Breakfast Research Articles

Shops, Markets (Food, Ingredients or Condiments) and Street Food Places in the Precarious Neighborhoods of Port-Bouët in Abidjan

This work is part of the realization of our doctoral thesis whose theme is "Problem of the food and nutritional practices of the urban populations of the precarious districts of Port-Bouët, in Abidjan (Ivory Coast). This study aims to present the characteristics, food and hygiene of shops, markets and street food places in precarious neighborhoods of the municipality of Port-Bouët in Abidjan.The methodology is based on (1) direct observation of the environment of these shops and street food places (2) surveys of the supporters of these shops (questionnaires). In the 65 precarious neighborhoods of Port-Bouët, grouped into seven zones, there are many street food places and they are mostly “open air”. Most of the shops, markets and street food places are located along dusty roads or gutters containing sewage. They open from morning to evening and are generally run by women of foreign origin and some Ivorians. It sells foods for breakfast, lunch, snack and dinner, of African types. Vendors, utensils, cutlery are “relatively good” cleanliness. Some shops and street food places do not have handwashing points. Others give customers the same container filled with water to wash their hands. In short, shops and street food places have poor hygiene that can impact the health of consumers.

FVEstimator: A novel food volume estimator Wellness model for calorie measurement and healthy living

Identifying the calorific value of food requires a correct estimate of its volume and size dimensions. The food volumetric estimation can be done rationally and efficiently by measuring the food dimensions in terms of surface parameters. Food volume estimation can be effectively implemented with a computer vision-based application. The food image size can be estimated for its volumetric and calorific calibration with food area measures. However, studies in this area are limited to finding dimensions of a food item with geometrically regular, irregular, amorphous, and solid food shapes. There is a particular challenge with amorphous food items which do not have any shape and are usually calibrated with subjective container sizes by the dietitians and hence cause relative measures. Instance segmentation techniques are implemented at the pixel level and classify a pixel into a food type leading to higher accuracy in classification and segmentation of food over the background. In this work, mask-based RCNN is employed that helps accurate segmentation of food images with regular and irregular shapes in multi-food dish scenarios. The RCNN based food segmentation is applied as a volume estimator model. It is developed by fine-tuning the pre-trained ResNet model and trained over a dataset of 8 different classes of Indian breakfast food images in all shapes. The estimator model yields a precision of 90.9% for convex-shaped food images, 90.46% for amorphous food images in regular serving containers, and 98.5% to 98.9% for regular shaped (square and circle) food items. The accuracy of the presented volume estimator thus opens opportunities for further research with diverse food types and shapes.

IDF21-0530 Diabetes and Ramadan: Glycemic Care Practices among Patients with Type 2 Diabetes across India, Bangladesh, and Pakistan

Background: Fasting in patients with diabetes is perceived to be challenging. Aim: To identify awareness, practices, and experiences of diabetic patients before and during Ramadan. Method: We conducted an online survey of a convenience sample of 3190 diabetic patients attending 10 clinics from 3 countries, from April 1, 2021– May 31, 2021. The questionnaire, customised to choose vernacular language, comprised 30 questions, that addressed the three main domains: perceived gaps in current knowledge, behaviour and glycemic care practice. Information on socio-demographics characteristics, participation in the past Ramadan, advice from their healthcare providers was collected. Trained healthcare professionals collected the data on one-to-one basis. Data was analysed using GraphPad software. Results: The mean age (years) was 49.6 (SD±12.43, minimum 15, maximum 91, range 76, 95% CI 49.2 to 50.06). Among 3190 participants, 54.3% (n=1734) were females. The highest education level in 60.2 % (n=1921) was high school, followed by graduate (25.2%, n=1921) and postgraduates (14.5%, n=465). 40.1% (n=1281) reported that they did not undergo medical evaluation before Ramadan, while a higher proportion (87.8%, n=2803) intended a medical evaluation after Ramadan. 86.6% (n=2763) reported to fast during the last Ramadan in year 2020 and similar number intended to fast or fasted during Ramadan in 2021. 65.6% (n=2763) reported that diabetes did not pose a medical challenge during fasting in the last Ramadan during pandemic. 53.9 % (n=1721) were only taking oral medications, while 28.3 %(n=904) were on both oral therapy and insulins. 55.6% (n=1775) also had atleast one comorbidity due to hypertension, stroke, CKD or CHD. 31.1% (n=994) and 32% (n=1022) were not aware that during Ramadan there is increased risk of hypoglycemia and dehydration, respectively. 81% (n=2587) patients perceive that Ramadan helps to control diabetes. 77.8% (n=2482) were confident to control blood sugar levels during Ramadan. 78.2% (n=2497) are confident to fast during the whole month of Ramadan. 40.3% (n=1287) considered diabetes medication as barrier to fast, while 43.1% (n=1376) perceived finger pricking for glucose monitoring would break fast. 54.7% (n=1748) regularly monitor their blood glucose during non-fasting hours. 75.6 % (n=2413) practiced Tarawih regularly and similar number followed medical advice to alter the timing, dose, or frequency of anti-diabetic medications. 15.9% (n=508) do not have predawn meal (Suhūr). Iftar included calorie dense food for 66.5% (n=2124). 83.9% (n=2678) at Iftar, would prefer to eat a healthier, less calorie food. Discussion: Substantial number of patients consider that fasting helps to control diabetes. Diabetes education among these patients is necessary to allay the myths regarding hypoglycemia, side effects of the medications, fingerpicking and emphasize the importance of meal at Suhur. Pre-Ramadan medical evaluation needs to be encouraged to enable a better and healthier fasting experience during Ramadan.

