Food Levels Research Articles

Efek Perendaman Ikan Asin Sepat dalam Cuka Makan terhadap Penurunan Kadar Formalin

There are still many salted fish producers or sellers who misuse formalin to preserve salted fish. Because of its easy availability and can extend shelf life, this chemical is often misused as a food preservative, and its carcinogenic nature the use of formalin in food can have a negative impact on health. Various efforts and previous studies have been carried out to deformalize and reduce formalin levels in food, one of which is through the use of table vinegar in reducing the formalin content of Salted Sepat Fish. The study aims to determine the effect of soaking in vinegar solution to reduce the formalin content in Salted Sepat Fish and determine the concentration of vinegar solution that is effective in reducing formalin levels in Salted Sepat Fish. The study was conducted as a true experimental research with Pre and Post Test Control Group research design. Samples of Salted Sepat Fish used in this study were obtained from several traditional markets in Pontianak City (Flamboyan Market, Tengah Market, Dahlia Market, Teratai Market and Kemuning Market). The results showed that there was a decrease the concentration of formalin after soaking with 25% dining vinegar solution at 6%, 8% and 10% concentration variations with a percentage decrease of 23.32%; 50.77% and 68.21% respectively. The solution of table vinegar with a concentration of 8% was the most effective in reducing formalin levels in Salted Sepat Fish.

Micro-solid phase extraction of lead (II) on ionic liquid impregnated Sepabeads SP70 resin (IL-SP70) in water and food samples

Sepabeads SP70 resin was impregnated with ionic liquid (BMIMPF6) was used for micro-solid phase extraction of lead(II) prior to its microsampling flame atomic absorption spectrometric determination. The optimum values of experimental parameters such as adsorbent amount, ligand amount, pH, eluent type and concentration, eluent volume, sample volume on recovery of lead were optimized as 5.0 mg, 0.15 mg, 7, HCl, 2 M, 0.4 mL, 50 mL, respectively. The analytical data of the method under optimal condition are as follows; limit of detection (LOD) (3 s/m, N: 10): 0.21 μg L−1, limit of quantification (LOQ) (10 s/m, N: 10): 0.69 μg L−1, preconcentration factor (PF): 125, and relative standard deviation (RSD%): 1.43%. The accuracy of the developed method was checked by addition-recovery tests to real samples and analysis of certified reference materials (Environment Canada TMDA-53.3 (fortified water) and 1570a trace elements in spinach leaves). The recovery values of these analyses are in the range of 90–98%. The method was successfully applied to determination of lead level of food and water samples.

Effect of trade on global aquatic food consumption patterns

Globalization of fishery products is playing a significant role in shaping the harvesting and use of aquatic foods, but a vigorous debate has focused on whether the trade is a driver of the inequitable distribution of aquatic foods. Here, we develop species-level mass balance and trophic level identification datasets for 174 countries and territories to analyze global aquatic food consumption patterns, trade characteristics, and impacts from 1976 to 2019. We find that per capita consumption of aquatic foods has increased significantly at the global scale, but the human aquatic food trophic level (HATL), i.e., the average trophic level of aquatic food items in the human diet, is declining (from 3.42 to 3.18) because of the considerable increase in low-trophic level aquaculture species output relative to that of capture fisheries since 1976. Moreover, our study finds that trade has contributed to increasing the availability and trophic level of aquatic foods in >60% of the world’s countries. Trade has also reduced geographic differences in the HATL among countries over recent decades. We suggest that there are important opportunities to widen the current focus on productivity gains and economic outputs to a more equitable global distribution of aquatic foods.

Association between ultra-processed food and snacking behavior in Brazil.

