Potential for improvement of population diet through reformulation of commonly eaten foods.

PubMed

van Raaij, Joop; Hendriksen, Marieke; Verhagen, Hans

2009-03-01

FOOD REFORMULATION: Reformulation of foods is considered one of the key options to achieve population nutrient goals. The compositions of many foods are modified to assist the consumer bring his or her daily diet more in line with dietary recommendations. INITIATIVES ON FOOD REFORMULATION: Over the past few years the number of reformulated foods introduced on the European market has increased enormously and it is expected that this trend will continue for the coming years. LIMITS TO FOOD REFORMULATION: Limitations to food reformulation in terms of choice of foods appropriate for reformulation and level of feasible reformulation relate mainly to consumer acceptance, safety aspects, technological challenges and food legislation. IMPACT ON KEY NUTRIENT INTAKE AND HEALTH: The potential impact of reformulated foods on key nutrient intake and health is obvious. Evaluation of the actual impact requires not only regular food consumption surveys, but also regular updates of the food composition table including the compositions of newly launched reformulated foods.

Iodine intake by adult residents of a farming area in Iwate Prefecture, Japan, and the accuracy of estimated iodine intake calculated using the Standard Tables of Food Composition in Japan.

PubMed

Nakatsuka, Haruo; Chiba, Keiko; Watanabe, Takao; Sawatari, Hideyuki; Seki, Takako

2016-11-01

Iodine intake by adults in farming districts in Northeastern Japan was evaluated by two methods: (1) government-approved food composition tables based calculation and (2) instrumental measurement. The correlation between these two values and a regression model for the calibration of calculated values was presented. Iodine intake was calculated, using the values in the Japan Standard Tables of Food Composition (FCT), through the analysis of duplicate samples of complete 24-h food consumption for 90 adult subjects. In cases where the value for iodine content was not available in the FCT, it was assumed to be zero for that food item (calculated values). Iodine content was also measured by ICP-MS (measured values). Calculated and measured values rendered geometric means (GM) of 336 and 279 μg/day, respectively. There was no statistically significant (p > 0.05) difference between calculated and measured values. The correlation coefficient was 0.646 (p < 0.05). With this high correlation coefficient, a simple regression line can be applied to estimate measured value from calculated value. A survey of the literature suggests that the values in this study were similar to values that have been reported to date for Japan, and higher than those for other countries in Asia. Iodine intake of Japanese adults was 336 μg/day (GM, calculated) and 279 μg/day (GM, measured). Both values correlated so well, with a correlation coefficient of 0.646, that a regression model (Y = 130.8 + 1.9479X, where X and Y are measured and calculated values, respectively) could be used to calibrate calculated values.

[Composition of chicken and quail eggs].

PubMed

Closa, S J; Marchesich, C; Cabrera, M; Morales, J C

1999-06-01

Qualified food composition data on lipids composition are needed to evaluate intakes as a risk factor in the development of heart disease. Proximal composition, cholesterol and fatty acid content of chicken and quail eggs, usually consumed or traded, were analysed. Proximal composition were determined using AOAC (1984) specific techniques; lipids were extracted by a Folch's modified technique and cholesterol and fatty acids were determined by gas chromatography. Results corroborate the stability of eggs composition. Cholesterol content of quail eggs is similar to chicken eggs, but it is almost the half content of data registered in Handbook 8. Differences may be attributed to the analytical methodology used to obtain them. This study provides data obtained with up-date analytical techniques and accessory information useful for food composition tables.

Radappertized Meats for Aerospace Meals

DTIC Science & Technology

1981-06-01

and canned bread made from irradiated wheat flour were used as emergency back-up foods in Skylab III. In response to a NASA request for foods for the...tt a,- /_ j .3 LIST OF TABLES PUge 1. Test Results of Vacuum Packaged Irradiated 10 Food Samples 2. Chemical Composition of Irradiated Food Samples...55 g Sodium nitrite .. ........ 1 g *Pickling spice mixture . . .... .... . 340 g (dry) The pumped briskets were stored at 30 C for 48 hours in

The boron content of selected foods and the estimation of its daily intake among free-living subjects.

PubMed

Naghii, M R; Wall, P M; Samman, S

1996-12-01

Boron is an essential micronutrient for higher plants. The results of studies in animals and humans have suggested a potential role for boron as a modulator of the steroid hormone pathway. As part of a study to obtain baseline information on boron in humans, the boron content of selected foods (66 items) consumed in Australia was determined. Mean values are presented for the element per 100 g or 100 ml of food and per serving. Major sources of the element were nuts, dried fruits, legumes, fresh vegetables and fruits. The boron content of these foods correlated positively and strongly with values provided by the comprehensive Finnish Tables of mineral composition of foods and with the US Food and Drug Administration Total Diet Study. Because of the similarity in methods employed by this study and that used for the comprehensive Finnish Tables, the latter was used to analyze the boron content in 7-day weighed food records of 32 subjects. Using data obtained from the food records and assigning the corresponding values from the Finnish Tables for the boron content of foods, the average daily consumption of boron for a selected group of Australians was found to be 2.23 +/- 1.23 mg/day.

Most consumed processed foods by patients on hemodialysis: Alert for phosphate-containing additives and the phosphate-to-protein ratio.

PubMed

Watanabe, Marcela T; Araujo, Raphael M; Vogt, Barbara P; Barretti, Pasqual; Caramori, Jacqueline C T

2016-08-01

Hyperphosphatemia is common in patients with chronic kidney disease (CKD) stages IV and V because of decreased phosphorus excretion. Phosphatemia is closely related to dietary intake. Thus, a better understanding of sources of dietary phosphate consumption, absorption and restriction, particularly inorganic phosphate found in food additives, is key to prevent consequences of this complication. Our aims were to investigate the most commonly consumed processed foods by patients with CKD on hemodialysis, to analyze phosphate and protein content of these foods using chemical analysis and to compare these processed foods with fresh foods. We performed a cross-sectional descriptive analytical study using food frequency questionnaires to rank the most consumed industrialized foods and beverages. Total phosphate content was determined by metavanadate colorimetry, and nitrogen content was determined by the Kjeldahl method. Protein amounts were estimated from nitrogen content. The phosphate-to-protein ratio (mg/g) was then calculated. Processed meat protein and phosphate content were compared with the nutritional composition of fresh foods using the Brazilian Food Composition Table. Phosphate measurement results were compared with data from the Food Composition Table - Support for Nutritional Decisions. An α level of 5% was considered significant. Food frequency questionnaires were performed on 100 patients (mean age, 59 ± 14 years; 57% male). Phosphate additives were mentioned on 70% of the product labels analyzed. Proteins with phosphate-containing additives provided approximately twice as much phosphate per gram of protein compared with that of fresh foods (p < 0.0001). Protein and phosphate content of processed foods are higher than those of fresh foods, as well as phosphate-to-protein ratio. A better understanding of phosphate content in foods, particularly processed foods, may contribute to better control of phosphatemia in patients with CKD. Copyright © 2016 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.

Review of availability of food composition data for fish and shellfish.

PubMed

Rittenschober, Doris; Nowak, Verena; Charrondiere, U Ruth

2013-12-15

The FAO/INFOODS database on fish and shellfish (aFiSh) is a collection of analytical data from primary sources and holds values for 2,277 entries on raw and processed food with sufficient quality. Most data were entered on fatty acids (60%), followed by macronutrients and their fractions (16%), minerals (10%), amino acids (7%), (pro)vitamins (2%), heavy metals (2%) and other components (3%). Information on several factors that contribute to the variation of compositional data (e.g., biodiversity, catch season, habitat, size and part of fish/shellfish analysed) as well as the bibliographic references are presented alongside with each food entry. The data were published in the FAO/INFOODS Food Composition Database for Biodiversity (BioFoodComp2.0) and in the FAO/INFOODS Analytical Food Composition Database (AnFooD1.0), freely available at the INFOODS webpage http://www.fao.org/infoods/biodiversity/index_en.stm. The provision of easy accessible, analytical compositional data should be seen as stimulation for researchers and compilers to incorporate more analytical and detailed data of fish and shellfish into future food composition tables and databases and to improve dietary assessment tools. Copyright © 2013 Food and Agriculture Organization of the United Nations. Published by Elsevier Ltd.. All rights reserved.

Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan.

PubMed

Sato, Hiroaki; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Itoyama, Ryuichi; Ichisawa, Megumi; Negichi, Junko; Sakuma, Rui; Furusho, Tadasu; Sagane, Yoshimasa; Takano, Katsumi

2017-04-01

This data article provides the weights, specific gravities and chemical compositions (moisture, protein, fat, ash, and carbohydrate) of potato tubers, for food processing use, from the Tokachi, Kamikawa and Abashiri areas of Hokkaido, Japan. Potato tubers of four cultivars ('Toyoshiro', 'Kitahime', 'Snowden' and 'Poroshiri') were employed in the current study. The weights and specific gravities of potato tubers from each cultivar, harvested from three areas, were measured, and those of near average weight and specific gravity from each group were analyzed for their chemical composition. In this article, weight, specific gravity, and chemical composition data are provided in tables.

French consumers' perceptions of nutrition and health claims: A psychosocial-anthropological approach.

PubMed

Masson, Estelle; Debucquet, Gervaise; Fischler, Claude; Merdji, Mohamed

2016-10-01

French consumers' perceptions of nutrition and health claims (NHC) are studied using both qualitative (n = 89) and quantitative (n = 1000) methods. We analyse the participants' unprompted associations between nutrients and foods and construct a "lay food composition table". We find evidence for a degree of familiarity, in most cases in name only, with macronutrients and a small number of micronutrients. We then turn to assessing how compatible nutritional claims are with the « lay food composition table » and with pre-existing, culture-based representations of the fate of foods in the body. We thus identify some principles predicting for positive or negative response in relation to types of claims. We also assess the credibility of types of claims according to the function cited and the carrier food. Finally, we test perception of hypothetical fortifications according to origin of nutrient and type of carrier food (e.g. omega 3 from fish oil in ham). we find (1) that the very principle of fortification disrupts culture-based representations French consumers have of the link between food and health, which they consider to essentially reside in a "varied and balanced diet". And that (2), in spite of a general disposition against NHC, some types of claims are deemed more acceptable and credible than others. The questions raised by these findings are whether and to what extent nutrition can, does and should replace food cultures. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Chemical composition, dietary fiber and mineral content of frequently consumed foods in northwest Mexico].

PubMed

Haro, M I; Caire, G; Sánchez, A; Valencia, M E

1995-06-01

Nutrient composition in foods is very important specially in evaluation of nutritional status in populations. In this study the proximate composition, dietary fiber (DF) and mineral content of 15 frequently consumed foods in Northwest Mexico were determined. The procedures used were AOAC (1984) official methods, chemical-enzymatic method for DF and atomic absorption spectrophometry for minerals. Foods were grouped into cereals, legumes, meat and dairy products, fat was the most variable component in all foods (0,41 to 21,1 g/100 g). Fired beans (Phaseolus vulgaris: variedad pinto) had the highest DF content (9,21 g/100g); as is basis). Sodium among the minerales was also highly variable mainly due to the addition of salt during preparation of foods, except in corn tortillas were salt is not added. In contrast wheat flour tortillas had the highest sodium content of the foods analysed. Fresh white cheese had the highest calcium content (563 mg/100g). The meat group had the highest content of Fe and Zn (2,4-5,4 and 4,2-5,4 mg/100 g respectively). This study has provided information with current analytical techniques of important foods in northwest Mexico that will contribute to food composition tables in Latin America.

Variation in the iodine concentrations of foods: considerations for dietary assessment1234

PubMed Central

Carriquiry, Alicia L; Spungen, Judith H; Murphy, Suzanne P; Pehrsson, Pamela R; Dwyer, Johanna T; Juan, WenYen; Wirtz, Mark S

2016-01-01

Background: Food-composition tables typically give measured nutrient concentrations in foods as a single summary value, often the mean, without providing information as to the shape of the distribution. Objective: Our objective was to explore how the statistical approach chosen to describe the iodine concentrations of foods affects the proportion of the population identified as having either insufficient or excessive iodine intakes. Design: We used food intake data reported by the 2009−2010 NHANES and measured iodine concentrations of Total Diet Study (TDS) foods from 4 US regions sampled in 2004–2011. We created 4 data sets, each by using a different summary statistic (median, mean, and 10th and 90th percentiles), to represent the iodine concentration distribution of each TDS food. We estimated the iodine concentration distribution of each food consumed by NHANES participants as the 4 iodine concentration summary statistics of a similar TDS food and used these, along with NHANES food intake data, to develop 4 estimates of each participant’s iodine intake on each survey day. Using the 4 estimates in turn, we calculated 4 usual iodine intakes for each sex- and age-specific subgroup. We then compared these to guideline values and developed 4 estimates of the proportions of each subgroup with deficient and excessive usual iodine intakes. Results: In general, the distribution of iodine intakes was poorly characterized when food iodine concentrations were expressed as mean values. In addition, mean values predicted lower prevalences of iodine deficiency than did median values. For example, in women aged 19–50 y, the estimated prevalence of iodine deficiency was 25% when based on median food iodine concentrations but only 5.8% when based on mean values. Conclusion: For nutrients such as iodine with highly variable concentrations in important food sources, we recommend that food-composition tables provide useful variability information, including the mean, SD, and median. PMID:27534633

Variation in the iodine concentrations of foods: considerations for dietary assessment.

PubMed

Carriquiry, Alicia L; Spungen, Judith H; Murphy, Suzanne P; Pehrsson, Pamela R; Dwyer, Johanna T; Juan, WenYen; Wirtz, Mark S

2016-09-01

Food-composition tables typically give measured nutrient concentrations in foods as a single summary value, often the mean, without providing information as to the shape of the distribution. Our objective was to explore how the statistical approach chosen to describe the iodine concentrations of foods affects the proportion of the population identified as having either insufficient or excessive iodine intakes. We used food intake data reported by the 2009-2010 NHANES and measured iodine concentrations of Total Diet Study (TDS) foods from 4 US regions sampled in 2004-2011. We created 4 data sets, each by using a different summary statistic (median, mean, and 10th and 90th percentiles), to represent the iodine concentration distribution of each TDS food. We estimated the iodine concentration distribution of each food consumed by NHANES participants as the 4 iodine concentration summary statistics of a similar TDS food and used these, along with NHANES food intake data, to develop 4 estimates of each participant's iodine intake on each survey day. Using the 4 estimates in turn, we calculated 4 usual iodine intakes for each sex- and age-specific subgroup. We then compared these to guideline values and developed 4 estimates of the proportions of each subgroup with deficient and excessive usual iodine intakes. In general, the distribution of iodine intakes was poorly characterized when food iodine concentrations were expressed as mean values. In addition, mean values predicted lower prevalences of iodine deficiency than did median values. For example, in women aged 19-50 y, the estimated prevalence of iodine deficiency was 25% when based on median food iodine concentrations but only 5.8% when based on mean values. For nutrients such as iodine with highly variable concentrations in important food sources, we recommend that food-composition tables provide useful variability information, including the mean, SD, and median. © 2016 American Society for Nutrition.

Total, Free, and Added Sugar Consumption and Adherence to Guidelines: The Dutch National Food Consumption Survey 2007-2010.

PubMed

Sluik, Diewertje; van Lee, Linde; Engelen, Anouk I; Feskens, Edith J M

2016-01-28

A high sugar intake is a subject of scientific debate due to the suggested health implications and recent free sugar recommendations by the WHO. The objective was to complete a food composition table for added and free sugars, to estimate the intake of total sugars, free sugars, and added sugars, adherence to sugar guidelines and overall diet quality in Dutch children and adults. In all, 3817 men and women (7-69 years) from the Dutch National Food Consumption Survey 2007-2010 were studied. Added and free sugar content of products was assigned by food composition tables and using labelling and product information. Diet was assessed with two 24-h recalls. Diet quality was studied in adults with the Dutch Healthy Diet-index. Total sugar intake was 22% Total Energy (%TE), free sugars intake 14 %TE, and added sugar intake 12 %TE. Sugar consumption was higher in children than adults. Main food sources of sugars were sweets and candy, non-alcoholic beverages, dairy, and cake and cookies. Prevalence free sugar intake <10 %TE was 5% in boys and girls (7-18 years), 29% in women, and 33% in men. Overall diet quality was similar comparing adults adherent and non-adherent to the sugar guidelines, although adherent adults had a higher intake of dietary fiber and vegetables. Adherence to the WHO free sugar guidelines of <5 %TE and <10 %TE was generally low in the Netherlands, particularly in children. Adherence to the added and free sugar guidelines was not strongly associated with higher diet quality in adults.

Total, Free, and Added Sugar Consumption and Adherence to Guidelines: The Dutch National Food Consumption Survey 2007–2010

PubMed Central

Sluik, Diewertje; van Lee, Linde; Engelen, Anouk I.; Feskens, Edith J. M.

2016-01-01

A high sugar intake is a subject of scientific debate due to the suggested health implications and recent free sugar recommendations by the WHO. The objective was to complete a food composition table for added and free sugars, to estimate the intake of total sugars, free sugars, and added sugars, adherence to sugar guidelines and overall diet quality in Dutch children and adults. In all, 3817 men and women (7–69 years) from the Dutch National Food Consumption Survey 2007–2010 were studied. Added and free sugar content of products was assigned by food composition tables and using labelling and product information. Diet was assessed with two 24-h recalls. Diet quality was studied in adults with the Dutch Healthy Diet-index. Total sugar intake was 22% Total Energy (%TE), free sugars intake 14 %TE, and added sugar intake 12 %TE. Sugar consumption was higher in children than adults. Main food sources of sugars were sweets and candy, non-alcoholic beverages, dairy, and cake and cookies. Prevalence free sugar intake <10 %TE was 5% in boys and girls (7–18 years), 29% in women, and 33% in men. Overall diet quality was similar comparing adults adherent and non-adherent to the sugar guidelines, although adherent adults had a higher intake of dietary fiber and vegetables. Adherence to the WHO free sugar guidelines of <5 %TE and <10 %TE was generally low in the Netherlands, particularly in children. Adherence to the added and free sugar guidelines was not strongly associated with higher diet quality in adults. PMID:26828518

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

2015-09-16

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.

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

Improving the estimation of flavonoid intake for study of health outcomes

PubMed Central

Dwyer, Johanna T.; Jacques, Paul F.; McCullough, Marjorie L.

2015-01-01

Imprecision in estimating intakes of non-nutrient bioactive compounds such as flavonoids is a challenge in epidemiologic studies of health outcomes. The sources of this imprecision, using flavonoids as an example, include the variability of bioactive compounds in foods due to differences in growing conditions and processing, the challenges in laboratory quantification of flavonoids in foods, the incompleteness of flavonoid food composition tables, and the lack of adequate dietary assessment instruments. Steps to improve databases of bioactive compounds and to increase the accuracy and precision of the estimation of bioactive compound intakes in studies of health benefits and outcomes are suggested. PMID:26084477

Application of the British Food Standards Agency nutrient profiling system in a French food composition database.

PubMed

Julia, Chantal; Kesse-Guyot, Emmanuelle; Touvier, Mathilde; Méjean, Caroline; Fezeu, Léopold; Hercberg, Serge

2014-11-28

Nutrient profiling systems are powerful tools for public health initiatives, as they aim at categorising foods according to their nutritional quality. The British Food Standards Agency (FSA) nutrient profiling system (FSA score) has been validated in a British food database, but the application of the model in other contexts has not yet been evaluated. The objective of the present study was to assess the application of the British FSA score in a French food composition database. Foods from the French NutriNet-Santé study food composition table were categorised according to their FSA score using the Office of Communication (OfCom) cut-off value ('healthier' ≤ 4 for foods and ≤ 1 for beverages; 'less healthy' >4 for foods and >1 for beverages) and distribution cut-offs (quintiles for foods, quartiles for beverages). Foods were also categorised according to the food groups used for the French Programme National Nutrition Santé (PNNS) recommendations. Foods were weighted according to their relative consumption in a sample drawn from the NutriNet-Santé study (n 4225), representative of the French population. Classification of foods according to the OfCom cut-offs was consistent with food groups described in the PNNS: 97·8 % of fruit and vegetables, 90·4 % of cereals and potatoes and only 3·8 % of sugary snacks were considered as 'healthier'. Moreover, variability in the FSA score allowed for a discrimination between subcategories in the same food group, confirming the possibility of using the FSA score as a multiple category system, for example as a basis for front-of-pack nutrition labelling. Application of the FSA score in the French context would adequately complement current public health recommendations.

Global Estimates of Dietary Intake of Docosahexaenoic Acid and Arachidonic Acid in Developing and Developed Countries.

PubMed

Forsyth, Stewart; Gautier, Sheila; Salem, Norman

2016-01-01

For international recommendations on docosahexaenoic acid (DHA) and arachidonic acid (ARA) dietary intake to be valid, there needs to be a greater understanding of dietary patterns across both the developed and developing world. The aim of this investigation was to provide a global overview of dietary intake of DHA and ARA. Food balance sheets from the Food and Agriculture Organisation Statistics Division and fatty acid composition data from Australian food composition tables in Nutrient Tables 2010 were utilised to generate median per capita intake estimates for DHA and ARA in 175 countries worldwide. Estimated dietary intake per capita for DHA and ARA in 47 developed and 128 developing countries demonstrated that 48% of the 175 countries have an ARA intake of <150 mg/day and 64% have a dietary DHA intake of <200 mg/day. There was a direct relationship between dietary ARA and DHA intake and the per capita gross national income of the country. Regional analysis showed the lowest ARA and DHA dietary intake in Sub-Saharan Africa and Central and Southern Asian populations. This study demonstrates there are many populations worldwide that have ARA and DHA intake that do not reflect current international recommendations, and the public health consequences of this global inadequacy need to be urgently considered. © 2016 S. Karger AG, Basel.

The impact of processing meat and fish products on phosphorus intake in chronic kidney disease patients.

PubMed

Lou-Arnal, Luis M; Caverni-Muñoz, Alberto; Arnaudas-Casanova, Laura; Vercet-Tormo, Antonio; Gimeno-Orna, José A; Sanz-París, Alejandro; Caramelo-Gutiérrez, Rocío; Alvarez-Lipe, Rafael; Sahdalá-Santana, Laura; Gracia-García, Olga; Luzón-Alonso, Marta

2013-11-13

The use of phosphate additives in meat and fish processing leads to a phosphorus overload that we cannot quantify through labelling or food composition tables. We analysed this increase by measuring phosphorus content in these products by spectrophotometry. We determined the phosphorus/protein ratio in fresh meat and fish products with varying degrees of processing by spectrophotometry (phosphorus) and the Kjeldahl method (proteins). We contrasted these results with those reflected in the food composition tables. The phosphorus/protein ratio was higher in processed meat products (15.83 mg/g) than in battered (11.04 mg/g) and frozen meat products (10.5mg/g), and was lower in fresh (8.41 mg/g) and refrigerated meat products (8.78 mg/g). Fresh white fish had a phosphorus/protein ratio of 8.58mg/g, while it increased by 22% (10.3mg/g) in frozen white fish and by 46% (12.54 mg/g) in battered fish. The information in the tables was poor and confusing, and no reference is made to the brands tested. Processing meat and fish products poses a serious obstacle to the reduction of phosphorus intake. The current regulatory framework does not assist us in the objective of reducing phosphorus additives, since it considers them safe for public consumption. Overcoming these barriers requires a coordinated effort to demonstrate that a high intake of these additives may be harmful to the general population and it should be more closely examined by regulators.

Sugar and total energy content of household food purchases in Brazil.

PubMed

Levy, Renata Bertazzi; Claro, Rafael Moreira; Monteiro, Carlos Augusto

2009-11-01

To study the role of energy derived from sugar (both table sugar and sugar added to processed foods) in the total energy content of food purchases in Brazil. Food purchase data were collected during a national household budget survey carried out between June 2002 and July 2003 on a probabilistic sample representative of all households in the country. The amount of food purchased in this 12-month period was transformed into energy and energy from sugar using food composition tables. Multiple linear regression models were used to study the association between amount of energy from sugar and total energy content of food purchases, controlling for sociodemographic variables and potential interactions between these variables and sugar purchases. There was a positive and significant association between energy from sugar and total household energy purchases. A 1 kJ increase in sugar purchase corresponded to a 3.637 kJ increase in total energy. In the absence of expenditure on meals outside the home, i.e. when household food purchases tend to approximate actual food consumption by household members, sugar purchase of 1926.35 kJ/d (the 90th percentile of the distribution of sugar purchases in Brazil) was associated, depending on income strata, with total energy purchase over 40-60 % of the recommended daily value for energy intake in Brazil. The present results corroborate the recommendations of the WHO and the Brazilian Ministry of Health regarding limiting the consumption of sugar.

CODEX-aligned dietary fiber definitions help to bridge the ‘fiber gap’

PubMed Central

2014-01-01

A comprehensive dietary fiber (DF) definition was adopted by the CODEX Alimentarius Commission (CAC) (1) to reflect the current state of knowledge about DF, (2) to recognize that all substances that behave like fiber regardless of how they are produced can be named as DF if they show physiological benefits, and (3) to promote international harmonization for food labeling and food composition tables. This review gives the history and evolution of the state of DF knowledge as looked at by refinements in DF methods and definitions subsequent to the launch of the DF hypothesis. The refinements parallel both interventional and epidemiological research leading to better understanding of the role of DF in contributing to the numerous physiological benefits imparted by all the various digestion resistant carbohydrates. A comparison of the CODEX definition (including its footnote that authorizes the inclusion of polymers with DP 3–9) and approved CODEX Type 1 methods with other existing definitions and methods will point out differences and emphasize the importance of adoption of CODEX-aligned definitions by all jurisdictions. Such harmonization enables comparison of nutrition research, recommendations, food composition tables and nutrition labels the world over. A case will be made that fibers are analogous to vitamins, in that they vary in structure, function and amount needed, but each when present in the right amount contributes to optimal health. Since the intake of DF is significantly below recommended levels throughout the world, the recognition that ‘all fibers fit’ is an important strategy in bridging the ‘fiber gap’ by enfranchising and encouraging greater intake of foods with inherent and added DF. Fortifying foods with added DF makes it easier to increase intakes while maintaining calories at recommended levels. PMID:24725724

CODEX-aligned dietary fiber definitions help to bridge the 'fiber gap'.

PubMed

Jones, Julie Miller

2014-04-12

A comprehensive dietary fiber (DF) definition was adopted by the CODEX Alimentarius Commission (CAC) (1) to reflect the current state of knowledge about DF, (2) to recognize that all substances that behave like fiber regardless of how they are produced can be named as DF if they show physiological benefits, and (3) to promote international harmonization for food labeling and food composition tables. This review gives the history and evolution of the state of DF knowledge as looked at by refinements in DF methods and definitions subsequent to the launch of the DF hypothesis. The refinements parallel both interventional and epidemiological research leading to better understanding of the role of DF in contributing to the numerous physiological benefits imparted by all the various digestion resistant carbohydrates. A comparison of the CODEX definition (including its footnote that authorizes the inclusion of polymers with DP 3-9) and approved CODEX Type 1 methods with other existing definitions and methods will point out differences and emphasize the importance of adoption of CODEX-aligned definitions by all jurisdictions. Such harmonization enables comparison of nutrition research, recommendations, food composition tables and nutrition labels the world over. A case will be made that fibers are analogous to vitamins, in that they vary in structure, function and amount needed, but each when present in the right amount contributes to optimal health. Since the intake of DF is significantly below recommended levels throughout the world, the recognition that 'all fibers fit' is an important strategy in bridging the 'fiber gap' by enfranchising and encouraging greater intake of foods with inherent and added DF. Fortifying foods with added DF makes it easier to increase intakes while maintaining calories at recommended levels.

Consumption of industrialized food by infants attending child day care centers.

PubMed

Toloni, Maysa Helena de A; Longo-Silva, Giovana; Konstantyner, Tulio; Taddei, José Augusto de A C

2014-03-01

To identify the age of introduction of petit suisse cheese and instant noodles in the diet of infants attending nurseries of public day care centers and to compare the nutritional composition of these foods with the healthy recommended diet (breast milk and salt meal) for this age, in order to estimate nutritional errors. Cross-sectional study of 366 children (from nine to 36 months old) who attended day care centers, whose mothers were interviewed about the age of introduction of those foods. The means of the nutrients indicated on the labels of the most consumed brands were considered. For the calculation of the percent composition of breast milk and salt meal, Tables of Food Composition were used. To assess the nutritional adequacy, we used the Dietary Reference Intakes by age group. The percentage of adequacy evaluation of the petit suisse cheese and the instant noodles nutritional compositions was made by comparing them with those of the human milk and the salt meal, respectively. The petit suisse cheese and the instant noodles were consumed by 89.6 and 65.3% of the children in the first year of life. The percentages of adequacy for carbohydrates were more than twice and the percentages for sodium were 20 times higher than those found in the recommended foods. Both industrialized products are inappropriate for infants, emphasizing the need for adoption of norms that can inform health professionals, educators and parents about the risks of consumption.

Consumption of industrialized food by infants attending child day care centers

PubMed Central

Toloni, Maysa Helena de A.; Longo-Silva, Giovana; Konstantyner, Tulio; Taddei, José Augusto de A. C.

2014-01-01

Objective: To identify the age of introduction of petit suisse cheese and instant noodles in the diet of infants attending nurseries of public day care centers and to compare the nutritional composition of these foods with the healthy recommended diet (breast milk and salt meal) for this age, in order to estimate nutritional errors. Methods: Cross-sectional study of 366 children (from nine to 36 months old) who attended day care centers, whose mothers were interviewed about the age of introduction of those foods. The means of the nutrients indicated on the labels of the most consumed brands were considered. For the calculation of the percent composition of breast milk and salt meal, Tables of Food Composition were used. To assess the nutritional adequacy, we used the Dietary Reference Intakes by age group. The percentage of adequacy evaluation of the petit suisse cheese and the instant noodles nutritional compositions was made by comparing them with those of the human milk and the salt meal, respectively. Results: The petit suisse cheese and the instant noodles were consumed by 89.6 and 65.3% of the children in the first year of life. The percentages of adequacy for carbohydrates were more than twice and the percentages for sodium were 20 times higher than those found in the recommended foods. Conclusions: Both industrialized products are inappropriate for infants, emphasizing the need for adoption of norms that can inform health professionals, educators and parents about the risks of consumption. PMID:24676188

Food table on ISS

NASA Image and Video Library

2015-04-08

ISS043E091650 (04/08/2015) --- A view of the food table located in the Russian Zvezda service module on the International Space Station taken by Expedition 43 Flight Engineer Scott Kelly. Assorted food, drink and condiment packets are visible. Kelly tweeted this image along with the comment: ""Looks messy, but it's functional. Our #food table on the @space station. What's for breakfast? #YearInSpace".

21 CFR 890.3760 - Powered table.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Powered table. 890.3760 Section 890.3760 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Prosthetic Devices § 890.3760 Powered table. (a) Identification...

21 CFR 890.3760 - Powered table.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Powered table. 890.3760 Section 890.3760 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Prosthetic Devices § 890.3760 Powered table. (a) Identification...

21 CFR 890.3750 - Mechanical table.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Mechanical table. 890.3750 Section 890.3750 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Prosthetic Devices § 890.3750 Mechanical table. (a...

21 CFR 890.3750 - Mechanical table.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Mechanical table. 890.3750 Section 890.3750 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Prosthetic Devices § 890.3750 Mechanical table. (a...

21 CFR 890.3760 - Powered table.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Powered table. 890.3760 Section 890.3760 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Prosthetic Devices § 890.3760 Powered table. (a) Identification...

21 CFR 890.3750 - Mechanical table.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Mechanical table. 890.3750 Section 890.3750 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Prosthetic Devices § 890.3750 Mechanical table. (a...

21 CFR 890.3750 - Mechanical table.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Mechanical table. 890.3750 Section 890.3750 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Prosthetic Devices § 890.3750 Mechanical table. (a...

21 CFR 890.3760 - Powered table.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Powered table. 890.3760 Section 890.3760 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Prosthetic Devices § 890.3760 Powered table. (a) Identification...

21 CFR 890.3760 - Powered table.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Powered table. 890.3760 Section 890.3760 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Prosthetic Devices § 890.3760 Powered table. (a) Identification...

21 CFR 890.3750 - Mechanical table.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Mechanical table. 890.3750 Section 890.3750 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Prosthetic Devices § 890.3750 Mechanical table. (a...

21 CFR 892.1980 - Radiologic table.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Radiologic table. 892.1980 Section 892.1980 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES RADIOLOGY DEVICES Diagnostic Devices § 892.1980 Radiologic table. (a) Identification. A radiologic...

Updated folate data in the Dutch Food Composition Database and implications for intake estimates

PubMed Central

Westenbrink, Susanne; Jansen-van der Vliet, Martine; van Rossum, Caroline

2012-01-01

Background and objective Nutrient values are influenced by the analytical method used. Food folate measured by high performance liquid chromatography (HPLC) or by microbiological assay (MA) yield different results, with in general higher results from MA than from HPLC. This leads to the question of how to deal with different analytical methods in compiling standardised and internationally comparable food composition databases? A recent inventory on folate in European food composition databases indicated that currently MA is more widely used than HPCL. Since older Dutch values are produced by HPLC and newer values by MA, analytical methods and procedures for compiling folate data in the Dutch Food Composition Database (NEVO) were reconsidered and folate values were updated. This article describes the impact of this revision of folate values in the NEVO database as well as the expected impact on the folate intake assessment in the Dutch National Food Consumption Survey (DNFCS). Design The folate values were revised by replacing HPLC with MA values from recent Dutch analyses. Previously MA folate values taken from foreign food composition tables had been recalculated to the HPLC level, assuming a 27% lower value from HPLC analyses. These recalculated values were replaced by the original MA values. Dutch HPLC and MA values were compared to each other. Folate intake was assessed for a subgroup within the DNFCS to estimate the impact of the update. Results In the updated NEVO database nearly all folate values were produced by MA or derived from MA values which resulted in an average increase of 24%. The median habitual folate intake in young children was increased by 11–15% using the updated folate values. Conclusion The current approach for folate in NEVO resulted in more transparency in data production and documentation and higher comparability among European databases. Results of food consumption surveys are expected to show higher folate intakes when using the updated values. PMID:22481900

How dietary intake has been assessed in African countries? A systematic review.

PubMed

Vila-Real, Catarina; Pimenta-Martins, Ana; Gomes, Ana Maria; Pinto, Elisabete; Maina, Ndegwa Henry

2018-04-13

Dietary patterns are often considered as one of the main causes of non-communicable diseases worldwide. It is of utmost importance to study dietary habits in developing countries since this work is scarce. To summarize the most recent research conducted in this field in African countries, namely the most used methodologies and tools. A systematic review was conducted on MEDLINE®/PubMed, aiming to identify scientific publications focused on studies of dietary intake of different African populations, in a ten-year period. Papers not written in English/Portuguese/Spanish, studies developed among African people but not developed in African countries, studies aiming to assess a particular nutrient/specific food/food toxin and studies that assessed dietary intake among children were excluded. Out of 99 included studies, the 24-hour recall and the food-frequency questionnaire were the most used dietary intake assessment tools, used to assess diet at an individual level. It was also observed that often country-unspecific food composition databases are used, and the methodologies employed are poorly validated and standardized. There is an emergent need to improve the existing food databases by updating food data and to develop suitable country-specific databases for those that do not have their own food composition table.

In silico genotoxicity of coumarins: application of the Phenol-Explorer food database to functional food science.

PubMed

Guardado Yordi, E; Matos, M J; Pérez Martínez, A; Tornes, A C; Santana, L; Molina, E; Uriarte, E

2017-08-01

Coumarins are a group of phytochemicals that may be beneficial or harmful to health depending on their type and dosage and the matrix that contains them. Some of these compounds have been proven to display pro-oxidant and clastogenic activities. Therefore, in the current work, we have studied the coumarins that are present in food sources extracted from the Phenol-Explorer database in order to predict their clastogenic activity and identify the structure-activity relationships and genotoxic structural alerts using alternative methods in the field of computational toxicology. It was necessary to compile information on the type and amount of coumarins in different food sources through the analysis of databases of food composition available online. A virtual screening using a clastogenic model and different software, such as MODESLAB, ChemDraw and STATISTIC, was performed. As a result, a table of food composition was prepared and qualitative information from this data was extracted. The virtual screening showed that the esterified substituents inactivate molecules, while the methoxyl and hydroxyl substituents contribute to their activity and constitute, together with the basic structures of the studied subclasses, clastogenic structural alerts. Chemical subclasses of simple coumarins and furocoumarins were classified as active (xanthotoxin, isopimpinellin, esculin, scopoletin, scopolin and bergapten). In silico genotoxicity was mainly predicted for coumarins found in beer, sherry, dried parsley, fresh parsley and raw celery stalks. The results obtained can be interesting for the future design of functional foods and dietary supplements. These studies constitute a reference for the genotoxic chemoinformatic analysis of bioactive compounds present in databases of food composition.

Processed foods available in the Pacific Islands

PubMed Central

2013-01-01

Background There is an increasing reliance on processed foods globally, yet food composition tables include minimal information on their nutrient content. The Pacific Islands share common trade links and are heavily reliant on imported foods. The objective was to develop a dataset for the Pacific Islands on nutrient composition of processed foods sold and their sources. Methods Information on the food labels, including country of origin, nutrient content and promotional claims were recorded into a standardised dataset. Data were cleaned, converted to per 100 g data as needed and then checked for anomalies and recording errors. Setting: Five representative countries were selected for data collection, based on their trading patterns: Fiji, Guam, Nauru, New Caledonia, and Samoa. Data were collected in the capitals, in larger stores which import their own foods. Subjects: Processed foods in stores. Results The data from 6041 foods and drinks were recorded. Fifty four countries of origin were identified, with the main provider of food for each Pacific Island country being that with which it was most strongly linked politically. Nutrient data were not provided for 6% of the foods, imported from various countries. Inaccurate labels were found on 132 products. Over one-quarter of the foods included some nutrient or health-related claims. Conclusions The globalisation of the food supply is having considerable impacts on diets in the Pacific Islands. While nutrient labels can be informative for consumers looking for healthier options, difficulties still exist with poor labelling and interpretation can be challenging. PMID:24160249

40 CFR Table 2 to Subpart Wwww of... - Compliance Dates for New and Existing Reinforced Plastic Composites Facilities

Code of Federal Regulations, 2014 CFR

2014-07-01

... Reinforced Plastic Composites Facilities 2 Table 2 to Subpart WWWW of Part 63 Protection of Environment... Pollutants: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 2 Table 2 to Subpart WWWW of Part 63—Compliance Dates for New and Existing Reinforced Plastic Composites Facilities As required in...

40 CFR Table 2 to Subpart Wwww of... - Compliance Dates for New and Existing Reinforced Plastic Composites Facilities

Code of Federal Regulations, 2013 CFR

2013-07-01

... Reinforced Plastic Composites Facilities 2 Table 2 to Subpart WWWW of Part 63 Protection of Environment... Pollutants: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 2 Table 2 to Subpart WWWW of Part 63—Compliance Dates for New and Existing Reinforced Plastic Composites Facilities As required in...

40 CFR Table 2 to Subpart Wwww of... - Compliance Dates for New and Existing Reinforced Plastic Composites Facilities

Code of Federal Regulations, 2012 CFR

2012-07-01

... Reinforced Plastic Composites Facilities 2 Table 2 to Subpart WWWW of Part 63 Protection of Environment... Pollutants: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 2 Table 2 to Subpart WWWW of Part 63—Compliance Dates for New and Existing Reinforced Plastic Composites Facilities As required in...

Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure.

PubMed

Divert, Camille; Laghmaoui, Rachid; Crema, Célia; Issanchou, Sylvie; Wymelbeke, Virginie Van; Sulmont-Rossé, Claire

2015-01-01

In France, in most nursing homes, the composition of menus, the time and the place at which meals are served, the choice of one's place at the table are imposed on residents. Yet, the act of eating cannot be restricted to nutritional and sensory aspects alone. It also includes a psycho-affective dimension, which relates to the context in which the meal is served. We tested the impact of four contextual factors, considered individually, on food intake and meal pleasure in elderly people living in nursing homes: the way the main course was named on the menu, the size and the variety of portions of vegetables served to residents, the presence or not of condiments in the middle of the table and the presence or not of elements to modify the surroundings such as a decorative object on the table or background music. Twelve experimental meals were served to 42 nursing home residents. For each factor, we compared a control condition with two experimental conditions. Our study showed that changing a single contextual element of the meal in nursing homes could be sufficient to improve residents' satisfaction with their meals and increase the quantities of meat or vegetables consumed, as long as this factor had a direct impact on what was going to be consumed (increased variety on the plate, condiments on the table). Factors affecting the context of the meal (names of dishes, decor) proved to be ineffective. Given the budgetary constraints faced by nursing homes, this study proposes interesting and inexpensive ideas to increase satisfaction with meals and food intake in elderly people who are dependent on others for their meals. Copyright © 2014 Elsevier Ltd. All rights reserved.

40 CFR Table 2 to Subpart Wwww of... - Compliance Dates for New and Existing Reinforced Plastic Composites Facilities

Code of Federal Regulations, 2010 CFR

2010-07-01

... Reinforced Plastic Composites Facilities 2 Table 2 to Subpart WWWW of Part 63 Protection of Environment...: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 2 Table 2 to Subpart WWWW of Part 63—Compliance Dates for New and Existing Reinforced Plastic Composites Facilities As required in §§ 63.5800 and...

40 CFR Table 2 to Subpart Wwww of... - Compliance Dates for New and Existing Reinforced Plastic Composites Facilities

Code of Federal Regulations, 2011 CFR

2011-07-01

... Reinforced Plastic Composites Facilities 2 Table 2 to Subpart WWWW of Part 63 Protection of Environment...: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 2 Table 2 to Subpart WWWW of Part 63—Compliance Dates for New and Existing Reinforced Plastic Composites Facilities As required in §§ 63.5800 and...

Full value documentation in the Czech Food Composition Database.

PubMed

Machackova, M; Holasova, M; Maskova, E

2010-11-01

The aim of this project was to launch a new Food Composition Database (FCDB) Programme in the Czech Republic; to implement a methodology for food description and value documentation according to the standards designed by the European Food Information Resource (EuroFIR) Network of Excellence; and to start the compilation of a pilot FCDB. Foods for the initial data set were selected from the list of foods included in the Czech Food Consumption Basket. Selection of 24 priority components was based on the range of components used in former Czech tables. The priority list was extended with components for which original Czech analytical data or calculated data were available. Values that were input into the compiled database were documented according to the EuroFIR standards within the entities FOOD, COMPONENT, VALUE and REFERENCE using Excel sheets. Foods were described using the LanguaL Thesaurus. A template for documentation of data according to the EuroFIR standards was designed. The initial data set comprised documented data for 162 foods. Values were based on original Czech analytical data (available for traditional and fast foods, milk and milk products, wheat flour types), data derived from literature (for example, fruits, vegetables, nuts, legumes, eggs) and calculated data. The Czech FCDB programme has been successfully relaunched. Inclusion of the Czech data set into the EuroFIR eSearch facility confirmed compliance of the database format with the EuroFIR standards. Excel spreadsheets are applicable for full value documentation in the FCDB.

Bacterial communities on food court tables and cleaning equipment in a shopping mall.

PubMed

Dingsdag, S; Coleman, N V

2013-08-01

The food court at a shopping mall is a potential transfer point for pathogenic microbes, but to date, this environment has not been the subject of detailed molecular microbiological study. We used a combination of culture-based and culture-independent approaches to investigate the types and numbers of bacteria present on food court tables, and on a food court cleaning cloth. Bacteria were found at 10²-10⁵ c.f.u./m² on food court tables and 10¹⁰ c.f.u./m² on the cleaning cloth. Tag-pyrosequencing of amplified 16S rRNA genes revealed that the dominant bacterial types on the cleaning cloth were genera known to include pathogenic species (Stenotrophomonas, Aeromonas), and that these genera were also evident at lower levels on table surfaces, suggesting possible cross-contamination. The evidence suggests a public health threat is posed by bacteria in the food court, and that this may be due to cross-contamination between cleaning equipment and table surfaces.

Energy and nutrient density of foods in relation to their carbon footprint.

PubMed

Drewnowski, Adam; Rehm, Colin D; Martin, Agnes; Verger, Eric O; Voinnesson, Marc; Imbert, Philippe

2015-01-01

A carbon footprint is the sum of greenhouse gas emissions (GHGEs) associated with food production, processing, transporting, and retailing. We examined the relation between the energy and nutrient content of foods and associated GHGEs as expressed as g CO2 equivalents. GHGE values, which were calculated and provided by a French supermarket chain, were merged with the Composition Nutritionnelle des Aliments (French food-composition table) nutrient-composition data for 483 foods and beverages from the French Agency for Food, Environmental and Occupational Health and Safety. Foods were aggregated into 34 food categories and 5 major food groups as follows: meat and meat products, milk and dairy products, frozen and processed fruit and vegetables, grains, and sweets. Energy density was expressed as kcal/100 g. Nutrient density was determined by using 2 alternative nutrient-density scores, each based on the sum of the percentage of daily values for 6 or 15 nutrients, respectively. The energy and nutrient densities of foods were linked to log-transformed GHGE values expressed per 100 g or 100 kcal. Grains and sweets had lowest GHGEs (per 100 g and 100 kcal) but had high energy density and a low nutrient content. The more-nutrient-dense animal products, including meat and dairy, had higher GHGE values per 100 g but much lower values per 100 kcal. In general, a higher nutrient density of foods was associated with higher GHGEs per 100 kcal, although the slopes of fitted lines varied for meat and dairy compared with fats and sweets. Considerations of the environmental impact of foods need to be linked to concerns about nutrient density and health. The point at which the higher carbon footprint of some nutrient-dense foods is offset by their higher nutritional value is a priority area for additional research. © 2015 American Society for Nutrition.

21 CFR 168.180 - Table sirup.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 10 percent by weight of the finished food. The presence of any natural or artificial flavor in the... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Table sirup. 168.180 Section 168.180 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

21 CFR 168.180 - Table sirup.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 10 percent by weight of the finished food. The presence of any natural or artificial flavor in the... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Table sirup. 168.180 Section 168.180 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

21 CFR 168.160 - Sorghum sirup.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Sorghum sirup. 168.160 Section 168.160 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION SWEETENERS AND TABLE SIRUPS Requirements for Specific Standardized Sweeteners and Table Sirups...

21 CFR 168.160 - Sorghum sirup.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Sorghum sirup. 168.160 Section 168.160 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION SWEETENERS AND TABLE SIRUPS Requirements for Specific Standardized Sweeteners and Table Sirups...

Replacement of meat and dairy by plant-derived foods: estimated effects on land use, iron and SFA intakes in young Dutch adult females.

PubMed

Temme, Elisabeth H M; van der Voet, Hilko; Thissen, Jac T N M; Verkaik-Kloosterman, Janneke; van Donkersgoed, Gerda; Nonhebel, Sanderine

2013-10-01

Reduction in the current high levels of meat and dairy consumption may contribute to environmental as well as human health. Since meat is a major source of Fe, effects on Fe intake need to be evaluated, especially in groups vulnerable to negative Fe status. In the present study we evaluated the effects of replacing meat and dairy foods with plant-based products on environmental sustainability (land requirement) and health (SFA and Fe intakes) in women. Data on land requirements were derived from existing calculation methods. Food composition data were derived from the Dutch Food Composition Table 2006. Data were linked to the food consumption of young Dutch women. Land requirements and nutrient intakes were evaluated at baseline and in two scenarios in which 30% (Scenario_30%) or 100% (Scenario_100%) of the dairy and meat consumption was randomly replaced by the same amount of plant-based dairy- and meat-replacing foods. The Netherlands. Three hundred and ninety-eight young Dutch females. Replacement of meat and dairy by plant-based foods benefited the environment by decreasing land use. The intake of SFA decreased considerably compared with the baseline situation. On average, total Fe intake increased by 2.5 mg/d, although most of the Fe intake was from a less bioavailable source. Replacement of meat and dairy foods by plant-based foods reduced land use for consumption and SFA intake of young Dutch females and did not compromise total Fe intake.

40 CFR Table 1 to Subpart Kkkk of... - Emission Limits for New or Reconstructed Affected Sources

Code of Federal Regulations, 2010 CFR

2010-07-01

... and two-piece draw and iron can body coating a. Two-piece beverage cans—all coatingsb. Two-piece food... seam stripes on food cans 1.48 (12.37). c. Nonaseptic side seam stripes on food cans 0.72 (5.96). d... Metal Cans Pt. 63, Subpt. KKKK, Table 1 Table 1 to Subpart KKKK of Part 63—Emission Limits for New or...

Estimating occupational illness, injury, and mortality in food production in the United States: A farm-to-table analysis

PubMed Central

Leon, Juan S.; Newman, Lee S.

2015-01-01

Objectives The study provides a novel model and more comprehensive estimates of the burden of occupational morbidity and mortality in food-related industries, using a farm-to-table approach. Methods The authors analyzed 2008–2010 US Bureau of Labor Statistics data for private industries in the different stages of the farm-to-table model (production; processing; distribution and storage; retail and preparation). Results The morbidity rate for food system industries were significantly higher than the morbidity rate for non-food system industries (Rate Ratio (RR)=1.62, 95% Confidence Interval (CI): 1.30–2.01). Furthermore, the occupational mortality rate for food system industries was significantly higher than the national non-food occupational mortality rate (RR=9.51, 95% CI: 2.47–36.58). Conclusions This is the first use of the farm-to-table model to assess occupational morbidity and mortality, and these findings highlighting specific workplace hazards across food system industries. PMID:25970031

31 CFR Appendix B to Part 359 - Composite Semiannual Rate Period Table

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 2 2010-07-01 2010-07-01 false Composite Semiannual Rate Period... SAVINGS BONDS, SERIES I Pt. 359, App. B Appendix B to Part 359—Composite Semiannual Rate Period Table 1. What months make up the composite semiannual rate period? You may use the following table to find when...

