Food Eaten Research Articles

Dietary Restraint Fallacy.

For decades, the prevailing assumption in the field of eating disorders has been that dietary restraint causes weight gain and eating disorder symptoms, like binge eating. This belief resulted in widespread recommendations to reduce dietary restraint in treatments of eating disorders and obesity. However, recent findings by Grilo and Pittman (2024; International Journal of Eating Disorders xxx:xxxx-xxxx) contradict this view, showing reduced binge frequency and greater weight loss with increased rigid dietary restraint. This commentary critically evaluates the evidence supporting a causal link between dietary restraint and overeating, highlighting the limitations of longitudinal and observational studies and the misinterpretations of early laboratory research. Importantly, randomized controlled trials and experiments that directly manipulate calorie intake show that calorie restriction improves eating control and reduces eating disorder symptoms. Conceptual issues are discussed; self-reported dietary restraint is not an accurate reflection of actual calorie restriction. It is argued that cognitive processes like learned food cue reactivity, weak executive skills and increased reward sensitivity can explain tendencies to overeat. They are usually followed by attempts to restrain food intake-essentially reverse causality. It is further hypothesized that the eating of healthy whole foods while avoiding unhealthy ultra-processed foods, could benefit both the prevention and treatment of all eating and weight disorders.

CHANGES IN THE ELEMENTAL COMPOSITION OF THE CHYME AND METABOLIC PROCESSES IN THE RUMEN WHEN EXOGENOUS ENZYMES ARE USED IN FEEDING BULLS

Introduction. Coordination of the processes of scar digestion and metabolism in ruminants is a prerequisite for achieving high efficiency in the use of feed nutrients, improving product quality and profitability of production. The purpose of this study was to evaluate whether the inclusion of the exogenous lipase enzyme in the diet of bullocks in feedlots has a positive ef-fect on physiology, fermentation in the rumen, digestibility and the profile of fatty acids in the rumen. Material and methods. In the experiment, 8 animals were used, divided into 2 groups. the bulls of the control group received the basic diet (RR), the experimental group also received RR with the inclusion of the lipase enzyme at a dosage of 25 g / head / day. The level of volatile fatty acids (VFA) in the contents of the scar was determined by gas chromatography on a gas chromatograph "Crystallux-4000M", determination of nitrogen forms accord-ing to GOST 26180-84. The elemental composition of biosubstrates was studied using atomic emission and mass spectrometry (NPP-ISP and MS-ISP) in the IC of the Central Research Center of the FNC BST RAS. Results. The study of the ratio of LVH in the scar fluid showed that in the experimental group of animals the content of acetic acids decreased by 18.35%, propionic acid – 15.29%, butyric acid – 34.28%, valerian acid – 11.11%, while caproic acid was not found in the experimental group. Nitrogen metabolism in the body showed that the level of total nitrogen in the scar fluid increased by 64.71%, non–protein 53.66%, protein 66.22%, ammonia 78.57% (p 0.05), respectively. Analysis of the biomass of bacteria and protozoa showed that during the experiment, these indicators were higher in the experimental group of animals by 17.07% and 22.22%, respectively, compared with the control. The trace element composition of the scar fluid revealed differences in the mechanism of action of the lipase enzyme on the metabolism of chemicals. There was an increase in the concentration of chemical elements in the experimental group of bulls Ca – by 11.51%, P –17.72%, K – 20.34% (p≤0.05), Fe – 21.31%, Zn – 10.14%, Cu – 23.53%, Se – 39.13%. Against the background of a decrease in Ni – 11.44%, Ba – 14.67%, B – 9.00%, I – 33.33%, Al – 15.71 and Sr – 15.85% (p 0.05). Conclusion. Thus, the study of microbial communities of the LJ rumen, primarily of cattle, is very relevant due to the possibility of rapid diagnosis and prevention of many pathologies of the digestive system associated with improper feeding, which, as a rule, is accompanied by the development of pathogenic and opportunistic microorganisms.

