Consumption Of Food Products Research Articles

Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic.

In the current situation of COVID-19, dietary intake that incorporates functional foods may potentially be a preventive measure for defence against viral infection. This study aimed to determine the consumption of functional foods and its associated factors among university students during COVID-19. This was a cross-sectional study conducted among 284 Malaysian university students in Kuala Lumpur, Malaysia. An online self-administered questionnaire was employed to assess subjects' nutrition knowledge, dietary habits, attitude towards functional foods, recognition and consumption of functional food products. Out of 284 respondents, 41.9% had poor level of nutrition knowledge and 57% had moderate level of functional food-related attitude, with seven types of functional foods consumed on average (57.0%). Binary logistic regression showed that university students who consumed fruits at least three times per day (aOR = 11.18; 95% CI: 1.46, 80.17), salty snacks (aOR = 2.90; 95% CI: 1.43, 5.86), soft drinks/sugar-sweetened beverages (SSB) (aOR = 3.12; 95% CI: 1.53, 5.26) and pure juice (aOR = 2.80; 95% CI: 1.48, 5.30) were more likely to consume functional foods during COVID-19 (P < 0.05). The findings could provide information to public and private sectors in terms of creating a supportive environment to encourage and promote the awareness and consumption of functional foods and their associated health benefits.

Exploring consumer attitudes and behaviour towards sustainable health-related food choices

PurposePalm oil has consistently been a staple ingredient in the Malaysian diet. Despite various promotional efforts throughout the years, the health aspects of palm oil have often been undervalued, leading consumers to overlook its benefits. This study has two objectives: (1) to explore consumer behaviour in purchasing decisions for food products containing palm oil in an emerging market and (2) to examine consumer awareness of palm oil as an ingredient in various edible products related to health.Design/methodology/approachA quantitative methodology that utilises a self-administered questionnaire was adopted for data collection. The conceptual framework and hypotheses were tested using partial least squares (PLS) structural equation modelling (SEM) on a dataset of 342 respondents.FindingsThe findings revealed that three hypotheses – attitude, subjective norms (SNs) and perceived health benefits – positively impact the intention to purchase palm-oil-based food products. Additionally, results indicate that Malaysian consumers practice sustainable consumption when purchasing palm-oil-based food products.Originality/valueThere is a need for a greater understanding of the importance perceived health benefits have in influencing consumers' consumption of food products containing palm oil in an emerging market such as Malaysia. This research study addresses the gap in existing knowledge.

Drivers of meat-reduced diets: applying the integrative model of behavioral prediction to isolate key salient beliefs

ABSTRACT This study used the integrative model of behavioral prediction (IMBP) to isolate the critical salient beliefs influencing the intentions of meat-eating consumers to move to a meat-reduced diet (MRD). These salient beliefs can be exploited to promote the reduced consumption of meat-based food products, which has been cited as a critical focus for sustainable future diets. The research used a two-phase methodology by first conducting an elicitation study to identify the salient beliefs present in the population. Second, a population survey quantified the cognitive foundations of engaging in a meat-reduced diet. The results showed that the areas of cognition which most strongly predict whether someone intends to engage in an MRD were instrumental and experiential attitude and injunctive norms. The corresponding salient beliefs that influence behavioral intention to engage in a MRD were beliefs that MRDs would restrict food variety, require more time to prepare meals and result in a lack of protein. Awareness of these beliefs can inform the communication strategy used by stakeholders who are interested in promoting MRDs.

