Food Patterns of the Southwest

Nutritional Considerations for Dialysis Vegetarian Patients, Part Two

Background: A patient’s level of satisfaction is considered an essential determinant for quality hospital food services, as it has been linked with nutrient intake and optimum nutritional requirements which contribute significantly to the care and recovery of patients. Objectives: This hospital-based cross-sectional study aims to evaluate the inpatient’s level of satisfaction regarding their therapeutic diets in different wards at AL-Khor hospital - Hamad Medical Corporation (HMC) in the state of Qatar. Methods: The assessment of patients’ satisfaction regarding therapeutic diets of main meals was performed over six months (April-September) 2019, for each patient, on different types of therapeutic diets, was carried out through face-to-face interviews to evaluate his/her response regarding satisfaction dimensions. Satisfaction was measured as general satisfaction, per meal satisfaction, and per satisfaction dimensions. Results: The findings of the study show that most patients (88.6%) were satisfied with their therapeutic diet. Main meals satisfaction was (88.8%,89.4%,87.7%) for breakfast, lunch, and dinner respectively. The highest satisfaction dimension was meal timing (93.2%) while food choices were the lowest satisfied dimension (72.0%). The major issue for the dissatisfaction among patients was food choice and texture (72.0% & 74.2%) respectively. Conclusion: Both patient satisfaction regarding therapeutic diet and the quality of food services at AL-Khor hospital – HMC- Qatar were extremely valuable. all satisfaction dimension’s on dinner meals had the lowest satisfaction compared with breakfast and lunch meals, affecting therapeutic diet overall patients’ satisfaction, which warrants improvement. Keywords : satisfaction level; food choice; food quality; texture, dimensions. DOI: 10.7176/FSQM/119-04 Publication date: September 30 th 2022

Healthy Bodies Healthy Souls is a diabetes prevention program, which aims to increase physical activity, access to healthy foods, and healthy food preparation methods among urban African American (AA) churchgoers. Food purchasing and preparation methods were assessed among AA church members (n=136) from 6 churches in Baltimore City. Pan‐frying in fat was the most frequently used preparation method (17.6%). There was no correlation between BMI and unhealthy cooking methods (deep‐fried, pan‐fried in fat, broiled, baked, or grilled with fat) or healthy cooking methods (pan‐fried without fat, boiled or steamed without added fat, cooked with cooking spray, raw). There was a significant positive association between BMI and total preparation frequency of grouped foods (potatoes, leafy greens, chicken, ground beef, fish, eggs) (r =.173, p =.043) and with total beef preparation frequency (r = .224, p =.008). Total frequency of at‐home food preparation was positively correlated with frequency of unhealthy food purchasing (r =.402, p <0.001). Results suggest that the frequency of home food preparation and types of foods prepared, regardless of preparation methods used, play a role in determining BMI among this population. Efforts to encourage home meal preparation as a means of reducing the obesity epidemic must be accompanied by initiatives to improve cooking methods.Grant Funding Source: The American Diabetes Association

In this study, effects of different cooking and storage methods on free carnitine (l-carnitine) content, in vitro l-carnitine bioaccessibility, and antioxidant capacity of veal longissimus muscle were examined. Four different cooking methods (boiling, frying, baking, and grilling) and six different storage methods (modified atmosphere, spraying antioxidants, ascorbic acid, l-carnitine solutions, freezing, and storage of samples at +4 °C (by covering with stretch film and in resealable commercial refrigerator bags) were applied to veal longissimus muscle. The l-carnitine content of muscle was decreased in all cooking and storage methods significantly (p < 0.05). In vitro bioaccessibility of l-carnitine in cooked samples was in the range of 34.82 ± 17.98–43.39 ± 11.15 %. The best performance in protection of antioxidant capacities of samples was achieved by spraying ascorbic acid onto the surface of the veal muscle (p < 0.05).