Ultra-processed food may play a role in facilitating snacking behavior because of their convenience and low satiety potential. This study aimed to describe the association between consumption of ultra-processed foods and frequency of snacking. We analyzed data from 46,164 participants (≥ 10years old) in the 2017-2018 Brazilian Household Budget Survey. Dietary data were collected by 24-h dietary recalls over one or two days for each participant. We estimated energy intake, ultra-processed food consumption, and level of snacking. We measured the association between ultra-processed food consumption and level of snacking using multinomial logistic regression, stratified by age group(adolescents, 10-19years old; adults, 20-64years old; elders, 65 or older). We found a statistically significant tendency of increased daily energy intake and consumption of snacks and that ultra-processed food consumption was positively associated with the level of snacking for all age groups. For adolescents, adults, and elders in the highest quintile of ultra-processed food consumption as a share of their entire diet, the relative risk ratio (95% CI) of having more than two snacks per day compared to no snacks was 14.21 (9.09-22.21), 4.44 (3.54-5.57), and 4.21 (2.67-6.64), respectively, when compared to the lowest quintile. Higher consumption of ultra-processed food was associated with snacking behavior, and the strength of this association was stronger among adolescents. Efforts to mitigate ultra-processed food attributes that facilitate snacking should be incorporated into strategies to promote healthier food choices, especially among adolescents.

Analisis Faktor Predisposing, Enabling, dan Reinforcing terhadap Kecukupan dan Jumlah Asupan Zat Gizi Mahasiswa Asing di Surabaya, Indonesia

Dietary habits or consumption patterns refers to the arrangement and quantity of food consumed by individuals or groups within a specific period. Dietary habits can influence daily patterns, affecting an individual’s nutritional intake and adequacy. For foreign college students, the process of adapting to environmental changes can alter their eating habits. The purpose of the study was to analyze the relationship between predisposing, enabling, and reinforcing factors of dietary habits with the nutritional intake and adequacy of foreign college students in Surabaya. This study adopts a cross-sectional design with a sample size 30 foreign students selected through snowball sampling. Data was collected using in-depth interviews and questionnaires with Semi-Quantitative Food Frequency Questionnaire and Dietary History as instruments. Statistical analysis includes Pearson correlation test and chi-square test. According to the results, there was a weak correlation between gender and energy adequacy. Weak correlation was also found between age, food expenditure, income, and cooking habits with nutritional intake. A weak correlation was identified between residential area and energy adequacy. There was also a moderate correlation between food access and levels of energy adequacy, while a strong correlation between social environment and energy adequacy. The conclusion of this study is predisposing, enabling, and reinforcing factors related to dietary habits of foreign college studentsinclude age, gender, food access, income, food expenditure, residential area, social environment, and cooking habits.

Investment in regeneration versus asexual reproduction is resource‐dependent in a freshwater annelid

Abstract The post‐embryonic developmental processes of regeneration and asexual agametic reproduction are widespread and often co‐occur in animals. These traits are of great ecological significance, but their physiological dynamics within species are not well understood. In naid annelids, regeneration and asexual reproduction via fission are evolutionarily related and mechanistically similar yet distinct, making these animals useful systems in which to study resource allocation strategies between the two processes. How asexual reproductive investment varies as a function of somatic investment demands was tested in the naid Pristina leidyi by repeatedly amputating the heads of individual worms, allowing regeneration to proceed, and measuring reproductive output over time. Treatments were replicated under high and low food levels to determine to what extent the investment dynamic between regeneration and fission is affected by the resource pool. Reproductive output was affected by injury and regeneration frequency in a resource‐dependent manner, such that only worms with less food availability exhibited reproductive deficits; injury and regeneration did not affect reproductive output of worms under the high food condition. When reproductive output was decreased, this occurred not through a reduction in offspring quantity but a reduction in offspring quality. In the offspring of experimental animals, body size and fission speed were dependent on parental feeding level and to a lesser and inconsistent extent on parental injury history, but regeneration speed was unaffected by parental treatment. These findings suggest that, in a species capable of both regeneration and asexual reproduction: (1) the resource pool is a key factor mediating the resource investment pattern between regeneration and fission; (2) sacrificing per‐offspring investment rather than fecundity may be an optimal strategy if resources are limiting; (3) regeneration and fission have evolved distinct resource allocation pathways. This work prompts further questions about the physiological dynamics between regeneration and asexual reproduction in animals, such as whether and to what extent these have evolved adaptively, including in response to injury and resource pressures. Read the free Plain Language Summary for this article on the Journal blog.

