Nutrition Concepts Research Articles

Clinical Nutrition of Critically Ill Patients in the Context of the Latest ESPEN Guidelines.

The group of patients most frequently in need of nutritional support are intensive care patients. This year (i.e., 2019), new European Society for Clinical Nutrition and Metabolism (ESPEN) guidelines of clinical nutrition in intensive care were published, updating and gathering current knowledge on the subject of this group of patients. Planning the right nutritional intervention is often a challenging task involving the necessity of the choice of the enteral nutrition (EN) or parenteral nutrition (PN) route of administration, time of initiation, energy demand, amino acid content and demand as well as the use of immunomodulatory nutrition. The aim of this study was to specify and discuss the basic aspects of the clinical nutrition of critically ill patients recommended by ESPEN guidelines. Clinical nutrition in intensive care seems to be the best-studied type of nutritional intervention. However, meta-analyses and clinical studies comparing EN and PN and their impact on the prognosis of the intensive care patients showed ambiguous results. The nutritional interventions, starting with EN, should be initiated within 24–48 h whereas PN, if recommended, should be implemented within 3–7 days. The recommended method of calculation of the energy demand is indirect calorimetry, however, there are also validated equations used worldwide in everyday practice. The recommended protein intake in this group of patients and the results of insufficient or too high supply was addressed. In light of the concept of immunomodulatory nutrition, the use of appropriate amino acid solutions and lipid emulsion that can bring a positive effect on the modulation of the immune response was discussed.

Philippines Case Study: Government Policies on Nutrition Education.

Government policies at the national and local levels are central to the promotion, protection, and implementation of sound food and nutrition concepts in the Philippines. According to the 2015 national nutrition survey, persistent malnutrition problems, such as protein-energy malnutrition and micronutrient deficiencies (anemia, vitamin A deficiency, and iodine-deficiency disorders), continue to afflict a major proportion of Filipinos. In the Philippines, nutrition education and promotion date back as early as 1900 with the conduct of educational campaigns directed towards the prevention and control of epidemic diseases and to the care and feeding of young infants. This presentation begins with an overview of the Philippine Government, nutritional status of children, the Philippine Plan of Action for Nutrition, then devotes substantial attention to nutrition program for school children, and examines other potential legislative actions that may have an impact on the community and industry. While various nutrition education initiatives, addressing malnutrition problems among Filipinos, resulted in an improvement in some of the conditions, much is still to be done to achieve zero malnutrition for the Philippines. Eliminating hunger and malnutrition is technically feasible. The challenge lies in generating the requisite political will, developing realistic policies, and taking concerted actions nationally and internationally.

Program Kemitraan Masyarakat: Pemanfaatan Pangan Lokal sebagai Sumber Asupan Gizi bagi Balita Prasejahtera Daerah Perbatasan di Kabupaten Merauke

The phenomenon of children suffering from malnutrition in the Asmat Regency, Papua Province is still the subject of national media coverage and is one of the benchmarks of the government's success in implementing pro-people programs. This community partnership activity is intended to increase knowledge, understanding, and skills of the parents of pre prosperous families live in the border regions of the Republic of Indonesia/Papua New Guinea (RI/PNG) in processing and utilizing local food as a source of nutritional intake. Method of the activity consisted of: training and mentoring. The improvement program uses standard limits on eligibility and limits on achievement of change. The Community Partnership Program (PKM) has succeeded in increasing the knowledge and care of parents of pre-prosperous families for the nutritional needs of their sons and daughters, and improving the parents’ skills in growing local food using home yards. Increased skills can be seen from the results of the creativity of citizens in making food creations that are in accordance with the concept of adequate nutrition using local food.

The Mismatch of Nutrition and Lifestyle Beliefs and Actions Among Physicians: A Wake-Up Call.

