facts label. Methods. Food advertisements (n=426) aimed at general and child audiences were coded for food and character attributes. “Nutrition Facts” label data for advertised foods (n=275) were then analyzed. Results. Convenience/fast foods and sweets comprised 83% of advertised foods. Snacktime eating was depicted more often than breakfast, lunch, and dinner combined. Apparent character body size was unrelated to eating behavior. A 2000-calorie diet of foods in the general-audience advertisements would exceed recommended daily values (RDVs) of total fat, saturated fat, and sodium. A similar diet of foods in the child-audience advertisements would exceed the sodium RDV and provide 171 g (nearly 1 cup) of added sugar. Conclusions. Snack, convenience, and fast foods and sweets continue to dominate food advertisements viewed by children. Advertised foods exceed RDVs of fat, saturated fat, and sodium, yet fail to provide RDVs of fiber and certain vitamins and minerals. PMID:16118368

  1. 78 FR 56858 - Codex Alimentarius Commission: Meeting of the Codex Committee on Nutrition and Foods for Special...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-09-16

    ... Nutrition and Foods for Special Dietary Uses AGENCY: Office of the Under Secretary for Food Safety, USDA... of Nutrition, Labeling, and Dietary Supplements are sponsoring a public meeting on October 3, 2013... Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU), taking place in Bad Soden am...

  2. Food security and nutrition in the Russian Federation – a health policy analysis

    PubMed Central

    Lunze, Karsten; Yurasova, Elena; Idrisov, Bulat; Gnatienko, Natalia; Migliorini, Luigi

    2015-01-01

    Background In the Russian Federation (Russia), an elevated burden of premature mortality attributable to non-communicable diseases (NCDs) has been observed since the country's economic transition. NCDs are largely related to preventable risk factors such as unhealthy diets. Objective This health policy study's aim was to analyze past and current food production and nutritional trends in Russia and their policy implications for Russia's NCD burden. Design We examined food security and nutrition in Russia using an analytical framework of food availability, access to food, and consumption. Results Agricultural production declined during the period of economic transition, and nutritional habits changed from high-fat animal products to starches. However, per-capita energy consumption remained stable due to increased private expenditures on food and use of private land. Paradoxically, the prevalence of obesity still increased because of an excess consumption of unsaturated fat, sugar, and salt on one side, and insufficient intake of fruit and vegetables on the other. Conclusions Policy and economic reforms in Russia were not accompanied by a food security crisis or macronutrient deprivation of the population. Yet, unhealthy diets in contemporary Russia contribute to the burden of NCDs and related avoidable mortality. Food and nutrition policies in Russia need to specifically address nutritional shortcomings and food-insecure vulnerable populations. Appropriate, evidence-informed food and nutrition policies might help address Russia's burden of NCDs on a population level. PMID:26112143

  3. Drosophila females trade off good nutrition with high-quality oviposition sites when choosing foods.

    PubMed

    Lihoreau, Mathieu; Poissonnier, Laure-Anne; Isabel, Guillaume; Dussutour, Audrey

    2016-08-15

    Animals, from insects to humans, select foods to regulate their acquisition of key nutrients in amounts and balances that maximise fitness. In species in which the nutrition of juveniles depends on parents, adults must make challenging foraging decisions that simultaneously address their own nutrient needs as well as those of their progeny. Here, we examined how the fruit fly Drosophila melanogaster, a species in which individuals eat and lay eggs in decaying fruits, integrate feeding decisions (individual nutrition) and oviposition decisions (offspring nutrition) when foraging. Using cafeteria assays with artificial diets varying in concentrations and ratios of protein to carbohydrates, we show that D. melanogaster females exhibit complex foraging patterns, alternating between laying eggs on high carbohydrate foods and feeding on foods with different nutrient contents depending on their own nutritional state. Although larvae showed faster development on high protein foods, both survival and learning performance were higher on balanced foods. We suggest that the apparent mismatch between the oviposition preference of females for high carbohydrate foods and the high performances of larvae on balanced foods reflects a natural situation where high carbohydrate ripened fruits gradually enrich in proteinaceous yeast as they start rotting, thereby yielding optimal nutrition for the developing larvae. Our findings that animals with rudimentary parental care uncouple feeding and egg-laying decisions in order to balance their own diet and provide a nutritionally optimal environment to their progeny reveal unsuspected levels of complexity in the nutritional ecology of parent-offspring interactions. PMID:27284071

  4. Dutch food bank parcels do not meet nutritional guidelines for a healthy diet.

    PubMed

    Neter, Judith E; Dijkstra, S Coosje; Visser, Marjolein; Brouwer, Ingeborg A

    2016-08-01

    Nutritional intakes of food bank recipients and consequently their health status largely rely on the availability and quality of donated food in provided food parcels. In this cross-sectional study, the nutritional quality of ninety-six individual food parcels was assessed and compared with the Dutch nutritional guidelines for a healthy diet. Furthermore, we assessed how food bank recipients use the contents of the food parcel. Therefore, 251 Dutch food bank recipients from eleven food banks throughout the Netherlands filled out a general questionnaire. The provided amounts of energy (19 849 (sd 162 615) kJ (4744 (sd 38 866) kcal)), protein (14·6 energy percentages (en%)) and SFA (12·9 en%) in a single-person food parcel for one single day were higher than the nutritional guidelines, whereas the provided amounts of fruits (97 (sd 1441) g) and fish (23 (sd 640) g) were lower. The number of days for which macronutrients, fruits, vegetables and fish were provided for a single-person food parcel ranged from 1·2 (fruits) to 11·3 (protein) d. Of the participants, only 9·5 % bought fruits and 4·6 % bought fish to supplement the food parcel, 39·4 % used all foods provided and 75·7 % were (very) satisfied with the contents of the food parcel. Our study shows that the nutritional content of food parcels provided by Dutch food banks is not in line with the nutritional guidelines. Improving the quality of the parcels is likely to positively impact the dietary intake of this vulnerable population subgroup. PMID:27229880

  5. Evaluation study of the California Expanded Food and Nutrition Education Program: 24-hour food recall data.

    PubMed

    Del Tredici, A M; Joy, A B; Omelich, C L; Laughlin, S G

    1988-02-01

    The California Expanded Food and Nutrition Education program (EFNEP) Evaluation Study evaluated the effectiveness of the California program. The eating habits of 683 persons were studied in a group receiving EFNEP instruction (355 participants) and a control group (328 participants) that received no instruction. The 24-hour food recall was used to assess eating habits using the Synectics method. At the beginning of the study, there were no differences in food recall scores between the EFNEP and the control groups. After 6 months of instruction in the EFNEP group, there was a significant increase in food recall score for that group and no change in the control group. The improvements observed in the EFNEP group resulted from increased intakes from the milk, protein, and fruit and vegetable food groups. The program characteristics that led to those changes were determined to be in the length of the EFNEP visit, the number of EFNEP visits, and the EFNEP instruction topics. These results show that the California EFNEP is effective in producing significant changes in the eating habits of the low-income individuals it serves. PMID:3339205

  6. Nutrition Content of Food and Beverage Products on Web Sites Popular With Children

    PubMed Central

    Lingas, Elena O.; Bukofzer, Eliana

    2009-01-01

    We assessed the nutritional quality of branded food and beverage products advertised on 28 Web sites popular with children. Of the 77 advertised products for which nutritional information was available, 49 met Institute of Medicine criteria for foods to avoid, 23 met criteria for foods to neither avoid nor encourage, and 5 met criteria for foods to encourage. There is a need for further research on the nature and extent of food and beverage advertising online to aid policymakers as they assess the impact of this marketing on children. PMID:19443816

  7. Nutrition content of food and beverage products on Web sites popular with children.

    PubMed

    Lingas, Elena O; Dorfman, Lori; Bukofzer, Eliana

    2009-11-01

    We assessed the nutritional quality of branded food and beverage products advertised on 28 Web sites popular with children. Of the 77 advertised products for which nutritional information was available, 49 met Institute of Medicine criteria for foods to avoid, 23 met criteria for foods to neither avoid nor encourage, and 5 met criteria for foods to encourage. There is a need for further research on the nature and extent of food and beverage advertising online to aid policymakers as they assess the impact of this marketing on children. PMID:19443816

  8. Functional Foods Programs Serve as a Vehicle to Provide Nutrition Education to Groups

    ERIC Educational Resources Information Center

    Cirignano, Sherri M.

    2011-01-01

    An increase in consumer interest in functional foods provides an opportunity for FCS educators to use this topic in Extension programming to promote current nutrition recommendations. The Functional Foods for Life Educational Programs (FFL) are a curriculum of six evidence-based mini-seminars that highlight specific functional foods that have the…

  9. Food Sanitation and Safety Self-Assessment Instrument for School Nutrition Programs.

    ERIC Educational Resources Information Center

    California State Dept. of Education, Sacramento.

    Like food-service establishments, child nutrition programs are responsible for preserving the quality and wholesomeness of food. Proper food-handling practices prevent contamination and job-related accidents. Application of the evaluation instrument presented in this document to individual programs helps to define proper practices, assess the…

  10. Scientific Method and the Regulation of Health and Nutritional Claims by the European Food Safety Authority

    ERIC Educational Resources Information Center

    Hoad, Darren

    2011-01-01

    The protection of European consumers from the false or misleading scientific and nutritional claims of food manufacturers took a step forward with the recent opinions of the European Food Safety Authority (EFSA). As a risk assessment agency, the EFSA recently assessed and rejected a vast number of food claim forcing the withdrawal of many claims…

  11. Food and Nutrition. Volume II. Units VI-VIII: Fruit, Fats, Vegetables, Legumes, Grains, Meats.

    ERIC Educational Resources Information Center

    Honse, Elizabeth Linsenbardt

    These instructional materials are intended as a guide for the instructor of a secondary home economics course in food and nutrition. Topics covered in the three units are time, energy, and resource management; selection, care, preparation, and storage of food (seven lessons on dairy foods; fats and oils; cereals and breads; fruits and vegetables;…

  12. State of the States: A Profile of Food and Nutrition Programs across the Nation. [2002 Update].

    ERIC Educational Resources Information Center

    Hess, Doug; Weill, Jim

    Noting that problems of high rates of poverty, hunger, and food insecurity will persist unless steps are taken to reduce them, this report of the Food Research and Action Center details food and nutrition programs throughout the country. The report, designed for use by the federal government, states, localities, advocates, religious organizations,…

  13. State of the States: A Profile of Food and Nutrition Programs across the Nation.

    ERIC Educational Resources Information Center

    Hess, Doug; Weill, Jim

    Noting that problems of high rates of poverty, hunger, and food insecurity will persist unless steps are taken to reduce them, this report of the Food Research and Action Center details food and nutrition programs throughout the country. The report, designed for use by federal government, states, localities, advocates, religious organizations,…

  14. State of the States: A Profile of Food and Nutrition Programs across the Nation. [2000 Update].

    ERIC Educational Resources Information Center

    Food Research and Action Center, Washington, DC.

    Noting that persistent poverty, hunger, and food insecurity remain an important challenge in the United States, this report of the Food Research and Action Center details food and nutrition programs throughout the country. The report, designed for use by governments, advocates, religious organizations, schools, service providers, and non-profit…

  15. Gathering Food and Nutrition Information from Migrant Farmworker Children through In-Depth Interviews.

    ERIC Educational Resources Information Center

    Fishman, Amy; Pearson, Karl; Reicks, Marla

    1999-01-01

    In-depth interviews with 22 children in migrant work camps (ages 9 through 12) indicated that most were significantly involved in family food preparation, but less in food purchasing. They did not prepare or plan meals based on knowledge of nutrition of safe food-handling practices. (SK)

  16. Artificial Nutrition (Food) and Hydration (Fluids) at the End of Life

    MedlinePlus

    Artificial Nutrition (Food) and Hydration (Fluids) at the End of Life It is very common for doctors to provide fluids and food to people who are very sick ... to understand how the body processes food and fluids. The information below explains the medical facts about ...

  17. The Good Food Junction: a Community-Based Food Store Intervention to Address Nutritional Health Inequities

    PubMed Central

    Muhajarine, Nazeem; Ridalls, Tracy; Abonyi, Sylvia; Vatanparast, Hassan; Whiting, Susan; Walker, Ryan

    2016-01-01

    Background This is a 2-year study to assess the early impacts of a new grocery store intervention in a former food desert. Objective The purpose of the study is to understand the early health effects of the introduction of a large-scale food and nutrition-focused community-based population health intervention, the Good Food Junction (GFJ) Cooperative Store, in a geographically bounded group of socially disadvantaged neighborhoods (the “core neighborhoods”) in a midsized Canadian city. The GFJ grocery store was tasked with improving the access of residents to healthy, affordable food. The 5 research questions are: (1) What is the awareness and perception of the GFJ store among residents of the core neighborhoods? (2) Are there differences in awareness and perception among those who do and do not shop at the GFJ? (3) Will healthy food purchasing at the GFJ by residents of the core neighborhoods change over time, and what purchases are these individuals making at this store? (4) What early impact(s) will the GFJ have on key health-related outcomes (such as household food security status, vegetable and fruit intake, key aspects of self-reported mental health, self-reported health)? and (5) Are the effects of the intervention seen for specific vulnerable population groups, such as Aboriginal people, seniors (65 years old or older) and new immigrants (settled in Saskatoon for less than 5 years)? Methods The research project examined initial impacts of the GFJ on the health of the residents in surrounding neighborhoods through a door-to-door cross-sectional survey of food access and household demographics; an examination of GFJ sales data by location of shoppers' residences; and a 1-year, 3-time-point longitudinal study of self-reported health of GFJ shoppers. Results Analyses are on-going, but preliminary results show that shoppers are using the store for its intended purpose, which is to improve access to healthy food in a former food desert. Conclusions To our

  18. Practitioners' opinions on Food and Nutrition Care Indicators in assisted living facilities for older adults.

    PubMed

    Chao, Shirley Y; Dwyer, Johanna T; Houser, Robert F; Tennstedt, Sharon; Jacques, Paul

    2008-09-01

    This study assessed the utility of the 57-indicator Food and Nutrition Care Indicators Checklist for assessing food and nutrition services in assisted-living facilities for older adults among registered dietitians (RDs). They were members of two American Dietetic Association practice groups focusing on aging and long-term care and were also employed in assisted-living facilities. The 1,281 respondents rated the importance of each checklist item and provided their views on the role of assisted-living facilities and their level of agreement with statements regarding the importance of residents' autonomy for making food choices and their ability to make wise dietary choices. Registered dietitians practicing in assisted-living facilities considered all of the domains on food and nutrition quality indicators on the Food and Nutrition Care Indicators Checklist to be highly important (92% of dining room environment items, 83% of foodservice operations, 92% of general nutrition, and 89% of therapeutic nutrition items). They preferred a service style that included both health and amenities, as did national health and aging experts. Registered dietitians should work with other professionals to further validate the checklist, promote its use, and establish optimal service models for food and nutrition services in assisted-living facilities for older adults. PMID:18755327

  19. A Statistical Analysis of a Traffic-Light Food Rating System to Promote Healthy Nutrition and Body Weight

    PubMed Central

    Larrivee, Sandra; Greenway, Frank L.; Johnson, William D.

    2015-01-01

    Background: Restaurant eating while optimizing nutrition and maintaining a healthy weight is challenging. Even when nutritional information is available, consumers often consider only calories. A quick and easy method to rate both caloric density and nutrition is an unmet need. A food rating system created to address that need is assessed in this study. Methods: The food rating system categorizes food items into 3 color-coded categories: most healthy (green), medium healthy (yellow), or least healthy (red) based on calorie density and general nutritional quality from national guidelines. Nutritional information was downloaded from 20 popular fast-food chains. Nutritional assessments and the 3 color coded categories were compared using the Wilcoxon and Median tests to demonstrate the significance of nutrition differences. Results: Green foods were significantly lower than yellow foods, which in turn were significantly lower than red foods, for calories and calories from fat, in addition to content of total fat, saturated fat and carbohydrates per 100 g serving weight (all P < .02). The green foods had significantly lower cholesterol than the yellow (P = .0006) and red (P < .0001) foods. Yellow foods had less sugar than red foods (P < .0001). Yellow foods were significantly higher in dietary fiber than red foods (P = .001). Conclusion: The food rating color-coded system identifies food items with superior nutrition, and lower caloric density. The smartphone app, incorporating the system, has the potential to improve nutrition; reduce the risk of developing diabetes, hypertension, heart disease, and stroke; and improve public health. PMID:26134833

  20. QR Codes: Outlook for Food Science and Nutrition.

    PubMed

    Sanz-Valero, Javier; Álvarez Sabucedo, Luis M; Wanden-Berghe, Carmina; Santos Gago, Juan M

    2016-04-25

    QR codes opens up the possibility to develop simple-to-use, cost-effective-cost, and functional systems based on the optical recognition of inexpensive tags attached to physical objects. These systems, combined with Web platforms, can provide us with advanced services that are already currently broadly used on many contexts of the common life. Due to its philosophy, based on the automatic recognition of messages embedded on simple graphics by means of common devices such as mobile phones, QR codes are very convenient for the average user. Regretfully, its potential has not yet been fully exploited in the domains of food science and nutrition. This paper points out some applications to make the most of this technology for these domains in a straightforward manner. For its characteristics, we are addressing systems with low barriers to entry and high scalability for its deployment. Therefore, its launching among professional and final users is quite simple. The paper also provides high-level indications for the evaluation of the technological frame required to implement the identified possibilities of use. PMID:26047907

  1. [Demographic dynamics in the food-nutrition problem: the search for effective strategies in Latin America].