Determination of the biotin content of select foods using accurate and sensitive HPLC/avidin binding

PubMed Central

Staggs, C.G.; Sealey, W.M.; McCabe, B.J.; Teague, A.M.; Mock, D.M.

2006-01-01

Assessing dietary biotin content, biotin bioavailability, and resulting biotin status are crucial in determining whether biotin deficiency is teratogenic in humans. Accuracy in estimating dietary biotin is limited both by data gaps in food composition tables and by inaccuracies in published data. The present study applied sensitive and specific analytical techniques to determine values for biotin content in a select group of foods. Total biotin content of 87 foods was determined using acid hydrolysis and the HPLC/avidin-binding assay. These values are consistent with published values in that meat, fish, poultry, egg, dairy, and some vegetables are relatively rich sources of biotin. However, these biotin values disagreed substantially with published values for many foods. Assay values varied between 247 times greater than published values for a given food to as much as 36% less than the published biotin value. Among 51 foods assayed for which published values were available, only seven agreed within analytical variability (720%). We conclude that published values for biotin content of foods are likely to be inaccurate. PMID:16648879

SETs: stand evaluation tools. III. composite volume and value tables for hardwood pulpwood

Treesearch

Paul S. DeBald; Joseph J. Mendel

1976-01-01

This paper presents 38 composite volume and value tables for hardwood pulpwood. Values are given for multiples of commonly used bolt lengths - 4, 5, and 8 feet - and may be applied, generally, to standing trees of all hardwood species. The volume tables resemble closely the Lake States Composite Volume Tables, but extend them to other units of measure: cubic feet, tons...

21 CFR 884.4900 - Obstetric table and accessories.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Obstetric table and accessories. 884.4900 Section 884.4900 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...: patient equipment, support attachments, and cabinets for warming instruments and disposing of wastes. (b...

21 CFR 890.5880 - Multi-function physical therapy table.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Multi-function physical therapy table. 890.5880 Section 890.5880 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Therapeutic Devices § 890.5880 Multi...

21 CFR 890.5880 - Multi-function physical therapy table.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Multi-function physical therapy table. 890.5880 Section 890.5880 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Therapeutic Devices § 890.5880 Multi...

21 CFR 890.5880 - Multi-function physical therapy table.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Multi-function physical therapy table. 890.5880 Section 890.5880 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Therapeutic Devices § 890.5880 Multi...

21 CFR 890.5880 - Multi-function physical therapy table.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Multi-function physical therapy table. 890.5880 Section 890.5880 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Therapeutic Devices § 890.5880 Multi...

21 CFR 890.5880 - Multi-function physical therapy table.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Multi-function physical therapy table. 890.5880 Section 890.5880 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Therapeutic Devices § 890.5880 Multi...

31 CFR Appendix B to Part 359 - Composite Semiannual Rate Period Table

Code of Federal Regulations, 2014 CFR

2014-07-01

... 31 Money and Finance: Treasury 2 2014-07-01 2014-07-01 false Composite Semiannual Rate Period Table B Appendix B to Part 359 Money and Finance: Treasury Regulations Relating to Money and Finance... SAVINGS BONDS, SERIES I Pt. 359, App. B Appendix B to Part 359—Composite Semiannual Rate Period Table 1...

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.

PubMed

Baschali, Aristea; Tsakalidou, Effie; Kyriacou, Adamantini; Karavasiloglou, Nena; Matalas, Antonia-Leda

2017-06-01

Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as 'functional' foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and 'functional' LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

Contributors to dietary glycaemic index and glycaemic load in the Netherlands: the role of beer.

PubMed

Sluik, Diewertje; Atkinson, Fiona S; Brand-Miller, Jennie C; Fogelholm, Mikael; Raben, Anne; Feskens, Edith J M

2016-04-14

Diets high in glycaemic index (GI) and glycaemic load (GL) have been associated with a higher diabetes risk. Beer explained a large proportion of variation in GI in a Finnish and an American study. However, few beers have been tested according to International Organization for Standardization (ISO) methodology. We tested the GI of beer and estimated its contribution to dietary GI and GL in the Netherlands. GI testing of pilsner beer (Pilsner Urquell) was conducted at The University of Sydney according to ISO international standards with glucose as the reference food. Subsequently, GI and GL values were assigned to 2556 food items in the 2011 Dutch food composition table using a six-step methodology and consulting four databases. This table was linked to dietary data from 2106 adults in the Dutch National Food Consumption Survey 2007-2010. Stepwise linear regression identified contribution to inter-individual variation in dietary GI and GL. The GI of pilsner beer was 89 (SD 5). Beer consumption contributed to 9·6 and 5·3% inter-individual variation in GI and GL, respectively. Other foods that contributed to the inter-individual variation in GI and GL included potatoes, bread, soft drinks, sugar, candy, wine, coffee and tea. The results were more pronounced in men than in women. In conclusion, beer is a high-GI food. Despite its relatively low carbohydrate content (approximately 4-5 g/100 ml), it still made a contribution to dietary GL, especially in men. Next to potatoes, bread, sugar and sugar-sweetened beverages, beer captured a considerable proportion of between-person variability in GI and GL in the Dutch diet.

21 CFR 878.4960 - Operating tables and accessories and operating chairs and accessories.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Operating tables and accessories and operating chairs and accessories. 878.4960 Section 878.4960 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical...

21 CFR 878.4960 - Operating tables and accessories and operating chairs and accessories.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Operating tables and accessories and operating chairs and accessories. 878.4960 Section 878.4960 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical...

21 CFR 878.4960 - Operating tables and accessories and operating chairs and accessories.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Operating tables and accessories and operating chairs and accessories. 878.4960 Section 878.4960 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical...

21 CFR 878.4960 - Operating tables and accessories and operating chairs and accessories.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Operating tables and accessories and operating chairs and accessories. 878.4960 Section 878.4960 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical...

21 CFR 878.4960 - Operating tables and accessories and operating chairs and accessories.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Operating tables and accessories and operating chairs and accessories. 878.4960 Section 878.4960 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES Surgical...

Development of Methodology and Technology for Identifying and Quantifying Emission Products from Open Burning and Open Detonation Thermal Treatment Methods. Field Test Series A, B, and C. Volume 1. Test Summary

DTIC Science & Technology

1992-01-01

3-37 Table 3.2 Nominal Composition of Explosive D ............................. 3-38 Table 3.3 Nominal Composition of PBXN -6...RDX used during Phase C was PBXN -6, a mixture of RDX and Viton An* (hereafter referred to as 3 RDX), The nominal composition of this explosive is...given in table 3.3. I I I I 3-38 3 I I Table 3.3 Nominal Composition of PBXN -6. II Carbon Content (%) Ingredient Weight (%)I __ .1• •,, ,,,,i, RDX 95.0

Nutrient Composition of Retail Samples of Australian Beef Sausages

PubMed Central

Cunningham, Judy; Nguyen, Van; Adorno, Paul; Droulez, Veronique

2015-01-01

Some nutrient data for beef sausages in Australia’s food composition table, NUTTAB 2010, is over 25 years old and may no longer reflect the composition of this popular food. To update this, 41 retail samples of fresh beef sausages were purchased in Melbourne, Australia, in May 2015. Each purchase was analysed, uncooked, for moisture, protein and fat. Sausages were then grouped by fat content into one of three composites and analysed for a wide range of nutrients, before and after dry heat cooking, the most popular sausage cooking method. Fat content in raw sausages averaged 14.9 g/100 g, 30% lower than NUTTAB values, varying from 7.3 to 22.6 g/100 g. This indicates it is possible to formulate leaner sausages that meet consumer expectations and may qualify for certain nutrition labelling statements. Under current Australian labelling requirements, two low fat sausages contain sufficient protein, B12, niacin, phosphorus and zinc to qualify as a good source of these nutrients and sufficient iron, selenium and vitamin A to qualify as a source of these. Sodium levels are higher than fresh beef, ranging from 680 to 840 mg/100 g. These data will be used to update NUTTAB and support product labelling and consumer education. PMID:26610557

Determination of changes in the concentration and distribution of elements within olive drupes (cv. Leccino) from Se biofortified plants, using laser ablation inductively coupled plasma mass spectrometry.

PubMed

D'Amato, Roberto; Petrelli, Maurizio; Proietti, Primo; Onofri, Andrea; Regni, Luca; Perugini, Diego; Businelli, Daniela

2018-03-25

Biofortification of food crops has been used to increase the intake of Se in the human diet, even though this may change the concentration of other elements and modify the nutritional properties of the enriched food. Selenium biofortification programs should include routine assessment of the overall mineral composition of enriched plants. Laser ablation inductively coupled plasma mass spectrometry (LA ICP-MS) was used for the assessment of mineral composition of table olives. Olive trees were fertilized with sodium selenate before flowering. At harvest, the edible parts of drupes proved to be significantly enriched in Se, delivering 6.1 μg g -1 (39% of the RDA for five olives). Such enrichment was followed by significant changes in the concentrations of B, Mg, K, Cr, Mn, Fe and Cu in edible parts, which are discussed for their impact on food quality. The biofortification of olive plants has allowed the enrichment of fruits with selenium. Enrichment with selenium has caused an increase in the concentration of other elements, which can change the nutritional quality of the drupes. The analytical technique used well as a valuable tool for routinely determining the chemical composition of all fruit parts. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

21 CFR 878.4950 - Manual operating table and accessories and manual operating chair and accessories.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Manual operating table and accessories and manual operating chair and accessories. 878.4950 Section 878.4950 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES...

21 CFR 878.4950 - Manual operating table and accessories and manual operating chair and accessories.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Manual operating table and accessories and manual operating chair and accessories. 878.4950 Section 878.4950 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES...

21 CFR 878.4950 - Manual operating table and accessories and manual operating chair and accessories.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Manual operating table and accessories and manual operating chair and accessories. 878.4950 Section 878.4950 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES...

21 CFR 878.4950 - Manual operating table and accessories and manual operating chair and accessories.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Manual operating table and accessories and manual operating chair and accessories. 878.4950 Section 878.4950 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES...

21 CFR 878.4950 - Manual operating table and accessories and manual operating chair and accessories.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Manual operating table and accessories and manual operating chair and accessories. 878.4950 Section 878.4950 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL AND PLASTIC SURGERY DEVICES...

[Folic acid fortified foods available in Spain: types of products, level of fortification and target population groups].

PubMed

Samaniego Vaesken, M L; Alonso-Aperte, E; Varela-Moreiras, G

2009-01-01

Folic acid is a potentially relevant factor in the prevention of a number of pathologies (congenital abnormalities, cardiovascular disease, colorectal cancer and neurocognitive decline). This has led to the introduction of different strategies in order to increase folate intake: nutritional education, pharmacological supplementation and mandatory or voluntary fortification of staple foods with folic acid. In Spain there is a growing number of folic acid fortified products on a voluntary basis, but there is also a lack of reliable data to assess their impact on the population's dietary folate intakes. To gather a better knowledge of folic acid food fortification practices in Spain. A Food Composition Database was developed using data from a market study. Also, previously published data of unfortified staple foods from Food Composition Tables was reviewed. The Database included 260 folic acid fortified food items and it was periodically updated. Food groups included were primarily "Cereals and derivatives" (52%) followed by "Dairy products". Most of these foodstuffs lacked a target population for their consumption (37%) or were aimed at "Weight control" (28%) and "Children" (23%), but only 2% targeted women at a reproductive age. Number of unfortified foods included was 690. Fortification levels declared by manufacturers ranged between 15 and 430% of the Recommended Dietary Allowances (RDA) for folic acid per 100 g/ml, and simultaneous addition of B6 and B12 vitamins was observed in 75% of the products. Currently, Spain market offers a significant number of folic acid fortified products on a voluntary basis and at a level > or = 15% of the RDA per 100 g/ml or serving declared by manufacturers.

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids.

PubMed

Astiasarán, Iciar; Abella, Elena; Gatta, Giulia; Ansorena, Diana

2017-06-28

The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries' values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered " trans free products". This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies.

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids

PubMed Central

Astiasarán, Iciar; Abella, Elena; Gatta, Giulia; Ansorena, Diana

2017-01-01

The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries’ values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered “trans free products”. This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies. PMID:28657612

75 FR 34515 - American Energy Services, Inc., Dynacore Patent Litigation Trust, Earth Sciences, Inc., Empiric...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-17

... Group Holdings, Inc. (f/k/a Leasing Solutions, Inc. and Le Bon Table Brand Foods Corp.), Reliance... Solutions, Inc. and Le Bon Table Brand Foods Corp.) because it has not filed any periodic reports since the...

Cultural perspectives of meals expressed by patients in geriatric care.

PubMed

Sidenvall, B; Fjellström, C; Ek, A C

1996-04-01

The aim of this study was to investigate cultural values and ideas concerning table manners and food habits expressed by patients in geriatric care. The research approach was ethnographic. The findings exposed conflicts related to three themes. The first, "Mind your manners", demonstrated problems in managing food and objects, keeping clean, and conduct at table. The second, "Appetite for food", was connected to tradition and taste, healthy food and the need not to waste food. The third, "Be contented and do not complain", illustrated the elderly patients' socialized manners in talking about meals and food.

Food Patterns Equivalents Intakes from Food: Mean Amounts Consumed per Individual, What We Eat in America, NHANES 2005-2006, Tables 1-4

USDA-ARS?s Scientific Manuscript database

The four table sets include national estimates of mean intakes of the 37 Food Patterns (FP) components per individual estimated from the day 1 dietary intake data of 8,549 individuals, ages 2 years and over, in the What We Eat in America, National Health and Nutrition Examination Survey (WWEIA, NHAN...

Food Patterns Equivalents Intakes from Food: Mean Amounts Consumer per Individual, What We Eat in America, NHANES 2011-12; Tables 1-4

USDA-ARS?s Scientific Manuscript database

The four table sets include national estimates of mean intakes of the 37 Food Patterns (FP) components per individual estimated from the day 1 dietary intake data of 7,933 individuals, ages 2 years and over, in What We Eat in America, National Health and Nutrition Examination Survey (WWEIA, NHANES),...

Life table assay of field-caught Mediterranean fruit flies, Ceratitis capitata, reveals age bias

PubMed Central

Kouloussis, Nikos A.; Papadopoulos, Nikos T.; Müller, Hans-Georg; Wang, Jane-Ling; Mao, Meng; Katsoyannos, Byron I.; Duyck, Pierre-François; Carey, James R.

2012-01-01

Though traps are used widely to sample phytophagous insects for research or management purposes, and recently in aging research, possible bias stemming from differential response of individuals of various ages to traps has never been examined. In this paper, we tested the response of Ceratitis capitata (Wiedemann) (Diptera: Tephritidae) males and females of four ages (spanning from 1 to 40 days) to McPhail-type traps baited with a synthetic food attractant in field cages and found that the probability of trapping was significantly influenced by age. The type of food on which flies were maintained before testing (sugar or protein) also had a strong effect and interacted with age. In another experiment, we collected wild C. capitata adults of unknown age using 1–3 methods and then reared them in the laboratory until death. The survival schedules of these flies were subsequently used in a life table assay to infer their age at the time of capture. Results showed that on a single sampling date, males captured in traps baited with a food attractant were younger compared with males aspirated from fruiting host trees, or males captured in traps baited with a sex attractant. Likewise, females captured in food-baited traps were younger compared with aspirated females. In addition to providing the first evidence of age-dependent sampling bias for a phytophagous insect species, this paper also provides a novel approach to estimate the differences in the age composition of samples collected with different techniques. These findings are of utmost importance for several categories of insects, medically important groups notwithstanding. PMID:22844133

Effects of food processing on polyphenol contents: a systematic analysis using Phenol-Explorer data.

PubMed

Rothwell, Joseph A; Medina-Remón, Alexander; Pérez-Jiménez, Jara; Neveu, Vanessa; Knaze, Viktoria; Slimani, Nadia; Scalbert, Augustin

2015-01-01

The Phenol-Explorer web database (http://www.phenol-explorer.eu) was recently updated with new data on polyphenol retention due to food processing. Here, we analyze these data to investigate the effect of different variables on polyphenol content and make recommendations aimed at refining estimation of intake in epidemiological studies. Data on the effects of processing upon 161 polyphenols compiled for the Phenol-Explorer database were analyzed to investigate the effects of polyphenol structure, food, and process upon polyphenol loss. These were expressed as retention factors (RFs), fold changes in polyphenol content due to processing. Domestic cooking of common plant foods caused considerable losses (median RF = 0.45-0.70), although variability was high. Food storage caused fewer losses, regardless of food or polyphenol (median RF = 0.88, 0.95, 0.92 for ambient, refrigerated, and frozen storage, respectively). The food under study was often a more important determinant of retention than the process applied. Phenol-Explorer data enable polyphenol losses due to processing from many different foods to be rapidly compared. Where experimentally determined polyphenol contents of a processed food are not available, only published RFs matching at least the food and polyphenol of interest should be used when building food composition tables for epidemiological studies. © 2014 The Authors Molecular Nutrition & Food Research Published by Wiley-VCH Verlag GmbH & Co. KGaA.

[Food value of spiruline algae for the laying hen].

PubMed

Blum, J C; Guillaumin, S; Calet, C

1975-01-01

The three diets (composition in table I) were isonitrogenous (16,4 p. 100 crude protein), similar in their content of lysine and sulfur amino acids, but with different levels of spiruline algae : 0 (control); 7.5 or 15 p. 100. Each diet was used for the feeding of 48 hybrid pullets of medium size during a 24-week test period (32 to 56 weeks). Egg production (table II) was slightly better (47.1 g/hen/day) with 7.5 p. 100 of spirulines, compared to the control (45.3 g/hen/day), the difference being significant (P less than 0.01). With 15 p. 100 of spirulines egg production was similar to that observed in the control, but the average egg weight was reduced (58.5 vs 60.5 g) as a result of a lower albumen content. The colour of the egg yolk (table IV) was very light in the controls, but was a deep orange (above the maximum in the Roch scale) with 7.5 or 15 p. 100 of spirulines in the laying hen diet. The diet consumption, feed conversion and live weight variations (table III) show that the energy level is no higher in laying hens (about 2 500 kcal M.E./kg spirulines) than in the broiler.

[Determination of folate content in ready-to-eat food products].

PubMed

Fajardo Martín, Violeta; Alonso-Aperte, Elena; Varela-Moreiras, Gregorio

2013-01-01

In the last years, the consumption of ready-to-eat foods has become an increasing part of the current Spanish diet. Accordingly, the nutritional composition of these food categories should be investigated in order to estimate its contribution to vitamin and nutrient intakes, in particular its folate content. The broad lack of folate data in food composition tables and databases justifies this approach. The aim of this work was to screen the current availability and to supply new folate data in ready-to-eat commercial products in the Spanish market. Seventeen ready-to-eat foods, including mainly vegetable ingredients, were analysed for total folate content using a validated method that relies on Lactobacillus casei ssp. rhamnosus chloramphenicol-resistant folate dependent growth. The accuracy of the analytical procedure was checked using a certified reference material and by a recovery test. Mean TF content ranged from 13.6 to 103.8 μg/100 g in different food matrices on a fresh weight basis. Higher TF quantity was found for vegetable hamburguers, recipes including chickpeas, peas or artichockes. Selected precooked products were also analysed after a soft heat treatment as recommended by the manufacter before its consumption. No significant differences were found in the folate content after processing. The coefficient of variation for the duplicates of the same product was less than 15%. Folate content in ready-to-eat products indicates the potential to considerably increase folate intake by choosing folate-rich foods. There have been no previous reports on folate data in chilled ready-to-eat meals. The present data will assist dietary studies to estimate and evaluate the adequacy of population folate intakes. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

Sustainable Table | Welcome to Sustainable Table

Science.gov Websites

celebrates local, sustainable food, educates consumers about the benefits of sustainable agriculture and agriculture from the basics to key issues in depth. Eating Sustainably Find out how to shop for and prepare educate others to help build a sustainable food future! In Focus Sustainable Agriculture - The Basics

Literature Survey on Decorporation of Radionuclides from the Human Body

DTIC Science & Technology

2002-04-01

66 8. Adverse Health Effects Associated with... effects ........................................... 66 Table 11- Common foods with chelating effects ...Mn Tetracycline Fe, MR, Mn, Mo, Al, Ca Table 11- Common foods with chelating effects Foodstuff Chelate Cq hhPe 1314 99 M. 75’s Eggs 59Fe Soybean 65Zn

Table salt and blood pressure in Greek children.

PubMed

Adamopoulos, P N; Chaniotis, F; Kodoyianis, S; Boutsicakis, J; Madalos, P; Kassos, D; Gatos, A; Moulopoulos, S

1987-12-01

The habit of adding table salt was studied in a random sample of 2209 children 6-18 years old. Of these 10% routinely added table salt to prepared food before tasting it (group A), 29% after tasting it (group B) and 61% ate their food as it was prepared, without additional use of table salt (group C). Group A had higher blood pressure (BP), prevalence of systolic BP greater than or equal to 130 mmHG and body mass index (BMI) than groups B and C (P less than 0.0001). These differences were also observed in group B versus C (P less than 0.0001).

The "trophic" value of foods.

PubMed

Williams, R J; Heffley, J D; Yew, M L; Bode, C W

1973-03-01

Foods must furnish (i) calories, which can readily be measured, and (ii) raw materials necessary for the building and maintenance of metabolic machinery which makes possible fuel utilization. We have called this "beyond-calorie" quality of food its "trophic" value. This concept has more unity than appears on the surface, and is capable of approximate measurement by biological testing as our experiments show. The trophic value of a food cannot be ascertained from food composition tables because only a smattering of the necessary information is commonly furnished. A food cannot support life if it is missing, or deficient with respect to, any one of the necessary nutrients. A tabulation which includes only a few nutrients-e.g., calcium, thiamin, riboflavin, niacin, phosphorus, and iron-can be woefully misleading, especially if these individual nutrients have been added by way of fortification. THE MEASUREMENT WE HAVE APPLIED TO A NUMBER OF FOODS IS POTENTIALLY VALUABLE FOR COMPARING SIMILAR FOOD PRODUCTS: two grains, two breads, two milk products, or for comparison of the same food grown, processed, or preserved in different ways. By using essentially this method we have found that barnyard eggs are somewhat superior to battery eggs, but that whether they are fertile or infertile makes no difference. We are of the opinion that extensive biological testing of many commercial food products is highly desirable to help promote human health and better internal environments for our cells and tissues.

A Table! (At the Table).

ERIC Educational Resources Information Center

Terry, Robert M.

A review of French dining habits and table manners outlines: elements of the place setting, courtesies used at the table, serving conventions, restaurant tipping, the size and content of the different meals of the day, subtle differences in common foods, restaurant types, menu types, general wine and cheese choices, waiter-client communication,…

21 CFR 868.6100 - Anesthetic cabinet, table, or tray.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Anesthetic cabinet, table, or tray. 868.6100... (CONTINUED) MEDICAL DEVICES ANESTHESIOLOGY DEVICES Miscellaneous § 868.6100 Anesthetic cabinet, table, or tray. (a) Identification. An anesthetic cabinet, table, or tray is a device intended to store...

21 CFR 868.6100 - Anesthetic cabinet, table, or tray.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Anesthetic cabinet, table, or tray. 868.6100... (CONTINUED) MEDICAL DEVICES ANESTHESIOLOGY DEVICES Miscellaneous § 868.6100 Anesthetic cabinet, table, or tray. (a) Identification. An anesthetic cabinet, table, or tray is a device intended to store...

21 CFR 868.6100 - Anesthetic cabinet, table, or tray.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Anesthetic cabinet, table, or tray. 868.6100... (CONTINUED) MEDICAL DEVICES ANESTHESIOLOGY DEVICES Miscellaneous § 868.6100 Anesthetic cabinet, table, or tray. (a) Identification. An anesthetic cabinet, table, or tray is a device intended to store...

21 CFR 868.6100 - Anesthetic cabinet, table, or tray.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Anesthetic cabinet, table, or tray. 868.6100... (CONTINUED) MEDICAL DEVICES ANESTHESIOLOGY DEVICES Miscellaneous § 868.6100 Anesthetic cabinet, table, or tray. (a) Identification. An anesthetic cabinet, table, or tray is a device intended to store...

21 CFR 868.6100 - Anesthetic cabinet, table, or tray.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Anesthetic cabinet, table, or tray. 868.6100... (CONTINUED) MEDICAL DEVICES ANESTHESIOLOGY DEVICES Miscellaneous § 868.6100 Anesthetic cabinet, table, or tray. (a) Identification. An anesthetic cabinet, table, or tray is a device intended to store...

Nutrient Intakes from Restaurants: 2011-2012 What We Eat in America, NHANES Tables 45-56

USDA-ARS?s Scientific Manuscript database

The Food Surveys Research Group of the Beltsville Human Nutrition Research Center has analyzed nutrient intakes from foods and beverages consumed from restaurants and released 12 additional summary data tables. Using dietary data from the What We Eat in America (WWEIA), National Health and Nutritio...

Composite slip table of dissimilar materials for damping longitudinal modes

DOEpatents

Gregory, D.L.; Priddy, T.G.; Smallwood, D.O.; Woodall, T.D.

1991-06-18

A vibration slip table for use in a vibration testing apparatus is disclosed. The tables comprised of at least three composite layers of material; a first metal layer, a second damping layer, and a third layer having a high acoustic velocity relative to the first layer. The different acoustic velocities between the first and third layers cause relative shear displacements between the layers with the second layer damping the displacements between the first and third layers to reduce the table longitudinal vibration modes. 6 figures.

Composite slip table of dissimilar materials for damping longitudinal modes

DOEpatents

Gregory, Danny L.; Priddy, Tommy G.; Smallwood, David O.; Woodall, Tommy D.

1991-01-01

A vibration slip table for use in a vibration testing apparatus. The table s comprised of at least three composite layers of material; a first metal layer, a second damping layer, and a third layer having a high acoustic velocity relative to the first layer. The different acoustic velocities between the first and third layers cause relative shear displacements between the layers with the second layer damping the displacements between the first and third layers to reduce the table longitudinal vibration modes.

The content of trace elements in the diet of adolescents in Warsaw.

PubMed

Dybkowska, Ewa; Swiderski, Franciszek; Waszkiewicz-Robak, Bozena

2011-01-01

The aim of the study is to assess the contents of iron, zinc and copper in the diet among of adolescents living in Warsaw. The intake ofselected trace elements was estimated on the basis of three-day dietary records. Microelement contents in the diet were calculated using Food Composition Tables. The percentage of the RDA realization for the safe level was calculated on the basis of standards for Polish population, developed by National Food and Nutrition Institute. It was demonstrated that adolescents living in Warsaw had 50-60% copper-deficient diets. The content of iron and zinc in the diet of adolescents was about 10-40% lower than recommended. Deficiency of iron in the body causes anaemia and influences learning process, therefore the content of this element in the diet of young people is especially important.

The magmatic evolution and genesis of the Quaternary basanite-trachyphonolite suite of Itasy (Madagascar) as inferred by geochemistry, Sr-Nd-Pb isotopes and trace element distribution in coexisting phases

NASA Astrophysics Data System (ADS)

Melluso, L.; Tucker, R. D.; Cucciniello, C.; le Roex, A. P.; Morra, V.; Zanetti, A.; Rakotoson, R. L.

2018-06-01

The Itasy is a Pleistocene-Holocene volcanic field in central Madagascar, located to the west of the Ankaratra volcanic complex. It comprises scoria cones and lava domes (>120), with associated pyroclastic fall and mafic lava flows, covering an area of ab. 400 km2. The last volcanic episodes probably dated ca. 6000-7100 y BP; warm springs and geysers are active. The juvenile samples comprise a peculiar, almost bimodal, rock suite ranging from potassic leucite-kaersutite-bearing basanites, tephrites and phonotephrites, to benmoreites and titanite-haüyne-bearing trachyphonolites (MgO from 9-10 wt% to 0.1 wt%). These rocks show continuous and overlapping variations in the bulk-rock and phase composition (olivine, clinopyroxene, amphibole, feldspar, leucite, haüyne, nepheline, oxides, apatite, titanite, glass and other accessories). The basanites have homogeneous isotopic composition (87Sr/86Sr = 0.70366-0.70378, 143Nd/144Nd = 0.51274-0.51277, 206Pb/204Pb = 18.7-18.9, 207Pb/204Pb = 15.53-15.56; 208Pb/204Pb = 38.89-39.01), and a marked enrichment in the most incompatible elements (LILE and HFSE reach 100-215 times primitive mantle). These features are consistent with low degrees of partial melting of a volatile-, LILE- and HFSE-rich, amphibole-bearing peridotitic mantle induced by uplift during an E-W-directed extensional regime, as is found in central Madagascar. The marked changes in the geochemical composition, and small variations of the Sr-Nd-Pb isotopes in the trachyphonolites (87Sr/86Sr = 0.70425-0.70446, 143Nd/144Nd = 0.51266-0.51269, 206Pb/204Pb = 18.18-18.39, 207Pb/204Pb = 15.49-15.51; 208Pb/204Pb = 38.38-39.57) with respect to basanites and tephrites point to a limited amount of crustal contamination by the relatively low-206Pb/204Pb, low-143Nd/144Nd, high-87Sr/86Sr Precambrian basement rocks (of Middle Archean to Late Proterozoic age), and highlight the geochemical effects of titanite and anorthoclase removal on the trace element fractionation trends, a feature also shown in the trace element composition of the phenocrysts in trachyphonolites. Supplementary Table S2: synopsis of the mineral assemblages of the main lithotypes of the Itasy complex. Supplementary Table S3: composition of olivine of the Itasy rocks. Supplementary Table S4: composition of oxides of the Itasy rocks. Supplementary Table S5: composition of pyroxene of the Itasy rocks. Supplementary Table S6: composition of amphibole, biotite and rhönite of the Itasy rocks. Supplementary Table S7: composition of feldspar and glass of the Itasy rocks. Supplementary Table S8: composition of feldspathoids of the Itasy rocks. Supplementary Table S9: composition of titanite, apatite, other accessories of the Itasy rocks. Supplementary Table S10: Recapitulation of mass balance calculations between rocks of different degree of magmatic evolution, and detailed results. The composition of the phases is reported in the supplementary tables. Supplementary Table S11: average REE mineral/bulk rock ratios for titanite, amphibole and clinopyroxene. The partition coefficients of titanite, clinopyroxene, apatite and amphibole are taken from Olin and Wolff (2012), Fedele et al. (2009, 2015) and Tiepolo et al. (2007). Note that amphibole of RT-06I-355 could not be considered in equilibrium with the host rock (cf. Supplementary Figs. S1a, S1b, S1c).

Review of footnotes and annotations to the 1949–2013 tables of standard atomic weights and tables of isotopic compositions of the elements (IUPAC Technical Report)

DOE PAGES

Coplen, Tyler B.; Holden, Norman E.

2016-01-01

Abstract The Commission on Isotopic Abundances and Atomic Weights uses annotations given in footnotes that are an integral part of the Tables of Standard Atomic Weights to alert users to the possibilities of quite extraordinary occurrences, as well as sources with abnormal atomic-weight values outside an otherwise acceptable range. The basic need for footnotes to the Standard Atomic Weights Table and equivalent annotations to the Table of Isotopic Compositions of the Elements arises from the necessity to provide users with information that is relevant to one or more elements, but that cannot be provided using numerical data in columns. Anymore » desire to increase additional information conveyed by annotations to these Tables is tempered by the need to preserve a compact format and a style that can alert users, who would not be inclined to consult either the last full element-by-element review or the full text of a current Standard Atomic Weights of the Elements report. Since 1989, the footnotes of the Tables of Standard Atomic Weights and the annotations in column 5 of the Table of Isotopic Compositions of the Elements have been harmonized by use of three lowercase footnotes, “g”, “m”, and “r”, that signify geologically exceptionally specimens (“g”), modified isotopic compositions in material subjected to undisclosed or inadvertent isotopic fractionation (“m”), and the range in isotopic composition of normal terrestrial material prevents more precise atomic-weight value being given (“r”). As some elements are assigned intervals for their standard atomic-weight values (applies to 12 elements since 2009), footnotes “g” and “r” are no longer needed for these elements.« less

Review of footnotes and annotations to the 1949–2013 tables of standard atomic weights and tables of isotopic compositions of the elements (IUPAC Technical Report)

USGS Publications Warehouse

Coplen, Tyler B.; Holden, Norman E.

2016-01-01

The Commission on Isotopic Abundances and Atomic Weights uses annotations given in footnotes that are an integral part of the Tables of Standard Atomic Weights to alert users to the possibilities of quite extraordinary occurrences, as well as sources with abnormal atomic-weight values outside an otherwise acceptable range. The basic need for footnotes to the Standard Atomic Weights Table and equivalent annotations to the Table of Isotopic Compositions of the Elements arises from the necessity to provide users with information that is relevant to one or more elements, but that cannot be provided using numerical data in columns. Any desire to increase additional information conveyed by annotations to these Tables is tempered by the need to preserve a compact format and a style that can alert users, who would not be inclined to consult either the last full element-by-element review or the full text of a current Standard Atomic Weights of the Elements report. Since 1989, the footnotes of the Tables of Standard Atomic Weights and the annotations in column 5 of the Table of Isotopic Compositions of the Elements have been harmonized by use of three lowercase footnotes, “g”, “m”, and “r”, that signify geologically exceptionally specimens (“g”), modified isotopic compositions in material subjected to undisclosed or inadvertent isotopic fractionation (“m”), and the range in isotopic composition of normal terrestrial material prevents more precise atomic-weight value being given (“r”). As some elements are assigned intervals for their standard atomic-weight values (applies to 12 elements since 2009), footnotes “g” and “r” are no longer needed for these elements.

21 CFR 880.6140 - Medical chair and table.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Medical chair and table. 880.6140 Section 880.6140...) MEDICAL DEVICES GENERAL HOSPITAL AND PERSONAL USE DEVICES General Hospital and Personal Use Miscellaneous Devices § 880.6140 Medical chair and table. (a) Identification. A medical chair or table is a device...

Restricting the marketing of foods and non-alcoholic beverages to children in South Africa: are all nutrient profiling models the same?

PubMed

Wicks, Mariaan; Wright, Hattie; Wentzel-Viljoen, Edelweiss

2016-12-01

The WHO has called for governments to improve children's food environment by implementing restrictions on the marketing of 'unhealthy' foods to children. Nutrient profiling (NP) models are used to define 'unhealthy' foods and support child-directed food marketing regulations. The aim of the present study was to assess the suitability of the South African NP model (SANPM), developed and validated for health claim regulations, for child-directed food marketing regulations. The SANPM was compared with four NP models specifically developed for such regulations. A representative list of 197 foods was compiled by including all foods advertised on South African free-to-air television channels in 2014 and foods commonly consumed by South African children. The nutritional information of the foods was sourced from food packaging, company websites and a food composition table. Each individual food was classified by each of the five NP models. The percentage of foods that would be allowed according to the different NP models ranged from 6 to 45 %; the models also varied considerably with regard to the type of foods allowed for marketing to children. The majority of the pairwise comparisons between the NP models yielded κ statistics >0·4, indicating a moderate agreement between the models. An almost perfect pairwise agreement (κ=0·948) existed between the SANPM and the UK Food Standards Agency model (United Kingdom Office of Communication nutrient profiling model), a model extensively tested and validated for such regulations. The SANPM is considered appropriate for child-directed food marketing regulations in South Africa.

Dietary Fiber Future Directions: Integrating New Definitions and Findings to Inform Nutrition Research and Communication12

PubMed Central

Jones, Julie Miller

2013-01-01

The CODEX Alimentarius definition of dietary fiber includes all nondigestible carbohydrate polymers with a degree of polymerization of 3 or more as dietary fiber with the proviso that they show health benefits. The global definition, if accepted by all authoritative bodies, offers a chance for international harmonization in research, food composition tables, and food labeling. Its nonacceptance highlights problems that may develop when definitions vary by region. The definition requires that the research community agrees upon physiological effects for which there is substantial scientific agreement, e.g., fibers’ effects on laxation and gut health, on attenuating blood lipids and blood glucose and insulin, and in promoting fermentation in the large bowel. The definition also necessitates the delineation of research protocols to prove the benefits of various isolated and synthesized fibers. These should emanate from evidence-based reviews that fairly weigh epidemiological data while considering that added fibers are not reflected in many food composition databases. They then should include well-controlled, randomized, control trials and utilize animal studies to determine mechanisms. Agreement on many study variables such as the type of subject and the type of baseline diet that best fits the question under investigation will also be needed. Finally, the definition establishes that all types of fiber can address the severe fiber consumption gap that exists throughout the world by recognizing that the combination of fiber-rich and -fortified foods increases fiber intake while allowing consumers to stay within allowed energy levels. PMID:23319118

Dietary fiber future directions: integrating new definitions and findings to inform nutrition research and communication.

PubMed

Jones, Julie Miller

2013-01-01

The CODEX Alimentarius definition of dietary fiber includes all nondigestible carbohydrate polymers with a degree of polymerization of 3 or more as dietary fiber with the proviso that they show health benefits. The global definition, if accepted by all authoritative bodies, offers a chance for international harmonization in research, food composition tables, and food labeling. Its nonacceptance highlights problems that may develop when definitions vary by region. The definition requires that the research community agrees upon physiological effects for which there is substantial scientific agreement, e.g., fibers' effects on laxation and gut health, on attenuating blood lipids and blood glucose and insulin, and in promoting fermentation in the large bowel. The definition also necessitates the delineation of research protocols to prove the benefits of various isolated and synthesized fibers. These should emanate from evidence-based reviews that fairly weigh epidemiological data while considering that added fibers are not reflected in many food composition databases. They then should include well-controlled, randomized, control trials and utilize animal studies to determine mechanisms. Agreement on many study variables such as the type of subject and the type of baseline diet that best fits the question under investigation will also be needed. Finally, the definition establishes that all types of fiber can address the severe fiber consumption gap that exists throughout the world by recognizing that the combination of fiber-rich and -fortified foods increases fiber intake while allowing consumers to stay within allowed energy levels.

Flavonoid intake from food and beverages: What We Eat in America, NHANES 2007-2008, Tables 1-4

USDA-ARS?s Scientific Manuscript database

The Food Surveys Research Group of the Beltsville Human Nutrition Research Center has released 4 flavonoid intake data tables that make available, for the first time, nationally representative estimates of the intake of 29 individual flavonoids in six classes (as well as the sum of those flavonoids)...

How well do testate amoebae transfer functions relate to high-resolution water-table records?

NASA Astrophysics Data System (ADS)

Holden, Joseph; Swindles, Graeme; Raby, Cassandra; Blundell, Antony

2014-05-01

Testate amoebae (TA) community composition records from peat cores are often used to infer past water-table conditions on peatland sites. However, one of the problems is that validation of water-table depths used in such work typically comes from a one-off water-table measurement or a few measurements of water-table depth from the testate amoebae sample extraction point. Furthermore, one value of water-table depth is produced by the transfer function reconstruction, with sample-specific errors generated through a statistical resampling approach. However, we know that water tables fluctuate in peatlands and are dynamic. Traditional TA water-table data may not adequately capture a mean value from a site, and may not account for water-table dynamics (e.g. seasonal or annual variability) that could influence the TA community composition. We analysed automatically logged (at least hourly, mainly 15-min) peatland water-table data from 72 different dipwells located across northern Sweden, Wales and the Pennine region of England. Each location had not been subject to recent management intervention. A suite of characteristics of water-table dynamics for each point were determined. At each point surface samples were extracted and the TA community composition was determined. Our results show that estimated water-table depth based on the TA community transfer functions poorly represents the real mean or median water tables for the study sites. The TA approach does, however, generally identify sites that have water tables that are closer to the surface for a greater proportion of the year compared to sites with deeper water tables for large proportions of the year. However, the traditional TA approach does not differentiate between sites with similar mean (or median) water-table depths yet which have quite different water table variability (e.g. interquartile range). We suggest some ways of improving water-table metrics for use in Holocene peatland hydrology reconstructions.

Involving Corporations in Dispensing During Mass Prophylaxis

DTIC Science & Technology

2007-03-01

BLANK xi LIST OF TABLES Table 3.1 SWOT for Current Public Health Response Option............................ 34 Table 3.2 SWOT for the Postal...Service Option .................................................. 36 Table 3.3 SWOT for the Corporate Support Option...39 Table 3.4 SWOT for the Composite Support Option .......................................... 41 xii

Skylab

NASA Image and Video Library

1972-05-01

This wide-angle view depicts the Orbital Workshop (OWS) wardroom/galley located in the lower level of the OWS. The galley in the wardroom provided the daily supply of food; galley-located equipment was used for preparation and disposal of food. The Skylab astronauts used the wardroom as kitchen and dining room. The hexagonal food table, shown in the middle of this image, allowed three crewmen to simultaneously heat their food and eat their meals in an efficient and comfortable marner. Chairs were pointless in the zero-gravity environment. The table also supported components of the water system, including the water chiller and the wardroom water heater.

Repeat 24-hour recalls and locally developed food composition databases: a feasible method to estimate dietary adequacy in a multi-site preconception maternal nutrition RCT.

PubMed

Lander, Rebecca L; Hambidge, K Michael; Krebs, Nancy F; Westcott, Jamie E; Garces, Ana; Figueroa, Lester; Tejeda, Gabriela; Lokangaka, Adrien; Diba, Tshilenge S; Somannavar, Manjunath S; Honnayya, Ranjitha; Ali, Sumera A; Khan, Umber S; McClure, Elizabeth M; Thorsten, Vanessa R; Stolka, Kristen B

2017-01-01

Background : Our aim was to utilize a feasible quantitative methodology to estimate the dietary adequacy of >900 first-trimester pregnant women in poor rural areas of the Democratic Republic of the Congo, Guatemala, India and Pakistan. This paper outlines the dietary methods used. Methods : Local nutritionists were trained at the sites by the lead study nutritionist and received ongoing mentoring throughout the study. Training topics focused on the standardized conduct of repeat multiple-pass 24-hr dietary recalls, including interview techniques, estimation of portion sizes, and construction of a unique site-specific food composition database (FCDB). Each FCDB was based on 13 food groups and included values for moisture, energy, 20 nutrients (i.e. macro- and micronutrients), and phytate (an anti-nutrient). Nutrient values for individual foods or beverages were taken from recently developed FAO-supported regional food composition tables or the USDA national nutrient database. Appropriate adjustments for differences in moisture and application of nutrient retention and yield factors after cooking were applied, as needed. Generic recipes for mixed dishes consumed by the study population were compiled at each site, followed by calculation of a median recipe per 100 g. Each recipe's nutrient values were included in the FCDB. Final site FCDB checks were planned according to FAO/INFOODS guidelines. Discussion : This dietary strategy provides the opportunity to assess estimated mean group usual energy and nutrient intakes and estimated prevalence of the population 'at risk' of inadequate intakes in first-trimester pregnant women living in four low- and middle-income countries. While challenges and limitations exist, this methodology demonstrates the practical application of a quantitative dietary strategy for a large international multi-site nutrition trial, providing within- and between-site comparisons. Moreover, it provides an excellent opportunity for local capacity building and each site FCDB can be easily modified for additional research activities conducted in other populations living in the same area.

Vibration Damping Response of Composite Materials

DTIC Science & Technology

1991-04-01

using a diamond-impregnated cutoff wheel mounted on a milling machine . This procedure was followed to minimize damage to the composite specimens prior to...Development Report Vibration Damping Response of Composite Materials by Roger M. Crane 0E DTIC0 • ELECTE 16 - MAY 28 19914S8 0 E 5; 91--00524 Approved for...Damping Response of Composite Materials by Roger M. Crane TABLE OF CONTENTS Page LIST OF TABLES

Long-term changes in explosive and effusive behaviour at andesitic arc volcanoes: Chronostratigraphy of the Centre Hills Volcano, Montserrat

NASA Astrophysics Data System (ADS)

Coussens, Maya; Cassidy, Michael; Watt, Sebastian F. L.; Jutzeler, Martin; Talling, Peter J.; Barfod, Dan; Gernon, Thomas M.; Taylor, Rex; Hatter, Stuart J.; Palmer, Martin R.; Montserrat Volcano Observatory

2017-03-01

Volcanism on Montserrat (Lesser Antilles arc) has migrated southwards since the formation of the Silver Hills 2.5 Ma, and has formed three successively active volcanic centres. The Centre Hills volcano was the focus of volcanism from 1-0.4 Ma, before activity commenced at the currently active Soufrière Hills volcano. The history of activity at these two volcanoes provides an opportunity to investigate the pattern of volcano behaviour on an andesitic arc island over the lifetime of individual volcanoes. Here, we describe the pyroclastic stratigraphy of subaerial exposures around central Montserrat; identifying 11 thick (> 1 m) pumiceous units derived from sustained explosive eruptions of Centre Hills from 0.8-0.4 Ma. Over 10 other, less well- exposed pumiceous units have also been identified. The pumice-rich units are interbedded with andesite lava breccias derived from effusive, dome-forming eruptions of Centre Hills. The stratigraphy indicates that large (up to magnitude 5) explosive eruptions occurred throughout the history of Centre Hills, alongside effusive activity. This behaviour at Centre Hills contrasts with Soufrière Hills, where deposits from sustained explosive eruptions are much less common and restricted to early stages of activity at the volcano, from 175-130 ka. Subsequent eruptions at Soufriere Hills have been dominated by andesitic effusive eruptions. The bulk composition, petrography and mineral chemistry of volcanic rocks from Centre Hills and Soufrière Hills are similar throughout the history of both volcanoes, except for occasional, transient departures to different magma compositions, which mark shifts in vent location or dominant eruption style. For example, the final recorded eruption of Centre Hills, before the initiation of activity at Soufrière Hills, was more silicic than any other identified eruption on Montserrat; and the basaltic South Soufrière Hills episode marked the transition to the current stage of predominantly effusive Soufrière Hills activity. The compositional stability observed throughout the history of Centre Hills and Soufrière Hills suggests that a predominance towards effusive or explosive eruption styles is not driven by major compositional shifts of magma, but may reflect local changes in long-term magma storage conditions that characterise individual episodes (on 105 year timescales) of volcanism on Montserrat. Supplementary Table 2: Complete XRF analyses for all analysed samples Supplementary Table 3: Complete ICP-MS analyses for all analysed samples. Supplementary Table 4: Plagioclase composition and precision data from SEM analysis Supplementary Table 5: Clinopyroxene composition and precision data from SEM analysis Supplementary Table 6: Orthopyroxene composition and precision data from SEM analysis Supplementary Table 7: Amphibole composition and precision data from SEM analysis Supplementary Table 8: Glass compositions from EMP analysis Supplementary Table 9: Standard Deviation of glass compositions from EMP analysis. Supplementary Table 10: Isotopic composition of argon from plagioclase crystals from select units. Data obtained using an ARGUS V multi-collector mass spectrometer.

Salty and spicy food; are they involved in the pathogenesis of acne vulgaris? A case controlled study.

PubMed

El Darouti, M A; Zeid, O A; Abdel Halim, D M; Hegazy, R A; Kadry, D; Shehab, D I; Abdelhaliem, H S; Saleh, M A

2016-06-01

Many studies have suggested a strong relation between diet and acne. Many patients with acne believe that spicy and salty foods exacerbate acne. To assess the relationship between the dietary intake of salty and spicy food and the onset, severity, duration of acne. Two hundred patients with acne vulgaris and 200 age- and gender-matched controls were subjected to a detailed questionnaire taking, clinical examination and dietary assessment through using "24 h recall" method. Sodium content of the 24-h food intake was computed by a computer program connecting participants' dietary information to the food composition table of National Nutrition Institute data base. Patients with acne consumed significantly higher daily amounts of sodium chloride (NaCl) (median 3367.54 mg) compared to the controls (median 2271.8 mg) (P < 0.001). A negative correlation between the amount of NaCl in the diet of patients with acne and the age of onset of acne lesions was detected (r = -0.216, P = 0.031). However, neither salty nor spicy food correlated with duration or severity of the disease. Consumption of salty foods was significantly higher among patients with acne compared to acne free subjects, making the consumption of salty food a possible participating factor in the development of acne. © 2015 Wiley Periodicals, Inc.

Is nutritional quality of food-at-home purchases improving? 1969-2010: 40 years of household consumption surveys in France.

PubMed

Caillavet, France; Darmon, Nicole; Létoile, Flavie; Nichèle, Véronique

2018-02-01

The rise of nutrition-related diseases in developed countries prompts investigation into the role played by changing food patterns. Our aim was to observe changes in food-at-home purchases by French households and their impacts on nutritional quality over the past 40 years (1969-2010). Time-series of food-at-home purchases from representative samples of French households were built based on two sources of data: the INSEE National Food Survey (1969-1991) and the Kantar Food Consumption Panel (1989-2010). Food-at-home purchases were converted into energy and nutrients using the French CIQUAL food composition table. The nutritional quality of food-at-home purchases was estimated using the mean adequacy ratio (MAR) for 15 key nutrients. MAR was expressed per 2000 kcal to assess the nutrient density of food-at-home purchases. Between 1969 and 2010, food-at-home purchases showed dramatic changes in many food groups, with increasing processed vs raw products. The purchase of calories increased (+6.7%) and nutrient density improved (MAR per 2000 kcal + 12.9 points). However, this overall trend harbors heterogeneous patterns: food-at-home calories decreased and nutrient density improved up to 2002, but then calories increased while nutrient density stabilized. The nutritional quality of French households' food-at-home purchases improved over the last 40 years, as shown by increasing nutrient density. However, during the last decade, nutrient density ceased to increase and the purchase of calories increased, advocating a need for public action to promote healthier food purchasing patterns.