A Simplified Mathematical Model for Cell Proliferation in a Tissue-Engineering Scaffold.

While the effects of external factors like fluid mechanical forces and scaffold geometry on tissue growth have been extensively studied, the influence of cell behavior-particularly nutrient consumption and depletion within the scaffold-has received less attention. Incorporating such factors into mathematical models allows for a more comprehensive understanding of tissue-engineering processes. This work presents a comprehensive continuum model for cell proliferation within two-dimensional tissue-engineering scaffolds. Through mathematical modeling and asymptotic analysis based on the small aspect ratio of the scaffolds, the study aims to reduce computational burdens and solve mathematical models for tissue growth within porous scaffolds. The model incorporates fluid dynamics of nutrient feed flow, nutrient transport, cell concentration, and tissue growth, considering the evolving scaffold porosity due to cell proliferation, with the crux of the work establishing the ideal pore shape for channels within the tissue-engineering scaffold to obtain the maximum tissue growth. We investigate scaffolds with specific two-dimensional initial porosity profiles, and our results show that scaffolds which are uniformly graded in porosity throughout their depth promote more tissue growth.

Brief Review on Fermentation Process and Food Additives

People’s interest in healthy eating and quality food is growing these days. There are various sources through which we learn about the advantages and disadvantages of foods, their benefits and some of their harmful effects on humans. Since school, young people are excited and discuss topics related to the composition of food and the role of its components - fats, carbohydrates and proteins. Theirstructure and properties are studied in the subject Chemistry and environmental protection in the profiled classes. The obtained theoretical knowledge is a basis on which young people form a culture of nutrition, striving to be healthy and energetic. More and more of them choose to continue their studies in specialties related to nutrition. The aim of the present study is to present knowledge from the field of Food Chemistry that is useful for human health. Food chemistry is an evolving discipline studying the chemical processes and interactions of all biological and non-biological components in foods. Foods are a complex combination of chemicals, many of which are vital to our survival. An important part of food content are food additives such as emulsifiers, food colourings, flavourings and preservatives, the main characteristics of which will be presented in the article. Examples of food additives and sweeteners that are harmful to human health are also given. The experimental part of the article describes fermentation as a chemical technology, as well as the importance of alcoholic, acetic acid and lactic fermentations. As an expected result, information about chemical technologies and food additives in food will enrich the knowledge of adolescents on the one hand, and on the other hand, will be beneficial for their proper development and good health. In addition, students can focus on studying food chemistry and realize themselves professionally in this field.

Response of Guava (Psidium guajava L.) to Pruning Intensities and Foliar Application of Nutrients on Growth Attributes

The experiment was conducted on nine year old well-established guava orchard planted at 3.0 × 3.0 m spacing to study the response of foliar feeding of nutrients and pruning intensities on the growth attributes of guava (Psidium guajava L.) cv. Allahabad Safeda during 2022-23 and 2023-24 at Horticultural orchard at Powarkheda, Narmadapuram under the Department of Horticulture, College of Agriculture, JNKVV Jabalpur (M.P.). The experiment was laid out in Factorial Randomized Block Design (FRBD) with three replications. The treatment consist of two factor (A) three levels of pruning, i.e. No pruning (P0), pruning of 25cm shoot from tip (P1), pruning of 50cm shoot from tip (P2) and factor ( B) thirteen levels of nutrients No- Control, N1-Urea @ 2%, N2- Urea @ 3%, N3-Nano urea @ 0.2% N4- Nano urea @0.3%,N5 –Zinc @ 0.4%,N6- Zinc @ 0.6%,N7- Nano zinc @ 0.04%, N8-Nano zinc @ 0.06%, N9- Iron @ 0.3%,N10-Iron @ 0.5%,N11-Nano iron @ 0.03%,N12-Nano iron @0.5%. The results revealed that the maximum increase in - plant height (11.85%), plant spread N-S (12.77%), plant spread E-W (13.76%), length of new sprout (16.87cm) & (30.85cm) and diameter of new sprout (2.57mm) & (3.47mm) at 60 and 90 days after pruning (DAP) respectively were recorded in P2 (pruning of 50cm shoot from tip). While, minimum was observed under treatment N0 (no pruning). With respect to foliar application of nutrients, the maximum increase in plant height (11.13%), plant spread N-S (12.23%), plant spread E-W (13.33%), length of new sprout (16.18cm) & (30.16cm) and diameter of new sprout (2.53mm) & (3.45mm) at 60 and 90 DAP respectively were recorded in N2 (Urea @3%) and minimum was found in N0 (control). Among, the treatment combinations, P2N2 (pruning of 50cm shoot from tip + Urea @ 3%) was found most superior with respect to the maximum, increase in plant height (12.50%), plant spread N-S (13.40%), plant spread E-W (14.83%), length of new sprout (17.68cm) & (31.65cm) and diameter of new sprout (2.71mm) & (3.61mm) at 60 and 90 DAP respectively.