    PubMed

    Teller, C H; Culagovski, M; del Canto, J; Sáenz, L; Aranda-Pastor, J

    1982-09-01

    This paper addresses the interrelationship between the food and nutrition problem and population problems in Latin America within a global focus. A basic framework is presented which defines four demographic problems highly related with the food and nutrition situation: The underutilization of the labor force; the accelerated growth of the marginal population; the poor geographic distribution and rapid urbanization; and the high rates of infant and child mortality. Findings from the recent experience of demography in food and nutrition planning in the last four years in Central America and Panama are outlined, and strategies are recommended for the development of different types of programs and projects in population-nutrition. Finally, a list of applied research, basic information and direct action projects in population-nutrition that have been detected as needed by most of the Central American countries, is presented. PMID:6820623

  2. Creating Healthful Home Food Environments: Results of a Study with Participants in the Expanded Food and Nutrition Education Program

    ERIC Educational Resources Information Center

    Cullen, Karen Weber; Smalling, Agueda Lara; Thompson, Debbe; Watson, Kathleen B.; Reed, Debra; Konzelmann, Karen

    2009-01-01

    Objective: To evaluate a modified curriculum for the 6-session Texas Expanded Food and Nutrition Education Program (EFNEP) promoting healthful home food environments and parenting skills related to obesity prevention. Design: Two-group randomized control trial; intervention versus usual EFNEP curriculum. Setting: Texas EFNEP classes. Participants:…

  3. How the Nutritional Foods in the Schools Committee of the Sudbury Board of Education Developed a Food Services Policy.

    ERIC Educational Resources Information Center

    Yackman, Bernardine

    This paper chronicles the attempt by the Sudbury Board of Education (Ontario) to minimize the addiction of the children and teenagers in its schools to "junk foods." The plan involved the teaching of good eating habits and the principles of nutrition in food choices. The program used a variety of pedagogical and merchandising strategies to effect…

  4. Creating healthful home food environments: Results of a study with participants in the Expanded Food and Nutrition Education Program

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Our objective was to evaluate a modified curriculum for the 6-session Texas Expanded Food and Nutrition Education Program (EFNEP), promoting healthful home food environments and parenting skills related to obesity prevention. We used a two-group randomized control trial: intervention versus usual EF...

  5. Food and nutrition care indicators: experts' views on quality indicators for food and nutrition services in assisted-living facilities for older adults.

    PubMed

    Chao, Shirley Y; Houser, Robert F; Tennstedt, Sharon; Jacques, Paul; Dwyer, Johanna T

    2007-09-01

    This study assessed the views of 153 national experts in nutrition, health, and aging services in assisted-living facilities; including gerontological nutrition (39%), foodservice (14%), aging and disability (22%), geriatric medicine (9%), and assisted living (16%); on the practices that serve as indicators of the quality of food and nutrition services provided in assisted-living facilities and ascertained the most favored style of service delivery: health, amenities, or both. An 88-item Food and Nutrition Care Indicators survey was developed from assisted-living facility regulations in 50 states and other quality indicators of nutrition services. Respondents rated each item on a scale from 1 (not important) to 5 (extremely important). Results show that at least 80% of experts rated the majority of indicators in each domain as highly important (57% of dining room, 67% of foodservice indicators, 65% of general nutrition, and 70% of therapeutic nutrition indicators). Most experts (89%) rated a combination of indicators that included both health (general and therapeutic) and amenities service styles as being highly important. The 57 items rated most important were consolidated into a checklist. A service model that incorporates all of these elements appears to be most appropriate. PMID:17761237

  6. Food price policies improve diet quality while increasing socioeconomic inequalities in nutrition

    PubMed Central

    2014-01-01

    Background Prices are an important determinant of food choices. Consequently, food price policies (subsidies and/or taxes) are proposed to improve the nutritional quality of diets. The aim of the present study was to explore the impact of food price policies on the expenditures and nutritional quality of the food baskets chosen by low- and medium-income households. Methods Experimental economics was used to examine two price manipulations: i) a fruit and vegetable price subsidy named “fruit and vegetables condition”; ii) a healthy-product subsidy coupled with an unhealthy-product tax named “nutrient profile condition”. The nutrient profiling system called SAIN,LIM was used. This system classifies each individual food according to its overall nutritional quality which then allows for a food item to be taxed or subsidized. Women from low- (n = 95) and medium-incomes (n = 33) selected a daily food basket, first, at current prices and then at manipulated prices. The redistributive effects of experimental conditions were assessed by comparing the extent of savings induced by subsidies and of costs generated by the tax on the two income groups. Energy density (kcal/100 g), free sugars (% energy) and the mean adequacy ratio (MAR) were used as nutritional quality indicators. Results At baseline (before price manipulations), low-income women selected less expensive and less healthy baskets than medium-income ones. After price manipulations expenditures for both income group decreased significantly, whereas, the nutritional quality improved (energy density decreased, the MAR increased). Additionally, the redistributive effects were less favourable for low-income women and their nutritional quality improvements from baseline were significantly lower. Conclusion Low-income women derived fewer financial and nutritional benefits from implemented food subsidies and taxes than medium-income women. This outcome suggests that food price policies may improve diet

  7. Ultra-processed foods and the nutritional dietary profile in Brazil.

    PubMed

    Costa Louzada, Maria Laura da; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

    2015-01-01

    OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF - Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed. RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet. CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods

  8. Ultra-processed foods and the nutritional dietary profile in Brazil

    PubMed Central

    Louzada, Maria Laura da Costa; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

    2015-01-01

    OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF – Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed. RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet. CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods

  9. Nutrition recommendations and the Children's Food and Beverage Advertising Initiative's 2014 approved food and beverage product list.

    PubMed

    Schermbeck, Rebecca M; Powell, Lisa M

    2015-01-01

    We compare the Children's Food and Beverage Advertising Initiative's (CFBAI's) April 2014 list of food and beverage products approved to be advertised on children's television programs with the federal Interagency Working Group's nutrition recommendations for such advertised products. Products were assessed by using the nutrients to limit (saturated fat, trans fat, sugar, and sodium) component of the Interagency Working Group's recommendations. Fifty-three percent of the listed products did not meet the nutrition recommendations and, therefore, were ineligible to be advertised. We recommend continued monitoring of food and beverage products marketed to children. PMID:25906434

  10. The National Kidney Foundation Council on Renal Nutrition addresses the Food and Drug Administration.

    PubMed

    Gutekunst, Lisa

    2014-11-01

    On July 24, 2014, the Food and Drug Administration (FDA) held an open forum to review proposed changes to the Nutrition Facts Label and to allow for public comment on these changes. Lisa Gutekunst, MSEd, RD, CSR, CDN, Chair of the National Kidney Foundation Council on Renal Nutrition, lobbied the FDA to add phosphorus to the Nutrition Facts Label. This is her address to the FDA. PMID:25443545

  11. [Contributions by food demand studies to the development of public policies in nutrition].

    PubMed

    Sarti, Flávia Mori; Claro, Rafael Moreira; Bandoni, Daniel Henrique

    2011-04-01

    Food choice in diet composition is a determinant of individual health status. Currently, there are gradually fewer conditions involving food scarcity and more involving excess food. Changes in income and relative prices generate measurable effects on the population's food intake patterns. Economic models have significant explanatory power for food demand, and the interactions between consumption, income, and prices are usually expressed as elasticity. However, the construction of some studies shows important shortcomings, especially for public policy application. This conceptual article discusses the potential contribution of food demand studies, suggesting improvements in the structural design of such studies with the inclusion of current nutritional concepts for redirecting the nutritional transition from under-nutrition to healthy eating, avoiding the present trend towards epidemic obesity. PMID:21603747

  12. An Economic Evaluation of the Expanded Food and Nutrition Education Program

    ERIC Educational Resources Information Center

    Dollahite, Jamie; Kenkel, Donald; Thompson, C. Scott

    2008-01-01

    Objective: To evaluate the New York State Expanded Food and Nutrition Education Program using economic methodology. Design: Data were collected by nutrition educators in a pretest, posttest design with an epidemiological modeling approach to assess costs and estimate potential health benefits of the state program. Setting: Cooperative Extension,…

  13. Cultural Immersion Experience: Promoting an Understanding of Mexican American Nutrition and Food Traditions

    ERIC Educational Resources Information Center

    Gilboy, Mary Beth; Bill, Debra E.

    2011-01-01

    A week long immersion experience in Guanajuato, Mexico provided an opportunity for public health and nutrition students to improve their understanding of Mexican culture, nutrition, and food traditions. The experience positively impacted the students' understanding of the importance of cultural sensitivity in working with the local Mexican…

  14. Perspectives and Future Directions Concerning Fresh, Whole Foods in Montana School Nutrition Programs

    ERIC Educational Resources Information Center

    Stephens, Lacy; Byker Shanks, Carmen J.; Roth, Aubree; Bark, Katie

    2015-01-01

    Purpose/Objectives: To meet new USDA school meal standards, school nutrition programs may need to transition from a "heat and serve" meal preparation approach to increased scratch cooking and use of fresh, whole foods. This study aims to assess the attitudes, motivations, and barriers for Montana school nutrition professionals and key…

  15. Motivation, Confidence, and Control; Unraveling Active Learning for Nutrition and Food Undergraduates

    ERIC Educational Resources Information Center

    Paxman, Jenny R.; Nield, Kevin; Hall, Anna C.

    2011-01-01

    Abstract: Nutrition and food students at Sheffield Hallam University completed an "active learning" assessment as part of a final year module, Applied Nutrition 2. The purpose of the "active learning" assessment was to encourage and enhance learner autonomy. The assessment consisted of 5 main stages: a briefing, thought shower, oral business…

  16. Food: Where Nutrition Politics and Culture Meet. An Activities Guide for Teachers.

    ERIC Educational Resources Information Center

    Katz, Deborah; Goodwin, Mary T.

    This book is designed to provide a comprehensive and contemporary view of food and nutrition for secondary level students. The activities and text address fundamental nutrition issues in a wide range of disciplines such as economics, government, anthropology, biology and journalism. The following major topics are covered: 1) eating patterns; 2)…

  17. Every Child's Right to Food: A Handbook on Federally-Funded Child Nutrition Programs.

    ERIC Educational Resources Information Center

    Children's Rights Group, San Francisco, CA.

    In recognition of the fact that food is an important step in the educational process and in order to generate new child nutrition programs in communities across the nation (especially in rural communities with significant numbers of migrant farmworkers' children), basic information is presented about four federally funded child nutrition programs.…

  18. Child Nutrition Programs: Child and Adult Care Food Program. Family Day Care Home Handbook.

    ERIC Educational Resources Information Center

    Oklahoma State Dept. of Education, Oklahoma City.

    This handbook details requirements for family day care homes in Oklahoma for providing child nutrition through the Child and Adult Care Food Program. The handbook includes contact information for state consultants. The basic responsibilities for sponsors of family day care home child nutrition programs are outlined, and the sponsoring organization…

  19. The nutritional and hedonic value of food modulate sexual receptivity in Drosophila melanogaster females

    PubMed Central

    Gorter, Jenke A.; Jagadeesh, Samyukta; Gahr, Christoph; Boonekamp, Jelle J.; Levine, Joel D.; Billeter, Jean-Christophe

    2016-01-01

    Food and sex often go hand in hand because of the nutritional cost of reproduction. For Drosophila melanogaster females, this relationship is especially intimate because their offspring develop on food. Since yeast and sugars are important nutritional pillars for Drosophila, availability of these foods should inform female reproductive behaviours. Yet mechanisms coupling food and sex are poorly understood. Here we show that yeast increases female sexual receptivity through interaction between its protein content and its odorous fermentation product acetic acid, sensed by the Ionotropic odorant receptor neuron Ir75a. A similar interaction between nutritional and hedonic value applies to sugars where taste and caloric value only increase sexual receptivity when combined. Integration of nutritional and sensory values would ensure that there are sufficient internal nutrients for egg production as well as sufficient environmental nutrients for offspring survival. These findings provide mechanisms through which females may maximize reproductive output in changing environments. PMID:26777264

  20. Food for Thought. Home Ec and Science Teachers Share Expertise in a Nutrition Course.

    ERIC Educational Resources Information Center

    Freeman, Marie

    1992-01-01

    A team-taught nutrition science class at a Tennessee high school incorporates scientific reasoning and critical thinking. It includes a strong laboratory emphasis, investigating the chemical reactions and properties of food. (SK)

  1. [Street food in the national agenda of food and nutrition security: an essay for sanitary qualification in Brazil].

    PubMed

    Bezerra, Aída Couto Dinucci; Mancuso, Ana Maria Cervato; Heitz, Sarah Jeanne Jorge

    2014-05-01

    In 2014, the World Cup will be staged in Brazil. Is Brazil able to ensure safe street food is on offer? This paper seeks to elicit reflection on some problems relating to the sale of street food, thereby contributing to highlight this theme in the food security agenda in Brazil. The scope of this study is exclusively street food. Care is taken not to reduce the broader concepts of food security and the importance of sanitary and hygienic handling is stressed as one of the core components of food and nutrition security. In this context the following aspects are discussed: the credibility of the official data on insanitary outbreaks related to street food; street food security compared to that in other eating environments; and the training of people to modify inadequate food handling practices. Thus, in the discussion about problems in the street food market it is essential to improve the quantity and quality of the training of food handlers in order to implement food and nutrition security as promoting the human right to adequate food and ensure that the topic is urgently included on the national calendar of public health debates. PMID:24897213

  2. The impact of globalisation, free trade and technology on food and nutrition in the new millennium.

    PubMed

    McMichael, P

    2001-05-01

    The millennium promises a dramatic politicisation of the food question. In addition to the prominent issues of food security, hunger and nutrition, bioengineering, food safety and quality, there are related issues of environmental sustainability, power, sovereignty and rights. All these issues are deeply implicated in the current corporate form of globalisation, which is transforming historic global arrangements by subordinating public institutions and the question of food security to private solutions. The present paper questions the self-evident association between globalisation and nutritional improvement. PMID:11681637

  3. The impact of nutritional policy on socioeconomic disparity in the unhealthy food intake among Korean adolescents.

    PubMed

    Kim, Kirang; Park, Sun Min; Oh, Kyung Won

    2013-12-01

    The objectives of this study were to examine the trend in unhealthy food intake by socioeconomic position (SEP) and to determine whether the government's nutritional policies affect socioeconomic disparity in the food intake among adolescents. Data were from the six independent cross-sectional survey data (2006-2011) of Korea Youth Risk Behavior Web-based Survey and included 445,287 subjects aged 12-18 years. The unhealthy food intake was assessed by food frequency intake and SEP was evaluated with the family affluence scale. We observed that unhealthy food intakes decreased through the years, showing the apparent decline when nutritional policies focusing on the restriction of unhealthy foods were implemented, and the trend was all same in the different SEP groups. The pattern of unhealthy food intakes by SEP has changed before and after implementation of the policies. The intakes of carbonated beverages, fast food, and confectioneries were higher in the higher SEP group before implementation of the policies but the difference was not shown after implementation of the policies. The intake of instant noodles was consistently higher in the lower SEP group. The risk of frequent consumption of unhealthy foods was generally more decreased through the years in the higher SEP group than the lower SEP group. In conclusion, this study found the positive effect of nutritional policy on unhealthy food intake among adolescents and the high SEP group appeared to undergo greater desirable changes in dietary behaviors after implementation of nutritional policies than the low SEP group. PMID:24056208

  4. Not just fibre--the nutritional consequences of refined carbohydrate foods.

    PubMed

    Heaton, K W; Emmett, P M; Henry, C L; Thornton, J R; Manhire, A; Hartog, M

    1983-01-01

    The dietary intake of 28 volunteers was assessed over two 6-week periods while they ate, alternately, a diet containing refined carbohydrate foods in commonly consumed amounts and a diet virtually devoid of such foods. The following nutritional effects of refined foods were observed: increased energy intake (except in low consumers of sugar), decreased intake of dietary fibre, and decreased intake of nearly all the vitamins and minerals recorded in tables of food composition. These effects may have harmful consequences. PMID:6302034

  5. Sustainable diets: The interaction between food industry, nutrition, health and the environment.

    PubMed

    Alsaffar, Ayten Aylin

    2016-03-01

    Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth's natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this. PMID:25680370

  6. 21 CFR 101.43 - Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling...

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... guidelines for the voluntary nutrition labeling of raw fruit, vegetables, and fish. 101.43 Section 101.43... FOR HUMAN CONSUMPTION FOOD LABELING Specific Nutrition Labeling Requirements and Guidelines § 101.43 Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling of raw...

  7. 21 CFR 101.43 - Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling...

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... guidelines for the voluntary nutrition labeling of raw fruit, vegetables, and fish. 101.43 Section 101.43... FOR HUMAN CONSUMPTION FOOD LABELING Specific Nutrition Labeling Requirements and Guidelines § 101.43 Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling of raw...

  8. 21 CFR 101.43 - Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling...

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... guidelines for the voluntary nutrition labeling of raw fruit, vegetables, and fish. 101.43 Section 101.43... FOR HUMAN CONSUMPTION FOOD LABELING Specific Nutrition Labeling Requirements and Guidelines § 101.43 Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling of raw...

  9. 21 CFR 101.43 - Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling...

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... guidelines for the voluntary nutrition labeling of raw fruit, vegetables, and fish. 101.43 Section 101.43... FOR HUMAN CONSUMPTION FOOD LABELING Specific Nutrition Labeling Requirements and Guidelines § 101.43 Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling of raw...

  10. 21 CFR 101.43 - Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling...

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... guidelines for the voluntary nutrition labeling of raw fruit, vegetables, and fish. 101.43 Section 101.43... FOR HUMAN CONSUMPTION FOOD LABELING Specific Nutrition Labeling Requirements and Guidelines § 101.43 Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling of raw...

  11. Formative assessment in the development of an obesity prevention component for the Expanded Food and Nutrition Education Program in Texas

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study conducted formative research (surveys, focus groups); to assess the nutrition education needs of clients in the Texas Expanded Food and Nutrition Education Program prior to curriculum revision. Current participants in the Expanded Food and Nutrition Education Program from 3 Texas cities (...