Estimation of habitual iodine intake in Japanese adults using 16 d diet records over four seasons with a newly developed food composition database for iodine.

PubMed

Katagiri, Ryoko; Asakura, Keiko; Sasaki, Satoshi; Hirota, Naoko; Notsu, Akiko; Miura, Ayako; Todoriki, Hidemi; Fukui, Mitsuru; Date, Chigusa

2015-08-28

Although habitual seaweed consumption in Japan would suggest that iodine intake in Japanese is exceptionally high, intake data from diet records are limited. In the present study, we developed a composition database of iodine and estimated the habitual intake of iodine among Japanese adults. Missing values for iodine content in the existing composition table were imputed based on established criteria. 16 d diet records (4 d over four seasons) from adults (120 women aged 30-69 years and 120 men aged 30-76 years) living in Japan were collected, and iodine intake was estimated. Habitual intake was estimated with the Best-power method. Totally, 995 food items were imputed. The distribution of iodine intake in 24 h was highly skewed, and approximately 55 % of 24 h values were < 300 μg/d. The median iodine intake in 24 h was 229 μg/d for women and 273 μg/d for men. All subjects consumed iodine-rich foods (kelp or soup stock) on one or more days of the sixteen survey days. The mean (median) habitual iodine intake was 1414 (857) μg/d for women and 1572 (1031) μg/d for men. Older participants had higher intake than younger participants. The major contributors to iodine intake were kelp (60 %) and soup stock (30 %). Habitual iodine intake among Japanese was sufficient or higher than the tolerable upper intake level, particularly in older generations. The association between high iodine intake as that observed in the present study and thyroid disease requires further study.

Table for two: The effects of familiarity, sex and gender on food choice in imaginary dining scenarios.

PubMed

Dibb-Smith, Amanda; Brindal, Emily

2015-12-01

Existing research suggests that eating behaviours may be used to modify self-presentation and that process may be different for women compared to men. We aimed to assess how people make different food choices in situations of varying self-presentation demand. Via an online survey, eligible participants (n = 216; 64% female: not on a restrictive diet or severely obese/underweight) were allocated to one of four experimental conditions manipulating the familiarity (close friend v acquaintance) and sex of an eating companion (same v opposite sex). All participants were asked to imagine they were eating out with one of the manipulated companions, and were presented with a menu and asked to order items. Menu choices were used to calculate the total kilojoules ordered, percentage of kilojoules from fats and number of low-fat options selected. To assess differences in impression management, participants completed the Paulhus Deception scale. Despite successful manipulation checks, analyses of covariance (controlling for levels of hunger) revealed no main or interaction effects for familiarity and sex composition for any of the menu choice outcomes assessed. Impression management scores differed for sex composition (main effect only) with participants who imagined dining with someone of the same gender (M = 2.05, SE = 0.90) having higher impression management scores than those imagining dining with an opposite sex companion (M = 1.27, SE = 0.83). We found preliminary support that gender composition could alter impression management demands but this did not translate to differences in food choice. Copyright © 2015 Elsevier Ltd. All rights reserved.

Introduction of soft drinks and processed juice in the diet of infants attending public day care centers

PubMed Central

Longo-Silva, Giovana; Toloni, Maysa Helena de Aguiar; de Menezes, Risia Cristina Egito; Asakura, Leiko; Oliveira, Maria Alice Araújo; Taddei, José Augusto de Aguiar Carrazedo

2015-01-01

OBJECTIVE: Identifying at what age infants enrolled in public day care centers are introduced to soft drinks and industrialized juice, as well as comparing the nutritional composition of these goods with natural fruit juice. METHODS: A cross-sectional study with the mothers of 636 children (aged 0 to 36 months) from nurseries of day care centers, who were asked questions about the age of feeding introduction. This study evaluated the proximate composition of soft drinks and artificial juice, comparing them with those of natural fruit juice regarding energy, sugar, fiber, vitamin C, and sodium values. The chemical composition of fruit juice was obtained by consulting the Table of Food Composition and, for industrialized drinks, the average nutritional information on the labels of the five most consumed product brands. RESULTS: The artificial drinks were consumed before the first year of life by more than half of the children studied, however, approximately 10% consumed them before the age of 6 months. With regard to the comparison among the drinks, artificial fruit juice beverages and soft drinks proved to contain from nine to 13 times higher amounts of sodium, and 15 times less vitamin C than natural juices. CONCLUSIONS: The introduction of soft drinks and industrialized juice in the diet of infants was inopportune and premature.. When compared to natural fruit juice, these have inferior nutritional composition, which suggests the urgent need for measures based on strategies for food and nutrition education in order to promote awareness and the maintenance of healthy eating habits. PMID:25662561

Nutrition Labeling and Portion Size Information on Children's Menus in Fast-Food and Table-Service Chain Restaurants in London, UK

ERIC Educational Resources Information Center

Reeves, Sue; Wake, Yvonne; Zick, Andrea

2011-01-01

Objective: To investigate meals, price, nutritional content, and nutrition and portion size information available on children's menus in fast-food and table-service chain restaurants in London, since the United Kingdom does not currently require such information but may be initiating a voluntary guideline. Methods: Children's menus were assessed…

Properties of Organic Matrix Short Fiber Composites

DTIC Science & Technology

1982-02-01

reinforced SMC composites ( Owens Corning Fiberglas System) ............... ........................ ... 37 4 Schematic of process used to manufacture XMC...71 Vi F, viii. TLST OF TABLES TABLEPAE 1 Material formulations and densitius of SMC materials (PPG-PPG Industries, OFC- Owens Corning Fiberglas) (refs...Composite Materials, 14 (April 1980) , 142-154. 16 ,. Table 1. Material formulations and densities of SMC materials. (PPG-PPG Industries, OFC- Owens

An Experimental Study in the Mechanical Response of Polymer Modified Geopolymers

DTIC Science & Technology

2012-04-01

Compressive and Bending Strength of Fly ash Geopolymers ... 22 LIST OF TABLES Page Table 1. Chemical Composition of Aluminosilicates in Mass... geopolymer matrix composites .” Ceramic Transactions, 153, 227-250. 3. Davidovits J., 1991. “ Geopolymers , inorganic polymeric materials.” Journal of...Understanding the relationship between geopolymer composition , microstructure and mechanical properties.” Colloids and Surfaces.A, Physicochemical

FLIS Procedures Manual Multiple Application References/Instructions/Tables and Grids.

DTIC Science & Technology

1996-10-01

Agency OUSD ATIN: DCB/IIS Washington, DC 20505 62 Department of Health , Education, and Welfare Food and Drug Administration ATTN: Supply Requirements...Table 206 3 3 Table 209 1 thru 6 1 thru 6 Table 214 -- 1 thru 3 11. SIGNIFICANT CHANGES A. The page replacements are effective upon receipt. B... Effective Date (ED) Processing Conflict Conditions .......................................................................... 99 Effective Dated (ED

The Orbital Workshop Wardroom/Galley

NASA Technical Reports Server (NTRS)

1972-01-01

This wide-angle view depicts the Orbital Workshop (OWS) wardroom/galley located in the lower level of the OWS. The galley in the wardroom provided the daily supply of food; galley-located equipment was used for preparation and disposal of food. The Skylab astronauts used the wardroom as kitchen and dining room. The hexagonal food table, shown in the middle of this image, allowed three crewmen to simultaneously heat their food and eat their meals in an efficient and comfortable marner. Chairs were pointless in the zero-gravity environment. The table also supported components of the water system, including the water chiller and the wardroom water heater.

Conventional foods, followed by dietary supplements and fortified foods, are the key sources of vitamin D, vitamin B6, and selenium intake in Dutch participants of the NU-AGE study.

PubMed

Berendsen, Agnes A M; van Lieshout, Lilou E L M; van den Heuvel, Ellen G H M; Matthys, Christophe; Péter, Szabolcs; de Groot, Lisette C P G M

2016-10-01

With aging, energy needs decrease, necessitating a more nutrient-dense diet to meet nutritional needs. To bridge this gap, the use of nutrient-dense foods, fortified foods, and dietary supplements can be important. This observational study aims to describe current micronutrient intakes of Dutch elderly and to identify the contribution of nutrient-dense foods, fortified foods, and dietary supplements to the intake of micronutrients that are often inadequately consumed in Dutch elderly. Data of 245 Dutch volunteers from the NU-AGE study aged 65 to 80 years were used. Dietary intake was assessed by means of 7-day food records, and dietary supplement use was recorded with an additional questionnaire. Information on fortified foods was obtained from the Dutch Food Composition Table 2011. Nutrient density of foods was evaluated using the Nutrient Rich Food 9.3 score. The percentages of participants not meeting their average requirement were high for vitamin D (99%), selenium (41%), and vitamin B6 (54%) based on conventional foods and also when taking into account fortified foods (98%, 41%, and 27%, respectively) and vitamin and mineral supplements (87%, 36%, and 20%, respectively). Conventional foods were the main source of vitamin D, vitamin B6, and selenium intake (42%, 45%, and 82%, respectively), followed by vitamin and mineral supplements (41%, 44%, and 18%) and fortified foods (17%, 11%, and 1%). Foods with the highest nutrient density contributed most to total vitamin B6 intake only. To optimize nutrient intakes of elderly, combinations of natural food sources, fortified foods, and dietary supplements should be considered. Copyright © 2016 The Authors. Published by Elsevier Inc. All rights reserved.

[Survey on diet and nutrition intake for customers from out-home eating in Beijing].

PubMed

Wang, Zhu; Xiang, Xuesong; Li, Xiaoqin; He, Yuna; Yang, Yuexin

2015-03-01

To assess dietary intake of customers from out-home eating, and evaluate their energy and main nutrition closely related with chronic disease consumption in one dinner. On dinner time (lunch or supper), 2204 customers randomly selected in six middle-level table-service restaurants in Beijing, were investigated their food consumption by single-blind recording their ordered dishes weight before and after eating. According to the dish recipes, cooking way, and food composition database or measured data, food consumption and energy, protein, fat and sodium intake were evaluated. The mean intake of foods for a standardized man per dinner included 76 g cereals, 162 g vegetables, 11 g fruits, 128g meat, 50g fishery products, 10g eggs, 12 g legumes, 15 g pure energy food, 28 g oil, 7 g salt, 68. 1 g juice, and 7. 3 g alcohol, with 4648 kJ energy, 54. 6 g protein, 62. 3 g fat, 88. 0 g carbohydrate, 10. 7 g cholesterol and 2920 mg sodium. The percentage for energy suppliers were respectively protein 20. 7%, fat 52. 7%, carbohydrate 29. 4%. Contrast to 4180 kJ/1000 kcal energy intake, the food density for oil and salt was 2 times, and meat 3 times over that suggested by Chinese Dietary Pagoda. Out-home eating per dinner supplies nearly daily-need fat and sodium, that partially contributes to high intake of animal foods.

The effects of high fructose syrup.

PubMed

Moeller, Suzen M; Fryhofer, Sandra Adamson; Osbahr, Albert J; Robinowitz, Carolyn B

2009-12-01

High fructose corn syrup (HFCS) has become an increasingly common food ingredient in the last 40 years. However, there is concern that HFCS consumption increases the risk for obesity and other adverse health outcomes compared to other caloric sweeteners. The most commonly used types of HFCS (HFCS-42 and HFCS-55) are similar in composition to sucrose (table sugar), consisting of roughly equal amounts of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in disaccharide form in sucrose. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharides in HFCS provide better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. Because the composition of HFCS and sucrose is so similar, particularly on absorption by the body, it appears unlikely that HFCS contributes more to obesity or other conditions than sucrose does. Nevertheless, few studies have evaluated the potentially differential effect of various sweeteners, particularly as they relate to health conditions such as obesity, which develop over relatively long periods of time. Improved nutrient databases are needed to analyze food consumption in epidemiologic studies, as are more strongly designed experimental studies, including those on the mechanism of action and relationship between fructose dose and response. At the present time, there is insufficient evidence to ban or otherwise restrict use of HFCS or other fructose-containing sweeteners in the food supply or to require the use of warning labels on products containing HFCS. Nevertheless, dietary advice to limit consumption of all added caloric sweeteners, including HFCS, is warranted.

Creep-Rupture and Fatigue Behavior of a Notched Oxide/Oxide Ceramic Matrix Composite at Elevated Temperature

DTIC Science & Technology

2008-06-01

99 xi List of Tables Table Page Table 1. Nextel 720 Properties (3M website...6 Table 2. Typical Properties for Alumina (Chawla, 1993) ................................................. 7 Table 3...Although material advances in the usage of superalloys have helped this increase in operating temperatures, cooling air is also a main driver of these

9 CFR 354.247 - Table showing types of materials.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Table showing types of materials. 354.247 Section 354.247 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... Sanitary Conditions and Precautions Against Contamination of Products § 354.247 Table showing types of...

Enclosure from DOE letter dated 7/20/07 - Table 5-2, Isotopic Compositions of Rocky Flats Plutonium and Uranium

EPA Pesticide Factsheets

This enclosure from a DOE letter to EPA regarding a waste container disposed at the WIPP from the Advanced Mixed Waste Treatment Project includes Table 5-2, Isotopic Compositions of Rocky Flats Plutonium and Uranium.

Do children with obesity have worse table manners? Associations between child table manners, weight status and weight gain.

PubMed

Briones, Naomi F; Cesaro, Robert J; Appugliese, Danielle P; Miller, Alison L; Rosenblum, Katherine L; Pesch, Megan H

2018-06-01

Children with obesity experience stigma stemming from stereotypes, one such stereotype is that people with obesity are "sloppy" or have poor manners. Teaching children "proper table manners" has been proposed as an obesity prevention strategy. Little is known about the association between children's weight status and table manners. To examine correlates of child table manners and to examine the association of child table manners with child obese weight status and prospective change in child body mass index z-score (BMIz). Mother-child dyads (N = 228) participated in a videotaped laboratory eating task with cupcakes. Coding schemes to capture child table manners (making crumbs, chewing with mouth open, getting food on face, shoving food in mouth, slouching, and getting out of seat), and maternal attentiveness to child table manners, were reliably applied. Anthropometrics were measured at baseline and at follow-up two years later. Regression analyses examined the association of participant characteristics with child table manners, as well as the associations of child table manners with child obese weight status, and prospective change in BMIz/year. Predictors of poorer child table manners were younger child age, greater cupcake consumption, and greater maternal attentiveness to child table manners. Poorer child table manners were not associated with child obese (vs. not) weight status, but were associated with a prospective decrease in BMIz/year in children with overweight/obesity. Obesity interventions to improve table manners may be perpetuating unfavorable stereotypes and stigma. Future work investigating these associations is warranted to inform childhood obesity guidelines around table manners. Copyright © 2018 Elsevier Ltd. All rights reserved.

40 CFR 158.1100 - Spray drift data requirements table.

Code of Federal Regulations, 2010 CFR

2010-07-01

... the general use patterns of terrestrial food crop and terrestrial nonfood crop. The aquatic use pattern includes products classified under the general use patterns of aquatic food crop and aquatic... Pattern Terrestrial Food Crop Nonfood Crop Aquatic Food Nonfood Greenhouse Food Crop Nonfood Crop Forestry...

40 CFR 158.1100 - Spray drift data requirements table.

Code of Federal Regulations, 2011 CFR

2011-07-01

... the general use patterns of terrestrial food crop and terrestrial nonfood crop. The aquatic use pattern includes products classified under the general use patterns of aquatic food crop and aquatic... Pattern Terrestrial Food Crop Nonfood Crop Aquatic Food Nonfood Greenhouse Food Crop Nonfood Crop Forestry...

European Science Notes Information Bulletin Reports on Current European/Middle Eastern Science

DTIC Science & Technology

1990-02-01

Exploitation and Optimum Use of discussed the relationship of the Framework program to Biological Resources the 1992 single European market. This...operation: Shared-cost contracts]. hancement of food quality; (2) food hygiene, safety, and D. The Exploitation and optimum use or Biological toxicology...Table 9), and dis- bracing the biological sciences, agriculture, geologi- semination of research results (see Table 10). cal, and marine and deep sea

Food Program: Army Troop Issue Subsistence Activity Operating Policies

DTIC Science & Technology

1993-01-04

through 10). (2) Table, food preparation, stainless steel , 48 by 30 by 36, 3 each (tables should be numbered 1 through 3). d. Detailed instructions...installation Directorate of Contracting (DOC) in CONUS normally acquires subsistence authorized for local purchase on a free on-board (FOB) destination...blanket purchase agreement ( BPA ) and other local purchase contracts established at the installation. The proce- dures for such authorization are in the

Thermal Inactivation of Viruses

DTIC Science & Technology

1977-10-01

thermal inactivation . 12 Bibliography 20 Table 3. Thermal inactivation of viruses in foods 25 Bibliography 31 Table 4, Agents modifying...the presence of protective agents that reduce the lethal effect of heat on the viruses at temperatures below 60 C In addition, whtn solid foods...systems but were observed j when animal inoculation was utilized. It is possible that free virus nucl’lc < acid may have been the causative agent in

Married...with Food Allergies | NIH MedlinePlus the Magazine

MedlinePlus

... of this page please turn Javascript on. Feature: Food Allergies Married...with Food Allergies Past Issues / Spring 2011 Table of Contents ... married life together and a common problem—severe food allergies. NIH MedlinePlus magazine’s Naomi Miller caught up ...

[Changes in household food and nutrient consumption in Metropolitan Santiago 1988-97 by income].

PubMed

Crovetto, Mirta; Uauy, Ricardo

2010-09-01

the rise in the prevalence of obesity, diabetes, and other risk factors for cardiovascular diseases and cancer observed in Chile over the past decades may be related to changes in dietary patterns of the population. to report changes in household apparent food-nutrients consumption (HAFNC) for Metropolitan Santiago-Chile 1988-97. the analysis is based on data from household expenditure surveys conducted by the Instituto Nacional de Estadísticas (INE) on a representative sample of the population to define changes in food prices. Information on food and drink purchases were grouped by specific items and expen-ditures standardized across the two surveys. HAFNC was determined based on unit consumed at home and out of home by the total group and by income quintile using national food composition tables. apparent energy consumption increased over the study period by 25%, this was mainly explained by increased consumption of meat and dairy (rich in saturated fats of animal origin) and of processed foods (fat spreads, sweets and pastries) and foods rich in added sugars (sugary drinks and juices). Dietary fiber derived from whole grains, legumes and cereals decreased. The HAFNC of items protective against nutrition related chronic diseases, such as vegetables, fruits and other fiber rich foods remained stable or frankly decreased (legumes and non-starchy vegetables) Fish and other marine foods rich in omega- 3 fats remained low. the changes in apparent food consumption patterns can be characterized by an increase in energy dense, fat and sugar rich foods with a low consumption of fi sh, whole grains, legumes, vegetables and fruits.

Technologies and Trends to Improve Table Olive Quality and Safety

PubMed Central

Campus, Marco; Değirmencioğlu, Nurcan; Comunian, Roberta

2018-01-01

Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, ensuring safety of consumption at the same time. Processors demand for novel techniques to improve industrial performances, while consumers' attention for natural and healthy foods has increased in recent years. From field to table, new techniques have been developed to decrease microbial load of potential spoilage microorganisms, improve fermentation kinetics and ensure safety of consumption of the packed products. This review article depicts current technologies and recent advances in the processing technology of table olives. Attention has been paid on pre processing technologies, some of which are still under-researched, expecially physical techniques, such ad ionizing radiations, ultrasounds and electrolyzed water solutions, which are interesting also to ensure pesticide decontamination. The selections and use of starter cultures have been extensively reviewed, particularly the characterization of Lactic Acid Bacteria and Yeasts to fasten and safely drive the fermentation process. The selection and use of probiotic strains to address the request for functional foods has been reported, along with salt reduction strategies to address health concerns, associated with table olives consumption. In this respect, probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed. New processing technologies and post packaging interventions to extend the shelf life are illustrated, and main findings in modified atmosphere packaging, high pressure processing and biopreservaton applied to table olive, are reported and discussed. PMID:29670593

Making Smart Food Choices

MedlinePlus

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

Survey of Food-hygiene Practices at Home and Childhood Diarrhoea in Hanoi, Viet Nam

PubMed Central

Takanashi, Kumiko; Chonan, Yuko; Quyen, Dao To; Khan, Nguyen Cong; Poudel, Krishna C.

2009-01-01

A cross-sectional study was conducted to investigate the potential factors of food-hygiene practices of mothers on the prevalence of diarrhoea among their children. Mothers who had children aged 6 months–5 years were recruited in a hamlet in Viet Nam. The food-hygiene practices included hand-washing, method of washing utensils, separation of utensils for raw and cooked food, and the location where foods were prepared for cooking. A face-to-face interview was conducted, and data on 206 mothers were analyzed. The risk of diarrhoea was significantly higher among children whose mothers prepared food for cooking somewhere other than the table (typically on the ground) compared to children whose mothers prepared food on the table (adjusted odds ratio=2.85, 95% confidence interval 1.11–7.28). The results indicate that food-hygiene practices of mothers, such as avoiding preparing food for cooking on the ground, has a potential impact in preventing diarrhoea among children in Viet Nam. PMID:19902795

[Priorities of investigation in the field of carotenoids in Venezuela].

PubMed

Chávez Pérez, J F

1999-09-01

The Venezuelan Food Composition Table (VFCT) is being revised for the publication of the ninth edition within the Venezuelan Food Project. The majority of the RE values for plant foods given in the VFCT were taken from previous editions (1964-1973) and with few exceptions, still remains the same in the latest edition of 1994. These values were calculated from the total carotenoid content of food, determined by an open column method with no separation of the various carotenoids that might be present in the food. Recently it has been suggested that the accepted factors to convert beta-carotene and other carotenoids to RE (1/6 and 1/12, respectively) do not reflect the reality and the apparent mean vitamin A activity of leafy vegetables and carrot would be around 23% and fruits about 50% of that assumed until now. Percentages of the Venezuelan RDAs for vitamin A were calculated from vitamin A intake supplied by food consumption surveys, using the conversion factors corrected according to the above mentioned criteria. Percentages of the Venezuelan RDAs were again calculated with the vitamin A availability given by the Food Balance Sheet (1997), using two levels of RE in carrots: 2,800 ER and 850 ER. Results in these approaches differ markedly and indicate that the vitamin A nutrition status may be overestimated. If confirmed, this situation could influence the criteria and decisions in regard to food fortification and other strategies for controlling vitamin A deficiency.

7 CFR 944.400 - Designated inspection services and procedure for obtaining inspection and certification of...

Code of Federal Regulations, 2012 CFR

2012-01-01

... plums (fresh prunes), and table grapes regulated under section 8e of the Agricultural Marketing..., oranges, prune variety plums (fresh prunes), and table grapes regulated under section 8e of the...), and table grapes that are imported into the United States. Agriculture and Agri-Food Canada is also...

7 CFR 944.400 - Designated inspection services and procedure for obtaining inspection and certification of...

Code of Federal Regulations, 2013 CFR

2013-01-01

... plums (fresh prunes), and table grapes regulated under section 8e of the Agricultural Marketing..., oranges, prune variety plums (fresh prunes), and table grapes regulated under section 8e of the...), and table grapes that are imported into the United States. Agriculture and Agri-Food Canada is also...

[Introduction of soft drinks and processed juice in the diet of infants attending public day care centers].

PubMed

Longo-Silva, Giovana; Toloni, Maysa Helena de Aguiar; de Menezes, Risia Cristina Egito; Asakura, Leiko; Oliveira, Maria Alice Araújo; Taddei, José Augusto de Aguiar Carrazedo

2015-01-01

Identifying at what age infants enrolled in public day care centers are introduced to soft drinks and industrialized juice, as well as comparing the nutritional composition of these goods with natural fruit juice. A cross-sectional study with the mothers of 636 children (aged 0 to 36 months) from nurseries of day care centers, who were asked questions about the age of feeding introduction. This study evaluated the proximate composition of soft drinks and artificial juice, comparing them with those of natural fruit juice regarding energy, sugar, fiber, vitamin C, and sodium values. The chemical composition of fruit juice was obtained by consulting the Table of Food Composition and, for industrialized drinks, the average nutritional information on the labels of the five most consumed product brands. The artificial drinks were consumed before the first year of life by more than half of the children studied, however, approximately 10% consumed them before the age of 6 months. With regard to the comparison among the drinks, artificial fruit juice beverages and soft drinks proved to contain from nine to 13 times higher amounts of sodium, and 15 times less vitamin C than natural juices. The introduction of soft drinks and industrialized juice in the diet of infants was inopportune and premature. When compared to natural fruit juice, these have inferior nutritional composition, which suggests the urgent need for measures based on strategies for food and nutrition education in order to promote awareness and the maintenance of healthy eating habits. Copyright © 2014 Associação de Pediatria de São Paulo. Publicado por Elsevier Editora Ltda. All rights reserved.

Assessing national nutrition security: The UK reliance on imports to meet population energy and nutrient recommendations

PubMed Central

Clark, Heather; Whybrow, Stephen; de Ruiter, Henri; McNeill, Geraldine

2018-01-01

Nutrition security describes the adequacy of the food supply to meet not only energy but also macronutrient and micronutrient requirements for the population. The aim of this study was to develop a method to assess trends in national nutrition security and the contribution of imports to nutrition security, using the UK as a case study. Food supply data from FAO food balance sheets and national food composition tables were used to estimate the nutrient content of domestically produced food, imported food and exported food. Nutrition security was defined as the total nutrient supply (domestic production, minus exports, plus imports) to meet population-level nutrient requirements. The results showed that the UK was nutrition secure over the period 1961–2011 for energy, macronutrients and key micronutrients, with the exception of total carbohydrates and fibre, which may be due to the loss of fibre incurred by processing cereals into refined products. The supply of protein exceeded population requirements and could be met with domestic production alone. Even excluding all meat there was sufficient protein for population requirements. The supply of total fat, saturated fat and sugar considerably exceeded the current dietary recommendation. As regards nutrition security in 2010, the UK was reliant on imported foods to meet energy, fibre, total carbohydrate, iron, zinc and vitamin A requirements. This analysis demonstrates the importance of including nutrients other than energy to determine the adequacy of the food supply. The methodology also provides an alternative perspective on food security and self-sufficiency by assessing the dependency on imports to meet population level nutritional requirements. PMID:29489830

Assessing national nutrition security: The UK reliance on imports to meet population energy and nutrient recommendations.

PubMed

Macdiarmid, Jennie I; Clark, Heather; Whybrow, Stephen; de Ruiter, Henri; McNeill, Geraldine

2018-01-01

Nutrition security describes the adequacy of the food supply to meet not only energy but also macronutrient and micronutrient requirements for the population. The aim of this study was to develop a method to assess trends in national nutrition security and the contribution of imports to nutrition security, using the UK as a case study. Food supply data from FAO food balance sheets and national food composition tables were used to estimate the nutrient content of domestically produced food, imported food and exported food. Nutrition security was defined as the total nutrient supply (domestic production, minus exports, plus imports) to meet population-level nutrient requirements. The results showed that the UK was nutrition secure over the period 1961-2011 for energy, macronutrients and key micronutrients, with the exception of total carbohydrates and fibre, which may be due to the loss of fibre incurred by processing cereals into refined products. The supply of protein exceeded population requirements and could be met with domestic production alone. Even excluding all meat there was sufficient protein for population requirements. The supply of total fat, saturated fat and sugar considerably exceeded the current dietary recommendation. As regards nutrition security in 2010, the UK was reliant on imported foods to meet energy, fibre, total carbohydrate, iron, zinc and vitamin A requirements. This analysis demonstrates the importance of including nutrients other than energy to determine the adequacy of the food supply. The methodology also provides an alternative perspective on food security and self-sufficiency by assessing the dependency on imports to meet population level nutritional requirements.

Advances in R&D in near-infrared spectroscopy in Japan

NASA Astrophysics Data System (ADS)

Kawano, Sumio; Iwamoto, Mutsuo

1991-02-01

More than 20 years ago when Mr. K. H. Norris firstly introduced the near infrared spectroscopy (NIRS) as a powerful technology in the field of composition analysis of cereals those who were interested in the area of classical spectroscopy would not like to recognize its potential. This tendency still remains at present however it leaves no room for doubt that from viewpoints of applied spectroscopy the NIRS has consolidated its position. From a viewpoint of NIRS application in the field of nondestructive or non invasive measuring techniques history of this technology is only the last decade in Japan. However since the technology was firstly introduced to composition analysis of agricultural commodities in the same manner as in other countries R and D have been growing more actively in diversified fields such as agriculture and industry as well as medical science. In addition the NIRS technology are becoming of general interest by combining other techniques to create various hyphenated instrumentations such as FTNIR MCFTNIR NIRCT and NIR-NMR. In this paper new trends of R D on NIR spectroscopy which are being conducted in Japan will be reviewed. 2. S1JMMARY OF PRESENT R D ON NIRS IN JAPAN NIRS applications reported in the last 3 years are summarized in Table 1. Table 1 Applications of NIRS in Japan Application for Agriculture Taste evaluation of rice and coffee Determination of chemical compositions rice for breeding Determination of chemical compositions in tea Determination of sugar contents in intact peaches Japanese pears Satsuma oranges and apples Determination of sugars and acids in intact tomatoes Determination of forage composition Application for Industry Analysis of state of water in foods Application of analyzing Maillard Reaction''s Process Pattern recognition of NIR spectra as related to process control of roasting coffee beans Quality control of tea processing Determination of moisture content of Surimi products 2 / SPIE Vol. 1379 Optics in Agriculture (1990)

21 CFR 168.110 - Dextrose anhydrous.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Dextrose anhydrous. 168.110 Section 168.110 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION SWEETENERS AND TABLE SIRUPS Requirements for Specific Standardized Sweeteners and...

21 CFR 168.110 - Dextrose anhydrous.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Dextrose anhydrous. 168.110 Section 168.110 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION SWEETENERS AND TABLE SIRUPS Requirements for Specific Standardized Sweeteners and...

Pedagogies That Explore Food Practices: Resetting the Table for Improved Eco-Justice

ERIC Educational Resources Information Center

Harris, Carol E.; Barter, Barbara G.

2015-01-01

As health threats appear with increasing regularity in our food systems and other food crises loom worldwide, we look to rural areas to provide local and nutritious foods. Educationally, we seek approaches to food studies that engage students and their communities and, ultimately, lead to positive action. Yet food studies receive only generic…

TGF-Beta Gene Polymorphisms in Food Allergic versus Non-Food Allergic Eosinophilic Esophagitis

DTIC Science & Technology

2013-10-01

our EE subjects are male, Caucasian, and have another atopic disorder (asthma, allergy, eczema and/or food allergy) (n=142, analysis is ongoing...Rhinitis (%) Eczema (%) 43% 66% 30% Table 3: Food IgE Sensitization Pattern Food Antigen IgE Positive (% patients, 95% CI) (n=122-129) Egg 39

21 CFR 178.3860 - Release agents.

Code of Federal Regulations, 2012 CFR

2012-04-01

... bran wax For use only in plastics intended for contact with dry foods identified as Type VIII in table... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Release agents. 178.3860 Section 178.3860 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

21 CFR 178.3860 - Release agents.

Code of Federal Regulations, 2013 CFR

2013-04-01

... bran wax For use only in plastics intended for contact with dry foods identified as Type VIII in table... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Release agents. 178.3860 Section 178.3860 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

Food Science and Technology Abstracts.

ERIC Educational Resources Information Center

Cohen, Elinor; Federman, Joan

1979-01-01

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

Health Education: Nutrition for Grades K-6.

ERIC Educational Resources Information Center

Instructional Objectives Exchange, Los Angeles, CA.

This publication contains 24 objectives and related evaluation items for grades K-6. The collection is organized into the following categories: daily food choices, food processing, consumer education, nutrients from food, nutrients and disease, storage preparation methods, food in man's environment, and table manners. Three elements--the…

Early milk feeding influences taste acceptance and liking during infancy12345

PubMed Central

Mennella, Julie A; Forestell, Catherine A; Morgan, Lindsay K; Beauchamp, Gary K

2009-01-01

Background: We identified a model system that exploits the inherent taste variation in early feedings to investigate food preference development. Objective: The objective was to determine whether exposure to differing concentrations of taste compounds in milk and formulas modifies acceptance of exemplars of the 5 basic taste qualities in a familiar food matrix. Specifically, we examined the effects of consuming hydrolyzed casein formulas (HCFs), which have pronounced bitter, sour, and savory tastes compared with breast milk (BM) and bovine milk–based formulas (MFs), in which these taste qualities are weaker. Design: Subgroups of BM-, MF- and HCF-fed infants, some of whom were fed table foods, were studied on 6 occasions to measure acceptance of sweet, salty, bitter, savory, sour, and plain cereals. Results: In infants not yet eating table foods, the HCF group ate significantly more savory-, bitter-, and sour-tasting and plain cereals than did the BM or MF groups. HCF infants displayed fewer facial expressions of distaste while eating the bitter and savory cereals, and they and BM infants were more likely to smile while they were eating the savory cereal. In formula-fed infants eating table foods, preferences for the basic tastes reflected the types of foods they were being fed. In general, those infants who ate more food displayed fewer faces of distaste. Conclusions: The type of formula fed to infants has an effect on their response to taste compounds in cereal before solid food introduction. This model system of research investigation sheds light on sources of individual differences in taste and perhaps cultural food preferences. PMID:19605570

Handbook of International alloy Compositions and Designations. Volume II. Superalloys

DTIC Science & Technology

1978-12-01

Offered in Italy 169 Table 12 . Typical Superalloys Offered in Japan 170 Table 13. Typical Superalloys Specified by Sweden 171 Table 14... 12 . Typical Superalloys Offered in Japan Table 13. Typical Superalloys Specified by Sweden Table 14. Typical Superalloys Offered in the Union of...Engineering Properties, INCO Europe Limited, London, England (1976), 12 pp. 8. IN-657 Cast-Nickel-Chromium-Niobium Alloy for Service Against Fuel + Ash

Comparability of methods assigning monetary costs to diets: derivation from household till receipts versus cost database estimation using 4-day food diaries.

PubMed

Timmins, K A; Morris, M A; Hulme, C; Edwards, K L; Clarke, G P; Cade, J E

2013-10-01

Diet cost could influence dietary patterns, with potential health consequences. Assigning a monetary cost to diet is challenging, and there are contrasting methods in the literature. This study compares two methods-a food cost database linked to 4-day diet diaries and an individual cost calculated from household till receipts. The Diet and Nutrition Tool for Evaluation (DANTE) had supermarket prices (cost per 100 g) added to its food composition table. Agreement between diet costs calculated using DANTE from food diaries and expenditure recorded using food purchase till receipts for 325 individuals was assessed using correlation and Bland Altman (BA) plots. The mean difference between the methods' estimates was £0.10. The BA showed 95% limits of agreement of £2.88 and -£3.08. Excluding the highest 5% of diet cost values from each collection method reduced the mean difference to £0.02, with limits of agreement ranging from £2.31 to -£2.35. Agreement between the methods was stronger for males and for adults. Diet cost estimates using a food price database with 4-day food diaries are comparable to recorded expenditure from household till receipts at the population or group level. At the individual level, however, estimates differed by as much as £3.00 per day. The methods agreed less when estimating diet costs of children, females or those with more expensive diets.

Repeat 24-hour recalls and locally developed food composition databases: a feasible method to estimate dietary adequacy in a multi-site preconception maternal nutrition RCT

PubMed Central

Lander, Rebecca L.; Hambidge, K. Michael; Krebs, Nancy F.; Westcott, Jamie E.; Garces, Ana; Figueroa, Lester; Tejeda, Gabriela; Lokangaka, Adrien; Diba, Tshilenge S.; Somannavar, Manjunath S.; Honnayya, Ranjitha; Ali, Sumera A.; Khan, Umber S.; McClure, Elizabeth M.; Thorsten, Vanessa R.; Stolka, Kristen B.

2017-01-01

ABSTRACT Background: Our aim was to utilize a feasible quantitative methodology to estimate the dietary adequacy of >900 first-trimester pregnant women in poor rural areas of the Democratic Republic of the Congo, Guatemala, India and Pakistan. This paper outlines the dietary methods used. Methods: Local nutritionists were trained at the sites by the lead study nutritionist and received ongoing mentoring throughout the study. Training topics focused on the standardized conduct of repeat multiple-pass 24-hr dietary recalls, including interview techniques, estimation of portion sizes, and construction of a unique site-specific food composition database (FCDB). Each FCDB was based on 13 food groups and included values for moisture, energy, 20 nutrients (i.e. macro- and micronutrients), and phytate (an anti-nutrient). Nutrient values for individual foods or beverages were taken from recently developed FAO-supported regional food composition tables or the USDA national nutrient database. Appropriate adjustments for differences in moisture and application of nutrient retention and yield factors after cooking were applied, as needed. Generic recipes for mixed dishes consumed by the study population were compiled at each site, followed by calculation of a median recipe per 100 g. Each recipe’s nutrient values were included in the FCDB. Final site FCDB checks were planned according to FAO/INFOODS guidelines. Discussion: This dietary strategy provides the opportunity to assess estimated mean group usual energy and nutrient intakes and estimated prevalence of the population ‘at risk’ of inadequate intakes in first-trimester pregnant women living in four low- and middle-income countries. While challenges and limitations exist, this methodology demonstrates the practical application of a quantitative dietary strategy for a large international multi-site nutrition trial, providing within- and between-site comparisons. Moreover, it provides an excellent opportunity for local capacity building and each site FCDB can be easily modified for additional research activities conducted in other populations living in the same area. PMID:28469549

Znaczenie analizy minerałów ciężkich w badaniach osadów czwartorzędowych Polski

NASA Astrophysics Data System (ADS)

Racinowski, Roman

2008-01-01

In most regions of Poland the composition of heavy minerals assemblage permits to distinguish the Quaternary deposits from the older ones. The pre-Quaternary deposits are characterized by high content of glauconite, carbonate-ferruginous-manganese concretions, muscovite and chlorites. In their transparent heavy minerals spectrum the following minerals predominate: zircon, tourmaline, rutile, staurolite, disthene. However, the Tertiary deposits in the Carpathians and their foreland contain a significant amount of garnet, and sometimes also amphiboles, pyroxenes and biotite. Pyroxenes and sillimanite are found in the Sudetes foreland. In many Tertiary deposits of the northwestern and western Poland there are rather high contents of amphiboles, biotite, pyroxenes, garnets, rutile. In all Quaternary deposits in Poland the qualitative composition of heavy minerals assemblage is similar but the contents of particular minerals are different depending on the examined grain fraction. In tills (Table 1) and glaciofluvial deposits (Table 2), with the decreasing grain diameter the contents of zircon, rutile, and partly epidote increase, and those of amphiboles and garnets decrease. In rubble of coastal zone in the Polish Baltic Sea, with the decreasing grain diameter the contents of zircon, rutile and epidote increase, and those of amphibole, biotite and pyroxenes decrease (Tables 3-7). In Poland, glacial, glaciofluvial and glaciolacustrine deposits are characterized by quantitatively similar composition of heavy minerals assemblage. Amphiboles, biotite, epidotes, garnets and pyroxenes are typical transparent minerals (Tables 8 and 9). Young Pleistocene and Holocene sands of river terraces and dune fields in the upland zone of Poland differ from glacial deposits in low contents of amphiboles, biotite and pyroxenes, and higher contents of garnets and epidotes (Tables 8 and 9). Fossil river and lacustrine deposits of Polish Lowlands have very similar assemblage of heavy minerals to that found in glacial deposits. Both glacial and glaciofluvial deposits have similar composition of heavy minerals assemblage irrespective of their age (Tables 10, 11 and 12). This principle concerns also loesses (Table 13a, b) but the youngest ones are characterized by higher contents of amphiboles and epidotes. The composition of heavy minerals assemblage is useful for determining the source of material forming the Quaternary deposits. In the case of glacial deposits, the enrichment in glauconite, chlorites, and even zircon, rutile, tourmaline, staurolite indicates that material from local older substratum was supplied to the Quaternary deposits. Heavy minerals spectrum of non-glacial deposits can directly indicate the source material that formed a deposit. Conversely, it is difficult to draw the conclusions about fossil and modern weathering-soil horizons in loesses from the composition of heavy minerals assemblage (Tables 14 and 15). The results of heavy minerals analysis are useful for lithodynamic and lithofacial interpretation of flowing water environments, e.g. river (Table 16), glaciofluvial (Table 17) and sea coastal (Table 18).

Relationships among plants, soils and microbial communities along a hydrological gradient in the New Jersey Pinelands, USA

PubMed Central

Yu, Shen; Ehrenfeld, Joan G.

2010-01-01

Background and Aims Understanding the role of different components of hydrology in structuring wetland communities is not well developed. A sequence of adjacent wetlands located on a catenary sequence of soils and receiving the same sources and qualities of water is used to examine specifically the role of water-table median position and variability in affecting plant and microbial community composition and soil properties. Methods Two replicates of three types of wetland found adjacent to each other along a hydrological gradient in the New Jersey Pinelands (USA) were studied. Plant-community and water-table data were obtained within a 100-m2 plot in each community (pine swamp, maple swamp and Atlantic-white-cedar swamp). Monthly soil samples from each plot were analysed for soil moisture, organic matter, extractable nitrogen fractions, N mineralization rate and microbial community composition. Multivariate ordination methods were used to compare patterns among sites within and between data sets. Key Results The maple and pine wetlands were more similar to each other in plant community composition, soil properties and microbial community composition than either was to the cedar swamps. However, maple and pine wetlands differed from each other in water-table descriptors as much as they differed from the cedar swamps. All microbial communities were dominated by Gram-positive bacteria despite hydrologic differences among the sites. Water-table variability was as important as water-table level in affecting microbial communities. Conclusions Water tables affect wetland communities through both median level and variability. Differentiation of both plant and microbial communities are not simple transforms of differences in water-table position, even when other hydrologic factors are kept constant. Rather, soil genesis, a result of both water-table position and geologic history, appears to be the main factor affecting plant and microbial community similarities. PMID:19643908

9 CFR 94.5 - Regulation of certain garbage.

Code of Federal Regulations, 2010 CFR

2010-01-01

.... Cooking garbage at an internal temperature of 212 °F for 30 minutes. Stores. The food, supplies, and other... in this section and includes food scraps, table refuse, galley refuse, food wrappers or packaging materials, and other waste material from stores, food preparation areas, passengers' or crews' quarters...

Food photography II: use of food photographs for estimating portion size and the nutrient content of meals.

PubMed

Nelson, M; Atkinson, M; Darbyshire, S

1996-07-01

The aim of the present study was to determine the errors in the conceptualization of portion size using photographs. Male and female volunteers aged 18-90 years (n 136) from a wide variety of social and occupational backgrounds completed 602 assessments of portion size in relation to food photographs. Subjects served themselves between four and six foods at one meal (breakfast, lunch or dinner). Portion sizes were weighed by the investigators at the time of serving, and any waste was weighed at the end of the meal. Within 5 min of the end of the meal, subjects were shown photographs depicting each of the foods just consumed. For each food there were eight photographs showing portion sizes in equal increments from the 5th to the 95th centile of the distribution of portion weights observed in The Dietary and Nutritional Survey of British Adults (Gregory et al. 1990). Subjects were asked to indicate on a visual analogue scale the size of the portion consumed in relation to the eight photographs. The nutrient contents of meals were estimated from food composition tables. There were large variations in the estimation of portion sizes from photographs. Butter and margarine portion sizes tended to be substantially overestimated. In general, small portion sizes tended to be overestimated, and large portion sizes underestimated. Older subjects overestimated portion size more often than younger subjects. Excluding butter and margarine, the nutrient content of meals based on estimated portion sizes was on average within +/- 7% of the nutrient content based on the amounts consumed, except for vitamin C (21% overestimate), and for subjects over 65 years (15-20% overestimate for energy and fat). In subjects whose BMI was less than 25 kg/m2, the energy and fat contents of meals calculated from food composition tables and based on estimated portion size (excluding butter and margarine) were 5-10% greater than the nutrient content calculated using actual portion size, but for those with BMI 30 kg/m2 or over, the calculated energy and fat contents were underestimated by 2-5%. The correlation of the nutrient content of meals based on actual or estimated portion sizes ranged from 0-84 to 0-96. For energy and eight nutrients, between 69 and 89% subjects were correctly classified into thirds of the distribution of intake using estimated portion size compared with intakes based on actual portion sizes. When 'average' portion sizes (the average weight of each of the foods which the subjects had served themselves) were used in place of the estimates based on photographs, the number of subjects correctly classified fell to between 60 and 79%. We report for the first time the error associated with conceptualization and the nutrient content of meals when using photographs to estimate food portion size. We conclude that photographs depicting a range of portion sizes are a useful aid to the estimation of portion size. Misclassification of subjects according to their nutrient intake from one meal is reduced when photographs are used to estimate portion size, compared with the use of average portions. Age, sex, BMI and portion size are all potentially important confounders when estimating food consumption or nutrient intake using photographs.

40 CFR Table 15 to Subpart Wwww of... - Applicability of General Provisions (Subpart A) to Subpart WWWW of Part 63

Code of Federal Regulations, 2012 CFR

2012-07-01

... Pollutants: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 15 Table 15 to Subpart WWWW....12 State authority and delegations Yes § 63.13 Addresses of State air pollution control agencies and...

40 CFR Table 15 to Subpart Wwww of... - Applicability of General Provisions (Subpart A) to Subpart WWWW of Part 63

Code of Federal Regulations, 2014 CFR

2014-07-01

... Pollutants: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 15 Table 15 to Subpart WWWW....12 State authority and delegations Yes § 63.13 Addresses of State air pollution control agencies and...

40 CFR Table 15 to Subpart Wwww of... - Applicability of General Provisions (Subpart A) to Subpart WWWW of Part 63

Code of Federal Regulations, 2013 CFR

2013-07-01

... Pollutants: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 15 Table 15 to Subpart WWWW....12 State authority and delegations Yes § 63.13 Addresses of State air pollution control agencies and...

The ASVAB (Armed Services Vocational Aptitude Battery) Score Scales. 1980 and World War II

DTIC Science & Technology

1986-07-01

TABLE B-3 ASVAB 14 (A, B, & C) MECHANICAL & CRAFTS (MC) COMPOSITE PERCENTILE NORMS BY SEX AND GRADE Females Grade Males Total Standard Grade...COMPOSITE PERCENTILE NORMS BY SEX AND GRADE Females Grade Males Total Standard Grade Grade Standard Score 11th 12th nth 12th nth 12th Score 24 24...Standard Scores. B-8 TABLE B-3 ASVAB 14 (A. B,&C) ELECTRONIC & ELECTRICAL (EE) COMPOSITE PERCENTILE NORMS BY SEX AND GRADE Females Grade Males

Directions for Determining Buffer Zone Distances for Commodity and Structural Fumigation with Methyl Bromide

EPA Pesticide Factsheets

Buffer zones for commodity and food handling structural applications are distributed across numerous tables. This document provides directions for determining the factors to use to identify the correct table for a given application.

Field Acceptance and Nutritional Intake of the Meal, Ready-to-Eat and Heat and Serve Ration.

DTIC Science & Technology

1998-05-01

Scrambled Eggs (Natick) and Scrambled Eggs w/Bacon(Natick). These two mean ratings were received from the control group. Table 4A Control Group H&S...6.4 Creamed Ground Beef 6.3 Corned Beef Hash 6.1 Western Scrambled Eggs (Natick)* 4.6 Scrambled Eggs w...5.4 20 38 33 * Natick - NRDEC developed eggs Table 4B Test Group H&S Breakfast Acceptability Ratings (n=39) Food Groups Food Item Entrees

Developing a food exchange list for Middle Eastern appetizers and desserts commonly consumed in Jordan

PubMed Central

BAWADI, Hiba A.; AL-SHWAIYAT, Naseem M.; TAYYEM, Reema F.; MEKARY, Rania; TUURI, Georgianna

2011-01-01

Aim This study was conducted to develop a meal-planning exchange list for Middle Eastern foods commonly included in the Jordanian cuisine. Forty types of appetizers and another 40 types of desserts were selected; with five different recipes for each item. Recipes were collected from different housewives and Arabic cookbooks. Ingredients’ weight and dish net weight were recorded based on an average recipe, and dishes were prepared accordingly. Dishes were proximately analyzed following the AOAC procedures. Proximate analysis was compared to the WHO-food composition tables (FCT) for the use in the Middle East, and with food analysis software (ESHA). Results Significant correlations (P < 0.001) were found between macronutrient content obtained from proximate analysis and those obtained from ESHA. The correlation coefficients (r) were 0.92 for carbohydrate, 0.86 for protein, and 0.86 for fat. Strong correlations were also detected between proximate analysis FCT for carbohydrate (r=0.91, P<0.001) and protein (r=0.81; P<0.001) contents. However, this significant correlation was not found as strong, yet significant for fat (r=0. 62, P<0.001). Conclusion A valid exchange system for traditional desserts and appetizers is now available and ready to be used by dietitians and health care providers in Jordan and Arab World. PMID:21841913

Developing a food exchange list for Middle Eastern appetizers and desserts commonly consumed in Jordan.

