Caloric Content Research Articles

Eugenia calycina and Eugenia stigmatosa as Promising Sources of Antioxidant Phenolic Compounds.

In this study, Eugenia calycina and Eugenia stigmatosa, native Brazilian berries, were explored regarding their proximal composition, bioactive compounds, and antioxidant activities. The edible parts of both fruits presented a low content of lipids, proteins, and carbohydrates, resulting in a low caloric value (<70 kcal/100 g fw). E. stigmatosa fruit showed a high total fiber content (3.26 g/100 g fw), qualifying it as a source of dietary fiber. The sugar profile was mainly monosaccharides (glucose, fructose, and rhamnose). Significant contents of total phenolics and flavonoids, monomeric anthocyanins and, condensed tannins, were observed in both fruits. E. calycina contains a high level of anthocyanins, primarily cyanidin-3-glucoside (242.97 µg/g). Other phenolic compounds were also found, the main ones being rutin and ellagic acid. In contrast, E. stigmatosa is mainly composed of rutin and gallic acid. Furthermore, these fruits showed expressive antioxidant activity, evidenced by ORAC, FRAP, and ABTS. These Eugenia fruits are promising sources of bioactive compounds and have a low caloric and high dietary fiber content, making them interesting options for inclusion in a balanced diet, contributing to the promotion of health and the valorization and conservation of Brazilian biodiversity.

MoPill a novel gastrointestinal positioning system (GPS): New technology to navigate the alimentary tract highway.

Evaluation of gut motility in clinical practice is currently limited. A novel medical system (MoPill™) consisting of a capsule that wirelessly transmits radiofrequency signals to assess motility via 3D location, was used to conduct this study. The objectives were to: (1) confirm the safety of the MoPill™ system; (2) compare the 3D location transmitted by the capsule to its location captured by abdominal x-rays; 3 determine gastric emptying (GE), whole gut transit time (WGTT) and segmental transit times. The MoPill™ system consists of an electronic capsule (2 × 1.2 cm), eight color-coded adhesive sensors (6 × 5.5 cm), a recorder (15 × 11 × 2 cm), and software on a laptop. Four sensors were applied to the abdomen and four to the back. Healthy subjects who had fasted overnight ingested a 250-calorie protein bar, 17 oz. of water, followed by an activated capsule. No further caloric contents were permitted for the next 5 h. At 1, 5, and 24 h (if the capsule had not been expelled), upright abdominal X-rays (AP and lateral) were obtained to assess the location of the capsule, which was compared to the gastrointestinal positioning system (GPS) location determined by the MoPill™ system. Identification of the capsule's anatomical location by the MoPill™ system was based on (1) the 3D (x, y, z) location; (2) time; (3) trajectory (e.g., going up the right side of the body signified ascending colon); (4) frequency of contractions (e.g., 3 cycles/min for the stomach); and (5) milestone relationship (e.g., pyloric passage must follow the end of gastric contractions). GE was determined first by the end of the 3 cycles/min rhythmic movement of the stomach and then again by pyloric expulsion on 3D location. Small intestine transit was taken as the duration from pyloric expulsion to arrival in the cecum. Colon transit time was determined by calculating the duration from 3D arrival in the cecum to passage of the capsule out of the body (i.e., loss of signal accompanying a bowel movement). Ten healthy subjects (five women; mean age 34; mean BMI 24) were enrolled, and nine provided reliable data. The variation between the x-ray and the estimated (i.e., identified by the MoPill™ system) location of the capsule was within an average of 3.5 cm (range 0.9-9.4 cm). The mean GE was 3.1 h. The small intestine's mean transit time was 4.3 h. The mean colonic transit time was 17.6 h. There were no adverse events recorded during the study. MoPill™ is a novel gastrointestinal positional system that accurately identifies the location of a capsule compared to an X-ray. MoPill™ system also recognizes GE, small bowel, colonic, and WGTT as well as segmental gut location and movement characteristics. MoPill™ offers the potential for new insights into GI motility disorders not attainable by current modalities.