  12. Food lobbies, the food pyramid, and U.S. nutrition policy.

    PubMed

    Nestle, M

    1993-01-01

    The U.S. Department of Agriculture's 1991 withdrawal of its Eating Right Pyramid food guide in response to pressure from meat and dairy producers was only the latest in a long series of industry attempts to influence federal dietary recommendations. Such attempts began when diet-related health problems in the United States shifted in prevalence from nutrient deficiencies to chronic diseases, and dietary advice shifted from "eat more" to "eat less." The Pyramid controversy focuses attention on the conflict between federal protection of the rights of food lobbyists to act in their own self-interest, and federal responsibility to promote the nutritional health of the public. Since 1977, for example, under pressure from meat producers, federal dietary advice has evolved from "decrease consumption of meat" to "have two or three (daily) servings." Thus, this recent incident also highlights the inherent conflict of interest in the Department of Agriculture's dual mandates to promote U.S. agricultural products and to advise the public about healthy food choices. PMID:8375951

  13. Position of the American Dietetic Association: total diet approach to communicating food and nutrition information.

    PubMed

    Nitzke, Susan; Freeland-Graves, Jeanne

    2007-07-01

    It is the position of the American Dietetic Association that the total diet or overall pattern of food eaten is the most important focus of a healthful eating style. All foods can fit within this pattern, if consumed in moderation with appropriate portion size and combined with regular physical activity. The American Dietetic Association strives to communicate healthful eating messages to the public that emphasize a balance of foods, rather than any one food or meal. Public policies that support the total diet approach include the Dietary Guidelines for Americans, MyPyramid, the DASH Diet (Dietary Approaches to Stop Hypertension), Dietary Reference Intakes, and nutrition labeling. The value of a food should be determined within the context of the total diet because classifying foods as "good" or "bad" may foster unhealthful eating behaviors. Alternative approaches may be necessary in some health conditions. Eating practices are dynamic and influenced by many factors, including taste and food preferences, weight concerns, physiology, lifestyle, time challenges, economics, environment, attitudes and beliefs, social/cultural influences, media, food technology, and food product safety. To increase the effectiveness of nutrition education in promoting sensible food choices, food and nutrition professionals should utilize appropriate behavioral theory and evidence-based strategies. A focus on moderation and proportionality in the context of a healthful lifestyle, rather than specific nutrients or foods, can help reduce consumer confusion. Proactive, empowering, and practical messages that emphasize the total diet approach promote positive lifestyle changes. PMID:17682300

  14. Achieving a transparent, actionable framework for public-private partnerships for food and nutrition research.

    PubMed

    Alexander, Nick; Rowe, Sylvia; Brackett, Robert E; Burton-Freeman, Britt; Hentges, Eric J; Kretser, Alison; Klurfeld, David M; Meyers, Linda D; Mukherjea, Ratna; Ohlhorst, Sarah

    2015-06-01

    Officers and other representatives of more than a dozen food-, nutrition-, and health-related scientific societies and organizations, food industry scientists, and staff of the USDA, the CDC, the Food and Drug Administration, and the NIH convened on 8 December 2014 in Washington, DC, to reach a consensus among individuals participating on guiding principles for the development of research-oriented, food- and nutrition-related public-private partnerships. During the daylong working meeting, participants discussed and revised 12 previously published guidelines to ensure integrity in the conduct of food and nutrition research collaborations among public, nonprofit, and private sectors. They agreed to reconvene periodically to reassess the public-private partnership principles. This article presents the guiding principles and potential benefits, outlines key discussion points, and articulates points of agreement and reservation. PMID:26034107

  15. Child-specific food insecurity and its sociodemographic and nutritional determinants among Iranian schoolchildren.

    PubMed

    Alipour, Beytollah; Abbasalizad Farhangi, Mahdieh; Asghari, Somayye; Amirkhizi, Farshad; Dahri, Monireh; Abedimanesh, Nasim; Farsad-Naimi, Alireza; Hojegani, Shiva

    2016-01-01

    Despite strong evidence of the prevalence of food insecurity in adults and households with children in different areas of Iran, the prevalence of child-specific food insecurity in Iran and especially in Tabriz has not been evaluated. Therefore, the objective of the current study is to evaluate the prevalence of food insecurity in schoolchildren and to identify its social, demographic, and nutritional determinants in Tabriz, Iran. This cross-sectional study was conducted between April and September 2014 among 330 schoolchildren aged 7-11 years comprising 170 boys and 160 girls from ten public schools in Tabriz, Iran. Demographic and socioeconomic factors had been obtained from participants. Food security status was assessed by an eight-item U.S. Department of Agriculture (USDA) Food Security Module previously validated for use in Iran. Dietary information was obtained by a food frequency questionnaire (FFQ). In our findings, the prevalence of food insecurity among children was 30% with 29.1% being low food secure and 0.9% being very low food secure. Mean weight for age Z-score (WAZ) in the food insecure group was significantly lower than in the food secure group. The prevalence of food insecurity was more prevalent in boys (p = .006). Food insecure children had a significantly lower intake of energy, carbohydrate, protein, and meat (p < .001) and higher prevalence of wasting compared with their counterparts in the food secure group (p = .004). These results suggest a proportionally high prevalence of food insecurity in schoolchildren in Tabriz and its significant association with poor nutritional status and dietary habits. Our findings also ensures the necessity of nutritional support programs and nutritional education in Iranian low-income families to improve their overall health. PMID:26813700

  16. [Transforming the hunger problem into food and nutritional approach: a continuous social inequality].

    PubMed

    Pinheiro, Anelise Rizzolo de Oliveira; de Carvalho, Maria de Fátima Cruz Correia

    2010-01-01

    The origin of the social (public) politics related to food and nutrition in Brazil has a discontinuous and neglected course by the Brazilian State throughout its history. The objective of this article is to rescue this process and to identify elements that interfere in the insertion of the food and nutrition question in the Brazilian politics agenda. Thus, it reviews the politics and social programs formulated since the decade of 40s aimed to solve the problem of hunger in Brazil, identifying the changes of an epidemiological and nutritional transition of the local population. It is necessary to progress in the agreement of the biological manifestations of the hunger: malnutrition or obesity (bad nutrition) is reflected on a social development model that privileges the capital in detriment of the welfare state. Also it reflects the alimentary and nutritional context, therefore the submission of the society to the capital reflecting in the ways of eating, living, falling ill and dying. PMID:20169239

  17. Food insufficiency in the households of reproductive-age Ecuadorian women: association with food and nutritional status indicators.

    PubMed

    Weigel, M Margaret; Armijos, Maria Mercedes

    2015-01-01

    Data from a nationally representative survey of Ecuadorian households with reproductive-aged women (n = 10,784) were used to analyze the prevalence of household food insufficiency (HFI) and its association with sociodemographic characteristics, food acquisition and expenditure patterns, dietary diversity, and anthropometric indicators. Fifteen percent of households had food insufficiency and 15% had marginal food sufficiency. HFI was associated with poverty-linked indicators. Marginally food sufficient households reported social and economic capital than food which appeared protective against HFI. Food insufficiency was associated with reduced household acquisition/expenditures on high quality protein and micronutrient-rich food sources. HFI was not associated with adult or adolescent female overweight/obesity but was associated with short adult stature (< 1.45 m). The ongoing nutrition transition in Ecuador is expected to continue to modify population food security, diet, and nutrition. Systematic surveillance of household level food security is needed to inform recent food-related policies and programs implemented by the Ecuadorian government. PMID:25347579

  18. Leader's Handbook for a Nutrition and Food Course. Parent Education in Nutrition and Food: A Series of Ten Lessons for Parents.

    ERIC Educational Resources Information Center

    Murrah, Pauline

    This booklet presents a 10-lesson curriculum guide for teaching mothers of Head Start children to plan, purchase, prepare, and serve food more efficiently and economically. Leaders of programs in nutrition education for Head Start parents must complete a Leaders Training Course, taught by a professional nutritionist or home economist. The first…

  19. Food and Nutritional Improvement Action of Communities in Japan: Lessons for the World.

    PubMed

    Ishikawa, Midori; Kusama, Kaoru; Shikanai, Saiko

    2015-01-01

    In Japan, the national health policy "Healthy Japan 21 (second term)" was introduced in 2013 to support prevention of lifestyle-related disease. Policy has also been recently revised on the promotion of nutrition education (shokuiku). Community-based food and nutrition actions were developed based on those policies and aimed to reinforce the linkages across the food chain, looking along its length "from field to food", including production, processing, preparation, eating and disposal. Local government is responsible for identifying the important food and nutritional problems, to devise and group effective actions on the basis of local health issues. The National Institute of Public Health (NIPH) is responsible for carrying out public health staff training on policy-based health issues. Training carried out by the NIPH, the Japan Dietetic Association and the Japan Public Health Association was designed to create an enabling environment for nutrition action. The community-based actions, including nutrition education and information, are carried out by several bodies, including local government, schools, facilities, volunteer groups, residents' associations, and commercial companies, to establish sustainable food systems promoting healthy diets. The community-empowering actions and effective cooperation are reported as good practice models in an annual white paper by the Cabinet Office. Japanese dieticians are expected to share their experiences of local nutrition improvement activities in Japan with international colleagues. Experience from elsewhere, including from Japanese dieticians working in developing countries, should also be applied on their return. PMID:26598887

  20. Food-pharma convergence in medical nutrition- best of both worlds?

    PubMed

    Weenen, Tamar C; Ramezanpour, Bahar; Pronker, Esther S; Commandeur, Harry; Claassen, Eric

    2013-01-01

    At present, industries within the health and life science sector are moving towards one another resulting in new industries such as the medical nutrition industry. Medical nutrition products are specific nutritional compositions for intervention in disease progression and symptom alleviation. Industry convergence, described as the blurring of boundaries between industries, plays a crucial role in the shaping of new markets and industries. Assuming that the medical nutrition industry has emerged from the convergence between the food and pharma industries, it is crucial to research how and which distinct industry domains have contributed to establish this relatively new industry. The first two stages of industry convergence (knowledge diffusion and consolidation) are measured by means of patent analysis. First, the extent of knowledge diffusion within the medical nutrition industry is graphed in a patent citation interrelations network. Subsequently the consolidation based on technological convergence is determined by means of patent co-classification. Furthermore, the medical nutrition core domain and technology interrelations are measured by means of a cross impact analysis. This study proves that the medical nutrition industry is a result of food and pharma convergence. It is therefore crucial for medical nutrition companies to effectively monitor technological developments within as well as across industry boundaries. This study further reveals that although the medical nutrition industry's core technology domain is food, technological development is mainly driven by pharmaceutical/pharmacological technologies Additionally, the results indicate that the industry has surpassed the knowledge diffusion stage of convergence, and is currently in the consolidation phase of industry convergence. Nevertheless, while the medical nutrition can be classified as an industry in an advanced phase of convergence, one cannot predict that the pharma and food industry segments

  1. Food Variety as a Predictor of Nutritional Status among Children with Autism

    ERIC Educational Resources Information Center

    Zimmer, Michelle H.; Hart, Laura C.; Manning-Courtney, Patricia; Murray, Donna S.; Bing, Nicole M.; Summer, Suzanne

    2012-01-01

    The frequency of selective eating and nutritional deficiency was studied among 22 children with autism and an age matched typically developing control group. Children with autism ate fewer foods on average than typically developing children. (33.5 vs. 54.5 foods, P less than 0.001) As compared to typical controls, children with autism had a higher…

  2. A Compilation of Information on Computer Applications in Nutrition and Food Service.

    ERIC Educational Resources Information Center

    Casbergue, John P.

    Compiled is information on the application of computer technology to nutrition food service. It is designed to assist dieticians and nutritionists interested in applying electronic data processing to food service and related industries. The compilation is indexed by subject area. Included for each subject area are: (1) bibliographic references,…

  3. Thought for Food: A Starting Point for Children's Nutritional Meals. Accreditation and Beyond Series, Volume I.

    ERIC Educational Resources Information Center

    Nicol, Debbie

    This publication is designed to assist early childhood providers, cooks, and parents in hygienic food preparation and a healthy diet provision for young children in Australian child care. The guide recommends nutritional requirements for children, using the five food groups as a guide for meal planning. The Australian dietary guidelines are also…

  4. The Context for Food Service and Nutrition in the Space Station

    NASA Technical Reports Server (NTRS)

    Glaser, P. E.

    1985-01-01

    Commercial activities in space represent diverse markets where international competitors will be motivated by economic, technical and political considerations. These considerations are given and discussed. The space station program, industrial participation and the potential benefits of commercial activities in space are described. How food service and nutrition affects habitability, effects on physical condition, dietary goals, food preparation and meal service are detailed.

  5. Children's Eating Behavior: The Importance of Nutrition Standards for Foods in Schools

    ERIC Educational Resources Information Center

    Bevans, Katherine B.; Sanchez, Betty; Teneralli, Rachel; Forrest, Christopher B.

    2011-01-01

    Background: To enhance the impact of school nutrition programs on children's health, more information is needed on the associations between healthy and unhealthy food offerings during school lunch periods and children's eating behavior. The purpose of this study is to evaluate the contributions of food offerings and participation in school lunch…

  6. How Do Caregivers from Different Ethnic Groups Perceive Head Start Food and Nutrition Services?

    ERIC Educational Resources Information Center

    Shultz, Jill Armstrong; Liu, Yi-Tzu; Banerjee, Kinkini; Mtika, Annie; Ach, Kay

    1998-01-01

    Caregivers from African American (n=75), Latino (n=25), Vietnamese (n=37), and European American (n=48) backgrounds who brought children to Head Start were interviewed. Most valued the multicultural food experiences and nutrition education in the program. Many felt the program's food services could save them time and money at home. (SK)

  7. Some Sources of Free or Inexpensive Materials About Food and/or Nutrition.

    ERIC Educational Resources Information Center

    Samalonis, B.

    Materials on food and nutrition which are available from nearly 80 sources, are listed in this document. The organizations listed include food producing companies, industry representatives, insurance and utilities companies, and a small number of nonprofit agencies. Materials include informational pamphlets and other publications, recipes,…

  8. The Effect of a Recessionary Economy on Food Choice: Implications for Nutrition Education

    ERIC Educational Resources Information Center

    Miller, Carla K.; Branscum, Paul

    2012-01-01

    Objective: To determine the effect of an economic recession on food choice behaviors. Design: A qualitative study using semistructured, in-depth interviews followed by completion of a nutrition knowledge questionnaire and the Food Choice Questionnaire was conducted. Setting and Participants: A convenience sample from a metropolitan city in the…

  9. The Impact of Nutrition Standards on Competitive Food Offerings and Purchasing Behaviors of High School Students

    ERIC Educational Resources Information Center

    Snelling, Anastasia M.; Kennard, Teha

    2009-01-01

    Background: With adolescent obesity rates on the rise, the school food environment is receiving closer scrutiny. This study looks at the effects of nutrient standards as part of a wellness policy that was implemented in 3 public high schools in 1 county, by analyzing the nutritional value of competitive food offerings and purchases before and…

  10. Calcium Nutrition Perceptions among Food Bank Users: A Canadian Case Study

    ERIC Educational Resources Information Center

    Johnson, Shanthi; Hawkins, Nicki

    2010-01-01

    The present study examined the differences in the food bank users' perceptions related to calcium nutrition across sex and employment status using a cross-sectional, prospective design at a large food bank in Canada. A total of 197 individuals participated for a response rate of 97%. A structured survey was developed and pilot tested before it was…

  11. 79 FR 67174 - DSM Nutritional Products; Food Additive Petition (Animal Use); Ethoxyquin; Environmental Assessment

    Federal Register 2010, 2011, 2012, 2013, 2014

    2014-11-12

    ...The Food and Drug Administration (FDA) is announcing the availability of an environmental assessment filed by DSM Nutritional Products in support of their petition proposing that the food additive regulations be amended to provide for the safe use of ethoxyquin in vitamin D formulations, including 25-hydroxyvitamin D3, used in animal...

  12. Trash Tells a Tale: School Studies of Food Waste as a Tool for Nutrition Education

    ERIC Educational Resources Information Center

    Harrison, Gail G.; And Others

    1976-01-01

    The article presents recent data on food waste in the United States, shows how several schools have built upon these data and on student interest in the subject, and suggests ways to utilize the study of food waste to stimulate learning in nutrition and in critical thinking about societal issues. (Author/AJ)

  13. McGovern-Dole International Food for Education and Child Nutrition Program. Fact Sheet

    ERIC Educational Resources Information Center

    US Department of Agriculture, 2009

    2009-01-01

    The McGovern-Dole International Food for Education and Child Nutrition Program (McGovern-Dole program) helps support education, child development, and food security for some of the world's poorest children. It provides for donations of U.S. agricultural products, as well as financial and technical assistance, for school feeding and maternal and…

  14. The Child and Adult Care Food Program and the Nutrition of Preschoolers

    ERIC Educational Resources Information Center

    Korenman, Sanders; Abner, Kristin S.; Kaestner, Robert; Gordon, Rachel A.

    2013-01-01

    Children spend a considerable amount of time in preschools and child care centers. As a result, these settings may have an influence on their diet, weight, and food security, and are potentially important contexts for interventions to address nutritional health. The Child and Adult Care Food Program (CACFP) is one such intervention. No national…

  15. Academic Integration Supplement to the Food Science and Nutrition Curriculum Guide.

    ERIC Educational Resources Information Center

    Texas Tech Univ., Lubbock. Home Economics Curriculum Center.

    This supplement to a food science and nutrition curriculum guide was developed for use in integrating academic principles with vocational home economics education in Texas. It contains learning and evaluation experiences specifically designed to integrate mathematics, science, language arts, and social studies principles within the food science…

  16. Foods and Nutrition Curriculum Guide. Basic, Advanced, and Semester Units. Draft.

    ERIC Educational Resources Information Center

    Clemson Univ., SC. Vocational Education Media Center.

    The foods and nutrition guide, part of a consumer and homemaking education unit, identifies objectives and learning experiences with basic reference to developmental tasks, needs, interests, capacities, and prior learning experiences of students. The basic unit for grades 9 or 10 includes the significance of food in health and appearance,…

  17. Nutritional and non-nutritional food components modulate phenotypic variation but not physiological trade-offs in an insect.