Positive impact of pre-Ramadan education on glycemic control and reducing risk of hypoglycemia in type 2 diabetic elderly patients during COVID 19 pandemic

BackgroundElderly patients have higher risks for complications during Ramadan fasting. Educating patients is essential for fasting safely. AimTo evaluate the impact of pre-Ramadan education in reducing risk of hypoglycemia and achieving glycemic control in elderly. MethodsA prospective study carried out in outpatients clinics of Internal Medicine department in Assiut university hospital. It included 316 type 2 diabetic patients who intended to fast. They were grouped into 2 groups; < 65 years and ≥ 65 years patients. The patients received pre-Ramadan individual education sessions. A semi-structured questionnaire was used to collect the data to stratify the risk of fasting. The study was carried out in 3 phases. Assessment of hypoglycemia and biochemical parameters after the education was the primary outcome. ResultsFasting blood glucose decreased during and after Ramadan in elderly significantly (p = 0.0001). The patients who achieved fasting blood glucose less than 8 mmol/L increased from 29.3% to 46.6% after Ramadan in elderly patients. HbA1c decreased significantly after Ramadan (p = 0.001). The main cause of breaking fast was hypoglycemia in both groups; 9% vs.7.7% in patients < 65 and ≥ 65 years respectively. The waist circumference showed significant decrease in patient with 65 years old or more (p = 0.05). Total cholesterol and LDL increased with no statistical significance in patients ≥ 65 years (p = 0.512, 0.470). Both groups showed improvement of HDL cholesterol during and after Ramadan (P = 0.0001). ConclusionPre-fasting education had positive impact on decreasing the risk of symptomatic hypoglycemia in elderly diabetic patients.

Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants

Traditional fermented foods with unique nutritional profiles are affordable and accessible dietary sources that support basic nutritional needs of many communities around the world. Ogi is a fermented combined cereal (Maize/Sorghum/other Millets) -based food of Nigeria and Sub-Saharan Africa, widely used as breakfast food for adults and weaning food for infants. However, during Ogi processing from cereal grains into slurries, significant losses of essential nutrients occurs, which affect overall nutritional quality. Therefore, improving specific health-targeted functional qualities of Ogi using novel food synergies with local plant based edible sources that are rich in essential nutrients and other health protective bioactives have significant dietary and health relevance. In this study, locally grown underutilized edible plants, like tigernut (Cyperus esculentus) and sesame (Sesamum indicum L.) seeds in different proportions (20 and 30 g) were separately synergized into maize and sorghum (80 and 70 g) and these food synergies were allowed to ferment spontaneously for 48 h. Physiochemical properties, proximate composition, and microbial population count of fermented food synergies were investigated at 0, 24, and 48 h time points. Additionally, total soluble phenolic content, phenolic profile, antioxidant activity, and anti-hyperglycemic property relevant α-glucosidase enzyme inhibitory activity of dried fermented food synergies were determined using rapid in vitro assay models. Food synergy with sesame seeds and natural fermentation resulted in improvement of crude protein, fat, and vitamin C content in both maize and sorghum based Ogi. Furthermore, higher soluble phenolic content and high antioxidant activity were observed in food synergies with sesame seeds and specifically after 24 h of fermentation. High anti-hyperglycemic property relevant α-glucosidase enzyme inhibitory activity was also observed in fermented sorghum synergized with sesame seeds and tigernut. Therefore, integration of food synergy into traditional fermentation process is an effective bioprocessing strategy to improve overall nutritional profile and human health protective functional qualities in cereal-based fermented foods like Ogi targeting dietary and health benefits of wider communities.