Background. There is a notable lack of education on nutrition and physical activity guidelines in medical schools and postgraduate training. The purpose of this study is to assess the nutrition and exercise knowledge and personal health behaviors of physicians in the Department of Medicine at a large academic center. Methods. We conducted a survey study in the Department of Medicine at the University of Florida in 2018. The survey instrument included questions on demographics, medical comorbidities, baseline perception of health and fitness, and knowledge of nutrition concepts. The Duke Activity Status Index assessed activity/functional capacity and the validated 14-point Mediterranean Diet Survey evaluated dietary preferences. Data were analyzed using descriptive statistics and the χ2 test was used to perform comparisons between groups. Statistical significance was determined at P < .05. Results. Out of 331 eligible physicians, 303 (92%) participated in the study. While all respondents agreed that eating well is important for health, less than a fourth followed facets of a plant-based Mediterranean diet. Only 25% correctly identified the American Heart Association recommended number of fruit and vegetable servings per day and fewer still (20%) were aware of the recommended daily added sugar limit for adults. Forty-six percent knew the American Heart Association physical activity recommendations and 52% reported more than 3 hours of personal weekly exercise. Reported fruit and vegetable consumption correlated with perceived level of importance of nutrition as well as nutrition knowledge. Forty percent of physicians (102/253) who considered nutrition at least somewhat important reported a minimum of 2 vegetable and 3 fruit servings per day, compared with 7% (3/44) of those who considered nutrition less important ("neutral," "not important," or "important, but I don't have the time to focus on it right now"; P < .0001). Conclusions. This study highlights the need for significant improvement in education of physicians about nutrition and physical activity and need for physicians to focus on good personal health behaviors, which may potentially improve with better education.

Dietary fibres in preventative meat products

This paper is based on literature and our own studies of high-quality dietary fibres of various types, as well as food materials and products. It provides data on the physiological features, functional and technological properties of dietary fibre, as well as its main uses in food technology. In particular, we assessed the texture of dietary fibre, constructed rheograms for the flow of fibre-water systems, and analysed the histological structure. Our results form a scientific basis for the development of safe meat products of high quality and healthy diets. We established specific structural characteristics, properties, and rheological behaviour of various dietary fibres, as well as their advantages. We found that potato fibres demonstrated greater uniformity in texture and rheology, compared to wheat fibres. Wheat fibres had a clear phase structure (fibre/water), whereas potato fibres showed significant hydrophilic and structuring properties, attributing them to colloidal fibres. The established patterns contribute to the rational selection of dietary fibre to create products with desired properties. In particular, we developed a technology for a restructured poultry product with preventative properties using soluble and insoluble dietary fibres. The paper provides data on the product’s safety indicators, nutritional and biological values, as well as functional, technological, microbiological, and other properties. We also conducted microstructural studies to analyse the uniformity of distribution of the curing mixture in the developed meat product. We concluded that using potato and wheat fibres can expand the range of meat products in line with the concepts of rational and healthy nutrition, as well as increase the product’s succulence and prevent syneresis and mass loss.

Comparison of Charity and Project-Based Service Learning Models on Knowledge Outcomes of Dietetic Students in a Community Nutrition Course

Upon completion, participants will be able to differentiate between two types of service learning models and their comparative impact on dietetic students’ self-rated knowledge of community nutrition concepts.

Metabotyping and its role in nutrition research.

Personalised nutrition is at its simplest form the delivery of dietary advice at an individual level. Incorporating response to different diets has resulted in the concept of precision nutrition. Harnessing the metabolic phenotype to identify subgroups of individuals that respond differentially to dietary interventions is becoming a reality. More specifically, the classification of individuals in subgroups according to their metabolic profile is defined as metabotyping and this approach has been employed to successfully identify differential response to dietary interventions. Furthermore, the approach has been expanded to develop a framework for the delivery of targeted nutrition. The present review examines the application of the metabotype approach in nutrition research with a focus on developing personalised nutrition. Application of metabotyping in longitudinal studies demonstrates that metabotypes can be associated with cardiometabolic risk factors and diet-related diseases while application in interventions can identify metabotypes with differential responses. In general, there is strong evidence that metabolic phenotyping is a promising strategy to identify groups at risk and to potentially improve health promotion at a population level. Future work should verify if targeted nutrition can change behaviours and have an impact on health outcomes.