Evaluation of the compliance of diet plans and nutritional advice generated by artificial intelligence with guidelines for cardiac patients

Abstract Introduction In response to the increasing demand for personalization in cardiac dietetics, tools based on artificial intelligence (AI) are gaining popularity. We assess the compliance of AI-generated nutritional advice and diet plans with current dietary standards. Objective The study aims to evaluate whether nutritional advice and diet plans created by AI for heart disease patients align with the recommended caloric intake and macronutrient ratios, based on current dietary guidelines. Methods Using selected AI tools, nutritional advice and diet plans were generated for defined dietary scenarios corresponding to specific cardiac diagnoses. The analysis included assessing the caloric content and macronutrient composition (protein, fat, carbohydrates) compared to current guidelines. Results The analysis showed that the majority of the AI-generated diet plans and nutritional advice were compliant with dietary recommendations, with an &amp;gt;75% compliance rate for caloric content and macronutrient ratios. However, instances of non-compliance were discovered, suggesting a need for further adjustment of AI algorithms. Conclusions AI tools demonstrate potential in creating personalized diet plans for cardiac patients but require optimization to fully meet current dietary guidelines. The study highlights the importance of integrating dietary knowledge into the design process of AI tools, which is crucial for providing high-quality nutritional support.

Technological aspects and requirements to raw materials for increasing the nutritional value of glaze

Glaze, giving confectionery products an aesthetically attractive appearance, provides the possibility of prolonging their shelf life. The main raw components of the glaze are sugar and fat, which determines its high caloric content. Modern trends dictate the need to create confectionery products enriched with essential nutrients found in vegetables, berries and fruits. The introduction of finely ground additives in the form of fruit and vegetable powder into the glaze formulation may entail changes in the rheological and crystallization properties of the glaze. The aim of the research is to develop technological methods of fruit and vegetable confectionery glaze production with increased content of dietary fibers and reduced amount of added sugar, as well as to establish requirements for fruit and vegetable powders as raw materials used in the production of confectionery glaze. The objects of the research were industrial samples of fruit and vegetable powders from raspberry, apple, carrot and beet, as well as samples of confectionery glaze produced in laboratory conditions. Common and special research methods were used in the work. The technological acceptability of using fruit and vegetable powders in the production of confectionery glaze according to their physical and chemical parameters has been determined. The yield stress of the glaze increased as the content of fruit and vegetable powder increased from 3 to 15% to varying degrees depending on its fat-absorbing capacity. The crystallization characteristic of the glaze changed: the solidification temperature decreased by 1-2 °C, the crystallization duration increased by 27-40% compared to the control sample. The nomenclature is substantiated and numerical values of quality criteria of fruit and vegetable powders to ensure technological properties of glaze are given. The influence of step-by-step introduction of surfactants on the value of yield stress of confectionery glazes with fruit and vegetable powders is shown. The technology of fruit and vegetable confectionery glaze with a high content of dietary fiber (9 g/100 g) and with a reduced amount of added sugar has been developed.

DEEP LEARNING BASED FOOD CALORIE DETECTION SYSTEM

The prevalence of diet-related health issues underscores the significance of accurate nutritional assessment for maintaining healthy lifestyles. With the ubiquity of smartphones and the increasing interest in health monitoring, there is a growing demand for convenient and reliable methods to track dietary intake. In this paper, we propose a Deep Learning-Based Food Calorie Detection System (DL-FCDS) that leverages computer vision techniques to automatically estimate the caloric content of foods from images captured using smartphones or other portable devices. Our system combines state-of-the-art deep learning models with image processing algorithms to detect and classify various food items within images, subsequently estimating their caloric content based on portion size and nutritional composition Keywords: Deep Learning, Food Calorie Detection, Computer Vision, Nutritional Assessment, Dietary Monitoring, Convolutional Neural Networks.