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

The baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes were investigated by three hydrocolloids (sodium alginate, soluble soybean polysaccharide, and xanthan gum). For Chinese pancake dough, the three hydrocolloids raised both G′ and G″. The three hydrocolloids enhanced the specific volume of fresh Chinese pancakes to varying degrees and reduced baking loss, peak viscosity, and setback. Sodium alginate and soluble soybean polysaccharide were more effective in keeping the moisture content of storage Chinese pancakes (4°C, 4 days) while also lowering the staling rate (from 2384.3 g/d to 1192.8 g/d for 0.8% SA pancake and 1215.0 g/d for 0.8% SP) and hardness. According to these findings, sodium alginate (0.8% addition) and soluble soybean polysaccharides (0.8% addition) improved the baking characteristic and inhibited starch retrogradation of Chinese pancakes efficiently. From traditional breakfast food, Chinese pancakes are increasingly becoming commercialized. As a result of this study, sodium alginate (0.8% addition) and soluble soybean polysaccharide (0.8% addition) are recommended for the baking characteristic improvement and starch retrogradation inhibition. Practical applications From traditional breakfast food, Chinese pancakes are increasingly becoming commercialized. As a result of this study, sodium alginate (0.8% addition) and soluble soybean polysaccharide (0.8% addition) are recommended for the baking characteristic improvement and starch retrogradation inhibition.

Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- Idli

The white rice based fermented steamed food (idli) is a popular and major breakfast food item across the globe. The present study reports the effect of different pigmented rice cultivars (black/red) along with a white rice as check on the colour, texture and nutritional properties of idli. Distribution of different forms of phenolic acids and flavonoids and related antioxidant properties of these products is also examined. The pigmented rice- idli (PRI), although, had lower values for adhesiveness, cohesiveness and resilience, but was nutritionally superior to traditional white rice idli (WRI) in terms of protein(12.74 to 15.53%), amino acids(2.78 to 4.26%), total phenolic acids (0.25 to 0.49 mg/g), total flavonoids(0.36 to0.71 mg/g) content and antioxidant activity(0.16 to 0.46 mg phenolic acid/g). Insoluble bound form of phenolic acids and flavonoids formed the predominant fraction in all these products. PCA scatter plot disclosed MH-idli as a promising product.

Glycemic carbohydrates, glycemic index, and glycemic load of commonly consumed South Indian breakfast foods.

The present study is aimed to develop the database on glycemic carbohydrates, glycemic index and glycemic load of commonly consumed breakfast foods of South India. Twenty-three varieties of commonly consumed breakfast foods of South India were tested. The data on glycemic carbohydrates were developed by using a modified method of anthrone followed by glycemic index and glycemic load by using FAO/WHO method. The results of glycemic carbohydrates among the commonly consumed breakfast foods range from 49.63% (vada sambar) to 71.84% (vegetable biryani). The results of the glycemic index among the commonly consumed breakfast foods were shown highest of 79.69 (onion dosa) and lowest of 36.89 (vada sambar). The results of the glycemic load of commonly consumed breakfast foods tested were shown highest of 39.69 (plain dosa) and lowest of 18.44 (vada sambar) respectively. The glycemic carbohydrates, glycemic indices and glycemic loads among the breakfast foods tested were almost similar except for vada sambar. To our knowledge, this is the first study to report glycemic carbohydrate, glycemic index and glycemic load of commonly consumed breakfast foods of South India and found to be higher in rice-based breakfast foods than that of legume-based breakfast foods.