Perlindungan Hukum Bagi Konsumen Atas Produk Makanan Yang tidak Memenuhi Standar Mutu

Consumer protection is important considering the ever-increasing speed of science and technology. This research aims to examine how legal protection is for consumers for food products that do not meet quality standards and what legal measures can be taken by consumers who experience losses. The type of research used in this writing is normative legal research. By using a statutory approach and a concept approach. Analysis of legal materials uses qualitative methods, namely studies related to legal norms contained in statutory regulations and legal norms that exist in society. The qualitative analysis method is carried out by analyzing legal materials based on concepts, theories, laws and regulations, expert opinions and the author's own views that are relevant to the problem under study, then interpretation is carried out to conclude from this research question. The results of this research conclude that the form of legal protection for consumers in consuming food products based on the UUPK aims to protect consumers and monitor negligent actions on the part of business actors in managing food products, as an effort to empower business actors to be able to maintain the quality of their products, without intending to kill the businesses of business actors. the. The existence of the UUPK provides encouragement for business actors to become smart entrepreneurs and aware of the law in providing quality products. There are two legal remedies that Siwalima Ambon High School students can take as consumers for the losses experienced, namely by litigation legal remedies or legal remedies carried out in court through lawsuits for violations of the business actor and non-litigation legal remedies or legal remedies outside the court which can be resolved by Consumer Dispute Resolution Agency (BPSK) through mediation, arbitration and consolidation forums as regulated in Article 45 paragraphs 1 and 2 UUPK.

Differences in Halal Food Consumption Behavior with Providing Leaflet and Flashcard Media Education to Students

Most teenagers choose to consume food products that do not have a halal logo because theyare closer to where they live. This research aims to analyze differences in halal food consumption behavior using media education leaflets and flashcards on the Faculty of education students at Nahdlatul Ulama University, Surabaya. The type of this research is true Experimental Design by using a Repost Test Design. The number of samples in this study was 66 respondents. Sampling in this study used techniques, of simple random sampling. Then divided into 33 respondents for group leaflets and 33 respondents for, group flashcards. The test analysis used is test Mann Whitney with a significant level (?=0.05). The result of This research shows that there is no difference in behavior between media groups leaflets and flashcards(p=0.090). Providing education with media leaflets and flashcards can increase halal food, consumption behavior among students. It is hoped that there will be further research using different, media such as audio-visual in looking at halal food consumption behavior.

Knowledge, attitude and practices of farmers and experts about the effects of pesticide residues on agricultural product users and ecosystems: A case of Fogera District, Ethiopia

Pesticides are chemicals used to control different types of pests. Though pesticides played a role in improving the quantity and quality of production, they have been threatening ecosystems and posed effects on humans in different parts of the world. Unfortunately, there were no studies made about the effects of pesticide residues on ecosystems and consumers in the Fogera District of Amhara Region, Ethiopia. Hence, the main objective of this study was to understand the knowledge, attitude, and practices of respondents about the effects of pesticide residues on ecosystems and consumers. A cross-sectional survey complemented by focus group discussions and field observations was used to gather the required data for the study. The close-ended data were analyzed using descriptive statistics, logistic regressions, and independent t-test, and data from open-ended questions were grouped and summarized based on their similarities. The findings of the study confirmed that there was significant knowledge, attitude, and practices difference between farmers and consumers about the effects of pesticide residues on ecosystems and humans. Farmers used highly toxic pesticides to control pests and improve the glossiness of vegetables and khat. Though they didn’t use the sprayed vegetables for their home consumption, some of the farmers deliberately supplied pesticide-sprayed vegetables without worrying about the negative effects of the pesticides on the consumers. There were also fishing practices from rivers after intoxicating the fish using the pesticide sprayed feed. This, in turn, might poison individuals who consume the fish. In general, pesticide application practices and consumption of pesticide-sprayed foodstuffs and surface water might pose serious health risks to ecosystems and humans. To minimize the negative effects of pesticides, rigorous awareness-raising on the effects and management of pesticides, enforcement of laws, delineation of the pesticide free buffer zone for waters, the establishment of a clear pesticide supply chain to the end users, ecosystem assessment and food safety monitoring schemes are highly required.