Innovative development scenario of the domestic market of meat products: problems, factors, trends

The market for meat and its products is, on the one hand, one of the criteria for a country's food security, and, on the other, a peculiar social indicator, since it is a supplier of animal protein that plays an important role in ensuring healthy nutrition of the human body, which directly affects the quality of life., human development index, the formation and creation of conditions for its reproduction. The aim of the work is to study the domestic market of meat processing products from the standpoint of the implementation of the innovative scenario of its development, taking into account the orientation on mental changes in the consumer audience, the tendency to change the hedonic preferences of end users of meat products in the light of the evolution of nutrition theories. The subject of the study was trends, problems and prospects for the development of the domestic market of meat products, including taking into account the peculiarities of the consumer mentality, psychological perception of meat products in the light of the development of the theory and practice of healthy eating. The research methodology was based on a complex of general scientific methods, including analytical, synthetic, deduction. The basis of the research was the compilation and analysis of information sources in the subject area of ??the state and development prospects of the global and domestic meat and meat products market, which form plausible development scenarios, from the standpoint of analyzing commercial relations inherent in the b2c (busness-to-consumer) sector, in particular, the role assortment and the role of the individual customer. The characteristics, factors and trends of the innovation scenario of the development of the market of chilled and frozen meat products are formulated. The perspectives of combining the concept of healthy nutrition with the idea of reviving the traditions of national cuisine based on convergence with innovative food biotechnologies, including based on the author's innovative project to develop combined food systems and economically efficient meat products.

Mechanism of action of functional lipids and metabolites for patients with chronic kidney disease

Chronic kidney disease (CKD) is a general term for a diverse variety of cause affecting kidney structure and function. The term “chronic” is because the damage to the kidneys happens slowly over a long period of time. Damaged kidneys cannot filter extra water and wastes out of blood as compared to the healthy kidneys. The disease prognosis and control are categorized based on disease severity, which is evaluated by glomerular filtration rate (GFR) and albuminuria, and clinical diagnosis. Progression of CKD thus causes wastes to build up in the body and is associated with a number of severe complications, including increased incidence of cardiovascular disease, hyperlipidemia, anemia, and metabolic bone disease.Forty percent of CKD is a result of complications associated with diabetes. Patients with diabetes are suggested to intake reduced amount of carbohydrates and increased amount of proteins. Patients with CKD are suggested to intake a low protein diet. Thus, there is a fine need for CKD patients to understand the food constituents and functional components. Given the intricacies of the renal diet and the difficulties faced by patients due to conflicting recommendations and complexities faced in understanding processed food labels, there is a lot of emphasis in the present world to change the focus in CKD away from what not to eat to the concept of good nutrition as positive medicine or therapy for kidney patients.Specifically, there has been a surge in consumer interest on the beneficial role of specific foods with physiologically-active food components, so-called functional foods benefitting CKD. In the past century, increased attention to lifestyle and healthy diets has led to an increase in demand for functional foods.Thus, this review will discuss the key components that have been in investigated in vivo using rodent models, some clinical trials and studies for being identified as a ‘nutraceuticals’ for patients with CKD.KEYWORDS: Chronic kidney disease, Functional food, Conjugated Linoleic acid, LDL, HDL, Protein diet, Omega fatty acids, L-Carnitine.

P20 Culinary Nutrition Class for College Students: Cooking with Herbs and Spices

Background Campus-based programming, which incorporates both hands-on cooking and nutrition education, has emerged as a means to improve cooking and eating behaviors and self-efficacy related to cooking skills and healthy eating practices. Objective Evaluate the impact of a 15-week Culinary Nutrition class on student behaviors and self-efficacy in cooking and eating healthy foods. Study Design, Settings, and Participants A pre- and post-intervention model was used. A 15-week Culinary Nutrition class was developed using a conceptual framework of healthy cooking with the following constructs: frequency, techniques/methods, minimal usage, additions/replacements and flavoring. The program included experiential skill acquisition through hands-on cooking classes, as well as home practices. Each student received a chef knife and weekly herb/spice sample to help facilitate home practice. The culinary nutrition component was presented through online presentations, delivered prior to each lesson. Each cooking practice reinforced nutrition and cooking concepts and introduced at least one herb/spice and cooking skill. Students (18) registered for the Culinary Nutrition class participated in the study. Measurable Outcome/Analysis Data from pre- and post-intervention surveys was used to assess changes in frequency of home cooking, frequency of cooking with fruits/vegetables, and self-efficacy for cooking healthy food, recipe modification, use of herbs and spices and knife skills. Changes in frequency of cooking and using fruits/vegetables were analyzed by paired sample t-tests. The Wilcoxon signed rank test was used to analyze changes in self-efficacy. Results Analyses of pre- and post-intervention surveys indicated that participants experienced significant increases in self-efficacy for cooking healthy food (P = .001), recipe modification (P = .003), use of herbs and spices (P = .003) and knife skills (P = .001), and increases in frequency of home cooking (P = .045) and use of fruits and vegetables in cooking (P = .029). Conclusion Culinary nutrition classes with an online nutrition component can be an effective intervention to increase home cooking and self-efficacy for healthy cooking and eating for college age students. Funding None.