Gluten-free snacks based on a flour composite mixture, fortified with the Asafoetida spice (Ferula assa-foetida)

A recipe of snacks based on flour composite mixtures has been developed and scientifically substantiated with the aim of extending an assortment of flour snack products belonging to the category of specialized products. These snacks are intended for consumers adhering to the health nutrition principles and, first of all, for patients with celiac disease. Gluten-free types of flour fortified with the asafoetida spice are used in the recipe. Preliminary studies demonstrated that the formulation with a ratio of 60% rice flour, 20% pea flour and 20% chickpea flour had the highest biological value among six variants of flour mixtures. Using the mass-spectrometry method, a wide spectrum of aromatic substances belonging to different classes of organic compounds was revealed in the composition of the asafoetida spice, including aliphatic alcohols, oxo-compounds, aliphatic and aromatic carboxylic acids, esters, terpenes, phenol derivatives, heterocyclic aromatic compounds (derivatives of furan and thiophene). They have a wide spectrum of action: determine taste and aroma, show the antioxidant properties, and prevent fat rancidification. The investigations showed that addition of 0.2% of asafetida to the flour mixture not only increased the oxidative stability of snacks (induction period increased by 1.5 times), but also reduced the content of lipids. This was achieved due to a decrease in fat absorption during deep-fat frying (approximately by 1.5 times). As a result, the caloric content of the product reduced by 6.8% compared to the control, the oxidation processes were retarded and the shelf-life of snacks was extended. The results of the organoleptic assessment show that gluten-free snacks with the addition of asafetida are significantly superior to the control sample. The total score of snacks with asafetida was 24 points compared to 19 points given to the control sample. They had the most harmonious appearance, color, taste, and odor according to the profilogram of organoleptic indicators among products such as gluten-free snacks based on flour composite mixtures without additives (control), with addition of dietary fibers, with addition of the asafoetida spice and dietary fibers.

Aging Modulates the Effect of Dietary Glycemic Index on Gut Microbiota Composition in Mice

BackgroundGut microbiome composition profoundly impacts host physiology and is modulated by several environmental factors, most prominently diet. The composition of gut microbiota changes over the lifespan, particularly during the earliest and latest stages. However, we know less about diet-aging interactions on the gut microbiome. We previously showed that diets with different glycemic indices, based on the ratio of rapidly digested amylopectin to slowly digested amylose, led to altered composition of gut microbiota in male C57BL/6J mice. ObjectivesHere, we examined the role of aging in influencing dietary effects on gut microbiota composition and aimed to identify gut bacterial taxa that respond to diet and aging. MethodsWe studied 3 age groups of male C57BL/6J wild-type mice: young (4 mo), middle-aged (13.5 mo), and old (22 mo), all fed either high glycemic (HG) or low glycemic (LG) diets matched for caloric content and macronutrient composition. Fecal microbiome composition was determined by 16S rDNA metagenomic sequencing and was evaluated for changes in α- and β-diversity and bacterial taxa that change by age, diet, or both. ResultsYoung mice displayed lower α-diversity scores than middle-aged counterparts but exhibited more pronounced differences in β-diversity between diets. In contrast, old mice had slightly lower α-diversity scores than middle-aged mice, with significantly higher β-diversity distances. Within-group variance was lowest in young, LG-fed mice and highest in old, HG-fed mice. Differential abundance analysis revealed taxa associated with both aging and diet. Most differential taxa demonstrated significant interactions between diet and aging. Notably, several members of the Lachnospiraceae family increased with aging and HG diet, whereas taxa from the Bacteroides_H genus increased with the LG diet. Akkermansia muciniphila decreased with aging. ConclusionsThese findings illustrate the complex interplay between diet and aging in shaping the gut microbiota, potentially contributing to age-related disease.

