Food Items Research Articles

Learning about good nutrition with the 5-color front-of-package label “Nutri-Score”: an experimental study

The Nutri-Score is a 5-color front-of-pack nutrition label designed to provide consumers with an easily understandable guideline to the healthiness of food products. The impact that the Nutri-Score may have on consumers’ choices is unclear since different experimental paradigms have found vastly different effect sizes. In the present study, we have investigated how student participants change a hypothetical personal 1-day-dietary plan after a learning phase during which they learn about the Nutri-Scores of the available food items. Participants were instructed to compose a healthy diet plan in order that the question of whether the Nutri-Score would improve their ability to compose a healthy dietary plan could be investigated, independent of the question of whether they would apply this knowledge in their ordinary lives. We found a substantial (Cohen's d = 0.86) positive impact on nutritional quality (as measured by the Nutrient Profiling System score of the Food Standards Agency) and a medium-sized (d = 0.43) reduction of energy content. Energy content reduction was larger for participants who had initially composed plans with higher energy content. The results suggest that the Nutri-Score has the potential to guide consumers to healthier food choices. It remains unclear, however, whether this potential will be reflected in real-life dietary choices.

Nutritional Fuelling for Microgravity Environment of Space Missions

Abstract: Since the beginning of space missions, the food systems have undergone a sea change with prolonged manned missions and permanent space habitats. We have a better understanding of physiological changes which happen in humans in space and help in adaptation to the space environment. Yet, much remains underexplored and warrants further research. Space missions today involve a considerable number of individuals operating in a microgravity environment for both short and long periods. The provision of food for such missions and managing the physio-pathological changes that affect nutritional requirements continue to be challenging. Food systems (food and beverages) used during every program to date have been shelf‐stable and were composed primarily of rehydratable or thermostabilized food items. Such foods usually have a lower hedonic value than fresh or frozen foods. Consequently, a reliable food system must provide a wide range of palatable and attractive foods as well as the tools to prepare them (through rehydration, heating, and cooling) to enhance the taste sensation of the crew. Adequate nutrition with easily accessible food is essential to this effort. To deliver nutritional recommendations to crew members for long-duration space missions, it is important to understand how nutritional status and general physiology are linked and affected by microgravity exposure. In view of this, it has been pointed out that nutritional countermeasures could rectify the physiological and behavioural anomalies during microgravity exposure. In this comprehensive narrative review, we have provided an overview of a few recent advances such as silkworm protein, good mood-vegan diet, 3-D food printing, and space garden’s produce for onboard support to food systems. It has also been found that exercise could be an addition to nutritional interventions. Areas of space exploration that require more in-depth research using ground-based bed rest models, as well as inflight microgravity conditions, are highlighted.

QR Based Food Ordering System including Sentimental Analysis

Abstract: Ordering food directly has never been easier for the customers. This all-in-one QR Menu solution is for simplifying the food ordering process for customers and streamlining operations for businesses in the food service industry. The system offers the capability to upgrade for online food delivery through various digital channels, including websites and social media platforms, with a backend CRM facilitating the management of special customer requests. The primary target is quick-service restaurants, kiosks, takeout establishments, and food delivery services and the platform eliminates the need for customers to download additional mobile applications. By easily integrating with any POS system and supporting credit card payments, it provides a proper solution for online ordering and payment processing. Also, this platform combines sentiment analysis to understand customer preferences and easily make personalized menu suggestions and ranking of food items. This feature helps in enhancing the overall customer experience by offering specific recommendations based on individual tastes and preferences. Also, the system has user-friendly management tools for QR code generation and customization, ensuring compatibility with a wide range of QR code readers and scanning devices. The in-built QR code generator provides unique QR codes. As a cloudbased solution, it offers scalability and easy management of online menus, and allows businesses to list their offerings on various marketplaces. This system has unique capabilities in providing a seamless and integrated solution for online food ordering, payment processing, and customer engagement in the food service industry.