Organic Farming in Vegetable Crops: Challenges and Opportunities

In recent times, organic farming has assumed greater significance and become a buzzword, gaining momentum and instant acceptance by producers and consumers simultaneously. Rising health complications due to the overuse of different agricultural chemicals and their consequent presence as residues above maximum permitted residue levels in food (MRLs) has bolstered the demand for a renewed emphasis on organic farming, particularly in vegetables due to the very short possible withholding period before their consumption after harvest. Vegetables are highly perishable in nature and indispensable in regular consumption. Even as the practice of organic farming is indeed very attractive in terms of nutritional and edible quality of vegetables, prevention of diseases in humans, maintenance of soil biology in diversity, population, activity levels, and preservation of soil health, it still raises queries as to whether the crops can be managed in the field without using any inorganic fertilizers or pesticides in a sustainable way over a longer period of time without affecting yields. As the challenge remains to feed the burgeoning population, it is important to ponder upon the current status, challenges, modalities, certification and prospects presented by organic cultivation of vegetable crops.

Fats and oils - a scoping review for Nordic Nutrition Recommendations 2023.

This scoping review for the Nordic Nutrition Recommendations 2023 summarizes the available evidence on fats and oils from a food level perspective. A literature search for systematic reviews (SRs) and meta-analyses was conducted in PubMed. There are few SRs and meta-analyses available that investigate the association between fats and oils (food level) and health outcomes; the majority report associations at the nutrient level (fatty acid classes). All identified SRs and meta-analyses were of low methodological quality, thus the findings and conclusions presented within this scoping review should be interpreted cautiously. Based on this limited evidence, the following results were indicated: the intake of olive oil may be associated with reduced risk of cardiovascular disease (CVD), type 2 diabetes (T2D), and total mortality in prospective cohort studies. The intake of butter was not associated with the risk of CVD but may be related to slightly lower risk of T2D and higher risk of total mortality in prospective cohort studies. For cancer, the evidence is sparse and primarily based on case-control studies. The intake of olive oil may be associated with reduced risk of cancer, whereas the intake of butter may be associated with increased risk of certain cancer types. Butter increases LDL-cholesterol when compared to virtually all other fats and oils. Palm oil may increase LDL-cholesterol when compared to oils rich in MUFA or PUFA but may not have any effect on glucose or insulin. Coconut oil may increase LDL-cholesterol when compared to other plant oils but may decrease LDL-cholesterol when compared to animal fats rich in SFA. Canola/rapeseed oil may decrease LDL-cholesterol compared to olive oil, sunflower oil and sources of SFA and may also reduce body weight compared to other oils. Olive oil may decrease some inflammation markers but may not have a differential effect on LDL-cholesterol compared to other fats and oils. The effect on risk markers likely differs depending on the type/version of oil, for example, due to the presence of polyphenols, phytosterols and other minor components. Taken together, based on the available evidence, oils rich in unsaturated fat (e.g. olive oil, canola oil) are to be preferred over oils and fats rich in saturated fat (e.g. butter, tropical oils).