An comprehensive examination of the therapeutic and dietary attributes of Stevia

Introduction Stevia rebaudiana, an indigenous plant of South America, is becoming increasingly popular because of its potent sweetness obtained from steviol glycosides, which are considerably sweeter than sucrose. Due to its low calorie content and this characteristic, Stevia is considered a favoured sugar alternative in a wide range of food products. In addition to being a substitute for sugar, Stevia provides a range of metabolic benefits. Studies have shown that extracts from this plant have antihypertensive and antihyperlipidemic qualities, can control blood glucose and insulin levels, enhance kidney function, and may have potential anticancer effects. The wide range of advantageous characteristics linked to Stevia highlights its promise as a subject for further exploration of its health-promoting effects. This article offers an analysis of scientific research and reliable sources, presenting the metabolic advantages and health impacts of steviol glycosides obtained from Stevia in the human body. Aim of the study This review aims to identify the metabolic benefits of Stevia rebaudiana on the human body. The main objective is to present its action as a component in the fight against obesity, diabetes, hypertension, dyslipidaemia and cancer cells. Material and method This article presents the current state of knowledge about the range of metabolic benefits of Stevia rebaudiana. Publications describing the effects of Stevia rebaudiana use on the metabolism and health of the human body were reviewed using the PubMed platform. The search included the keywords 'stevia', 'artificial sweetener', 'sugar substitute', 'obesity'.

CAN TASTE AND PRESENTATION OF RESTAURANT MENUS CHANGE CUSTOMERS' HEALTH KNOWLEDGE AND PERCEPTIONS? A NATURAL RESTAURANT FIELD EXPERIMENT

This study examines the impact of menu taste and presentation on customers’ health knowledge and perceptions using behavioral economics in a restaurant setting. The increasing prevalence of non-communicable diseases (NCDs) and obesity highlights the importance of dietary choices for health outcomes. Using a natural field experiment involving 349 participants in Chiangmai, Thailand, this study examines how experiments taste and alterations in menu design, specifically through convenience and visibility interventions, can encourage healthier meal selections. The experiment shows that taste significantly influences the perception of meal healthiness, while strategic menu presentation influences customers' meal choices and their ability to accurately estimate caloric content. The findings suggest that making high-calorie options more visible tends to lead participants towards choices with higher caloric content than estimated, indicating the potential of menu design in modifying consumer behavior towards healthier eating habits. Additionally, the study examines demographic factors such as age, gender, and Body Mass Index (BMI), alongside self-reported dietary practices, to understand their influence on meal selection decisions. This study contributes to behavioral economics by providing empirical evidence on how small changes in the food environment can promote healthier diets, addressing the global challenge of tackling non communicable diseases and obesity.

The effect of indigenous starch as fat and caloric reducer in mayonnaise formulation: properties and emulsion stability

Abstract This study responded to modern health concerns about high-calorie, high-fat food ingredients by investigating local starches (sago, tapioca, and corn) to reduce fat and calories in full-fat mayonnaise. Starch concentrations of 4%, 8%, and 12% w/w on starch weight were added to partially substitute the oil. Starch-based mayonnaise exhibited lower caloric and fat content compared to full-fat mayonnaise, with tapioca starch showing the most significant reduction. The lowest caloric content (4.03 kcal/gram) was achieved with 12% w/w of tapioca starch, whereas the lowest fat content (36.20% w/w) was achieved with the same concentration. The emulsion stability was improved by adding starch, particularly 12% w/w tapioca starch (99.43% stability). pH remained similar to full-fat mayonnaise (pH 3.9-4.1). Overall, local starches effectively reduced calories and fat while enhancing emulsion stability, with minimal impact on pH. This study demonstrated that local starch utilization effectively reduced calories and fat in mayonnaise, aligning with modern health concerns regarding dietary ingredients.

Association of BMI With Accuracy of Estimating Calorie Content of Food: Dietetic vs. Non-dietetic Professionals

Association of BMI With Accuracy of Estimating Calorie Content of Food: Dietetic vs. Non-dietetic Professionals

Feeding efficiency of two coexisting nectarivorous bat species (Phyllostomidae: Glossophaginae) at flowers of two key-resource plants.