Congruency of an eating environment influences product liking: A virtual reality study

Virtual reality (VR) has been introduced as a method to improve the ecological validity of sensory tests by mimicking natural consumption contexts. VR has the advantage of being a cost-effective method that allows for sensory tests to be conducted in a more controlled and standardized environment, compared to tests performed in a natural consumption context (e.g., at home, in a restaurant, etc.). While some research with VR has been published, it remains unclear to what extent VR can truly immerse people in the intended context. One possible option to determine the effects of immersion is to investigate VR context–product congruency. As such, the aim of this study is to examine to what extent a congruent eating environment (summer/winter) impacts the perception of food congruent for that eating context. Using a between-subject design, a total of 100 participants evaluated three food products (watermelon, cracker, and chocolate truffle) either in a winter or summer VR context. Results showed that the overall liking of the congruent food (watermelon for summer and chocolate truffle for winter) was significantly higher than for the other foods when consumed in a congruent VR context. It should also be mentioned that overall, the scores were higher for the summer than the winter context, which requires further research (e.g., with other products/VR contexts). The emotions evoked by the consumed food products did not differ according to the VR context. Furthermore, high engagement scores were reported for the participants during this study, compared to the engagement reported by prior research performed in traditional sensory booths. These results illustrate the potential of VR for application in sensory research as the VR context can immerse and engage participants.

The Impact of Whole Egg Consumption on Bone Accrual in Healthy Children: A Randomized Controlled Trial.

Dietary interventions designed to examine the role of nutrition on childhood bone accrual have often focused on the role of individual micronutrients (eg, calcium, vitamin D, and zinc) and macronutrients (eg, protein). The osteogenic benefits of whole foods, such as eggs, are not well understood despite eggs being a source of high-quality nutrients and bioactive compounds known to positively influence bone. A significant positive cross-sectional association between whole egg consumption and tibia cortical bone mass has recently been shown in young children; however, randomized controlled trials (RCTs) have not been conducted. This study is a double-blind RCT in male and female children ages 9-13 years of different ancestries, designed to determine if consuming food products with whole eggs (equivalent to 8-10 eggs/wk) versus foods with milk or gelatin (placebo) over a 9-month period will improve measures of bone strength. Total body less head (TBLH) and lumbar spine bone mineral content (BMC) and areal bone mineral density (aBMD) were assessed using dual-energy X-ray absorptiometry (DXA). DXA Z-scores were computed using published pediatric growth charts and were adjusted for height-for-age Z-score (HAZ). Mid-tibia cortical volumetric BMD, BMC, cortical area, total bone area, cortical thickness, and strength strain index were measured using peripheral quantitative computed tomography. Overall, there were no significant intervention effects for any bone outcomes. The increase in spine BMCHAZ Z-score in the egg group versus the gelatin group approached significance (p = 0.07). Significant time effects in TBLH aBMDHAZ Z-score occurred as all groups decreased over 9 months (p < 0.03). Most tibia cortical bone outcomes increased over time (all p < 0.02), but changes did not differ across intervention groups. Whole eggs provide important nutritional benefits for children, but the bone responses to consumption of 8-10 eggs/wk over a period of 9 months in children entering the early stages of puberty were small. © 2023 The Authors. Journal of Bone and Mineral Research published by Wiley Periodicals LLC on behalf of American Society for Bone and Mineral Research (ASBMR).

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients.

Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste-around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer's spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet.

User preferences and consumer acceptability of boiled plantain in rural and urban localities in Cameroon.

An understanding of the preferences of different stakeholders in the plantain value chain in rural and urban segments in Cameroon is important for the selection and adoption of new plantain cultivars. Boiled plantain is one of the most commonly consumed food products from this crop in Cameroon. Gendered food mapping and consumer testing with two plantain landraces (Batard and Big Ebanga) and a plantain-like hybrid (CARBAP K74) was carried out in rural and urban areas in the West and Littoral regions of Cameroon. Plantain users in these two regions were categorized into producers, traders, processors, and consumers. Preferences indicated that raw plantain should bear long and large fruits, with heavy bunches, and an orange pulp color, whereas boiled plantain should present with a yellow color and a soft and mealy pulp, with a good plantain aroma. Batard and Big Ebanga were liked moderately by consumers, whereas CARBAP K74 was liked slightly. CARBAP K74 was on par with Batard and Big Ebanga for some attributes, except for color and sweetness. More emphasis should be given to attributes such as color, firmness, and taste for the development of new plantain clones to be adopted by end users consuming boiled green plantain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Improving the microbial and physicochemical shelf life of yufka paste using Lactobacillus plantarum and calcium propionate.