THE EFFORTS TO INCREASE KNOWLEDGE ABOUT BALANCED NUTRITION AT ELEMENTARY SCHOOL CHILDREN

Background: The balanced nutrition paradigm is currently unknown to the general public, especially school-age children. The old paradigm of four healthy five perfects is still taught in schools. Whereas in the new paradigm of balanced nutrition, in addition to the principle of nutrition that must be consumed in a balanced manner, there is another message that must be conveyed, namely physical activity at least 30 minutes every day, regular exercise, drinking 8 glasses of water a day, washing hands before and after eating and always monitor your weight. Purpose: This community service activity aims to improve balanced nutrition knowledge in elementary school age children. Method: The method of community service is through lectures and games for ice breaking so that the atmosphere becomes more fun. Results: Most of the students of SDN Kalisari 1 Surabaya were female (54%), 10 years old (62%), and parents had jobs in the “other” category namely construction workers, janitors and farm workers (38%). As many as 83% of students have breakfast habits and 88% of students often access the internet. The level of student’s knowledge of balanced nutrition is included in the sufficient category (59%). There is a difference in the level of knowledge before and after counseling about the concept of balanced nutrition (α = 0.04). Conclusion: Efforts to increase knowledge of balanced nutrition with counseling and game methods are considered effective because there is a significant increase in the level of knowledge of SDN Kalisari 1 Surabaya students.

Effects of a Texture-Modified, Enriched, and Reshaped Diet on Dietary Intake and Body Weight of Nursing Home Residents with Chewing and/or Swallowing Problems: An Enable Study

This proof-of-concept study investigated the effects of an innovative nutrition concept, comprising texture modification, enrichment, and reshaping, on dietary intake and nutritional status of 16 nursing home residents with chewing and/or swallowing problems (mean age 86.5 ± 7.4 years) in a pre-test post-test design. During 6 weeks with usual texture-modified diet (P1) energy and protein intake were constant. After the implementation of the innovative diet, daily energy intake increased by 204.2 (median) [interquartile range 95.8–444.4] kcal (P = 0.011), and protein intake by 18.3 [9.9–26.3] g (P < 0.001) and remained constant during the following 6 weeks (P2). Body weight decreased during P1 (–0.5 [–1.4 to 0.2] kg), and increased during P2 (+1.1 [0.0 to 1.7] kg, P = 0.004). The present nutrition concept turned out to be a promising strategy for nutritional management of chewing and/or swallowing problems, however, the effects need to be confirmed in larger studies.

Effects Of An Online Sports Nutrition Curriculum On Biomarkers Of Iron Status In Youth Athletes