Animals should maximize their energy uptake while reducing the costs for foraging. For flower-visitors these costs and benefits are rather straight forward as the energy uptake equals the caloric content of the consumed nectar while the costs equal the handling time at the flower. Due to their energetically demanding lifestyle, flower-visiting bats face particularly harsh energetic conditions and thus need to optimize their foraging behavior at the flowers of the different plant species they encounter within their habitat. In flight cage experiments we examined the nectar-drinking behavior (i.e. hovering duration, nectar uptake, and the resulting feeding efficiency) of the specialized nectar-feeding bat Hylonycteris underwoodi and the more generalistic Glossophaga commissarisi at flowers of two plant species that constitute important nectar resources in the Caribbean lowland rainforests of Costa Rica and compared nectar-drinking behavior between both bat species and at both plant species. We hypothesized that the 1) specialized bat should outperform the more generalistic species and that 2) bats should generally perform better at flowers of the nectar-rich flowers of the bromeliad Werauhia gladioliflora than at the relatively nectar-poor flowers of the Solanaceae Merinthopodium neuranthum that has an extremely long flowering phase and therefore is an extremely reliable nectar resource, particularly for the specialized Hylonycteris. While we did not find substantial differences in the feeding efficiency of the generalist G. commissarisi, we observed an increased feeding efficiency of the specialized H. underwoodi at flowers of the nectar-poor M. neuranthum. This suggests that familiarity and ecological importance are more important determinants of the interaction than just morphological traits. Our results demonstrate that in addition to morphology, behavioral adaptations are also important drivers that determine the fitness of nectar-feeding bats. Both familiarity with and the ecological importance of a resource seem to contribute to shaping the interactions between pollinating bats and their plants.

Differential Rates of Glycation Following Exposure to Unique Monosaccharides.

A complication of reducing sugars is that they can undergo Maillard chemical reactions, forming advanced glycation end-products (AGEs) that can induce oxidative stress and inflammation via engagements with the main receptor for AGEs (RAGE) in various tissues. Certain sugars, such as glucose and fructose, are well known to cause AGE formation. Recently, allulose has emerged as a rare natural sugar that is an epimer of fructose and which is of low caloric content that is minimally metabolized, leading to it being introduced as a low-calorie sugar alternative. However, the relative ability of allulose to generate AGEs compared to glucose and fructose is not known. Here we assess the accumulation of AGEs in cell-free, in vitro, and in vivo conditions in response to allulose and compare it to glycation mediated by glucose or fructose. AGEs were quantified in cell-free samples, cell culture media and lysates, and rat serum with glycation-specific ELISAs. In cell-free conditions, we observed concentration and time-dependent increases in AGEs when bovine serum albumin (BSA) was incubated with glucose or fructose and significantly less glycation when incubated with allulose. AGEs were significantly elevated when pulmonary alveolar type II-like cells were co-incubated with glucose or fructose; however, significantly less AGEs were detected when cells were exposed to allulose. AGE quantification in serum obtained from rats fed a high-fat, low-carb (HFLC) Western diet for 2 weeks revealed significantly less glycation in animals co-administered allulose compared to those exposed to stevia. These results suggest allulose is associated with less AGE formation compared to fructose or glucose, and support its safety as a low-calorie sugar alternative.

Development and Physico-chemical analysis of value-added Chikki using iron rich garden cress seed and exploring its benefits in treatment of Anaemic patient

The effect of the incorporation of roasted garden cress seed powder (RGCSP) in the diet of girls with anaemia on Hb level and quality was evaluated. Twenty-two girls were selected and their Hb levels were estimated. Out of twenty-two girls, fifteen girls were found to be anemic and were selected for the study and it was found that four girls had mild, nine had moderate and two had severe degree of anaemia. The girls' average Hb levels dramatically raised from 8.9 to 10.4 g/dL following a 60-day intervention that also included RGCSP. Research on garden cress seed powder (GCSP) showed that roasting decreased the amount of moisture, protein, carbohydrate, and zinc while increasing the amount of ash, fat, crude fiber, and iron. Four distinct formulations were created with various amounts of GCSP (5 %, 10 %, 15 %, and 20 %) to generate fortified chikki. The chikki with 15 % GCSP had the highest overall acceptance rating of among them. Compared to the control chikki, this enriched variety had higher percentages of protein (6.95 %), fat (15.87 %), moisture (4.60 %), fiber (3.95 %), and calorie content (456.23 kcal/100 g). Supplemented chikki made by fortifying with RGCSP was rich in nutritional composition.

Salience signaling and stimulus scaling of ventral tegmental area glutamate neuron subtypes.