Farm Fresh Products Web Market

Abstract: Farmers Web Market represents a transformative approach to the fresh food supply chain, aiming to establish a direct connection between farmers and consumers. Traditional food supply chains often involve multiple intermediaries, leading to increased costs, delays, and a loss of product freshness and quality. In contrast, harnesses the power of technology to streamline the process, enabling farmers to connect directly with consumers, thereby ensuring the availability of high-quality, locally sourced fresh food products. The platform serves as a comprehensive marketplace, providing farmers with a digital platform to showcase their produce and enabling consumers to access a diverse range of fresh food items. Through detailed farmer profiles and product listings, consumers gain insights into the origin, farming practices, certifications, and sustainability initiatives associated with each product, fostering trust and transparency in the supply chain. Farmers have the opportunity to create personalized profiles, where they can showcase their farming practices, certifications, and commitment to sustainability. This transparency allows consumers to make informed decisions about their purchases and supports farmers in building direct relationships with their customers . The platform offers consumers an intuitive interface to browse, search, and filter products based on various criteria such as type, origin, farming practices, and price. Consumers can explore detailed product information, including nutritional values, farming methods, and environmental impact, empowering them to make conscious purchasing decisions. It facilitates direct transactions between farmers and consumers, eliminating the need for intermediaries and ensuring fair prices for both parties. By cutting out unnecessary middlemen, farmers can receive better returns for their produce, while consumers benefit from competitive prices and access to fresher products.

Design and Implementation of Homemade Food Delivery Mobile Application Using Flutter-Flow

The E-commerce industry has gained popularity in recent years. One of the revolutions in the e-commerce industry is online food delivery which integrates restaurants for the delivery of food. However, post- COVID people have gained health consciousness, which led them to change their food preferences to choose homemade food over restaurant- made food. This enabled the necessity of homemade food delivery. In this context, this paper presents the design of a mobile application that integrates cloud kitchens for the delivery of homemade food. This app has been designed using Flutter-Flow and Firebase to integrate cloud kitchens with functionalities like adding food items to the cart, checkout page, payment gateway, and live order tracking that facilitates a seamless food delivery experience for the consumers.

M.ACİZİN “DİVAN”ında İŞLƏNƏN MƏİŞƏT LEKSİKASININ TƏHLİLİ

Analysis of household lexicon used in M.Aciz "Divan" Summary The household lexicon refers to the words that describe the names of the most important and necessary things that people use every day. This includes the names of food, clothing, decorations, and household items used in daily life. Muhammad Khalifa Ajiz, one of the prominent figures of South Azerbaijani literature, unfor¬tu¬na¬tely, is one of the writers who are not so familiar to the reader of modern Azerbaijani literature, and whose research works are rarely written about him. Although the language of Ajiz's poems is the subject of research by Iranian and Turkish scholars, the importance of his "Divan" for the vocabulary of the Azer¬bai¬jani language has been neglected. In this article, the artistic language of Muhammad Khalifa Ajiz is analy¬zed from a lexicographic point of view. The interesting part of the Ajiz lexicon is the less used lexicon that is used in certain regions of South Azerbaijan and which can be encountered by the current modern reader. Key words: South Azerbaijan literature, Ajiz, linguistics, lexicon

Diet of the Invasive Atlantic Blue Crab Callinectes sapidus Rathbun, 1896 (Decapoda, Portunidae) in the Guadalquivir Estuary (Spain)

AbstractThe Atlantic blue crab Callinectes sapidus (Decapoda, Portunidae) Rathbun, 1896 is native to the east coasts of North and South America and has recently expanded its distribution in the non-native range into the Gulf of Cadiz (SW Iberian Peninsula, Europe). Considering the impacts caused by this invasive species in numerous estuarine ecosystems and its generalist feeding behavior, this study aims to provide the first account of the Atlantic blue crab diet on the East Atlantic coast. We studied the species’ feeding habits using stomach content analyses to predict food web interactions and putative impacts. Samples were obtained in the Guadalquivir estuary (SW Spain, Europe), which was colonized in 2017. The main food items identified on their stomach were, fish (49.9%), mollusks (44.4%) and crabs (32.3%). They also consumed plant material (27.2%), and the sediment (32.3%) in their digestive tract was likely the result of secondary ingestion. The Atlantic blue crab exhibited the same omnivorous behavior as in the native area. There was no sexual variation in diet composition or feeding activity in general, but there was a seasonal variation in the diet composition of females. The decrease of the caramote prawn Penaeus kerathurus (Forskål 1775) observed in the Guadalquivir estuary since 2021 is likely not due to the Atlantic blue crab because they seldomly eat this prey. Overall, our study provides clear baseline information to expand the knowledge about the ecological roles of the Atlantic blue crab in non-native ecosystems.