Online nutrition education curricula framed around concepts of sports nutrition may improve accessibility as well as engagement, awareness, and adherence for active high school athletes. PURPOSE: Examine the effects of an online sports nutrition curriculum on ferritin, soluble transferrin receptor (sTfR), and hemoglobin (Hb) biomarkers of iron status in high school athletes. METHODS: One hundred twenty-three male (n=56, age: 17 ± 1 y, stature: 76 ± 20 kg, mass: 176 ± 6 cm) and female (n=67, 16 ± 1 y, 67 ± 16 kg, 164 ± 6 cm) high school athletes were tested for ferritin, sTfR, and Hb concentrations before and after participating in seven online sports nutrition modules (~1 module per week) focused on macronutrients, micronutrients, performance plate, energy balance, nutrient timing, and supplements. Pre- and post-education prevalence of poor iron status for each biomarker was calculated, while individual subject’s iron status classification was tracked. Mixed factorial ANOVAs (time x sex) compared mean biomarker concentrations. RESULTS: Prevalence of iron depletion (ferritin cutoffs) increased from 48 to 52% and decreased from 79 to 75%, low iron levels (sTfR cutoffs) decreased from 38 to 30% and increased from 29 to 33%, and anemia (Hb cutoffs) decreased from 20 to 14% and 29 to 23% in males and females, respectively. Subjects classified as iron depleted (n=65) did not change, one subject improved iron levels, while six subjects (6%) improved their classification from anemic (n=25) to non-anemic (n=19) from pre- to post-education. There were no interactions (p>0.05) or main effect for time (p>0.05) for ferritin (pre 28.4 ± 15.1 to post 28.0 ± 14.2), sTfR (19.0 ± 8.2 to 20.1 ± 7.4), or Hb (13.5 ± 2.2 to 13.9 ± 1.8). There was no main effect for sex (p>0.05) for sTfR (m: 19.2 ± 6.4, f: 19.8 ± 6.4), but males exhibited higher (p≤0.05) concentrations of ferritin (m: 32.5 ± 18.2, f: 23.8 ± 18.2) and Hb (m: 14.3 ± 1.7, f: 13.2 ± 1.7). CONCLUSIONS: Females present a greater risk of poor iron status, suggesting a need to focus on dietary iron in young female athletes. Participating in the online sports nutrition curriculum did not improve mean concentrations of ferritin, sTfR, or Hb, but did improve anemia classifications for six subjects (n=3 males, n=3 females). Acknowledgments: This study was funded by the Nebraska Beef Council.

Development of an Innovative Food Literacy Curriculum Focused on Agriculture, Nutrition, and Cooking for High School-Aged Adolescents (P16-061-19)

ObjectivesTo use theoretical frameworks and a systematic process to develop a curriculum aimed at improving food literacy in high school-aged adolescents. MethodsSocial Cognitive Theory (SCT) and constructivism were selected as guiding theoretical frameworks. Three overarching topics were identified as essential to advancing food literacy: agriculture, nutrition, and cooking. One nutrition researcher, one agriculture/food systems researcher, and one professional chef collaborated as topic experts. Thirteen undergraduate interns majoring in related subjects were recruited to draft lessons. The development team met weekly over 9 months. The first meeting consisted of introducing interns to food literacy, adolescent development, and curriculum development processes. Utilizing backward design, the team began by identifying lesson objectives relevant to high school-aged adolescents for each topic. Next the team determined acceptable evidence of learning for each objective using authentic assessment. Finally, interns created an activity for each objective and assessment pairing. The pedagogical approach for the activities was guided inquiry following the 5-step experiential cycle. Once lessons were drafted, weekly meetings were used for internally pilot-testing lessons and group discussions. ResultsUtilizing SCT, constructivism, and backward design resulted in the development of Teens CAN: Comprehensive Food Literacy in Cooking, Agriculture, and Nutrition. Teens CAN features twelve inquiry-based and experiential modules with the overarching topics of agriculture, nutrition, and cooking. The modules feature concept-based experiential and application activities. Agriculture concepts include technology innovations, agroecology, and the food environment. Nutrition concepts cover general nutrition, nutrients of concern for adolescents, and recommendations. Cooking concepts feature food safety, food resource management, and cooking techniques. ConclusionsTeens CAN fills a need for comprehensive food literacy curricula for high school-aged adolescents. After formal testing, the curriculum can be implemented in various learning environments, such as informally in after-school programs or integrated into formal education. Funding SourcesUC ANR and USDA NIFA.