Ventral tegmental area (VTA) glutamatergic neurons participate in reward, aversion, drug-seeking, and stress. Subsets of VTA VGluT2+ neurons are capable of co-transmitting glutamate and GABA (VGluT2+VGaT+ neurons), transmitting glutamate without GABA (VGluT2+VGaT- neurons), or co-transmitting glutamate and dopamine (VGluT2+TH+ neurons), but whether these molecularly distinct subpopulations show behavior-related differences is not wholly understood. We identified that neuronal activity of each VGluT2+ subpopulation is sensitive to reward value but signaled this in different ways. The phasic maximum activity of VGluT2+VGaT+ neurons increased with sucrose concentration, whereas VGluT2+VGaT- neurons increased maximum and sustained activity with sucrose concentration, and VGluT2+TH+ neurons increased sustained but not maximum activity with sucrose concentration. Additionally, VGluT2+ subpopulations signaled consummatory preferences in different ways. VGluT2+VGaT- neurons and VGluT2+TH+ neurons showed a signaling preference for a behaviorally-preferred fat reward over sucrose, but in temporally-distinct ways. In contrast, VGluT2+VGaT+ neurons uniquely signaled a less behaviorally-preferred sucrose reward compared with fat. Further experiments suggested that VGluT2+VGaT+ consummatory reward-related activity was related to sweetness, partially modulated by hunger state, and not dependent on caloric content or behavioral preference. All VGluT2+ subtypes increased neuronal activity following aversive stimuli but VGluT2+VGaT+ neurons uniquely scaled their magnitude and sustained activity with footshock intensity. Optogenetic activation of VGluT2+VGaT+ neurons during low intensity footshock enhanced fear-related behavior without inducing place preference or aversion. We interpret these data such that VTA glutamatergic subpopulations signal different elements of rewarding and aversive experiences and highlight the unique role of VTA VGluT2+VGaT+ neurons in enhancing the salience of behavioral experiences.

Maximizing food equivalent unit yield for forage maize production without notably compromising dry matter yield and feed quality in a semi-arid region

Food equivalent unit (FEU) is a vector used to measure the value of food based on its calorie and protein content and their digestibility. However, the optimal planting density and N application rate for maximizing the FEU yield (FEUY) of forage maize (Zea mays L.) is still poorly understood in the fast-growing animal husbandry regions of the Chinese Loess Plateau. Here, a 2-year consecutive field experiment was conducted to explore the impacts of planting density, N application rate, and their interactions on growth, dry matter yield (DMY), forage quality, and FEUY of a dominant forage maize cultivar. Planting density significantly affected the stem diameter, LAI, DMY, and dry matter allocation (DMA) of the leaf. Initially, increasing the N rate increased the stem diameter, LAI, FEUY, and DMY of forage maize and then decreased. The stem diameter, LAI, FEUY and above-ground DMY peaked under 180 kg∙ha−1 N in both years. Moreover, N application significantly increased the crude protein content of the whole plant and decreased the acid detergent fiber content. The surface fittings of the 2-year study indicated that 110,000 plants∙ha−1 (plant density) and 171.2 kg∙ha−1 (N rate) obtained the greatest DMY (19.0 t∙ha−1). The grade index (a comprehensive evaluation index for forage quality) peaked at 15.4 MJ∙d−1 under 94,000 plants ha−1 and 270 kg∙ha−1. The 110,000 plants∙ha−1 plant density and 181.5 kg∙ha−1 N rate jointly maximized the FEUY (11,125.4 FEU∙ha−1), maintaining 99.9 % of the maximum DMY and 97.5 % of the maximum grade index. Thus, 110,000 plants∙ha−1 plant density and 181.5 kg∙ha−1 N rate are recommended for high-productivity forage maize production, without notably compromising dry matter yield and feed quality. This research is conducive to advancing the coordinated development of forage crop cultivation and herbivorous livestock farming in semi-arid rainfed areas.