Implications of India’s Act East Policy on the Food Systems and Cultural Heritage of the Konyak Nagas: A Case Study of Sustainable Subsistence and Capitalistic Rationalisation

This article examines the potential impact of India’s Act East Policy on the food systems of the Konyak Nagas, an indigenous community in Nagaland. The article studies how the traditional knowledge of the Konyak Nagas about the land, labour and ecology has influenced their food culture. The communal landholdings, shifting cultivation, natural preservation of food items, manual labour in agricultural lands and chemical-free fertilisation process have so far kept the Konyaks self-sufficient in terms of requirement of food, and kept the market forces at bay. Emphasising the significance of food security in the changing global scenario in the post-pandemic period and considering the UN’s Sustainable Development Goals, the article explores how Act East Policy’s capitalistic rationalisation of resources may significantly affect their sustainable means of subsistence and appropriate their farms and platters, which are an integral element of the cultural fabric of the community.

Mixed diets can meet nutrient requirements with lower carbon footprints.

Achieving sustainable dietary change is essential for safeguarding human and environmental health. However, dietary recommendations based on broad food groups may not accurately reflect real-world realities because individuals select and consume dishes with multiple food items influenced by diverse context-specific factors. Therefore, here we explored the sustainability trade-offs of dietary choices at the dish level through an optimization modeling approach tested in Japan. We estimated the nutritional quality, price, and carbon footprint of major Japanese dishes and examined 16 dietary scenarios to identify options that meet the nutritional requirements and minimize carbon footprint. Overall, mixed diets contain more combinations of dishes that meet nutritional requirements with lower carbon footprints compared to more restrictive dietary scenarios. We argue that the approach developed here enables a better understanding of dietary trade-offs, complements existing methods, and helps identify sustainable diets by offering nuanced information at the national and sub-national levels.

Influence of vitamins and food on the fluorescence spectrum of human urine.

Fluorescence spectroscopy of human urine is a method with the potential to gain importance as a diagnostic tool in the medical field, e.g.,for measuring Coproporphyrin III (CPIII) as an indicator of cancer and acute types of porphyria. Food can change human urine's color, which could influence the urine fluorescence spectrum and the detection of CPIII in urine. To determine if there is a noticeable influence on the urine fluorescence spectrum or on the detection of CPIII in urine, 16vitamin supplements, and three food items were tested. Such investigation may also prevent false interpretation of measured data. Urine samples were collected before and after (overnight, ca. 8 h) intake of each test substance. Samples were investigated by fluorescence spectrum analysis. At excitation wavelengths from 300to 500 nm and emission wavelengths from 400to 700 nm excitation-emission-matrices were measured. Data obtained from urine before intake were compared to the data from overnight urine. Furthermore, the investigation of any interference with the CPIII concentration was performed at an excitation wavelength of 407 ± 3 nm and emission wavelengths of 490-800 nm. Only vitamin B2, but none of the other tested substances, showed noticeable influence on the urine fluorescence spectrum. None of the tested substances showed noticeable interference with the recovery rate of CPIII. The correct interpretation of measured data by fluorescence spectroscopy is possible with the exception if vitamin B2 supplementation was performed; thus, the consumption of vitamin B2 supplements before fluorescence testing of the patient's urine should be avoided and/or must be requested. CPIII concentrations could reliably be measured in all cases.