POLA KOMUNIKASI KOMUNITAS JARINGAN PENGUSAHA NASIONAL BANDUNG DALAM MEMPERTAHANKAN EKSISTENSINYA

Communities are generally formed because there are similarities, visions and missions shared by the people who join in it. Bandung City National Entrepreneur Network. Association of Entrepreneurs whose goal is to establish Japnas, to help the growth of the Indonesian economy, by defending our own products. Japnas Bandung was also established in 2018. This research is how the communication pattern of the Bandung National Entrepreneur Network community in maintaining its existence. This study uses a qualitative approach with a descriptive method. Data collection techniques using interviews, observation and documentation. In this study, the communication pattern used is one-way communication, namely the Japnas website, two-way WhatsApp group media, and multi-way communication occurs during face-to-face meetings such as annual events, Branch Deliberations, Annual Meetings, Break Fasting Together, Halal Bi Halal and Meetings. weekly/monthly. Communication activity in Japnas Bandung City uses descriptive communication, Prescriptive communication (Giving Instructions).

CFD analysis on idly baking vessel using two patterns of idly trays for the reduction of baking time

The Idly is a crispy rice cake from India’s Subcontinent that is very popular in Sri Lanka and the southern states as a breakfast food. So many research was carried out on the baking of bread in oven. In this research a novel attempt has been made for the reduction of baking time of idly in a vessel. The temperature, pressure and velocity distributions, and mass fraction were investigated via a CFD method in an idly vessel which is readily available in market. The computational fluid dynamics in the food processing of idly makers and the steam flow inside the vessel have been applied in these studies. This study was extended to investigate the impacts of the spread of temperatures in and around foodstuffs and reduces the baking time of the idly. And also, in this research baking time were determined using both analytical and experimental approach with two design modification in idly trays. By analytical approach, baking time is about 10.8 min. With experimental setup, time required to bake the idly in vessel is 8.53 min. But after making holes in idly trays, time requires to bake idly is 6.3 min. Around 4.5 min of baking time were saved and it is clearly witnessed in this research. This technique is very efficient in reducing the baking time of any food products where oven or vessel were utilized to cook.

Effect of incorporation of little millet (Panicum miliare), flaxseed (Linum usitatissimum) and black gram (Vigna mungo) powders on physico-chemical attributes of ready to cook idli mix

Idli is a traditional fermented steamed product having a soft and spongy texture and is widely consumed as a breakfast food item in India. In the present investigation, idli mix was prepared using different combinations of Rawa, Little Millet, Flaxseed Powder and Black Gram. Rawa and Little Millet was added in the ratio of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 00:100 and 5 percent flaxseed powder was added to each. Physico-chemical analysis shows that with the increase in little millet powder, fat content, ash content, crude fiber content, loose bulk density, packed bulk density and flowability increased. Protein content, carbohydrate content, total solids content and acidity content decreased with increase in the little millet powder. Idli mix powder based on little millet have enhanced nutritional properties as little millet contribute to increased fiber content, increased vitamin and mineral content.

Ethnobotanical and Chemical Studies on Gezo Molasses from Quercus brantii Lindl. Acorns in Turkey

Abstract Oak molasses, called “Gezo,” have been produced by the local people of Southeastern Anatolia. In this study, the ethnobotanical characteristics, production stages, health effects, and chemical composition of Gezo were determined. Traditional Gezo molasses is produced from the acorn of Quercus brantii Lindl. The survey was carried out in seven provinces with large populations. Molasses samples were collected from local producers in the region alongside the local names, usage, sorting, and grading methods used by the local people. The total contents of phenolics and flavanoids were found to vary between the range of 1.60–2.56 mg gallic acid equivalents (GAE) and 0.62–0.72 mg rutin (RE) per g of Gezo molasses, respectively. Gezo displayed scavenging activity against DPPH radicals ranging from 7.57 to 9.44 µM Trolox/g. The CUPRAC assay results showed that molasses also possessed reducing power activity with a value of 8.57–10.20 µM Trolox/g. Gezo is typically consumed by local people as a breakfast food. However, it is also used for medical purposes to treat bronchitis, cough, asthma, and diabetes. The region’s oak species are used by locals for fuel, feed, handicrafts, and games.