Considering the importance of reducing the use of chemical preservatives in food and the increasing attention of consumers to consume food products with minimal additives, the main goal of this research was to study the effect of use of chemical (calcium propionate) and biological (Lactobacillus plantarum) preservatives on increasing shelf life of yufka paste considering its physicochemical and microbial characteristics. For this purpose, three samples of yufka paste were prepared by adding concentrations of 103, 105, and 107 cfu/mL of L. plantarum individually and three samples of paste were prepared by adding the same amount of bacteria in combination with 0.3% calcium propionate and these samples were compared with the control sample (without preservative) and the sample only containing 0.3% calcium propionate. The obtained results showed that different treatments and time had a significant effect on physicochemical properties including pH, moisture, and protein of yufka paste (p < .05). The results of the survival of L. plantarum showed that with increasing time, the survival rate of bacteria increased (p < .05). The pH of the samples showed that the L. plantarum has a significant effect on controlling the chemical quality of yufka during storage. The count of mold and yeast in the combined use of L. plantarum and 0.3% propionate was lower than the single use of propionate chemical preservative, which indicated the very good effect of the green preservative in controlling the moldy spoilage of yufka. Low concentrations of bacteria showed better antimold results than treatments containing bacteria and propionate in a combined form, propionate or control treatment.

Consumption of Ultra-Processed Food and Drink Products in a Greek Christian Orthodox Church Fasting Population

Consumption of Ultra-Processed Food and Drink Products in a Greek Christian Orthodox Church Fasting Population

Whole-Genome Sequencing Analysis of Non-Typhoidal Salmonella Isolated from Breeder Poultry Farm Sources in China, 2020-2021.

Non-typhoidal salmonellosis is a dangerous foodborne disease that causes enormous economic loss and threatens public health worldwide. The consumption of food, especially poultry or poultry products, contaminated with non-typhoidal Salmonella (NTS) is the main cause of human salmonellosis. To date, no research has identified the molecular epidemiological characteristics of NTS strains isolated from breeder chicken farms in different provinces of China. In our study, we investigated the antimicrobial resistance, phylogenetic relationships, presence of antimicrobial resistance and virulence genes, and plasmids of NTS isolates recovered from breeder chicken farms in five provinces of China between 2020 and 2021 by using a whole-genome sequencing (WGS) approach and phenotypic methods. All sequenced isolates belonged to six serovars with seven sequence types. Nearly half of the isolates (44.87%) showed phenotypic resistance to at least three classes of antimicrobials. Salmonella enterica serotype Kentucky harbored more antimicrobial resistance genes than the others, which was highly consistent with phenotypic resistance. Furthermore, the carried rate of 104 out of 135 detected virulence genes was 100%. Overall, our WGS results highlight the need for the continuous monitoring of, and additional studies on, the antimicrobial resistance of NTS.

Frequency of consumption of specialty food products by sports university students and violation of the principles of their introduction to the diets

Purpose: estimate actual diet of college basketball players, including frequency of consumption of specialty foods.Materials and methods: 25 male students sports university basketball were examined (average age 20.9 ± 1.8 years). Actual nutrition was studied by the frequency method using the computer program “Analysis of Human Nutritional Status”. Data on the frequency and quantity of consumed specialized food products for the nutrition of athletes (SFP) and biologically active food additives were studied using a questionnaire.Results: the daily energy value of the diet averaged 3205 ± 520 kcal/day, 135 ± 36 g of protein per day, 155 ± 25 g/day of fats and 317 ± 72 g/day of carbohydrates; unoptimal diet structure was revealed — fats predominate from the daily energy value, carbohydrate and protein intake was low. There is a discrepancy between daily food intake (low consumption of fruits, vegetables, bread, fish) and the Order of the Ministry of Sports of the Russian Federation dated October 30, 2015 No. 999 “On requirements approval for ensuring the sports reserves training for sports teams of the Russian Federation” requirements. Basic diet revealed a high average daily content of iron (19 ± 6 mg/day), vitamins A (1057 ± 729 µg ret. equiv) and C (153 ± 101 mg/day). Data on the frequency of taking SPPs and dietary supplements are provided. At the same time, content of some nutrients in them exceeded the upper permissible consumption levels.Conclusion: it is advisable to regularly increase the awareness of coaches and athletes about the rational nutrition principles through the introduction of educational programs into sports practice.