Local food procurement behavior and overall diet quality among adults in Québec: results from the NutriQuébec project

BackgroundConsumption of locally produced foods is generally perceived as being part of a healthy dietary pattern. Accordingly, in 2020, the provincial government of Québec (Canada) promoted the purchase of local foods for economic and health benefits. The present cross-sectional study aimed to document the association between the behavior of local food procurement and overall diet quality in a sample of adults from the province of Québec.MethodsData were collected in a sample of 834 adults (86.6% females) from the NutriQuébec project, a web-based longitudinal population study that aims to document the lifestyle and eating habits of adults in Québec, Canada. Dietary intakes were measured using a validated web-based 24-h recall tool and diet quality was assessed using the Healthy Eating Food Index (HEFI-2019), which measures adherence to the 2019-Canada’s Food Guide recommendations on healthy food choices. Local food procurement behavior was measured using the Locavore-I-SF score, which assesses the frequency of short food supply chain use as well as the geographical origin of three locally produced foods.ResultsThe Locavore-I-SF score was weakly correlated with the HEFI-2019 score (r = 0.08, p < 0.02). Positive correlations were observed for the Vegetables and fruits (r = 0.09, p = 0.005), Beverages (r = 0.08, p = 0.04) and Free sugars (r = 0.14, p < 0.001) components of the HEFI-2019. Associations between the Locavore-I-SF and the HEFI-2019 scores were found in specific subgroups of participants: males (r = 0.33, p < 0.001), participants aged between 50 and 70 years (r = 0.16, p = 0.003), participants with a greater education level (r = 0.13, p = 0.003) and higher income (r = 0.12, p = 0.02), non-vegetarian participants (r = 0.10, p = 0.008) and participants living in Census Metropolitan Areas (r = 0.11, p = 0.004).ConclusionThese results suggest that the behavior of local food procurement is only weakly associated with better overall diet quality among a sample of adults from Québec, raising doubts on the relevance of promoting local food procurement as an effective public health measure for improving diet quality in Québec.Study registration numberNCT04140071.

Tactile tastes: Testing the relation between tactile thresholds, liking of textures and pickiness in eating

The texture of foods plays an important role in the liking of foods. Especially for picky eaters, texture can be a reason to reject foods. Previous studies showed that picky eaters in general dislike tactile stimulation more, which can include the feel of sand in their hands and specific food textures in their mouth. It has been suggested that this dislike stems from lower thresholds to detect touch, causing textures to feel over-stimulating and therefore more aversive. Alternatively, picky eaters might have the same objective tactile thresholds, but different subjective evaluations. The aim of the present study is to test the relations between tactile thresholds, liking of textures, food liking and picky eating. In a sample of 86 adult participants, picky eating was measured with the Adult Picky Eating Questionnaire (APEQ) and food liking with the Food Liking Questionnaire (FLQ). Tactile thresholds were tested with Semmes-Weinstein monofilaments (both on the tongue and fingertip) and liking of different textures was measured by feeling several textures with the hands. Results showed that both tongue and fingertip tactile thresholds were not related to the liking of textures. Thresholds of the fingertip, but not the tongue, were weakly related to food liking, but not directly to the APEQ. Liking of textures was related to both food liking and the APEQ. The results indicate that picky eaters indeed have a general subjective dislike of textures, but this cannot be explained by lower tactile thresholds. Future research might focus on how differential liking of textures develops.