Hábitos alimentares e concepções sobre alimentação equilibrada: uma investigação com alunos do oitavo ano do ensino fundamental

Esta pesquisa teve por objetivo investigar as concepções de estudantes do Ensino Fundamental sobre seus hábitos alimentares e alimentação equilibrada. Este estudo qualitativo e caracterizado como pesquisa exploratória incluiu 15 alunos do oitavo ano do Ensino Fundamental de uma escola estadual da região noroeste do estado do Rio Grande do Sul, Brasil. Os dados foram coletados mediante questionário e discutidos com base em uma análise de conteúdo. Os resultados revelaram que os alunos compreendem ao menos em parte a importância de uma alimentação balanceada para a saúde. Além disso, os participantes contribuíram com concepções variadas sobre alimentação balanceada, algumas das quais apresentaram uma relação com os conhecimentos científicos associados, ao passo que outras eram embasadas principalmente em conceitos espontâneos. Contudo, algumas concepções sobre o tema careceram de robustez, o que aponta para a necessidade de aprofundar a discussão sobre alimentação equilibrada na escola.

The perception of school food-service professionals on the implementation of the Healthy, Hunger-Free Kids Act of 2010: a mixed-methods study.

To: (i) understand the nutrition attitudes, self-efficacy, knowledge and practices of school food-service personnel (SFP) in Nebraska and (ii) identify potential barriers that schools face in offering healthy school meals that meet the US Department of Agriculture (USDA) nutrition standards. Convergent parallel mixed-methods study. Kindergarten-12th grade schools in Nebraska, USA.ParticipantsSFP (260 survey participants; fifteen focus group participants) working at schools that participate in the USDA National School Lunch Program. Mixed-methods themes identified include: (i) 'Mixed attitudes towards healthy meals', which captured a variety of conflicting positive and negative attitudes depending on the situation; (ii) 'Positive practices to promote healthy meals', which captured offering, serving and promotion practices; (iii) 'Mixed nutrition-related knowledge', which captured the variations in knowledge depending on the nutrition concept; and (iv) 'Complex barriers', which captured challenges with time, support and communication. The study produced relevant findings to address the barriers identified by SFP. Implementing multicomponent interventions and providing training to SFP may help reduce some of the identified barriers of SFP.

An epistemological assessment of learning nutritional information with augmented reality

PurposeThis study aims to investigate whether epistemological assessment is a suitable approach to evaluate students’ learning of dietary knowledge via the use of an augmented reality (AR) information system. Students’ perceived dietary knowledge was compared before and after learning with the AR system. Two major questions were addressed: Did students improve their understanding of dietary knowledge after the use of AR information system? Did students gain more appropriate understanding of dietary knowledge after the use of AR information system?Design/methodology/approachA mixed-methods approach was used in the study. The mobile AR system was used among 65 volunteered non-nutrition-major college students recruited in campus. For promoting epistemological development of personal dietary knowledge, students practiced with life experiences to access daily dietary information. Pre- and post-tests of students’ understanding of dietary knowledge were compared. Interviews with 20 students were used for gathering in-depth research data to analyse students’ epistemological understanding of dietary knowledge.FindingsThe epistemological assessment indicated an improvement in learning after the use of the AR system. Students gradually gained awareness of dietary knowledge and changed their perceptions of their dietary behaviours. Epistemological approaches to the analysis of students’ conceptual change in dietary knowledge revealed a significant increase in the mean nutritional concepts (p < 0.01) and a decrease in their mean misconceptions (p < 0.001) after learning via the mobile nutrition monitoring system. Learning assessment of 65 students also indicated a significant increase from the post-test after learning with the system (p < 0.0001).Research limitations/implicationsThis study might have its limitations, as it only assessed learning using a pretest-posttest design for a specific learning context over a short period of learning time. The use of interviews based on the epistemological approach might have its limitations in the interpretations of the phenomenon. Future implementations can also be extended to different populations to promote self-monitoring dietary behaviours.Originality/valueThe findings of this study will contribute to the application of AR in learning about dietary knowledge. The research involving in-depth observation of students’ learning relevant to personal nutritional information needs via mobile AR might provide potential contributions to dietitian professionals and health education.