    PubMed

    Pascacio-Villafán, Carlos; Williams, Trevor; Birke, Andrea; Aluja, Martín

    2016-01-01

    Our understanding of how food modulates animal phenotypes and mediate trade-offs between life-history traits has benefited greatly from the study of combinations of nutritional and non-nutritional food components, such as plant secondary metabolites. We used a fruit fly pest, Anastrepha ludens, to examine phenotypic variation across larval, pupal and adult stages as a function of larval food with varying nutrient balance and content of chlorogenic acid, a secondary metabolite. Larval insects that fed on carbohydrate-biased diets relative to protein exhibited longer larval and pupal developmental periods, were often heavier as pupae and resisted desiccation and starvation for longer periods in the adult stage than insects fed on highly protein-biased diets. Except for a potential conflict between pupal development time and adult desiccation and starvation resistance, we did not detect physiological trade-offs mediated by the nutritional balance in larval food. Chlorogenic acid affected A. ludens development in a concentration and nutrient-dependent manner. Nutrients and host plant secondary metabolites in the larval diet induced changes in A. ludens phenotype and could influence fruit fly ecological interactions. We provide a unique experimental and modelling approach useful in generating predictive models of life history traits in a variety of organisms. PMID:27406923

  18. Nutritional and non-nutritional food components modulate phenotypic variation but not physiological trade-offs in an insect

    PubMed Central

    Pascacio-Villafán, Carlos; Williams, Trevor; Birke, Andrea; Aluja, Martín

    2016-01-01

    Our understanding of how food modulates animal phenotypes and mediate trade-offs between life-history traits has benefited greatly from the study of combinations of nutritional and non-nutritional food components, such as plant secondary metabolites. We used a fruit fly pest, Anastrepha ludens, to examine phenotypic variation across larval, pupal and adult stages as a function of larval food with varying nutrient balance and content of chlorogenic acid, a secondary metabolite. Larval insects that fed on carbohydrate-biased diets relative to protein exhibited longer larval and pupal developmental periods, were often heavier as pupae and resisted desiccation and starvation for longer periods in the adult stage than insects fed on highly protein-biased diets. Except for a potential conflict between pupal development time and adult desiccation and starvation resistance, we did not detect physiological trade-offs mediated by the nutritional balance in larval food. Chlorogenic acid affected A. ludens development in a concentration and nutrient-dependent manner. Nutrients and host plant secondary metabolites in the larval diet induced changes in A. ludens phenotype and could influence fruit fly ecological interactions. We provide a unique experimental and modelling approach useful in generating predictive models of life history traits in a variety of organisms. PMID:27406923

  19. Food Price Policies May Improve Diet but Increase Socioeconomic Inequalities in Nutrition.

    PubMed

    Darmon, Nicole; Lacroix, Anne; Muller, Laurent; Ruffieux, Bernard

    2016-01-01

    Unhealthy eating is more prevalent among women and people with a low socioeconomic status. Policies that affect the price of food have been proposed to improve diet quality. The study's objective was to compare the impact of food price policies on the nutritional quality of food baskets chosen by low-income and medium-income women. Experimental economics was used to simulate a fruit and vegetable subsidy and a mixed policy subsidizing healthy products and taxing unhealthy ones. Food classification was based on the Score of Nutritional Adequacy of Individual Foods, Score of Nutrients to Be Limited nutrient profiling system. Low-income (n = 95) and medium-income (n = 33) women selected a daily food basket first at current prices and then at policy prices. Energy density (ED) and the mean adequacy ratio (MAR) were used as nutritional quality indicators. At baseline, low-income women selected less healthy baskets than medium-income women (less fruit and vegetables, more unhealthy products, higher ED, lower MAR). Both policies improved nutritional quality (fruit and vegetable quantities increased, ED decreased, the MAR increased), but the magnitude of the improvement was often lower among low-income women. For instance, ED decreased by 5.3% with the fruit and vegetable subsidy and by 7.3% with the mixed subsidy, whereas decreases of 13.2 and 12.6%, respectively, were recorded for the medium-income group. Finally, both policies improved dietary quality, but they increased socioeconomic inequalities in nutrition. PMID:27197830

  20. Family food work: lessons learned from urban Aboriginal women about nutrition promotion.

    PubMed

    Foley, Wendy

    2010-01-01

    This article reports on ethnographic study of urban Aboriginal family food and implications for nutrition promotion. Data were collected over 2 years through in-depth interviews and participant observation in groups conducted through Indigenous organisations in a suburb of Brisbane. Issues when organising family food include affordability, keeping family members satisfied and being able to share food, a lack of cooking ideas, the accessibility of nutrition information, additional work involved in ensuring healthy eating, and a desire for convenience. Many different health professionals provide nutrition advice, often directing it towards individuals and not providing adequate guidance to facilitate implementation. The easiest advice to implement worked from existing household food practices, skills and budget. Cooking workshops helped to provide opportunities to experiment with recommended foods so that women could confidently introduce them at home. Aboriginal women are concerned about healthy eating for their families. Disadvantage can limit dietary change and the complexity of family food work is often underestimated in nutrition promotion. Household, rather than individual, framing of nutrition promotion can lead to more sustainable healthy eating changes. PMID:20815998

  1. A current appraisal of health- and nutrition-related claims in magazine food advertisements.

    PubMed

    Nan, Xiaoli; Briones, Rowena; Shen, Hongmei; Jiang, Hua; Zhang, Ai

    2013-01-01

    This article reports a content analysis of health- and nutrition-related claims used in food advertisements in popular women's and men's magazines. The authors analyzed 734 food ads and 100 magazine issues. Their research shows that nutrient content claims (i.e., ones that focus on a specific nutrient component such as "low in fat") are the most predominantly used, followed by general nutrition claims, structure/function claims, and healthy claims. The least used category is health claims, in which the advertised food is linked to reduced risk of a disease or health problem. The use of health- and nutrition-related claims differs across different food groups and types of magazines. PMID:23324114

  2. Population and nutrition; implications of sociodemographic trends and differentials for food and nutrition policy in Central America and Panama.

    PubMed

    Teller, C; Sibrian, R; Talavera, C; Bent, V; Del Canto, J; Saenz, L

    1979-01-01

    This paper looks into some of the sociodemographic trends and differentials that may be influencing the lack of improvement in the food and nutrition situation in rural Central America. Evidence is presented that indicates that it is more difficult to reduce malnutrition and fertility than it was to reduce infant and child mortality initially. When sociostructural changes are not forthcoming after the initiation of the mortality decline, then resultant population growth, distribution and composition dynamics can hinder improvement in nutrition. In particular, changes in the social composition differentials as a result of selectivity in mortality, fertility and migration have apparently contributed to the increasing nutrition gap between the well-fed and the poorly-fed classes. PMID:12309615

  3. Sports Nutrition for the Primary Care Physician: The Importance of Carbohydrate.

    ERIC Educational Resources Information Center

    Wheeler, Keith B.

    1989-01-01

    Discusses the relationship between nutrition and fatigue and how carbohydrates and timing of carbohydrate consumption can affect fatigued athletes. Nutrition plays a significant role in successful training and competition. Key concerns are the specific needs of athletes for carbohydrates before, during, and after exercise. (Author/SM)

  4. Standardization of the Food Composition Database Used in the Latin American Nutrition and Health Study (ELANS).

    PubMed

    Kovalskys, Irina; Fisberg, Mauro; Gómez, Georgina; Rigotti, Attilio; Cortés, Lilia Yadira; Yépez, Martha Cecilia; Pareja, Rossina G; Herrera-Cuenca, Marianella; Zimberg, Ioná Z; Tucker, Katherine L; Koletzko, Berthold; Pratt, Michael

    2015-09-01

    Between-country comparisons of estimated dietary intake are particularly prone to error when different food composition tables are used. The objective of this study was to describe our procedures and rationale for the selection and adaptation of available food composition to a single database to enable cross-country nutritional intake comparisons. Latin American Study of Nutrition and Health (ELANS) is a multicenter cross-sectional study of representative samples from eight Latin American countries. A standard study protocol was designed to investigate dietary intake of 9000 participants enrolled. Two 24-h recalls using the Multiple Pass Method were applied among the individuals of all countries. Data from 24-h dietary recalls were entered into the Nutrition Data System for Research (NDS-R) program after a harmonization process between countries to include local foods and appropriately adapt the NDS-R database. A food matching standardized procedure involving nutritional equivalency of local food reported by the study participants with foods available in the NDS-R database was strictly conducted by each country. Standardization of food and nutrient assessments has the potential to minimize systematic and random errors in nutrient intake estimations in the ELANS project. This study is expected to result in a unique dataset for Latin America, enabling cross-country comparisons of energy, macro- and micro-nutrient intake within this region. PMID:26389952

  5. Standardization of the Food Composition Database Used in the Latin American Nutrition and Health Study (ELANS)

    PubMed Central

    Kovalskys, Irina; Fisberg, Mauro; Gómez, Georgina; Rigotti, Attilio; Cortés, Lilia Yadira; Yépez, Martha Cecilia; Pareja, Rossina G.; Herrera-Cuenca, Marianella; Zimberg, Ioná Z.; Tucker, Katherine L.; Koletzko, Berthold; Pratt, Michael

    2015-01-01

    Between-country comparisons of estimated dietary intake are particularly prone to error when different food composition tables are used. The objective of this study was to describe our procedures and rationale for the selection and adaptation of available food composition to a single database to enable cross-country nutritional intake comparisons. Latin American Study of Nutrition and Health (ELANS) is a multicenter cross-sectional study of representative samples from eight Latin American countries. A standard study protocol was designed to investigate dietary intake of 9000 participants enrolled. Two 24-h recalls using the Multiple Pass Method were applied among the individuals of all countries. Data from 24-h dietary recalls were entered into the Nutrition Data System for Research (NDS-R) program after a harmonization process between countries to include local foods and appropriately adapt the NDS-R database. A food matching standardized procedure involving nutritional equivalency of local food reported by the study participants with foods available in the NDS-R database was strictly conducted by each country. Standardization of food and nutrient assessments has the potential to minimize systematic and random errors in nutrient intake estimations in the ELANS project. This study is expected to result in a unique dataset for Latin America, enabling cross-country comparisons of energy, macro- and micro-nutrient intake within this region. PMID:26389952

  6. Nanotechnology and patents in agriculture, food technology, nutrition and medicine - advantages and risks: worldwide patented nano- and absorber particles in food nutrition and agriculture.

    PubMed

    Benckiser, Gero

    2012-12-01

    The keywords nanotechnology, super absorber, agriculture, nutrition, and food technology exhibited 28,149 positive matches under more than 68 million patents worldwide. A closer look at the first 500 nanotechnology, agriculture, nutrition and biotechnology related patents, published during 2011-2012, unveiled that 64% are parts of machines and control devices while about 36% comprise metal oxides, fertilizers, pesticides and drugs, which are compounds and often applied in combination with inorganic or organic super absorbing polymeric structures. The latter compounds are in the focus of this special issue. PMID:23061649

  7. Nutritional and safety assessments of foods and feeds nutritionally improved through biotechnology: lysine maize as a case study.

    PubMed

    Glenn, Kevin C

    2007-01-01

    During the last decade, the area of biotech crops modified for agronomic input traits (e.g., herbicide tolerance and insect protection) has increased to 90 million halyear, grown by over 8 million farmers in a total of 17 countries. As adoption of these improved agronomic trait biotech crops has grown, so has interest in biotech crops that have improved nutritional characteristics for use as feed and food. A previous publication by the International Life Sciences Institute (ILSI) reported on the principles and concepts proposed for the nutritional and safety assessments of foods and feeds nutritionally improved through biotechnology. In this paper, the guidelines and principles recommended in the earlier publication are discussed relative to a specific case study, Lysine maize. Lysine maize is a feed ingredient with enhanced nutritional characteristics for poultry and swine and provides an alternative to the need for addition of supplemental lysine to some diets for these animals. The 2004 Task Force of the ILSI has also applied the concepts from that report to 4 other case studies: sweet potato enriched in provitamin A (2 examples, one using biotechnology and one using conventional breeding); Golden Rice 2; double-embryo maize; and ASP-1 enhanced protein sweet potato. PMID:17955996

  8. [Nutritional status and food intake of populations from high altitude regions of the Northwest of Argentia].

    PubMed

    Bassett, Maria Natalia; Gimenez, Maria Alejandra; Romaguera, Dora; Sammán, Norma

    2013-06-01

    The purpose of this work was to study the nutritional status and food intake of Andean populations of Northwest ofArgentine. A cross-sectional nutritional survey was carried out in representative samples of populations of highland from Argentine. Also anthropometric measurements, a food intake, a semi-quantitative food frequency questionnaire were performed and recorded. Stunting (height-for-age Z-score < -2 standard deviations) was the main nutritional problem in children and adolescents in the area of Puna and Quebrada regions. While overweight and obesity, evaluated by BMI> 85th and 95th percentile respectively, were the main nutritional problems among adolescents in the Valleys. Adult populations showed higher prevalence of overweight and obesity according to BMI determined. These are important risk factors for cardiovascular and chronic diseases.Usually the typical composition of the main food dish of regions has a base of rice, pasta, flour or corn, accompanied by tubers or eggs, or a few vegetables and beef. This dish varies little from one day to another, constituting a monotonous diet with a high intake of sugar (sugary drinks and sweets) and refined grains. Results suggest that these populations would be in early stages of nutritional transition and could be the starting point to promote them healthier food consumption and a diet less monotonous. It would be recommendable reincorporate native products of the region. PMID:24934067

  9. [The importance of food services in nutrition of the Polish population].

    PubMed

    Levytska, Ganna; Kowrygo, Barbara

    2007-01-01

    During last years the fast development of food service sector is noticed. In relation to this fact the purpose of this paper was to evaluate the importance of food services in the nutrition of the Polish population. It was stated on the basic of secondary data that inspire of development in the level as well as in service structure the mass feeding don't play such role as in the high developed countries. On average the Polish family spend on this purpose only about 5% of they food budget. In conclusion the continuation of food service was predicted development especially in the area of vegetarian, low fat and dietetic food. PMID:17711137

  10. [Nutritional challenges in the Brazilian Unified National Health System for building the interface between health and food and nutritional security].

    PubMed

    Rigon, Silvia do Amaral; Schmidt, Suely Teresinha; Bógus, Cláudia Maria

    2016-03-01

    This article discusses the establishment of inter-sector action between health and food and nutritional security in Brazil from 2003 to 2010, when this issue was launched as a priority on the government's agenda. A qualitative study was developed according to constructivist epistemology, using key-informant interviews in the field's nationwide social oversight body. Advances and challenges in this process are addressed as analytical categories. The National Food and Nutrition Policy (PNAN) was mentioned as the link between the two fields, decentralized through a network with activity in the states and municipalities. However, the study found political, institutional, and operational obstacles to the effective implementation of the PNAN in the Brazilian Unified National Health System and consequently to a contribution to the advancement of Health and Food and Nutritional Security in the country. The predominance of the biomedical, curative, and high-complexity model was cited as the principal impediment, while health promotion policies like the PNAN were assigned secondary priority. PMID:27049315

  11. Standards of nutrition for athletes in Germany.

    PubMed

    Diel, F; Khanferyan, R A

    2013-01-01

    The Deutscher Olympische Sportbund (DOSB) founded recently an advisory board for German elite athlete nutrition, the 'Arbeitsgruppe (AG) Ernahrungsberatung an den Olympiastutzpunkten'. The 'Performance codex and quality criteria for the food supply in facilities of German elite sports' have been established since 1997. The biochemical equivalent (ATP) for the energy demand is calculated using the DLW (Double Labeled Water)-method on the basis of RMR (Resting Metabolic Rate) and BMR (Basic Metabolic Rate) at sport type specific exercises and performances. Certain nutraceutical ingredients for dietary supplements can be recommended. However, quality criteria for nutrition, cooking and food supply are defined on the basis of Health Food and the individual physiological/social-psychological status of the athlete. Especially food supplements and instant food have to be avoided for young athletes. The German advisory board for elite athlete nutrition publishes 'colour lists' for highly recommended (green), acceptable (yellow), and less recommended (red) food stuff. PMID:24741951

  12. 76 FR 30050 - Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-05-24

    ... Administration (FDA) is correcting a proposed rule that appeared in the Federal Register of April, 6, 2011 (76 FR.... 3234, Silver Spring, MD 20993, 301-796-4647. SUPPLEMENTARY INFORMATION: In FR Doc. 2011-7940, appearing...; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments;...

  13. 76 FR 30051 - Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-05-24

    ... 5, 2011, for a proposed rule that was published in the Federal Register of April 6, 2011 (76 FR... In the Federal Register of April 6, 2011 (76 FR 19192), FDA proposed requirements to implement the...; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments;...

  14. Evaluation of sports nutrition knowledge of New Zealand premier club rugby coaches.

    PubMed

    Zinn, Caryn; Schofield, Grant; Wall, Clare

    2006-04-01

    Little is known about if and how team coaches disseminate nutrition information to athletes. In a census survey, New Zealand premier rugby coaches (n = 168) completed a psychometrically validated questionnaire, received by either Internet or standard mail (response rate, 46%), identifying their nutrition advice dissemination practices to players, their level of nutrition knowledge, and the factors determining this level of knowledge. The majority of coaches provided advice to their players (83.8%). Coaches responded correctly to 55.6% of all knowledge questions. An independent t-test showed coaches who imparted nutrition advice obtained a significantly greater score, 56.8%, than those not imparting advice, 48.4% (P = 0.008). One-way ANOVA showed significant relationships between total knowledge score of all coaches and qualifications [F(1,166) = 5.28, P = 0.001], own knowledge rating [F(3,164) = 6.88, P = 0.001] and nutrition training [F(1,166) = 9.83, P = 0.002]. We conclude that these rugby coaches were inadequately prepared to impart nutrition advice to athletes and could benefit from further nutrition training. PMID:16779927

  15. Let's Talk About Food. Answers to your Questions About Foods and Nutrition.

    ERIC Educational Resources Information Center

    White, Philip L., Ed.; Selvey, Nancy, Ed.