Precise regulating the specific oxygen consumption rate to strengthen the CoQ10 biosynthesis by Rhodobater sphaeroides

Coenzyme Q10 (CoQ10) is the most consumed dietary supplement and mainly biosynthesized by aerobic fermentation of Rhodobacter sphaeroides (R. sphaeroides). Oxygen supply was identified as a bottleneck for improving CoQ10 yield in R. sphaeroides. In this study, a precise regulation strategy based on dielectric spectroscopy (DS) was applied to further improve CoQ10 biosynthesis by R. sphaeroide. First, a quantitative response model among viable cells, cell morphology, and oxygen uptake rate (OUR) was established. DS could be used to detect viable R. sphaeroides cells, and the relationship among cell morphology, CoQ10 biosynthesis, and OUR was found to be significant. Based on this model, the online specific oxygen consumption rate (QO2) control strategy was successfully applied to the CoQ10 fermentation process. QO2 controlled at 0.07 ± 0.01 × 10− 7mmol/cell/h was most favorable for CoQ10 biosynthesis, resulting in a 28.3% increase in CoQ10 production. Based on the multi-parameters analysis and online QO2 control, a precise online nutrient feeding strategy was established using conductivity detected by DS. CoQ10 production was improved by 35%, reaching 3384 mg/L in 50 L bioreactors. This online control strategy would be effectively applied for improving industrial CoQ10 production, and the precise fermentation control strategy could also be applied to other fermentation process.

Effects of mindfulness-based interventions on obesogenic eating behaviors: A systematic review and meta-analysis.

This systematic review and meta-analysis examined the effects of mindful-based interventions (MBIs) on changes in obesogenic eating behaviors. Seven databases (CINAHL, PubMed, PsycINFO, Cochrane, Web of Science Core Collection, Embase, Sociological Abstracts) were searched. Random-effects models were performed to estimate the pooled effects, and mixed-effects models were used to explore potential moderators of MBIs on eating behavioral changes. The significant effects on mindless eating habits included controlled eating (Hedge's g = 0.23, p = 0.005), external eating (g = -0.62, p = 0.001), fullness awareness (g = 0.64, p < 0.001), hunger eating (g = -0.69, p = 0.032), energy intake (g = -0.60, p = 0.003), sweet intake (g = -0.39, p < 0.001), and impulsive food choice (g = -0.43, p = 0.002). However, small and insignificant effects were noted for stress-related eating habits like emotional eating (g = -0.27; p = 0.070) and binge eating (g = -0.35, p = 0.136). The long-term effects were significantly sustained on hunger eating (g = -0.50, p = 0.007) but insignificant on emotional eating (g = -0.22, p = 0.809). MBIs delivered in clinical settings were more effective for decreasing emotional eating compared with those in school settings. Our findings support the effectiveness of MBIs. The pooled effects on improving mindless eating habits were stronger than the modification of stress-related eating habits.

Pengaruh Level Campuran Tepung Daun Kelor-Lamtoro dalam Media Dasar Terhadap Pemanfaatan dan Konversi Nutrisi Maggot Lalat Tentara Hitam (Hermetia illucens)

