Changes In Nutritional Content Research Articles

Evolution of dietary patterns in Flanders: an ecological trend study on best-selling cookbook recipes (2008–2018) and their correlation with household purchases

BackgroundWith rising obesity rates in Western societies, analyzing changes in dietary patterns is paramount. While nutritional surveys have been informative, traditional cookbooks have historically shed light on national cuisines and its changes. Despite the growing popularity of online platforms for food information, cookbooks might still reflect prevalent dietary trends and the diets people follow. This study examined (1) the changes in nutritional content and food group usage in the best-selling cookbooks from 2008 to 2018, and (2) the correlation between the food groups in these cookbooks and dietary patterns (inferred from household purchases) over the same timeframe.MethodsAn exploratory ecological study was conducted on 20 main course recipes of each of the five best-selling cookbooks in Flanders annually between 2008 and 2018. Trends in macronutrients and food group usage in these recipes were analyzed using generalized linear models. Additionally, these trends were compared to household purchase data in Flanders using correlation matrices.ResultsOur results reveal a rising trend towards the use of plant-based ingredients and meat alternatives in cookbooks over the period 2008–2018. There was an increase in the usage of vegetables, nuts & seeds, and cheese. Conversely, there was a decline in the usage of meat, sugar & sweeteners, alcohol, and dairy (all p-values < 0.05). In terms of macronutrient content, there was an upswing in carbohydrate, fibre, and sugar levels, while the total fat content showed a decrease (all p-values < 0.05). The levels of protein and saturated fat remained consistent over time. Notably, shifts in plant-based and animal-based food group preferences in popular cookbook recipes align with the trends seen in actual household purchases of these food groups (all p-values < 0.05).ConclusionThese findings indicate that cookbook content evolves over time, potentially reflecting shifts in population dietary patterns. Future research is needed to (1) determine any causative link between cookbooks and any causative link between cookbooks and (2) the potential for cookbooks to aid in health promotion.

High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs.

The study aimed to evaluate the effects of dietary folic acid (FA) on the production performance of laying hens, egg quality, and the nutritional differences between eggs fortified with FA and ordinary eggs. A total of 288 26-week-old Hy-Line Brown laying hens (initial body weights 1.65 ± 0.10 kg) with a similar weight and genetic background were used. A completely randomized design divided the birds into a control group and three treatment groups. Each group consisted of six replicates, with twelve chickens per replicate. Initially, all birds were fed a basal diet for 1 week. Subsequently, they were fed a basal diet supplemented with 0, 5, 10, or 15 mg/kg FA in a premix for a duration of 6 weeks. Supplementation of FA could significantly (p < 0.05) enhance the FA content in egg yolks, particularly when 10 mg/kg was used, as it had the most effective enrichment effect. Compared to the control group, the Glu content in the 10 and 15 mg/kg FA groups showed a significant (p < 0.05) decrease. Additionally, the contents of Asp, Ile, Tyr, Phe, Cys, and Met in the 15 mg/kg FA group were significantly (p < 0.05) lower compared to the other groups. Adding FA did not have significant effects on the levels of vitamin A and vitamin E in egg yolk, but the vitamin D content in the 5 and 10 mg/kg FA groups showed a significant (p < 0.05) increase. Furthermore, the addition of FA did not have a significant effect on the levels of Cu, Fe, Mn, Se, and Zn in egg yolk. The dietary FA did not have a significant effect on the total saturated fatty acids (SFA) and polyunsaturated fatty acid (PUFA) content in egg yolk. However, the total monounsaturated fatty acid (MUFA) content in the 5 and 10 mg/kg groups significantly (p < 0.05) increased. These changes in nutritional content might be attributed to the increased very low-density lipoprotein (VLDL) protein content. The significant decrease in solute carrier family 1 Member 1 (SLC1A1), solute carrier family 1 Member 2 (SLC1A2), and solute carrier family 1 Member 3 (SLC1A3) gene expression compared to the control group appeared to be the reason for the decrease in amino acid content in egg yolk within the dietary FA group. The findings suggest that the appropriate addition of FA can enhance the levels of MUFA and vitamin D in egg yolks, thereby improving their nutritional value. Excessive intake of FA can decrease the effectiveness of enriching FA in egg yolk and impact the enrichment of certain amino acids. The yolk of eggs produced by adding 10 mg/kg of FA to the feed contains the optimal amount of nutrients. This study informs consumers purchasing FA-fortified eggs.