To evaluate food choice and eating difficulty experienced by older Greek edentate patients. Three samples of patients seeking provision of replacement dentures were studied. A primary study of urban mainland U1 (n=54) and island rural R1 samples (n=84) was followed by a mainland urban U2 sample (n= 19) in the Secondary study. Greek dental clinics. Semi-structured interviews (SSI) were employed, using both open and closed questions. The primary study used SSI to identify eating difficulty experienced by two culturally different Greek groups. The secondary study established patterns of difficulty for comparisons between an urban Greek population and northern European urban studies. The prevalence of eating difficulty, the degree of difficulty eating specified foods and the exclusion of foods because difficult. Most patients expressed difficulty eating at least one type of food, a high percentage of these patients were willing to eat foods found difficult, while others use particular methods of food preparation that make food easier to eat. Chicken illustrated the importance of specifying the method of cooking when questioning eating difficulties. Roast meats provided insight into the more difficult end of the food range. Raw vegetables were rated difficult. Apples and oranges were also food of particular interest. The semi-structured interview method provides a successful method to identify eating difficulty and food choices by older Greek complete denture wearers. Differences, probably largely cultural, were identified between Greek island rural and mainland urban communities. Greek food choices differed favourably from an English sample, strikingly in that Greek patients report continuing to eat difficult foods despite difficulty eating them. This may be relevant to health data on Greek populations that show better mortality statistics despite adverse factors such as high prevalence of smoking.

Many people assume that vegetables will provide their daily nutrients irrespective of the cooking method. Various cooking methods have an impact on nutrients have an impact on nutrients such as iron and ascorbic acid. This experiment investigated the loss of iron and ascorbic acid (vitamin C) when vegetables were cooked using three different cooking methods: steaming, microwaving, and boiling. The concentration of iron was evaluated using thiocyanate colorimetry, while the concentration of ascorbic acid was determined using a titration process with iodine solution. Microwaving showed the smallest loss of iron and ascorbic acid across all vegetables. Boiling resulted in the greatest loss in iron and ascorbic acid. Considering the importance of vital nutrients such as ascorbic acid and iron, selecting the optimal cooking method will ensure the right level of nutrients after cooking. Future use of this study could include examining the effect of cooking methods on other essential nutrients that have high deficiency rates in the US such as ergocalciferol (vitamin D), calcium, and other minerals in other vegetables and food items.

Folate (vitamin B9,5-methyltetrahydrofolate) and ascorbic acid (AA) (vitamin C) play a key role in human health and wellbeing. It is greatly established that AA is beneficial in preventing scurvy while folate helps in prevention of neural tube defects and congenital malformations. The main sources of these vitamins are fruits and vegetables especially green leafy vegetables including the African Indigenous Vegetables (AIVs). However, these vegetables are consumed after cooking which leads to loss of the vitamins through oxidation, thermal degradation, and leaching. The study aimed at determining the effect of different cooking methods on the retention of AA and folate in cowpea (Vigna unguiculata L. Walp) as affected by different cooking methods. Folate and AA were determined using high pressure liquid chromatography with ultra UV-visible detection, HPLC-UV after extraction of the vitamins from raw and cooked samples. Analysis of Variance (ANOVA) was used to determine difference in nutrients retention by various cooking methods. Significance was imputed at p&lt;0.05. Raw V. unguiculata ontained 45.516±0.649 mg/100g AA and 91.736±0.586 μg/100g folate. The cooked samples of the vegetable contained folate ranging from 40.713±0.081 to 65.128±0.007 μg/100g and AA ranging from 0.719±0.063 to 24.181±0.051 mg/100g of the edible portion of the vegetable. Cooking the vegetable significantly reduced both folate and AA concentration compared to the raw vegetable samples, p&lt;0.05. Frying raw vegetables with onions and tomatoes was found to retain significant folate and AA than boiling the vegetables, p&lt;0.05. Addition of milk resulted in significant retention of folate and significant loss of AA than boiling, p&lt;0.05. Both lye and sodium bicarbonate significantly reduced folate and AA concentration than boiling, with lye causing significant reduction of both vitamins than sodium bicarbonate p&lt;0.05. It is concluded that cooking reduces folate and AA concentration in cowpea (V. unguiculata L. Walp). Additive such as lye and bicarbonate also reduce the concentration of the vitamins. Cooking cowpea leaves with addition of milk and frying with onion and tomatoes retains more folate than boiling. However, AA is significantly lost in the process than when the vegetable is just boiled.