leaf meal mixture in the basal medium on the utilization of dry matter, crude protein, crude fat, and nutrient conversion in black soldier fly larvae (BSFL). The experiment was designed using a completely randomized design (CRD) with five treatments (0%, 10%, 20%, 30%, and 40% of the Moringa-Leucaena leaf meal mixture) and four replications. The basal medium consisted of 80% rice bran and 20% cornmeal, fermented for seven days before use. A total of 1000 BSFL were introduced into the fermented medium in each experimental unit, and harvesting was conducted on day 14.The results showed that the addition of the Moringa-Leucaena leaf meal mixture significantly increased dry matter utilization (DMU: 0.17–0.33%), crude protein utilization (CPU: 1.21–1.62%), and crude fat utilization (CFU: 4.00–7.00%), while reducing the feed conversion ratio (FCR: 6.23–3.27). The optimal level for all variables was found in the treatment with 40% Moringa-Leucaena leaf meal mixture. In conclusion, the addition of Moringa-Leucaena leaf meal as a protein source in the basal medium can improve nutrient utilization and feed efficiency in black soldier fly larvae.

Consumer sensory profiling and liking of Bolognese-type sauces: how do insect and plant foods really fare against red meat?

Abstract Meeting global targets for healthier and more sustainable diets calls for a substantial reduction of meat consumption in Western nations, especially red and processed meat. This requires a transition to the large-scale production, marketing, and adoption of alternative proteins. The current state of development of new plant- and insect-based foods holds good promise, but optimizing their sensory quality to the point where they can satisfactorily replace everyday meat-eating experiences remains a challenge, demanding a more consumer-oriented approach. This study investigated how Portuguese adults (, 18-40 years old, 50% female, regular meat eaters) perceived the sensory characteristics of seven Bolognese-style pasta sauces – made with 100% red meat (beef and pork), plant (soya beans or peas) or edible insect (house cricket or yellow mealworm larvae) protein – and how this affected their hedonic preferences for these products. Expectedly, the meat-based sauce was generally the most appreciated. Still, consumers liked all products slightly to moderately apart from mealworm mince. Sensory-mediated disgust affected the evaluations of some insect- and plant-based sauces, while others benefitted from formulations that enhanced savouriness and the prototypical attributes of a tomato pasta sauce. Moreover, the disconfirmation of positive sensory-affective judgements of ‘meatiness’ induced by mince-like texture cues penalized liking. High inter-individual variation in evaluations was observed. Distinct preferences for spiciness, for instance, moderated the effects of meat substitution on product liking, with over half of participants appreciating a mild or a spicy plant-based option more than the typical beef Bolognese. Sociodemographics, Beef Consumption, Healthy Eating Consciousness and Food Disgust Sensitivity were all important predictors of patterns of product liking, pointing out that the type of protein selected is just one of the many factors driving the acceptance of meat substitutes by consumers that can be leveraged by the food industry.

Correlates of food insecurity among university students in a low socioeconomic area

Abstract Background The prevalence of food insecurity (FI) is high and suggested to be growing among university students, with potential detrimental effects on their health status and academic performances. This cross-sectional study aims to identify the socioeconomic, demographic and lifestyle factors associated with FI among university students in a disadvantaged area. Methods An anonymous online survey was conducted from Nov 2022 to Jan 2023 among students enrolled at University Sorbonne Paris Nord, located in a low socioeconomic area in France. FI was assessed with one question distinguishing 2 levels of FI: quantitative (i.e. not having enough to eat) and qualitative (i.e. not having the desired food). This abstract focused on quantitative FI. To improve the representativeness of the sample compared to the total student population of the university, sample weights were used according to gender, study level and speciality, whether they were undergoing initial training or not, or obtained their baccalaureate abroad or not. Multivariable multinomial logistic regression models were used to identify factors associated with FI. Results A total of 5068 students provided valid answers (20% of the target population), 66% of whom were women, and 12% and 36% reported quantitative and qualitative FI, respectively. Being a man, an undergraduate, having obtained a baccalaureate abroad, not living in the family home, not receiving food from family, having no household food-heating facilities, reporting financial difficulties, relying on food charity and eating alone on a regular basis were positively associated with quantitative FI (P &amp;lt; 0.0001). Those reporting quantitative FI were more likely to report academic difficulties. Conclusions This study shows a high prevalence of FI in this student population and identifies several associated factors. Identifying students at greater risk of FI is an important first step to design and evaluate public health interventions. Key messages • The different socio-economic backgrounds of university students imply important food insecurity disparities among them. • University students present several factors associated with food insecurity, which should be considered when addressing food insecurity in this population.