PubMed

Bawadi, Hiba A; Al-Shwaiyat, Naseem M; Tayyem, Reema F; Mekary, Rania; Tuuri, Georgianna

2009-03-01

AIM: This study was conducted to develop a meal-planning exchange list for Middle Eastern foods commonly included in the Jordanian cuisine. Forty types of appetizers and another 40 types of desserts were selected; with five different recipes for each item. Recipes were collected from different housewives and Arabic cookbooks. Ingredients' weight and dish net weight were recorded based on an average recipe, and dishes were prepared accordingly. Dishes were proximately analyzed following the AOAC procedures. Proximate analysis was compared to the WHO-food composition tables (FCT) for the use in the Middle East, and with food analysis software (ESHA). RESULTS: Significant correlations (P < 0.001) were found between macronutrient content obtained from proximate analysis and those obtained from ESHA. The correlation coefficients (r) were 0.92 for carbohydrate, 0.86 for protein, and 0.86 for fat. Strong correlations were also detected between proximate analysis FCT for carbohydrate (r=0.91, P<0.001) and protein (r=0.81; P<0.001) contents. However, this significant correlation was not found as strong, yet significant for fat (r=0. 62, P<0.001). CONCLUSION: A valid exchange system for traditional desserts and appetizers is now available and ready to be used by dietitians and health care providers in Jordan and Arab World.

Along-strike variability of primitive magmas (major and volatile elements) inferred from olivine-hosted melt inclusions, southernmost Andean Southern Volcanic Zone, Chile

NASA Astrophysics Data System (ADS)

Weller, D. J.; Stern, C. R.

2018-01-01

Glass compositions of melt inclusions in olivine phenocrysts found in tephras derived from explosive eruptions of the four volcanoes along the volcanic front of the southernmost Andean Southern Volcanic Zone (SSVZ) are used to constrain primitive magma compositions and melt generation parameters. Primitive magmas from Hudson, Macá, and Melimoyu have similar compositions and are formed by low degrees (8-18%) of partial melting. Compared to these other three centers, primitive magmas from Mentolat have higher Al2O3 and lower MgO, TiO2 and other incompatible minor elements, and are generated by somewhat higher degrees (12-20%) of partial melting. The differences in the estimated primitive parental magma compositions between Mentolat and the other three volcanic centers are consistent with difference in the more evolved magmas erupted from these centers, Mentolat magmas having higher Al2O3 and lower MgO, TiO2 and other incompatible minor element contents, suggesting that these differences are controlled by melting processes in the mantle source region above the subducted oceanic plate. Parental magma S = 1430-594 and Cl = 777-125 (μg/g) contents of Hudson, Macá, and Melimoyu are similar to other volcanoes further north in the SVZ. However, Mentolat primitive magmas have notably higher concentrations of S = 2656-1227 and Cl = 1078-704 (μg/g). The observed along-arc changes in parental magma chemistry may be due to the close proximity below Mentolat of the subducted Guamblin Fracture Zone that could efficiently transport hydrous mineral phases, seawater, and sediment into the mantle, driving enhanced volatile fluxed melting beneath this center compared to the others. Table S2. Olivine-hosted melt inclusion compositions, host-olivine compositions, and the post-entrapment crystallization corrected melt inclusion compositions. Table S3. Olivine-hosted melt inclusion modeling information. Table S4. Major element compositions of the fractionation corrected melt inclusion in equilibrium with mantle olivine. Table S5. Melting parameters Fm and CoH2O. Table S6. Major element compositions of phenocrysts and glasses occurring with the olivine-hosted melt inclusions.

Postprandial glucose response to Chinese foods in patients with type 2 diabetes.

PubMed

Chan, Eliza M Y; Cheng, Winnie M W; Tiu, Sau-Cheung; Wong, Lily L L

2004-12-01

The objective of this study is to examine the glycemic response to common Chinese foods in patients with type 2 diabetes. Twenty-four Chinese adults with type 2 diabetes participated. Subjects were allocated to eat a pair of test meals in random order. Test meals included plain porridge with lean pork (meal 1A), plain porridge and Shrimp Shao Mai (Doll Brand, Winner Food Products Limited, Hong Kong) (meal 1B), boiled rice with boiled egg white (meal 2A), fried rice with whole egg (meal 2B), plain noodles in clear soup (meal 3A), and Pickled Vegetable and Pork-flavored Instant Bowl Noodles (Doll Brand, Winner Food Products Limited) (meal 3B). Nutritional content of the meals was calculated from the nutritional label on the food package and the food composition table. Plasma glucose was checked before the meal and in 30-minute intervals for up to 4 hours after the meal. Significant differences in the area under the curve of glucose up to 2 hours after the meal were detected between meal 1A and 2A ( P =.044), 1A and 3A ( P =.001), and 3A and 3B ( P =.017). The results suggest that fat alone does not alter the glycemic response to rice or porridge. Porridge produces a higher glycemic response than rice and noodles despite similar carbohydrate contents, and different noodles lead to differences in glycemic excursion, suggesting that the glycemic index of common Chinese foods is affected by cooking methods and food processing.

40 CFR Table Z-1 to Subpart Z of... - Default Chemical Composition of Phosphate Rock by Origin

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 22 2013-07-01 2013-07-01 false Default Chemical Composition of Phosphate Rock by Origin Z Table Z-1 to Subpart Z of Part 98 Protection of Environment ENVIRONMENTAL... Phosphate Rock by Origin Origin Total carbon(percent by weight) Central Florida 1.6 North Florida 1.76 North...

40 CFR Table Z-1 to Subpart Z of... - Default Chemical Composition of Phosphate Rock by Origin

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 22 2012-07-01 2012-07-01 false Default Chemical Composition of Phosphate Rock by Origin Z Table Z-1 to Subpart Z of Part 98 Protection of Environment ENVIRONMENTAL... Phosphate Rock by Origin Origin Total carbon(percent by weight) Central Florida 1.6 North Florida 1.76 North...

40 CFR Table Z-1 to Subpart Z of... - Default Chemical Composition of Phosphate Rock by Origin

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 21 2014-07-01 2014-07-01 false Default Chemical Composition of Phosphate Rock by Origin Z Table Z-1 to Subpart Z of Part 98 Protection of Environment ENVIRONMENTAL... Phosphate Rock by Origin Origin Total carbon(percent by weight) Central Florida 1.6 North Florida 1.76 North...

40 CFR Table Z-1 to Subpart Z of... - Default Chemical Composition of Phosphate Rock by Origin

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 21 2011-07-01 2011-07-01 false Default Chemical Composition of Phosphate Rock by Origin Z Table Z-1 to Subpart Z of Part 98 Protection of Environment ENVIRONMENTAL... Phosphate Rock by Origin Origin Total carbon(percent by weight) Central Florida 1.6 North Florida 1.76 North...

40 CFR Table 15 to Subpart Wwww of... - Applicability of General Provisions (Subpart A) to Subpart WWWW of Part 63

Code of Federal Regulations, 2011 CFR

2011-07-01

...: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 15 Table 15 to Subpart WWWW of Part 63....12 State authority and delegations Yes § 63.13 Addresses of State air pollution control agencies and...

40 CFR Table 15 to Subpart Wwww of... - Applicability of General Provisions (Subpart A) to Subpart WWWW of Part 63

Code of Federal Regulations, 2010 CFR

2010-07-01

...: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 15 Table 15 to Subpart WWWW of Part 63....12 State authority and delegations Yes § 63.13 Addresses of State air pollution control agencies and...

Meeting Expanding Needs to Collect Food Intake Specificity: The Nutrition Data System for Research (NDS-R)

NASA Technical Reports Server (NTRS)

VanHeel, Nancy; Pettit, Janet; Rice, Barbara; Smith, Scott M.

2003-01-01

Food and nutrient databases are populated with data obtained from a variety of sources including USDA Reference Tables, scientific journals, food manufacturers and foreign food tables. The food and nutrient database maintained by the Nutrition Coordinating Center (NCC) at the University of Minnesota is continually updated with current nutrient data and continues to be expanded with additional nutrient fields to meet diverse research endeavors. Data are strictly evaluated for reliability and relevance before incorporation into the database; however, the values are obtained from various sources and food samples rather than from direct chemical analysis of specific foods. Precise nutrient values for specific foods are essential to the nutrition program at the National Aeronautics and Space Administration (NASA). Specific foods to be included in the menus of astronauts are chemically analyzed at the Johnson Space Center for selected nutrients. A request from NASA for a method to enter the chemically analyzed nutrient values for these space flight food items into the Nutrition Data System for Research (NDS-R) software resulted in modification of the database and interview system for use by NASA, with further modification to extend the method for related uses by more typical research studies.

Nutritional evaluation of working Malay women in Kuala Lumpur as studied by total food duplicate method.

PubMed

Shimbo, S; Moon, C S; Zhang, Z W; Watanabe, T; Ismail, N H; Ali, R M; Noor, I; Nakatsuka, H; Ikeda, M

1996-10-01

Nutrient intake was surveyed by the total food duplicate method in 49 adult ethnically Malay women (at the ages of 18 to 47 years and mostly at 30-39 years) working in Kuala Lumpur, Malaysia. Simultaneously, hematological examinations, serum biochemistry, anthropometry and clinical examination were conducted. Nutrient intakes were estimated in reference to the weight of each food item and the standard food composition tables. Lunch was the most substantial meal of the day with rice as a staple food. Compared with the Recommended Dietary Allowance (RDA) values, daily intakes of energy (1,917 kcal as an arithmetic mean), protein (62.2 g), vitamin B1 (0.83 mg) and vitamin B2 (1.18 mg) were sufficient, but intakes of minerals [i.e., calcium (347.8 mg) and iron (12.5 mg)] and some vitamins [i.e., vitamin A (equivalent to 627 micrograms retinol) and niacin (7.84 mg)] were less than RDA. When evaluated on an individual basis, the prevalence of those who took less than 80% RDA was highest for iron (92%), followed by niacin (80%), calcium (57%) and vitamin A (57%). The presence of 7 hypohemoglobinemia cases may be related to the insufficient iron intake. Overweight cases (14 women) were also detected, the prevalence of which increased at advanced ages. Lipid intake was rather high (28% of total food on energy basis), for which the major source was plants with limited contribution from fish/shellfish.

78 FR 4133 - Procurement List; Proposed Additions and Deletion

Federal Register 2010, 2011, 2012, 2013, 2014

2013-01-18

... specific tasks including preparation of menu boards, table bussing service, guest flow rate, service of food, replenishing of food, unloading, storing, and shelving of supplies, food preparation, cashier... the event of contingency, perform all required tasks to include cooking to ensure continued service...

Farm to Table and beyond: Helping Students Make Sense of the Global Food System

ERIC Educational Resources Information Center

Koch, Pamela; Barton, Angela Calabrese; Contento, Isobel; Crabtree, Margo

2008-01-01

It is not enough for students to acquire knowledge about how food is produced and processed; they must also come to understand the biological and environmental contexts in which food production, processing, and transportation take place. Through diagramming, students begin to understand that our food system has a series of interacting parts and…

Flavonoid and lignan intake in a Mediterranean population: proposal for a holistic approach in polyphenol dietary analysis, the Moli-sani Study.

PubMed

Pounis, G; Di Castelnuovo, A; Bonaccio, M; Costanzo, S; Persichillo, M; Krogh, V; Donati, M B; de Gaetano, G; Iacoviello, L

2016-03-01

The objective of this study is to extract and assess data on the dietary intake of flavonoids and lignans in a healthy free-living Mediterranean population, using newly updated harmonized European Union food composition data. This work also aimed at analyzing in a holistic way the total content of the diet in major classes of polyphenols. Six thousand nine hundred and eighty-one men and 7048 women (aged ⩾ 35 years) of the Moli-sani cohort, randomly recruited from the general population, were analyzed. The European Prospective Investigation into Cancer (EPIC) and Nutrition-Food Frequency Questionnaire was used for dietary assessment. The polyphenol content of each food group was evaluated using Eurofir BioActive Substances in Food Information System and the United States Department of Agriculture food composition tables (FCTs), when data were missing. Flavonol, flavone, flavanone, flavanol, anthocyanin, isoflavone and lignan intakes were calculated and polyphenol antioxidant content (PAC) score (-28, 28) constructed, to assess the total content of the diet in these nutrients. Seasonal and citrus fruits, leafy, grain, pod and root vegetables, and onions and garlic accounted for different proportions (11-70%) of the total intake of different polyphenols. Within the Moli-sani population, men or older, or no/former smokers, or physically active or obese/overweight individuals presented higher consumption of flavonoids, lignans and PAC score (P for all <0.01). Multiple regression analysis showed that PAC score and its seven components were positively associated with Mediterranean diet (MeD) adherence in both genders (β-coefficient >0, P<0.001). In addition, 1 unit increase in PAC score was associated with 7.1-7.8% increase in the likelihood of high MeD adherence (P<0.001). The intake of flavonoids and lignans in an European Union population was calculated using harmonized European Union FCT data. In addition, a holistic approach in dietary analysis of polyphenol intake was proposed.

40 CFR Table 7 to Subpart Wwww of... - Options Allowing Use of the Same Resin Across Different Operations That Use the Same Resin Type

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 12 2010-07-01 2010-07-01 true Options Allowing Use of the Same Resin Across Different Operations That Use the Same Resin Type 7 Table 7 to Subpart WWWW of Part 63 Protection... Pollutants: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 7 Table 7 to Subpart WWWW of...

What's On Your Plate?

MedlinePlus

... Table of Contents What's On Your Plate? Smart Food Choices for Healthy Aging www.nia.nih.gov/health/ ... calories in" and "calories out," and making good food choices as you age. Shopping Tips See how planning ...

How important is the choice of the nutrient profile model used to regulate broadcast advertising of foods to children? A comparison using a targeted data set.

PubMed

Scarborough, P; Payne, C; Agu, C G; Kaur, A; Mizdrak, A; Rayner, M; Halford, J C G; Boyland, E

2013-08-01

The World Health Assembly recommends that children's exposure to marketing of unhealthy foods should be reduced. Nutrient profile models have been developed that define 'unhealthy' to support regulation of broadcast advertising of foods to children. The level of agreement between these models is not clear. The objective of this study was to measure the agreement between eight nutrient profile models that have been proposed for the regulation of marketing to children over (a) how many and (b) what kind of foods should be permitted to be advertised during television viewed by children. A representative data set of commercials for foods broadcast during television viewed by children in the UK was collected in 2008. The data set consisted of 11,763 commercials for 336 different products or brands. This data set was supplemented with nutrition data from company web sites, food packaging and a food composition table, and the nutrient profile models were applied. The percentage of commercials that would be permitted by the different nutrient profile models ranged from 2.1% (0.4%, 3.7%) to 47.4% (42.1%, 52.6%). Half of the pairwise comparisons between models yielded kappa statistics less than 0.2, indicating that there was little agreement between models. Policy makers considering the regulation of broadcast advertising to children should carefully consider the choice of nutrient profile model to support the regulation, as this choice will have considerable influence on the outcome of the regulation.

How important is the choice of the nutrient profile model used to regulate broadcast advertising of foods to children? A comparison using a targeted data set

PubMed Central

Scarborough, P; Payne, C; Agu, C G; Kaur, A; Mizdrak, A; Rayner, M; Halford, J C G; Boyland, E

2013-01-01

Background/Objective: The World Health Assembly recommends that children's exposure to marketing of unhealthy foods should be reduced. Nutrient profile models have been developed that define ‘unhealthy' to support regulation of broadcast advertising of foods to children. The level of agreement between these models is not clear. The objective of this study was to measure the agreement between eight nutrient profile models that have been proposed for the regulation of marketing to children over (a) how many and (b) what kind of foods should be permitted to be advertised during television viewed by children. Subjects/Methods: A representative data set of commercials for foods broadcast during television viewed by children in the UK was collected in 2008. The data set consisted of 11 763 commercials for 336 different products or brands. This data set was supplemented with nutrition data from company web sites, food packaging and a food composition table, and the nutrient profile models were applied. Results: The percentage of commercials that would be permitted by the different nutrient profile models ranged from 2.1% (0.4%, 3.7%) to 47.4% (42.1%, 52.6%). Half of the pairwise comparisons between models yielded kappa statistics less than 0.2, indicating that there was little agreement between models. Conclusions: Policy makers considering the regulation of broadcast advertising to children should carefully consider the choice of nutrient profile model to support the regulation, as this choice will have considerable influence on the outcome of the regulation. PMID:23801095

Evaluation of food and beverage television advertising during children's viewing time in Spain using the UK nutrient profile model.

PubMed

Romero-Fernández, Ma Mar; Royo-Bordonada, Miguel Ángel; Rodríguez-Artalejo, Fernando

2013-07-01

To evaluate the nutritional quality of products advertised on television (TV) during children’s viewing time in Spain, applying the UK nutrient profile model (UKNPM). We recorded 80 h of four general TV station broadcasts during children’s time in May and June 2008, and identified all advertisements for foods and beverages. Nutritional information was obtained from the product labels or websites and from food composition tables. Each product was classified as healthy (e.g. gazpacho, a vegetable juice) or less healthy (e.g. potato crisp snacks) according to the UKNPM criteria. Four free-of-charge TV channels in Spain: two national channels and two regional ones. TV commercials of food and beverages. A total of 486 commercials were broadcast for ninety-six different products, with a mean frequency of 5?1 advertisements per product. Some 61?5% of the ninety-six products were less healthy, and the percentage was higher for foods (74?1 %). All (100 %) of the breakfast cereals and 80% of the non-alcoholic drinks and soft drinks were less healthy. Of the total sample of commercials, 59?7% were for less healthy products, a percentage that rose to 71?2% during children’s reinforced protection viewing time. Over half the commercials were for less healthy products, a proportion that rose to over two-thirds during the hours of special protection for children. This suggests that applying the UKNPM to regulate food advertising during this slot would entail the withdrawal of most food commercials in Spain. TV advertising of products with low nutritional quality should be restricted.

Feasibility of recommending certain replacement or alternative fats.

PubMed

Skeaff, C M

2009-05-01

Expert groups and public health authorities recommend that trans-fatty acid (TFA) intakes from industrially produced partially hydrogenated vegetable oils (PHVOs) should be less than 1% of total energy intake. The starting point for any regulatory or nonregulatory response to this recommendation is to assess the extent of the problem by determining where in the food supply TFAs are found and the amounts consumed in the population. Unfortunately, this is a particularly difficult task using traditional methods of dietary assessment inasmuch as food composition databases with TFA data are either nonexistent or incomplete in most countries. Current evidence on estimates of intake suggests there is high variability in TFA intakes and their food sources between countries. The ubiquitous presence of PHVOs in the global food supply in bakery products, deep-fried foods, snack foods, confectionery products and table spreads attests to their commercial value and convenience. However, their common use is more the result of historical convenience from an industry infrastructure developed over 50 years based on efficient, cost-effective hydrogenation of vegetable oils rather than any inherent sensory or physical superiority of the hydrogenated fats over purpose-made zero-trans fats and oils. Current global supply of appropriate zero-trans replacement fats high in cis-unsaturated fatty acids is insufficient to meet the demand if all PHVOs in the food supply were replaced. Regulatory action needs to be coordinated with supply to maximize the opportunity for health gains by replacing partially hydrogenated fats with purpose-ready zero-trans vegetable oils low in saturates and high in cis-unsaturates rather than animal fats and tropical oils high in saturated fatty acids.

Tank 241-B-108, cores 172 and 173 analytical results for the final report

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nuzum, J.L., Fluoro Daniel Hanford

1997-03-04

The Data Summary Table (Table 3) included in this report compiles analytical results in compliance with all applicable DQOS. Liquid subsamples that were prepared for analysis by an acid adjustment of the direct subsample are indicated by a `D` in the A column in Table 3. Solid subsamples that were prepared for analysis by performing a fusion digest are indicated by an `F` in the A column in Table 3. Solid subsamples that were prepared for analysis by performing a water digest are indicated by a I.wl. or an `I` in the A column of Table 3. Due to poormore » precision and accuracy in original analysis of both Lower Half Segment 2 of Core 173 and the core composite of Core 173, fusion and water digests were performed for a second time. Precision and accuracy improved with the repreparation of Core 173 Composite. Analyses with the repreparation of Lower Half Segment 2 of Core 173 did not show improvement and suggest sample heterogeneity. Results from both preparations are included in Table 3.« less

40 CFR 158.1020 - Applicator exposure data requirements table.

Code of Federal Regulations, 2010 CFR

2010-07-01

... table. 158.1020 Section 158.1020 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED... listed in paragraph (e) of this section. (b) Use patterns. (1) Occupational use patterns include products... food use, and indoor nonfood use. Occupational use patterns also include commercial (“for hire...

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

PubMed Central

Bonatsou, Stamatoula; Tassou, Chrysoula C.; Panagou, Efstathios Z.; Nychas, George-John E.

2017-01-01

Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food. PMID:28555038

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.

PubMed

Bonatsou, Stamatoula; Tassou, Chrysoula C; Panagou, Efstathios Z; Nychas, George-John E

2017-05-28

Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food.

Organizing for Better School Food.

ERIC Educational Resources Information Center

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

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

Viscoelastic Properties of Advanced Polymer Composites for Ballistic Protective Applications

DTIC Science & Technology

1994-09-01

ofthe Damaged Sample 78 Figure 69: Fracture Surface of Damage Area Near the Point of Penetration 79 Figure 70. Closer View ofthe Damaged Area...LIST OF TABLES Table 1. Basic Mechanical Properties of the Materials 6 Table 2. Initial DMA Test Results 23 Table 3. Flexural Three Point Bend... point bend testing was conducted using an Instron 1127 Universal Tester to verify the DMA test method and specimen clamping configuration. Interfacial

Food Intakes: Individuals in 48 States, Year 1977-78. Nationwide Food Consumption Survey 1977-78. Report No. I-1.

ERIC Educational Resources Information Center

Human Nutrition Information Service (USDA), Hyattsville, MD.

This report presents 3-day food intake data for about 36,l00 individuals in the 48 conterminous States. The information was collected from April 1977 through March 1978 in the Nationwide Food Consumption Survey conducted by the U.S. Department of Agriculture. Data on food intakes and characteristics of the sample are presented in 510 tables.…

Estimation of dietary flavonoid intake and major food sources of Korean adults.

PubMed

Jun, Shinyoung; Shin, Sangah; Joung, Hyojee

2016-02-14

Epidemiological studies have suggested that flavonoids exhibit preventive effects on degenerative diseases. However, lack of sufficient data on flavonoid intake has limited evaluating the proposed effects in populations. Therefore, we aimed to estimate the total and individual flavonoid intakes among Korean adults and determine the major dietary sources of these flavonoids. We constructed a flavonoid database of common Korean foods, based on the food list reported in the 24-h recall of the Korea National Health and Nutrition Examination Survey (KNHANES) 2007-2012, using data from the Korea Functional Food Composition Table, US Department of Agriculture flavonoid database, Phenol-Explorer database and other analytical studies. This database, which covers 49 % of food items and 76 % of food intake, was linked with the 24-h recall data of 33 581 subjects aged ≥19 years in the KNHANES 2007-2012. The mean daily intake of total flavonoids in Korean adults was 318·0 mg/d, from proanthocyanidins (22·3%), flavonols (20·3%), isoflavones (18·1%), flavan-3-ols (16·2%), anthocyanidins (11·6%), flavanones (11·3%) and flavones (0·3%). The major contributing food groups to the flavonoid intake were fruits (54·4%), vegetables (20·5%), legumes and legume products (16·2%) and beverages and alcohols (3·1%), and the major contributing food items were apples (21·9%), mandarins (12·5%), tofu (11·5%), onions (9·6%) and grapes (9·0%). In the regression analysis, the consumption of legumes and legume products, vegetables and fruits predicted total flavonoid intake the most. The findings of this study could facilitate further investigation on the health benefits of flavonoids and provide the basic information for establishing recommended flavonoid intakes for Koreans.

Availability of added sugars in Brazil: distribution, food sources and time trends.

PubMed

Levy, Renata Bertazzi; Claro, Rafael Moreira; Bandoni, Daniel Henrique; Mondini, Lenise; Monteiro, Carlos Augusto

2012-03-01

To describe the regional and socio-economic distribution of consumption of added sugar in Brazil in 2002/03, particularly products, sources of sugar and trends in the past 15 years. The study used data from Household Budget Surveys since the 1980s about the type and quantity of food and beverages bought by Brazilian families. Different indicators were analyzed: % of sugar calories over the total diet energy and caloric % of table sugar fractions and sugar added to processed food/ sugar calories of diet. In 2002/03, of the total energy available for consumption, 16.7% came from added sugar in all regional and socio-economic strata. The table sugar/ sugar added to processed food ratio was inversely proportional to increase in income. Although this proportion fell in the past 15 years, sugar added to processed food doubled, especially in terms of consumption of soft drinks and cookies. Brazilians consume more sugar than the recommended levels determined by the WHO and the sources of consumption of sugar have changed significantly.

The Ideal Solvent for Paper Chromatography of Food Dyes.

ERIC Educational Resources Information Center

Markow, Peter G.

1988-01-01

Uses paper chromatography with food dyes to provide a simple and inexpensive basis for teaching chromatography. Provides experimental methodology and tabled results. Includes a solvent system comparison (Rf) for seven dyes and twenty-two solvents. (MVL)

20 CFR 654.413 - Cooking and eating facilities.

Code of Federal Regulations, 2011 CFR

2011-04-01

... storage shelves and a counter for food preparation; and (3) provisions for mechanical refrigeration of... refrigeration for food at a temperature of not more than 45 °F.; and (4) tables and chairs or equivalent seating...

20 CFR 654.413 - Cooking and eating facilities.

Code of Federal Regulations, 2012 CFR

2012-04-01

... storage shelves and a counter for food preparation; and (3) provisions for mechanical refrigeration of... refrigeration for food at a temperature of not more than 45 °F.; and (4) tables and chairs or equivalent seating...

20 CFR 654.413 - Cooking and eating facilities.

Code of Federal Regulations, 2014 CFR

2014-04-01

... storage shelves and a counter for food preparation; and (3) provisions for mechanical refrigeration of... refrigeration for food at a temperature of not more than 45 °F.; and (4) tables and chairs or equivalent seating...

20 CFR 654.413 - Cooking and eating facilities.

Code of Federal Regulations, 2010 CFR

2010-04-01

... storage shelves and a counter for food preparation; and (3) provisions for mechanical refrigeration of... refrigeration for food at a temperature of not more than 45 °F.; and (4) tables and chairs or equivalent seating...

20 CFR 654.413 - Cooking and eating facilities.

Code of Federal Regulations, 2013 CFR

2013-04-01

... storage shelves and a counter for food preparation; and (3) provisions for mechanical refrigeration of... refrigeration for food at a temperature of not more than 45 °F.; and (4) tables and chairs or equivalent seating...

2011-2012 What We Eat in America, NHANES Tables 1-40

USDA-ARS?s Scientific Manuscript database

The Food Surveys Research Group of the Beltsville Human Nutrition Research Center has analyzed dietary data from the What We Eat in America (WWEIA), National Health and Nutrition Examination Survey (NHANES) 2011-2012 and released 40 summary data tables for this latest 2-year survey release. New to ...

2013-2014 What We Eat in America, NHANES Tables 1-56

USDA-ARS?s Scientific Manuscript database

The Food Surveys Research Group of the Beltsville Human Nutrition Research Center has analyzed dietary data from the What We Eat in America (WWEIA), National Health and Nutrition Examination Survey (NHANES) 2013-2014 and released 56 summary data tables for this latest 2-year survey release. Data ar...

Detection and molecular characterization of Methicillin Resistant Staphylococcus aureus from table eggs

USDA-ARS?s Scientific Manuscript database

Background: Table eggs are nutritionally important food consumed globally. Despite being protected inside the hard shell and a semi-permeable membrane, the egg contents may be contaminated with microbes and thus become a possible carrier of infectious agents to humans. A number of medically signific...

Detection and molecular characterization of methicillin resistant Staphylococcus aureus from table eggs

USDA-ARS?s Scientific Manuscript database

Table eggs are nutritionally important food consumed globally. Despite being protected inside the hard shell and a semi-permeable membrane, the egg contents may be contaminated with microbes and thus become a possible carrier of infectious agents to humans. A number of medically significant bacteria...

40 CFR 158.500 - Toxicology data requirements table.

Code of Federal Regulations, 2011 CFR

2011-07-01

... that apply to an individual test and include specific conditions, qualifications, or exceptions to the designated test in the table are listed in paragraph (e) of this section. (b) Use patterns. (1) Food use...; PAIRA=Pure active ingredient radio-labeled; Choice=Choice of several test substances depending on study...

40 CFR 158.500 - Toxicology data requirements table.

Code of Federal Regulations, 2012 CFR

2012-07-01

... that apply to an individual test and include specific conditions, qualifications, or exceptions to the designated test in the table are listed in paragraph (e) of this section. (b) Use patterns. (1) Food use...; PAIRA=Pure active ingredient radio-labeled; Choice=Choice of several test substances depending on study...

40 CFR 158.500 - Toxicology data requirements table.

Code of Federal Regulations, 2010 CFR

2010-07-01

... that apply to an individual test and include specific conditions, qualifications, or exceptions to the designated test in the table are listed in paragraph (e) of this section. (b) Use patterns. (1) Food use...; PAIRA=Pure active ingredient radio-labeled; Choice=Choice of several test substances depending on study...

40 CFR 158.500 - Toxicology data requirements table.

Code of Federal Regulations, 2014 CFR

2014-07-01

... that apply to an individual test and include specific conditions, qualifications, or exceptions to the designated test in the table are listed in paragraph (e) of this section. (b) Use patterns. (1) Food use...; PAIRA=Pure active ingredient radio-labeled; Choice=Choice of several test substances depending on study...

Joint DoD/DoE Shale Oil Project. Volume 3. Testing of Refined Shale Oil Fuels.

DTIC Science & Technology

1983-12-01

inches displacement NO Nitric oxide CLR Cooperative Lubrication Research NOX Oxides of nitrogen CO Carbon monoxide CO2 Carbon dioxide cSt Centistokes... composition and properties, and evaluation of toxicity. This report summarizes the results of these test and evalua- tion studies. The Paraho/Sohio effort...TABLE 11-1. DOE ALTERNATIVE FUELS PROGRAM DIESEL ENGINE TESTS WITH SHALE FUELS ............................... 11-11 TABLE 11-2. COMPOSITION OF

Microstructure and Strain Rate Effects on the Mechanical Behavior of Particle Reinforced Epoxy-Based Reactive Materials

DTIC Science & Technology

2011-12-01

LIST OF TABLES 2.1 Experimentally measured mechanical properties of pure epoxy and Ni+ Al powder -reinforced composites...for the same quantity of Cu , Ni, and Al deposited . Figure taken from [31]. stronger reactivity of Cu with metals also caused clusters to form. In the...Experimentally measured mechanical properties of pure epoxy and Ni+ Al powder -reinforced composites. Table data is from [14] Material Density Measured E

Evaluation of Amorphous Ribbon Reinforced Resin Matrix Composites.

DTIC Science & Technology

1980-04-30

standard E-23 for impact testing of subsize Charpy specimens. To insure uniform impact loading for specimens of different depth, shims were fabricated to...KID Values for Charpy V-Notch Specimens Table 43 Room Temperature Stress-Rupture Data-Transverse Ribbon Orientation Table 44 Material Property Summary...standard size notched Charpy specimens (b - W - 10 am), the composite impact energy was 10 joules while impact energies of 18 joules and 23 joules are

Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills.

PubMed

Nozue, Miho; Ishida, Hiromi; Hazano, Sayaka; Nakanishi, Akemi; Yamamoto, Taeko; Abe, Aya; Nishi, Nobuo; Yokoyama, Tetsuji; Murayama, Nobuko

2016-06-01

This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

Dietary composition and ovarian function among Lese horticulturalist women of the Ituri Forest, Democratic Republic of Congo.

PubMed

Bentley, G R; Harrigan, A M; Ellison, P T

1998-04-01

To assess dietary composition in relation to energetic status and ovarian function. An eight-month prospective study undertaken in 1989. Ituri Forest, northeast Democratic Republic of Congo. Sixty-four female volunteers of reproductive age (16-45), with a subsample of 30 for nutritional focal follows, 39 for analysis of salivary progesterone levels, and 18 for analysis of salivary oestradiol. Regular anthropometric measurements of heights, weights, and mid-triceps skinfolds, 204 h of nutritional focal follows when all foods prepared and consumed were recorded and weighed, analysis of dietary composition using African food tables, collection of saliva samples every-other day for radioimmunoassay of salivary oestradiol and progesterone. The primary staple in the Lese diet is manioc, consumed at nearly every meal, but the diet is subject to seasonal fluctuations. Important seasonal crops are groundnuts and rice. Carbohydrates comprise 64% of the diet, protein 14% and fat 22%, but seasonal fluctuations in food items create significant differences in protein content (P = 0.007). Energy intake falls by 25% in the hunger season. Lese energy balance reflects this lack with women losing a mean 7% of total body weight. The mean BMI for Lese women at the beginning of the study was 22.8 but, during the hunger season, the BMI for 20% of women fell to < 18.5, indicative of chronic energy shortage. Mean levels of Lese salivary oestradiol and progesterone are chronically and significantly lower than healthy, Western controls (P = 0.0001 for progesterone; P = 0.03 for follicular values of oestradiol, P = 0.0001 for mid-cycle values, and P = 0.0002 for luteal values). Mean salivary progesterone levels were significantly lower for those Lese women losing weight (P = 0.03), and significantly lower for weight-loss women when comparing levels at the beginning and end of the hunger season (P = 0.03). The relatively low-fat, high-fibre diet of the Lese appears healthy, but there are occasional seasonal deficiencies in protein-energy and micronutrient content, especially for pregnant and lactating women. Dietary composition may affect Lese levels of reproductive steroids, partly explaining the chronically low salivary oestradiol profile of this population.

From Garden to Table

ERIC Educational Resources Information Center

Rubenstein, Hillary; Barton, Angela Calabrese; Koch, Pamela; Contento, Isobel R.

2006-01-01

The sight of young children eagerly reaching for and eating string beans, carrots, lettuce, radishes, and even raw beets and onions is an incredibly satisfying one for a science teacher. The experience of growing food is a natural motivation for getting children to eat more healthful foods, and the process of how food is grown, harvested, and…

Fuel and Food Are Not Made of Energy-- A Constructive View of Respiration and Combustion

ERIC Educational Resources Information Center

Ross, Keith

2013-01-01

We often say that food and fuels "contain" energy, whereas energy is stored in the fuel-oxygen system generated during photosynthesis. This article suggests revised approaches to teaching that make a clear distinction between matter (food, fuel, oxygen) and energy. (Contains 1 table, 5 boxes, and 6 figures.)

The New Zealand Food Composition Database: A useful tool for assessing New Zealanders' nutrient intake.

PubMed

Sivakumaran, Subathira; Huffman, Lee; Sivakumaran, Sivalingam

2018-01-01

A country-specific food composition databases is useful for assessing nutrient intake reliably in national nutrition surveys, research studies and clinical practice. The New Zealand Food Composition Database (NZFCDB) programme seeks to maintain relevant and up-to-date food records that reflect the composition of foods commonly consumed in New Zealand following Food Agricultural Organisation of the United Nations/International Network of Food Data Systems (FAO/INFOODS) guidelines. Food composition data (FCD) of up to 87 core components for approximately 600 foods have been added to NZFCDB since 2010. These foods include those identified as providing key nutrients in a 2008/09 New Zealand Adult Nutrition Survey. Nutrient data obtained by analysis of composite samples or are calculated from analytical data. Currently >2500 foods in 22 food groups are freely available in various NZFCDB output products on the website: www.foodcomposition.co.nz. NZFCDB is the main source of FCD for estimating nutrient intake in New Zealand nutrition surveys. Copyright © 2016 Elsevier Ltd. All rights reserved.

Total diet study on pesticide residues in France: levels in food as consumed and chronic dietary risk to consumers.

PubMed

Nougadère, Alexandre; Sirot, Véronique; Kadar, Ali; Fastier, Antony; Truchot, Eric; Vergnet, Claude; Hommet, Frédéric; Baylé, Joëlle; Gros, Philippe; Leblanc, Jean-Charles

2012-09-15

Chronic dietary exposure to pesticide residues was assessed for the French population using a total diet study (TDS) to take into account realistic levels in foods as consumed at home (table-ready). Three hundred and twenty-five pesticides and their transformation products, grouped into 283 pesticides according to their residue definition, were sought in 1235 composite samples corresponding to 194 individual food items that cover 90% of the adult and child diet. To make up the composite samples, about 19,000 food products were bought during different seasons from 2007 to 2009 in 36 French cities and prepared according to the food preparation practices recorded in the individual and national consumption survey (INCA2). The results showed that 37% of the samples contained one or more residues. Seventy-three pesticides were detected and 55 quantified at levels ranging from 0.003 to 8.7mg/kg. The most frequently detected pesticides, identified as monitoring priorities in 2006, were the post-harvest insecticides pirimiphos-methyl and chlorpyrifos-methyl-particularly in wheat-based products-together with chlorpyrifos, iprodione, carbendazim and imazalil, mainly in fruit and fruit juices. Dietary intakes were estimated for each subject of INCA2 survey, under two contamination scenarios to handle left-censored data: lower-bound scenario (LB) where undetected results were set to zero, and upper-bound (UB) scenario where undetected results were set to the detection limit. For 90% of the pesticides, exposure levels were below the acceptable daily intake (ADI) under the two scenarios. Under the LB scenario, which tends to underestimate exposure levels, only dimethoate intakes exceeded the ADI for high level consumers of cherry (0.6% of children and 0.4% of adults). This pesticide, authorised in Europe, and its metabolite were detected in both cherries and endives. Under the UB scenario, that overestimates exposure, a chronic risk could not be excluded for nine other pesticides (dithiocarbamates, ethoprophos, carbofuran, diazinon, methamidophos, disulfoton, dieldrin, endrin and heptachlor). For these pesticides, more sensitive analyses of the main food contributors are needed in order to refine exposure assessment. Copyright © 2012 Elsevier Ltd. All rights reserved.

Food Patterns Equivalent Intakes from Food: Mean Amounts Consumed per Individual, What We Eat in America, NHANES 2013-14; Tables 1-4

USDA-ARS?s Scientific Manuscript database

The mean intakes of the 37 Food Patterns (FP), per day, per individual, were estimated. Day 1 dietary intake data of the 8,066 individuals, ages 2 years and over, in What We Eat in America, National Health and Nutrition Examination Survey 2013-14 and the Food Patterns Equivalents Database (FPED) 20...

FDA regulations regarding iodine addition to foods and labeling of foods containing added iodine12

PubMed Central

Trumbo, Paula R

2016-01-01

The US Food and Drug Administration (FDA) regulates the addition of iodine to infant formulas, the iodization of salt, and the addition of salt and iodine to foods. The required amount of iodine in infant formulas is based on caloric content, and the label must provide the iodine content per 100 kcal. Cuprous iodide and potassium iodide may be added to table salt as a source of dietary iodine at a maximum amount of 0.01%; if added, the label must indicate that the salt is iodized. Table salt to which iodine has not been added must bear the statement, “This salt does not supply iodide, a necessary nutrient.” If a nutrient is to be appropriately added to a food for the purpose of correcting a dietary insufficiency, there should be sufficient scientific information available to demonstrate a nutritional deficiency and/or identify a public health problem. Furthermore, the population groups that would benefit from the proposed fortification should be identified. If iodine is added to a food, the percent Daily Value of iodine must be listed. There are no FDA regulations governing ingredient standards for dietary supplements. As a result, some dietary supplements include iodine and others do not. If a supplement contains iodine, the Supplement Facts label must list iodine as a nutrient ingredient. If iodine is not listed on the Supplement Facts label, then it has not been added. There are similarities between the FDA, which establishes US food regulations and policies, and the Codex Alimentarius (Codex), which develops international food standards and guidelines under the aegis of the FAO and the WHO. Both the FDA and Codex call for the labeling of table salt to indicate fortification with iodine, voluntary labeling of iodine on foods, and a Daily Value (called a Nutrient Reference Value by Codex) of 150 μg for iodine. PMID:27534626

FDA regulations regarding iodine addition to foods and labeling of foods containing added iodine.

PubMed

Trumbo, Paula R

2016-09-01

The US Food and Drug Administration (FDA) regulates the addition of iodine to infant formulas, the iodization of salt, and the addition of salt and iodine to foods. The required amount of iodine in infant formulas is based on caloric content, and the label must provide the iodine content per 100 kcal. Cuprous iodide and potassium iodide may be added to table salt as a source of dietary iodine at a maximum amount of 0.01%; if added, the label must indicate that the salt is iodized. Table salt to which iodine has not been added must bear the statement, "This salt does not supply iodide, a necessary nutrient." If a nutrient is to be appropriately added to a food for the purpose of correcting a dietary insufficiency, there should be sufficient scientific information available to demonstrate a nutritional deficiency and/or identify a public health problem. Furthermore, the population groups that would benefit from the proposed fortification should be identified. If iodine is added to a food, the percent Daily Value of iodine must be listed. There are no FDA regulations governing ingredient standards for dietary supplements. As a result, some dietary supplements include iodine and others do not. If a supplement contains iodine, the Supplement Facts label must list iodine as a nutrient ingredient. If iodine is not listed on the Supplement Facts label, then it has not been added. There are similarities between the FDA, which establishes US food regulations and policies, and the Codex Alimentarius (Codex), which develops international food standards and guidelines under the aegis of the FAO and the WHO. Both the FDA and Codex call for the labeling of table salt to indicate fortification with iodine, voluntary labeling of iodine on foods, and a Daily Value (called a Nutrient Reference Value by Codex) of 150 μg for iodine. © 2016 American Society for Nutrition.

Fuel Composition Analysis of Endothermically Heated JP-8 Fuel for Use in a Pulse Detonation Engine

DTIC Science & Technology

2008-06-01

detonation engine (PDE) was extracted via zeolite catalyst coated concentric tube-counter flow heat exchangers to produce supercritical pyrolytic conditions...gas chromatography flame ionization and thermal conductivity detectors ............................................. 68 Table B.1. Elemental bias... chromatography ...................... 98 Table D.1b. Products found in the liquid sample by gas chromatography (continued) ... 99 Table D.1c

Fructan Prebiotics Derived from Inulin

NASA Astrophysics Data System (ADS)

Bosscher, Douwina

Inulin, as well as the shorter form oligofructose, is a nondigestible carbohydrate (fructan) that has been part of the daily food of mankind for centuries. Inulin-type fructans naturally occur in many edible plants as storage carbohydrates. They are present in leek, onion, garlic, wheat, chicory, artichoke, and banana. It is estimated that an average North American consumes about 1-4 g/day of inulin or oligofructose. In Western Europe, the average intake varies between 3 and 10 g/day. Occasionally, people can have higher intakes, e.g., after consuming a bowl of French onion soup, salsify dish, etc., and intakes can then exceed easily 10 g. This illustrates that via the normal diet some, and at certain times, all populations consume relatively high quantities of inulin-type fructans. It also follows that wheat, onion, and banana, and to a lesser extend garlic are the most important sources of inulin-type fructans in the diet. Although inulin-type fructans are nutritive substances and part of our daily diet, these compounds are currently not taken up in food composition tables.

Nutrient Intakes per 1000 Kilocalories: 2011-2012 What We Eat in America, NHANES Tables 41-44

USDA-ARS?s Scientific Manuscript database

The Food Surveys Research Group of the Beltsville Human Nutrition Research Center has analyzed dietary data from the What We Eat in America (WWEIA), National Health and Nutrition Examination Survey (NHANES) 2011-2012 and released 4 additional summary data tables for this latest 2-year survey release...

An Integrated Approach to Supplying the Local Table: Perceptions of Consumers, Producers, and Restaurateurs

ERIC Educational Resources Information Center

Wise, Dena; Sneed, Christopher; Velandia, Margarita; Berry, Ann; Rhea, Alice; Fairhurst, Ann

2013-01-01

The Local Table project compared results from parallel surveys of consumers and restaurateurs regarding local food purchasing and use. Results were also compared with producers' perception of, capacity for and participation in direct marketing through local venues, on-farm outlets, and restaurants. The surveys found consumers' and restaurateurs'…

Clearing up the Table: Food Pedagogies and Environmental Education--Contributions, Challenges and Future Agendas

ERIC Educational Resources Information Center

Swan, Elaine; Flowers, Rick

2015-01-01

In our paper, we draw on recent scholarship on food pedagogies and pedagogy studies to explore themes in the collection of articles in this special issue. In particular, we show how the articles variously conceptualise formal and informal pedagogies, their curricula, aims, and potential effects in relation to food and sustainability. Drawing on…

Relationships between chemical structure and rat repellency: II. compounds screened between 1950 and 1960

USGS Publications Warehouse

Bowles, Walter A.; Adomaitis, V.A.; DeWitt, J.B.; Pratt, J.J.

1974-01-01

Over 4,600 compounds, chiefly organic types, were evaluated using both a food acceptance test (Part A) and a barrier penetration bioassay (Part B), to correlate relationships between chemical structure and rodent repellency. These chemicals are indexed and classified according to the functional groups present and to the degree of substitution within their molecular structures. The results of reduction in food consumption for each compound appraised are calculated and their K values listed in Table 1. The repellent activities of the functional groups represented, alone or in combinations, are expressed in Table II by a Functional Group Repellency Index.. A ranking of these indices suggests that acyclic and heteroyclic compounds containing tri- or pentavalent nitrogen would be a parent compound of choice for synthesizing novel repellents. Other molecular arrangements, spatial configurations and combinations of functional groups are compared. There were 123 active, interesting or promising compounds included in the 699 having K values of 85 or greater, which were selected for the barrier appraisal study. These chemicals were formulated in selective solvents at several concentrations and applied to burlap. Small food bags were fashioned using the fabric impregnated with the candidate formulation, and exposed to rodent attack following storage periods of varying intervals. The results of these tests are listed in Table III. Again, those compounds containing nitrogen in the functional groupings indicated a high order of effectiveness. Several commercial patents covering rodent repellents were issued using the data from the food acceptance and barrier studies. Organizations and cooperators which supplied samples for the program are listed in Appendix I. The Wiswesser cipher for compounds in Table I is used in Appendix II to facilitate location of chemicals by sample code number as they appear under the index headings, and for computer storage and analysis.

Diet and prevention of coronary heart disease in the Arab Middle East countries.

PubMed

Musaiger, Abdulrahman O

2002-01-01

The picture of health and nutritional status in the Arab Middle East countries has changed drastically during the past four decades as a result of changes in dietary habits, socio-economic situation and lifestyle. The chronic non-communicable diseases such as coronary heart disease (CHD), diabetes, hypertension and cancer have become the main public health problems in most of these countries. Pattern of food consumption may play an important part in the increasing incidence of CHD in this region. The traditional diet, characterized by a high-fiber content and low in fat and cholesterol has changed to a more westernized diet with high content of fat, free sugars, sodium and cholesterol. Daily per capita fat supplies showed an impressive increase in most of these countries, ranging from 13.6% in Sudan to 143.3% in Saudi Arabia. A high intake of cholesterol is reported in some of these countries. Also, the consumption of fiber-rich foods such as whole grains, vegetables and fruits is low. Data from food composition tables in the region showed that sodium content in the Arab Middle East diet is high. Dietary guidelines and recommendations for the prevention and control of chronic diseases, including CHD, in these Arab countries are provided. Copyright 2002 S. Karger AG, Basel

Nutrient Intakes: Individuals in 48 States, Year 1977-78. Nationwide Food Consumption Survey 1977-78. Report No. I-2.

ERIC Educational Resources Information Center

Department of Agriculture, Washington, DC.

This report presents 3-day nutrient intake data for about 36,100 individuals in 48 states. Data are provided in 157 tables, and results are summarized in the text. The contribution of 14 food groups to intakes of food energy and 14 nutrients are presented. Also included are the average intakes of food energy and nutrients, the nutrient densities…

ICL: The Image Composition Language

NASA Technical Reports Server (NTRS)

Foley, James D.; Kim, Won Chul

1986-01-01

The Image Composition Language (ICL) provides a convenient way for programmers of interactive graphics application programs to define how the video look-up table of a raster display system is to be loaded. The ICL allows one or several images stored in the frame buffer to be combined in a variety of ways. The ICL treats these images as variables, and provides arithematic, relational, and conditional operators to combine the images, scalar variables, and constants in image composition expressions. The objective of ICL is to provide programmers with a simple way to compose images, to relieve the tedium usually associated with loading the video look-up table to obtain desired results.

Estimated Nutritive Value of Low-Price Model Lunch Sets Provided to Garment Workers in Cambodia

PubMed Central

Makurat, Jan; Pillai, Aarati; Wieringa, Frank T.; Chamnan, Chhoun; Krawinkel, Michael B.

2017-01-01

Background: The establishment of staff canteens is expected to improve the nutritional situation of Cambodian garment workers. The objective of this study is to assess the nutritive value of low-price model lunch sets provided at a garment factory in Phnom Penh, Cambodia. Methods: Exemplary lunch sets were served to female workers through a temporary canteen at a garment factory in Phnom Penh. Dish samples were collected repeatedly to examine mean serving sizes of individual ingredients. Food composition tables and NutriSurvey software were used to assess mean amounts and contributions to recommended dietary allowances (RDAs) or adequate intake of energy, macronutrients, dietary fiber, vitamin C (VitC), iron, vitamin A (VitA), folate and vitamin B12 (VitB12). Results: On average, lunch sets provided roughly one third of RDA or adequate intake of energy, carbohydrates, fat and dietary fiber. Contribution to RDA of protein was high (46% RDA). The sets contained a high mean share of VitC (159% RDA), VitA (66% RDA), and folate (44% RDA), but were low in VitB12 (29% RDA) and iron (20% RDA). Conclusions: Overall, lunches satisfied recommendations of caloric content and macronutrient composition. Sets on average contained a beneficial amount of VitC, VitA and folate. Adjustments are needed for a higher iron content. Alternative iron-rich foods are expected to be better suited, compared to increasing portions of costly meat/fish components. Lunch provision at Cambodian garment factories holds the potential to improve food security of workers, approximately at costs of <1 USD/person/day at large scale. Data on quantitative total dietary intake as well as physical activity among workers are needed to further optimize the concept of staff canteens. PMID:28754003

40 CFR Table 1 to Subpart Wwww of... - Equations To Calculate Organic HAP Emissions Factors for Specific Open Molding and Centrifugal...