Variation in substrate nutritional composition and its effects on the growth, development, and nutrient composition of Rhynchophorus phoenicis Fabricius (Coleoptera: Curculionidae)

Abstract Consumption of African Palm Weevil larvae is a potential solution to the escalating need for protein in Ghana. Currently, insect farmers rely heavily on agricultural by-products, for their production. However, the changes in nutritional content of these substrates over the duration of the larval stage is not well understood as its decline could have a negative effect on the larval development. The palm weevil larvae were reared on eleven (11) substrates and the changes in the nutrient content of the substrates over time during the larval rearing duration, and their effect on larval survival, larval duration and larval weight were assessed. The substrates tested included cocoyam cake, spoilt onion, banana corm, spoilt garden eggs, coconut coir, cocoa pod, raphia palm, elephant ear corm, sliced false yam, sugarcane and palm yolk. The substrate samples were collected weekly from the first to the fourth week and analysed for crude fat, crude protein, ash and carbohydrate contents. The nutritional content of all the substrates did not differ in the first week. However, crude protein, crude fat and carbohydrate significantly differed in the second, third, and fourth weeks. Larval survival, larval duration and weight of larvae were significantly affected by the changes in the nutrient content of the substrates in the second, third and fourth weeks. The results showed that elephant ear corm, sliced false yam and palm yolk have necessary nutritional requirements to sustain the larvae during development.

Changes in nutritional content in raw milk of the Simmental breed cows fed with different forage combinations

Changes in nutritional content in raw milk of the Simmental breed cows fed with different forage combinations

Effect of storage time on the quality of fermented total mixedration (FTMR) from sweet potato by-products

The experiment was carried out to establish diet formulations for beef cattle, with the main ingredients being sweet potato vines (SPV) and sweet potato tubers (type 3) (SPT). The experiment was arranged in a completely randomized design with three treatments and three replications with seven evaluation time points. The formulations with the same ratio of SPV and SPT (according to DM) were mixed with other ingredients such as rice straw, copra meal, extracted soybean, corn kernel, rice bran, salt, mineral premix, and urea. Treatments were evaluated for sensory and chemical composition at 1, 14, 28, 42, 56, 70, and 84 days after ensiling. The parameters to assess the nutritional content such as dry matter (DM), ash, crude protein (CP), crude fiber (CF), acid detergent fiber (ADF), neutral detergent fiber (NDF), and ether extract (EE). The pH values starting from 14 to 84 days of storage were all satisfactory for silage since there is a pH in the range of 4-4.5. The NH3 content in the same formulation over the fermentation times was not statistically significant (P&gt;0.05). The assessment results of changes in nutritional content and sensory evaluation over time showed little change in the formulation; all three formulations met the standards of Fermented Total Mixed Ration (FTMR).

Interactive Effects of Major Insect Pest of Watermelon on its Yield in Wukari, Nigeria

Watermelon is known to be infested by multiple insect pests both simultaneously and in sequence. Interactions by pests have been shown to have positive or negative, additive or non additive, compensatory or over compensatory effects on yields. Hardly has this sort of relationship been defined for watermelon vis-à-vis insect herbivores. A 2-year, 2-season (4 trials) field experiments were laid in the Research Farm of Federal University Wukari, to investigate the interactive effects of key insect pests of watermelon on fruit yield of Watermelon in 2016 and 2017 using natural infestations. The relationship between the dominant insect pests and fruit yield were determined by correlation (r) and linear regression (simple and multiple) analyses. Multimodel inference was used to define the predictor that impacted on fruit yield the most. Results indicated that, each pest had highly negative and significant (p &lt; 0.05) impact on yield (range of r = -0.78 to -0.92), and that the coefficient of determination (R2) values (which were indicative of the effect of pests or their complexes on yield) did not rise on addition of interaction terms. This reveals a non additive negative impact of insect interactions on the fruit yield of watermelon. This may be due to among others; competition by the pest, phenology, plant defenses or changes in nutritional content of the plant. The need to therefore employ discriminate analysis to ascertain the contribution of each pest to yield loss when multiple pest infest a crop is thus highlighted.