    This book on the subject of nutrition is written in the form of often-asked questions and detailed, informative answers. In ten chapters the following range of nutrition topics is covered: (1) meaning of RDA, nutrition labeling, calorie tables, nutrient density; (2) adequate diet, pregnancy, physical fitness, vitamins, diet for athletes, baby…

  16. Process evaluation results from the HEALTHY nutrition intervention to modify the total school food environment

    PubMed Central

    Volpe, S. L.; Hall, W. J.; Steckler, A.; Schneider, M.; Thompson, D.; Mobley, C.; Pham, T.; El ghormli, L.

    2013-01-01

    The process evaluation of HEALTHY, a large multi-center trial to decrease type 2 diabetes mellitus in middle school children, monitored the implementation of the intervention to ascertain the extent that components were delivered and received as intended. The purpose of this article is to report the process evaluation findings concerning the extent to which the HEALTHY nutrition intervention was implemented during the HEALTHY trial. Overall, the observed fidelity of implementing nutrition strategies improved from baseline to the end of the study. By the last semester, all but two nutrition process evaluation goals were met. The most challenging goal to implement was serving high fiber foods, including grain-based foods and legumes. The easiest goals to implement were lowering the fat content of foods offered and offering healthier beverages. The most challenging barriers experienced by research dietitians and food service staff were costs, availability of foods and student acceptance. Forming strong relationships between the research dietitians and food service staff was identified as a key strategy to meet HEALTHY nutrition goals. PMID:24107856

  17. Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis.

    PubMed

    Mogendi, Joseph Birundu; De Steur, Hans; Gellynck, Xavier; Makokha, Anselimo

    2016-06-01

    As a consequence of the growing interest in, and development of, various types of food with nutritional benefits, the modern consumer views their kitchen cabinet more and more as a medicine cabinet. Given that consumer evaluation of food is considered key to the successful production, marketing and finally consumption of food, a procedure commonly used in medical fields was employed to systematically review and summarize evidence of consumer evaluation studies on nutritious foods. The focus is primarily on consumer understanding of nutritious food and the underlying determinants of consumer evaluation. Our results highlight four groups of key determinants: (1) nutrition knowledge and information; (2) attitudes, beliefs, perceptions and behavioural determinants; (3) price, process and product characteristics; and (4) socio-demographics. The findings also point to the importance of understanding consumer acceptance as one many concepts in the consumer evaluation process, and provide support for developing appropriate strategies for improving health and well-being of consumers. PMID:27074699

  18. Nutrition, Agriculture and the Global Food System in Low and Middle Income Countries

    PubMed Central

    Popkin, Barry M.

    2014-01-01

    The entire food value chain and diet of low and middle income countries (LMICs) are rapidly shifting. Many of the issues addressed by the nutrition community ignore some of the major underlying shifts in purchases of consumer packaged foods and beverages. At the same time, the drivers of the food system at the farm level might be changing. There is a need for the agriculture and nutrition communities to understand these changes and focus on some of their implications for health. This rapid growth of the retail sector will change the diets of the food insecure as much as that of the food secure across rural and urban LMIC’s. This short commentary contents that current research, programs and policies are ignoring these rapid dynamic shifts. PMID:24932059

  19. Nutritional standards for energy-dense low-nutrient density foods for children in Korea.

    PubMed

    Lee, Soon-Kyu; Park, Hye-Kyung; Choi, Youn-Ju

    2014-01-01

    The increasing rate of child obesity has developed into a serious concern in contemporary society. In Korea, additional concerns over unsanitary environments of food establishments near schools led to the enforcement in 2009 of the Special Act on the Safety Management of Children's Dietary Life in order to improve food safety and nutrition. Some of the main policies of the Special Act are the prohibition of Energy- dense Low-Nutrient density Foods (hereinafter referred to as EDLNF) at school canteens and in the outstanding businesses, along with restrictions on television advertisement for EDLNF products. Confectioneries, candies, sweetened-ice products, breads, chocolates, processed milk, fermented milk, ice cream, fish-meat sausages, fruit/vegetable beverages, carbonated beverages, mixed beverages, and lactic acid bacteria beverages are classified as applicable food types of EDLNF. To establish the nutritional standards for EDLNF, the intake proportions and the pattern of nutrients in children's preferred foods in Korea were analyzed, based on the 2005 National Health and Nutrition Survey of Korea. The foods containing more than 250 kcal, more than 17 g of sugar or more than 4 g of saturated fat and less than 2 g of protein per serving are considered EDLNF snacks. The Korean government is concentrating its efforts in promoting healthy environments for children in its research and in food policies. Further studies are necessary to investigate the current state of changes in the children's foods industry. PMID:24561969

  20. The Nutritional Aspects of Food Production and Distribution

    ERIC Educational Resources Information Center

    Kracht, Uwe

    1974-01-01

    Steps must be taken to enhance diets in order to ensure proper nutrition and total health as well as to avert periodic famine brought on by natural and man-made cataclysms. Some concrete technical, educational, economic and legislative proposals are advanced. (Author/RH)

  1. Nutritional improvements in plants: Time to bite on biofortified foods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Modern breeding, molecular genetic and biotechnology studies frequently describe changes in plant metabolism to improve nutritional content; however, this is often where the process of assessing biofortification ends. Ideally, these modified plants need to be used in controlled animal and human feed...

  2. Nutrition and athletic performance

    MedlinePlus

    Nutrition can help enhance athletic performance. An active lifestyle and exercise routine, along with eating well, is ... al. American College of Sports Medicine position stand. Nutrition and athletic performance. Med Sci Sports Exerc . 2009 ...

  3. Position of the Academy of Nutrition and Dietetics: food and water safety.

    PubMed

    Cody, Mildred M; Stretch, Theresa

    2014-11-01

    It is the position of the Academy of Nutrition and Dietetics that all people should have access to a safe food and water supply. The Academy of Nutrition and Dietetics supports science-based food and water regulations and recommendations that are applied consistently across all foods and water regulated by all agencies and incorporate traceability and recall to limit food- and waterborne outbreaks. Registered dietitian nutritionists and dietetic technicians, registered, are encouraged to participate in policy decisions, program development, and implementation of a food safety culture. Food safety affects all segments of the population in a global society, and, although the United States food and water system has many protections in place, food safety continues to be a public health concern. The Centers for Disease Control and Prevention estimates that one in six Americans are sickened, 128,000 are hospitalized, and 3,000 die annually from foodborne disease. Using the Centers for Disease Control and Prevention estimates for foodborne illness, it is estimated that the basic cost-of-illness averages $1,068/episode with a total annual cost of $51 billion. The food safety system is challenged by changing demographics, consumer preferences for convenience and variety, and issues of concern in the commercial food chain and in regulatory systems. The 2011-enacted Food Safety Modernization Act is an extensive expansion of federal food regulatory authority that mandates a risk-based food safety system approach and focuses on comprehensive science-based preventive measures across the total food safety system. Registered dietitian nutritionists and dietetic technicians, registered, have unique roles in promoting and establishing food safety cultures in foodservice settings, clinical practices, community settings, and in public venues because their training integrates food; science; and health, both preventive and therapeutic. PMID:25439082

  4. [Nutrition and health--toxic substances in food].

    PubMed

    Rietjens, I M; Alink, G M

    2003-11-29

    With respect to food, the most important factors causing adverse health effects are: an unbalanced diet, resulting in obesity or vitamin deficiencies, overconsumption of alcohol or fat, the presence of microbial contamination and the presence of natural toxins. Two additional factors, the presence of environmental contaminants and products formed on heating food, may also be of importance. It is generally assumed that, when combined, food-related factors contribute to around 35% of overall cancer incidence. The most important groups of health-threatening compounds to be found in the food chain include natural toxins, such as those produced by plants (phytotoxins), fungi (mycotoxins), marine algae (phycotoxins) and by bacteria, and toxins present in animals for human consumption, especially fish. A second important group of toxic compounds in food consists of environmental contaminants, including heavy metals and persistent organic pollutants, such as dioxins and polychlorinated biphenyls, all of which may unintentionally end up in the food chain. A third group of toxins present in food are those substances produced when food is heated, and include polycyclic aromatic hydrocarbons, heterocyclic amines and acrylamide. PMID:14677477

  5. Food Buying Guide for Child Nutrition Programs. Revised.

    ERIC Educational Resources Information Center

    Davis, Dorothy W.; And Others

    This guide is based on the latest federal regulations and meal pattern requirements for the National School Lunch and Breakfast Programs. It considers current food production and marketing techniques, packaging methods, grading standards, and changing food habits in the American population. The guide gives average yield information on over 600…

  6. NUTRITIONALLY ENHANCED FOODS DEVELOPED VIA BIOTECHNOLOGY: STATUS AND FUTURE PERSPECTIVES

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The plant kingdom offers a multitude of potential food products which humans have selected from and attempted to improve upon over the ages. As a group, plant-derived foods can supply almost all of the micro- and macronutrients established as essential for human existence (the exceptions being vita...

  7. Integrating Environmental Sustainability Considerations into Food and Nutrition Policies: Insights from Australia’s National Food Plan

    PubMed Central

    Ridgway, Ella Megan; Lawrence, Mark Andrew; Woods, Julie

    2015-01-01

    The environmental sustainability (ES) of food systems is a critical challenge for policy makers. This is a highly contested policy area with differing views among stakeholders. The aim of the study was to develop a better understanding of how ES considerations are addressed in Australian food and nutrition policies and the way that consultation processes affect final policy outcomes. A mixed-methods study design combined a detailed chronology of key policy developments (2009–2015), a content analysis of written submissions obtained during the NFP’s consultation period (2011–2013) and a frame analysis of the sustainability perspectives – efficiency, demand restraint, and system transformation – in the NFP’s Issues, Green, and White Papers. There were 555 written submissions responding to two consultation papers. Stakeholders represented all sectors of Australia’s food system including government, non-government organizations, the food supply chain, research and academic institutions, and members of the general public. Around 74% of submissions referred to ES considerations and ~65% supported their inclusion into the final policy. Efficiency frames were most dominant; emphasizing a production-oriented approach that regards the environment as a natural resource base for food production but overlooks consumption and equity concerns. Despite strong support for the inclusion of ES considerations in the NFP, the influence of Australia’s socio-political context, powerful, industry-dominated stakeholders, and a reliance on traditional production-oriented perspectives delivered a business-as-usual approach to food policy making. It has since been replaced by an agricultural strategy that provides only cursory attention to ES. Our findings indicate that Australia’s political environment is not sufficiently mature for ES considerations to be integrated into food and nutrition policies. We propose reforms to the current consultation process in Australia to

  8. Nutritional Aspects in Diagnosis and Management of Food Hypersensitivity—The Dietitians Role

    PubMed Central

    Venter, Carina; Laitinen, Kirsi; Vlieg-Boerstra, Berber

    2012-01-01

    Many common foods including cow's milk, hen's egg, soya, peanut, tree nuts, fish, shellfish, and wheat may cause food allergies. The prevalence of these immune-mediated adverse reactions to foods ranges from 0.5% to 9% in different populations. In simple terms, the cornerstone of managing food allergy is to avoid consumption of foods causing symptoms and to replace them with nutritionally equivalent foods. If poorly managed, food allergy impairs quality of life more than necessary, affects normal growth in children, and causes an additional economic burden to society. Delay in diagnosis may be a further incremental factor. Thus, an increased awareness of the appropriate procedures for both diagnosis and management is of importance. This paper sets out to present principles for taking an allergy-focused diet history as part of the diagnostic work-up of food allergy. A short overview of guidelines and principles for dietary management of food allergy is discussed focusing on the nutritional management of food allergies and the particular role of the dietitian in this process. PMID:23150738

  9. Food Assistance: Research Provides Limited Information on the Effectiveness of Specific WIC Nutrition Services. Report to Congressional Committees.

    ERIC Educational Resources Information Center

    Robertson, Robert E.

    The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) is a federally funded program providing supplemental food and nutrition services to lower-income pregnant, breastfeeding, and postpartum women and also serves infants and children up to age 5 who are at nutritional risk. Included in these services are nutrition…

  10. Food Assistance: Financial Information on WIC Nutrition Services and Administrative Costs. United States General Accounting Office Report to Congressional Committees.

    ERIC Educational Resources Information Center

    Robertson, Robert E.

    The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) is a federally funded nutrition assistance program administered by the Department of Agriculture's (USDA) Food and Nutrition Service (FNS). Responding to Congressional requests for information regarding program costs, this report provides information on: (1) funding…

  11. A life-cycle approach to food and nutrition security in India.

    PubMed

    Rai, Rajesh Kumar; Kumar, Sandhya; Sekher, Madhushree; Pritchard, Bill; Rammohan, Anu

    2015-04-01

    India's poor performance on critical food and nutrition security indicators despite substantial economic prosperity has been widely documented. These failings not only hamper national progress, but also contribute significantly to the global undernourished population, particularly children. While the recently passed National Food Security Act 2013 adopts a life-cycle approach to expand coverage of subsidized food grains to the most vulnerable households and address food security, there remains much to be desired in the legislation. Access to adequate food for 1.24 billion people is a multifaceted problem requiring an interconnected set of policy measures to tackle the various factors affecting food and nutrition security in India. In the present opinion paper, we discuss a fivefold strategy that incorporates a life-cycle approach, spanning reproductive health, bolstering citizen participation in existing national programmes, empowering women, advancing agriculture and better monitoring the Public Distribution System in order to fill the gaps in both access and adequacy of food and nutrition. PMID:24866692

  12. The Supplemental Nutrition Assistance Program: Analysis of Program Administration and Food Law Definitions.

    PubMed

    Pomeranz, Jennifer L; Chriqui, Jamie F

    2015-09-01

    Under the current version of the Supplemental Nutrition Assistance Program (SNAP), participants can purchase virtually any food or beverage (collectively, food). Research indicates that SNAP recipients may have worse dietary quality than income-eligible nonparticipants. Policymakers have urged the U.S. Department of Agriculture (USDA) to pilot SNAP purchasing restrictions intended to support a healthier diet, and state legislators have proposed similar bills. The USDA rejected these invitations, stating that it would be administratively and logistically difficult to differentiate among products, amid other concerns. However, the USDA's Dietary Guidelines for Americans and the Supplemental Nutrition Program for Women, Infants, and Children (WIC) do just that. Further, state governments define and differentiate among foods and beverages for tax purposes. This paper reviews several factors intended to inform future policy decisions: the science indicating that SNAP recipients have poorer diet quality than income-eligible nonparticipants; the public's support for revising the SNAP program; federal, state, and city legislators' formal proposals to amend SNAP based on nutrition criteria and the USDA's public position in opposition to these proposals; state bills to amend eligible foods purchasable with SNAP benefits; state retail food tax laws; and the retail administration and program requirements for both WIC and SNAP. The paper finds that the government has a clear ability to align SNAP benefits with nutrition science and operationalize this into law. PMID:26091926

  13. 21 CFR 101.9 - Nutrition labeling of food.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... with 5 U.S.C. 552(a) and 1 CFR part 51 and is available from the Office of Nutritional Products... incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51 (the availability of this...-11, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51...

  14. 21 CFR 101.9 - Nutrition labeling of food.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... with 5 U.S.C. 552(a) and 1 CFR part 51 and is available from the Office of Nutritional Products... incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51 (the availability of this...-11, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51...

  15. 21 CFR 101.9 - Nutrition labeling of food.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... with 5 U.S.C. 552(a) and 1 CFR part 51 and is available from the Office of Nutritional Products... incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51 (the availability of this...-11, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51...

  16. 21 CFR 101.9 - Nutrition labeling of food.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... with 5 U.S.C. 552(a) and 1 CFR part 51 and is available from the Office of Nutritional Products... incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51 (the availability of this...-11, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51...

  17. 21 CFR 101.9 - Nutrition labeling of food.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... with 5 U.S.C. 552(a) and 1 CFR part 51 and is available from the Office of Nutritional Products... incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51 (the availability of this...-11, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51...

  18. Nutritional value of winter foods for whooping cranes

    USGS Publications Warehouse

    Nelson, J.T.; Slack, R.D.; Gee, G.F.

    1996-01-01

    We measured metabolizable energy and digestibility of Whooping Crane (Grus americana) winter foods (blue crab [Callinectes sapidus]), common Rangia clam (Rangia cuneata), wolfberry fruit (Lycium carolinianurn [wolfberry]), and live oak acorn (Ouercus virginiana [acorn])] with feeding trials to captive-reared Whooping Cranes. Apparent metabolizable energy coefficients (expressed as %) were for crab (34.1), Rangia clam (75.0), wolfberry (44.8), and acorn (43.2). Digestion coefficients for protein were lower for plant foods (48.9 and 53.4) than for animal foods (69.4 and 75.2). Digestion coefficients for total lipid differed among foods: highest and lowest lipid digestibility was for acorn (87.2) and wolfberry (60.0), respectively. We also determined total energy and percent protein and lipid of the four foods and stout razor clam (Tagelus plebeius); gross energy was 2-5x higher for acorn and wolfberry on a dry-weight basis than for blue crab and stout razor clam. Crude protein was 2-3x higher for blue crab than for wolfberry and stout razor clam. Wolfberry ranked the highest of five foods for metabolic energy and total lipid nutrient availability per kg of food ingested, and blue crab ranked highest for crude protein availability.

  19. Effect of germination of finger millet on nutritional value of foods and effect of food supplement on nutrition and anaemia status in Tanzanian children.