Bacteriological Contamination Level of Foods and Water Sold With Escherichia Coli, Salmonella spp, Staphylococcus Aureus, Coliforms and Vibrio Cholera in Food Establishments in Nairobi City Kenya

Purpose: Food borne illnesses are major health burden leading to high morbidity and mortality. It is a growing public health concerns worldwide resulting from food and water contaminated by pathogenic microorganism, toxins or chemical hazards. It is estimated that 10 to 20% of food borne illness are contracted from food establishments. The main aim was to determine bacteriological contamination levels of foods and water sold with Escherichia coli, Salmonella spp, Staphylococcus aureus, coliforms and Vibrio cholerae in food establishments in Embakasi South Nairobi City County Kenya.
 Methodology: The study design was descriptive analytical design. The Samples were collected in selected food establishments (Cafeteria, Hotels, Restaurants and food Kiosks) in Embakasi South Sub county Nairobi City County. The study collected 274 samples of food and water randomly sampled and collected using sterile food bags and water bottles within selected establishments and transported to the laboratory in cool boxes packed with ice packs. The samples were analyzed within 6 hours after collection. Microbiological analysis of food and water were borrowed from WHO and bacteriological analytical manual of foods to identify and isolate coliforms, Staphylococcus aureus, Vibrio cholera, Escherichia coli and Salmonella spp.
 Results: It was found that some foods and water sold and consumed in the selected food establishments was contaminated with food borne microorganisms. Escherichia coli isolated in 137 food samples were at 24.1%, Vibrio cholera at 23.4%, Staphylococcus aureus at 32.8%, and Salmonella spp at 4.4%. Total coliforms detected in 137 samples of water were at 43.8% where 32.8% of them were Escherichia coli.
 Unique Contribution to Theory, Practice and Policy: The study concluded there was high level of bacterial contamination of foods and water consumed in selected foods establishments. Nairobi City County health officers should enhance regular sampling of foods and water for microbial quality, health education on sources of food contamination at food eateries and establishments to prevent food and water contamination which later lead to food borne illness outbreak.

Personalized Medicine in Urolithiasis: AI Chatbot-Assisted Dietary Management of Oxalate for Kidney Stone Prevention.

Accurate information regarding oxalate levels in foods is essential for managing patients with hyperoxaluria, oxalate nephropathy, or those susceptible to calcium oxalate stones. This study aimed to assess the reliability of chatbots in categorizing foods based on their oxalate content. We assessed the accuracy of ChatGPT-3.5, ChatGPT-4, Bard AI, and Bing Chat to classify dietary oxalate content per serving into low (<5 mg), moderate (5-8 mg), and high (>8 mg) oxalate content categories. A total of 539 food items were processed through each chatbot. The accuracy was compared between chatbots and stratified by dietary oxalate content categories. Bard AI had the highest accuracy of 84%, followed by Bing (60%), GPT-4 (52%), and GPT-3.5 (49%) (p < 0.001). There was a significant pairwise difference between chatbots, except between GPT-4 and GPT-3.5 (p = 0.30). The accuracy of all the chatbots decreased with a higher degree of dietary oxalate content categories but Bard remained having the highest accuracy, regardless of dietary oxalate content categories. There was considerable variation in the accuracy of AI chatbots for classifying dietary oxalate content. Bard AI consistently showed the highest accuracy, followed by Bing Chat, GPT-4, and GPT-3.5. These results underline the potential of AI in dietary management for at-risk patient groups and the need for enhancements in chatbot algorithms for clinical accuracy.

Acidification and tissue disruption affect glucosinolate and S-methyl-l-cysteine sulfoxide hydrolysis and formation of amines, isothiocyanates and other organosulfur compounds in red cabbage (Brassica oleracea var. capitata f. rubra)

Cabbages are rich in sulfur-containing metabolites like glucosinolates (GLSs) and S-methyl-l-cysteine sulfoxide (SMCSO). Tissue disruption initiates hydrolysis of these compounds and bioactive volatile hydrolysis products such as isothiocyanates (ITCs), sulfides, and thiosulfinates are formed. However, nitriles, epithionitriles, or amines can also result from GLSs. Here, the influence of hydrolysis time, extent of tissue disruption (chopping vs. homogenization), and addition of lemon juice or vinegar on the outcome of enzymatic hydrolysis of GLSs and SMCSO was investigated in red cabbage. Chopping led to partial hydrolysis of GLSs, whereas homogenization completely degraded GLSs but only had a small effect on SMCSO. Homogenization increased amine formation from alkenyl and methylthioalkyl ITCs, but not from methylsulfinylalkyl ITCs. Acidification inhibited formation of products from SMCSO. Further, it reduced nitrile and epithionitrile formation and stopped amine formation, thereby increasing ITC levels. Therefore, acidification is a valuable mean to enhance ITC levels in fresh Brassica foods.