Code of Federal Regulations, 2010 CFR

2010-07-01

... Emissions Factors for Specific Open Molding and Centrifugal Casting Process Streams 1 Table 1 to Subpart... Standards for Hazardous Air Pollutants: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table... Specific Open Molding and Centrifugal Casting Process Streams ER25AU05.020 ER25AU05.021 [70 FR 50129, Aug...

Comparison of stratified and non-stratified most similar neighbour imputation for estimating stand tables

Treesearch

Bianca N. I. Eskelson; Hailemariam Temesgen; Tara M. Barrett

2008-01-01

Many growth and yield simulators require a stand table or tree-list to set the initial condition for projections in time. Most similar neighbour (MSN) approaches can be used for estimating stand tables from information commonly available on forest cover maps (e.g. height, volume, canopy cover, and species composition). Simulations were used to compare MSN (using an...

Effects of water table position and plant functional group on plant community, aboveground production, and peat properties in a peatland mesocosm experiment (PEATcosm)

Treesearch

Lynette R. Potvin; Evan S. Kane; Rodney A. Chimner; Randall K. Kolka; Erik A. Lilleskov

2015-01-01

Aims Our objective was to assess the impacts of water table position and plant functional type on peat structure, plant community composition and aboveground plant production. Methods We initiated a full factorial experiment with 2 water table (WT) treatments (high and low) and 3 plant functional groups (PFG: sedge, Ericaceae,...

40 CFR Table 11 to Subpart Wwww of... - Data Requirements for New and Existing Continuous Lamination and Continuous Casting Lines...

Code of Federal Regulations, 2010 CFR

2010-07-01

... Continuous Lamination and Continuous Casting Lines Complying With a Percent Reduction Limit or a Lbs/Ton...: Reinforced Plastic Composites Production Pt. 63, Subpt. WWWW, Table 11 Table 11 to Subpart WWWW of Part 63... With a Percent Reduction Limit or a Lbs/Ton Limit on an Averaging Basis As required in § 63.5865, in...

Food Service Equipment and Appurtenances.

ERIC Educational Resources Information Center

National Sanitation Foundation, Ann Arbor, MI.

Equipment design specifications are presented relating to tables of all kinds, counters, sinks and drainboards, bins, shelves, drawers, hoods and similar kitchen appurtenances, not including baking, roasting, toasting, broiling or frying equipment, food preparation machinery such as slicers, choppers, and cutters, mixers and grinders, steam…

Laboratory Practical Exams in the Biochemistry Lab Course.

ERIC Educational Resources Information Center

Robyt, John F.; White, Bernard J.

1990-01-01

Described are the composition, design, administration, and evaluation of practical examinations. A table of the composition of biochemical unknowns for analysis in practical examinations is included. (CW)

New oilseed crops on the horizon

DOE Office of Scientific and Technical Information (OSTI.GOV)

Princen, L.H.

Fats and oils for food uses are now plentiful on a worldwide basis. Tallow, lard and fish oils, as well as vegetable oils, such as those derived from soybean, sunflower, palm, rapeseed, peanut and cottonseed, are often overproduced. Although many of these products are also used for industrial chemicals, they often are not of the most favorable composition for nonfood applications. A search for new oilseed crops with more advantageous oil composition has led to the development of excellent candidates that are now close to commercial acceptance. Among them are Crambe, Limnanthes, Vernonia, Sapium and Simmondsia. Other crops are atmore » a much lower stage of development but also have excellent potential. They include Cuphea, Foeniculum, Stokesia, Lesquerella and Lunaria. One new oilseed crop which is being considered for hydrocarbon-like fuel is the Chinese tallow tree (Sapium Sebiferum). Recent research estimates predict that seed yield could amount to 10,000 lbs. per acre. At 40% seed lipid levels, this can translate to 4000 lbs. per acre of fuel, more than any other plant species now growing in the US. 24 references, 6 figures, 5 tables.« less

Genetic component in learning ability in bees.

PubMed

Kerr, W E; Moura Duarte, F A; Oliveira, R S

1975-10-01

Twenty-five bees, five from each of five hives, were trained to collect food at a table. When the bee reached the table, time was recorded for 12 visits. Then a blue and yellow pan was substituted for the original metal pan, and time and correct responses were recorded for 30 trips (discrimination phase). Finally, food was taken from the pan and extinction was recorded as incorrect responses for 20 visits. Variance analysis was carried out, and genetic variance was undetected for discrimination, but was detected for extinction. It is concluded that learning is very important for bees, so that any impairment in such ability affects colony survival.

21 CFR 177.1655 - Polysulfone resins.

Code of Federal Regulations, 2011 CFR

2011-04-01

... conditions of use A through H in table 2 of § 176.170(c) of this chapter. The resins intended for single-service food-contact use may be used only under condition of use H described in table 2 of § 176.170(c) of... purpose of this section, polysulfone resins are: (1) Poly(oxy-p-phenylenesulfonyl-p-phenyleneoxy-p...

Seated at the Sabbath table with Rashi and Rambam.

PubMed

Stollar, Carol A

2009-03-01

The food habits of two renowned Jewish scholars of the early medieval period, Rashi and Rambam, are examined in light of their locale, religious practice, and the times in which they lived. Their contributions to Jewish life are noted and their understanding of their own food-related customs and nutritional principles are reviewed, as are the foods available to them.

Primary-Grade Students' Knowledge and Thinking about Food Production and the Origins of Common Foods

ERIC Educational Resources Information Center

Brophy, Jere; Alleman, Janet; O'Mahony, Carolyn

2003-01-01

Individual interviews were conducted with 96 K-3 students, stratified according to grade level, achievement level, and gender. The students were asked to explain land-to-hand progressions involved in bringing several common foods to our tables, identify products derived from common farm animals, explain why a pound of cereal costs more than a…

[Diet composition and ontogenetic variation in feeding habits of Cleithenes herzensteini in central Yellow Sea].

PubMed

Zhang, Bo

2007-08-01

In the bottom trawl surveys in central Yellow Sea from January 2004 to October 2005, 622 samples of plaice Cleithenes herzensteini were collected, and their stomach contents were analyzed. The results indicated that the prey items of the plaice included 11 groups or 38 prey species, but only Crustacea and Lamellibranchia were the most important prey groups, accounting for 99% of the total food composition by percentage of index of relative importance. Euphausia pacific, Crangon affinis and Tellinidae were the dominant prey species. Comparing with the 1980s, the feeding activity of plaice declined significantly, and the diet composition changed. Fishes were no longer the dominant prey, and the proportion of anchovy in the diet decreased. Cluster analysis and two-way contingency table analysis were used to study the ontogenetic variations in the feeding habits of plaice, and the results showed that the feeding activity of plaice did not vary significantly among 7 size classes within the size between 51 mm and 370 mm, but ontogenetic variations were found in the diet composition. In the size class < 119 mm, the diet mainly included Euphausiacea and Decapoda. In the diets of fish with the size between 120 mm and 199 mm, the proportion of Lamellibranchia and fishes increased markedly. In the size class > 200 mm, plaice mainly fed on Decapoda and fishes.

Uncle Sam's Diet Sensation: MyPyramid – An Overview and Commentary

PubMed Central

Johnston, Carol S.

2005-01-01

Abstract and Introduction Abstract MyPyramid symbolizes the federal nutrition policy, the 2005 Dietary Guidelines for Americans, replacing the 1992 Food Guide Pyramid. This Internet-based educational tool, available at http://MyPyramid.gov, provides general guidance for food selection from 5 food groups (grains, vegetables, fruit, milk, meat and beans). Additionally, MyPyramid addresses the obesity crisis by placing a strong emphasis on reducing calorie consumption and increasing physical activity. Although some experts praise this new, interactive pyramid, many believe that the government missed an opportunity to direct Americans toward healthier diets. Furthermore, the information available at MyPyramid.gov is not likely to be accessed by the populations that need it most: the underprivileged. Because obesity prevention programs structured only to educate and inform have generally been unsuccessful, the federal government must take the next step and revise agriculture policies and programs to promote healthy eating Introduction Food guidance based on the scientific knowledge of food composition and nutrient requirements has been provided by the US Department of Agriculture (USDA) since 1894. In the initial 1894 publication, W.O. Atwater, pioneer nutrition investigator and the first director of the Office of Experiment Stations in USDA, presented tables of food composition and dietary standards for American males. In a later publication he advised moderation in food selection: “The evils of overeating may not be felt at once, but sooner or later they are sure to appear – perhaps in an excessive amount of fatty tissue, perhaps in general debility, perhaps in actual disease.”[1] The first USDA food guide utilizing food groups was published in 1916 by Caroline Hunt, a nutrition specialist in USDA's Bureau of Home Economics. The guide identified 5 food groups (milk and meat, cereals, vegetables and fruits, fats and fat foods, and sugars and sugary foods) and specified the amounts to be consumed daily.[1] Thus, the concepts of moderation, proportionality, and variety were introduced nearly a century ago, and these themes continue to shape today's federal nutrition policy and education activities. In April 2005, the Center for Nutrition Policy and Promotion (CNPP), an agency of USDA's Food, Nutrition and Consumer Services, released MyPyramid replacing the 1992 USDA Food Guide Pyramid. MyPyramid, an Internet-based educational tool accessed at http://MyPyramid.gov, provides general guidance for food selection from 5 food groups (grains, vegetables, fruit, milk, meat and beans) and features the key recommendations of the sixth edition of the Dietary Guidelines for Americans (DG), released jointly by the USDA and US Department of Health and Human Services in January 2005. These guidelines represent the federal government's most recent science-based advice for health promotion and for reducing chronic disease risk. In addition to promoting moderation, proportionality, and variety in food selection, the DG place a strong emphasis on reducing calorie consumption and increasing physical activity, factors that are also emphasized by MyPyramid. PMID:16369304

Comparison of Circumference Measures and Height-Weight Tables With Dual-Energy X-Ray Absorptiometry Assessment of Body Composition in R.O.T.C. Cadets.

PubMed

Mitchell, Katherine M; Pritchett, Robert C; Gee, David L; Pritchett, Kelly L

2017-09-01

Mitchell, KM, Pritchett, RC, Gee, DL, and Pritchett, KL. Comparison of circumference measures and height-weight tables with dual-energy X-ray absorptiometry assessment of body composition in R.O.T.C. cadets. J Strength Cond Res 31(9): 2552-2556, 2017-Height-weight tables and circumference measures are used by the U.S. Army to predict body composition because they require little equipment or expertise. However, agreement between the Army's new 2002 circumference equation and an established laboratory technique has not been determined. The purpose of this study was to quantify agreement in body fat percentages between the Army's circumference measures (taping) and dual-energy X-ray absorptiometry (DXA); second to determine categorical agreement between height-weight tables and DXA. Male Reserve Officer Training Corps (R.O.T.C.) cadets (N = 23; 20.6 ± 1.6 years, 179.1 ± 6.6 cm; 81.4 ± 10.3 kg) were taped according to Army protocol to predict body fat. The % body fat prediction was compared with DXA through a Bland-Altman Plot with ±2-4% body fat established as a zone of agreement (ZOA). Thirteen out of 23 cadets fell outside the ZOA. No cadet was over the compliance threshold (20-22% fat) using the tape method, however, with DXA, 7 out of 23 cadets were noncompliant. Height-weight tables provided a moderate level of categorical agreement with DXA. The results depict poor agreement between taping and DXA, as taping generally underestimated % body fat. Compared with taping, height-weight tables were better able to identify excess fat weight.

Tracking cross-contamination transfer dynamics at a mock retail deli market using GloGerm.

PubMed

Maitland, Jessica; Boyer, Renee; Gallagher, Dan; Duncan, Susan; Bauer, Nate; Kause, Janell; Eifert, Joseph

2013-02-01

Ready-to-eat (RTE) deli meats are considered a food at high risk for causing foodborne illness. Deli meats are listed as the highest risk RTE food vehicle for Listeria monocytogenes. Cross-contamination in the retail deli market may contribute to spread of pathogens to deli meats. Understanding potential cross-contamination pathways is essential for reducing the risk of contaminating various products. The objective of this study was to track cross-contamination pathways through a mock retail deli market using an abiotic surrogate, GloGerm, to visually represent how pathogens may spread through the deli environment via direct contact with food surfaces. Six contamination origination sites (slicer blade, meat chub, floor drain, preparation table, employee's glove, and employee's hands) were evaluated separately. Each site was inoculated with 20 ml of GloGerm, and a series of standard deli operations were completed (approximately 10 min of work). Photographs were then taken under UV illumination to visualize spread of GloGerm throughout the deli. A sensory panel evaluated the levels of contamination on the resulting contaminated surfaces. Five of the six contamination origination sites were associated with transfer of GloGerm to the deli case door handle, slicer blade, meat chub, preparation table, and the employee's gloves. Additional locations became contaminated (i.e., deli case shelf, prep table sink, and glove box), but this contamination was not consistent across all trials. Contamination did not spread from the floor drain to any food contact surfaces. The findings of this study reinforce the need for consistent equipment cleaning and food safety practices among deli workers to minimize cross-contamination.

The impact of rapid economic growth and globalization on zinc nutrition in South Korea.

PubMed

Kwun, In-Sook; Do, Mi-Sook; Chung, Hae-Rang; Kim, Yang Ha; Beattie, John H

2009-08-01

Zn deficiency may be widespread in Asian countries such as South Korea. However, dietary habits have changed in response to rapid economic growth and globalization. Zn nutrition in South Koreans has therefore been assessed during a period (1969-1998) of unprecedented economic growth. Cross-sectional food consumption data from the Korean National Nutrition Survey Reports (KNNSR) of South Korea at four separate time points (1969, 1978, 1988 and 1998) were used to calculate Zn, Ca and phytate intakes using various food composition tables, databases and literature values. Nutrient values in local foods were cited from their analysed values. Average Zn intake was 5.8, 4.8 and 5.3 mg/d for 1969, 1978 and 1988 respectively, increasing to 7.3 mg/d in 1998 (73 % of the Korean Dietary Reference Intake). The phytate:Zn molar ratio decreased from 21 to 8 during the study period. Dietary Zn depletion due to marked decreases in cereal consumption, particularly barley which has a low Zn bioavailability, was counterbalanced by marked increases in the consumption of meat and fish, which are also Zn-rich foods. Reduced phytate consumption coincident with increased Zn intake suggests that Zn bioavailability also improved, particularly by 1998. Although total Zn intake was not greatly affected over the initial period of economic growth in South Korea (1969-1988), Zn contributions from different food sources changed markedly and both Zn intake and potential bioavailability were improved by 1998. The study may have implications for Zn nutrition in other Asian countries currently experiencing rapid economic growth.

Assessing Child Nutrient Intakes Using a Tablet-Based 24-Hour Recall Tool in Rural Zambia.

PubMed

Caswell, Bess L; Talegawkar, Sameera A; Dyer, Brian; Siamusantu, Ward; Klemm, Rolf D W; Palmer, Amanda C

2015-12-01

Detailed dietary intake data in low-income populations are needed for research and program evaluation. However, collection of such data by paper-based 24-hour recall imposes substantial demands for staff time and expertise, training, materials, and data entry. To describe our development and use of a tablet-based 24-hour recall tool for conducting dietary intake surveys in remote settings. We designed a 24-hour recall tool using Open Data Kit software on an Android tablet platform. The tool contains a list of local foods, questions on portion size, cooking method, ingredients, and food source and prompts to guide interviewers. We used this tool to interview caregivers on dietary intakes of children participating in an efficacy trial of provitamin A-biofortified maize conducted in Mkushi, a rural district in central Zambia. Participants were children aged 4 to 8 years not yet enrolled in school (n = 938). Dietary intake data were converted to nutrient intakes using local food composition and recipe tables. We developed a tablet-based 24-hour recall tool and used it to collect dietary data among 928 children. The majority of foods consumed were maize, leafy vegetable, or small fish dishes. Median daily energy intake was 6416 kJ (1469 kcal). Food and nutrient intakes assessed using the tablet-based tool were consistent with those reported in prior research. The tool was easily used by interviewers without prior nutrition training or computing experience. Challenges remain to improve programming, but the tool is an innovation that enables efficient collection of 24-hour recall data in remote settings. © The Author(s) 2015.

Iron and zinc content of selected foods in the diet of schoolchildren in Kumi district, east of Uganda: a cross-sectional study

PubMed Central

2011-01-01

Background Iron and zinc are essential micronutrients for humans and deficiency of the two elements is widespread in the world with the highest prevalence in less developed countries. There are few data on dietary intake of iron and zinc in Uganda, and no food composition table is available. There is hardly any widely published literature that clearly documents the quality of Ugandan children's diet. Thus information of both food intake and the concentration of these trace elements in local food ingredients are needed in order to assess daily intake. Methods The present study focused on the iron and zinc content in selected foods and intake of the micronutrients iron and zinc among schoolchildren in Kumi District, Uganda. Over a period of 4 weeks single 24-hour dietary recall interviews were carried out on a convenience sample of 178 schoolchildren (9-15 years old). Data from the dietary recalls was used when selecting foods for chemical analysis. Results Results from this study showed that the iron concentrations varied, and were high in some cereals and vegetables. The zinc concentrations in foods generally corresponded with results from other African countries (Mali and Kenya). Data from the 24-hour dietary recall showed that the daily Recommended Nutrient Intake (RNI) was met for iron but not for zinc. Conclusions The schoolchildren of Kumi district had a predominantly vegetable based diet. Foods of animal origin were consumed occasionally. The iron content in the selected foods was high and variable, and higher than in similar ingredients from Kenya and Mali, while the zinc concentrations were generally in accordance with reported values. The total daily zinc (mg) intake does not meet the daily RNI. The iron intake is adequate according to RNI, but due to iron contamination and reduced bioavailability, RNI may not be met in a vegetable based diet. More studies are needed to investigate possible sources of contamination. PMID:21827701

Nutrition adequacy in enhanced recovery after surgery: a single academic center experience.

PubMed

Gillis, Chelsia; Nguyen, Thi Haiyen; Liberman, A Sender; Carli, Francesco

2015-06-01

A prospective observational study was initiated to determine the prevalence of nutrition risk before surgery and assess nutrition adequacy of food choices after elective colorectal surgery. Patient-Generated Subjective Global Assessment was used to screen all preoperative clinic patients (n = 70) scheduled for elective colorectal surgery. Adequacy of dietary intake (n = 40) was determined for the first 3 postoperative days by estimating total energy and protein intake from leftover food at each meal based on standard hospital portions with food composition tables. Food access questionnaire provided a rationale for observed food intake. All patients received Enhanced Recovery After Surgery (ERAS) and room service system care. Before surgery, 63% of patients were considered well-nourished, 29% suspected or moderately undernourished, and 8% severely undernourished. Fifty-one percent of patients scored > 4 on the Patient-Generated Subjective Global Assessment, indicating requirement for dietary intervention or symptom management. On average, 77% ± 27%, 63% ± 28%, and 92% ± 39% of energy requirements were met on postoperative days 1, 2, and 3, respectively; conversely, 55% ± 24%, 43% ± 16%, and 45% ± 12% of protein requirements were met. Most common reasons for missed meals included loss of appetite and feelings of fatigue or worry. Preoperative nutrition risk tended to result in a greater 30-day hospital readmission rate compared to well-nourished patients (P = .07). A third of patients scheduled for elective colorectal surgery were at nutrition risk. An acceptable intake of dietary protein was not achieved during the first 3 days of hospitalization. Preoperative nutrition education, as part of Enhanced Recovery Programs, may be useful to optimize nutrition status before surgery to mitigate clinical consequences associated with undernutrition and empower patients to make adequate food choices for recovery. NCT 01727570. © 2014 American Society for Parenteral and Enteral Nutrition.

Important Information to Know When You Are Taking: Warfarin (Coumadin) and Vitamin K

MedlinePlus

... 57 48 30-48 37 29 21 Other foods and beverages not listed in the table may be consumed ... www.ars.usda.gov/nutrientdata Important Drug and Food Information Page ... (Coumadin)? Alcoholic Beverages Alcohol can affect your warfarin (Coumadin) dose and ...

Reaching North Dakota’s food insecure

USDA-ARS?s Scientific Manuscript database

For 1 in 12 North Dakotans the charitable feeding network is the difference between having food on the table and going hungry. The goal of this research was to determine needs, barriers to, and facilitators of optimal access to North Dakota’s charitable feeding programs. Focus groups and interviews ...

Petrogenesis of Late Jurassic granodiorites from Gutian, Fujian Province, South China: Implications for multiple magma sources and origin of porphyry Cu-Mo mineralization

NASA Astrophysics Data System (ADS)

Li, Bin; Jiang, Shao-Yong; Lu, An-Huai; Lai, Jian-Qing; Zhao, Kui-Dong; Yang, Tao

2016-11-01

The Gutian porphyry Cu-Mo deposit is a newly proved porphyry copper deposit in the coastal South China associated with granodioritic porphyries. In this study, zircon U-Pb ages and Hf isotope data, as well as geochemical and Sr-Nd-Pb-Re-Os isotopic compositions, are reported for these intrusions and minerals. Both zircon U-Pb and molybdenite Re-Os dating suggest that the Gutian granodiorite porphyries and related mineralization formed at 160 Ma. The Gutian granodiorites show a low-Mg adakitic geochemical affinity, with relatively high K2O but low Cr and Ni contents. These rocks have initial (87Sr/86Sr)i ratios of 0.7085 to 0.7097, negative εNd(t) values (- 12.5 to - 7.8), (206Pb/204Pb)t ratios of 18.048 to 18.241, (207Pb/204Pb)t ratios of 15.609 to 15.628, and (208Pb/204Pb)t ratios of 38.494 to 38.667. Zircons from the granodiorites have negative εHf(t) values of - 15.7 to - 8.5, which are close to those of Cathaysia crust-derived melts. Geochemical and Sr-Nd-Pb-Hf isotopic compositions suggest that they may be derived from Late Jurassic thickened juvenile lower crust. These lower crustal magma sources may not only contain pre-Proterozoic basement rocks, but also involve Triassic and Middle-Late Jurassic arc magmas within the lower crust, which were likely derived from an enriched mantle source associated with paleo-Pacific Plate subduction from the Middle to Late Jurassic. The Gutian ore-related granodiorites represent a new example for significant contributions of ancient subduction melts and enriched mantle-derived sources for porphyry-type magmatism and Cu-Mo mineralization, which occurred in response to an arc regime during the Middle to Late Jurassic in South China. Supplemental Table S2. Hf isotopic compositions of zircons from the studied rocks from the Gutian porphyry deposit in South China. Supplemental Table S3. Statistics for zircon U-Pb ages and Hf isotope compositions from Gutian granodiorites in South China Supplemental Table S4. Major element (wt.%) and trace element (ppm) concentrations of Gutian intrusions in Fujian Province, South China. Supplemental Table S5. Sr and Nd isotopic compositions of the studied rocks from the Gutian porphyry deposit in Fujian Province, South China. Supplemental Table S6. Pb isotopic compositions of the studied rocks from the Gutian porphyry deposit in South China. Supplemental Table S7. Re-Os isotopic compositions of molybdenite from the Gutian porphyry deposit in South China.

Nutritional Status Assessment of Marines before and after the Installation of the ’Multi-Restaurant’ Food Service System at the Twentynine Palms Marine Corps Base, California

DTIC Science & Technology

1984-12-01

Biochemical and Dietary Measurements 129 Table 40 - Correlations Between Biochemical and Dietary Measurements 130 Table 41 - Serum Vitamin A Levels of 29...Palms Personnel By Average Daily Vitamin A Consumption 131 Table 42 - Average Daily Vitamin A Intake of Marines By Serum Vitamin A Levels 132 xiii Z...vitamin A levels increased further to a high of 80% in the female personnel. The poor vitamin A nutritional status was reflected also in the low serum

40 CFR Table 2 to Subpart Kkkk of... - Emission Limits for Existing Affected Sources

Code of Federal Regulations, 2010 CFR

2010-07-01

... coating a. Two-piece beverage cans—all coatingsb. Two-piece food cans—all coatings c. One-piece aerosol.... Three-piece can assembly a. Inside spray 0.29 (2.43). b. Aseptic side seam stripes on food cans 1.94 (16.16). c. Nonaseptic side seam stripes on food cans 0.79 (6.57). d. Side seam stripes on general line...

Weight Maintenance: Determinants of Success

DTIC Science & Technology

2005-12-15

inundating the general public. In addition, the heavily promoted sweetened breakfast cereals, salty snacks, candy, desserts, fast food and sugar -containing...34Each year about $20 billion of our taxes are spent to subsidize the production of rice, soybeans, sugar , wheat and -- above all -- corn. No such subsidy...FE R E N C E S ............................................................................... . . 35 LIST OF TABLES Table Page I Increase in

Semantic annotation of Web data applied to risk in food.

PubMed

Hignette, Gaëlle; Buche, Patrice; Couvert, Olivier; Dibie-Barthélemy, Juliette; Doussot, David; Haemmerlé, Ollivier; Mettler, Eric; Soler, Lydie

2008-11-30

A preliminary step to risk in food assessment is the gathering of experimental data. In the framework of the Sym'Previus project (http://www.symprevius.org), a complete data integration system has been designed, grouping data provided by industrial partners and data extracted from papers published in the main scientific journals of the domain. Those data have been classified by means of a predefined vocabulary, called ontology. Our aim is to complement the database with data extracted from the Web. In the framework of the WebContent project (www.webcontent.fr), we have designed a semi-automatic acquisition tool, called @WEB, which retrieves scientific documents from the Web. During the @WEB process, data tables are extracted from the documents and then annotated with the ontology. We focus on the data tables as they contain, in general, a synthesis of data published in the documents. In this paper, we explain how the columns of the data tables are automatically annotated with data types of the ontology and how the relations represented by the table are recognised. We also give the results of our experimentation to assess the quality of such an annotation.

A composite cordwood volume table for pulpwood species in the Lake States

Treesearch

S.R. Gevorkiantz

1945-01-01

Because there is very little difference in the stacked unpeeled volumes of most native trees cut for pulpwood in the Lake States, a generalized cordwood table can be used. Tech. Note 202 (Aug. 1943) presented a table for trees from 6 to 14 inches d.b.h. and 1 to -7 bolts in usable height. Because of the demand for similar information for both smaller and larger trees,...

21 CFR 102.55 - Nonstandardized breaded composite shrimp units.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nonstandardized breaded composite shrimp units. 102.55 Section 102.55 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... for Specific Nonstandardized Foods § 102.55 Nonstandardized breaded composite shrimp units. (a) The...

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…

Food Production, Management and Services: Service. Teacher Edition. Second Edition.

ERIC Educational Resources Information Center

Palan, Earl

This food production, management, and services teacher guide contains nine units: (1) orientation; (2) types of service; (3) table settings; (4) dining room personnel; (5) dining room procedures; (6) side work; (7) guest/employee relationships; (8) sales techniques; and (9) safety and sanitation. Suggestions are included to increase reinforcement…

Online Resources for Teaching Units on: Ecological Footprint of Human Food

ERIC Educational Resources Information Center

Marrocco, Aldo T.

2011-01-01

The modern food system involves high consumption of natural resources and other forms of environmental degradation. This paper is a presentation of internet resources such as scientific contributions, graphics, tables, images, animations and interactive atlases that can help to teach this subject. The discussion contains some subjects considered…

Industry and Public Sector Cooperation for Information Sharing: Port of Honolulu

DTIC Science & Technology

2010-01-01

The CIC also provided coffee and pastries both days of MIST. Food has been a challenge for MIST. The team is well aware when food is provided...participants appear to feel more comfortable. We have regularly observed participants gathered around the coffee or pastry table furthering

Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States.

PubMed

Halvorsen, Bente L; Carlsen, Monica H; Phillips, Katherine M; Bøhn, Siv K; Holte, Kari; Jacobs, David R; Blomhoff, Rune

2006-07-01

Supplements containing ascorbic acid, alpha-tocopherol, or beta-carotene do not protect against oxidative stress-related diseases in most randomized intervention trials. We suggest that other redox-active phytochemicals may be more effective and that a combination of different redox-active compounds (ie, antioxidants or reductants) may be needed for proper protection against oxidative damage. We aimed to generate a ranked food table with values for total content of redox-active compounds to test this alternative antioxidant hypothesis. An assay that measures the total concentration of redox-active compounds above a certain cutoff reduction potential was used to analyze 1113 food samples obtained from the US Department of Agriculture National Food and Nutrient Analysis Program. Large variations in the content of antioxidants were observed in different foods and food categories. The food groups spices and herbs, nuts and seeds, berries, and fruit and vegetables all contained foods with very high antioxidant contents. Most food categories also contained products almost devoid of antioxidants. Of the 50 food products highest in antioxidant concentrations, 13 were spices, 8 were in the fruit and vegetables category, 5 were berries, 5 were chocolate-based, 5 were breakfast cereals, and 4 were nuts or seeds. On the basis of typical serving sizes, blackberries, walnuts, strawberries, artichokes, cranberries, brewed coffee, raspberries, pecans, blueberries, ground cloves, grape juice, and unsweetened baking chocolate were at the top of the ranked list. This ranked antioxidant food table provides a useful tool for investigations into the possible health benefit of dietary antioxidants.

Automated Coastal Engineering System: Technical Reference

DTIC Science & Technology

1992-09-01

of Contents ACES Technical Reference Wave Transmission Through Permeable Structures ..................................... 5-4 Littoral Processes...A-2 Table A-4: Grain-Size Scales ( Soil Classification) ..................................... A-3 Table A-5: Major Tidal Constituents... Permeable Structures Lonphore Sediment Tranaport Littoral Numerical Si~ulation of Time-Dependent Beach and Dune Erosion Processes Calculation of Composite

Salaried and Professional Women: Relevant Statistics. Publication #92-3.

ERIC Educational Resources Information Center

Wilson, Pamela, Ed.

This document contains 29 statistical tables grouped into five sections: "General Statistics,""Occupations and Earnings,""Earnings of Selected Professional Occupations,""Women and Higher Education," and "Family Income and Composition." Among the tables are those that show the following: (1) 1991 annual average U.S. civilian work force by…

Determining the composition of gold nanoparticles: a compilation of shapes, sizes, and calculations using geometric considerations.

PubMed

Mori, Taizo; Hegmann, Torsten

2016-01-01

Size, shape, overall composition, and surface functionality largely determine the properties and applications of metal nanoparticles. Aside from well-defined metal clusters, their composition is often estimated assuming a quasi-spherical shape of the nanoparticle core. With decreasing diameter of the assumed circumscribed sphere, particularly in the range of only a few nanometers, the estimated nanoparticle composition increasingly deviates from the real composition, leading to significant discrepancies between anticipated and experimentally observed composition, properties, and characteristics. We here assembled a compendium of tables, models, and equations for thiol-protected gold nanoparticles that will allow experimental scientists to more accurately estimate the composition of their gold nanoparticles using TEM image analysis data. The estimates obtained from following the routines described here will then serve as a guide for further analytical characterization of as-synthesized gold nanoparticles by other bulk (thermal, structural, chemical, and compositional) and surface characterization techniques. While the tables, models, and equations are dedicated to gold nanoparticles, the composition of other metal nanoparticle cores with face-centered cubic lattices can easily be estimated simply by substituting the value for the radius of the metal atom of interest.

Combustion gas properties. 2: Natural gas fuel and dry air

NASA Technical Reports Server (NTRS)

Wear, J. D.; Jones, R. E.; Trout, A. M.; Mcbride, B. J.

1985-01-01

A series of computations has been made to produce the equilibrium temperature and gas composition for natural gas fuel and dry air. The computed tables and figures provide combustion gas property data for pressures from 0.5 to 50 atmospheres and equivalence ratios from 0 to 2.0. Only samples tables and figures are provided in this report. The complete set of tables and figures is provided on four microfiche films supplied with this report.

Composite Gauss-Legendre Quadrature with Error Control

ERIC Educational Resources Information Center

Prentice, J. S. C.

2011-01-01

We describe composite Gauss-Legendre quadrature for determining definite integrals, including a means of controlling the approximation error. We compare the form and performance of the algorithm with standard Newton-Cotes quadrature. (Contains 1 table.)

Generation rates and chemical compositions of waste streams in a typical crewed space habitat

NASA Technical Reports Server (NTRS)

Wydeven, Theodore; Golub, Morton A.

1990-01-01

A judicious compilation of generation rates and chemical compositions of potential waste feed streams in a typical crewed space habitat was made in connection with the waste-management aspect of NASA's Physical/Chemical Closed-Loop Life Support Program. Waste composition definitions are needed for the design of waste-processing technologies involved in closing major life support functions in future long-duration human space missions. Tables of data for the constituents and chemical formulas of the following waste streams are presented and discussed: human urine, feces, hygiene (laundry and shower) water, cleansing agents, trash, humidity condensate, dried sweat, and trace contaminants. Tables of data on dust generation and pH values of the different waste streams are also presented and discussed.

Alkali-Activated Geopolymers: A Literature Review

DTIC Science & Technology

2010-07-01

Typical Fly Ash Composition (%) [32] .................................................................................... 15 3. Typical Geopolymer ... geopolymer matrix. Fly ash composition is generally measured and evaluated by the percentage of existing elements present in the by-product...pozzolan bear great significance to the strength potential of a given geopolymer specimen. Table 2. Typical Fly Ash Composition (%) [32

Predcition of Long term Water table Trends in Response to Groundwater Irrigation and Climate Change in an Indian Context

NASA Astrophysics Data System (ADS)

Thekkemeppilly Sivakumar, I.; Steenhuis, T. S.; Walter, M. F.; Ghosh, S.; Salvi, K. A.

2015-12-01

Intensified groundwater irrigation is a major factor that contributes to water table decline. This phenomenon has been documented in many parts of the world. This study investigates trends in water table in response to agriculture intensification to meet increasing food demand, water management practices and climate change. A shallow-aquifer model based on the extended Thornthwaite-Mather procedure is used to predict groundwater levels in response to precipitation, evapotranspiration, and groundwater pumping for irrigation. Krishna district in the state of Andhra Pradesh in southern India which has a sub-humid, monsoon climate and Calicut district of Kerala state with a wet tropical monsoon climate have been chosen as sites for this study. The effect of increasing food demand by a growing population is investigated by increasing the number of crops per year from one to three. We consider three climate scenarios and two water management practices in this study. The three climate scenarios are the ones those envisaged by the Intergovernmental Panel for Climate Change (IPCC). The two water management practices considered are the traditional flooded agriculture and the system of rice intensification method which does not use total flooding. The results show that single crop agriculture in Krishna district is sustainable for all climate scenarios and water management practices with a maximum depth to water table around 6 - 7 m at the end of dry season and the water table recovers to the surface most of the time. Increasing crop production with two or three crops per year with groundwater irrigation is unsustainable with the water table levels dropping potentially to 200 - 1000 m at the end of 21st century. We found that climate change and better irrigation water management practices affected ground water levels only minimally compared to the growing more than one crop per year. Our study leads to the conclusion that ground water irrigated rice can only be sustainable when crop evaporation is less then precipitation and in order to meet increasing food demands the rice yield per unit water should be improved.

Intake of energy and nutrients; harmonization of Food Composition Databases.

PubMed

Martinez-Victoria, Emilio; Martinez de Victoria, Ignacio; Martinez-Burgos, M Alba

2015-02-26

Food composition databases (FCDBs) provide detailed information about the nutritional composition of foods. The conversion of food consumption into nutrient intake need a Food composition database (FCDB) which lists the mean nutritional values for a given food portion. The limitations of FCDBs are sometimes little known by the users. Multicentre studies have raised several methodology challenges which allow to standardize nutritional assessments in different populations and geographical areas for food composition and nutrient intake. Differences between FCDBs include those attributed to technical matters, such as description of foods, calculation of energy and definition of nutrients, analytical methods, and principles for recipe calculation. Such differences need to be identified and eliminated before comparing data from different studies, especially when dietary data is related to a health outcome. There are ongoing efforts since 1984 to standardize FCDBs over the world (INFOODS, EPIC, EuroFIR, etc.). Food composition data can be gathered from different sources like private company analysis, universities, government laboratories and food industry. They can also be borrowed from scientific literature or even from the food labelling. There are different proposals to evaluate the quality of food composition data. For the development of a FCDB it is fundamental document in the most detailed way, each of the data values of the different components and nutrients of a food. The objective of AECOSAN (Agencia Española de Consumo Seguridad Alimentaria y Nutrición) and BEDCA (Base de Datos Española de Composición de Alimentos) association was the development and support of a reference FCDB in Spain according to the standards to be defined in Europe. BEDCA is currently the only FCDB developed in Spain with compiled and documented data following EuroFIR standards. Copyright AULA MEDICA EDICIONES 2015. Published by AULA MEDICA. All rights reserved.

Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts.

PubMed

van Heerden, Salomina M; Strydom, Phillip E

2017-11-01

Nutrient content of raw and cooked foods is important for formulation of healthy diets. The retention of nutrients during cooking can be influenced by various factors, including animal age, carcass characteristics and cooking method, and these factors are often unique to specific countries. Here the effects of animal age (lamb and mutton) and carcass cut (shoulder, loin and leg) combined with cooking method (moist heat and dry heat) on yield and nutrient retention of selected nutrients of South African sheep carcasses were studied. Cooking yields and moisture retention were lower for lamb loin but higher for lamb leg. Energy and fat retention were higher for all cuts of mutton compared with lamb, while higher retention values for cholesterol were recorded for lamb. Mutton retained more iron (P = 0.10) and zinc and also more vitamin B 2 , B 6 and B 12 than lamb. Shoulder cooked according to moist heat cooking method retained more magnesium, potassium and sodium. Incorporating these retention and yield values into the South African Medical Research Council's Food Composition Tables provides a reliable reference to all concerned with nutrient content of food. It will also guide practitioners and primary industry to adjust animal production aimed at optimum nutrient content to specific diets. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Dietary intake of antioxidant vitamins in healthy adults in relation to current recommended intake.

PubMed

Jabłonowska-Lietz, Beata; Jarosz, Agnieszka; Nowicka, Graiyna

2013-01-01

The health benefits arising from antioxidant vitamins A, C and E are well recognised and their recommended dietary intake for the general population have been established. However, there is still a need for assessing antioxidant vitamin intake in different population groups. To assess intake of antioxidant vitamins: A, C, E and beta-carotene, and to identify their major sources in the diets of healthy subjects. The study group consisted of 182 adults; both men and women from polish population. Antioxidant vitamin dietary intake was assessed by individual 3-day records. Data were analysed using updated "Polish Food Composition Tables" and 'Dieta 5' Software. The average daily intake of antioxidant vitamins was: 1076 mg for vitamin A (including 46% of retinol and 55% of beta-carotene), 107 mg for vitamin C and 9 mg for vitamin E. Higher dietary intake of these vitamins was observed in men compared to women. The average intake ofantioxidant vitamins was found to be in recommended range, however, significant differences were observed between the lowest and the highest intake. They were related to differences in the consumption of food products recognized as major sources of vitamins A, C, E and beta-carotene in study population.

[Nutrient intakes: concepts and international recommendations (part two)].

PubMed

García Gabarra, A

2006-01-01

This revision on nutrient intakes pretends to analyse, compare and evaluate the various concepts and data used by different national and international bodies and authorities, reflecting their turn into to legal norms and their evolution in recent years. At the same time it facilitates bibliographic references and Internet websites to those sources and at the end it offers a glossary of terms and their acronyms. Four geographical territories have been considered, being split in 2 parts. First part: European Union. Second part: Spain, United States of America/Canada and FAO/WHO. Due to the extensive text of this revision there has been necessary to divide it in 2 parts which are being published in consecutive numbers of the journal Nutrición Hospitalaria. CONCLUSIONS OF THE 2ND (AND 1ST) PART: Important advances in food consumption surveys and as well as in the tables of food composition, have been published in Spain. At the international level the concepts used have been refined and broadened with an ever increasing breakdown by population groups, especially for those 51 and over, and pregnant and/or nursing women. However, there exist many disparities among the diverse authorities and organizations.

Global Expanded Nutrient Supply (GENuS) Model: A New Method for Estimating the Global Dietary Supply of Nutrients

PubMed Central

Golden, Christopher D.; Mozaffarian, Dariush

2016-01-01

Insufficient data exist for accurate estimation of global nutrient supplies. Commonly used global datasets contain key weaknesses: 1) data with global coverage, such as the FAO food balance sheets, lack specific information about many individual foods and no information on micronutrient supplies nor heterogeneity among subnational populations, while 2) household surveys provide a closer approximation of consumption, but are often not nationally representative, do not commonly capture many foods consumed outside of the home, and only provide adequate information for a few select populations. Here, we attempt to improve upon these datasets by constructing a new model—the Global Expanded Nutrient Supply (GENuS) model—to estimate nutrient availabilities for 23 individual nutrients across 225 food categories for thirty-four age-sex groups in nearly all countries. Furthermore, the model provides historical trends in dietary nutritional supplies at the national level using data from 1961–2011. We determine supplies of edible food by expanding the food balance sheet data using FAO production and trade data to increase food supply estimates from 98 to 221 food groups, and then estimate the proportion of major cereals being processed to flours to increase to 225. Next, we estimate intake among twenty-six demographic groups (ages 20+, both sexes) in each country by using data taken from the Global Dietary Database, which uses nationally representative surveys to relate national averages of food consumption to individual age and sex-groups; for children and adolescents where GDD data does not yet exist, average calorie-adjusted amounts are assumed. Finally, we match food supplies with nutrient densities from regional food composition tables to estimate nutrient supplies, running Monte Carlo simulations to find the range of potential nutrient supplies provided by the diet. To validate our new method, we compare the GENuS estimates of nutrient supplies against independent estimates by the USDA for historical US nutrition and find very good agreement for 21 of 23 nutrients, though sodium and dietary fiber will require further improvement. PMID:26807571

Global Expanded Nutrient Supply (GENuS) Model: A New Method for Estimating the Global Dietary Supply of Nutrients.

PubMed

Smith, Matthew R; Micha, Renata; Golden, Christopher D; Mozaffarian, Dariush; Myers, Samuel S

2016-01-01

Insufficient data exist for accurate estimation of global nutrient supplies. Commonly used global datasets contain key weaknesses: 1) data with global coverage, such as the FAO food balance sheets, lack specific information about many individual foods and no information on micronutrient supplies nor heterogeneity among subnational populations, while 2) household surveys provide a closer approximation of consumption, but are often not nationally representative, do not commonly capture many foods consumed outside of the home, and only provide adequate information for a few select populations. Here, we attempt to improve upon these datasets by constructing a new model--the Global Expanded Nutrient Supply (GENuS) model--to estimate nutrient availabilities for 23 individual nutrients across 225 food categories for thirty-four age-sex groups in nearly all countries. Furthermore, the model provides historical trends in dietary nutritional supplies at the national level using data from 1961-2011. We determine supplies of edible food by expanding the food balance sheet data using FAO production and trade data to increase food supply estimates from 98 to 221 food groups, and then estimate the proportion of major cereals being processed to flours to increase to 225. Next, we estimate intake among twenty-six demographic groups (ages 20+, both sexes) in each country by using data taken from the Global Dietary Database, which uses nationally representative surveys to relate national averages of food consumption to individual age and sex-groups; for children and adolescents where GDD data does not yet exist, average calorie-adjusted amounts are assumed. Finally, we match food supplies with nutrient densities from regional food composition tables to estimate nutrient supplies, running Monte Carlo simulations to find the range of potential nutrient supplies provided by the diet. To validate our new method, we compare the GENuS estimates of nutrient supplies against independent estimates by the USDA for historical US nutrition and find very good agreement for 21 of 23 nutrients, though sodium and dietary fiber will require further improvement.

Impact of high-pressure processing on the microbial ecology of foods

USDA-ARS?s Scientific Manuscript database

A new report released by the USDA’s Economic Research Service estimates the cost of foodborne illnesses in the U.S. tops $15.6 billion (USDA, 2014). Food can be contaminated by human pathogens anywhere in the farm to table continuum. Thermal processing is the most common intervention technology pra...

Teacher's Guide, Child Care. Grades 4-5.

ERIC Educational Resources Information Center

Vu Nhat Thanh

This is the teacher's guide accompanying a fourth and fifth grade level course in child care designed for students in Vietnam. Thirty-seven lessons deal with the pregnant mother, breast feeding and bottle feeding, food in addition to milk, and health care and safety measures for infants. Appendices include a nutrition and food table and discussion…

Nutrition. Healthy Moms, Healthy Kids: A Series on Maternal and Child Health in Colorado

ERIC Educational Resources Information Center

Colorado Children's Campaign, 2011

2011-01-01

Adequate consumption of nutritious, wholesome foods is essential to the healthy development of young children. Unfortunately, many households throughout the U.S. and Colorado struggle to put sufficient food on the table. According to the United States Department of Agriculture, the percentage of American families who reported experiencing…

The potential of local farming on the Navajo Nation to improve fruit and vegetable intake: barriers and opportunities.

PubMed

Setala, Ashley; Bleich, Sara N; Speakman, Kristen; Oski, Jane; Martin, Tammy; Moore, Regina; Tohannie, Marcella; Gittelsohn, Joel

2011-01-01

American Indian populations have low produce intake compared to other ethnic groups and higher rates of diet-related chronic diseases. Programs linking farmers to their community (Farm-to-Table) are an innovative way to alter the food environment. We interviewed Navajo farmers (n = 20), storeowners (n = 7), and non-governmental organization representatives (n = 4) to better understand local farming practices and the potential of a Farm-to-Table program to increase produce intake. Barriers to participation in a Farm-to-Table program included lack of water, insufficient help, and exotic species. Participants expressed concern about high obesity rates and voiced support for a Farm-to-Table program if barriers could be adequately addressed.

International collaborative project to compare and monitor the nutritional composition of processed foods.

PubMed

Dunford, Elizabeth; Webster, Jacqui; Metzler, Adriana Blanco; Czernichow, Sebastien; Ni Mhurchu, Cliona; Wolmarans, Petro; Snowdon, Wendy; L'Abbe, Mary; Li, Nicole; Maulik, Pallab K; Barquera, Simon; Schoj, Verónica; Allemandi, Lorena; Samman, Norma; de Menezes, Elizabete Wenzel; Hassell, Trevor; Ortiz, Johana; Salazar de Ariza, Julieta; Rahman, A Rashid; de Núñez, Leticia; Garcia, Maria Reyes; van Rossum, Caroline; Westenbrink, Susanne; Thiam, Lim Meng; MacGregor, Graham; Neal, Bruce

2012-12-01

Chronic diseases are the leading cause of premature death and disability in the world with overnutrition a primary cause of diet-related ill health. Excess energy intake, saturated fat, sugar, and salt derived from processed foods are a major cause of disease burden. Our objective is to compare the nutritional composition of processed foods between countries, between food companies, and over time. Surveys of processed foods will be done in each participating country using a standardized methodology. Information on the nutrient composition for each product will be sought either through direct chemical analysis, from the product label, or from the manufacturer. Foods will be categorized into 14 groups and 45 categories for the primary analyses which will compare mean levels of nutrients at baseline and over time. Initial commitments to collaboration have been obtained from 21 countries. This collaborative approach to the collation and sharing of data will enable objective and transparent tracking of processed food composition around the world. The information collected will support government and food industry efforts to improve the nutrient composition of processed foods around the world.

The Chemical Composition of Maple Syrup

ERIC Educational Resources Information Center

Ball, David W.

2007-01-01

Maple syrup is one of several high-sugar liquids that humans consume. However, maple syrup is more than just a concentrated sugar solution. Here, we review the chemical composition of maple syrup. (Contains 4 tables and 1 figure.)

Ceramic Matrix Composites by Liquid Infiltration

DTIC Science & Technology

1988-01-01

28 List of Tables Page Table I Solubility of ZrCl4 in Various Solvents-----------8 Table II Experimental Matrix of Precursor Formation -------- 10...unreactive, solvent. 1 The solubility of ZrCl4 in acetonitrile is approximately 25% by weight. Dissolution is accompanied by evolution of heat and the solution...is very fluid. Evaporation of the solvent yields an off-white solid residue which appears to be a one to two complex or adduct of ZrCl4 with CH3CN

Performance and Aging of Mn/MnO2 as an Environmentally Friendly Energetic Time Delay Composition

DTIC Science & Technology

2014-04-16

for the powders used in these experiments are summarized in Table 1. Particle size distributions for Mn and MnO2 were obtained using a Malvern... particle size data. Mn/MnO2 compositions were dry mixed in 30 mL HDPE bottles using a Resodyn LabRAM mixer at 80% intensity in 2 min intervals for a...predicted. Due to the high heat losses of the small Table 1. Vendor Information of Reactant Powders powder nominal particle size vendor Bi2O3 15.4 μm Alfa

78 FR 71992 - Airworthiness Directives; Airbus Airplanes

Federal Register 2010, 2011, 2012, 2013, 2014

2013-12-02

...) with a metallic MFLI with the top stop retained by a `trapped wire', or with a composite MFLI. Since...'' column of the table in paragraph 1.L., ``Interchangeability/Mixability,'' of Airbus Service Bulletin A320... a P/N identified in the ``old P/N'' column of the table in paragraph 1.L., ``Interchangeability...