Influence of chickpea flour and yellow pea concentrate additive amount and in‐barrel moisture content on the physiochemical properties of extruded extrudates

This research was carried out to produce high-quality protein breakfast from cornmeal-chickpea flour (DCM-CPF) and cornmeal-yellow pea concentrate (DCM-YPC) blends by twin-screw extruder. Effect of CPF level (25%, 50%, 75%) and YPC level (10%, 20%, 40%) and in-barrel moisture content (IBM) (25%, 28%, 31%) on expansion were determined. Under 25% IBM, the extrudates with higher CPF (75%) and YPC (40%) amount had the lower torque, specific mechanical energy (SME), specific longitudinal expansion (SLE), expansion ratio (ER). And piece density (PD) and bulk density (BD) were higher than low CPF and YPC level significantly (p < .05). The increase of IBM from 25 to 31% resulted in increase of PD, BD, hardness (p < .05) and decreased of SLE, ER (p < .05) and degree of gelatinization for extrudates. The increase of IBM resulted in the decline of peak viscosity and breakdown. The results showed thsat high-quality protein extrudates exhibited acceptable physicochemical properties. Practical applications Human's need for ready to eat breakfast food is not only to meet the energy supply and convenience, but also to pay more attention to the nutrition and high-quality proteins of the food formula. Chickpea and yellow pea are a suitable source of dietary proteins due to their good balance of amino acid, high protein bioavailability, rich in vitamins and minerals, and relatively low levels of anti-nutritional factors. Extrusion process has been widely used to produce various starch-based foods, and the addition of legumes would affect the puffing characteristics of extrudates. In this research, we explored high-quality protein (higher IV-PDCAAS and PDCAAS protein per serving (30g)) expanded extrudates from corn meal-chickpea flour blends and corn meal-yellow pea concentrate blends and the influence of chickpea flour and yellow pea concentrate amount and in-barrel moisture content on physiochemical properties of extrudates were analyzed. The products exhibited good physicochemical properties.

Empowerment of Food Traders Regarding Hazardous Additives for Food Towards Healthy Natural Food Products in Tanjung Morawa District

Food safety issues have become a global concern because hundreds of millions of people suffer from diseases due to contaminated food. Food poisoning cases in Indonesia continue to increase from year to year. In 2013, the POM reported that there were 48 outbreaks (KLB) of food poisoning from 34 provinces in Indonesia. In Tanjung Morawa Subdistrict, especially Mardisan Village, there are many food vendors, ranging from food for breakfast, various snacks during the day to night. In this area there are also many flower sellers, so the village is always busy with flower buyers. In addition to buying flowers, they generally also need food and drinks so that food vendors in this area are also growing. However, very often these food traders do not pay attention to food safety requirements because they are tempted by the maximum profit. For this reason, dedication is carried out to increase the knowledge and skills of traders in processing healthy and natural foods without using additives that are harmful to health. Training was carried out on increasing partners' knowledge in the use of additives permitted by the Minister of Health as an effort to reduce the use of additives that are harmful to health. The training was carried out by using the lecture method, discussion by giving lieaflead to food sellers. The food vendors are very enthusiastic about participating in the training with many questions from the participants about allowed and not allowed food substances. The traders promised to implement natural and healthy food processing methods without using additives that are harmful to health. The head of the food merchant group will monitor the food safety in this area so that natural and healthy food is still sold in Mardisan.

احادیث متعارضہ کے اختلاف کو تطبیق کے ذریعے دور کرنے کا امام طحاوی کا اسلوب: Al-Ṭaḥāwī’s Approach to Resolve Contradiction in Ḥadīths through Compatibility

Contradictory Ḥadith is a term that is used in Ḥadith sciences when two or more Ḥadiths seem to be opposite to one another. Abu Ja’far al-Ṭaḥāwi (d321/933) has tried to resolve the contradiction of Ḥadiths through nullification, preference and compatibility in his book Sharaḥ M’āni al-Athār. The question arises that how he resolved the contradiction of the Ḥadiths through compatibility. In this article, his method of conformity has been discussed with examples from his said book. He resolved the contradiction of Ḥadiths reported about right of pre-emption for neighbor by saying that these prophetic traditions explain one another. He also identified the meanings of Ḥadiths reported about fasting after mid of Sha’bān and resolved the difference with conformity. He also discussed the matter of breaking fast due to wet cupping (Ḥijama) and resolved the contradiction of the Ḥadiths.