Surface-Enhanced Raman Spectroscopy Using a Silver Nanostar Substrate for Neonicotinoid Pesticides Detection.

Surface-enhanced Raman spectroscopy (SERS) has been introduced to detect pesticides at low concentrations and in complex matrices to help developing countries monitor pesticides to keep their concentrations at safe levels in food and the environment. SERS is a surface-sensitive technique that enhances the Raman signal of molecules absorbed on metal nanostructure surfaces and provides vibrational information for sample identification and quantitation. In this work, we report the use of silver nanostars (AgNs) as SERS-active elements to detect four neonicotinoid pesticides (thiacloprid, imidacloprid, thiamethoxam and nitenpyram). The SERS substrates were prepared with multiple depositions of the nanostars using a self-assembly approach to give a dense coverage of the AgNs on a glass surface, which ultimately increased the availability of the spikes needed for SERS activity. The SERS substrates developed in this work show very high sensitivity and excellent reproducibility. Our research opens an avenue for the development of portable, field-based pesticide sensors, which will be critical for the effective monitoring of these important but potentially dangerous chemicals.

Complementarity between the updated version of the front-of-pack nutrition label Nutri-Score and the food-processing NOVA classification.

To compare the initial and the updated versions of the front-of-pack label Nutri-Score (related to the nutritional content) with the NOVA classification (related to the degree of food processing) at the food level. Using the OpenFoodFacts database - 129,950 food products - we assessed the complementarity between the Nutri-Score (initial and updated) with the NOVA classification through a correspondence analysis. Contingency tables between the two classification systems were used. The food offer in France. Not applicable. With both versions (i.e. initial and updated) of the Nutri-Score, the majority of ultra-processed products received medium to poor Nutri-Score ratings (between 77·9 % and 87·5 % of ultra-processed products depending on the version of the algorithm). Overall, the update of the Nutri-Score algorithm led to a reduction in the number of products rated A and B and an increase in the number of products rated D or E for all NOVA categories, with unprocessed foods being the least impacted (-3·8 percentage points (-5·2 %) rated A or B and +1·3 percentage points (+12·9 %) rated D or E) and ultra-processed foods the most impacted (-9·8 percentage points (-43·4 %) rated A or B and +7·8 percentage points (+14·1 %) rated D or E). Among ultra-processed foods rated favourably with the initial Nutri-Score, artificially sweetened beverages, sweetened plant-based drinks and bread products were the most penalised categories by the revision of Nutri-Score while low-sugar flavoured waters, fruit and legume preparations were the least affected. These results indicate that the update of the Nutri-Score reinforces its coherence with the NOVA classification, even though both systems measure two distinct health dimensions at the food level.

Household Food and Nutrition Security in Nigeria

Achieving food and nutrition security entails ensuring secure access to food alongside a hygienic environment, adequate healthcare services, and informed caregiving, thereby enabling individuals to lead healthy and productive lives. An individual's ability to realize their full personal and economic potential hinges significantly on their level of food and nutrition security. Moreover, the availability of nutrition resources and the degree to which an individual has access to such resources are a function of how society is organized in terms of economic structure, political and ideological expectations, and its institutions. Nigeria grapples with numerous hurdles in attaining food and nutrition security, including widespread poverty, heightened levels of food insecurity, limited access to clean water and sanitation, inadequate healthcare provisions, and suboptimal dietary habits. Among these challenges, poverty stands out as a critical impediment. The World Bank reports that approximately 40% of Nigerians live below the poverty line, rendering many unable to afford a balanced diet. Additionally, restricted access to clean water and sanitation significantly impacts nutrition security, as it contributes to the proliferation of waterborne illnesses and malnutrition, particularly among children. Insecurity also poses a significant barrier to food production in Nigeria's primary agricultural zones. This article provides a thorough examination of the complexities surrounding food and nutrition security in Nigeria, offering practical solutions to address these pressing issues.