Dietary intake of polyamines in a Spanish adult population: Age-dependent correlation with Healthy Eating Index and Dietary Inflammatory Index scores

ObjectivesA healthy and balanced diet is crucial to maintaining optimal health. Understanding the benefits of different food components is essential. The polyamine spermidine is linked to age-related disease protection, but daily intakes and whether these vary with age are unknown. This study aimed to determine polyamine intake in a Mediterranean diet population and its association with participants’ age and Healthy Eating Index (HEI) and Dietary Inflammatory Index (DII) scores. MethodsA database was created with references concerning polyamine content in foods to determine the daily intake of foods frequently consumed by 203 participants (84 males and 119 females), ages 18 to 90 y, using a nutritional survey (VioScreen) that includes HEI and DII scores. ResultsThe participants’ characteristics were as reported in the corresponding 2020 Spanish nutritional survey. Two-thirds demonstrated moderate to high adherence to the Mediterranean diet. The mean HEI score was 74.45 (out of 100), and the mean DII was −1.94 (anti-inflammatory). The median intake of polyamines was 45.59 mg/d/person (mean, 46.89 mg/d/person, 410.57 µmol/d/person), without sex differences. After normalizing the intake per kilocalorie, the Kruskal–Wallis test showed significant differences among age groups for total polyamines ingested, putrescine, and spermidine. The intake of putrescine and spermidine was significantly higher in the 60 to 69 age group compared with the 24 to 59 and 18 to 23 age groups, respectively. HEI scores were positively correlated with polyamine intake, whereas DII scores were negatively correlated. ConclusionsPolyamine intake was higher than reported in other populations, did not decrease based on age, and was associated with healthy eating and anti-inflammatory foods.

The Future of Food Health-Focused Brands in the Fast-Food Industry Based on the Analysis of Chipotle

Abstract: Healthy and sustainable food eating has become one of the significant trends in customer behavior. Academics and media research have found the significance of embracing new consumption habits, food choices on nutritionally adjusted meals, and increasing consumer health awareness. However, more research is still needed on the development opportunities of the fast-food industry in response to this new consumer behavior. Therefore, this article will use Chipotle as an example to demonstrate the financial opportunities of the fast-food industry's change toward healthy eating. This article uses research on healthy eating development, trends in the fast-food industry, balance sheets, and financial ratios. We have employed the analysis of Chipotle's financial statement and forecast the development of the fast-food restaurant from 2024 to 2028 after it accepts healthy eating. Research has found that customers' attitudes are changing. Consumers now prefer natural, high-quality fast food; introducing healthy products is financially rewarded with higher sales growth. This kind of brand will gain traction and boost profit. Various brands should also launch new products that focus on healthier alternatives.

Wedangan: An ethnomethodological perspective of the liberating food marriage

This research aims to solve the research problems regarding the most important value of an object in the form of the wedangan phenomenon. This research objectives to expose the superiority of the communities’ food consumption tradition in the form of wedangan. This research belongs to a qualitative study and uses ethnomethodology as an initial approach. It is because the initial data findings are in the form of an indexical conversation that explicitly refers to the concept of wedangan. The concept refers to wedangan in real life, which is in the form of eating and drinking activities while chatting. The research findings are: 1) the most profound structure of wedangan’s tradition is food provision and food eating; 2) wedangan accommodates three forms (food stall, street food, and restaurant); 3) wedangan also accommodates three food values (delightful, useful, and meritorious); and 4) there is an egalitarian consumption pattern in wedangan, people regardless their social class visiting the same place, eat the same food, being simple and be ordinary (or usually we call it as food marriage). Wedangan is a social activity with advantages from a social, economic, and political perspective. Therefore, this phenomenon requires more serious attention from the government.