    PubMed

    Tatala, S; Ndossi, G; Ash, D; Mamiro, P

    2007-05-01

    Inadequate dietary intake, often combined with an infection can lead to malnutrition that often manifest as growth failure or deficiency of essentials nutrients including iron leading to iron deficiency anaemia. In an effort to investigate diet in relation to nutrition status of children, diet and dietary intake were investigated in rural Tanzania. The effect of germination of finger millet based food recipe on its nutritional value was evaluated. The food consisted of finger millet flour, kidney beans, ground peanuts and dried mangoes at predetermined proportions of 75:10:10:5 respectively. Dietary habits of young children were investigated and effects of a fortified food supplement and the cereal based recipe on nutrition status of children were investigated. The two diets were then supplemented to children for 6 months and changes on anaemia and anthropometrical indices of children were evaluated at follow up periods. To assess anaemia and iron status, haemoglobin (Hb), haematocrit (Hct), erythrocyte protoporphyrin (EP) and serum ferritin (SF); and weights and heights were measured to assess growth. A significant improvement in nutrient density was noted in processed cereals. Bioavailability of iron in cereal based diet increased from 0.75 +/- 18 to 1.25 +/- 41 mg/100 g (P = 008), viscosity was significantly raised by 12% and phytate concentration was reduced from 4.5 +/- 0.5 to 4.1 +/- 0.5 mg/g (P = 0.03). Significantly lower intake of iron was observed in schoolchildren with Hb < 11.5 g/dl) compared to those who were normal. Total iron intake was 22+/- 7 and 27 +/- 13 mg/day, respectively (P < 0.05). There was a significant correlation between iron intake and serum ferritin (r = 0.233, P < 0.05). After six months of supplementing children with the fortified beverage a significantly larger increase in haemoglobin concentration was shown in the fortified group than in the non-fortified group (a difference of 6.2 versus 3.2 g/dl respectively). Supplementing

  20. Towards a food and nutrition policy for Australia, an environmentalist view.

    PubMed

    Fisher, F G

    1986-11-01

    The state government of Victoria, Australia, recently prepared a discussion paper towards a regional food and nutrition policy. This evaluation finds it deficient in various ways. The critique contains recommendations for the building of a national food policy. The commission report displays a lack of a systems view of the problem of nutrition, which would recognize a diversity of influences on eating (e.g. social frameworks and frameworks by which we think and know). Linear causality is not an adequate concept. Agribusiness impacts heavily on the environment. In the case of meat production, inputs to production far exceed food energy outputs. Disposal of the by-products of meat production is also more problematic. The way to impact on these wasteful and destructive industrial practices is to consume less meat. Additives in food are a serious problem not well enough addressed. This and other processing increase the cultural perception of foodstuffs as human artifacts. Awareness of the cultural role of foods would allow Australians to cope with industry campaigns promoting meat and processed foodstuffs. There should be more attention to mutual impacts of environment, consumptiuon, and additives and processing. Food from low in the food chain (cereals, seafood) should be promoted not as substitutes but as foods in their own right. Commission recommendations should deal with questions such as nutritional information labeling of foods, and especially an attempt to foster consciousness of the environmental impact of food consumption: Government policy should be mindful to the extent possible of the impact on poor areas of the world of wasteful food consumption in Australia. Proposals for action should benefit from the impact of several fields of expertise beyond health, agriculture, consumer affairs and others; for instance, anthropology or environmental science. PMID:12340866

  1. Quality of Life Programme--food, nutrition, and health--projects promotion.

    PubMed

    Boenke, A

    2001-03-01

    The EC Quality of Life Programme (QoL), Key Action 1--Food, Nutrition & Health aims at providing a healthy, safe, and high-quality food supply leading to reinforced consumer's confidence in the safety of the European food. Key Action 1 is currently supporting several European projects investigating analytical methods for food control including sensors, risk analysis, and food safety standardisation. Their objectives range from the development and validation of prevention strategies for mycotoxin formation via the development of a communication platform for Genetically Modified Organisms (GMO), validation and standardisation of diagnostic Polymerase Chain Reaction (PCR) for food-borne pathogens, up to the evaluation of the potential cancer-preventing activity of pro- and pre-biotic ("SYNBIOTIC") combinations in human volunteers. This paper also informs on future research needs in food safety. PMID:11370294

  2. Evaluation of Nutrition Education in WIC. Evaluation of Nutrition Education in a Supplemental Food and Nutrition Program in New Mexico.

    ERIC Educational Resources Information Center

    Abusabha, Rayane; Achterberg, Cheryl; McKenzie, Jeannie; Torres, Deanna

    1998-01-01

    Data from 1,548 Women, Infants, Children clients showed that 93% found nutrition education valuable. A process-oriented evaluation of 494 clients using a skills inventory, and 513 using self-efficacy measures, identified topics they knew most and least about. Clients in facilitated discussion groups scored highest in self-efficacy compared with…

  3. Food use and nutrition of black ducks nesting in Maine

    USGS Publications Warehouse

    Reinecke, K.J.; Owen, R.B., Jr.

    1980-01-01

    Based on 32 adult black ducks (Anas rubripes) collected during the nesting seasons of 1974-76, the proportion of macro invertebrates (as aggregate [average] percent of dry weight) in the diet of males, egg-laying females, and postlaying females was 60, 75, and 55%, respectivey. Sample sizes were small, and the differences associated with sex and reproductive condition were not signficant. Molluscs, Isopods, ephemeropteran and odonate nymphs, and coleopteran, trichopteran, and dipteran larvae contributed 74% of the dry weight and 64% of the gross energy ingested. Data from proximate analyses of 9 invertebrate and 9 plant foods were combined with food habits data to estimate the nutrients available to breeding hens. We concluded that females with access to an adequate amount of natural food including invertebrates and the seeds and tubers of aquatic plants would obtain sufficient minerals, protein, and energy for reproduction. Food quality does not appear to limit the density of black ducks nesting in Maine.

  4. Foods and Nutrition Curriculum Guide for Junior High, Secondary, and Adult Vocational Home Economics Programs. Bulletin 1595.

    ERIC Educational Resources Information Center

    Louisiana State Dept. of Education, Baton Rouge. Div. of Vocational Education.

    This comprehensive curriculum guide for junior high through adult levels presents foods and nutrition as they relate to quality living, career orientation, and occupational training. The first section is a conceptual outline of core material in foods and nutrition. Five instructional levels are I (grades 7-9), II (9-10), III (10-11), IV (11-12),…

  5. Homemaker Reaction to EFNEP/Food Stamp Pilot Nutrition Education Project. A 1983 Pennsylvania and Massachusetts Survey. Extension Studies 92.

    ERIC Educational Resources Information Center

    Dunn, Polly P.; And Others

    Between 1982 and 1983, more than 750 homemakers from Pennsylvania and Massachusetts participated in a national study to test selected methods of delivering nutrition education to low-income families. The study, the Expanded Food and Nutrition Education Program (EFNEP)/Food Stamp Pilot Project, was conducted through the EFNEP in 10 states. At the…

  6. Experts stress both wellness and amenity aspects of food and nutrition services in assisted living facilities for older adults

    Technology Transfer Automated Retrieval System (TEKTRAN)

    There has been no consensus on best practices in food and nutrition services in assisted living facilities (ALFs) for older adults. We documented experts’ views on optimal food and nutrition services emphases in ALFs, and factors affecting their views. One hundred thirty-five national experts speci...

  7. Home Economics Education. Food and Nutrition Modules. Samples for Levels III, IV, and V. Fifth in a Series.

    ERIC Educational Resources Information Center

    New York State Education Dept., Albany. Bureau of Occupational Education Curriculum Development.

    Based on the New York State homemaking-family living curriculum, this collection of thirty-six sample food and nutrition modules are the fifth in a series of curriculum planning guides. Organized by instructional level (grades 9-12) and by food and nutrition content emphasis (management, buymanship, leisure, career, health and safety, and…

  8. Rapid assessment of the illegal presence of 1,3-dimethylamylamine (DMAA) in sports nutrition and dietary supplements using 1H NMR spectroscopy.

    PubMed

    Monakhova, Yulia B; Ilse, Maren; Hengen, Julia; El-Atma, Oliver; Kuballa, Thomas; Kohl-Himmelseher, Matthias; Lachenmeier, Dirk W

    2014-09-01

    1,3-Dimethylamylamine (DMAA) is a stimulant that can be found in pre-workout sports nutrition and dietary supplements. This practice is illegal because DMAA is not a safe food ingredient but rather an unapproved medicinal compound due to its pharmacological action. In order to determine the DMAA content in such products, a nuclear magnetic resonance (NMR) spectroscopic method was developed and validated (DMAA was quantified as DMAA-HCl). For quantification, the collective integral from two of the methyl groups of the molecule in the range δ 0.92-0.84 ppm was used. The method was linear over the examined range of 1-21 g/kg (R(2) = 0.9937). The recoveries from spiked concentrations (0.1-6 g/kg) ranged between 85% and 105% (96% on average), with a relative standard deviation (RSD) of 1% for an authentic sample. The detection limit was 0.03 g/kg and the quantification limit was 0.08 g/kg (calculated for 75 mg sample weight). The actual DMAA-HCl content in the sample was quantified using calibration curves (external standardization) or 3,5-dinitrobenzoic acid as single-point internal standard. The developed NMR methodology was applied for the analysis of 16 products, from which 9 samples were found positive (the DMAA-HCl concentration varied between 3.1 g/kg and 415 g/kg). The method can be recommended for routine use in food testing, customs or doping control laboratories. PMID:24913715

  9. Food and nutrition labelling in Thailand: a long march from subsistence producers to international traders

    PubMed Central

    Rimpeekool, Wimalin; Seubsman, Sam-ang; Banwell, Cathy; Kirk, Martyn; Yiengprugsawan, Vasoontara; Sleigh, Adrian

    2015-01-01

    This paper reviews the evolution of Thai food and nutrition label policies and Thailand’s international role relating to food product safety and standards. The historical record has been interpreted to identify future trends and challenges related to food labelling. These challenges are arising in Thailand and many similar emerging economies. Thailand has a good reputation in world food markets and is now becoming a global leader in food production and export. It has become deeply involved with regulations and standards applied by World Trade Organization and Codex Alimentarius while serving its own population with a safe and secure food supply. For consumers considering Thai food products, food labels can provide useful nutrition information and help build trust. Thais began a century ago with policies and laws to enhance food safety and to protect Thai consumers. During the lengthy journey from national to global standards Thai food labels have evolved and now contribute to international food labelling policies. This contribution comes from the perspective of a leading middle income south-east Asian food producer now trading with high income countries around the world. The story of that journey – a case study for many other countries in a similar situation – has not previously been told. This article provides information for policy makers dealing with food labelling, embedding trends and tensions for one middle income food exporter in a long history. Information captured here should be helpful for other middle income countries, especially those with limited records. This strategic knowledge will enable better decisions for future policies. PMID:26538793

  10. Foodomics: MS-based strategies in modern food science and nutrition.

    PubMed

    Herrero, Miguel; Simó, Carolina; García-Cañas, Virginia; Ibáñez, Elena; Cifuentes, Alejandro

    2012-01-01

    Modern research in food science and nutrition is moving from classical methodologies to advanced analytical strategies in which MS-based techniques play a crucial role. In this context, Foodomics has been recently defined as a new discipline that studies food and nutrition domains through the application of advanced omics technologies in which MS techniques are considered indispensable. Applications of Foodomics include the genomic, transcriptomic, proteomic, and/or metabolomic study of foods for compound profiling, authenticity, and/or biomarker-detection related to food quality or safety; the development of new transgenic foods, food contaminants, and whole toxicity studies; new investigations on food bioactivity, food effects on human health, etc. This review work does not intend to provide an exhaustive revision of the many works published so far on food analysis using MS techniques. The aim of the present work is to provide an overview of the different MS-based strategies that have been (or can be) applied in the new field of Foodomics, discussing their advantages and drawbacks. Besides, some ideas about the foreseen development and applications of MS-techniques in this new discipline are also provided. PMID:21374694

  11. An approach to monitor food and nutrition from ‘Factory to Fork.’

    PubMed Central

    Slining, Meghan; Yoon, Emily Ford; Davis, Jessica; Hollingsworth, Bridget; Miles, Donna; Ng, Shu Wen

    2014-01-01

    Background Accurate, adequate, and timely food and nutrition information is necessary in order to monitor changes in the US food supply and assess their impact on individual dietary intake. Objective Develop an approach that links time-specific purchase and consumption data to provide updated, market representative nutrient information. Data and Methods We utilized household purchase data (Nielsen Homescan, 2007–2008), self-reported dietary intake data [What We Eat in America (WWEIA), 2007–2008], and two sources of nutritional composition data. This factory to fork Crosswalk approach connected each of the items reported to have been obtained from stores from the 2007–2008 cycle of the WWEIA dietary intake survey to corresponding food and beverage products that were purchased by US households during the equivalent time period. Using nutrition composition information and purchase data, an alternate Crosswalk-based nutrient profile for each WWEIA intake code was created weighted by purchase volume of all corresponding items. Mean intakes of daily calories, total sugars, sodium, and saturated fat were estimated. Results Differences were observed in the average daily calories, sodium and total sugars reported consumed from beverages, yogurts and cheeses, depending on whether the FNDDS 4.1 or the alternate nutrient profiles were used. Conclusions The Crosswalk approach augments national nutrition surveys with commercial food and beverage purchases and nutrient databases to capture changes in the US food supply from factory to fork. The Crosswalk provides a comprehensive and representative measurement of the types, amounts, prices, locations and nutrient composition of CPG foods and beverages consumed in the US. This system has potential to be a major step forward in understanding the CPG sector of the US food system and the impacts of the changing food environment on human health. PMID:25441958

  12. The food multimix concept: new innovative approach to meeting nutritional challenges in Sub-Saharan Africa.

    PubMed

    Zotor, F B; Amuna, P

    2008-02-01

    Food insecurity, chronic hunger, starvation and malnutrition continue to affect millions of individuals throughout the developing world, especially Sub-Saharan Africa. Various initiatives by African governments and International Agencies such as the UN, the industrial nations, the International Monetary Fund, the World Bank and the World Trade Organisation to boost economic development, have failed to provide the much-needed solution to these challenges. The impact of these economic shifts and the failures of structural adjustment programmes on the nutritional well-being and health of the most vulnerable members of poor communities cannot be over-emphasised. The use of ad hoc measures as an adjunct to community-based rural integrated projects have provided little success and will be unsustainable unless they are linked to harnessing available local resources. The present paper therefore focuses on exploring alternative ways of harnessing the scant agricultural resources by employing a scientific approach to food-related problem-solving. The food multimix (FMM) concept offers a scientific contribution alongside other attempts currently in use by the World Food Programme, WHO and FAO to meet the food insecurity challenges that confront most of the developing world in the twenty-first century. It is an innovative approach that makes better use of traditional food sources as a tool for meeting community nutritional needs. The FMM concept employs a food-based approach using traditional methods of food preparation and locally-available, cheap and affordable staples (fruits, pulses, vegetables and legumes) in the formulation of nutrient-enriched multimixes. Developed recipes can provide > or =40% of the daily nutritional requirements of vulnerable groups, including patients with HIV/AIDS and children undergoing nutrition rehabilitation. The FMM approach can also be used as a medium- to long-term adjunct to community-based rural integration projects aimed at health

  13. Marketing nutrition & health-related benefits of food & beverage products: enforcement, litigation & liability issues.

    PubMed

    Roller, Sarah; Pippins, Raqiyyah

    2010-01-01

    Over the past decade, the liability risks associated with food and beverage product marketing have increased significantly, particularly with respect to nutrition and health-related product benefit claims. FDA and FTC enforcement priorities appear to have contributed to the increasing liability trends that are associated with these nutrition and health-related claims. This article examines key enforcement and litigation developments involving conventional food and beverage product marketing claims during the first 18 months of President Obama's administration: Part I considers FDA enforcement priorities and recent warning letters; Part II considers FTC enforcement priorities, warning letters, and consent orders; and Part III considers the relationship between FDA and FTC enforcement priorities and recent false advertising cases brought by private parties challenging nutrition and health-related marketing claims for food and beverage products. The article makes recommendations concerning ways in which food and beverage companies can help minimize liability risks associated with health-related marketing claims. In addition, the article suggests that federal policy reforms may be required to counter the perverse chilling effects current food liability trends appear to be having on health-related marketing claims for food and beverage products, and proposes a number of specific reforms that would help encourage the responsible use of well-substantiated marketing claims that can help foster healthy dietary practices. In view of the obesity prevention and other diet-related public health priorities of the Obama administration, the article suggests that this is an opportune time to address the apparent chilling effects increasing food liability risks are having on nutrition and health-related marketing claims for healthy food and beverage products, and potential adverse consequences for public health. PMID:24479235

  14. Nutritional Content of Food and Beverage Products in Television Advertisements Seen on Children's Programming

    PubMed Central

    Schermbeck, Rebecca M.; Chaloupka, Frank J.