Strengthening national salt reduction strategies using multiple methods process evaluations: case studies from Malaysia and Mongolia.

To understand the extent to which national salt reduction strategies in Malaysia and Mongolia were implemented and achieving their intended outcomes. Multiple methods process evaluations conducted at the mid-point of strategy implementation, guided by theoretical frameworks. Malaysia (2018-2019) and Mongolia (2020-2021). Desk-based reviews of related documents, interviews with key stakeholders (n 12 Malaysia, n 10 Mongolia), focus group discussions with health professionals in Malaysia (n 43) and health provider surveys in Mongolia (n 12). Both countries generated high-quality local evidence about salt intake and levels in foods and culturally specific education resources. In Malaysia, education and reformulation activities were delivered with moderate dose (quantity) but reach among the population was low. Within 5 years, Mongolia implemented education among schools, health professionals and food producers on salt reduction with high reach, but with moderate dose (quantity) and reach among the general population. Both countries faced challenges in implementing legislative interventions (mandatory salt labelling and salt limits in packaged foods) and both could improve the scaling up of their reformulation and education activities. In the first half of Malaysia's and Mongolia's strategies, both countries generated necessary evidence and education materials, mobilised health professionals to deliver salt reduction education and achieved small-scale reformulation in foods. Both subsequently should focus on implementing regulatory policies and achieving population-wide reach and impact. Process evaluations of existing salt reduction strategies can help strengthen intervention delivery, aiding achievement of WHO's 30 % reduction in salt intake by 2025 target.

THE IMPACT OF CLIMATE CHANGE ON THE URBAN ENVIRONMENT FOR THE CITY OF BAGHDAD

Humanity has reached a historical point that requires them to formulate their actions around the world, taking the utmost care regarding their environmental consequences, as preserving and improving the human environment for present and future generations has become a goal that human beings have no choice but to achieve. Perhaps ignorance or indifference may have led us to cause serious damage that cannot be remedied. The Earth's environment is the basis of our lives and wellbeing. On the contrary, through more complete knowledge and wisdom in action, we can achieve for ourselves and our descendants a better life in an environment more compatible with human needs and hopes. The higher the level of greenhouse gases, the greater the intensity of climate change and hence the greater its impact. This leads to: At the weather level: more severe storms, wildfires, droughts, floods and heat waves. Water level: Changes in water availability threaten up to a billion people and the world's major cities are threatened by sea level rise. At the food level: decline in agricultural yields in many developing and developed regions. At the ecosystem level: Many species face the risk of extinction. At the societal level: More than a billion people may be forced to migrate – increasing the risk of conflict. At the health level: The World Health Organization estimates that climate change that has occurred since 1970 has already killed more than 140,000 people annually due to malnutrition, heat stress, cardiovascular failure, respiratory allergies, waterborne diseases, insect-borne diseases, and asthma

Production technologies towards minimal risk of aflatoxin in groundnut, a case from northern Ghana

Groundnut is an important cash crop and a diet component for rural households in sub Saharan Africa. However, Aflatoxin contamination remains a barrier to promoting groundnut-based food products as food levels above maximum limit (ML) can adversely affect human health.