Challenging Childhood Obesity: The Influence of Education and Close Monitoring on Obesity-Related Behaviors.

We aimed to evaluate the role of nutrition and behavior education intervention in the prevention and treatment of childhood obesity by comparing changes in obesity-related characteristics among obese children during a follow-up period of 12 months. This study was designed as a prospective cohort study in children aged between 6 and 18 years, with exogenous obesity who applied to Istanbul Research and Training Hospital, Pediatrics Department, between January 2018 and July 2019. Beginning at the sixth month, a program for nutrition and behavior education for obesity prevention and treatment was initiated and continued during the second half of the study period. The mean age of 59 children (29 females, 30 males) was 11.73 ± 2.78. BMI levels did not show a significant difference in the first 6 months, but decreased significantly during the second 6 months of the study. Screen time, fast eating behavior, overeating behavior and food score index scores also demonstrated significant improvements during the intervention period of the study, between 6 and 12 months. It was concluded that nutrition and behavior education for the prevention and treatment of childhood obesity could be a successful intervention with close follow-up.

Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism

Gastronomic identity is an emerging concept with considerable explanatory power in understanding cultural and social dynamics. This study investigates the meaning of gastronomic identity and the cultural and social processes involved in its touristic commodification. The study was conducted in Suzhou, China, using a multi-method qualitative approach comprising participant observation, secondary document analysis, and semi-structured interviews. Analysis reveals that the essence of Suzhou's gastronomic identity lies in seasonality, periodic changes in local food supply and demand. The commodification of this seasonal feature has transformed into a cultural allure for visitors. Stakeholders strategically leverage seasonal selections and culinary presentations to authenticate the regional gastronomic identity. However, these efforts are undermined by unethical food business practices—disregarding seasonality and engaging in premature food production—that threaten seasonal food culture's authenticity. This study enhances our understanding of the place-based meaning of gastronomic identity and its commodification and authentication in tourism.

Eating traditional foods enhances diet quality among First Nations in Canada: an analysis using the Healthy Eating Food Index-2019 (HEFI-2019) and the Canadian Healthy Eating Index 2007 (C-HEI 2007).

Understanding the dietary patterns of First Nations is crucial for addressing health disparities and promoting well-being. Historical assaults (colonization and loss of control over their lands) have strongly altered dietary practices and impacted health outcomes for generations. Canada conducts regular surveys to assess the extent to which individuals adhere to dietary guidelines. However, Indigenous peoples living on reserves are excluded from these surveys. This study aims to assess the diet quality of First Nations adults using the Healthy Eating Food Index-2019 (HEFI-2019) and the Canadian Healthy Eating Index 2007 (C-HEI 2007) and identify their influencing factors. Data were collected from adults (19 years and older) across ninety-two First Nations communities throughout Canada. Participants provided information on sociodemographic factors and dietary intake using structured questionnaires and 24 h dietary recalls. Statistical analyses included mean scores and regression models to assess associations between dietary indices and influencing factors. The mean HEFI-2019 and C-HEI 2007 scores among First Nations adults were 35/80 and 49/100, respectively, indicating suboptimal adherence to dietary guidelines compared to the Canadian population. Factors such as region, age, sex, education level, number of working people in the household, smoking status, and traditional food intake significantly influenced diet quality. This study underscores the importance of understanding and improving the diet quality of First Nations adults as measured by HEFI-2019 and C-HEI 2007 scores. While acknowledging the low adherence to dietary guidelines, particularly in younger age groups, the study highlights the positive influence of traditional foods on diet quality within Indigenous communities.

Productivity and nitrogen metabolism of lactating cows fed pistachio hull with soybean meal partially replaced by slow-release urea.