Background: The purpose of this study was to investigate students’ preference for food prepared in university dining halls. The students’ understanding of cooking methods and related health states based on their food choices were also examined. Methodology: A quantitative research method was employed using a one-way analysis of variance. The conceptual model of food choice was used to determine the reasons for students’ preferences for campus food. The study was conducted from September to November 2018; six cooking methods were identified and a record of 98 meals was captured for investigation. Undergraduate students were invited to participate in the investigation and 461 were retained for analysis. Results: Stir-frying is a common method in food preparation, followed by frying. Students had a strong preference for food prepared by baking, frying, and boiling. Less preference was seen for food prepared by steaming and stir-frying. Freshmen students were in favour of college food but their interest declined when they reached senior level. An unhealthy food choice understanding was observed. This understanding may indicate unhealthy perceptions of food intake. Such unhealthy food choice habit does not decrease with increasing age. Conclusion: The food choice decision involves a complex cognition process towards food understanding, mindset, and previous experiences. It will be an undesired consequence if unhealthy food choices are being reinforced because of the unhealthy or not preferred methods of food preparation. This study’s findings indicate such connections, and future studies should analysing food processing and health development.

Freedom of Choice: Updated Dining Practice Standards Call for Diet Liberalization

The effect of cultivar, curing, storage, tissue type, and cooking method on the ascorbic acid (AA), thiamin, riboflavin, and vitamin B6 content of sweetpotato was determined. A simplified and sensitive reverse-phase high performance liquid chromatography (HPLC) methodology was developed for the simultaneous determination of thiamin and riboflavin in sweetpotato. Curing of sweetpotatoes did not significantly change the content of AA, thiamin, and vitamin B6, but resulted in a decrease in riboflavin content. Thiamin and riboflavin contents were mostly stable after curing. However, compared to at harvest, storage for 6 months resulted in a decrease in AA content in cultivars 07-146, Covington, and Beauregard; and a gradual increase in vitamin B6 content in 07-146, Orleans, and Covington. Although 07-146 contained higher vitamin B6 content, no cultivar was superior or inferior for all the vitamins throughout 6 months of storage. Exposure of sweetpotatoes to chilling injury temperatures of 1 °C and 6 °C for 2 or 4 weeks did not result in consistent changes in AA, thiamin, and riboflavin. However, transfer of the low temperature-stored roots to 14 °C for an additional 7 days generally resulted in AA decreases and stable thiamin and riboflavin contents. Water-soluble vitamin concentration differed between tissue types. Leaf tissue contained no detectable amounts of thiamin, but contained the highest concentrations of AA, riboflavin, and vitamin B6. Cooking methods, including microwaving, boiling, and baking resulted in lower AA compared with raw tissue, but in little differences in thiamin, riboflavin, and vitamin B6. The overall results of this research suggest that while AA is detrimentally affected during commonly used sweetpotato cooking methods, and during typical storage conditions, thiamin, riboflavin, and vitamin B6 contents remain mostly stable. Additionally, they confirm previous reports indicating vegetative tissues can be a good source of AA and multiple B vitamins in human diets.

Even though bean varieties are widely consumed all over the world, data related to how cooking methods and in vitro digestion affect bioactive compounds they contain and data related to bioavailability of polyphenols are limited. The aim of the present study was to investigate how some cooking methods and in vitro digestion influence antioxidant activity, total phenols (TP), and total flavonoids (TF) of widely consumed beans in Turkey. Soaking caused a significant decrease (25.61–38.63%) in the bioavailability of TP of dry common beans (CB). Soaking in cold water resulted in a significant decrease in TP bioavailability of dry pinto beans (PB). TF content was well retained in PB cooked without soaking but was not detected in CB after in vitro digestion. CB soaked in hot water and cooked with the addition of NaHCO3 showed the greatest inhibition effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (p<0.05). In vitro digestion caused increase in the antioxidant activity of both CB and PB.