Vitamin D Fortified Food Intake: Do We Know and Consume Enough: A Cross-Sectional Study in Jazan, Saudi Arabia

Background: Vitamin D plays a very important role in the human body. In Saudi Arabia, the sun exposure is limited for many reasons. The use of vitamin D-fortified food or supplements may complement the daily body requirements. The knowledge and perception of the general population towards vitamin D-fortified intake in Jazan, Saudi Arabia, are not known. Objectives: In this study, we aim to evaluate the knowledge and attitude toward vitamin Dfortified food intake among the general population in the Jazan region. Methods: We performed a cross-sectional questionnaire-based study using the convenient sampling method on the Jazan general population. The questionnaire was composed of questions distributed over three domains. The data were analyzed using SPSS software version 23. Frequency and percentages were used to display categorical variables. Mean and standard deviation were used to present numerical variables. The independent t-test and analysis of variance (ANOVA) test were both used to test for factors associated with knowledge and perception score. Results: A total of 921 participants were included in the study. The majority of participants (72.2%) were between 20 and 40 years; the female gender and Saudi nationality represent the majority of participants in this study. In terms of occupation, 32.9% were currently employed, and 44.5% were students. Regarding education, 64.9% had a bachelor’s degree, and 19.9% had a high school education. The minimum knowledge score was 0, the maximum was 25, and the mean was 10.6 + 4.35. The knowledge levels toward the vitamin D-fortified food intake showed that 64.9% had a moderate knowledge level. With regard to the assessment of participants’ perception towards vitamin D-fortified food intake, 69.6% reported having a vitamin D-rich food before, while 5.8% reported they never did, and 34.6% did not know. The most commonly reported reason for never having vitamin D-fortified food was not knowing what food to take for 19 participants (35.8%). Occupation and education levels of participants were significantly associated with knowledge of vitamin D-fortified food intake. Conclusion: Despite the population in the current study having a moderate level of knowledge about vitamin D-fortified food, the practices towards intake of vitamin D-fortified food or supplements are still underused.

Factors Affecting Food Consumption among Older Adults in a Rural Community in Northern Thailand

Objectives: In this study, we determined the food consumption behavior and identified its factors amongolder adults in a rural community in northern Thailand, based on the PRECEDE model. Methods: Weconducted a cross-sectional study among 366 older adults. Data on demographic characteristics and oralhealth status, predisposing, enabling, and reinforcing factors, and food consumption behavior were collectedusing questionnaires. To identify the factors associated with food consumption, we used an ordinal logisticregression analysis. Results: Older adults consumed healthy food such as vegetables and eggs at a high leveland consumed unhealthy food such as sticky rice and sodium seasoning at a high level. Three explanatoryvariables showed statistically significant associations with good food consumption behavior, including beingfemale (p = .035), having 20 or more usable teeth (p = .012), and having a good level of social support (p =.033). Conclusions: Older adults consumed a high level of healthy foods, such as vegetables and eggs, anda unhealthy foods such as sticky rice and sodium seasoning. The females that had 20 or more usable teeth,and that had a good level of social support were more likely to exhibit good food consumption behavior.

Trace level detection of melamine and cyanuric acid extracted from pet liquid food (milk) using a SERS Au nanogap substrate

This study reported an application of Au nanogap substrates for surface-enhanced Raman scattering (SERS) measurements to quantitatively analyze melamine and its derivative products at trace levels in pet liquid food (milk) combined with a waveband selection approach, namely variable importance in projection (VIP). Six different concentrations of melamine, cyanuric acid, and melamine combined with cyanuric acid were created, and SERS spectra were acquired from 550 to 1620cm−1. Detection was possible up to 200 pM for melamine-contaminated samples, and 400 pM concentration detection for other two groups. The VIP-PLSR models obtained correlation coefficient (R2) values of 0.997, 0.985, and 0.981, with root mean square error of prediction (RMSEP) values of 18.492 pM, 19.777 pM, and 15.124 pM for prediction datasets. Additionally, partial least square discriminant analysis (PLS-DA) was used to classify both pure and different concentrations of spiked samples. The results showed that the maximum classification accuracy for melamine was 100%, for cyanuric acid it was 96%, and for melamine coupled with cyanuric acid it was 95%. The results obtained clearly demonstrated that the Au nanogap substrate offers low-concentration, rapid, and efficient detection of hazardous additive chemicals in pet consuming liquid food.