Pistachio hull (PH), a rich source of tannin, may interact with nitrogen (N) and affect N metabolism in dairy cows. This investigation aimed to assess the effects of feeding PH and two N sources (soybean meal: SBM or slow-release urea: SRU) on milk production, digestibility, and N metabolism in lactating dairy cows. The study utilized a 4 × 4 Latin square design with 12 Holstein dairy cows (body weight = 611 ± 39kg; 84 ± 14 days in milk; 45.6 ± 5.3kg/d milk), with treatments arranged in a 2 × 2 factorial configuration. The main factors were (1) the tannin source [without or with dried PH included at 76.5g/kg of diet DM] and (2) two N sources [SBM vs. SRU]. Crude protein and total phenolic and tannin contents were greater, but NDF was lower in PH than in sugar beet pulp. Feeding diets containing 7.65% PH resulted in reductions in milk yield, milk urea N, and milk efficiency but milk fat and protein concentration increased. Milk yield was similar between SBM and SRU. Feeding PH in replacement to sugar beet pulp did not interact with N sources, except for feed intake, as the PH + SRU diet tended to decrease feed intake (P = 0.09). Feeding PH was also associated with decreased dry matter, crude protein, and NDF digestibility. Dry matter digestibility decreased when a portion of SBM was replaced by SRU. Feeding PH in replacement to sugar beet pulp lowered ruminal ammonia-N concentration and increased acetate-to-propionate proportion. Feeding PH vs. sugar beet pulp had no effect on N intake and N excretion in urine and milk, but it increased the amount of N excretion in feces and decreased apparent N efficiency (milk N/N intake). Alanine aminotransferase was lower in cows fed SRU only in PH- but not sugar beet pulp-containing diets. Blood creatinine was lower when SRU was included in the PH-containing diet, but the opposite was observed in diets containing sugar beet pulp. Feeding PH instead of sugar beet pulp did not affect blood urea-N but resulted in lower glucose and aspartate aminotransferase concentrations. Overall, cows fed PH in replacement to sugar beet pulp were less efficient in converting feed nutrients into milk production, likely because of its negative effect on nutrient digestion. Partial replacement of SBM with SRU had no influence on lactation productivity and urea-N concentration in milk and blood. This may imply the suitability of SRU in providing a sustained supply of N in the rumen, likely qualifying it as a viable source of N to replace a portion of SBM in dairy diets.

Application of feed enriched with humic additive from peat and dry garlic powder when growing juvenile Siberian sturgeon on an industrial line of cage aquaculture

Cage aquaculture, used in modern industrial sturgeon farming, differ from recirculating water supply systems (RAS) by more natural habitat conditions of fish growing, which are optimal for broodstocks development and maintaining and producing fish seeding material and is more economical. The dominant species for sturgeon aquaculture in Russia and throughout the world is Siberian sturgeon, Acipenser baerii Brandt, 1869, adapted to extreme temperature conditions. When this fish was grown at industrial cage aquaculture enterprises in the European North of Russia under natural conditions, the survival rate of the objects was 99%; growth rates exceeded those of sterlet, Russian sturgeon and F1 hybrids of Russian and Siberian sturgeon; the feed ratio was better compared to fish kept in cages in the Southern Federal District. Seven-year-old sturgeons reared in cages under such conditions had a maximum live weight of more than 8 kg, their physiological parameters were better than those of objects kept in a RAS; indices of reproductive system corresponded to the normal values. To increase the efficiency of keeping Siberian sturgeon in cage aquaculture in the extreme conditions of the Northern regions, feed enriched with multifunctional biologically active compounds of natural origin is used. In this production experiment, the basic forage included the feed additive Humiton of peat humic compounds origin at a dose of 25 ml/kg and/or dried garlic powder at a dose of 30 g/kg; both components previously have shown effectiveness in growing juvenile Siberian sturgeon under RAS conditions. In the experiment, all additives showed activity in all assessed indicators, but the greatest effect was observed when using garlic powder or its combination with Humiton additive. The effectiveness of additives is due to adaptogenic and immunomodulatory effects, the ability to favorably influence the function of the digestive system and improve the absorption of feed nutrients.