Assessing cobalt and manganese in foods: A study on determination and health risk using inductively coupled plasma spectrometry

This study aimed to evaluate the concentration and health risk of cobalt (Co) and manganese (Mn) in food using inductively coupled plasma mass spectroscopy (ICP-MS) and ICP optical emission spectroscopy (ICP-OES), respectively. Methods were validated for six food classes based on composition and calorie content. The method limit of quantification (MLOQ) ranged from 0.0766 to 0.2525 μg/kg for Co and 0.0202–0.0832 mg/kg for Mn. Out of 351 food items, Co and Mn were detected above the method limit of detection (MLOD) in 266 and 222 samples, respectively, with highest levels in nuts, seeds, grains, beans, sauces, and seasonings. Pearson correlation analysis showed a significant positive correlation (p < 0.01) between Co and Mn in agricultural (r = 0.390) and processed food (r = 0.543) categories. Exposure to Co and Mn through dietary intake remained within acceptable limits (target hazard quotient (THQ) < 1), suggesting that lifetime consumption is unlikely to elevate potential health risks. In conclusion, this comprehensive study validated methods for Co and Mn analysis and assessed their concentrations and potential health risks across various food categories.

Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies

At present, the level of public consumption of wheat flour is increasing but the production of wheat in Indonesia is very minimal so Indonesia still expects imports from several countries. Meanwhile, the use of low-fiber wheat flour can increase peoples consumption in excess, so it can increase excess calorie levels in the body which can trigger obesity. Therefore, it necessary to substitute local-based flour such as cassava flour to reduce wheat flour consumption and increase fiber content in the resulting product. This study aims to determine the effect of different concentrations of wheat flour and cassava flour and determine the right concentration on the chemical and organoleptic quality of steamed brownies as high fiber food. The research method used a a research design using a 1-factor Completely Randomized Design (CRD) with 4 treatments and 3 replications. Chemical quality analysis on steamed brownies, namely water content, crude fiber content, and calories. The organoleptic test is color, aroma, taste, and tenderness. The results showed that between different proportions of wheat flour and cassava flour had a significant effect on crude fiber content and very significant effect on calorie content. Based on the determination of all research parameters, it shows that formulation 3 with 60 grams wheat flour and 40 grams cassava flour is the best treatment with a result value (NH) 0.692 with parameter criteria in the form crude fiber content 22.9%, calorie content 6.74 cal, moisture content 19.04%, tenderness 3.68 (like), color 3.96 (like), taste 3.78 (like), and aroma 3.89 (like).

The impact of exercise on food-related inhibitory control— do calories, time of day, and BMI matter? Evidence from an event-related potential (ERP) study

A growing body of research suggests exercise improves inhibitory control functions. We tested if exercise-related inhibitory control benefits extend to food-related inhibitory control and differ by calorie content, time of day, and weight status. One hundred thirty-eight individuals were pseudo-randomly assigned to a morning or evening group. Each subject participated in two lab sessions where they completed questionnaires (rest session) or walked on a treadmill at 3.8mph (exercise session) for 45 min. After each session, participants completed both a high-calorie and low-calorie go/no-go task while N2 and P3 event-related potentials (ERP), both neural indicators of inhibitory control, were measured. Participants also rated food images for valence and arousal. While N2 and P3 difference amplitudes were larger to high-calorie than low-calorie foods, neither exercise nor time of day affected results. Individuals had faster response times after exercise without decreases in accuracy. Arousal and valence for high-calorie foods were lower after exercise and lower for all foods after morning compared to evening exercise. In a subset of individuals with obesity and normal-weight individuals, individuals with obesity had larger N2 difference amplitudes after morning exercise, while normal-weight individuals had larger P3 difference amplitudes to high-calorie foods after exercise. Results suggest moderate exercise did not affect food-related inhibitory control generally, although morning exercise may be beneficial in improving early recruitment of food-related inhibitory control in individuals with obesity. Moderate exercise, particularly in the morning, may also help manage increased attention allocated to food.

THE IMPORTANCE OF SPORTS NUTRITION AND CORRECTION OF WATER-ELECTROLYTE BALANCE IN FOOTBALL

The article describes recommendations for correcting water-electrolyte balance during physical training of football players, as well as daily energy expenditure and caloric content of daily menu products.