Optimization of the utilization of blood meal with palm oil fronds absorbance fermented as feed stuff to changes of nutrition content

The utilization of agricultural and livestock waste by-products, apart from being an alternative feed ingredient, can also reduce environmental pollution. Palm fronds as a by-product of oil palm plantations are rarely utilized and most of them will be burned and couraging climate change phenomenon. Cattle blood is a by-product of abattoirs that directly impact the environment. Most of the cattle blood not used efficiently, and pollutes the environment. The research aims to increase the use of blood meal with the absorbance of palm fronds fermented as feedstuff on changes in nutritional content. The study used a completely randomized design with a factorial pattern. Factor A is the inoculant treatment, namely A1: Bacillus amylolytic flavacient bacteria A2: Lactobacillus plantarum bacteria, factor B is the incubation time, namely: B1 = 0 hours; B2 = 60 hours and B3 = 120 hours., each treatment was repeated 3 times respectively. Parameters observed were nutrient content based on proximate analysis The results showed that there was interaction between the type of inoculant and the incubation time used in fermenting blood meal with the absorbance of palm fronds. Incubation time had a significant effect (P<0.05) on the content of dry matter, organic matter, crude fiber and crude protein, while the incubation time had no significant effect on (P>0.05) crude fat content. Based on the results of the study, it was found that in blood meal with absorbent palm oil fronds, Lactobacillus plantarum inoculants with an incubation times of 120 days gave the best results in blood meal with absorbance palm oil fronds fermented.

Investigating Nutrient Supply Effects on Plant Growth and Seed Nutrient Content in Common Bean.

Low soil fertility commonly limits growth and yield production of common bean (Phaseolus vulgaris L.) in tropical regions. Impacts of nutrient limitations on production volume are well studied and are a major factor in reducing crop yields. This study characterised the impact of reduced nutrient supply on carbon assimilation and nutrient content of leaf, phloem sap and reproductive tissues of common bean grown in a controlled environment in order to detect chemical markers for changes in nutritional content. Leaf gas exchange measurements were undertaken over plant development to characterise changes to carbon assimilation under reduced nutrient supply. Samples of leaf, phloem sap and pod tissue of common bean were analysed for carbon isotope discrimination, mineral nutrient content, and amino acid concentration. Despite declines in nutrient availability leading to decreased carbon assimilation and reductions in yield, amino acid concentration was maintained in the pod tissue. Common bean can maintain the nutritional content of individual pods under varying nutrient availabilities demonstrating the resilience of processes determining the viability of reproductive tissues.

Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae

Abstract. Rizal S, Kustyawati ME, Suharyono AS, Suyarto VA. 2022. Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae. Biodiversitas 23: 1553-1559. This study aimed to determine the effect of the addition of Saccharomyces cerevisiae on changes in nutritional composition during tempeh fermentation. The study used a Completely Randomized Block Design with two treatments and two replications. The first treatment was the type of tempeh inoculum with 4 levels, namely 0.2% commercial inoculum (Raprima), 1% Rhizopus oligosporus inoculum, 1% S. cerevisiae inoculum, and a mixture of 1% R. oligosporus inoculum, and 1% S. cerevisiae inoculum. The second treatment was the length of fermentation with 4 levels, namely 0 hours, 15 hours, 30 hours, and 45 hours. Observation parameters include fat, protein, ash, moisture, carbohydrates, and ?-glucan content during fermentation of tempeh. The data obtained were analyzed statistically using the Barlett and Tukey test then continued with the ANOVA test and the Orthogonal Polynomial-Orthogonal Comparison (OP-OC) test at the 5% level. The results showed that the addition of S. cerevisiae as an inoculum in making tempeh had an effect on changes in nutritional content during tempeh fermentation. The fat content, ash content, and moisture content of tempeh increased during fermentation, while the fat content and carbohydrate content decreased. The addition of 1% S. cerevisiae to tempeh fermentation by 1% R. oligosporus at 45 hours of fermentation resulted in the best nutritional content of tempeh with 17.40% protein content, 8.23% fat content, 65.74% moisture content, 1.33 ash content, 7.30% carbohydrate content, and 0.13% ?-glucan content.

Bacterial composition and function during fermentation of Mongolia koumiss.