Ultra-processed Foods and Risk of Crohn’s Disease and Ulcerative Colitis: A Prospective Cohort Study

The rising incidence of inflammatory bowel disease in regions undergoing Westernization has coincided with the increase in ultra-processed food (UPF) consumption over the past few decades. We aimed to examine the association between consumption of UPFs and the risk of Crohn's disease (CD) and ulcerative colitis (UC). We performed a prospective cohort study of 3 nationwide cohorts of health professionals in the United States-the Nurses' Health Study (1986-2014), the Nurses' Health Study II (1991-2017), and the Health Professionals Follow-up Study (1986-2012). We employed Cox proportional hazards models with adjustment for confounders to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs) for CD and UC according to self-reported consumption of UPFs. The study included 245,112 participants. Over 5,468,444 person-years of follow-up, we documented 369 incident cases of CD and 488 incident cases of UC. The median age at diagnosis was 56 years (range, 29-85 years). Compared with participants in the lowest quartile of simple updated UPF consumption, those in the highest quartile had a significantly increased risk of CD (HR, 1.70; 95% CI, 1.23-2.35; Ptrend= .0008). Among different UPF subgroups, ultra-processed breads and breakfast foods; frozen or shelf-stable ready-to-eat/heat meals; and sauces, cheeses, spreads, and gravies showed the strongest positive associations with CD risk (HR per 1 standard deviation increase in intake, 1.18 [95% CI, 1.07-1.29], 1.11 [95% CI, 1.01-1.22], and 1.14 [95% CI, 1.02-1.27], respectively). There was no consistent association between UPF intake and UC risk. Higher UPF intake was associated with an increased risk of incident CD. Further studies are needed to identify specific contributory dietary components.

Dietary Correlates of Urinary Phthalate Metabolite Concentrations in 6-19 Year Old Children and Adolescents from NHANES

BACKGROUND AND AIM: Children are particularly vulnerable to phthalates, and food is one source of exposure. However, a comprehensive analysis that investigates exposure from food type and source has yet to be undertaken. We use reduced rank regression, a dimension reduction method, to identify dietary patterns associated with urinary phthalate metabolite concentrations in children in a large, US study with detailed data on dietary intake. METHODS: We used data from 2,402 participants 6-19 years old from the 2005-2010 National Health and Nutrition Examination Survey who had urinary phthalate metabolites measured by mass spectrometry. Participants recalled their diet during the 24 hours before urine collection. We quantified dietary intake and source (i.e., home-prepared vs. prepared away from the home) of 135 food groups. We used reduced rank regression to identify dietary patterns explaining variation in overall urinary concentrations of ∑di-2-ethylhexyl phthalate (DEHP) and seven phthalate metabolites, adjusting for urinary creatinine and sociodemographics. We also examined pairwise associations between food groups and phthalate concentrations. RESULTS:We identified eight dietary patterns that cumulatively explained 11.2% of variation in phthalates. The most variation was explained by a diet high in breakfast foods prepared away from home (e.g., bacon, low-sugar cereal, and reduced-fat milk). A one SD increment in adherence to the breakfast food dietary pattern was associated with an 11.3% higher monocarboxy-isononyl phthalate concentration (95% CI: 6.5, 15.9) and a 7.4% higher monobutyl phthalate concentration (95% CI: 3.0, 12.1). We observed some weak pairwise associations between food group intake and urinary phthalates (e.g., 0.1% [95% CI: 0.0, 0.2] higher DEHP per SD increment in milk intake). CONCLUSIONS:We identified dietary factors that may be sources of phthalate exposure or reflect lifestyle correlates. Diet and preparation location explained a small percent variation in phthalate concentrations, suggesting the need for more detailed information on food processing and packaging. KEYWORDS: food/nutrition, phthalates, children's environmental health, biomarkers of exposure

Using food network analysis to understand meal patterns in pregnant women with high and low diet quality