Aiding food security and sustainability efforts through graph neural network-based consumer food ingredient detection and substitution

AbstractUnderstanding precisely what is in food products is not always straightforward due to food fraud, differing labelling regulations, naming inconsistencies and the hierarchical nature of ingredients. Despite this, the need to detect and substitute ingredients in consumer food products is far-reaching. The cultivation and production of many ingredients is unsustainable, and can lead to widespread deforestation and biodiversity loss. Understanding the presence and replaceability of these ingredients is an important step in reducing their use. Furthermore, certain ingredients are critical to consumer food products, and identifying these ingredients and evaluating supply-chain resilience in the event of losing access to them is vital for food security analysis. To address these issues, we first present a novel machine learning approach for detecting the presence of unlabelled ingredients. We then characterise the unsolved problem of proposing viable food substitutions as a directed link prediction task and solve it with a graph neural network (GNN).

Issues of intensification of aquaculture production and new approaches to the development of the salmon industry

The article deals with the issue of providing the world population with food. Data on the consumption and impact of food products from aquatic biological resources on food security in general and on the level of consumption of animal protein are presented. It is shown that in order to achieve sustainable development of the fish processing industry, it is necessary to constantly increase production volumes and expand the raw material base. The possibilities of increasing the volume of aquaculture production in various regions of the world and the problems associated with this are considered. It is indicated that a further increase in aquaculture production is possible due to pasture aquaculture and intensification of production due to feeding. For the successful implementation of the first option, it is necessary to involve new water areas and optimize the species composition, and for the second it is important to ensure an acceptable environmental load and the fullest possible use of feed. The method of intensification due to feeding is more in demand, however, the production and use of feed with a high protein content have a significant impact on the environment. It is noted that the largest amount of such feed is used in the production of salmon species. As a measure to smooth out the negative effects of salmon production, modern approaches to increasing the productivity of marine aquaculture are considered. One of the measures indicated is the possibility of growing coho (Oncorhynchus kisutch Walbaum) as part of the implementation of the concept of integrated multi-trophic aquaculture, where the natural food chain is simulated. The target species in the process of vital activity creates conditions for the production of food of another species, with this approach, the energy introduced into the artificial system is most fully used, and the principle of sustainable biomass production is implemented.

Features of the organization of rational nutrition of students during mass physical culture and sports

This article explores the problem of proper nutrition in the life of a modern student leading an active lifestyle. This problem is especially relevant at the present time, because the modern student has become even more purposeful and active. And this means that at the moment, proper nutrition of young people is the most important problem that needs to be addressed. Consider the basics of nutrition in physical education and sports, and analyze the nutritional requirements of students involved in physical education and sports. The article also substantiates the need for a balanced diet when playing sports, and reveals the features of the organization of the diet, depending on the intensity of physical activity. Based on the assessment of the frequency of consumption of vital foodstuffs, the diet of КubGТU students is analyzed. The study involved 60 students aged 20 to 22 years. The following results were obtained: the nutrition of the majority of students is irrational, with insufficient consumption of healthy food. In most cases, fast food products are popular. The conducted study of the relationship between nutrition, working capacity and lifestyle characteristics of students convinces us that violations of healthy eating habits negatively affect the degree of working capacity and increase the likelihood of bad habits. All this indicates a low culture of proper nutrition and the need for special events that highlight this issue. Proper nutrition is an integral part of a healthy lifestyle, and is especially important for people who lead an active lifestyle and play sports. Failure to follow a proper diet can lead to reduced physical endurance, a weakened immune system, and even injury during exercise. It is important to understand that each athlete has their own individual nutritional needs, depending on their physiological characteristics, sport, training level and other factors. Therefore, it is necessary to develop an individual diet, taking into account all these factors. For student athletes, it is especially important to follow the right diet in order to maintain their mental and physical tone and achieve high results both in school and in sports. To do this, it is necessary to pay due attention to the composition of food, the choice of products and the mode of eating. In addition, it is important to remember to drink enough water, as athletes lose a lot of fluid during training, and water deficiency can lead to dehydration, reduced physical endurance and other health problems. Our study determined the diet of student athletes based on data obtained from the survey.