Koumiss is a fermented mare's milk beverage that has attracted increasing attention due to its nutritional richness and important economic value. Bacteria in koumiss play a major role in pH decreasing and reducing spoilage through bacterial inhibition. The dynamic changes in nutritional content were determined firstly during fermentation, and then the metagenomics sequencing technology was applied to profile koumiss core microbiota at the species level. We also clarified the function and effect of the bacteria on the nutritional content of the final product. We also investigated active microbial function by comparing the metagenomics of representative samples collected at different time points during the fermentation process. This study dynamically revealed the bacterial composition and function of traditional koumiss during its making process. Twenty‐three major functional categories related to amino acid and fat synthesis, metabolism, and so on were identified. Functional category L (represented replication‐, recombination‐, and repair‐related functions) was one of the most important categories with the highest relative abundance in all of the 23 major functional categories. CoG category having a significant correlation with Lactococcus piscium was the most abundant. The change in metabolic activity of bacteria at different fermentation time points showed that the metabolic activity was more active in the first 24 hr and then began to stabilize. LAB play the major role in the koumiss pH decreasing and quality improvement. The functional genes of related metabolic activity of lactic acid bacteria were more active in the first 24 hr of koumiss fermentation and then began to stabilize.

Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow.

The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth (Amaranthus cruentus L.), black nightshade (Solanum scabrum Mill.) and jute mallow (Corchorus olitorius L.) leaves used as vegetables were subjected to blanching, boiling and drying. The proximate composition and β‐carotene content of fresh and processed leaves were determined. Amaranth, black nightshade and jute mallow leaves had 25.21%, 39.74% and 29.18% of protein, respectively. The β‐carotene levels were 16.40, 25.25 and 27.74 mg/100 g for black nightshade amaranth and jute mallow leaves, respectively. The ash content was 10.57% for black nightshade, 12.40% for jute mallow and 16.33% for amaranth. Processing methods caused decreases of β‐carotene and crude lipid content. Boiling for 30 min or more resulted in large loss of β‐carotene. Drying under shade resulted in less loss of β‐carotene than drying in cabinet at 50 and 60°C.

Socioeconomic and Demographic Determinants of the Nutritional Content of National School Lunch Program Entrée Selections

New National School Lunch Program (NSLP) guidelines aim to reduce sodium and saturated fats, limit calories, and eliminate trans‐fat and whole milk. This paper provides a novel approach to understanding how the healthfulness of NSLP participants’ entrée selections varies across socioeconomic and demographic groups. Unlike previous studies that rely on dietary recalls, we use a mixed logit model to examine students’ entrée choices in a school cafeteria. We estimate the likelihood that an entrée is selected from the available lunch choices as a function of the entrée's nutrients (fat, carbohydrate, protein, and sodium) and entrée's taste profile characteristics (e.g., Mexican, Pizza‐like), as well as the student's socio‐economic and demographic characteristics. Using these estimates, we examine how changing the nutritional content of an offering impacts the probability of selecting each of the offerings. Free lunch recipients are more likely to choose entrées higher in fat but lower in sodium than other students. Full‐price lunch recipients are the most responsive to changes in nutritional content of the offerings and are most likely to respond to changes in the nutritional content of the offered entrées by substituting a lunch brought from home for the school‐purchased lunch. Replacing less healthy menu items with popular but healthier items reduces the selection of total calories, calories from fat, and sodium by approximately 4%, 18%, and 8%, respectively, over the study period. The new guidelines should be effective at improving the nutrition of school‐age children, and potentially reducing childhood obesity, provided NSLP participation does not decline appreciably.

Can a Healthy Food Ordinance Improve Child Nutrition?