Food Image Detection Using CNN Algorithm

In the coming years, the fusion of deep learning with computer vision will usher in significant advancements in various domains, including food image analysis. A pioneering approach will be introduced to meet the rapidly increasing demand for automated recipe generation from food images, leveraging state-of-the-art deep learning techniques. The proliferation of social media platforms and the omnipresence of food-related content will necessitate efficient algorithms capable of understanding food images and generating coherent recipes. The proposed framework will integrate deep learning neural networks for robust food image recognition and sequence-to-sequence models for recipe generation. Initially, a pre-trained model will be employed on extensive food image datasets to extract pertinent features, followed by fine-tuning on domain-specific datasets to enhance accuracy. This pre-training step will enable the network to learn rich representations of various food items and their compositions. Subsequently, a sequence-to-sequence model, such as an encoder-decoder architecture equipped with attention mechanisms, will be employed to map the extracted image features to textual recipes. This model will learn to generate coherent and contextually relevant recipes from input food images, capturing the intricate details of different cuisines and dishes. Key Words: Deep Learning, Food Image Analysis, Recipe Generation, Convolutional Neural Networks.

Point-of-choice kilocalorie labelling practices in large, out-of-home food businesses: a preobservational versus post observational study of labelling practices following implementation of The Calorie Labelling (Out of Home Sector) (England) Regulations 2021

Background and objectivesOn 6 April 2022, the UK government implemented mandatory kilocalorie (kcal) labelling regulations for food and drink products sold in the out-of-home food sector (OHFS) in England. Previous...

Associations of eating out and dietary diversity with mild cognitive impairment among in community-dwelling older adults.

Dementia is a critical later life health issue that occurs among members of aging societies. This study examined the relationships between eating out, dietary diversity, and mild cognitive impairment (MCI) among community-dwelling older adults. We analyzed data from 597 older adults (median age 73.0 years [interquartile range 69.0-78.0] and 62.6% females). We applied the Food Frequency Score (FFS) to evaluate diet variety and the weekly consumption frequencies of ten food items were determined. The Functional Assessment Tool from the National Center for Geriatrics and Gerontology was used to evaluate MCI. Finally, we asked the participants how often they ate out each month; those who replied 'none' were categorized into the "non-eating out" group. The overall prevalence of MCI was 122 (20.4%), with a higher prevalence in the low dietary diversity group than in the high dietary diversity group (28.6% vs. 18.6%). After adjusting for covariates, the participants who self-described as not eating out were independently associated with low dietary diversity (odds ratio [OR]: 1.97, 95% confidence interval [CI]: 1.20-3.20), while low dietary diversity was associated with MCI (OR: 1.72, 95% CI: 1.02-2.87). Structural equation models revealed that not eating out had no direct effect on MCI but was associated with MCI via low dietary diversity (root mean square error of approximation = 0.030, goodness-of-fit index=0.999, and adjusted goodness-of-fit index = 0.984). Although non-eating out may not have a direct effect on MCI, an indirect relationship may exist between eating-out habits and MCI via dietary diversity status.

#junkfluenced: the marketing of unhealthy food and beverages by social media influencers popular with Canadian children on YouTube, Instagram and TikTok

BackgroundMarketing of unhealthy foods to children on digital media significantly impacts their dietary preferences and contributes to diet-related noncommunicable diseases. Canadian children spend a significant amount of time on digital devices and are frequently exposed to unhealthy food marketing on social media, including by influencers with celebrity status who endorse products. This study aimed to examine the frequency, healthfulness, and power of unhealthy food marketing in posts by influencers popular with Canadian children on YouTube, Instagram and TikTok.MethodsThe top 9 influencers popular amongst Canadian children aged 10–12 years were identified from the 2021 International Food Policy Study Youth Survey. A total of 2,232 Instagram, YouTube and TikTok posts made by these influencers between June 1st 2021 and May 31st 2022 were examined for instances of food marketing. Food products/brands were identified and frequencies were calculated for the number of posts promoting food products/brands, posts promoting products/brands classified as less healthy according to Health Canada’s Nutrient Profile Model (2018) and marketing techniques utilized.ResultsYouTube had the highest average rate of food marketing instances per post, at a rate of 1 food marketing instance every 0.7 posts, while TikTok and Instagram had instances every 10.2 posts and 19.3 posts, respectively. Overall, fast food restaurants was the most promoted food category (21%), followed by regular soft drinks (13%), snacks (11%), candy and chocolate (11%) and water (8%). The most frequently used marketing techniques were appeals to fun/cool (37%), the use of songs or music (28%) and the product being consumed (25%). In terms of healthfulness, 83% of the products/brands (87% of brands and 82% of products) promoted were classified as less healthy.ConclusionsSocial media influencers play a substantial role in promoting unhealthy food products to children, primarily fast food items. Given the significant impact of such marketing on children, there is a need for ongoing government-led monitoring, and it is crucial to include social media and influencer marketing in marketing restrictions targeting children in Canada to safeguard this vulnerable demographic.