Using food intake records to estimate compliance with the Eatwell Plate dietary guidelines.

PubMed

Whybrow, S; Macdiarmid, J I; Craig, L C A; Clark, H; McNeill, G

2016-04-01

The UK Eatwell Plate is consumer based advice recommending the proportions of five food groups for a balanced diet: starchy foods, fruit and vegetables, dairy foods, nondairy sources of protein and foods and drinks high in fat or sugar. Many foods comprise ingredients from several food groups and consumers need to consider how these fit with the proportions of the Eatwell Plate. This involves disaggregating composite dishes into proportions of individual food components. The present study aimed to match the diets of adults in Scotland to the Eatwell Plate dietary recommendations and to describe the assumptions and methodological issues associated with estimating Eatwell Plate proportions from dietary records. Foods from weighed intake records of 161 females and 151 males were assigned to a single Eatwell group based on the main ingredient for composite foods, and the overall Eatwell Plate proportions of each subject's diet were calculated. Food group proportions were then recalculated after disaggregating composite foods. The fruit and vegetables and starchy food groups consumed were significantly lower than recommended in the Eatwell Plate, whereas the proportions of the protein and foods high in fat or sugar were significantly higher. Failing to disaggregate composite foods gave an inaccurate estimate of the food group composition of the diet. Estimating Eatwell Plate proportions from dietary records is not straightforward, and is reliant on methodological assumptions. These need to be standardised and disseminated to ensure consistent analysis. © 2015 The British Dietetic Association Ltd.

Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh.

PubMed

Alam, Mohammad Khairul; Rana, Ziaul Hasan; Islam, Sheikh Nazrul

2016-09-14

In an attempt to develop the food composition table for Bangladesh, the nutritional composition of nine varieties of orange-fleshed sweet potato was analyzed together with total carotenoids (TCC) and total polyphenol content (TPC). Each variety showed significant variation in different nutrient contents. The quantification of the TCC and TPC was done by spectrophotometric measurement, and the proximate composition was done by the AOAC method. The obtained results showed that total polyphenol content varied from 94.63 to 136.05 mg gallic acid equivalent (GAE)/100 g fresh weight. Among the selected sweet potatoes, Bangladesh Agricultural Research Institute (BARI) Sweet Potato 7 (SP7) contained the highest, whereas BARI SP6 contained the lowest amount of total polyphenol content. The obtained results also revealed that total carotenoids content ranged from 0.38 to 7.24 mg/100 g fresh weight. BARI SP8 showed the highest total carotenoids content, whereas BARI SP6 showed the lowest. Total carotenoids content was found to be higher in dark orange-colored flesh varieties than their light-colored counterparts. The results of the study indicated that selected sweet potato varieties are rich in protein and carbohydrate, low in fat, high in polyphenol and carotenoids and, thus, could be a good source of dietary antioxidants to prevent free radical damage, which leads to chronic diseases, and also to prevent vitamin A malnutrition.

Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh

PubMed Central

Alam, Mohammad Khairul; Rana, Ziaul Hasan; Islam, Sheikh Nazrul

2016-01-01

In an attempt to develop the food composition table for Bangladesh, the nutritional composition of nine varieties of orange-fleshed sweet potato was analyzed together with total carotenoids (TCC) and total polyphenol content (TPC). Each variety showed significant variation in different nutrient contents. The quantification of the TCC and TPC was done by spectrophotometric measurement, and the proximate composition was done by the AOAC method. The obtained results showed that total polyphenol content varied from 94.63 to 136.05 mg gallic acid equivalent (GAE)/100 g fresh weight. Among the selected sweet potatoes, Bangladesh Agricultural Research Institute (BARI) Sweet Potato 7 (SP7) contained the highest, whereas BARI SP6 contained the lowest amount of total polyphenol content. The obtained results also revealed that total carotenoids content ranged from 0.38 to 7.24 mg/100 g fresh weight. BARI SP8 showed the highest total carotenoids content, whereas BARI SP6 showed the lowest. Total carotenoids content was found to be higher in dark orange-colored flesh varieties than their light-colored counterparts. The results of the study indicated that selected sweet potato varieties are rich in protein and carbohydrate, low in fat, high in polyphenol and carotenoids and, thus, could be a good source of dietary antioxidants to prevent free radical damage, which leads to chronic diseases, and also to prevent vitamin A malnutrition. PMID:28231159

TGF-Beta Gene Polymorphisms in Food Allergic versus Non-Food Allergic Eosinophilic Esophagitis

DTIC Science & Technology

2014-12-01

past reports, the majority of our EE subjects are male, Caucasian, and have another atopic disorder (asthma, allergy, eczema and/or food allergy...or skin prick testing positive Table 2: Co-existent Allergic Characteristics of Pediatric EoE Population Asthma (%) Allergic Rhinitis (%) Eczema ...Consistent with high rates of atopy in the EoE population, 36% had asthma, 53% had allergic rhinitis, 43% had eczema , and 42% had a an immediate

Sugar-Sweetened Beverages Are the Main Sources of Added Sugar Intake in the Mexican Population.

PubMed

Sánchez-Pimienta, Tania G; Batis, Carolina; Lutter, Chessa K; Rivera, Juan A

2016-09-01

Sugar intake has been associated with an increased prevalence of obesity, other noncommunicable diseases, and dental caries. The WHO recommends that free sugars should be <10% of total energy intake (TEI) and that additional health benefits could be obtained with a reduction below 5% of TEI. The objective of this study was to estimate the total, intrinsic, and added sugar intake in the Mexican diet and to identify the food groups that are the main sources of these sugars. We used data from a national probabilistic survey [ENSANUT (National Health and Nutrition Survey) 2012], which represents 3 geographic regions and urban and rural areas. Dietary information was obtained by administering a 24-h recall questionnaire to 10,096 participants. Total sugar intake was estimated by using the National Institute of Public Health (INSP) food-composition table and an established method to estimate added sugars. The mean intakes of total, intrinsic, and added sugars were 365, 127, and 238 kcal/d, respectively. Added sugars contributed 13% of TEI. Sugar-sweetened beverages (SSBs) were the main source of sugars, contributing 69% of added sugars. Food products high in saturated fat and/or added sugar (HSFAS) were the second main sources of added sugars, contributing 25% of added sugars. The average intake of added sugars in the Mexican diet is higher than WHO recommendations, which may partly explain the high prevalence of obesity and diabetes in Mexico. Because SSBs and HSFAS contribute >94% of total added sugars, strategies to reduce their intake should be strengthened. This includes stronger food labels to warn the consumer about the content of added sugars in foods and beverages. © 2016 American Society for Nutrition.

Survey of Nitrate Ion Concentrations in Vegetables Cultivated in Plant Factories: Comparison with Open-Culture Vegetables.

PubMed

Oka, Yuka; Hirayama, Izumi; Yoshikawa, Mitsuhide; Yokoyama, Tomoko; Iida, Kenji; Iwakoshi, Katsushi; Suzuki, Ayana; Yanagihara, Midori; Segawa, Yukino; Kukimoto, Sonomi; Hamada, Humika; Matsuzawa, Satomi; Tabata, Setsuko; Sasamoto, Takeo

2017-01-01

A survey of nitrate-ion concentrations in plant-factory-cultured leafy vegetables was conducted. 344 samples of twenty-one varieties of raw leafy vegetables were examined using HPLC. The nitrate-ion concentrations in plant-factory-cultured leafy vegetables were found to be LOD-6,800 mg/kg. Furthermore, the average concentration values varied among different leafy vegetables. The average values for plant-factory-cultured leafy vegetables were higher than those of open-cultured leafy vegetables reported in previous studies, such as the values listed in the Standard Tables of Food Composition in Japan- 2015 - (Seventh revised edition). For some plant-factory-cultured leafy vegetables, such as salad spinach, the average values were above the maximum permissible levels of nitrate concentration in EC No 1258/2011; however, even when these plant-factory-cultured vegetables were routinely eaten, the intake of nitrate ions in humans did not exceed the ADI.

7 CFR 52.3755 - Minimum drained weights.

Code of Federal Regulations, 2011 CFR

2011-01-01

... PROCESSED FOOD PRODUCTS 1 United States Standards for Grades of Canned Ripe Olives 1 Product Description....5 64.0 1814.4 Super colossal 4.0 113.4 7.25 205.5 64.0 1814.4 Table II—Acceptance Values for Drained... 3.25 92.1 5.75 163.0 49.0 1389.1 Super colossal 3.25 92.1 5.75 163.0 49.0 1389.1 Table III...

7 CFR 52.3755 - Minimum drained weights.

Code of Federal Regulations, 2010 CFR

2010-01-01

... PROCESSED FOOD PRODUCTS 1 United States Standards for Grades of Canned Ripe Olives 1 Product Description....5 64.0 1814.4 Super colossal 4.0 113.4 7.25 205.5 64.0 1814.4 Table II—Acceptance Values for Drained... 3.25 92.1 5.75 163.0 49.0 1389.1 Super colossal 3.25 92.1 5.75 163.0 49.0 1389.1 Table III...

7 CFR 52.3755 - Minimum drained weights.

Code of Federal Regulations, 2012 CFR

2012-01-01

... PROCESSED FOOD PRODUCTS 1 United States Standards for Grades of Canned Ripe Olives 1 Product Description....5 64.0 1814.4 Super colossal 4.0 113.4 7.25 205.5 64.0 1814.4 Table II—Acceptance Values for Drained... 3.25 92.1 5.75 163.0 49.0 1389.1 Super colossal 3.25 92.1 5.75 163.0 49.0 1389.1 Table III...

Movement of Fuel Ashore: Storage, Capacity, Throughput, and Distribution Analysis

DTIC Science & Technology

2015-12-01

89  ix LIST OF FIGURES Figure 1.  Principles of Operational Maneuver from the Sea ........................... 7  Figure 2.  Compositing and...30  Table 2.  Force Mix Composition ...procedures, and force composition . Such alterations represent an acceptance of operational risk to buy down the foundational risk that the logistics network

Nutrition Concerns of Insufficient and Excessive Intake of Dietary Minerals in Lactating Women: A Cross-Sectional Survey in Three Cities of China.

PubMed

Zhao, Ai; Xue, Yong; Zhang, Yumei; Li, Wenjun; Yu, Kai; Wang, Peiyu

2016-01-01

Objectives of this study were 1) to investigate the mineral intake by Chinese lactating women, 2) to explore the dietary source of minerals, and 3) the ratios between different dietary minerals. A total of 468 lactating women in 5-240 days post-partum participated in this study. Food intakes by participants were measured using one time of 24-hour dietary recall, and minerals from food were calculated based on the Chinese Food Composition Table, second edition. In post-partum, women had inadequate food intake. 81.0% of women's daily intake of dairy products was lower than 300g, and 97.1% of women's daily intake of salt over 6g. For mineral intake, there were 81.8%, 59.0%, 47.6%, 45.7% and 66.8% of women's calcium, magnesium, iron, zinc and selenium intake lower than the estimated average requirement, respectively, and 91.7% of women's excessive intake of sodium. The calcium/phosphorus and sodium/potassium ratios were 0.41±0.26/1 and 3.13±2.89/1, respectively. Considering the dietary sources of minerals, 27.3%, 25.3% and 30.1% of iron, zinc and calcium were from animal-based food, respectively, and 60.3%, 66.1% and 58.0% of iron, zinc and calcium were from plant-based food, respectively. The phosphorus-protein ratio was 0.014±0.003/1. Lactation stage was associated with nutrient intake. Women within 30 days post-partum and the ones who live in Guangzhou had a significantly lower intake of certain minerals, while women with a high education experience had a high intake of calcium, potassium, iron and zinc. Productive age, whether obese or not, and delivery ways were not associated with mineral intakes (P all >0.05). Chinese women in three studied cities had an inappropriate food intake and resulted in both insufficient and excessive intakes of certain minerals.

Identification of Requirements for Computer-Supported Matching of Food Consumption Data with Food Composition Data

PubMed Central

Korošec, Peter; Eftimov, Tome; Ocke, Marga; van der Laan, Jan; Roe, Mark; Berry, Rachel; Turrini, Aida; Krems, Carolin; Slimani, Nadia; Finglas, Paul

2018-01-01

This paper identifies the requirements for computer-supported food matching, in order to address not only national and European but also international current related needs and represents an integrated research contribution of the FP7 EuroDISH project. The available classification and coding systems and the specific problems of food matching are summarized and a new concept for food matching based on optimization methods and machine-based learning is proposed. To illustrate and test this concept, a study has been conducted in four European countries (i.e., Germany, The Netherlands, Italy and the UK) using different classification and coding systems. This real case study enabled us to evaluate the new food matching concept and provide further recommendations for future work. In the first stage of the study, we prepared subsets of food consumption data described and classified using different systems, that had already been manually matched with national food composition data. Once the food matching algorithm was trained using this data, testing was performed on another subset of food consumption data. Experts from different countries validated food matching between consumption and composition data by selecting best matches from the options given by the matching algorithm without seeing the result of the previously made manual match. The evaluation of study results stressed the importance of the role and quality of the food composition database as compared to the selected classification and/or coding systems and the need to continue compiling national food composition data as eating habits and national dishes still vary between countries. Although some countries managed to collect extensive sets of food consumption data, these cannot be easily matched with food composition data if either food consumption or food composition data are not properly classified and described using any classification and coding systems. The study also showed that the level of human expertise played an important role, at least in the training stage. Both sets of data require continuous development to improve their quality in dietary assessment. PMID:29601516

The Ins and Outs of USDA Nutrient Composition

USDA-ARS?s Scientific Manuscript database

The USDA National Nutrient Database for Standard Reference (SR) is the major source of food composition data in the United States, providing the foundation for most food composition databases in the public and private sectors. Sources of data used in SR include analytical studies, food manufacturer...

Spatial variability in plant species composition and peatland carbon exchange

NASA Astrophysics Data System (ADS)

Goud, E.; Moore, T. R.; Roulet, N. T.

2015-12-01

Plant species shifts in response to global change will have significant impacts on ecosystem carbon (C) exchange and storage arising from changes in hydrology. Spatial variation in peatland C fluxes have largely been attributed to the spatial distribution of microhabitats that arise from variation in surface topography and water table depth, but little is known about how plant species composition impacts peatland C cycling or how these impacts will be influenced by changing environmental conditions. We quantified the effect of species composition and environmental variables on carbon dioxide (CO2) and methane (CH4) fluxes over 2 years in a temperate peatland for four plant communities situated along a water table gradient from ombrotrophic bog to beaver pond. We hypothesized that (i) spatial heterogeneity in species composition would drive predictable spatial heterogeneity in C fluxes due to variation in plant traits and ecological tolerances, and (ii) increases in peat temperature would increase C fluxes. Species had different effects on C fluxes primarily due to differences in leaf traits. Differences in ecological tolerances among communities resulted in different rates of CO2 exchange in response to changes in water table depth. There was an overall reduction in ecosystem respiration (ER), gross primary productivity (GPP) and CH4 flux in response to colder peat temperatures in the second year, and the additive effects of a deeper water table in the bog margin and pond sites further reduced flux rates in these areas. These results demonstrate that different plant species can increase or decrease the flux of C into and out of peatlands based on differences in leaf traits and ecological tolerances, and that CO2 and CH4 fluxes are sensitive to changes in soil temperature, especially when coupled with changes in moisture availability.

Does the history of food energy units suggest a solution to "Calorie confusion"?

PubMed

Hargrove, James L

2007-12-17

The Calorie (kcal) of present U.S. food labels is similar to the original French definition of 1825. The original published source (now available on the internet) defined the Calorie as the quantity of heat needed to raise the temperature of 1 kg of water from 0 to 1 degrees C. The Calorie originated in studies concerning fuel efficiency for the steam engine and had entered dictionaries by 1840. It was the only energy unit in English dictionaries available to W.O. Atwater in 1887 for his popular articles on food and tables of food composition. Therefore, the Calorie became the preferred unit of potential energy in nutrition science and dietetics, but was displaced when the joule, g-calorie and kcal were introduced. This article will explain the context in which Nicolas Clément-Desormes defined the original Calorie and the depth of his collaboration with Sadi Carnot. It will review the history of other energy units and show how the original Calorie was usurped during the period of international standardization. As a result, no form of the Calorie is recognized as an SI unit. It is untenable to continue to use the same word for different thermal units (g-calorie and kg-calorie) and to use different words for the same unit (Calorie and kcal). The only valid use of the Calorie is in common speech and public nutrition education. To avoid ongoing confusion, scientists should complete the transition to the joule and cease using kcal in any context.

Nutrient Intake in Vietnamese Preschool and School-Aged Children is Not Adequate: The Role of Dairy.

PubMed

Bao Khanh, Le Nguyen; Burgers, Minke R; Huu Chinh, Nguyen; Tuoc, Bui Van; Dinh Dung, Nguyen; Deurenberg, Paul; Schaafsma, Anne

2016-03-01

The traditional Vietnamese diet carries the risk of micronutrient deficiencies, and a substantial part of children <11 years do not meet the Vietnamese recommended dietary allowance (RDA) for a range of nutrients. Dairy products are known for their high nutrient density and milk in particular for its provision of high-quality protein and relevant concentrations of calcium, magnesium, vitamin B2, vitamin B12, and pantothenic acid. The present study aimed to evaluate the contribution of dairy to the overall nutrient intakes in the diets of Vietnamese children and to gain insight into factors affecting dairy consumption. Food intake, including dairy, was assessed by a 24-hour recall in 2811 Vietnamese children clustered into 4 age-groups: 1.0 to 2.9, 3.0 to 5.9, 6.0 to 8.9, and 9.0 to 11.9 years, and dairy was categorized into 6 product groups based on available information in the Vietnamese food composition table. Higher dairy intake was associated with significantly higher intakes (in % estimated average requirement and %RDA) of all assessed nutrients, and largest effects and strongest associations were found for vitamin B2, calcium, vitamin D, fat, vitamin B1, protein, vitamin A, and zinc. Age, area of residence, and wealth status influenced the consumption of dairy products. Furthermore, age also influenced nutrient intake adequacy, which was generally lower at older age, especially after the age of 6 years. The nutrient composition of the diet in especially Vietnamese school-aged children requires attention, and (fortified) dairy can play an important role in this. © The Author(s) 2016.

Straight talk about high-fructose corn syrup: what it is and what it ain't.

PubMed

White, John S

2008-12-01

High-fructose corn syrup (HFCS) is a fructose-glucose liquid sweetener alternative to sucrose (common table sugar) first introduced to the food and beverage industry in the 1970s. It is not meaningfully different in composition or metabolism from other fructose-glucose sweeteners like sucrose, honey, and fruit juice concentrates. HFCS was widely embraced by food formulators, and its use grew between the mid-1970s and mid-1990s, principally as a replacement for sucrose. This was primarily because of its sweetness comparable with that of sucrose, improved stability and functionality, and ease of use. Although HFCS use today is nearly equivalent to sucrose use in the United States, we live in a decidedly sucrose-sweetened world: >90% of the nutritive sweetener used worldwide is sucrose. Here I review the history, composition, availability, and characteristics of HFCS in a factual manner to clarify common misunderstandings that have been a source of confusion to health professionals and the general public alike. In particular, I evaluate the strength of the popular hypothesis that HFCS is uniquely responsible for obesity. Although examples of pure fructose causing metabolic upset at high concentrations abound, especially when fed as the sole carbohydrate source, there is no evidence that the common fructose-glucose sweeteners do the same. Thus, studies using extreme carbohydrate diets may be useful for probing biochemical pathways, but they have no relevance to the human diet or to current consumption. I conclude that the HFCS-obesity hypothesis is supported neither in the United States nor worldwide.

Astronaut Owen Garriott reconstitutes pre-packaged container of food

NASA Technical Reports Server (NTRS)

1973-01-01

Scientist-Astronaut Owen K. Garriott, Skylab 3 science pilot, reconstitutes a pre-packaged container of food at the crew quarters ward room table of the Orbital Workshop (OWS) of the Skylab space station cluster. This picture was taken with a hand-held 35mm Nikon camera. Note the knife and fork on the food tray and the utensil with which Garriott stirs the food mixed with water. Skylab is the first manned space program by NASA which affords the crewmen an opportunity to eat with the same type utensils used on Earth.

Learning Financial Reports From Mixed Symbolic-Spatial Graphs

ERIC Educational Resources Information Center

Tanlamai, Uthai; Soongswang, Oranuj

2011-01-01

Mixed visuals of numbers and graphs are available in various financial reports that demonstrate the financial status and risks of a firm. GWN (graphs with numbers) and TWG (table of numbers with graphs) were used as two alternative visuals derived from the actual data of two large public companies, one from food manufacturing industry (food) and…

Mix, Stir, Blend...A Pantry of Cooking Activities and Ideas for Elementary K-6.

ERIC Educational Resources Information Center

Oklahoma State Dept. of Education, Oklahoma City.

Contained in this multi-curriculum guide are recipes, activities, and ideas for teaching elementary students about nutrition, foods, cooking, utensils, table setting, and cooking safety. The recipes involve the basic four food groups and may be reproduced to provide students with their own cookbooks. Recipes are divided between primary and…

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…

21 CFR 1002.11 - Supplemental reports.

Code of Federal Regulations, 2010 CFR

2010-04-01

... model or chassis family of a product listed in table 1 of § 1002.1 for which a report under § 1002.10 is... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Supplemental reports. 1002.11 Section 1002.11 Food...) RADIOLOGICAL HEALTH RECORDS AND REPORTS Required Manufacturers' Reports for Listed Electronic Products § 1002...

The New Dietary Guidelines and Kids: Will They Sit at the Same Table?

ERIC Educational Resources Information Center

Merrill, Diana

1997-01-01

In November 1996, the American School Foodservice Association surveyed 600 school district food service directors to determine how meeting the new dietary guidelines for school lunch and breakfast programs would affect cost, student participation, and wasted food. Most directors felt that meal cost will rise and that including less popular foods…

Hungry Kids: The Solvable Crisis

ERIC Educational Resources Information Center

Felling, Christy

2013-01-01

The numbers speak for themselves in terms of the crisis of hunger among kids in the United States: More than 16 million children--one in five--live in households that struggle to put food on the table. Nearly half of all food stamp recipients are children. But, argues Felling, the battle against childhood hunger can be won; the United States has…

FODMAPs: food composition, defining cutoff values and international application.

PubMed

Varney, Jane; Barrett, Jacqueline; Scarlata, Kate; Catsos, Patsy; Gibson, Peter R; Muir, Jane G

2017-03-01

The low-FODMAP diet is a new dietary therapy for the management of irritable bowel syndrome that is gaining in popularity around the world. Developing the low-FODMAP diet required not only extensive food composition data but also the establishment of "cutoff values" to classify foods as low-FODMAP. These cutoff values relate to each particular FODMAP present in a food, including oligosaccharides (fructans and galacto-oligosaccharides), sugar polyols (mannitol and sorbitol), lactose, and fructose in excess of glucose. Cutoff values were derived by considering the FODMAP levels in typical serving sizes of foods that commonly trigger symptoms in individuals with irritable bowel syndrome, as well as foods that were generally well tolerated. The reliability of these FODMAP cutoff values has been tested in a number of dietary studies. The development of the techniques to quantify the FODMAP content of foods has greatly advanced our understanding of food composition. FODMAP composition is affected by food processing techniques and ingredient selection. In the USA, the use of high-fructose corn syrups may contribute to the higher FODMAP levels detected (via excess fructose) in some processed foods. Because food processing techniques and ingredients can vary between countries, more comprehensive food composition data are needed for this diet to be more easily implemented internationally. © 2017 Journal of Gastroenterology and Hepatology Foundation and John Wiley & Sons Australia, Ltd.

Latino Mothers' Cumulative Food Insecurity Exposure and Child Body Composition.

PubMed

Hernandez, Daphne C

2016-01-01

To document whether an intergenerational transmission of food insecurity is occurring by assessing low-income foreign-born Latino mothers' experiences with food insecurity as none, once (either childhood or adulthood) or twice (during both childhood and adulthood). Also the association between maternal cumulative food insecurity and children's body composition was examined. Maternal self-reported surveys on retrospective measures of food insecurity during childhood, current measures of food insecurity, and demographics were collected from Houston-area community centers (N = 96). Children's body mass index (BMI) and waist circumference (WC) were directly assessed. Covariate-adjusted logistic regression models analyzed the association between cumulative food insecurity experiences and children's body composition. Fifty-eight percent of mothers experienced food insecurity both as a child and as an adult and 31% of the mothers experienced food insecurity either as a child or adult. Maternal cumulative exposure to food insecurity was unrelated to BMI but was negatively related to elevated WC. Although an intergenerational transmission of food insecurity does exist, maternal cumulative exposure to food insecurity does not impact children's body composition negatively in the short term. Studying the long-term effects of cumulative food insecurity exposure can provide information for the development and timing of obesity interventions.

Replacement Packing for 37MM Antitank Gun Recoil

DTIC Science & Technology

2008-04-01

Parts Per Hundred Rubber (PPHR) NBR -07-GRS-01 Paracril AJ Nitrile Rubber 100.00 Zinc Oxide 5.00 Stearic Acid 1.00 AC) 617 Polyethylene 2.00 (DQ...3 Figure 4. Nitrile rubber compound being produced on rolling mill. ..............................................5 Figure 5. The two...9 List of Tables Table 1. Composition and properties of Nitrile rubber ...................................................................4

7 CFR 923.322 - Washington cherry handling regulation.

Code of Federal Regulations, 2011 CFR

2011-01-01

... solids as determined from a composite sample by refractometer prior to packing, at time of packing, or at... designation the row count/row size marked shall be one of those shown in Column 1 of the following table and... diameter shown in Column 2 of such table: Provided, That the content of individual containers in the lot...

7 CFR 923.322 - Washington cherry handling regulation.

Code of Federal Regulations, 2012 CFR

2012-01-01

... solids as determined from a composite sample by refractometer prior to packing, at time of packing, or at... designation the row count/row size marked shall be one of those shown in Column 1 of the following table and... diameter shown in Column 2 of such table: Provided, That the content of individual containers in the lot...

7 CFR 923.322 - Washington cherry handling regulation.

Code of Federal Regulations, 2014 CFR

2014-01-01

... solids as determined from a composite sample by refractometer prior to packing, at time of packing, or at... designation the row count/row size marked shall be one of those shown in Column 1 of the following table and... diameter shown in Column 2 of such table: Provided, That the content of individual containers in the lot...

7 CFR 923.322 - Washington cherry handling regulation.

Code of Federal Regulations, 2013 CFR

2013-01-01

... solids as determined from a composite sample by refractometer prior to packing, at time of packing, or at... designation the row count/row size marked shall be one of those shown in Column 1 of the following table and... diameter shown in Column 2 of such table: Provided, That the content of individual containers in the lot...

Fracture Behavior of Boron Aluminum Composites at Room and Elevated Temperatures.

DTIC Science & Technology

1985-04-01

listed in Table I. TABLE I: LIST OF FRACTURE MODELS REVIEWED Authors Ref. Abbrv. Criterion Hole Slits M.E. Waddoups J.R. Eisenmann 3 WEK LEFM V/ SB.E...Laminates: Predictions and Experiemtns - A Review", NASA CR , 1985, (to be published). 3. M.E. Waddoups, J.R. Eisenmann and B.E. Kaminski

Corrigendum to "Geochemistry and geochronology of orthogneisses in Bode Saadu area, southwestern Nigeria and their implications for the Paleoproterozoic evolution of the area" [J. African Earth Sciences 109 (2015) 131-142

NASA Astrophysics Data System (ADS)

Okonkwo, Chukwuemeka T.; Ganev, Valentin Y.

2018-04-01

The authors regret the error in Table 1-Chemical composition of the orthogneisses where the sum of the elements for each sample was mistakenly indicated as LOI (loss on ignition). The correct table is given below.

Defense Management: Actions Needed to Improve Management of Air Force’s Food Transformation Initiative

DTIC Science & Technology

2011-07-01

nonappropriated fund food and beverage operations, such as clubs and snack bars, accepted jobs with the new contractor, but their job security remains uncertain...operate the nonappropriated fund food and beverage operations, such as clubs and bowling center snack bars, because many of these facilities were...center and golf course snack bars and officers’ and enlisted members’ clubs, to Aramark in a commission-based contract.11 Table 1 lists the pilot

Discussion on the methodology for determining food waste in household waste composition studies.

PubMed

Lebersorger, S; Schneider, F

2011-01-01

Food waste has become an increasingly discussed topic in recent years. However, there is little authoritative data on food waste quantities and composition and systematic and comparable data are missing. Household waste composition analyses, which are often carried out routinely at regular or irregular intervals, provide an opportunity for obtaining data about food waste at both local and regional levels. The results of prior waste composition studies are not really comparable due to the different classifications, definitions and methods used; in addition, these are mostly insufficiently described and not reproducible by a third party. The aim of this paper is to discuss a methodology for determining the proportion of food waste in household waste composition studies, by analysing specific problems and possible solutions. For that purpose, findings from the literature are analysed and the approach and results of a composition analysis of residual waste of a stratified sample (urban, rural area) are presented. The study suggests that in order to avoid a significant loss of information, waste should not be sieved before sorting and packed food waste should be classified into the relevant food waste category together with its packaging. The case study showed that the overall influence of the proportion of food packaging included in the food waste category, which amounted to only 8%, did not significantly influence the results and can therefore be disregarded. Copyright © 2011 Elsevier Ltd. All rights reserved.

Food composition databases

USDA-ARS?s Scientific Manuscript database

Food composition is the determination of what is in the foods we eat and is the critical bridge between nutrition, health promotion and disease prevention and food production. Compilation of data into useable databases is essential to the development of dietary guidance for individuals and populat...

The role of veterinary services in animal health and food safety surveillance, and coordination with other services.

PubMed

Bellemain, V

2013-08-01

The control of animal health and food safety has undergone profound changes and is now seen in terms of a global approach, 'from the stable to the table'. The risks themselves have also evolved, principally due to changing practices, and this, coupled with increased knowledge and changes in consumer demands, has led to a more global conception of production chains. In terms of official controls, targeted control of the final food product has gradually been replaced by control of the production processes and an integrated approach to hazards throughout the production chain. This, in turn, has resulted in a new division of responsibilities among the producers (farmers), the manufacturers and the administration; namely, Veterinary Services. The areas in which veterinarians are involved have gradually been extended from animal production to all levels of the food production chain. Animal health interventions on farms are comparable to interventions in agri-food companies. Both are, or should be, included in veterinary training and education. To meet new challenges, the current trend is for Veterinary Services to be responsible for, or coordinate, sanitary interventions from the stable to the table. Coordination between Veterinary Services and other relevant authorities is a key component of good public governance, especially for effective action and optimal management of the resources available.

21 CFR 177.1390 - Laminate structures for use at temperatures of 250 °F and above.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Laminate structures for use at temperatures of 250... following: (a) Polyolefin resins complying with item 2.2 or 3.2 of the table in § 177.1520(c). (b) Polymeric resin blends formulated from a base polymer complying with item 2.2 or 3.2 of the table in § 177.1520(c...

21 CFR 177.1390 - Laminate structures for use at temperatures of 250 °F and above.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Laminate structures for use at temperatures of 250... following: (a) Polyolefin resins complying with item 2.2 or 3.2 of the table in § 177.1520(c). (b) Polymeric resin blends formulated from a base polymer complying with item 2.2 or 3.2 of the table in § 177.1520(c...

21 CFR 177.1390 - Laminate structures for use at temperatures of 250 °F and above.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Laminate structures for use at temperatures of 250... complying with item 2.2 or 3.2 of the table in § 177.1520(c). (b) Polymeric resin blends formulated from a base polymer complying with item 2.2 or 3.2 of the table in § 177.1520(c) blended with no more than 10...

21 CFR 177.1390 - Laminate structures for use at temperatures of 250 °F and above.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Laminate structures for use at temperatures of 250... following: (a) Polyolefin resins complying with item 2.2 or 3.2 of the table in § 177.1520(c). (b) Polymeric resin blends formulated from a base polymer complying with item 2.2 or 3.2 of the table in § 177.1520(c...

Durability of Structural Adhesively Bonded System.

DTIC Science & Technology

1981-06-01

Composites , Finite Element Method. II DURABILITY OF STRUCTURAL ADHESIVELY BONDED SYSTEMS TABLE OF CONTENTS 1. Introduction...That investigation was mainly devoted to the temperature effects in time on the mechanical behavior of fiber-reinforced plastic (FRP) composites and...ervironmental-loading history on the mechanical performance of similar FRP composites (which may serve as adherends in structural bcnded systems). That

ACT Average Composite by State: 2000 ACT-Tested Graduates.

ERIC Educational Resources Information Center

American Coll. Testing Program, Iowa City, IA.

This table contains average composite scores by state for high school graduates who took the ACT Assessment in 2000. For each state the percentage of graduates taking the ACT Assessment and the average composite score are given, with the same information for those who completed the recommended core curriculum and those who did not, as well as for…

Establishment and advances in the online Serbian food and recipe data base harmonized with EuroFIR™ standards.

PubMed

Gurinović, Mirjana; Milešević, Jelena; Kadvan, Agnes; Djekić-Ivanković, Marija; Debeljak-Martačić, Jasmina; Takić, Marija; Nikolić, Marina; Ranković, Slavica; Finglas, Paul; Glibetić, Maria

2016-02-15

Within the European Food Information Resource Network of Excellence (EuroFIR NoE; FP6) and EuroFIR Nexus (FP7) project paucity in food composition databases (FCDB) in the Central Eastern Europe/Balkan (CEE/B) region was identified. As a member of EuroFIR NoE, the Centre of Research Excellence in Nutrition and Metabolism, Serbia initiated creation of the 1st online Serbian FCDB employing EuroFIR quality framework and CEN Food Data Standard requirements, supporting capacity development and designing the web-based Food Composition Data Management (FCDM) software for FCDB building. The 1st online version of Serbian FCDB was launched in 2007, and then extended with food composition data from other Balkan countries (Balkan Food Platform-Regional FCDB). All foods are indexed using LanguaL Thesaurus and coded with EFSA FoodEx2 coding system. To date, upgraded Serbian FCDB with 1046 foods and 129 traditional/common Serbian composite dishes is a prerequisite for nutritional research in Serbia, CEE/B region and wider Europe. Copyright © 2015 Elsevier Ltd. All rights reserved.

A 100-Year Review: A century of dairy processing advancements-Pasteurization, cleaning and sanitation, and sanitary equipment design.

PubMed

Rankin, S A; Bradley, R L; Miller, G; Mildenhall, K B

2017-12-01

Over the past century, advancements within the mainstream dairy foods processing industry have acted in complement with other dairy-affiliated industries to produce a human food that has few rivals with regard to safety, nutrition, and sustainability. These advancements, such as milk pasteurization, may appear commonplace in the context of a modern dairy processing plant, but some consideration of how these advancements came into being serve as a basis for considering what advancements will come to bear on the next century of processing advancements. In the year 1917, depending on where one resided, most milk was presented to the consumer through privately owned dairy animals, small local or regional dairy farms, or small urban commercial dairies with minimal, or at best nascent, processing capabilities. In 1917, much of the retail milk in the United States was packaged and sold in returnable quart-sized clear glass bottles fitted with caps of various design and composition. Some reports suggest that the cost of that quart of milk was approximately 9 cents-an estimated $2.00 in 2017 US dollars. Comparing that 1917 quart of milk to a quart of milk in 2017 suggests several differences in microbiological, compositional, and nutritional value as well as flavor characteristics. Although a more comprehensive timeline of significant processing advancements is noted in the AppendixTable A1 to this paper, we have selected 3 advancements to highlight; namely, the development of milk pasteurization, cleaning and sanitizing technologies, and sanitary specifications for processing equipment. Finally, we provide some insights into the future of milk processing and suggest areas where technological advancements may need continued or strengthened attention and development as a means of securing milk as a food of high safety and value for the next century to come. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

21 CFR 888.3340 - Hip joint metal/composite semi-constrained cemented prosthesis.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Hip joint metal/composite semi-constrained cemented prosthesis. 888.3340 Section 888.3340 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... Hip joint metal/composite semi-constrained cemented prosthesis. (a) Identification. A hip joint metal...

21 CFR 102.55 - Nonstandardized breaded composite shrimp units.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Nonstandardized breaded composite shrimp units... for Specific Nonstandardized Foods § 102.55 Nonstandardized breaded composite shrimp units. (a) The... described by § 161.175(c)(6) of this chapter, except that the food is made from comminuted shrimp and is not...

Methodology for adding glycemic index and glycemic load values to 24-hour dietary recall database.

PubMed

Olendzki, Barbara C; Ma, Yunsheng; Culver, Annie L; Ockene, Ira S; Griffith, Jennifer A; Hafner, Andrea R; Hebert, James R

2006-01-01

We describe a method of adding the glycemic index (GI) and glycemic load (GL) values to the nutrient database of the 24-hour dietary recall interview (24HR), a widely used dietary assessment. We also calculated daily GI and GL values from the 24HR. Subjects were 641 healthy adults from central Massachusetts who completed 9067 24HRs. The 24HR-derived food data were matched to the International Table of Glycemic Index and Glycemic Load Values. The GI values for specific foods not in the table were estimated against similar foods according to physical and chemical factors that determine GI. Mixed foods were disaggregated into individual ingredients. Of 1261 carbohydrate-containing foods in the database, GI values of 602 foods were obtained from a direct match (47.7%), accounting for 22.36% of dietary carbohydrate. GI values from 656 foods (52.1%) were estimated, contributing to 77.64% of dietary carbohydrate. The GI values from three unknown foods (0.2%) could not be assigned. The average daily GI was 84 (SD 5.1, white bread as referent) and the average GL was 196 (SD 63). Using this methodology for adding GI and GL values to nutrient databases, it is possible to assess associations between GI and/or GL and body weight and chronic disease outcomes (diabetes, cancer, heart disease). This method can be used in clinical and survey research settings where 24HRs are a practical means for assessing diet. The implications for using this methodology compel a broader evaluation of diet with disease outcomes.

Engineering Design Handbook Short Fiber Plastic Base Composites

DTIC Science & Technology

1975-07-31

ENGINEERING DESIGN HANDBOOK N ’~rttl SHORT FIBER PLASTIC BASE COMPOSITES l ,.. HEADQUARTERS, US ARrm MAlERIEL COIVMAND JULY 1975 DEPARTMENT OF...HANDBOOK SHORT FIBER PLASTIC BASE COMPOSITES TABLE OF CONTENTS 31 July 1975 Paragraph Page 1-1 1-2 1-2.1 1-2.2 1-3 1-3.1 1-3.2 1-3.3 1...General ............................... . Molding Short Fiber Compounds ........... . Classification of Polymer Based Composites

Processing and Properties of Silicon Carbide Reinforced Reaction Bonded Silicon Nitride Composites

DTIC Science & Technology

1992-11-30

work as well as of polymer derived and composite parts will be discussed. 3. Mechanical Behavior of a Continuous SiC Fiber Reinforced RBSN, S.V...Silicon carbide paniculate composites exhibited improved fracture toughnesses and evidence of R-Curve behavior. Composites made with SiC (w...i£L LIST OF TABLES Page No. 1. Summary of mechanical properties measured for RBSN and RBSN/ SiC 7 composites 2. Summary of characteristics for

Associations between retail food store exterior advertisements and community demographic and socioeconomic composition.

PubMed

Isgor, Zeynep; Powell, Lisa; Rimkus, Leah; Chaloupka, Frank

2016-05-01

This paper examines the association between the prevalence of various types of outdoor food and beverage advertising found on the building exteriors and properties of retail food outlets and community racial/ethnic and socioeconomic composition in a nationwide sample of food outlets in the U.S. Our major finding from multivariable analysis is that food stores in low-income communities have higher prevalence of all food and beverage ads, including those for unhealthy products such as regular soda, controlling for community racial/ethnic composition and other covariates. This adds to growing research pointing to socioeconomic disparities in food and beverage marketing exposure. Copyright © 2016 Elsevier Ltd. All rights reserved.

Cardiac Amyloidosis

MedlinePlus

... adding salt to food, and avoiding eating in restaurants. Daily weighing can be helpful: a weight gain ... effective but toxic therapy, and very careful patient selection is needed. View this table: View inline View ...

Family Meals

MedlinePlus

... civilized behavior that kids also can use at restaurants and others' houses, so establish rules about staying ... food on the table? If you opened a restaurant, what kind would it be? Who's the best ...

Amino acid composition of some Mexican foods.

PubMed

Morales de León, Josefina; Camacho, M Elena; Bourges, Héctor

2005-06-01

Knowledge of the amino acid composition of foods is essential to calculate their chemical score, which is used to predict protein quality of foods and diets. Though amino acid composition of many foods is reasonably well established, better knowledge is needed on native foods consumed in different regions and countries. This paper presents the amino acid composition of different presentations of raw and processed foods produced and consumed in Mexico. The amino acid composition was determined using Beckman amino acid analyzers (models 116 and 6300). Tryptophan was determined using the Spies and Chambers method. Of the different foods analyzed, some comments are made on native or basic foods in Mexico: Spirulin, where lysine is the limiting amino acid, with a chemical score of 67%, is a good source of tryptophan (1.16g/16 gN); amaranth contains high levels of sulphur amino acids (4.09 to 5.34 g/16gN), with a protein content of 15 g/100g; and pulque, a Pre-Hispanic beverage that contains high levels of tryptophan (2.58 g/16 gN) and sulphur amino acids (2.72 g/16 gN). Finally, insects are good sources of sulphur amino acids and lysine.

Characterization of the School Neighborhood Food Environment in Three Mexican Cities.

PubMed

Soltero, Erica G; Ortiz Hernández, Luis; Jauregui, Edtna; Lévesque, Lucie; Lopez Y Taylor, Juan; Barquera, Simón; Lee, Rebecca E

2017-01-01

Food resources in school neighborhoods can negatively influence diet; however, this environment is understudied. This study characterized the school neighborhood food environment in Guadalajara (n=11), Puerto Vallarta (n=7), and Mexico City (n=14). Convenience stores, table-service restaurants, and taco stands were highly available in all three cities. Grocery stores were highly available in Mexico City school neighborhoods, yet less frequently observed in Guadalajara and Puerto Vallarta. Socioeconomic differences in food cart and grocery store availability were observed in Guadalajara and Puerto Vallarta. Policy and intervention strategies are needed to address the saturation of food resources in Mexico school neighborhoods.

21 CFR 1404.105 - Does this part apply to me?

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 9 2012-04-01 2012-04-01 false Does this part apply to me? 1404.105 Section 1404.105 Food and Drugs OFFICE OF NATIONAL DRUG CONTROL POLICY GOVERNMENTWIDE DEBARMENT AND SUSPENSION (NONPROCUREMENT) General § 1404.105 Does this part apply to me? Portions of this part (see table at § 1404.25(b...

21 CFR 1404.105 - Does this part apply to me?

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 9 2010-04-01 2010-04-01 false Does this part apply to me? 1404.105 Section 1404.105 Food and Drugs OFFICE OF NATIONAL DRUG CONTROL POLICY GOVERNMENTWIDE DEBARMENT AND SUSPENSION (NONPROCUREMENT) General § 1404.105 Does this part apply to me? Portions of this part (see table at § 1404.25(b...

21 CFR 1404.105 - Does this part apply to me?

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 9 2013-04-01 2013-04-01 false Does this part apply to me? 1404.105 Section 1404.105 Food and Drugs OFFICE OF NATIONAL DRUG CONTROL POLICY GOVERNMENTWIDE DEBARMENT AND SUSPENSION (NONPROCUREMENT) General § 1404.105 Does this part apply to me? Portions of this part (see table at § 1404.25(b...

21 CFR 178.3295 - Clarifying agents for polymers.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Clarifying agents for polymers. 178.3295 Section... Production Aids § 178.3295 Clarifying agents for polymers. Clarifying agents may be safely used in polymers... polymers contact food only of types I, II, IV-B, VI-B, VII-B, and VIII as identified in Table 1 of § 176...

FAO/INFOODS e-Learning Course on Food Composition Data.

PubMed

Charrondiere, U Ruth; Rittenschober, Doris; Nowak, Verena; Nicodemi, Chiara; Bruggeling, Peter; Petracchi, Cristina

2016-02-15

The FAO/INFOODS e-Learning Course on Food Composition Data was developed to close existing knowledge gaps on food composition of professionals working with those data. It covers the important aspects of food composition, is based on instructional design, is highly interactive and comprises 14 lessons of approximate 10h duration. It was developed primarily for usage in universities, but also suits self-paced learning and blended learning programmes. It is available at: http://www.fao.org/infoods/infoods/training/en/ free-of-charge in English, as on-line version or CD-ROM. Feedback from users was very positive and universities start to incorporate it into their curricula. The translation into other languages and the implementation of a certification and assessment programme are envisaged. e-Learning is cost-effective and reaches a wide audience. The course is expected to contribute to the improved data quality, usage, generation, publication and appreciation of food composition data. Copyright © 2014 Food and Agriculture Organization of the United Nations. Published by Elsevier Ltd.. All rights reserved.

Sexual Harassment Retaliation Climate DEOCS 4.1 Construct Validity Summary

DTIC Science & Technology

2017-08-01

exploratory factor analysis, and bivariate correlations (sample 1) 2) To determine the factor structure of the remaining (final) questions via...statistics, reliability analysis, exploratory factor analysis, and bivariate correlations of the prospective Sexual Harassment Retaliation Climate...reported by the survey requester). For information regarding the composition of sample, refer to Table 1. Table 1. Sample 1 Demographics n

Lead Free Electric Primer

DTIC Science & Technology

2011-10-06

composites were prepared with varying metal to oxidizer (M/O) ratios ranging from 0.782 to 3.165 (see Table 7). The performance was measured by the...and the Army was expecting to begin their processing efforts in the near future. The Army purchased primer metal parts and was prepared to perform...43 Table 19 – Samples Prepared Using Different Mix Times and Amplitudes

The Examination of the Aluminum Alloy 7017 as a Replacement for the Aluminum Alloy 7039 in Lightweight Armor Systems

DTIC Science & Technology

2016-07-01

ORGANIZATION REPORT NUMBER ARL-TR-7727 9. SPONSORING/MONITORING AGENCY NAME(S) AND ADDRESS(ES) 10 . SPONSOR/MONITOR’S ACRONYM(S) 11. SPONSOR/MONITOR’S...of 0.50-cal. FSP vs. AA7017 plate at 0° .......................................................................................................... 10 ... 10 List of Tables Table 1 Chemical composition, weight percent

USDA's National Food and Nutrient Analysis Program (NFNAP) Produces High-Quality Data for USDA Food Composition Databases: Two Decades of Collaboration

USDA-ARS?s Scientific Manuscript database

For nearly 20 years, the National Food and Nutrient Analysis Program (NFNAP) has expanded and improved the quantity and quality of data in US Department of Agriculture’s (USDA) food composition databases through the collection and analysis of nationally representative food samples. This manuscript d...

Statistical analysis of atom probe data: detecting the early stages of solute clustering and/or co-segregation.

PubMed

Hyde, J M; Cerezo, A; Williams, T J

2009-04-01

Statistical analysis of atom probe data has improved dramatically in the last decade and it is now possible to determine the size, the number density and the composition of individual clusters or precipitates such as those formed in reactor pressure vessel (RPV) steels during irradiation. However, the characterisation of the onset of clustering or co-segregation is more difficult and has traditionally focused on the use of composition frequency distributions (for detecting clustering) and contingency tables (for detecting co-segregation). In this work, the authors investigate the possibility of directly examining the neighbourhood of each individual solute atom as a means of identifying the onset of solute clustering and/or co-segregation. The methodology involves comparing the mean observed composition around a particular type of solute with that expected from the overall composition of the material. The methodology has been applied to atom probe data obtained from several irradiated RPV steels. The results show that the new approach is more sensitive to fine scale clustering and co-segregation than that achievable using composition frequency distribution and contingency table analyses.

A Partnership for Public Health: USDA Branded Food Products Database

USDA-ARS?s Scientific Manuscript database

The importance of comprehensive food composition databases is more critical than ever in helping to address global food security. The USDA National Nutrient Database for Standard Reference is the “gold standard” for food composition databases. The presentation will include new developments in stren...

21 CFR 878.3500 - Polytetrafluoroethylene with carbon fibers composite implant material.

Code of Federal Regulations, 2010 CFR

2010-04-01

... composite implant material. 878.3500 Section 878.3500 Food and Drugs FOOD AND DRUG ADMINISTRATION... Prosthetic Devices § 878.3500 Polytetrafluoroethylene with carbon fibers composite implant material. (a) Identification. A polytetrafluoroethylene with carbon fibers composite implant material is a porous device...

Red wine consumption is associated with fecal microbiota and malondialdehyde in a human population.

