Food Types Research Articles

Farmer Group Members' Absorption of Agricultural Extension with Demonstration Methods and Lectures (Case Study in Gunungrejo Village, Kedungpring District, Lamongan Regency)

The development of food crop agriculture helps the role of agricultural extension workers, maintains the stability of food self-sufficiency, increases people's income, and improves nutritional conditions through diversification of food types. Research objectives: to determine the absorption of members of the Berkah Tani I and Berkah Tani II farmer groups to counseling using demonstration methods and lectures; to determine differences in the absorption of members of Berkah Tani I and Berkah Tani II farmer groups to counseling using demonstration methods and lectures from various age strata. Hypotheses proposed: there are differences in the absorption of Berkah Tani I and Berkah Tani II farmer groups towards counseling using demonstration methods and lectures in each group; there are differences in absorption at each age level towards the use of demonstration methods and lecture methods. Data analysis methods using tabulation, scored and to determine the absorption at various age levels used the F test. The conclusions of the study are as follows: the use of demonstration method and lecture method in extension activities carried out alone - alone can improve the knowledge of farmers, among others: in Berkah Tani I farmer group that uses the demonstration method from the criteria enough (average value - average 27.52) to good (average value - average 40.78); in Berkah Tani II farmer group.

Glycemic Index Evaluation of Flaxseed Oats Sourdough Bread

<i>Background:</i> Glycemic index (GI) is a numerical system that ranks carbohydrate-containing foods by how much they raise blood glucose level. Understanding GI is beneficial in diet management, especially for weight loss or diabetic people. Various types of food, such as functional foods, have recently gained attention for their health benefits, with sourdough bread being a notable example. As sourdough bread becomes a preferred option for weight and diabetes management, disclosing its glycemic index is crucial. <i>Objective:</i> This study aims to assess the glycemic index of a newly available bread, the flaxseed oats sourdough bread. <i>Methodology:</i> Ten healthy subjects aged between 23 to 37 years old were recruited (mean 28.7 ± 4.4 years) and required to fast and then consume 50 g of available carbohydrate portions of test and reference foods. Finger capillary blood samples were collected at the start (fasting, 0 minute) and 15, 30, 45, 60, 90 and 120 minutes after consumption. The GI was calculated from the ratio of incremental area under the curve (iAUC) to reference food. <i>Result:</i> The results show that flaxseed oats sourdough bread has a GI of 37.3 which is classified as low GI. <i>Conclusion: </i>Determining the GI value of this bread provides valuable data that can enhance dietary recommendations for weight and diabetes management. Implementing a low GI diet nationwide necessitates ongoing research, public education, and collaboration with food manufacturers to ensure consumers have access to healthier carbohydrate options.

The Key Role of Nutritional Intervention in Delaying Disease Progression and the Therapeutic Management of Diabetic Kidney Disease-A Challenge for Physicians and Patients.

Chronic kidney disease (CKD) represents an increasingly common pathology that affects patients' quality of life, and it is frequently associated with a high mortality rate, especially in the final stages of the disease. At the same time, diabetes mellitus is a chronic disease that contributes to the increased number of patients with CKD through diabetic kidney disease (DKD). The alternation of hypoglycemia with hyperglycemia is a condition in the occurrence of microvascular complications of diabetes, including DKD, which involves structural and functional changes in the kidneys. The therapeutic management of diabetic nephropathy is a much-discussed topic, both from nutritional medical recommendations and a pharmacotherapy perspective. The diet starting point for patients with DKD is represented by a personalized and correct adjustment of macro- and micronutrients. The importance of nutritional status in DKD patients is given by the fact that it represents a modifiable factor, which contributes to the evolution and prognosis of the disease. Since, in most cases, it is necessary to restrict many types of food, malnutrition must be considered and avoided as much as possible.

The association between junk foods consumption and attention deficit hyperactivity disorder in children and adolescents: a systematic review and meta-analysis of observational studies.