EXPLORING MOTHER'S HEALTHY FEEDING PRACTICES OF CHILDREN, AGES 4-6 YEARS: A QUALITATIVE STUDY

Feeding or eating good upbringing which affects the development growth and intelligence of children. For that it is necessary feeding patterns or parenting eat right and balanced in order to stay healthy and avoid infection or other diseases related to nutrition. A balanced diet is eating according to composition of food that our body needs in portions adapted to needs of children at each age. Respondents in this study are the parents of kindergarten children Rabbani North Indaralaya with range of aged 4-6 years. Implementation of FGD was attended by 12 people, consisting; three researchers, two minutes, and seven respondents. Respondents selected through purposive sampling, based on predetermined criteria and is considered capable of answering research problems. The purpose of study is to explore more deeply about parenting feeding mothers in Ogan Ilir associated with understanding (the concept of balanced nutrition, quantity of feeding practices in terms, frequency, form, variety and type of food). This study used a qualitative approach. The data collection technique are Focus Group Discussion. Data processing was done manually using content analysis method (analysis). The results showed majority of mothers do not understand that concept of balanced nutrition, for this aspect the number of feeding infants in Ogan Ilir still do not meet the nutritional needs to children as seen from the children often do not prepared food to consume by their mother if the child does not like the dishes being served. From the aspect of the frequency almost mothers only give meal 2-3 times and 1 times a additional food during the day. From this aspect of mother form has given the same food with family to meal but this menu give only food in like a child. In terms of variety of food provided to children are still less and almost children do not consume vegetables and fruit. Mother feeding patterns in children is not good, lack of parental support in providing food resulted in children accustomed to eating that is not good. Appropriate educational media is required age of children to increase the child's knowledge about nutritious food and motivate children to want to eat nutritious food.

Crisis and Opportunities at the Intersection Between Food, Agri-Bussiness and Health

Abstract In the current context, food safety crises often have a direct impact on the health of the European population. Such moments bring chaos and confusion among the population, about food consumption, food systems, the ethics of businesses involved in the agri-food chain, or about guaranteeing their consumers’ rights. Although the level of consumer information has increased in recent years, there is a need for a uniform approach to all topics of interest to them, from quality, cost, authenticity, maintenance of food safety, to contaminants and fraud. Choosing a diet generates multiple effects on the quality of human life. Europeans are concerned about how food products are produced and consumed and which are the short and long-term effects, with attention being shifted from providing sufficient food. However, food consumption patterns of European citizens often have negative health consequences, endangering the future and making it necessary to change the way we feed and consume them. From farms to restaurants, we need to redefine the assumed concept of adequate nutrition in the 21st century: sustainable diets from sustainable food systems.

Extreme Physiology ‐ The Ultimate Outdoor Classroom

We have created Extreme Physiology, a 300‐level travel course in exercise and environmental physiology that takes advantage of stunning and diverse outdoor environments and a community learning paradigm to greatly facilitate student learning of complex physiological phenomenon. Ten students and two faculty members from The University of Scranton spend 25 days of their January intersession in Arizona. The course is based for 2 1/2 weeks in Tucson, split up by an intervening week at 7000 feet elevation in Flagstaff. It employs the course's students and its faculty as both subjects and investigators. Utilizing University of Arizona facilities and in collaboration with Arizona faculty, baseline human performance data, including maximal oxygen consumption, peak anaerobic performance, blood lactate, hematocrit, hemoglobin and resting ventilatory measurements are collected on all students and faculty, with followup measurements as the course progresses and the environment changes. Following the collection of baseline data, students and faculty engage in a three‐week exercise regimen of road and mountain biking, running, hiking and swimming. Exercise is performed in the breathtaking landscapes of Arizona previously unknown to the students, including two national parks, enabling exposure to a broad array of environmental milieus, providing challenging terrain, and increasing the novelty of the student experience. A community living arrangement that includes the students and their instructors enables introduction of nutritional concepts to the course, as students and faculty prepare meals together throughout the course. Continuous access to the course faculty further extends the learning environment, as students learn critical concepts in exercise and environmental physiology, present and discuss primary literature articles directed at course content, and collect, analyze and present their own human performance data.Support or Funding InformationSupported by The University of Scranton. The authors gratefully acknowledge their collaboration with Physiology and Nursing faculty of the University of ArizonaThis abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.