BackgroundLittle is known about how meal-specific food intake contributes to overall diet quality during pregnancy, which is related to numerous maternal and child health outcomes. Food networks are probabilistic graphs using partial correlations to identify relationships among food groups in dietary intake data, and can be analyzed at the meal level. This study investigated food networks across meals in pregnant women and explored differences by overall diet quality classification.MethodsWomen were asked to complete three 24-h dietary recalls throughout pregnancy (n = 365) within a prospective cohort study in the US. Pregnancy diet quality was evaluated using the Healthy Eating Index-2015 (HEI, range 0-100), calculated across pregnancy. Networks from 40 food groups were derived for women in the highest and lowest HEI tertiles at each participant-labeled meal (i.e., breakfast, lunch, dinner, snacks) using Gaussian graphical models. Network composition was qualitatively compared across meals and between HEI tertiles.ResultsIn both HEI tertiles, breakfast food combinations comprised ready-to-eat cereals with milk, quick breads with sweets (e.g., pancakes with syrup), and bread with cheese and meat. Vegetables were consumed at breakfast among women in the high HEI tertile only. Combinations at lunch and dinner were more varied, including vegetables with oils (e.g., salads) in the high tertile and sugary foods with nuts, fruits, and milk in the low tertile at lunch; and cooked grains with fats (e.g., pasta with oil) in the high tertile and potatoes with vegetables and meat in the low tertile at dinner. Fried potatoes, sugar-sweetened beverages, and sandwiches were consumed together at all main meals in the low tertile only. Foods were consumed individually at snacks in both tertiles; the most commonly consumed food were fruits in the high HEI tertile and cakes & cookies in the low tertile.ConclusionsIn this cohort of pregnant women, food network analysis indicated that food combinations differed by meal and between HEI tertiles. Meal-specific patterns that differed between diet quality tertiles suggest potential targets to improve food choices at meals; the impact of meal-based dietary modifications on intake of correlated foods and on overall diet quality should be investigated in simulations and intervention studies.Trial registrationPEAS was registered with number NCT02217462 in Clinicaltrials.gov on August 13, 2014.

Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food.

The present study aimed to optimize and develop ready-to-eat rice-based functional breakfast food using response surface methodology. The levels of ingredients viz. skim milk powder, guar gum, and ferrous sulfate were pre-optimized and remained constant, whereas jaggery and dark chocolate were taken as independent variables. The optimum levels of jaggery and dark chocolate for chocolate-coated roasted flaked rice (CCRFR) were 8.49 g and 25.43 g, respectively. The physical, pasting, textural, functional, morphological, optical, and sensory characteristics of CCRFR and uncoated roasted flaked rice (RFR) were also studied. CCRFR had significantly higher mineral (iron and calcium) and total polyphenolic contents. Furthermore, the dimensional, sensory, and functional properties were also improved. The changes in morphological structure were also observed between the CCRFR and uncoated product using scanning electron microscopy. The coating adds nutritional value to the roasted rice and renders it an essential functional RTE convenience gluten-free cereal breakfast item.

Breakfast and lunchboxes provided to foundation phase learners: do caregivers’ knowledge and attitude reflect their practices?

Background: This study was conducted to determine nutritional knowledge, and to identify whether caregivers’ knowledge and attitudes related to their breakfast and lunchbox food-providing practices. Methods: A cross-sectional descriptive study was conducted. Questionnaires were used to collect the data. The study population included 1286 caregivers of foundation phase learners in Quintile 5 schools from Bloemfontein, South Africa. Results: The median score for knowledge regarding breakfast and lunchboxes of caregivers was 55.6% and 73.1%, respectively. Knowledge on breakfast and lunchbox foods was higher for caregivers older than 35 years (breakfast median 55.6, p = 0.0479 and lunchbox median 76.9, p < 0.0001) and who possessed a tertiary qualification (breakfast median 55.6, p = 0.0009 and lunchbox median 76.9, p < 0.0001). The attitudes of caregivers were generally positive towards providing healthy breakfast and lunchbox foods (breakfast median 71.4% and lunchbox median 82.5%). The primary objective of caregivers’ provision of a lunchbox was health considerations (n = 658, 54.2%) followed by being filling (n = 277, 22.8%). The median score to rate the provision of healthy breakfast foods was 26.7% and 35.6% for lunchbox foods. Healthier breakfasts and lunchboxes were provided by caregivers with a tertiary qualification. Conclusions: A need to educate caregivers on the provision of healthy breakfast and lunchbox foods has been identified.