PubMed

Cuervo, Adriana; Reyes-Gavilán, Clara G de Los; Ruas-Madiedo, Patricia; Lopez, Patricia; Suarez, Ana; Gueimonde, Miguel; González, Sonia

2015-01-01

Red wine intake has been associated with a lower risk of cardiovascular disease; its polyphenol content is the primary cause of antioxidant and anti-inflammatory properties attributed to this beverage. However, the way in which these activities are exerted is not yet clear, although some authors have proposed that intestinal microbiota could be implicated. The association between red wine intake, inflammation, and oxidative stress parameters and fecal microbial populations has been explored in 38 adult volunteers. Food intake was recorded by means of an annual food frequency questionnaire (FFQ). Energy, cholesterol, and ethanol intake were analyzed using the nutrient Food Composition Tables developed by Centro de Enseñanza Superior de Nutrición y Dietética (CESNID) and polyphenol intake was obtained from the Phenol-Explorer Database. Fecal levels of Akkermansia, Bacteroides, Bifidobacterium, Blautia coccoides group, Clostridium leptum group, Lactobacillus group, and Faecalibacterium prausnitzii were determined by quantitative polymerase chain reaction. Serum concentrations of C-reactive protein (CRP), malondialdehyde (MDA), total antioxidant capacity (TAC), cholesterol, triglycerides and glucose were analyzed by standard methods. Subjects with regular consumption of red wine (mean = 100 ml/day) had lower serum concentrations of MDA and lower fecal levels of B. coccoides, C. leptum, Bifidobacterium, and Lactobacillus. A positive association between MDA levels and B. coccoides and Lactobacillus was also found. Regular consumption of red wine appears to be associated with a reduced serum lipoperoxidation in which the intestinal microbiota may be involved.

Simple carbohydrates (image)

MedlinePlus

... the body to be used as energy. Simple carbohydrates are found naturally in foods such as fruits, milk, and milk products. They are also found in processed and refined sugars such as candy, table sugar, ...

RADIOACTIVE ELEMENTS IN THE STANDARD ATOMIC WEIGHTS TABLE

DOE Office of Scientific and Technical Information (OSTI.GOV)

Holden, N.E.; Holden, N.; Holden,N.E.

2011-07-27

In the 1949 Report of the Atomic Weights Commission, a series of new elements were added to the Atomic Weights Table. Since these elements had been produced in the laboratory and were not discovered in nature, the atomic weight value of these artificial products would depend upon the production method. Since atomic weight is a property of an element as it occurs in nature, it would be incorrect to assign an atomic weight value to that element. As a result of that discussion, the Commission decided to provide only the mass number of the most stable (or longest-lived) known isotopemore » as the number to be associated with these entries in the Atomic Weights Table. As a function of time, the mass number associated with various elements has changed as longer-lived isotopes of a particular element has been found in nature, or as improved half-life values of an element's isotopes might cause a shift in the longest-lived isotope from one mass to another. In the 1957 Report of the Atomic Weights Commission, it was decided to discontinue the listing of the mass number in the Atomic Weights Table on the grounds that the kind of information supplied by the mass number is inconsistent with the primary purpose of the Table, i.e., to provide accurate values of 'these constants' for use in various chemical calculations. In addition to the Table of Atomic Weights, the Commission included an auxiliary Table of Radioactive Elements for the first time, where the entry would be the isotope of that element which was the most stable, i.e., the one with the longest known half-life. In their 1973 Report, the Commission noted that the users of the main Table of Atomic Weights were dissatisfied with the omission of values for some elements in that Table and it was decided to reintroduce the mass number for the radioactive elements into the main Table. In their 1983 Report, the Commission decided that radioactive elements were considered to lack a characteristic terrestrial isotopic composition, from which an atomic weight value could be calculated to five or more figure accuracy, without prior knowledge of the sample involved. These elements were again listed in the Atomic Weights Table with no further information, i.e., with no mass number or atomic weight value. For the elements, which have no stable characteristic terrestrial isotopic composition, the data on the half-lives and the relative atomic masses for the nuclides of interest for those elements have been evaluated. The values of the half-lives with their uncertainties are listed in the table. The uncertainties are given for the last digit quoted of the half-life and are given in parentheses. A half-life entry for the Table having a value and an uncertainty of 7 {+-} 3 is listed in the half-life column as 7 (3). The criteria to include data in this Table, is to be the same as it has been for over sixty years. It is the same criteria, which are used for all data that are evaluated for inclusion in the Standard Table of Atomic Weights. If a report of data is published in a peer-reviewed journal, that data is evaluated and considered for inclusion in the appropriate table of the biennial report of the Atomic Weights Commission. As better data becomes available in the future, the information that is contained in either of the Tables of Standard Atomic Weights or in the Table of Radioactive Elements may be modified. It should be noted that the appearance of any datum in the Table of the Radioactive Elements is merely for the purposes of calculating an atomic mass value for any sample of a radioactive material, which might have a variety of isotopic compositions and it has no implication as to the priority for claiming discovery of a given element and is not intended to. The atomic mass values have been taken primarily from the 2003 Atomic Mass Table. Mass values for those radioisotopes that do not appear in the 2003 Atomic mass Table have been taken from preliminary data of the Atomic Mass Data Center. Most of the quoted half-lives.« less

Defects in Ceramic Matrix Composites and Their Impact on Elastic Properties (Postprint)

DTIC Science & Technology

2013-07-01

numerically modeled. The composite under investigation was a 10 layer T300 carbon/ SiC composite in which carbon fabric was impregnated using a polymer ...fraction. (3) Melt Infiltrated in situ BN SiC / SiC composite comprising a stochiometric SiC (Sylramic™) fiber, with an in situ boron nitride treatment...SiNC composite is listed in Table 4. Polymer derived SiC and SiNC matrix material do not ex- hibit a major change in their elastic properties at

DOE Office of Scientific and Technical Information (OSTI.GOV)

Edmondson, Philip D.; Miller, Michael K.; Powers, K. A.

In our recent paper entitled “Atom probe tomography characterization of neutron irradiated surveillance samples from the R. E. Ginna reactor pressure vessel”, we make reference to a table within the article as providing the average compositions of the precipitates, when in fact the bulk compositions were given. In this correction, we present the average precipitate compositions for the data presented in Ref. [1]. These correct compositions are provided for information and do not alter the conclusions of the original manuscript.

ABLATIVE COMPOSITES FOR LIFTING REENTRY THERMAL PROTECTION.

DTIC Science & Technology

MECHANICAL PROPERTIES, THERMAL CONDUCTIVITY, ABLATION, DENSITY, TABLES(DATA), SPECIFIC HEAT, THERMOGRAVIMETRIC ANALYSIS, CORROSION RESISTANCE, COLORIMETRY , HEAT RESISTANT MATERIALS, ATMOSPHERE ENTRY.

Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database.

PubMed

Menezes, Elizabete Wenzel de; Grande, Fernanda; Giuntini, Eliana Bistriche; Lopes, Tássia do Vale Cardoso; Dan, Milana Cara Tanasov; Prado, Samira Bernardino Ramos do; Franco, Bernadette Dora Gombossy de Melo; Charrondière, U Ruth; Lajolo, Franco Maria

2016-02-15

Dietary fiber (DF) contributes to the energy value of foods and including it in the calculation of total food energy has been recommended for food composition databases. The present study aimed to investigate the impact of including energy provided by the DF fermentation in the calculation of food energy. Total energy values of 1753 foods from the Brazilian Food Composition Database were calculated with or without the inclusion of DF energy. The energy values were compared, through the use of percentage difference (D%), in individual foods and in daily menus. Appreciable energy D% (⩾10) was observed in 321 foods, mainly in the group of vegetables, legumes and fruits. However, in the Brazilian typical menus containing foods from all groups, only D%<3 was observed. In mixed diets, the DF energy may cause slight variations in total energy; on the other hand, there is appreciable energy D% for certain foods, when individually considered. Copyright © 2015 Elsevier Ltd. All rights reserved.

For Seniors, Eat with Caution

MedlinePlus

... page please turn Javascript on. Healthy Holiday For Seniors, Eat with Caution Past Issues / Fall 2009 Table ... reduce risks of illness from bacteria in food, seniors (and others who face special risks of illness) ...

Facts about Vitamin K

MedlinePlus

... the amount of vitamin K they contain (USDA- ARS, 2015). Table 2. Sources of vitamin K. Food ... U.S. Department of Agriculture, Agricultural Research Service USDA-ARS. (2015). National Nutrient Database for Standard Reference, Release ...

Intake of added sugar in Malaysia: a review.

PubMed

Amarra, Maria Sofia V; Khor, Geok Lin; Chan, Pauline

2016-01-01

The term 'added sugars' refers to sugars and syrup added to foods during processing or preparation, and sugars and syrups added at the table. Calls to limit the daily intakes of added sugars and its sources arose from evidence analysed by WHO, the American Heart Association and other organizations. The present review examined the best available evidence regarding levels of added sugar consumption among different age and sex groups in Malaysia and sources of added sugars. Information was extracted from food balance sheets, household expenditure surveys, nutrition surveys and published studies. Varying results emerged, as nationwide information on intake of sugar and foods with added sugar were obtained at different times and used different assessment methods. Data from the 2003 Malaysian Adult Nutrition Survey (MANS) using food frequency questionnaires suggested that on average, Malaysian adults consumed 30 grams of sweetened condensed milk (equivalent to 16 grams sugar) and 21 grams of table sugar per day, which together are below the WHO recommendation of 50 grams sugar for every 2000 kcal/day to reduce risk of chronic disease. Published studies suggested that, for both adults and the elderly, frequently consumed sweetened foods were beverages (tea or coffee) with sweetened condensed milk and added sugar. More accurate data should be obtained by conducting population-wide studies using biomarkers of sugar intake (e.g. 24-hour urinary sucrose and fructose excretion or serum abundance of the stable isotope 13C) to determine intake levels, and multiple 24 hour recalls to identify major food sources of added sugar.

Automated identification of drug and food allergies entered using non-standard terminology.

PubMed

Epstein, Richard H; St Jacques, Paul; Stockin, Michael; Rothman, Brian; Ehrenfeld, Jesse M; Denny, Joshua C

2013-01-01

An accurate computable representation of food and drug allergy is essential for safe healthcare. Our goal was to develop a high-performance, easily maintained algorithm to identify medication and food allergies and sensitivities from unstructured allergy entries in electronic health record (EHR) systems. An algorithm was developed in Transact-SQL to identify ingredients to which patients had allergies in a perioperative information management system. The algorithm used RxNorm and natural language processing techniques developed on a training set of 24 599 entries from 9445 records. Accuracy, specificity, precision, recall, and F-measure were determined for the training dataset and repeated for the testing dataset (24 857 entries from 9430 records). Accuracy, precision, recall, and F-measure for medication allergy matches were all above 98% in the training dataset and above 97% in the testing dataset for all allergy entries. Corresponding values for food allergy matches were above 97% and above 93%, respectively. Specificities of the algorithm were 90.3% and 85.0% for drug matches and 100% and 88.9% for food matches in the training and testing datasets, respectively. The algorithm had high performance for identification of medication and food allergies. Maintenance is practical, as updates are managed through upload of new RxNorm versions and additions to companion database tables. However, direct entry of codified allergy information by providers (through autocompleters or drop lists) is still preferred to post-hoc encoding of the data. Data tables used in the algorithm are available for download. A high performing, easily maintained algorithm can successfully identify medication and food allergies from free text entries in EHR systems.

SHPPS 2006: School Health Policies and Programs Study--Foods and Beverages Sold Outside of the School Meals Programs

ERIC Educational Resources Information Center

Centers for Disease Control and Prevention, 2007

2007-01-01

The School health Policies and Programs Study (SHPPS) is a national survey periodically conducted to assess school health policies and programs at the state, district, school, and classroom levels. This brief reports study results in the area of foods and beverages sold outside of the school meals program. (Contains 3 tables, 1 figure, and 2…

The Role of Out-of-School Time in Reducing Hunger and Preventing Obesity

ERIC Educational Resources Information Center

Hatcher, Daniel W.; FitzSimons, Crystal Weedall; Turley, Jill R.

2014-01-01

One in three children in this country is overweight or obese. One in five children lives in food-insecure households that struggle to put food on the table. Both problems affect millions of children. Both can occur in the same child at the same time. Both are linked to poor academic performance, behavior problems, and high rates of school…

Waste streams in a crewed space habitat

NASA Technical Reports Server (NTRS)

Wydeven, T.; Golub, M. A.

1991-01-01

A judicious compilation of generation rates and chemical compositions of potential waste feed streams in a typical crewed space habitat was made in connection with the waste-management aspect of NASA's Physical/Chemical Closed-Loop Life Support Program. Waste composition definitions are needed for the design of waste-processing technologies involved in closing major life support functions in future long-duration human space missions. Tables of data for the constituents and chemical formulas of the following waste streams are presented and discussed: human urine, feces, hygiene (laundry and shower) water, cleansing agents, trash, humidity condensate, dried sweat, and trace contaminants. Tables of data on dust generation and pH values of the different waste streams are also presented and discussed.

Energy-intake and activity risk factors for owner-perceived obesity in a defined population of Swedish dogs.

PubMed

Sallander, Marie; Hagberg, Malin; Hedhammar, Ake; Rundgren, Margareta; Lindberg, Jan E

2010-08-01

Our main objective was to obtain baseline data on daily metabolisable energy (ME) intake, activity, and risk factors for obesity in a population of 460 privately owned Swedish dogs in 1999. A previously validated mail-and-telephone questionnaire was used (Sallander et al., 2001a). The dogs were of 124 breeds, 1-3 years old, and had body weights (BW) between 1 and 75kg. The ME intakes of this population could be described with the equation ME(intake) (kilojoules, kJ/d)=554BW(0.66) (r(sp)=0.73, P=0.0001). The energy intake originating from commercial foods was 79% (median, range 45-97). Table foods generally had a higher fat content (median 13g/megajoule, MJ, range 1-122) than commercial foods (median 8g/MJ, range 2-18; P=0.0001). The median energy density was 1603kJ/100g (median; range 1106-2105). Almost all (97%) dogs were taken for walks, and there was a significant difference between the duration of the walks during weekdays and weekends (medians 60 and 90min/d, respectively, P=0.006). Sixty percent of all dogs were trained in activities such as obedience (31%), hunting (27%) or tracking (18%) for a median of 35min/d (range 1-146). The final regression model for obesity included the factors sex, appetite and feeding a home-made diet/table foods. Dogs that were perceived to have good or very good appetite had 3.42-fold greater odds for obesity than individuals with bad or very bad appetite (95% CI 1.19-9.80; P=0.022). Females had 2.17-fold greater odds of being obese than males did (95% CI 1.30-3.70; P=0.003). Also, dogs fed table foods or home-made diets had 2.06-fold greater odds of obesity than those that were not given these food items (95% CI 0.97-4.35; P=0.050). Copyright 2010 Elsevier B.V. All rights reserved.

Different Intestinal Microbial Profile in Over-Weight and Obese Subjects Consuming a Diet with Low Content of Fiber and Antioxidants

PubMed Central

Fernández-Navarro, Tania; Salazar, Nuria; Gutiérrez-Díaz, Isabel; de los Reyes-Gavilán, Clara G.; Gueimonde, Miguel; González, Sonia

2017-01-01

Obesity has been related to an increased risk of multiple diseases in which oxidative stress and inflammation play a role. Gut microbiota has emerged as a mediator in this interaction, providing new mechanistic insights at the interface between fat metabolism dysregulation and obesity development. Our aim was to analyze the interrelationship among obesity, diet, oxidative stress, inflammation and the intestinal microbiota in 68 healthy adults (29.4% normal-weight). Diet was assessed through a food frequency questionnaire and converted into nutrients and dietary compounds using food composition tables. The intestinal microbiota was assessed by quantitative PCR, fecal short chain fatty acids by gas chromatography and serum biomarkers by standard protocols. Higher levels of malondialdehyde (MDA), C reactive protein (CRP), serum leptin, glucose, fat percentage and the intestinal Lactobacillus group were found in the obese people. Cluster analysis of body mass index, fat mass, glucose, LDL/HDL ratio, leptin, MDA and CRP classified the subjects into two groups. The levels of the intestinal Bacteroides-Prevotella-Porphyromonas group were lower in the cluster and linked to a higher pro-oxidant and pro-inflammatory status, whose individuals also had lower intake of fruits, dried fruits, and fish. These results could be useful for designing strategies targeted to obesity prevention. PMID:28555008

USDA's National Food and Nutrient Analysis Program (NFNAP) produces high-quality data for USDA food composition databases: Two decades of collaboration.

PubMed

Haytowitz, David B; Pehrsson, Pamela R

2018-01-01

For nearly 20years, the National Food and Nutrient Analysis Program (NFNAP) has expanded and improved the quantity and quality of data in US Department of Agriculture's (USDA) food composition databases (FCDB) through the collection and analysis of nationally representative food samples. NFNAP employs statistically valid sampling plans, the Key Foods approach to identify and prioritize foods and nutrients, comprehensive quality control protocols, and analytical oversight to generate new and updated analytical data for food components. NFNAP has allowed the Nutrient Data Laboratory to keep up with the dynamic US food supply and emerging scientific research. Recently generated results for nationally representative food samples show marked changes compared to previous database values for selected nutrients. Monitoring changes in the composition of foods is critical in keeping FCDB up-to-date, so that they remain a vital tool in assessing the nutrient intake of national populations, as well as for providing dietary advice. Published by Elsevier Ltd.

7 CFR 42.110 - Sampling plans for tightened condition of container inspection; Tables II and II-A.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE COMMODITY STANDARDS AND STANDARD CONTAINER REGULATIONS STANDARDS FOR CONDITION OF FOOD CONTAINERS...

7 CFR 42.109 - Sampling plans for normal condition of container inspection, Tables I and I-A.

Code of Federal Regulations, 2010 CFR

2010-01-01

... AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE COMMODITY STANDARDS AND STANDARD CONTAINER REGULATIONS STANDARDS FOR CONDITION OF FOOD CONTAINERS Procedures...

Chicken from Farm to Table

MedlinePlus

... Forms Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District ... Inspected for wholesomeness by the U.S. Department of Agriculture" seal ensures that the chicken is free from ...

7 CFR 51.3417 - Optional test for specific gravity.

Code of Federal Regulations, 2010 CFR

2010-01-01

... be corrected for temperature variations using Table I. (2) A hydrometer specifically designed for determining the specific gravity of potatoes. 3 3 The hydrometer is available from the Potato Chip/Snack Food...

Shell Eggs from Farm to Table

MedlinePlus

... Safety and Inspection Service (FSIS), Agricultural Research Service (ARS), and the Animal and Plant Health Inspection Service ( ... get this information to consumers. Agricultural Research Service (ARS) USDA also carries out food safety research through ...

Symptoms and Warning Signs

MedlinePlus

... Signs Past Issues / Spring 2008 Table of Contents Anorexia Nervosa emaciation (extremely thin from lack of nutrition) relentless ... from diuretic abuse severe dehydration from purging Binge Eating Disorder frequently eating large amounts of food (binge-eating) ...

Past and future corollaries of theories on causes of metabolic syndrome and obesity related co-morbidities part 2: a composite unifying theory review of human-specific co-adaptations to brain energy consumption.

PubMed

McGill, Anne-Thea

2014-01-01

Metabolic syndrome (MetS) predicts type II diabetes mellitus (TIIDM), cardiovascular disease (CVD) and cancer, and their rates have escalated over the last few decades. Obesity related co-morbidities also overlap the concept of the metabolic syndrome (MetS). However, understanding of the syndrome's underlying causes may have been misapprehended. The current paper follows on from a theory review by McGill, A-T in Archives of Public Health, 72: 30. This accompanying paper utilises research on human evolution and new biochemistry to theorise on why MetS and obesity arise and how they affect the population. The basis of this composite unifying theory is that the proportionately large, energy-demanding human brain may have driven co-adaptive mechanisms to provide, or conserve, energy for the brain. A 'dual system' is proposed. 1) The enlarged, complex cortico-limbic-striatal system increases dietary energy by developing strong neural self-reward/motivation pathways for the acquisition of energy dense food, and (2) the nuclear factor-erythroid 2-related factor 2 (NRF2) cellular protection system amplifies antioxidant, antitoxicant and repair activity by employing plant chemicals. In humans who consume a nutritious diet, the NRF2 system has become highly energy efficient. Other relevant human-specific co-adaptations are explored. In order to 'test' this composite unifying theory it is important to show that the hypothesis and sub-theories pertain throughout the whole of human evolution and history up till the current era. Corollaries of the composite unifying theory of MetS are examined with respect to past under-nutrition and malnutrition since agriculture began 10,000 years ago. The effects of man-made pollutants on degenerative change are examined. Projections are then made from current to future patterns on the state of 'insufficient micronutrient and/or unbalanced high energy malnutrition with central obesity and metabolic dysregulation' or 'malnubesity'. Forecasts on human health are made on positive, proactive strategies using the composite unifying theory, and are extended to the wider human ecology of food production. A comparison is made with the outlook for humans if current assumptions and the status quo on causes and treatments are maintained. Areas of further research are outlined. A table of suggestions for possible public health action is included.

Usual nutrient intake adequacy among young, rural Zambian children.

PubMed

Caswell, Bess L; Talegawkar, Sameera A; Siamusantu, Ward; West, Keith P; Palmer, Amanda C

2018-01-01

Inadequate nutrient intakes put children at risk for impaired growth and development. We described diet, usual intakes of energy and macro- and micronutrients and prevalence of nutrient intake adequacies among 4-8-year-old Zambian children. Children not yet in school and living in Mkushi District, Central Province, Zambia were enrolled into an efficacy trial of pro-vitamin A biofortified maize. Children in the non-intervened arm were included in this analysis (n 202). Dietary intake data were collected by tablet-based 24-h recall on a monthly basis over the 6-month trial. Observed nutrient intakes were derived from reported food quantities, standard recipes and food composition tables. Usual nutrient intake distributions were modelled based on observed intakes. Prevalence of inadequacy was estimated by comparing the usual nutrient intake distribution to the nutrient requirement distribution. Frequency and quantity of consumption of commonly reported foods were described and key sources of energy and nutrients were identified. Median usual energy intake was 6422 kJ/d (1535 kcal/d). Most childrens' macronutrient intakes fell within recommended ranges (74-98 %). Estimated prevalences of inadequate intakes of Fe, folate, vitamin B12 and Ca were 25, 57, 76 and >99 %, respectively. Estimated prevalences of inadequacy for other micronutrients were low (0·1-2·2 %). Commonly consumed foods included maize, vegetable oil, tomatoes, rape leaves and small fish (>0·6 servings/d), whereas meat, eggs or dairy were rarely eaten (<0·2 servings/d). These findings suggest that the heavily plant-based diet of rural Zambian children provides inadequate Ca, folate, vitamin B12 and Fe to meet recommended nutrient intakes.

Nutrient intake of working women in Bangkok, Thailand, as studied by total food duplicate method.

PubMed

Matsuda-Inoguchi, N; Shimbo, S; Zhang, Z W; Srianujata, S; Banjong, O; Chitchumroonchokchai, C; Watanabe, T; Nakatsuka, H; Higashikawa, K; Ikeda, M

2000-03-01

To establish a general view of food habits in Thailand, and to make a quantitative assessment of rice dependency of Thai people. Cross-sectional study. Community. 52 non-smoking and non-habitually drinking adult women in Bangkok participated in the study. The participants offered 24 h food duplicates and peripheral blood samples, and underwent clinical examination including anthropometry. The duplicates were subjected to nutritional evaluation taking advantage of the Thai food composition tables (FCTs), and analyzed for eight nutrient elements by inductively coupled plasma mass spectrometry (ICP-MS). The participants took 1630 kcal from 55 g protein (63% from animal sources), 57 g lipid (mostly from vegetable oil), and 224 g carbohydrate (60% from rice) daily. Nutrient intake at lunch was as large as that at dinner. About a half of the women had insufficient energy intake (ie <80% RDA) whereas 4% had an excess (>120%). Protein intake was sufficient in most cases, whereas lipid intake was in excess in more than a half of the women. Ca, Fe, Mg, Zn and possibly P intakes were below the RDA values in many participants. FCT-based estimates agreed well with the ICP-MS measures in cases of Fe and Ca but tended to be greater than the measures by 50% with regard to P. Lunch as substantial as dinner for Thai urbanites. There was a marked dependency on rice as an energy source. Whereas protein intake is generally sufficient, the intake of Ca (and to a lesser extent Fe) was insufficient in a majority of the study participants. Dai-ichi Mutual Life Insurance, Japan; the Ministry of Health and Welfare, the government of Japan.

Residual Stresses and Thermo-Mechanical Behavior of Metal-Matrix Composites

DTIC Science & Technology

1984-01-01

necessary and identify by block number) ELO I GROUP I Sue. GR. I Metal-matrix composites Silicon -carbide/Aluminum Graphite/Alumimun Cross-plied laminate I...aluminum, tungsten/aluminum and silicon -carbide aluminum composites . For the graphite/aluminum material a parametric study was carried out on the...PROPERTIES AS GIVEN IN TABLE 2.1. 5 3.1 CALCULATED THERUMOELASTIC PROPERTIES OF A TUNG- STEN /AL 2024 COMPOSITE 54 5.1 INPUT ELASTIC CONSTANTS FOR FIBER AND

Occurrence and antimicrobial resistance of pathogenic Escherichia coli and Salmonella spp. in retail raw table eggs sold for human consumption in Enugu state, Nigeria

PubMed Central

Okorie-Kanu, O. Josephine; Ezenduka, E. Vivienne; Okorie-Kanu, C. Onwuchokwe; Ugwu, L. Chinweokwu; Nnamani, U. John

2016-01-01

Aim: This study was conducted to investigate the occurrence of pathogenic Escherichia coli and Salmonella species in retail raw table eggs sold for human consumption in Enugu State and to determine the resistance of these pathogens to antimicrobials commonly used in human and veterinary practices in Nigeria. Materials and Methods: A total of 340 raw table eggs comprising 68 composite samples (5 eggs per composite sample) were collected from five selected farms (13 composite samples from the farms) and 10 retail outlets (55 composite samples from the retail outlets) in the study area over a period of 4-month (March-June, 2014). The eggs were screened for pathogenic E. coli and Salmonella species following standard procedures within 24 h of sample collection. Isolates obtained were subjected to in-vitro antimicrobial susceptibility test with 15 commonly used antimicrobials using the disk diffusion method. Results: About 37 (54.4%) and 7 (10.3%) of the 68 composite samples were positive for pathogenic E. coli and Salmonella species, respectively. The shells showed significantly higher (p<0.05) contaminations than the contents for both microorganisms. The eggs from the farms showed higher contamination with pathogenic E. coli than eggs from the retail outlets while the reverse was the case for Salmonella species even though they were not significant (p>0.05). The organisms obtained showed a multiple drug resistance. They were completely resistant to nitrofurantoin, sulfamethoxazole/trimethoprim, penicillin G and oxacillin. In addition to these, Salmonella spp. also showed 100% resistance to tetracycline. The pathogenic E. coli isolates obtained were 100% susceptible to gentamicin, neomycin, ciprofloxacin, and amoxicillin-clavulanic acid while Salmonella spp. showed 100% susceptibility to erythromycin, neomycin, and rifampicin. Both organisms showed varying degrees of resistance to streptomycin, amoxicillin, vancomycin, and doxycycline. Conclusion: From the results of the study, it can be concluded that the raw table eggs marketed for human consumption in Enugu State, Nigeria is contaminated with pathogenic E. coli and Salmonella species that showed multiple drug resistance to antimicrobial agents commonly used in veterinary and human practice. PMID:27956787

Occurrence and antimicrobial resistance of pathogenic Escherichia coli and Salmonella spp. in retail raw table eggs sold for human consumption in Enugu state, Nigeria.

PubMed

Okorie-Kanu, O Josephine; Ezenduka, E Vivienne; Okorie-Kanu, C Onwuchokwe; Ugwu, L Chinweokwu; Nnamani, U John

2016-11-01

This study was conducted to investigate the occurrence of pathogenic Escherichia coli and Salmonella species in retail raw table eggs sold for human consumption in Enugu State and to determine the resistance of these pathogens to antimicrobials commonly used in human and veterinary practices in Nigeria. A total of 340 raw table eggs comprising 68 composite samples (5 eggs per composite sample) were collected from five selected farms (13 composite samples from the farms) and 10 retail outlets (55 composite samples from the retail outlets) in the study area over a period of 4-month (March-June, 2014). The eggs were screened for pathogenic E. coli and Salmonella species following standard procedures within 24 h of sample collection. Isolates obtained were subjected to in-vitro antimicrobial susceptibility test with 15 commonly used antimicrobials using the disk diffusion method. About 37 (54.4%) and 7 (10.3%) of the 68 composite samples were positive for pathogenic E. coli and Salmonella species, respectively. The shells showed significantly higher (p<0.05) contaminations than the contents for both microorganisms. The eggs from the farms showed higher contamination with pathogenic E. coli than eggs from the retail outlets while the reverse was the case for Salmonella species even though they were not significant (p>0.05). The organisms obtained showed a multiple drug resistance. They were completely resistant to nitrofurantoin, sulfamethoxazole/trimethoprim, penicillin G and oxacillin. In addition to these, Salmonella spp. also showed 100% resistance to tetracycline. The pathogenic E. coli isolates obtained were 100% susceptible to gentamicin, neomycin, ciprofloxacin, and amoxicillin-clavulanic acid while Salmonella spp. showed 100% susceptibility to erythromycin, neomycin, and rifampicin. Both organisms showed varying degrees of resistance to streptomycin, amoxicillin, vancomycin, and doxycycline. From the results of the study, it can be concluded that the raw table eggs marketed for human consumption in Enugu State, Nigeria is contaminated with pathogenic E. coli and Salmonella species that showed multiple drug resistance to antimicrobial agents commonly used in veterinary and human practice.

New nutritional composition data on selected traditional foods consumed in Black Sea Area countries.

PubMed

Costa, Helena S; Albuquerque, Tânia G; Sanches-Silva, Ana; Vasilopoulou, Effie; Trichopoulou, Antonia; D'Antuono, L Filippo; Alexieva, Iordanka; Boyko, Nadiya; Costea, Carmen; Fedosova, Katerina; Hayran, Osman; Karpenko, Dmitry; Kilasonia, Zaza; Finglas, Paul

2013-11-01

Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the 'Sustainable exploitation of bioactive components from the Black Sea Area traditional foods' (BaSeFood) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation. Thirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake. The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures. © 2013 Society of Chemical Industry.

40Ar/39Ar geochronology and petrogenesis of the Table Mountain Shoshonite, Golden, Colorado, U.S.A.

USGS Publications Warehouse

Millikin, Alexie E. G.; Morgan, Leah; Noblett, Jeffery

2018-01-01

The Upper Cretaceous and Lower Paleogene Table Mountain Shoshonite lava flows and their proposed source, the Ralston Buttes intrusions, provide insight into the volcanic history of the Colorado Front Range. This study affirms the long-held hypothesis linking the extrusive Table Mountain lava flows and their intrusive equivalents at Ralston Buttes through major- and trace- element geochemistry. Systematic 40Ar/39Ar geochronology from all flows and intrusive units refines the eruptive history, improves precision on previously reported ages, and provides tighter constraints on the position of the K-Pg boundary in this location. Four flows are recognized on North and South Table mountains outside of Golden, Colorado. Flow 1 (66.5 ± 0.3 Ma, all ages reported with 2σ uncertainty) is the oldest, most compositionally distinct flow and is separated from younger flows by approximately 35 m of sedimentary deposits of the Denver Formation. Stratigraphically adjacent flows 2 (65.8 ± 0.2 Ma), 3 (65.5 ± 0.3 Ma), and 4 (65.9 ± 0.3 Ma) are compositionally indistinguishable. Lavas (referred to here as unit 5) that form three cone-shaped structures (shown by this study to be volcanic vents of a new unit 5) on top of North Table Mountain are compositionally similar to other units, but yield an age almost 20 m.y. younger (46.94 ± 0.15 Ma). Geochemistry and geochronology suggest that the rim phase of the Ralston plug (65.4 ± 0.2 Ma) is a reasonable source for flows 2, 3, and 4. All units are shoshonites—potassic basalts containing plagioclase, augite, olivine, and magnetite phenocrysts—and plot in the continental-arc field in tectonic discrimination diagrams. A continental-arc setting coupled with Late Cretaceous to early Paleogene ages suggest the high-K magmatism is associated with Laramide tectonism.

Round table part 4: Identification of the key technologies and collaboration for Food production and preparation

NASA Astrophysics Data System (ADS)

Lasseur, Christophe; Tikhomirov, Alexander A.; Wheeler, Raymond

2016-07-01

Although the two first metabolic needs are based on simple molecule (i.e. oxygen and water), the third metabolic needs considered a tremendously large number and diversity of molecules: food. Today, physical chemical technologies do not allow to synthetize all the spectrum of molecules and biological processes have to be considered. Moreover, the raw material products by plants or by microorganisms are generally not directly edible or palatable and would need either transformation, assembly and/or storage. In other words the challenges of the food cannot be reduced to the plant production but need to include as well the complete chain, from the production conditions and the biomass quality up to the final edible products and its acceptance. In other words all the steps have to be considered and characterize. Today these challenges requires a high level of plants characterization. This round table part 4 would allow the participants to present some of their results and express some domain of activities. Re4serach for collaboration will be identified.

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items.

PubMed

Thayer, Linden M; Pimentel, Daniela C; Smith, Janice C; Garcia, Beverly A; Lee Sylvester, Laura; Kelly, Tammy; Johnston, Larry F; Ammerman, Alice S; Keyserling, Thomas C

2017-01-01

As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. To design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high quality carbohydrates. The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website. Pre and post intervention surveys were completed by restaurant managers and customers completed a brief "intercept" survey. Managers (n = 10) reported the table tents and coupons were well received, and several noted improved personal nutrition knowledge. Overall, 4214 coupons were distributed with 1244 (30%) redeemed. Of 300 customers surveyed, 126 (42%) noticed the table tents and of these, 115 (91%) considered the nutrition information helpful, 42 (33%) indicated the information influenced menu items purchased, and 91 (72%) reported the information will influence what they order in the future. The intervention was well-received by restaurant managers and positively influenced menu item selection by many customers. Further research is needed to assess effective strategies for scaling up and sustaining this intervention approach.

Analysis of Total Food Intake and Composition of Individual's Diet Based on the U.S. Department of Agriculture's 1994-96, 1998 Continuing Survey of Food Intakes by Individuals (CSFII) (2005, Final Report)

EPA Science Inventory

EPA released the final report, Analysis of Total Food Intake and Composition of Individual’s Diet Based on USDA’s 1994-1996, 98 Continuing Survey of Food Intakes by Individuals (CSFII). The consumption of food by the general population is a significant route of potential ...

A Consumer Evaluation of Air Force Food Service

DTIC Science & Technology

1974-07-01

Mexican foods, and North Dakotans would have had greater exposure to German foods. 10 TABLE 2 Types of Cooking Individuals were Raised on Cuisine ...17.(11) 17.(11) 17.(10%) 17.(10%) 17.(10%) 27.(11) 17.(11) 17.(11) French 17.(12) 17.(12%) %7.*(13) 17.(12) - (15%) 17.(12) %7.*(12) 17.(12) Chinese...Other 107.(3) 37,(5) 27.(7) 27.(7%) 27.(8) 27.(6%) 5%(4) 37,(6) *: Less than %7. Note: For each sample, the rank of the specific cuisine based on

21 CFR 137.200 - Whole wheat flour.

Code of Federal Regulations, 2010 CFR

2010-04-01

... aging effects. (b)(1) Label declaration. Each of the ingredients used in the food shall be declared on... frames, complying with the specifications set forth in the AOAC, Table 1, “Nominal Dimensions of Standard...

40 CFR Table 1 to Subpart Uuuu of... - Emission Limits and Work Practice Standards

Code of Federal Regulations, 2010 CFR

2010-07-01

... cellulosic sponge operation i. reduce total uncontrolled sulfide emissions (reported as carbon disulfide) by... process unit” mean “cellulose food casing, rayon, cellulosic sponge, cellophane, or cellulose ether...

Low-calorie sweeteners in food and food supplements on the Italian market.

PubMed

Janvier, Steven; Goscinny, Séverine; Le Donne, Cinzia; Van Loco, Joris

2015-01-01

This study determines the occurrence and concentration levels of artificial low-calorie sweeteners (LCSs) in food and food supplements on the Italian market. The analysed sample set (290 samples) was representative of the Italian market and comprised of beverages, jams, ketchups, confectionery, dairy products, table-top sweeteners and food supplements. All samples were analysed via UPLC-MS/MS. The method was in-house validated for the analysis of seven LCSs (aspartame, acesulfame-K, saccharin, sucralose, cyclamate, neotame and neohesperidin dihydrochalcone) in food and for five LCSs (aspartame, acesulfame-K, saccharin, cyclamate and sucralose) in food supplements. Except for cyclamate in one beverage which exceeded the maximum level (ML) with 13%, all concentrations measured in food were around or below the ML. In food supplements, 40 of the 52 samples (77%) were found to be above the ML, with exceedances of up to 200% of the ML.

Thermodynamic database for the Co-Pr system.

PubMed

Zhou, S H; Kramer, M J; Meng, F Q; McCallum, R W; Ott, R T

2016-03-01

In this article, we describe data on (1) compositions for both as-cast and heat treated specimens were summarized in Table 1; (2) the determined enthalpy of mixing of liquid phase is listed in Table 2; (3) thermodynamic database of the Co-Pr system in TDB format for the research articled entitle Chemical partitioning for the Co-Pr system: First-principles, experiments and energetic calculations to investigate the hard magnetic phase W.

Thermodynamic database for the Co-Pr system

DOE Office of Scientific and Technical Information (OSTI.GOV)

Zhou, S. H.; Kramer, M. J.; Meng, F. Q.

2016-01-21

In this article, we describe data on (1) compositions for both as-cast and heat treated specimens were summarized in Table 1; (2) the determined enthalpy of mixing of liquid phase is listed in Table 2; (3) thermodynamic database of the Co-Pr system in TDB format for the research articled entitle Chemical partitioning for the Co-Pr system: First-principles, experiments and energetic calculations to investigate the hard magnetic phase W.

Suspended Draft: Effects on the Composition and Quality of the Military Workforce in the German Armed Forces

DTIC Science & Technology

2016-06-01

14  Table 2.  Summary of Statistics from GGSS Data ........................................ 35  Table 3.  Summary of Statistics from...similar approach are unsurprisingly quite consistent in outcomes within statistical variance. The model is used to estimate the effects of exogenous...of German residents (~82 million), excluding diplomats, foreign military and homeless persons. (German Federal Office of Statistics , 2013, p. 475

Thermodynamic database for the Co-Pr system

DOE PAGES

Zhou, S. H.; Kramer, M. J.; Meng, F. Q.; ...

2016-03-01

In this article, we describe data on (1) compositions for both as-cast and heat treated specimens were summarized in Table 1; (2) the determined enthalpy of mixing of liquid phase is listed in Table 2; (3) thermodynamic database of the Co-Pr system in TDB format for the research articled entitled ''Chemical partitioning for the Co-Pr system: First-principles, experiments and energetic calculations to investigate the hard magnetic phase W.''

Petroleum Quality Information System 2012 Annual Report

DTIC Science & Technology

2012-01-01

Data Summary ................................................................................. 26 Table 3- 9 : Neat Alcohol- to -Jet (ATJ8), 2012 Test... Metals : (ppm) 0.5 0.01 0.10 0.03 0.01 Alkali Metals and Metalloids: (ppm) 1.0 0.01 0.11 0.04 0.03 Hydrocarbon Composition...Alcohol- to -Jet (ATJ8), 2012 Test Results Table 3- 9 displays Neat Alcohol- to -Jet (ATJ8) results for the 2012 reporting period. Three analyses were

DOE Office of Scientific and Technical Information (OSTI.GOV)

Best, T.L.; Gennaro, A.L.

This study presents the first food habit assessment for the western whiptail lizard (Cnemidophorus tigris) in the shinnery oak-mesquite habitat (Quercus havardii-Prosopis glandulosa) of southeastern New Mexico. Short-horned grasshoppers, termites, antlions, beetles, and spiders formed the major portion of the diet during the four-year study. Discriminant analyses were used to evaluate annual, seasonal (monthly), and sexual variation. Incidental food categories were responsible for most of the annual and seasonal variation. Dominant foods varied little between months and years. Sexual variation was more evident; it may act to reduce intraspecific competition for food resources and may be associated with secondary sexualmore » size dimorphism. 26 references, 4 tables.« less

Oil rigs and offshore sport fishing in Louisiana

DOE Office of Scientific and Technical Information (OSTI.GOV)

Dugas, R.; Guillory, V.; Fischer, M.

Forty years ago, offshore sport fishing in Louisiana was almost nonexistent. Offshore oil drilling platforms are the primary cause of the present increase in sport fishing in this area. Algae and other organisms forming the first step in the food chain cluster around the subsurface structures of the rigs, attracting fish that seek food and shelter. Major game species frequenting these rigs are identified. (3 photos, 22 references, 2 tables)

The Science of a Sundae: Using the Principle of Colligative Properties in Food Science Outreach Activities for Middle and High School Students

ERIC Educational Resources Information Center

Wickware, Carmen L.; Day, Charles T.C.; Adams, Michael; Orta-Ramirez, Alicia; Snyder, Abigail B.

2017-01-01

The opportunities for outreach activities for professionals and academics in food science are extensive, as too are the range of participants' experience levels and platforms for delivery. Here, we present a set of activities that are readily adaptable for a range of students (ages 10 to 18) in multiple platforms (demonstration table and hands-on…

The relationship of feeding patterns and obesity in dogs.

PubMed

Heuberger, R; Wakshlag, J

2011-02-01

The rates of dog obesity are increasing and a greater understanding of feeding patterns is required to combat the problem. This study examined relationships between dietary patterns and caloric intake, and nutrient content of foods fed as it relates to obesity in dogs in the United States. Sixty-one owners and their dogs were enrolled, and lifestyle surveys, food frequencies, and 3-day food records were collected. Significant differences in overall kcal intake per kilogram of body weight were found (p< 0.04). Crude fibre in dog food was positively associated with protein and negatively associated with fat regardless of the dog's weight (p< 0.001). Lean dogs received significantly more crude fibre in relation to overweight dogs regardless of the number of treats they received (p< 0.01), and their diets had greater micronutrient densities (p< 0.03) suggesting that high fibre influences body condition. Additionally, owners who ate nutrient-rich, calorie-poor diets had normal weight dogs, and owners that fed more table scraps had overweight dogs. Regardless of body condition, 59% of dogs received table scraps, which constituted 21% of daily caloric intake. The nutrient density of scraps fed was variable and did not meet National Research Council's recommendations for micronutrient adequacy. © 2010 Blackwell Verlag GmbH.

Implicit versus explicit attitude to doping: Which better predicts athletes' vigilance towards unintentional doping?

PubMed

Chan, Derwin King Chung; Keatley, David A; Tang, Tracy C W; Dimmock, James A; Hagger, Martin S

2018-03-01

This preliminary study examined whether implicit doping attitude, explicit doping attitude, or both, predicted athletes' vigilance towards unintentional doping. A cross-sectional correlational design. Australian athletes (N=143;M age =18.13, SD=4.63) completed measures of implicit doping attitude (brief single-category implicit association test), explicit doping attitude (Performance Enhancement Attitude Scale), avoidance of unintentional doping (Self-Reported Treatment Adherence Scale), and behavioural vigilance task of unintentional doping (reading the ingredients of an unfamiliar food product). Positive implicit doping attitude and explicit doping attitude were negatively related to athletes' likelihood of reading the ingredients table of an unfamiliar food product, and positively related to athletes' vigilance towards unintentional doping. Neither attitude measures predicted avoidance of unintentional doping. Overall, the magnitude of associations by implicit doping attitude appeared to be stronger than that of explicit doping attitude. Athletes with positive implicit and explicit doping attitudes were less likely to read the ingredients table of an unknown food product, but were more likely to be aware of the possible presence of banned substances in a certain food product. Implicit doping attitude appeared to explain athletes' behavioural response to the avoidance of unintentional doping beyond variance explained by explicit doping attitude. Copyright © 2017 Sports Medicine Australia. Published by Elsevier Ltd. All rights reserved.

Monitoring the levels of important nutrients in the food supply.

PubMed

Neal, B; Sacks, G; Swinburn, B; Vandevijvere, S; Dunford, E; Snowdon, W; Webster, J; Barquera, S; Friel, S; Hawkes, C; Kelly, B; Kumanyika, S; L'Abbé, M; Lee, A; Lobstein, T; Ma, J; Macmullan, J; Mohan, S; Monteiro, C; Rayner, M; Sanders, D; Walker, C

2013-10-01

A food supply that delivers energy-dense products with high levels of salt, saturated fats and trans fats, in large portion sizes, is a major cause of non-communicable diseases (NCDs). The highly processed foods produced by large food corporations are primary drivers of increases in consumption of these adverse nutrients. The objective of this paper is to present an approach to monitoring food composition that can both document the extent of the problem and underpin novel actions to address it. The monitoring approach seeks to systematically collect information on high-level contextual factors influencing food composition and assess the energy density, salt, saturated fat, trans fats and portion sizes of highly processed foods for sale in retail outlets (with a focus on supermarkets and quick-service restaurants). Regular surveys of food composition are proposed across geographies and over time using a pragmatic, standardized methodology. Surveys have already been undertaken in several high- and middle-income countries, and the trends have been valuable in informing policy approaches. The purpose of collecting data is not to exhaustively document the composition of all foods in the food supply in each country, but rather to provide information to support governments, industry and communities to develop and enact strategies to curb food-related NCDs. © 2013 The Authors. Obesity Reviews published by John Wiley & Sons Ltd on behalf of the International Association for the Study of Obesity.

Food insecurity partially mediates associations between social disadvantage and body composition among older adults in india: Results from the study on global AGEing and adult health (SAGE).

PubMed

Schrock, Joshua M; McClure, Heather H; Snodgrass, J Josh; Liebert, Melissa A; Charlton, Karen E; Arokiasamy, Perianayagam; Naidoo, Nirmala; Kowal, Paul

2017-11-01

Our objective was to test whether food insecurity mediates cross-sectional associations between social disadvantage and body composition among older adults (aged 50+) in India (n = 6556). Adjusting for key sociodemographic and dietary variables, we examined whether markers of social disadvantage (lower educational attainment, lower household wealth, belonging to a disadvantaged caste/tribe, and belonging to a minority religion) were associated with food insecurity. We then examined whether food insecurity, in turn, was associated with anthropometric measures of body composition, body mass index (BMI), and waist circumference (WC). We also tested whether food insecurity mediated the relationship between social disadvantage and body composition. In adjusted models, lower household wealth [lowest quintile (Q5) vs highest quintile (Q1): odds ratio (OR) = 13.57, P < .001], having less than a high-school education (OR = 2.12. P < .005), being Muslim (OR = 1.82, P < .001), and being in a scheduled caste (historically marginalized) (OR = 1.49, P < .005) were associated with greater food insecurity. Those who were severely food insecure had greater odds of being underweight (OR = 1.36, P < .01) and lower odds of high WC (OR = 0.70, P < .01). Mediation analyses estimated that food insecurity explained 4.7%-29.7% of the relationship between social disadvantage and body composition, depending on the variables considered. Our results are consistent with the hypothesis that food insecurity is a mechanism linking social disadvantage and body composition among older adults in India. These analyses contribute to a better understanding of processes leading to variation in body composition, which may help enhance the design of interventions aimed at improving population nutritional status. © 2017 Wiley Periodicals, Inc.

Bio-Inspired Ceramic/Carbon Composites

DTIC Science & Technology

2013-05-01

the links between CNTs and the ceramic when the CNT is previously synthesized. Spark Plasma Sintering of SiC/CNTs composites Composites containing...5% of CVD MWCNTs and 95% of SiC nanoparticles (size  100nm) were prepared by Spark Plasma Sintering under different conditions. Table I shows the...additives when necessary (additives were added to help to improve the sintering increasing the density values), and the mixture continuously stirred until

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 substantial cost differences but GF foods do not provide additional health benefits from a nutritional perspective. PMID:26528408

Convenience on the menu? A typological conceptualization of family food expenditures and food-related time patterns.

PubMed

Daniels, Sarah; Glorieux, Ignace; Minnen, Joeri; van Tienoven, T P; Weenas, Djiwo

2015-05-01

One of the most fundamental, but also controversial, food trends of the past years is convenience food. This article investigates the underexplored relationship between the heterogeneity in (convenience) food consumption (a feature of a food culture's cuisine) and meal patterns (characteristics of a food culture's structure). This study hopes to illustrate that convenience food can be interpreted both as a means to maintain a food culture's structure and as a means to overturn it. Latent Class Cluster Analysis is performed using data from the HBS 2005 survey on families' food expenditures to conceptualize convenience-orientation and to examine the relationships with families' meal behaviors. Whereas outsourcing cooking is most prevalent among single-person households; two-or more-person households are most likely to buy unprocessed and natural foods and to spend most time cooking and eating in. A higher consumption of convenience food is also more likely to affect individuals' kitchen than table habits. Copyright © 2014 Elsevier Inc. All rights reserved.

A nutritional intervention programme at a worksite canteen to promote a healthful lifestyle inspired by the traditional Mediterranean diet.

PubMed

Vitale, Marilena; Bianchi, Marta A; Rapetti, Valeria; Pepe, Josè M; Giacco, Angela; Giacco, Rosalba; Riccardi, Gabriele

2018-02-01

This study investigates the effectiveness and long-term impact on the composition of the habitual diet of a nutritional intervention programme - undertaken through panels, totems, and table mats or handout leaflets - based on the promotion at a worksite canteen of healthy food-choices resembling the traditional Mediterranean diet. A significantly higher choice of dishes based on wholegrain cereals, legumes, white meat and fish, and a lower choice of dishes based on refined cereals, red and processed meat, eggs and cheese was observed at the end of the intervention and after six months and three years of follow-ups. A significantly better adherence to the nutritional recommendations for saturated-fat, cholesterol, sugars and fibre was observed. This study reveals that a nutritional intervention programme promoting the traditional Mediterranean diet and utilising a minimally intensive approach is feasible and effective to modify in a beneficial way the dietary habits of a working population and keep these changes in the long-term.