    2013-01-01

    Abstract Background: Given the high rates of childhood obesity, assessing the nutritional content of food and beverage products in television (TV) advertisements to which children are exposed is important. Methods: TV ratings data for children 2–5 and 6–11 years of age were used to examine the nutritional content of food and beverage products in advertisements seen by children on all programming and children's programming (≥35% child-audience share). Nutritional content was assessed based on the federal Interagency Working Group (IWG) recommended nutrients to limit (NTL), including saturated fat, trans fat, sugar, and sodium. Results: A total of 46.2% of 2- to 5-year-olds' and 43.5% of 6- to 11-year-olds' total exposure to food and beverage TV advertising was for ads seen on children's programming. Among children 2–5 and 6–11 years, respectively, 84.1 and 84.4% of ads seen on all programming and 95.8 and 97.3% seen on children's programming were for products high in NTL, and 97.8 and 98.1% of Children's Food and Beverage Advertising Initiative (CFBAI) company-member ads seen on children's programming were for products high in NTL, compared to 80.5 and 89.9% of non-CFBAI product ads. Conclusions: Most food and beverage products in TV ads seen by children do not meet the IWG nutrition recommendations and less than one half of such ads are covered by self-regulation. Products advertised on children's versus general-audience programming and by CFBAI- versus non-CFBAI-member companies are particularly of low nutritional quality, suggesting that self-regulation has not successfully protected children from exposure to advertising for unhealthy foods and that continued monitoring is required. PMID:24206260

  15. Food consumption and nutritional adequacy in Brazilian children: a systematic review

    PubMed Central

    de Carvalho, Carolina Abreu; Fonsêca, Poliana Cristina de Almeida; Priore, Silvia Eloiza; Franceschini, Sylvia do Carmo Castro; de Novaes, Juliana Farias

    2015-01-01

    OBJECTIVE: To perform a review of studies of food consumption and nutritional adaptation in Brazilian infants pointing the main findings and limitations of these studies. DATA SOURCE: The articles were selected from Literatura Latino-Americana e do Caribe em Ciências da Saúde (Lilacs) (Latin-American and Caribbean Literature in Health Sciences), Scientific Electronic Library Online (SciELO) and Science Direct in Portuguese and in English. The descriptors were: ''food consumption'', ''nutritional requirements'', ''infant nutrition'' and ''child''. The articles selected were read by two evaluators that decided upon their inclusion. The following were excluded: studies about children with pathologies; studies that approached only food practices or those adaptation of the food groups or the food offert; and studies that did not utilize the Dietary Reference Intakes (DRI). DATA SYNTHESIS: Were selected 16 studies published between 2003 and 2013. In the evaluation of the energy consumption, four studies presented energetic consumption above the individual necessities. The prevalence of micronutrients inadequacy ranged from 0.4% to 65% for iron, from 20% to 59.5% for vitamin A, from 20% to 99.4% for zinc, from 12.6% to 48.9% for calcium and from 9.6% 96.6% for vitamin C. CONCLUSIONS: The food consumption of Brazilian infants is characterized by high frequencies of inadequacy of micronutrients consumption, mainly iron, vitamin A and zinc. These inadequacies do not exist only as deficiencies, but also as excesses, as noted for energetic consumption. PMID:25935607

  16. Measuring Competitive Foods in Schools: A Point of Sales Approach. Nutrition Assistance Program Report Series. Report No. CN-04-CFMPR.

    ERIC Educational Resources Information Center

    Cohen, Rhoda; KewalRamani, Angelina; Nogales, Renee; Ohls, James; Sinclair, Michael

    2004-01-01

    This report describes research that Mathematica Policy Research, Inc. (MPR) has conducted for the U.S. Department of Agriculture (USDA), Food and Nutrition Service (FNS), to develop methods to track the use of "competitive foods" in schools over time. Competitive foods are foods from a la carte cafeteria sales, vending machines, school stores,…

  17. Nutrition Education by a Registered Dietitian Improves Dietary Intake and Nutrition Knowledge of a NCAA Female Volleyball Team

    PubMed Central

    Valliant, Melinda W.; Pittman Emplaincourt, Heather; Wenzel, Rachel Kieckhaefer; Garner, Bethany Hilson

    2012-01-01

    Eleven female participants from a NCAA Division I volleyball team were evaluated for adequate energy and macronutrient intake during two off-seasons. Total energy and macronutrient intake were assessed by food records and results were compared against estimated needs using the Nelson equation. Dietary intervention was employed regarding the individual dietary needs of each athlete as well as a pre- and post-sports nutrition knowledge survey. Post dietary intervention, total energy, and macronutrient intake improved, as well as a significant improvement in sports nutrition knowledge (p < 0.001). Nutrition education is useful in improving dietary intake and nutrition knowledge of female athletes. PMID:22822449

  18. Heart Healthy Knowledge, Food Patterns, Fatness, and Cardiac Risk Factors in Children Receiving Nutrition Education.

    ERIC Educational Resources Information Center

    Stewart, Kerry J.; And Others

    1995-01-01

    Elementary students (n=900) received a nutrition education program focusing on cognitive and behavioral aspects of cardiovascular health. Assessments of their health knowledge and behavior were conducted at baseline and at five follow-up periods. Children increased their knowledge and improved food patterns, but among the cardiac risk factors,…

  19. Quantitative and Qualitative Analysis of Nutrition and Food Safety Information in School Science Textbooks of India

    ERIC Educational Resources Information Center

    Subba Rao, G. M.; Vijayapushapm, T.; Venkaiah, K.; Pavarala, V.

    2012-01-01

    Objective: To assess quantity and quality of nutrition and food safety information in science textbooks prescribed by the Central Board of Secondary Education (CBSE), India for grades I through X. Design: Content analysis. Methods: A coding scheme was developed for quantitative and qualitative analyses. Two investigators independently coded the…

  20. Use of Food and Nutrition Knowledge by Mothers of Preschool Children.

    ERIC Educational Resources Information Center

    Phillips, Doris E.; And Others

    1978-01-01

    Mothers and their preschool children were interviewed to study the effect that food and nutrition knowledge of the mothers had on the use of presweetened cereals. Factors other than knowledge including the child's order in the family, appear to influence how mothers will apply their knowledge. (Author/MA)

  1. Data collection and preparation of authoritative reviews on space food and nutrition research

    NASA Technical Reports Server (NTRS)

    1972-01-01

    The collection and classification of information for a manually operated information retrieval system on the subject of space food and nutrition research are described. The system as it currently exists is designed for retrieval of documents, either in hard copy or on microfiche, from the technical files of the MSC Food and Nutrition Section by accession number, author, and/or subject. The system could readily be extended to include retrieval by affiliation, report and contract number, and sponsoring agency should the need arise. It can also be easily converted to computerized retrieval. At present the information retrieval system contains nearly 3000 documents which consist of technical papers, contractors' reports, and reprints obtained from the food and nutrition files at MSC, Technical Library, the library at the Texas Medical Center in Houston, the BMI Technical Libraries, Dr. E. B. Truitt at MBI, and the OSU Medical Libraries. Additional work was done to compile 18 selected bibliographies on subjects of immediate interest on the MSC Food and Nutrition Section.

  2. Home Economists Working with Low-Income Families and Implications for College Food and Nutrition Curriculum.

    ERIC Educational Resources Information Center

    Kopel, Bernice Helene

    To identify implications for college food and nutrition curriculum, multiple-choice questionnaires were developed to provide general characteristics of home economists and the concerns they had in their work with low-income families. Job concerns were ranked and analyzed according to the degree of concern expressed by the 129 respondents (70.8…

  3. The National Advisory Committee on Hyperkinesis and Food Additives. Final Report to the Nutrition Foundation.

    ERIC Educational Resources Information Center

    Nutrition Foundation, Inc., Washington, DC.

    In response to the issues raised by B. Feingold regarding the possible role of food additives as a cause of hyperactivity and learing disability, the Nutrition Foundation organized a critical review of Feinfold's claims by a group of behavioral and medical scientists. Among the cliams made by Feingold was that, when treated with the salicylate and…

  4. The National Advisory Committee on Hyperkinesis and Food Additives. Report to the Nutrition Foundation.

    ERIC Educational Resources Information Center

    National Advisory Committee on Hyperkinesis and Food Additives.

    Reviewed in the report is research on hyperkinesis, specifically B. Feingold's hypotheses on the role of salicylates and food additives. Criticisms of Feingold's studies are seen to include methodological weaknesses (no double blind controlled experiments), nutritional concerns over the adequacy of prescribed diets, and lack of a specifically…

  5. Practitioners’ Opinions on Food and Nutrition Care Indicators (FANCI) in Assisted Living Facilities for Older Adults

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study assessed the utility of the 57 indicator FANCI checklist for assessing food and nutrition services in assisted living facilities (ALFs) for older adults among dietitians. They were members of two American Dietetic Association practice groups focusing on aging and long term care and were a...

  6. The Use of Nutritional Labels by College Students in a Food-Court Setting

    ERIC Educational Resources Information Center

    Kolodinsky, Jane; Green, Jennifer; Michahelles, Marina; Harvey-Berino, Jean R.

    2008-01-01

    Objective: Between January and September 2006, the authors examined when, why, if, and how nutrition labels impact food purchase decisions of college students. Participants: Participants were 16 college-aged students at a large northeastern university. Methods: As part of a larger study undertaken at a large northeastern university on the effect…

  7. Directory of Food and Nutrition Programs in the District of Columbia, Maryland and Virginia.

    ERIC Educational Resources Information Center

    Broering, Naomi C., Ed.; And Others

    This directory provides a descriptive list of food and nutrition resource organizations in the District of Columbia, Maryland, and Virginia. Programs described are offered by business, educational institutions, the Federal government, State governments, health related organizations, special interest groups, and trade and professional associations.…

  8. Food and Nutrition (Intermediate). Performance Objectives and Criterion-Referenced Test Items.

    ERIC Educational Resources Information Center

    Missouri Univ., Columbia. Instructional Materials Lab.

    This document contains competencies and criterion-referenced test items for the Intermediate Food and Nutrition semester course in Missouri that were derived from the duties and tasks of the Missouri homemaker and identified and validated by home economics teachers and subject matter specialists. The guide is designed to assist home economics…

  9. A systems science perspective and transdisciplinary models for food and nutrition security

    PubMed Central

    Hammond, Ross A.; Dubé, Laurette

    2012-01-01

    We argue that food and nutrition security is driven by complex underlying systems and that both research and policy in this area would benefit from a systems approach. We present a framework for such an approach, examine key underlying systems, and identify transdisciplinary modeling tools that may prove especially useful. PMID:22826247

  10. Identifying the Learning Styles and Instructional Tool Preferences of Beginning Food Science and Human Nutrition Majors

    ERIC Educational Resources Information Center

    Bohn, D. M.; Rasmussen, C. N.; Schmidt, S. J.

    2004-01-01

    Learning styles vary among individuals, and understanding which instructional tools certain learning styles prefer can be utilized to enhance student learning. Students in the introductory Food Science and Human Nutrition course (FSHN 101), taught at the Univ. of Illinois at Urbana-Champaign, were asked to complete Gregorc's Learning Style…

  11. Nutritive value and display-life attributes of selenium-enriched beef-muscle foods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Our objective was to assess the nutritive value and display-life attributes of selenium-enriched beef-muscle foods. Samples of foreshank and short loin subprimals were excised from chilled carcasses (n = 20) of beef steers that were individually finished (120 days) on either supranutritional seleni...

  12. Academic Integration Supplement to the Advanced Food Science and Nutrition Curriculum Guide.

    ERIC Educational Resources Information Center

    Texas Tech Univ., Lubbock. Home Economics Curriculum Center.

    This supplement to an advanced food science and nutrition curriculum guide was developed for use in integrating academic principles with vocational home economics education in Texas. It contains learning and evaluation experiences specifically designed to integrate mathematics, science, language arts, and social studies principles within the…

  13. Kentucky Consumer & Homemaking Education. Food and Nutrition. Curriculum Guide, Comprehensive Courses.

    ERIC Educational Resources Information Center

    Crass, Sally; And Others

    Intended for use by teachers on the junior high and high school levels, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines four courses in the area of food and nutrition. The four units cover many of the same topics with increasing complexity as the student progresses from the…

  14. Current food and nutrition situation in south Asian and south-east Asian countries.

    PubMed

    Gopalan, C

    1996-09-01

    Food production in the countries of South and South-East Asia has shown a general upward trend during the last decade. Despite the considerable increase in population in many of these countries, food production per capita in 1988-90 was significantly higher as compared to 1979-81 figures, the increase being specially marked in such countries as Vietnam, Cambodia, Indonesia, and Malaysia. Available daily calorie supply was adequate to meet the requirement. The overall pattern of food production however has shown little change, with cereal production continuing to account for a predominant part of food production. There is no evidence of a significant uptrend with respect to production of pulses, milk, horticultural products, poultry or meat production in most countries. A unique and unfortunate feature of the nutrition situation in South-Asian countries is that the incidence of low birth weight deliveries is as high as 34% (1990), ranging from 25% in Sri Lanka to 50% in Bangladesh (as against less than 7% in the countries of Europe and North America). Even in countries of Africa where the overall food and nutrition situation is worse than in South Asia, the incidence is well below 20%. This is a reflection of the poor state of maternal nutrition in pregnancy. Florid nutritional deficiency diseases have shown a steep decline over the last two decades, but goitre and iron deficiency anaemia continue to be major public health problems, though some headway has been made with regard to the control of the former. Severe forms of growth retardation in children have declined but the majority suffer from mild and moderate forms of growth retardation. Countries of the Region are in varying stages of developmental transition. Among the burgeoning middle classes in some of these countries there are evidences of escalation of degenerative diseases such as diabetes and coronary heart disease. With increasing life expectancy, geriatric nutritional problems will demand increasing

  15. Kentucky Consumer & Homemaking Education. Food & Nutrition Curriculum Guide, Semester Course.

    ERIC Educational Resources Information Center

    Blankenship, Karen; And Others

    Intended for use by teachers at the high school level, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines a semester special interest course in food management. The two units, comprehensive I and II, which are prerequisites for this course are found in a separate guide (CE 017…

  16. Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations.

    PubMed

    Fenyvesi, É; Vikmon, M; Szente, L

    2016-09-01

    Cyclodextrins are tasteless, odorless, nondigestible, noncaloric, noncariogenic saccharides, which reduce the digestion of carbohydrates and lipids. They have low glycemic index and decrease the glycemic index of the food. They are either non- or only partly digestible by the enzymes of the human gastrointestinal (GI) tract and fermented by the gut microflora. Based on these properties, cyclodextrins are dietary fibers useful for controlling the body weight and blood lipid profile. They are prebiotics, improve the intestinal microflora by selective proliferation of bifidobacteria. These antiobesity and anti-diabetic effects make them bioactive food supplements and nutraceuticals. In this review, these features are evaluated for α-, β- and γ-cyclodextrins, which are the cyclodextrin variants approved by authorities for food applications. The mechanisms behind these effects are reviewed together with the applications as solubilizers, stabilizers of dietary lipids, such as unsaturated fatty acids, phytosterols, vitamins, flavonoids, carotenoids and other nutraceuticals. The recent applications of cyclodextrins for reducing unwanted components, such as trans-fats, allergens, mycotoxins, acrylamides, bitter compounds, as well as in smart active packaging of foods are also overviewed. PMID:25764389

  17. Vietnam, 1978: crisis in food, nutrition, and health.

    PubMed

    Kaufman, M

    1979-03-01

    Evidence of shortages of food, medical equipment, and supplies and indications of malnutrition were observed by an American Study Mission to Vietnam in the summer of 1978. Recommendations of humanitarian aid were made by the study team and presented as promoting peace and stability in Southeast Asia. PMID:762356

  18. Food Consumption and Nutrition Evaluation: The National School Lunch Program.

    ERIC Educational Resources Information Center

    Food and Nutrition Service (USDA), Washington, DC.

    The purpose of this study of food consumption in the National School Lunch Program (NSLP) was to: (1) conduct a comprehensive review of literature on plate waste in school foodservice and other institutional foodservice facilities, (2) report the results of a pilot study designed to determine the degree of plate waste in the NSLP and its…

  19. FOOD LABEL USE AND NUTRITION EDUCATION SURVEY (FLUNES)

    EPA Science Inventory

    This study, conducted in March-September 1994, established baseline information on consumer uses of food labels in order to provide an understanding of label use in the broader context of dietary management. It also provided information necessary to evaluate the impact of the new...

  20. Food security and child nutritional status among Orang Asli (Temuan) households in Hulu Langat, Selangor.

    PubMed

    Zalilah, M S; Tham, B L

    2002-03-01

    This study was conducted to determine the prevalence of household food insecurity and its potential risk factors and outcomes among the Orang Asli (Temuan) households. Socioeconomic, demographic and food security information of the households and anthropometric measurements and dietary intakes of preschoolers (n = 64) were obtained using a structured questionnaire. Food security was assessed using the Radimer/Cornell hunger and food insecurity instrument. Diet quality was based on 24 hour recall and analyzed according to the Malaysian RDA and Food Guide Pyramid. Majority of the households (82%) reported some kind of household food insecurity. The prevalence of significant underweight, stunting and wasting were 45.3%, 51.6% and 7.8%, respectively. Dietary intakes were less than 2/3 RDA levels for calories, calcium and iron. However, the intakes of protein, vitamin A, vitamin C and niacin exceeded the RDA and the sources for these nutrients were mainly rice, fish and green leafy vegetables. Among the five food groups, only the number of servings from cereals/cereal products/tubers group was achieved while that of the milk/diary products was the worst. Majority of the children (68.7%) had poor, 31.3% had fair and none with excellent diet quality. In general, diet quality and nutritional status of the children decreased as household food insecurity worsened. It is recommended that the nutritional problems of Orang Asli children be addressed through health, nutrition and economic programs and further studies should be carried out on determinants and consequences of household food insecurity. PMID:14569716

  1. Sports Supplements

    MedlinePlus

    ... specialist. The doc will be able to offer alternatives to supplements based on your body and sport. Reviewed by: Mary L. Gavin, MD Date reviewed: January 2015 previous 1 • 2 • 3 For Teens For Kids For Parents MORE ON THIS TOPIC Sports Center Energy Drinks and Food Bars: Power or Hype? A ...