Spectrophotometric Determination of Selenium in Food Items

Selenium (Se) is an essential element that is obtained from food. To increase the level of selenium in the body, we should consume selenium-rich foods in our diet. The objective of this study was to develop a simple spectrophotometric method for the quantitative analysis of selenium present in food. This study included six food items such as broccoli, cabbage, red cabbage, fenugreek, garlic, and ginger. The new method is based on the yellow colour complex formed by the reaction between 2% potassium iodide and 0.2% pyridine in acidic medium with the selenium. Absorbance was measured at 400 nm against the reagent blank. The results of the above proposed method were compared with the reference method of using potassium iodide and starch as reagents. The selenium content in the examined food samples was determined from the regression equation of the calibration curve y= 0.0799x+0.3477 respectively. All the analyses were performed in triplicate, and the results are expressed as mean ± standard deviation. The highest mean selenium value was obtained in ginger and garlic 18.70 & 18.32 µg/g, respectively among all the studied samples, while the lowest value was in fenugreek seeds 7.38 µg/g. The proposed method is simple, rapid, sensitive, and obeys Beer–Lambert’s law. The proposed method was successfully applied to determine food items.  Selenium has been quantitatively analysed for its potential to protect the body from many degenerative diseases. Selenium-rich food, as studied here, should be used as a supplement in the human diet.

INVESTIGATING INTO CUSTOMER PREFERENCE AND SATISFACTION REGARDING FROZEN AND INSTANT FOOD PRODUCTS

This study aims to explore consumer preferences and satisfaction levels regarding frozen and instant food products. The research employs a mixed-methods approach, combining quantitative surveys and qualitative interviews to gather comprehensive data. The survey will assess factors influencing purchase decisions, such as taste, convenience, price, and perceived healthiness. Additionally, interviews will delve deeper into consumer perceptions, attitudes, and experiences with frozen and instant food items. Findings from this research will provide valuable insights for food manufacturers, retailers, and marketers to better understand customer needs and enhance product offerings to meet evolving consumer demands in the frozen and instant food market segment. KEYWORDS: Customer preference, Satisfaction, Frozen food, Instant food, Consumer behaviour, Purchase decision, Taste, Convenience, Price, Market research, Food industry.

Peppermint oil‐infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging

AbstractExtensive research is currently dedicated to creating biodegradable packaging materials that match the qualities of traditional synthetic packaging materials. Among these options, polylactic acid (PLA) is noteworthy. PLA is a renewable‐source‐derived thermoplastic polymer with excellent barrier properties, mechanical strength, and a strong safety profile. To enhance food product shelf life, active packaging materials, incorporating functional ingredients like antimicrobials, have gained prominence. Peppermint essential oil is one such active ingredient, offering potential improvements in preserving food freshness and safety. This study's objective is to craft antimicrobial, biodegradable food packaging materials by blending peppermint oil into PLA films. Various peppermint oil concentrations (1.25%, 1.875%, and 2.5% w/v) were blended with PLA to assess their impact on opacity, water vapor permeability (WVP), mechanical and thermal properties, and antimicrobial characteristics. Higher peppermint oil concentrations increased opacity, making them advantageous for light‐sensitive food items. These films reduced WVP without affecting PLA's thermal stability. Antimicrobial effectiveness was evaluated against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing inhibition with 1.875% and 2.5% w/v peppermint oil concentrations. Compared to control, PLA films with peppermint oil extended the shelf life of packaged chicken breast meats from 3 to 8 days. As a result, incorporating peppermint oil into PLA films presents a promising solution for advanced antimicrobial and biodegradable food packaging.Highlights The incorporation of peppermint oil resulted in higher opacity values. Peppermint incorporated PLA films showed antimicrobial activity. Peppermint oil addition decreased water vapor permeability of PLA films. Peppermint oil added PLA films increased the shelf life of chicken meat up to 8 days.