Research Article| October 01 2014 Can a Healthy Food Ordinance Improve Child Nutrition? AAP Grand Rounds (2014) 32 (4): 37. https://doi.org/10.1542/gr.32-4-37 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Can a Healthy Food Ordinance Improve Child Nutrition?. AAP Grand Rounds October 2014; 32 (4): 37. https://doi.org/10.1542/gr.32-4-37 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search toolbar search search input Search input auto suggest filter your search All PublicationsAll JournalsAAP Grand RoundsPediatricsHospital PediatricsPediatrics In ReviewNeoReviewsAAP NewsAll AAP Sites Search Advanced Search Topics: child nutrition, food, calories, restaurants, science of nutrition Source: Otten J, Saelens B, Kapphahn K, et al. Impact of San Francisco’s toy ordinance on restaurants and children’s food purchases, 2011–2012. Prev Chron Dis. 2014; 11: 140026; doi: https://doi.org/10.5888/pcd11.140026Google Scholar Researchers from multiple institutions conducted a study to assess the impact of legislation in San Francisco banning restaurants from including “free” toys in children’s meals that did not meet nutritional standards. The ordinance was enacted on December 1, 2011. For the study, adult/child (aged 0–12 years) dyads exiting 1 of 2 major fast-food-chain restaurants in the San Francisco area were surveyed. Three separate surveys were completed. The timing of the surveys coincided with the enactment of the citywide ordinance. Investigators conducted “pre-ordinance” surveys of restaurant customers during the period January–March 2011 and again during October–November 2011. A “post-enactment” survey was conducted January–March 2012. Surveys addressed meal purchasing priorities, habits and preferences relating to children’s meals and toys, awareness of the toy ordinance and calorie labels, foods and beverages ordered, and demographic/anthropometric data. Data calculated on ordered items included calories, total fat, saturated fat, trans fat, sodium, sugar, fiber, and protein. Outcomes of interest were differences across time in mean calorie content per purchase for all children, and for those ordering only children’s meals over the time period that surveys were conducted. In addition, changes in the nutritional content of children’s meals made by the restaurant chains over the study period were tracked. Data were analyzed on surveys completed by 762 dyads during the 3 survey periods. Both restaurant chains chose to comply with the ordinance by offering toys with the children’s meals for an extra $0.10 (which was not prohibited by the explicit language in the legislation). In the post-enactment survey, 88% of those surveyed purchased the toy. Investigators found that no child’s meal at either restaurant met the ordinance’s nutritional requirements during the study period. Both restaurant chains independently implemented positive nutritional changes in the children’s meals between the first and second survey periods. Although no changes in calories for all children’s orders over time were detected, calories in children’s meals did decrease across the study period (P < .001), likely due to changes in side dishes and beverages. Awareness of the toy ordinance among parents was highest immediately following its passage (45.2%), falling to 29.4% and finally 17.7% post-ordinance. The authors conclude that although the changes in nutritional content of children’s meals were not directly related to the legislation, they were consistent with the intent of the ordinance. Dr Springer has disclosed no financial relationship relevant to this commentary. This commentary does not contain a discussion of an unapproved/investigative use of a commercial product/device. The CDC estimates that the proportion of children aged 6–11 years in the United States who are obese increased from 7% in 1980 to nearly 18% in 2012. Similarly, the percentage of adolescents aged 12–19 years who are obese increased from 5% to nearly 21% over the same period.1,2 In... You do not currently have access to this content.

Effect of Saline Irrigation Water on Antioxidants in Three Hydroponically Grown Leafy Vegetables: Diplotaxis tenuifolia, Eruca sativa, and Lepidium sativum

Our study evaluated changes in nutritional content of leafy vegetables at harvest and during postharvest in response to nutrient solutions of increasing salinity using a recirculating ebb and flow irrigation system within a controlled environment (CE). Two antioxidants, ascorbic acid (AsA) and total phenolics (TP), were used as proxies for nutrition as determined by the 2,6-dichloroindolphenol titrimetric and the Folin-Ciocalteu methods, respectively. Two arugulas, Diplotaxis tenuifolia (L.) DC cv. Sylvetta and Eruca sativa (P. Mill.) Thell. cv. Astro, and a garden cress, Lepidium sativum L. cv. Presto, were grown with five salinity levels ranging from 1.5 to 9.5 dS·m−1 electrical conductivity (EC) during two trials. We observed no difference in TP at harvest in response to salinity treatments in Trial 1 for all species collectively evaluated; however, during Trial 2, the TP at harvest responded to salinity treatments. In contrast, we observed a response in AsA at harvest to salinity treatments during both trials. The response of both TP and AsA to treatments was characterized by variability, both increases and decreases, when contrasting species and trials. We concluded that the variability in the nutritional content of the specific crucifers evaluated might reflect both individual species responses and the modest CE microclimate changes we recorded between trials. In addition, our research suggests that salinity levels greater that an EC of 9.5 dS·m−1 may be required to define the salinity tolerance of these specific crucifers within a CE.