The combined effect of food-simulating solutions, brushing and staining on color stability of composite resins

PubMed Central

Silva, Tânia Mara Da; Sales, Ana Luísa Leme Simões; Pucci, Cesar Rogerio; Borges, Alessandra Bühler; Torres, Carlos Rocha Gomes

2017-01-01

Abstract Objective: This study evaluated the effect of food-simulating media associated with brushing and coffee staining on color stability of different composite resins. Materials and methods: Eighty specimens were prepared for each composite: Grandio SO (Voco), Amaris (Voco), Filtek Z350XT (3M/ESPE), Filtek P90 (3M/ESPE). They were divided into four groups according to food-simulating media for 7 days: artificial saliva (control), heptane, citric acid and ethanol. The composite surface was submitted to 10,950 brushing cycles (200 g load) in an automatic toothbrushing machine. The specimens were darkened with coffee solution at 37 °C for 24 h. After each treatment, color measurements were assessed by spectrophotometry, using CIE L*a*b* system. The overall color change (ΔE) was determined for each specimen at baseline (C1) and after the treatments (food-simulating media immersion/C2, brushing/C3 and dye solution/C4). Data were analyzed by two-way repeated measures ANOVA and Tukey’s tests (p < .05). Results: The results of RM-ANOVA showed significant differences for composites (p = .001), time (p = .001) and chemical degradation (p = .002). The mean of ΔE for composites were: Z350XT (5.39)a, Amaris (3.89)b, Grandio (3.75)bc, P90 (3.36)c. According to food-simulating media: heptane (4.41)a, citric acid (4.24)a, ethanol (4.02)ab, artificial saliva (3.76)b. For the treatments: dye solution (4.53)a, brushing (4.26)a, after food-simulating media (3.52)b. Conclusions: The composite resin Filtek Z350XT showed significantly higher staining than all other composite resin tested. The immersion in heptane and citric acid produced the highest color alteration than other food-simulating media. The exposure of samples to brushing protocols and darkening in coffee solution resulted in significant color alteration of the composite resins. PMID:28642926

Evidence as a Stage of Knowing in Composition.

ERIC Educational Resources Information Center

Emmel, Barbara A.

The study of composition is in need of a methodology to teach students about the creation of evidence and the epistemological role that it plays in all writing. For many students "evidence" is an absolute, an assortment of facts found in encyclopedias, graphs, tables, census studies, surveys, almanacs, and so on. For most instructors,…

40 CFR Appendix II to Part 1048 - Large Spark-ignition (SI) Composite Transient Cycle

Code of Federal Regulations, 2010 CFR

2010-07-01

... Transient Cycle II Appendix II to Part 1048 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY.... 1048, App. II Appendix II to Part 1048—Large Spark-ignition (SI) Composite Transient Cycle The following table shows the transient duty-cycle for engines that are not constant-speed engines, as described...

Nutrition Concerns of Insufficient and Excessive Intake of Dietary Minerals in Lactating Women: A Cross-Sectional Survey in Three Cities of China

PubMed Central

Zhao, Ai; Xue, Yong; Zhang, Yumei; Li, Wenjun; Yu, Kai; Wang, Peiyu

2016-01-01

Objective Objectives of this study were 1) to investigate the mineral intake by Chinese lactating women, 2) to explore the dietary source of minerals, and 3) the ratios between different dietary minerals. Methods A total of 468 lactating women in 5–240 days post-partum participated in this study. Food intakes by participants were measured using one time of 24-hour dietary recall, and minerals from food were calculated based on the Chinese Food Composition Table, second edition. Results In post-partum, women had inadequate food intake. 81.0% of women’s daily intake of dairy products was lower than 300g, and 97.1% of women’s daily intake of salt over 6g. For mineral intake, there were 81.8%, 59.0%, 47.6%, 45.7% and 66.8% of women’s calcium, magnesium, iron, zinc and selenium intake lower than the estimated average requirement, respectively, and 91.7% of women’s excessive intake of sodium. The calcium/phosphorus and sodium/potassium ratios were 0.41±0.26/1 and 3.13±2.89/1, respectively. Considering the dietary sources of minerals, 27.3%, 25.3% and 30.1% of iron, zinc and calcium were from animal-based food, respectively, and 60.3%, 66.1% and 58.0% of iron, zinc and calcium were from plant-based food, respectively. The phosphorus-protein ratio was 0.014±0.003/1. Lactation stage was associated with nutrient intake. Women within 30 days post-partum and the ones who live in Guangzhou had a significantly lower intake of certain minerals, while women with a high education experience had a high intake of calcium, potassium, iron and zinc. Productive age, whether obese or not, and delivery ways were not associated with mineral intakes (P all >0.05). Conclusion Chinese women in three studied cities had an inappropriate food intake and resulted in both insufficient and excessive intakes of certain minerals. PMID:26730592

Assessing and Improving the Quality of Food Composition Databases for Nutrition and Health Applications in Europe: The Contribution of EuroFIR123

PubMed Central

Finglas, Paul M.; Berry, Rachel; Astley, Siân

2014-01-01

Food composition databases (FCDBs) form an integral part of nutrition and health research, patient treatment, manufacturing processes, and consumer information. FCDBs have traditionally been compiled at a national level; therefore, until recently, there was limited standardization of procedures across different data sets. Digital technologies now allow FCDB users to access a variety of information from different sources, which has emphasized the need for greater harmonization. The European Food Information Resource (EuroFIR) Network of Excellence and Nexus projects (2005–2013) has been instrumental in addressing differences in FCDBs and in producing standardized protocols and quality schemes to compile and manage them. A formal, recognized European standard for food composition data has been prepared, which will further assist in the production of comparable data. Quality schemes need to address both the composition data, plus the methods of sampling, analysis, and calculation, and the documentation of processes. The EuroFIR data exchange platform provides a wealth of resources for composition compilers and end users and continues to develop new and innovative tools and methodologies. EuroFIR also is working in collaboration with the European Food Safety Authority, and as a partner in several European projects. Through such collaborations, EuroFIR will continue to develop FCDB harmonization and to use new technologies to ensure sustainable future initiatives in the food composition activities that underpin food and health research in Europe. PMID:25469406

The development of a composition database of gluten-free products.

PubMed

Mazzeo, Teresa; Cauzzi, Silvia; Brighenti, Furio; Pellegrini, Nicoletta

2015-06-01

To develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet. The database was built using the nutritional composition of the products, taking into consideration both the composition of the ingredients and the nutritional information reported on the product label. The nutrient composition of each ingredient was obtained from two Italian databases (European Institute of Oncology and the National Institute for Food and Nutrition). The study developed a food composition database including a total of sixty foods representative of different categories of gluten-free products sold on the Italian market. The composition of the products included in the database is given in terms of quantity of macro- and micronutrients per 100 g of product as sold, and includes the full range of nutrient data present in traditional databases of gluten-containing foods. As expected, most of the products had a high content of carbohydrates and some of them can be labelled as a source of fibre (>3 g/100 g). Regarding micronutrients, among the products considered, breads, pizzas and snacks were especially very high in Na content (>400-500 mg/100 g). This database provides an initial useful tool for future nutritional surveys on the dietary habits of coeliac people.

Dietary fibre: challenges in production and use of food composition data.

PubMed

Westenbrink, Susanne; Brunt, Kommer; van der Kamp, Jan-Willem

2013-10-01

Dietary fibre is a heterogeneous group of components for which several definitions and analytical methods were developed over the past decades, causing confusion among users and producers of dietary fibre data in food composition databases. An overview is given of current definitions and analytical methods. Some of the issues related to maintaining dietary fibre values in food composition databases are discussed. Newly developed AOAC methods (2009.01 or modifications) yield higher dietary fibre values, due to the inclusion of low molecular weight dietary fibre and resistant starch. For food composition databases procedures need to be developed to combine 'classic' and 'new' dietary fibre values since re-analysing all foods on short notice is impossible due to financial restrictions. Standardised value documentation procedures are important to evaluate dietary fibre values from several sources before exchanging and using the data, e.g. for dietary intake research. Copyright © 2012 Elsevier Ltd. All rights reserved.

PRODUCTION OF BIOBUTANOL FROM BIOMASS USING NOVEL MEMBRANE REACTOR

EPA Science Inventory

Food Waste Composition
Team REFUSE first performed sugar and starch assays on food waste from an on-campus cafeteria to determine its composition. The testing of the Chartwells food waste indicated the waste contained approximately 10% sugar and 25-30% starch co...

Mineral composition of commonly consumed ethnic foods in Europe

PubMed Central

Khokhar, Santosh; Garduño-Diaz, Sara D.; Marletta, Luisa; Shahar, Danit R.; Ireland, Jane D.; Jansen-van der Vliet, Martine; de Henauw, Stefaan

2012-01-01

Background Ethnic foods are an integral part of food consumption in Europe contributing towards the overall nutrient intake of the population. Food composition data on these foods are crucial for assessing nutrient intake, providing dietary advice and preventing diseases. Objective To analyse selected minerals in authentic and modified ethnic foods commonly consumed in seven EU member states and Israel. Design A list of ethnic foods commonly consumed in selected European countries was generated, primary samples collected and composite sample prepared for each food, which were analysed for dietary minerals at accredited laboratories. Methods for sampling, analysis, data scrutiny and documentation were based on harmonised procedures. Results New data on 128 ethnic foods were generated for inclusion in the national databases of seven EU countries and Israel within the European Food Information Resource (EuroFIR), an EU Network of Excellence. The Na, K, Ca, P, Mg, Mn, Cl, Fe, Cu, Zn, Se and I contents of 39 foods is presented for the first time in this study. Conclusion The data will serve as an important tool in future national and international food consumption surveys, to target provision of dietary advice, facilitate implementation of policies and inform policymakers, health workers, food industry and researchers. PMID:22768018

Probabilistic modelling of human exposure to intense sweeteners in Italian teenagers: validation and sensitivity analysis of a probabilistic model including indicators of market share and brand loyalty.

PubMed

Arcella, D; Soggiu, M E; Leclercq, C

2003-10-01

For the assessment of exposure to food-borne chemicals, the most commonly used methods in the European Union follow a deterministic approach based on conservative assumptions. Over the past few years, to get a more realistic view of exposure to food chemicals, risk managers are getting more interested in the probabilistic approach. Within the EU-funded 'Monte Carlo' project, a stochastic model of exposure to chemical substances from the diet and a computer software program were developed. The aim of this paper was to validate the model with respect to the intake of saccharin from table-top sweeteners and cyclamate from soft drinks by Italian teenagers with the use of the software and to evaluate the impact of the inclusion/exclusion of indicators on market share and brand loyalty through a sensitivity analysis. Data on food consumption and the concentration of sweeteners were collected. A food frequency questionnaire aimed at identifying females who were high consumers of sugar-free soft drinks and/or of table top sweeteners was filled in by 3982 teenagers living in the District of Rome. Moreover, 362 subjects participated in a detailed food survey by recording, at brand level, all foods and beverages ingested over 12 days. Producers were asked to provide the intense sweeteners' concentration of sugar-free products. Results showed that consumer behaviour with respect to brands has an impact on exposure assessments. Only probabilistic models that took into account indicators of market share and brand loyalty met the validation criteria.

Food sources of sodium, saturated fat and added sugar in the Spanish hypertensive and diabetic population.

PubMed

Guallar-Castillón, Pilar; Muñoz-Pareja, Maritza; Aguilera, Ma Teresa; León-Muñoz, Luz María; Rodríguez-Artalejo, Fernando

2013-07-01

Previous research has shown that the diet of hypertensive and diabetic patients has a low accordance with the main nutritional recommendations, mostly due to the high intake of sodium, saturated fat and added sugars. This is the first study to identify the main food sources of these nutrients in these patients. Cross-sectional study conducted in 2008-2010 in a representative sample of the Spanish adult population, including 2323 patients with hypertension and 635 with diabetes. The habitual diet was assessed using a validated diet history. The intake of sodium, saturated fat and added sugars was estimated with Spanish food composition tables. The hypertensive and diabetic population showed, respectively, an intake of 2.9 and 3.1 g/day of sodium, 26 and 26 g/day of saturated fat, and 33 and 24 g/day of added sugar. In hypertensive and diabetic patients, respectively, most sodium intake came from bread (35%, 34%), raw-cured sausages (15%, 15%), cooked sausages (6%, 7%), and soup (5%, 6%). The main sources of saturated fat were cured cheese (13%, 13%), bakery products (12%, 11%), red meat (10%, 11%), raw-cured sausages (8%, 9%) and whole milk (4%, 4%). The food groups that most contributed to added sugar intake were sugar directly added to coffee and other beverages (27%, 19%), bakery products (15%, 19%), sugary soft drinks (10%, 13%), and whole yogurt (9%, 12%). The main food sources of nutrients were similar in all sex and age groups. In patients with hypertension and diabetes, the intake of sodium, saturated fat and added sugar can be substantially reduced by prioritizing low-salt varieties of bread, reducing the consumption of bakery products and sausages, replacing cured cheese and other whole dairy products by low-fat products, using non-sugary sweeteners, and substituting sugar-free soft drinks, or plain water, for sugary sodas. Copyright © 2013 Elsevier Ireland Ltd. All rights reserved.

Usual dietary intakes of selected trace elements (Zn, Cu, Mn, I, Se, Cr, and Mo) and biotin revealed by a survey of four-season 7-consecutive day weighed dietary records in middle-aged Japanese dietitians.

PubMed

Imaeda, Nahomi; Kuriki, Kiyonori; Fujiwara, Nakako; Goto, Chiho; Tokudome, Yuko; Tokudome, Shinkan

2013-01-01

We aimed to identify food sources of selected trace elements (Zn, Cu, Mn, I, Se, Cr, Mo) and biotin in the Japanese diet and to assess usual dietary intakes based on the ratios of within-person to between-person variance. Subjects were 98 middle-aged dietitians living in central Japan who participated in a survey of four-season 7 consecutive day weighed diet records. Based on the latest Standard Tables of Food Composition in Japan published in 2010, food sources of selected nutrients were located according to a contribution analysis, and computed usual dietary intakes. Dietary intakes were checked with the Dietary Reference Intakes for Japanese 2010. Prevalence of inadequacy in a group was determined using the Estimated Average Requirement cut-point method. The major contributors to selected trace elements and biotin were not only meat and milk, but also traditional Japanese food items, including rice, tofu and tofu products, fish, seaweed, chicken eggs, fermented soy bean seasonings, and green tea. Medians of usual intakes were estimated for Zn (men 8.9 mg, women 8.4 mg), Cu (1.32 mg, 1.21 mg), Mn (3.73 mg, 3.76 mg), I (312 μg, 413 μg), Se (97 μg, 94 μg), Cr (10 μg, 9 μg), Mo (226 μg, 184 μg), and biotin (51.7 μg, 47.6 μg). The prevalence of inadequacy of dietary intakes was high for Zn, Cu and Cr. Regarding I, the proportion above the Tolerant Upper Level was overestimated based on the crude mean value. We first identified food sources of selected trace elements and biotin in the Japanese diet, and assessed the usual intakes.

Securing food from field to table: what can we do?

PubMed

Li, Duo; Wahlqvist, Mark L

2011-01-01

Food security has emerged as one of the most pressing socio-economic and health issues of our time. While the formal processes of international and national governance are short-changing the need for action, an increasing number of professional science-based organisations are rallying to reduce the presence and risks of food insecurity. Examples are the Food in Health Security Network (FIHS) for the Asia Pacific region and the 'Healthy Agriculture, Healthy Nutrition, Healthy People’ initiative of the World Council on Genetics, Nutrition and Fitness for Health. The common denominator is the threat to ecosytems which are intrinsic to food and health systems. To increase their prospects for sustainability and health promotion, coordinated partnerships between agriculture and health as well as other sectors are imperative.

Reevaluation of Monier-Williams method for determining sulfite in food

DOE Office of Scientific and Technical Information (OSTI.GOV)

Warner, C.R.; Daniels, D.H.; Joe, F.L. Jr.

The Monier-Williams distillation procedure has a long history of successful use for determining sulfite in fruit products and wine; however, a systematic evaluation of its accuracy and precision with other food matrices has not been undertaken. The authors found that Monier-Williams distillation yielded >90% recovery of sulfite added to foods such as table grapes, hominy, dried mangoes, and lemon juice. Less than 85% recovery was obtained with broccoli, soda crackers, cheese-peanut butter crackers, mushrooms, and potato chips. These results may, in fact, accurately reflect the residual levels of sulfite if a portion of the sulfite undergoes irreversible reaction with somemore » food components. Analysis of commercial food products gave sulfite levels as 25 ppm in cream sherry.« less

A Mechanistic Study of Failure of Concrete Subjected to Cyclic Thermal Loads

DTIC Science & Technology

1991-07-01

After Cooling due to Shrinkage ............... 27 ix LIST OF TABLES TABLE I. Cleavage Strength of Composite Samples Prepared with Different Kinds of...microcracking - a possible fatigue mechanism - due to heating and cooling . Therefore the first part of the experimental program concentrated on obtaining...propagation of cracks (7). For temperatures up to 662F cracking happens during the cooling phase, for temperatures above 842F the majority of cracking takes

Influence of food intrinsic complexity on Listeria monocytogenes growth in/on vacuum-packed model systems at suboptimal temperatures.

PubMed

Baka, Maria; Noriega, Estefanía; Van Langendonck, Kristof; Van Impe, Jan F

2016-10-17

Food intrinsic factors e.g., food (micro)structure, compositional and physicochemical aspects, which are mutually dependent, influence microbial growth. While the effect of composition and physicochemical properties on microbial growth has been thoroughly assessed and characterised, the role of food (micro)structure still remains unravelled. Most studies on food (micro)structure focus on comparing planktonic growth in liquid (microbiological) media with colonial growth in/on solid-like systems or on real food surfaces. However, foods are not only liquids or solids; they can also be emulsions or gelled emulsions and have complex compositions. In this study, Listeria monocytogenes growth was studied on the whole spectrum of (micro)structure, in terms of food (model) systems. The model systems varied not only in (micro)structure, which was the target of the study, but also in compositional and physicochemical characteristics, which was an inevitable consequence of the (micro)structural variability. The compositional and physicochemical differences were mainly due to the presence or absence of fat and gelling agents. The targeted (micro)structures were: i) liquids, ii) aqueous gels, iii) emulsions and iv) gelled emulsions. Furthermore, the microbial dynamics were studied and compared in/on all these model systems, as well as on a compositionally predefined canned meat, developed in order to have equal compositional level to the gelled emulsion model system and represent a real food system. Frankfurter sausages were the targeted real foods, selected as a case study, to which the canned meat had similar compositional characteristics. All systems were vacuum packed and incubated at 4, 8 and 12°C. The most appropriate protocol for the preparation of the model systems was developed. The pH, water activity and resistance to penetration of the model systems were characterised. Results indicated that low temperature contributes to growth variations among the model systems. Additionally, the firmer the solid system, the faster L. monocytogenes grew on it. Finally, it was found that L. monocytogenes grows faster on canned meat and real Frankfurters, as found in a previous study, followed by liquids, aqueous gels, emulsions and gelled emulsions. This observation indicates that all model systems, developed in this study, underestimated L. monocytogenes growth. Despite some limitations, model systems are overall advantageous and therefore, their validation is always recommended prior to further use. Copyright © 2016. Published by Elsevier B.V.

21 CFR 888.3490 - Knee joint femorotibial metal/composite non-constrained cemented prosthesis.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Knee joint femorotibial metal/composite non-constrained cemented prosthesis. 888.3490 Section 888.3490 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices...

21 CFR 888.3500 - Knee joint femorotibial metal/composite semi-constrained cemented prosthesis.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Knee joint femorotibial metal/composite semi-constrained cemented prosthesis. 888.3500 Section 888.3500 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices...

21 CFR 888.3500 - Knee joint femorotibial metal/composite semi-constrained cemented prosthesis.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Knee joint femorotibial metal/composite semi-constrained cemented prosthesis. 888.3500 Section 888.3500 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices...

21 CFR 888.3490 - Knee joint femorotibial metal/composite non-constrained cemented prosthesis.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Knee joint femorotibial metal/composite non-constrained cemented prosthesis. 888.3490 Section 888.3490 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices...

21 CFR 888.3490 - Knee joint femorotibial metal/composite non-constrained cemented prosthesis.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Knee joint femorotibial metal/composite non-constrained cemented prosthesis. 888.3490 Section 888.3490 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices...

21 CFR 888.3500 - Knee joint femorotibial metal/composite semi-constrained cemented prosthesis.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Knee joint femorotibial metal/composite semi-constrained cemented prosthesis. 888.3500 Section 888.3500 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices...

Rheological characterisation of biologically treated and non-treated putrescible food waste.

PubMed

Baroutian, Saeid; Munir, M T; Sun, Jiyang; Eshtiaghi, Nicky; Young, Brent R

2018-01-01

Food waste is gaining increasing attention worldwide due to growing concerns over its environmental and economic costs. Understanding the rheological behaviour of food waste is critical for effective processing so rheological measurements were carried out for different food waste compositions at 25, 35 and 45 °C. Food waste samples of various origins (carbohydrates, vegetables & fruits, and meat), anaerobically digested and diluted samples were used in this study. The results showed that food waste exhibits shear-thinning flow behaviour and viscosity of food waste is a function of temperature and composition. The composition of food waste affected the flow properties. Viscosity decreased at a given temperature as the proportion of carbohydrate increased. This may be due to the high water content of vegetable & fruits as the total solids fraction is likely to be a key controlling factor of the rheology. The Herschel-Bulkley model was used successfully to model food waste flow behaviour. Also, a higher strain was needed to break down the structure of the food waste as digestion time increased. Copyright © 2017 Elsevier Ltd. All rights reserved.

[Food habits and body composition of Spanish elite athletes in combat sports].

PubMed

Ubeda, N; Palacios Gil-Antuñano, N; Montalvo Zenarruzabeitia, Z; García Juan, B; García, A; Iglesias-Gutiérrez, E

2010-01-01

There is a scarcity of information about the dietary intake and food selection of combat sport people. Optimizing nutritional status, body weight, and body composition are key factors for their performance. The assessment of dietary intake, food habits, and body composition in elite combat sport people. 22 sportsmen were recruited from the Spanish National Teams of Tae kwon do, Judo, and Boxing. Food intake (FFQ), food habits and body composition (DXA and Bioimpedance) were analyzed. Weight and body composition of the individuals assessed were similar to that previously described, although almost half of them were moderately over their desired competition weight. A lower than the recommended intake of vegetables (77% of individuals), cereals, bread, rice, potatoes, and pasta (73%), while red meat and derivatives intake exceeded the recommendations. Their main preferences were pasta, meat, and cereals. Legumes, vegetables, and fish were their main dislikes. A statistically significant relationship between food preferences and intakes was only observed for legumes, yogurt, and nuts. The athletes reported that reducing the intake of biscuits and confectionery (68% of individuals), high-fat foods (36%), and/or bread (27%) would be a good dietetic strategy for losing weight. None of them reported that voluntary dehydration would be a good strategy for this purpose. food offer to which this sport people have access and their choices are adequate, although the intake of some food groups (vegetables, red meat and derivatives) does not follow the recommendations. Their body weight slightly exceeds their competition weight, what it is frequently found in these sports. Nevertheless, their knowledge about nutrition and dietetics applied to exercise are acceptable.

Deep-frying food in extra virgin olive oil: a study by (1)H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium.

PubMed

Martínez-Yusta, Andrea; Guillén, María Dolores

2014-05-01

Three series of fourteen deep-frying experiments on three foods of very different compositions were carried out using extra virgin olive oil as the original frying medium. The aim of the study was to establish how the nature of the food being fried influences the composition of the frying medium. The changes in the composition of the frying media referred to the evolution of molar percentage of the different kinds of acyl groups, as well as to the evolution of the concentration of newly formed compounds such as aldehydes, epoxystearyl groups, primary and secondary alcohols were monitored in a simultaneous way by (1)H NMR spectroscopy. Changes due to hydrolytic processes were also considered. In addition, the evolution of the Iodine Value and percentage in weight of polar compounds was also analysed. The influence of food lipids migration to the frying medium on the composition of this latter was evidenced. Copyright © 2013 Elsevier Ltd. All rights reserved.

Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health.

PubMed

Stephen, Alison M; Champ, Martine M-J; Cloran, Susan J; Fleith, Mathilde; van Lieshout, Lilou; Mejborn, Heddie; Burley, Victoria J

2017-12-01

Research into the analysis, physical properties and health effects of dietary fibre has continued steadily over the last 40-50 years. From the knowledge gained, countries have developed guidelines for their populations on the optimal amount of fibre to be consumed each day. Food composition tables from many countries now contain values for the dietary fibre content of foods, and, from these, combined with dietary surveys, population intakes have been determined. The present review assessed the uniformity of the analytical methods used, health claims permitted, recommendations and intakes, particularly from national surveys across Europe and around the world. It also assessed current knowledge on health effects of dietary fibre and related the impact of different fibre types on health. The overall intent was to be able to provide more detailed guidance on the types of fibre which should be consumed for good health, rather than simply a total intake figure, the current situation. Analysis of data indicated a fair degree of uniformity in the definition of dietary fibre, the method used for analysis, the recommended amount to be consumed and a growing literature on effects on digestive health and disease risk. However, national dietary survey data showed that intakes do not reach recommendations and very few countries provide guidance on the types of fibre that are preferable to achieve recommended intakes. Research gaps were identified and ideas suggested to provide information for more detailed advice to the public about specific food sources that should be consumed to achieve health benefits.

Assessment of Nutrient Status in Athletes and the Need for Supplementation.

PubMed

Larson-Meyer, D Enette; Woolf, Kathleen; Burke, Louise

2018-03-01

Nutrition assessment is a necessary first step in advising athletes on dietary strategies that include dietary supplementation, and in evaluating the effectiveness of supplementation regimens. Although dietary assessment is the cornerstone component of the nutrition assessment process, it should be performed within the context of a complete assessment that includes collection/evaluation of anthropometric, biochemical, clinical, and environmental data. Collection of dietary intake data can be challenging, with the potential for significant error of validity and reliability, which include inherent errors of the collection methodology, coding of data by dietitians, estimation of nutrient composition using nutrient food tables and/or dietary software programs, and expression of data relative to reference standards including eating guidance systems, macronutrient guidelines for athletes, and recommended dietary allowances. Limitations in methodologies used to complete anthropometric assessment and biochemical analysis also exist, as reference norms for the athlete are not well established and practical and reliable biomarkers are not available for all nutrients. A clinical assessment collected from history information and the nutrition-focused physical exam may help identify overt nutrient deficiencies but may be unremarkable in the well-trained athlete. Assessment of potential food-drug interactions and environmental components further helps make appropriate dietary and supplement recommendations. Overall, the assessment process can help the athlete understand that supplement intake cannot make up for poor food choices and an inadequate diet, while a healthy diet helps ensure maximal benefit from supplementation. Establishment of reference norms specifically for well-trained athletes for the nutrition assessment process is a future research priority.

Estimations of daily energy and nutrient availability based on nationally representative household budget survey data. The Data Food Networking (DAFNE) project.

PubMed

Naska, A; Oikonomou, E; Trichopoulou, A; Wagner, K; Gedrich, K

2007-12-01

To describe a cost-efficient method for estimating energy and nutrient availability using household budget survey (HBS) data. Four different approaches were tested and the results were compared with published nutrient intake data. The selected method was exemplarily applied in German and Greek data. Germany, 1998; Greece, 1998/99. Nationally representative HBSs. Comparisons showed that HBS-based estimates were generally close to intake data when results were presented as contributions to daily energy intake. Daily energy and protein availabilities were similar in Germany and Greece. Differences were observed in the availability of carbohydrates (German households reported a 5 percentage points higher contribution to daily energy availability) and lipids (Greek households recorded higher values for total fat, but lower values for saturated fat). Meat, added lipids and potatoes were important energy suppliers in Germany, whereas in Greece the first three energy suppliers were added lipids, cereals and meat. In both countries, meat, cereals, milk and cheese were important protein sources and cereals, potatoes, fruits and nuts contributed more than 60% of the daily carbohydrate availability. Added lipids were the major source of fat in the daily diet of both countries, but their contribution amounted to less than one-third in Germany and two-thirds in Greece. National HBS data can be used for monitoring and comparing nutrient availability among representative population samples of different countries. The ground is set for the development of a harmonised food composition table to be applied to HBS food data at international level.

Food Composition Database Format and Structure: A User Focused Approach

PubMed Central

Clancy, Annabel K.; Woods, Kaitlyn; McMahon, Anne; Probst, Yasmine

2015-01-01

This study aimed to investigate the needs of Australian food composition database user’s regarding database format and relate this to the format of databases available globally. Three semi structured synchronous online focus groups (M = 3, F = 11) and n = 6 female key informant interviews were recorded. Beliefs surrounding the use, training, understanding, benefits and limitations of food composition data and databases were explored. Verbatim transcriptions underwent preliminary coding followed by thematic analysis with NVivo qualitative analysis software to extract the final themes. Schematic analysis was applied to the final themes related to database format. Desktop analysis also examined the format of six key globally available databases. 24 dominant themes were established, of which five related to format; database use, food classification, framework, accessibility and availability, and data derivation. Desktop analysis revealed that food classification systems varied considerably between databases. Microsoft Excel was a common file format used in all databases, and available software varied between countries. User’s also recognised that food composition databases format should ideally be designed specifically for the intended use, have a user-friendly food classification system, incorporate accurate data with clear explanation of data derivation and feature user input. However, such databases are limited by data availability and resources. Further exploration of data sharing options should be considered. Furthermore, user’s understanding of food composition data and databases limitations is inherent to the correct application of non-specific databases. Therefore, further exploration of user FCDB training should also be considered. PMID:26554836

Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility.

PubMed

D'Antuono, Isabella; Bruno, Angelica; Linsalata, Vito; Minervini, Fiorenza; Garbetta, Antonella; Tufariello, Maria; Mita, Giovanni; Logrieco, Antonio F; Bleve, Gianluca; Cardinali, Angela

2018-05-15

The effects of fermentation by autochthonous microbial starters on phenolics composition of Apulian table olives, Bella di Cerignola (BDC), Termite di Bitetto (TDB) and Cellina di Nardò (CEL) were studied, highlighting also the cultivars influence. In BDC with starter, polyphenols amount doubled compared with commercial sample, while in TDB and CEL, phenolics remain almost unchanged. The main phenolics were hydroxytyrosol, tyrosol, verbascoside and luteolin, followed by hydroxytyrosol-acetate detected in BDC and cyanidine-3-glucoside and quercetin in CEL. Scavenger capacity in both DPPH and CAA assays, assessed the highest antioxidant effect for CEL with starters (21.7 mg Trolox eq/g FW; 8.5 μmol hydroxytyrosol eq/100 g FW). The polyphenols were highly in vitro bioaccessible (>60%), although modifications in their profile, probably for combined effect of environment and microorganisms, were noted. Finally, fermented table olives are excellent source of health promoting compounds, since hydroxytyrosol and tyrosol are almost 8 times more than in olive oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

The new on-line Czech Food Composition Database.

PubMed

Machackova, Marie; Holasova, Marie; Maskova, Eva

2013-10-01

The new on-line Czech Food Composition Database (FCDB) was launched on http://www.czfcdb.cz in December 2010 as a main freely available channel for dissemination of Czech food composition data. The application is based on a complied FCDB documented according to the EuroFIR standardised procedure for full value documentation and indexing of foods by the LanguaL™ Thesaurus. A content management system was implemented for administration of the website and performing data export (comma-separated values or EuroFIR XML transport package formats) by a compiler. Reference/s are provided for each published value with linking to available freely accessible on-line sources of data (e.g. full texts, EuroFIR Document Repository, on-line national FCDBs). LanguaL™ codes are displayed within each food record as searchable keywords of the database. A photo (or a photo gallery) is used as a visual descriptor of a food item. The application is searchable on foods, components, food groups, alphabet and a multi-field advanced search. Copyright © 2013 Elsevier Ltd. All rights reserved.

21 CFR 177.1900 - Urea-formaldehyde resins in molded articles.

Code of Federal Regulations, 2014 CFR

2014-04-01

.... Tetrachlorophthalic acid anhydride Do. Zinc stearate For use as lubricant. (c) The finished food-contact article, when... temperature characterizing the conditions of its intended use as determined from tables 1 and 2 of § 175.300(d...

Chemical composition of fat and oil products

USDA-ARS?s Scientific Manuscript database

Fats and oils are an important dietary component, and contribute to the nutritional and sensory quality of foods. This chapter focuses on the chemical composition of fats and oils, and how these compositions affect the functional properties of fats and oils in foods. The focus will remain on the mos...

Mineral Composition of Food Rations for Testers of the Biological Life Support System,

DTIC Science & Technology

Mineral composition of a diurnal food ration made up predominantly of lyophilized products and of the same ration after replacement of its vegetable...final results prove that as concerns the phosphorus, magnesium, sulphur, potassium, sodium, and calcium levels the compositions of the ration under

Physical Activity, Body Composition, and Perceived Quality of Life of Adults with Visual Impairments

ERIC Educational Resources Information Center

Holbrook, Elizabeth A.; Caputo, Jennifer L.; Perry, Tara L.; Fuller, Dana K.; Morgan, Don W.

2009-01-01

Relatively little is known about the health and fitness of adults with visual impairments. This article documents the physical activity levels and body-composition profiles of young and middle-aged adults with visual impairments and addresses the concomitant effects of these factors on perceived quality of life. (Contains 2 tables.)

Times and locations of explosions; U.S. Geological Survey 1962 field season

USGS Publications Warehouse

Roller, John C.

1962-01-01

The U.S. Geological Survey detonated 86 large charges of chemical explosives in the western United States from 6 June to 9 August 1962, in a study of crustal structure in the western United States. This Technical Letter consists of two tables containing information about these explosions. Table I gives a brief geographical description of the shotpoints, and Table II gives the date, time, location, charge size, surface elevation, and some general information about the shots. In the Remarks column (Table II), the configuration and depth of most of the charges are given. This part of the table is not complete, as some of this information has not yet been compiled. Three types of explosives were used in the program. These were: Nitramon WW, a carbo-nitrate blasting agent; Composition B, a mixture of RDX and TNT; and Tovex-Gel, a non-nitroglycerin blasting slurry. The loading, firing, and surveying was done by United ElectroDynamics, Inc., of Pasadena, California. The timing was done by the U.S. Geological Survey.

Regional Monitoring Plan for the Detection of Allergens in Food from Campania Region. First Year Monitoring Results

PubMed Central

Biondi, Loredana; Pellicanò, Roberta; Caligiuri, Vincenzo; Nava, Donatella

2014-01-01

Food allergens are substances able to induce an abnormal immunological response in sensitive individuals. The presence of allergens in food must be reported in tables (Directive 2003/89/EC). In this study we report the data of a monitoring plan carried out in the Campania Region during the 2012 for the detection of allergens (ovoalbumine and β-lattoglobulin) in food of different origin. The analisys were performed by means of ELISA assays. The percentage of analyzes with the presence of allegens not declared on the label is 4.3%, out of a total of 208 analyzes. It is therefore important to continue monitoring activities by the competent Authorities. PMID:27800313

Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and Beverage Reformulation: Results from Five National Food Composition Databases.

PubMed

Combet, Emilie; Vlassopoulos, Antonis; Mölenberg, Famke; Gressier, Mathilde; Privet, Lisa; Wratten, Craig; Sharif, Sahar; Vieux, Florent; Lehmann, Undine; Masset, Gabriel

2017-04-21

Nutrient profiling ranks foods based on their nutrient composition, with applications in multiple aspects of food policy. We tested the capacity of a category-specific model developed for product reformulation to improve the average nutrient content of foods, using five national food composition datasets (UK, US, China, Brazil, France). Products ( n = 7183) were split into 35 categories based on the Nestlé Nutritional Profiling Systems (NNPS) and were then classified as NNPS 'Pass' if all nutrient targets were met (energy (E), total fat (TF), saturated fat (SFA), sodium (Na), added sugars (AS), protein, calcium). In a modelling scenario, all NNPS Fail products were 'reformulated' to meet NNPS standards. Overall, a third (36%) of all products achieved the NNPS standard/pass (inter-country and inter-category range: 32%-40%; 5%-72%, respectively), with most products requiring reformulation in two or more nutrients. The most common nutrients to require reformulation were SFA (22%-44%) and TF (23%-42%). Modelled compliance with NNPS standards could reduce the average content of SFA, Na and AS (10%, 8% and 6%, respectively) at the food supply level. Despite the good potential to stimulate reformulation across the five countries, the study highlights the need for better data quality and granularity of food composition databases.

International collaborative project to compare and track the nutritional composition of fast foods.

PubMed

2012-07-27

Chronic diseases are the leading cause of premature death and disability in the world with over-nutrition a primary cause of diet-related ill health. Excess quantities of energy, saturated fat, sugar and salt derived from fast foods contribute importantly to this disease burden. Our objective is to collate and compare nutrient composition data for fast foods as a means of supporting improvements in product formulation. Surveys of fast foods will be done in each participating country each year. Information on the nutrient composition for each product will be sought either through direct chemical analysis, from fast food companies, in-store materials or from company websites. Foods will be categorized into major groups for the primary analyses which will compare mean levels of saturated fat, sugar, sodium, energy and serving size at baseline and over time. Countries currently involved include Australia, New Zealand, France, UK, USA, India, Spain, China and Canada, with more anticipated to follow. This collaborative approach to the collation and sharing of data will enable low-cost tracking of fast food composition around the world. This project represents a significant step forward in the objective and transparent monitoring of industry and government commitments to improve the quality of fast foods.

The Role of Water Consumption on Consumption of the Ration, Cold Weather

DTIC Science & Technology

1989-02-22

like slightly) on the scale. The items with the highest ratings were mostly in the sweet dessert category, including the fig bar (8.1), the blueberry...higher percentages of the sweet dessert items. Table 8 Mean 4cceptance of RCW Items Item: Hedonic Rating* Previous Ratinga Oatmeal (Apple & Cinnamon) 6.7...4.3 5.4 Ease of Heating 3.9 --- Taste of Food 5.1 6.2 Appearance of Food 4.6 6.3 Amount of Food per Daily Pack 3.6 4.6 Variety per Daily Pack 4.3 5.3

A novel processed food classification system applied to Australian food composition databases.

PubMed

O'Halloran, S A; Lacy, K E; Grimes, C A; Woods, J; Campbell, K J; Nowson, C A

2017-08-01

The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups. © 2017 The British Dietetic Association Ltd.

21 CFR 26.17 - Role and composition of the Joint Sectoral Committee.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Role and composition of the Joint Sectoral Committee. 26.17 Section 26.17 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... informed of the agenda and conclusions of meetings of the Joint Sectoral Committee. ...

21 CFR 26.17 - Role and composition of the Joint Sectoral Committee.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Role and composition of the Joint Sectoral Committee. 26.17 Section 26.17 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... informed of the agenda and conclusions of meetings of the Joint Sectoral Committee. ...

21 CFR 26.17 - Role and composition of the Joint Sectoral Committee.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Role and composition of the Joint Sectoral Committee. 26.17 Section 26.17 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... informed of the agenda and conclusions of meetings of the Joint Sectoral Committee. ...

21 CFR 26.17 - Role and composition of the Joint Sectoral Committee.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Role and composition of the Joint Sectoral Committee. 26.17 Section 26.17 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... informed of the agenda and conclusions of meetings of the Joint Sectoral Committee. ...

21 CFR 26.17 - Role and composition of the Joint Sectoral Committee.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Role and composition of the Joint Sectoral Committee. 26.17 Section 26.17 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... informed of the agenda and conclusions of meetings of the Joint Sectoral Committee. ...

21 CFR 888.3340 - Hip joint metal/composite semi-constrained cemented prosthesis.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Hip joint metal/composite semi-constrained cemented prosthesis. 888.3340 Section 888.3340 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices § 888.3340...

21 CFR 888.3100 - Ankle joint metal/composite semi-constrained cemented prosthesis.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Ankle joint metal/composite semi-constrained cemented prosthesis. 888.3100 Section 888.3100 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices § 888.3100...

21 CFR 888.3340 - Hip joint metal/composite semi-constrained cemented prosthesis.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Hip joint metal/composite semi-constrained cemented prosthesis. 888.3340 Section 888.3340 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices § 888.3340...

21 CFR 888.3340 - Hip joint metal/composite semi-constrained cemented prosthesis.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Hip joint metal/composite semi-constrained cemented prosthesis. 888.3340 Section 888.3340 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices § 888.3340...

21 CFR 888.3100 - Ankle joint metal/composite semi-constrained cemented prosthesis.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Ankle joint metal/composite semi-constrained cemented prosthesis. 888.3100 Section 888.3100 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices § 888.3100...

21 CFR 888.3100 - Ankle joint metal/composite semi-constrained cemented prosthesis.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Ankle joint metal/composite semi-constrained cemented prosthesis. 888.3100 Section 888.3100 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES ORTHOPEDIC DEVICES Prosthetic Devices § 888.3100...

9 CFR 355.29 - Composition of certified products for dogs, cats, and other carnivora.

Code of Federal Regulations, 2012 CFR

2012-01-01

... for human food purposes; (iii) Certified animal protein supplement may contain not more than 3 percent... protein supplement shall contain not less than 3 percent fat. (2) Certified pet food supplement shall... carnivora. (a) Composition of canned or semi-moist certified maintenance food. (1) Only ingredients which...

9 CFR 355.29 - Composition of certified products for dogs, cats, and other carnivora.

Code of Federal Regulations, 2014 CFR

2014-01-01

... for human food purposes; (iii) Certified animal protein supplement may contain not more than 3 percent... protein supplement shall contain not less than 3 percent fat. (2) Certified pet food supplement shall... carnivora. (a) Composition of canned or semi-moist certified maintenance food. (1) Only ingredients which...

9 CFR 355.29 - Composition of certified products for dogs, cats, and other carnivora.

Code of Federal Regulations, 2013 CFR

2013-01-01

... for human food purposes; (iii) Certified animal protein supplement may contain not more than 3 percent... protein supplement shall contain not less than 3 percent fat. (2) Certified pet food supplement shall... carnivora. (a) Composition of canned or semi-moist certified maintenance food. (1) Only ingredients which...

Discrepancy between the composition of some commercial cat foods and their package labelling and suitability for meeting nutritional requirements.

PubMed

Gosper, E C; Raubenheimer, D; Machovsky-Capuska, G E; Chaves, A V

2016-01-01

To investigate if the label information and nutrient composition of commercial cat foods are accurate and compliant with the Australian Standard (AS 5812-2011) and if they meet the nutritional requirements of an adult cat. A chemical analysis of 10 wet and 10 dry commercial cat foods labelled as 'nutritionally complete' for the adult cat was performed. The results were compared with the package composition values, the Australian Standard and the unique dietary requirements of the cat. In addition, the results of the chemical analysis were compared with the nutrient requirements published by the Association of the American Feed Control Officials and the National Research Council. When compared with the Australian Standard, 9 of the 20 cat foods did not adhere to their 'guaranteed analysis' and 8 did not adhere to the standards for nutrient composition. Also, various deficiencies and excesses of crude protein, crude fat, fatty acid and amino acid were observed in the majority of the cat foods. The results of this study highlight a need for an improved method of ensuring that label information and nutrient composition are accurate and comply with the Australian Standard (AS 5812-2011) to ensure the adult cat's unique dietary requirements are being met by commercial adult cat food. © 2016 Australian Veterinary Association.

Structural Validation of a French Food Frequency Questionnaire of 94 Items.

PubMed

Gazan, Rozenn; Vieux, Florent; Darmon, Nicole; Maillot, Matthieu

2017-01-01

Food frequency questionnaires (FFQs) are used to estimate the usual food and nutrient intakes over a period of time. Such estimates can suffer from measurement errors, either due to bias induced by respondent's answers or to errors induced by the structure of the questionnaire (e.g., using a limited number of food items and an aggregated food database with average portion sizes). The "structural validation" presented in this study aims to isolate and quantify the impact of the inherent structure of a FFQ on the estimation of food and nutrient intakes, independently of respondent's perception of the questionnaire. A semi-quantitative FFQ ( n  = 94 items, including 50 items with questions on portion sizes) and an associated aggregated food composition database (named the item-composition database) were developed, based on the self-reported weekly dietary records of 1918 adults (18-79 years-old) in the French Individual and National Dietary Survey 2 (INCA2), and the French CIQUAL 2013 food-composition database of all the foods ( n  = 1342 foods) declared as consumed in the population. Reference intakes of foods ("REF_FOOD") and nutrients ("REF_NUT") were calculated for each adult using the food-composition database and the amounts of foods self-reported in his/her dietary record. Then, answers to the FFQ were simulated for each adult based on his/her self-reported dietary record. "FFQ_FOOD" and "FFQ_NUT" intakes were estimated using the simulated answers and the item-composition database. Measurement errors (in %), spearman correlations and cross-classification were used to compare "REF_FOOD" with "FFQ_FOOD" and "REF_NUT" with "FFQ_NUT". Compared to "REF_NUT," "FFQ_NUT" total quantity and total energy intake were underestimated on average by 198 g/day and 666 kJ/day, respectively. "FFQ_FOOD" intakes were well estimated for starches, underestimated for most of the subgroups, and overestimated for some subgroups, in particular vegetables. Underestimation were mainly due to the use of portion sizes, leading to an underestimation of most of nutrients, except free sugars which were overestimated. The "structural validation" by simulating answers to a FFQ based on a reference dietary survey is innovative and pragmatic and allows quantifying the error induced by the simplification of the method of collection.

Migration and sensory properties of plastics-based nets used as food-contacting materials under ambient and high temperature heating conditions.

PubMed

Kontominas, M G; Goulas, A E; Badeka, A V; Nerantzaki, A

2006-06-01

Overall migration from a wide range of commercial plastics-based netting materials destined to be used as either meat or vegetable packaging materials into the fatty food simulant isooctane or the aqueous simulant distilled water, respectively, was studied. In addition, sensory tests of representative netting materials were carried out in bottled water in order to investigate possible development of off-odour/taste and discoloration in this food simulant as a result of migration from the netting material. Sensory tests were supplemented by determination of the volatile compounds' profile in table water exposed to the netting materials using SPME-GC/MS. Test conditions for packaging material/food simulant contact and method of overall migration analysis were according to European Union Directives 90/128 (EEC, 1990) and 2002/72 (EEC, 2002). The results showed that for both PET and polyethylene-based netting materials, overall migration values into distilled water ranged between 11.5 and 48.5 mg l(-1), well below the upper limit (60 mg l(-1)) for overall migration values from plastics-packaging materials set by the European Union. The overall migration values from netting materials into isooctane ranged between 38.0 and 624.0 mg l(-1), both below and above the European Union upper limit for migration. Sensory tests involving contact of representative samples with table water under refluxing (100 degrees C/4 h) conditions showed a number of the netting materials produced both off-odour and/or taste as well as discoloration of the food simulant rendering such materials unfit for the packaging of foodstuffs in applications involving heating at elevated temperatures. GC/MS analysis showed the presence of numerous volatile compounds being produced after netting materials/water contact under refluxing conditions. Although it is extremely difficult to establish a clear correlation between sensory off-odour development and GC/MS volatile compounds' profile, it may be postulated that plastics oxidation products such as hexanal, heptanal, octanal and 2,6 di-tert-butylquinone may contribute to off-odour development using commercially bottled table water as a food simulant. Likewise, compounds such as carbon disulfide, [1,1'-biphenyl]-2-ol and propanoic acid, 2 methyl 1-(1,1-dimethyl)-2-methyl-1,3-propanediyl ester probably originating from cotton and rubber components of netting materials may also contribute to off-odour/taste development.

Solving Microbial Spoilage Problems in Processed Foods

NASA Astrophysics Data System (ADS)

Clavero, Rocelle

This chapter surveys common microbial food spoilage processes. The chapter is organized by food products and includes sections addressing spoilage in meat, poultry, fish; dairy products (milk, butter, cheese); beverage products; bakery products; canned foods; fruit and confectionery products; and emulsions. It addresses the isolation and identification of spoilage organisms and provides several case studies as examples. It introduces various organisms responsible for spoilage including Gram-positive lactic acid bacteria, Gram-negative aerobic bacteria, yeasts, molds, and fungal contaminants. Throughout the chapter, attention is given to when, where, and how spoilage organisms enter the food processing chain. Troubleshooting techniques are suggested. The effect (or lack of effect) of heating, dehydration, pH change, cooling, and sealing on various organisms is explained throughout. The chapter contains four tables that connect specific organisms to various spoilage manifestations in a variety of food products.

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

PubMed Central

Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Lee Sylvester, Laura; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

2017-01-01

Background As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose To design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high quality carbohydrates. Methods The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website. Pre and post intervention surveys were completed by restaurant managers and customers completed a brief “intercept” survey. Results Managers (n = 10) reported the table tents and coupons were well received, and several noted improved personal nutrition knowledge. Overall, 4214 coupons were distributed with 1244 (30%) redeemed. Of 300 customers surveyed, 126 (42%) noticed the table tents and of these, 115 (91%) considered the nutrition information helpful, 42 (33%) indicated the information influenced menu items purchased, and 91 (72%) reported the information will influence what they order in the future. Discussion The intervention was well-received by restaurant managers and positively influenced menu item selection by many customers. Translation to Health Education Practice Further research is needed to assess effective strategies for scaling up and sustaining this intervention approach. PMID:28947925