Possible Risk Factors and Their Potential Associations with Combined Heavy Metal Exposures in Pregnant Women in the Republic of Suriname.

The exposure of pregnant women to multiple environmental pollutants may be more disadvantageous to birth outcomes when compared to single-compound contaminations. This study investigated the mixed exposures to mercury, manganese, or lead in 380 pregnant Surinamese women. The factors that might be associated with the heavy metal exposures and the relative risk of the potential factors to cause the mixed exposures were explored. The influencing factors of exposures to mixed contaminants assessed were living in Suriname's rural regions, several parts of which are contaminated with heavy metals emitted from artisanal and small-scale gold mining and agricultural activities; the consumption of potentially contaminated foods; advanced maternal age; as well as a relatively low formal educational level and monthly household income. Descriptive statistics were used to calculate frequency distributions and χ2-contingency analyses to calculate associations and relative risks (RR) with 95% confidence intervals (CI). Blood levels of two or three of the heavy metals above public health limits were observed in 36% of the women. These women were more often residing in the rural regions, primarily consumed potentially contaminated food items, were 35 years or older, were lower educated, and more often had a lower household income. However, only living in the rural regions (RR = 1.48; 95% CI 1.23-1.77) and a low household income (RR = 1.38; 95% CI 1.15-1.66) significantly increased the risk of exposure exceeding levels of concern to two or three of the heavy metals (by 48% and 38%, respectively). More comprehensive pharmacological, ecological, and epidemiological studies about exposures to mixed heavy metal contaminations in pregnant women are warranted.

Combined Contaminant Levels from Local Harvested Food Items in the Norwegian–Finnish–Russian Border Region

This paper presents the results of a multidisciplinary study with the aim of assessing the potential combined risk from consuming locally harvested food products in the Euro-Arctic region of Norway, Finland, and Russia. The three important contaminant groups—radioactive substances, heavy metals, and persistent organic pollutants (POPs)—were measured in food samples such as berries, mushrooms, fish, birds, reindeer, and moose; they were sampled in 2013–2015. To assess the combined pollution levels and investigate the trends, similarities, and variations between different contaminant groups, subsequent multivariate statistical analysis was performed. The results showed that, in general, the levels of radioactive substances, toxic elements, and POPs were below the permitted EU maximum content in food products. However, statistical analysis revealed some correlations, similarities, and peculiarities between the accumulation of different contaminants in various species, which allowed for a better understanding of the mechanisms of accumulation and interaction between different contaminant groups. It also gave a better insight into the possible added risks and helped pinpoint species that could serve as reference markers for the accumulation of different contaminants in food. Mushrooms, fish, and reindeer were found to be important markers in the combined risk assessments for the contents of metals and radioactive substances. Further research, as well as the development of methodologies for combined assessments, are recommended.

An Intelligent Food Recommendation System for Dine-in Customers with Non-Communicable Diseases History

The rising prevalence of diet-related diseases necessitates a focus on individual food selection to enhance nutrition intake and promote overall health. This study introduces a novel food recommender system utilizing artificial intelligence, specifically a genetic algorithm (GA), to intelligently match diverse nutritional needs with available food items. The research incorporates machine learning methodologies, such as collaborative and content-based filtering, to develop a recommendation model. Data from a commercial restaurant, Nutrisurvey, and the Indonesian food composition list inform the nutritional analysis of five menu items. Consumer variability, considering factors like sex, body mass index, medical conditions, and physical activity, are integrated into the GA framework for personalized food pattern matching. The presented results demonstrate the efficacy of the proposed model in offering tailored food recommendations for consumers with non-communicable diseases (NCDs), such as diabetes, hypertension, and heart disease. The multi-objective optimization technique employed in the system ensures a balance between nutritional adequacy and individual preferences. The presented GA-based approach holds promise for promoting healthier food choices tailored to individual needs, contributing to the broader goal of fostering a sustainable and personalized food system.