Supervision and Law Enforcement Efforts on Food Products Unfit for Consumption Based on Law Number 18 of 2012 concerning Food

The problem in this research is how to monitor the circulation of products that are not suitable for consumption as a form of consumer protection for the public. The aim of this research is to provide knowledge to the public as consumers so that they are always careful and alert when consuming food products. The research method used in this writing is Normative Juridical research. A juridical approach that is based on existing legal regulations or legislation. The conclusion from this research is that there are still many food products circulating in the community that contain food preservatives, namely formaldehyde, borax and synthetic dyes Rhodamine B and Methanil Yelow, which are often used as textile dyes, food products that do not include production dates and expiration dates. With the circulation of products that are not suitable for consumption and can cause health problems, it is quite disturbing for the public, so to overcome this condition, the government must be able to carry out supervision and must impose sanctions on business actors who violate statutory provisions.

UHPLC-Q-TOF analysis of pyrrolizidine alkaloids in North-Macedonian honey

ABSTRACT Honey contaminated with pyrrolizidine alkaloids (PAs) could pose a risk for human consumption, being a widely consumed food product. A fast and simple LC/MS method for the analysis of pyrrolizidine alkaloids in honey was optimised to collect occurrence data. The extraction efficiency was evaluated by a systematic study of multiple solvent mixtures and clean-up procedures. The best results for PA extraction were obtained using a formic acid/methanol mixture with subsequent clean-up by the QuEChERS method, resulting in a mean recovery range of 91.8–102%. The method validation showed satisfactory intra-day (RSD < 5.1%) and inter-day precision (RSD < 9.1%). The proposed method was applied to 14 samples. A total of six PAs and two N-oxides were detected, with levels between 89 and 8188 µg/kg. This assessment highlights the potential risk of intoxication and the need for further investigations regarding an effective quality system for manufacturers to control PAs in honey.

CONSUMERS’ KNOWLEDGE, ATTITUDE, AND PERCEPTION OF FOOD PRODUCTION SYSTEMS: THE CASE OF THE UNIVERSITY OF NIGERIA NSUKKA, NIGERIA

Consumers’ knowledge and attitude toward food production systems and its potential impact on the environment drive the demand for food, especially from non-conventional systems. This study seeks to advance the literature on consumers’ preferences for food, by assessing consumers’ knowledge, attitude, and perception of food production systems in the University of Nigeria Nsukka community. Multistage sampling procedure was used in selecting 129 respondents drawn from students, academic, and non-academic staff in the university. Data generated were analyzed using descriptive statistics. The data were collected in-person using a questionnaire. The study revealed that the internet, friends/neighbor, social media, and television were the dominant platforms for sourcing information on the food production systems. The food consumers had little knowledge of genetically modified food products but were quite knowledgeable about organic and conventional food products, respectively. However, they had a positive attitude and perception of food products obtained mainly from organic production system. In addition, the quality of products (M=2.26), income (M=2.14), and cultural beliefs (M=1.54) were some of the factors that affected the intention of consumers to purchase food products obtained from the different food production systems. The study further revealed that packaging of various types of food products (M=1.64) and health implication of consuming food products (M=1.58) were some of information needed by consumers. There is a need for more consumer education in the university community to increase the knowledge of consumers on the health, environmental, and economic benefits of consuming the various food products.