Standardisation of cooking and conditioning methods for preparation of quick cooking germinated brown rice

Ascorbic acid is highly sensitive vitamin to various modes of cooking processes. Ethiopian green collards (Brassica carinata), locally called Ye’abesha Gomen, and cabbage (Brassica oleracea) are important green vegetables for ascorbic acid source in the country. The rate of ascorbic acid degradation in cabbage and Ethiopian green collard was studied employing two processing methods: open-pan and pressure cooking which are highly customized in household cooking. Samples were cooked at 5, 10, 15, 20, 25, 30, and 35 min under each processing method. Ascorbic acid concentration in each sample was determined by using a spectrophotometer at 520 nm wavelength using the standard plot of pure ascorbic acid solution. The initial concentration of ascorbic acid in fresh cabbage and Ethiopian green collard were found to be 33.76 ± 0.58 and 38.14 ± 0.19 mg/100 g, respectively. Well-cooked and edible Ethiopian green collard was obtained at 10 minutes of cooking time by pressure cooking with ascorbic acid retention of 31.8% from its initial contents. However, a cooking time of 25 min was required by the open-pan cooking method with 26.8% ascorbic acid retention. Edible cabbage was attained at 10 and 20 minutes of cooking time by pressure and open-pan cooking methods maintaining 36.9 and 30.9% of ascorbic acid, respectively. Thus, the pressure cooking method required short cooking time for having well-cooked and edible green leafy vegetable with better ascorbic acid retention. The outputs of this work would be helpful to design and control practical thermal processing situations and to minimize the loss of ascorbic acid in green leafy vegetables.

We investigated the effect of cultivation system (conventional or organic), cooking method, and flesh color on the contents of ascorbic acid (AA) and total phenolics (TPs), and on total antioxidant activity (Trolox equivalents, TE) in Solanum tuberosum (potato) tubers. The research material, consisting of 4 potato cultivars, was grown in experimental fields, using organic and conventional systems, at the experimental station in 2012 and 2013. The analysis showed that organically grown potatoes with creamy, light yellow, and yellow flesh had significantly higher TPs than did potatoes grown conventionally. Flesh color and cooking method also affected AA. The greatest losses of AA occurred in yellow-fleshed potatoes grown conventionally and cooked in the microwave; such losses were not observed in potatoes grown organically. A dry cooking method (baking in a microwave) increased the TP contents in potatoes by about 30%, regardless of the flesh color and the production system. TE was significantly higher in organically grown potatoes (raw and cooked in a steamer) than in conventionally grown potatoes. TE and AA contents showed a significant positive correlation, but only in potatoes from the organic system [R2 = 0.686]. By contrast, the positive correlation between TE and TPs was observed regardless of the production system. Therefore, we have identified the effects of farming system, cooking method, and flesh color on the contents of bioactive compounds in potato tubers.

Dietary oils and fats contain different fatty acid compositions that are associated with cardiometabolic disease risk. Despite their influence on disease outcomes, the types of dietary oils and fats predominately used in Australian households remain unknown. The aim of this study was to investigate the use of dietary oils and fats in cooking and food preparation in Australia. Adults living in Australia completed a cross-sectional online survey outlining their current household oil and fat use from July to December 2021. The survey was disseminated via social media platforms and included questions about the types of dietary oils and fats used for different cooking methods and the perceived motivators for choosing the main household oil. A total of 1248 participants responded to the survey. Participants were mostly female (91·6 %) aged between 25 and 44 years (56·7 %). The majority of participants (84·5 %) reported using some form of olive oil as their main source of oil for cooking and food preparation. Almost two-thirds of the sample (65·4 %) reported using extra virgin olive oil (EVOO), mainly in raw food preparation (71·5 %) or savoury baking and roasting (58 %). Fewer households reported using rice bran oil (4·6 %), canola oil (4·3 %) and vegetable oil (1·8 %). Almost half of all participants (49·6 %) identified perceived health benefits as the primary motivating factor for their main choice of oil, followed by sensory preference (46·7 %), versatility (10·2 %) and convenience (8·8 %). Australian adults frequently use olive oil, specifically EVOO, as the main oil for cooking and food preparation in the household.