  2. Availability and accessibility of healthier options and nutrition information at New Zealand fast food restaurants.

    PubMed

    Chand, Ashmita; Eyles, Helen; Ni Mhurchu, Cliona

    2012-02-01

    The aim of this study was to assess the availability of healthier options and nutrition information at major New Zealand fast food chains. A cross-sectional survey was undertaken at 24 fast food stores (two from each of 12 major chains) using on-site visits, telephone calls, and website searches. Of available products, only 234/1126 (21%) were healthier options. Healthier options were generally cheaper and lower in energy, total fat, saturated fat, sugar, and sodium per serve than their regular counterparts. Regular options were commonly high in sugar or sodium per serve (mean sugar content of beverages=56 g (11 teaspoons) and sodium content of burgers and pasta=1095 mg and 1172 mg, respectively). Nutrition information was available at 11/12 (92%) restaurant chains (range=0% at Tank Juice to 99% at Domino's Pizza). However, <1% of this information was available at the point-of-purchase. Therefore, there is huge potential for improving nutrition in the New Zealand fast food restaurant setting. Implications of these findings for policy and food industry include: consideration of mandatory menu labelling, increasing the percentage of healthier options available, and improving the nutrient content of regular options at New Zealand fast food restaurants. PMID:22019449

  3. Best practices in school food and nutrition units of public schools of Bayeux, PB, Brazil.

    PubMed

    Lopes, Ana Carolina de Carvalho; Pinto, Helen Ramalho Farias; Costa, Deborah Camila Ismael de Oliveira; Mascarenhas, Robson de Jesus; Aquino, Jailane de Souza

    2015-07-01

    The occurrence of foodborne illness outbreaks is increasing in schools, and due to the number of children who consume school meals as the only daily meal, this factor becomes even more worrisome. In this sense, the aim of this study was to evaluate the hygienic-health aspects of Food and Nutrition Units (SFNU) of public schools of Bayeux / PB in relation to the adoption of best practices in school food and nutrition. Data were collected through SFNU checklist during visits to units in 29 schools. The health risk of units evaluated was from regular to very high regarding structure and facilities, hygiene of food handlers, environment and food preparation. It was found that 10.3% of handlers used clean and adequate uniforms, and environment and equipment showed poor conservation status in 75.9% and 89.7% of Units, respectively; control of urban pests and vectors was not effective and cleaning of fresh produce was incorrectly conducted in 51.7% of SFNU of schools evaluated. It could be concluded that the production of meals in SFNU of schools evaluated does not meet the requirements established by the best practices in school food and nutrition. PMID:26132265

  4. Risk Assessment to Underpin Food Regulatory Decisions: An Example of Public Health Nutritional Epidemiology

    PubMed Central

    Baines, Janis; Cunningham, Judy; Leemhuis, Christel; Hambridge, Tracy; Mackerras, Dorothy

    2011-01-01

    The approach used by food regulation agencies to examine the literature and forecast the impact of possible food regulations has many similar features to the approach used in nutritional epidemiological research. We outline the Risk Analysis Framework described by FAO/WHO, in which there is formal progression from identification of the nutrient or food chemical of interest, through to describing its effect on health and then assessing whether there is a risk to the population based on dietary exposure estimates. We then discuss some important considerations for the dietary modeling component of the Framework, including several methodological issues that also exist in research nutritional epidemiology. Finally, we give several case studies that illustrate how the different methodological components are used together to inform decisions about how to manage the regulatory problem. PMID:22254081

  5. Food insecurity, health and nutritional status among sample of palm-plantation households in Malaysia.

    PubMed

    Mohamadpour, M; Sharif, Z Mohd; Keysami, M Avakh

    2012-09-01

    Food insecurity is a worldwide problem and has been shown to contribute to poor health and nutritional outcomes. In Malaysia, poor dietary intake, overweight and obesity, diabetes mellitus, and hypercholesterolaemia have been reported to be more prevalent in females compared to males and in Indians compared to other ethnic groups. A cross-sectional study was designed to investigate the relationship between food insecurity and health and nutritional status among 169 Indian women (19-49 years old, non-pregnant, and non-lactating) from randomly-selected palm-plantation households in Negeri Sembilan, Malaysia. Subjects were interviewed for socioeconomic and demographic data, and information on household food security and dietary intake. They were examined for weight, height, waist-circumference, blood pressure and lipids, and plasma glucose levels. For analysis of data, descriptive statistics, ANOVA, and logistic regression were used. Majority (85.2%) of the households showed food insecurity as assessed using the Radimer/Cornell Hunger and Food Insecurity Instrument. The food-secure women had significantly higher mean years of education and lower mean number of children than food-insecure groups (p<0.05). There was a significant decrease in the mean household income and income per capita as food insecurity worsened (p<0.05). Women who reported food security had significantly higher mean diet diversity score (11.60±4.13) than child hunger (9.23±3.36). The group of subjects with higher intake of meat/fish/poultry/legumes (crude odds ratio [OR]=0.53, confidence interval [CI]=0.29-0.95) and higher diet diversity score (crude OR=0.87, CI=0.78-0.97) was more likely to have < 3 health risks. Diet diversity score remained a significant protective factor against heath risks even after adjusting for other variables. The present study showed that food insecurity is indirectly associated with poor health and nutritional status. Therefore, appropriate community

  6. Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing.

    PubMed

    Fardet, Anthony; Rock, Edmond; Bassama, Joseph; Bohuon, Philippe; Prabhasankar, Pichan; Monteiro, Carlos; Moubarac, Jean-Claude; Achir, Nawel

    2015-11-01

    To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions. PMID:26567188

  7. Addressing the public health burden caused by the nutrition transition through the Healthy Foods North nutrition and lifestyle intervention programme.

    PubMed

    Sharma, S; Gittelsohn, J; Rosol, R; Beck, L

    2010-10-01

    Dietary inadequacies, low levels of physical activity, excessive energy intake and high obesity prevalence have placed Inuit and Inuvialuit populations of the Canadian Arctic at increased risk of chronic disease. An evidence-based, community participatory process was used to develop Healthy Foods North (HFN), a culturally appropriate nutrition and physical activity intervention programme that aimed to reduce risk of chronic disease and improve dietary adequacy amongst Inuit/Inuvialuit in Nunavut and the Northwest Territories. HFN was implemented over the course of 12 months in a series of seven phases between October 2008 and 2009 (Nunavut) and June 2008 and 2009 (Northwest Territories). Combining behaviour change and environmental strategies to increase both the availability of healthful food choices in local shops and opportunities for increasing physical activity, HFN promoted the consumption of traditional foods and nutrient-dense and/or low energy shop-bought foods, utilisation of preparation methods that do not add fat content, decreased consumption of high-energy shop-bought foods, and increased physical activity. Messages identified in the community workshops, such as the importance of family eating and sharing, were emphasised throughout the intervention. Intervention components were conducted by community staff and included working with shops to increase the stocking of healthy foods, point of purchase signage and promotion in shops and community settings, pedometer challenges in the workplace and use of community media (e.g. radio and cable television advertisements) to reinforce key messages. HFN represents an innovative multilevel approach to the reduction of chronic disease risk factors amongst Inuit and Inuvialuit, based on strong collaboration with local agencies, government and institutions. PMID:21158971

  8. Nutritional Translation Blended With Food Science: 21st Century Applications1234

    PubMed Central

    Ferruzzi, Mario G.; Peterson, Devin G.; Singh, R. Paul; Schwartz, Steven J.; Freedman, Marjorie R.

    2012-01-01

    This paper, based on the symposium “Real-World Nutritional Translation Blended With Food Science,” describes how an integrated “farm-to-cell” approach would create the framework necessary to address pressing public health issues. The paper describes current research that examines chemical reactions that may influence food flavor (and ultimately food consumption) and posits how these reactions can be used in health promotion; it explains how mechanical engineering and computer modeling can study digestive processes and provide better understanding of how physical properties of food influence nutrient bioavailability and posits how this research can also be used in the fight against obesity and diabetes; and it illustrates how an interdisciplinary scientific collaboration led to the development of a novel functional food that may be used clinically in the prevention and treatment of prostate cancer. PMID:23153735

  9. Evolving food retail environments in Thailand and implications for the health and nutrition transition

    PubMed Central

    Banwell, Cathy; Dixon, Jane; Seubsman, Sam-ang; Pangsap, Suttinan; Kelly, Matthew; Sleigh, Adrian

    2013-01-01

    Objective An investigation into evolving food retail systems in Thailand Design Rapid assessment procedures based on qualitative research methods such as interviews, focus groups discussions and site visits Setting Seven freshmarkets located in the four main regions of Thailand Subjects Managers, food specialists, vendors and shoppers from seven freshmarkets who participated in interviews and focus group discussions. Results Freshmarkets are under economic pressure and are declining in number. They are attempting to resist the competition from supermarkets by improving convenience, food diversity, quality and safety. Conclusions Obesity has increased in Thailand at the same time as rapid growth of modern food retail formats has occurred. As freshmarkets are overtaken by supermarkets there is a likely loss of fresh, healthy, affordable food for poorer Thais, and a diminution of regional culinary culture, women’s jobs and social capital with implications for the health and nutrition transition in Thailand. PMID:23021291

  10. [Caffeine in nutrition. Article 1. Consumption with food and regulation].

    PubMed

    Bessonov, V V; Khanferyan, R A

    2015-01-01

    The article presents a review of the literature data on the effect of caffeine contained in a variety of foods on the functions of human, it presents the modern international legal regulatory rules in the consumption of caffeine, and caffeine consumption rules corresponding to the technical regulations of the Customs Union (Russian Federation, Kazakhstan, Belaruss). It describes the sources of caffeine in the traditional diet and its consumption, safety evaluation in connection with the acute and chronic caffeine consumption and the value of caffeine as an ingredient in soft drinks tonic. PMID:26852540

  11. Not all nutrition claims are perceived equal: anchoring effects and moderating mechanisms in food advertising.

    PubMed

    Paek, Hye-Jin; Yoon, Hye Jin; Hove, Thomas

    2011-03-01

    Despite the increased use of health claims in food advertising, few studies have investigated how specific nutrition claims have differential effects depending on how they are presented. In this context, the current study tests the anchoring hypothesis. Anchoring refers to a common human tendency to evaluate information differently depending on the presence or absence of a numerical "anchor" or reference point. Two (pilot and main) experimental studies explore anchoring effects on audience response to food advertising both directly and moderated by cognitive, motivational, and message factors. The pilot study finds that food product ads employing nutrition claims with an anchor rather than without an anchor generate two results: First, participants perceive the product to have lower fat/lower calorie contents (anchoring hypothesis); second, they prefer the messages with an anchor over those without an anchor. The main study reports that when anchoring is successfully evoked, it produces favorable attitudes toward the ad, favorable attitudes toward the brand, and purchase intention-but only when moderated by health orientation, claim believability, and nutrition knowledge. Practical implications are provided with respect to regulatory guidelines and effective communication strategies for promoting low-fat and low-calorie products in food advertising. PMID:21308579

  12. Exploitation of convenience food in view of a diet diversification for better nutrition.

    PubMed

    Berghofer, E

    2005-01-01

    Social and economic changes as well as technological innovations in recent years, have caused dramatic changes regarding the kind of nutrition supply observed. The provoking question now is, if a recommendable nutrition and diet diversification is possible with the convenience products available on the market at present. Depending on the degree of cooking or preparation the following convenience steps can be differentiated: initial grade--ready-for-kitchen processing--ready-to-cook--ready-to-mix--ready-to-heat--ready-to-eat. Various preservation strategies can be applied to the food products of each step. In order to keep the nutritional and sensory quality of the food product, these necessary preservation methods should, of course, be as gentle as possible. On each convenience-step a large variety of products exists. By separation of preparation from consumption and the therefore necessary preservation methods, these products are available throughout the whole year. Seasonal limitations are less important, which enhances diet diversification. On the other hand, an impoverishment in raw materials occurs due to the existing concentration tendencies in food production and especially in food trade. PMID:15702594

  13. Temporary stability of urban food and nutrition security: the East Jakarta study.

    PubMed

    Wasito, E; Pritasari; Susilowati, D; Iswarawanti, D N; Schultink, W; Gross, R

    2001-01-01

    The food and nutrition situation in households of East Jakarta was assessed in 1993/1994 and 1998/1999 with the aim of identifying the determinants of potential problems and the dynamics of change. In 1993/1994, the nutritional status of approximately 73% of children under 5 years of age and 60% of mothers was within the normal range, although underweight and overweight were prevalent in almost all households. Between 1998 and 1999, there was a sharp increase in fathers reporting unemployment. The consumption of animal food sources decreased, whereas the consumption of food derivatives such as oils and sugar remained high. Approximately 90% of the population obtained drinking water from wells. By 1998, the public garbage collection system had almost completely collapsed in East Jakarta. Between 1993 and 1998, the prevalence of diarrhoea and acute respiratory infections in children aged under 5 years increased dramatically, from 8 and 44% to 24 and 70%, respectively. The urban environment has undergone significant changes. In Indonesia, as a whole, many achievements in the improvement of household food security and care have been lost due to the economic and political crisis. The statistical association between mothers' and fathers' education and the nutritional status of their children that was observed in 1993/94 did not appear in the 1998 survey. It seems that the education-related coping mechanisms of the parents were inadequate to deal with the rapid deterioration in the economic and political situation. PMID:11708579

  14. Nutrition standards for away-from-home foods in the USA.

    PubMed

    Cohen, D A; Bhatia, R

    2012-07-01

    Away-from-home foods are regulated with respect to the prevention of food-borne diseases and potential contaminants, but not for their contribution to dietary-related chronic diseases. Away-from-home foods have more calories, salt, sugar and fat, and include fewer fruits and vegetables than recommended by national nutrition guidelines. Thus, frequent consumption of away-from-home foods contributes to obesity, hypertension, diabetes, heart disease, and cancer. In light of this, many localities are already adopting regulations or sponsoring programs to improve the quality of away-from-home foods. We review the rationale for developing nutritional performance standards for away-from-home foods in light of limited human capacity to regulate intake or physiologically compensate for a poor diet. We offer a set of model performance standards to be considered as a new area of environmental regulation. Models for voluntary implementation of consumer standards exist in the environmental domain and may be useful templates for implementation. Implementing such standards, whether voluntarily or via regulations, will require addressing a number of practical and ideological challenges. Politically, regulatory standards contradict the belief that adults should be able to navigate dietary risks in away-from-home settings unaided. PMID:22329431

  15. Nutrition Standards for Away-from-home Foods in the United States

    PubMed Central

    Cohen, Deborah A.; Bhatia, Rajiv

    2012-01-01

    Away-from-home foods are regulated with respect to the prevention of food-borne diseases and potential contaminants, but not for their contribution to dietary-related chronic diseases. Away-from-home foods have more calories, salt, sugar, and fat and provide fewer fruits and vegetables than recommended by national nutrition guidelines; thus, frequent consumption of away-from-home foods contributes to obesity, hypertension, diabetes, heart disease, and cancer. In light of this, many localities are already adopting regulations or sponsoring programs to improve the quality of away-from-home foods. We review the rationale for developing nutritional performance standards for away-from-home foods in light of limited human capacity to regulate intake or physiologically compensate for a poor diet. We offer a set of model performance standards to be considered as a new area of environmental regulation. Models for voluntary implementation of consumer standards exist in the environmental domain and may be useful templates for implementation. Implementing such standards, whether voluntarily or via regulations, will require addressing a number of practical and ideological challenges. Politically, regulatory standards contradict the belief that adults should be able to navigate dietary risks in away-from-home settings unaided. PMID:22329431

  16. Measuring Competitive Foods in Schools: Methods and Challenges. Food and Nutrition Evaluation Study Series.

    ERIC Educational Resources Information Center

    US Department of Agriculture, 2004

    2004-01-01

    While the widespread availability of competitive foods is well documented there is relatively little detailed data on the amounts of various types of competitive foods that are sold in schools or about their nutrient content. Such information is needed to estimate the full prevalence of competitive food sales and to determine the types of changes…

  17. A review of food allergy and nutritional considerations in the food-allergic adult

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In the United States, the prevalence of adults with food allergies is approximately 2 percent to 3 percent. Theoretically, any food can cause an allergic reaction; however, some foods are clearly more allergenic than others are. In adults, peanuts, tree nuts, finned fish, crustaceans, fruit, and veg...

  18. A pre-post pilot study of peer nutritional counseling and food insecurity and nutritional outcomes among antiretroviral therapy patients in Honduras

    PubMed Central

    Derose, Kathryn P.; Felician, Melissa; Han, Bing; Palar, Kartika; Ramírez, Blanca; Farías, Hugo; Martínez, Homero

    2015-01-01

    Background Food insecurity and poor nutrition are key barriers to anti-retroviral therapy (ART) adherence. Culturally-appropriate and sustainable interventions that provide nutrition counseling for people on ART and of diverse nutritional statuses are needed, particularly given rising rates of overweight and obesity among people living with HIV (PLHIV). Methods As part of scale-up of a nutritional counseling intervention, we recruited and trained 17 peer counselors from 14 government-run HIV clinics in Honduras to deliver nutritional counseling to ART patients using a highly interactive curriculum that was developed after extensive formative research on locally available foods and dietary patterns among PLHIV. All participants received the intervention; at baseline and 2 month follow-up, assessments included: 1) interviewer-administered, in-person surveys to collect data on household food insecurity (15-item scale), nutritional knowledge (13-item scale), dietary intake and diversity (number of meals and type and number of food groups consumed in past 24 hours); and 2) anthropometric measures (body mass index or BMI, mid-upper arm and waist circumferences). We used multivariable linear regression analysis to examine changes pre-post in food insecurity and the various nutritional outcomes while controlling for baseline characteristics and clinic-level clustering. Results Of 482 participants at baseline, we had complete follow-up data on 356 (74%), of which 62% were women, median age was 39, 34% reported having paid work, 52% had completed primary school, and 34% were overweight or obese. In multivariate analyses adjusting for gender, age, household size, work status, and education, we found that between baseline and follow-up, household food insecurity decreased significantly among all participants (β=−0.47, p<.05) and among those with children under 18 (β=−1.16, p<.01), while nutritional knowledge and dietary intake and diversity also significantly improved

  19. Nutrition

    MedlinePlus

    Nutrition Health Education During the 2 years preceding the study: • The percentage of states that provided funding for staff development or offered staff development on nutrition and dietary behavior to those who teach health ...

  20. A Focus Group Study of Child Nutrition Professionals' Attitudes about Food Allergies and Current Training Practices

    ERIC Educational Resources Information Center

    Lee, Yee Ming; Kwon, Junehee; Sauer, Kevin

    2014-01-01

    Purpose/Objectives: The purpose of this study was to explore child nutrition professionals' (CNPs) attitudes about food allergies, current practices of food allergy training, and operational issues related to food allergy training in school foodservice operations. Methods: Three focus groups were conducted with 21 CNPs with managerial…