The adverse effects of junk foods on the risk of attention deficit hyperactivity disorder(ADHD) symptoms were reported in several studies. In this meta-analysis, the association between junk food consumption and the risk of ADHD was investigated in children and adolescents. A comprehensive systematic search was conducted to find all relevant literature via four databases, including PubMed, Web of Science, Scopus, and Google scholar, up to September 2022. Two independent authors screened all documents based on inclusion criteria. The overall effect sizes and related 95% confidence interval (CI) were pooled with the random effect approach. Subgroup analysis was done to measure potential sources of heterogeneity between studies. The quality of the included studies was evaluated with The Newcastle-Ottawa scale (NOS). Nine observational studies with 58,296 children /adolescents were eligible to be include in the meta-analysis. According to the random effect model, there was a positive relation between the consumption of junk foods and ADHD symptoms (odds ratio (OR): 1.24, 95%CI 1.15-1.34, P < 0.001, I2: 37.4%, P = 0.085). A similar significant positive association was shown in the subgroups analysis by different junk foods (sweetened beverages/soft drinks, sweets/candies, and other types of junk foods). This meta-analysis finding demonstrated that consuming junk foods, especially sweetened beverages/soft drinks, and sweets/candies is associated with ADHD symptoms.

Eating out: changing Bengali middle-class practices in Calcutta in the twentieth century

ABSTRACT Drawing on theories of consumption (Barthes 1972; Veblen 1898; Warde 2016) and taste (Bourdieu 2004), this paper analyzes the changing patterns of public consumption of food and beverages in the city of Calcutta (Kolkata) in the twentieth century. Food practices are guided by cultural traditions, geography, and social position, but are also acquired in the cosmopolitan milieu of a metropolitan city. Spaces of public consumption in the city often signify some other social practices and depending on the type of food and association concerned, specific spaces of consumption reflect the scalar taste of consumers across the social strata. While switching between different similar options, the middle class’s association with spaces of consumption shifts with the improvement of the economic condition of the consumer.

Perchlorate in foodstuffs from South China and its implication for human dietary exposure

Perchlorate, an aqueous-soluble compound resistant to degradation, is mainly used in the synthesis of pyrotechnics, herbicides, and other products. It serves as a pivotal component in the production of fireworks, rocket fuel, and explosives. Perchlorate was recognized as a pollutant owing to the potential toxic risk to thyroid function, which could pose a potential threat to the nervous system of infants and pregnant women. Some study had found that perchlorate existed in food, water and air. This study aimed to investigate the levels of perchlorate in six types of foods (n = 570) from South China, and evaluate potential exposure risks for residents. Vegetables were found to have the highest median levels of foods, attributed to elevated water content in leafy vegetables and facile solubility of perchlorate in water. The relatively low levels of perchlorate in food compared to other studies could attribute to the fact that the period of food we purchased in this study was during the wet season while the contaminants, such as perchlorate, were diluted. The maximum hazard quotient (HQ) values for all residents consuming different foods and water were all higher than 1 This suggested that there is a potential health risk of perchlorate to residents in South China. Those may be attributed to the high levels of perchlorate in some individual samples of meat and eggs. However, the 95th percentile of HQ values in all residents was less than 1, indicating that there is no potential health risk of perchlorate to most residents in South China.

Impact of varietal diets on the effectiveness of modified atmospheric conditions against the life stages of bean beetle, Acanthoscelides obtectus (Say) (Coleoptera: Chrysomelidae)

The bean beetle Acanthoscelides obtectus (Say) (Coleoptera: Chrysomelidae) is one of the most important pests of legumes in the field and storage, it causes losses in kidney bean and cowpea seeds exceeding 16% in one generation. The physical control method using modified atmospheres is an alternative method to toxic gases in storage. This study aimed to determine the sensitivity of A. obtectus stages that fed on two types of hosts (kidney bean seeds and cowpea seeds) to the modified atmosphere using three concentrations of carbon dioxide (20, 40, and 60%) and different exposure periods at 30 °C and 65% R.H. In general, the results showed that A. obtectus stages reared on cowpeas were more sensitive to CO2 than those reared on kidney beans. Also, the stages are arranged according to their degree of sensitivity to carbon dioxide as follows: adults > eggs > larvae > pupae. According to the LT values, the sensitivity of the external stages of the seeds to carbon dioxide was slightly affected by the type of food, while the internal stages were clearly affected. Complete mortality was achieved after 72 h for adults in all treatments as well as after 7 and 6 days for eggs at 20 and 40% CO2 in both hosts. The exposure periods required to achieve complete mortality were 12, 11, and 10 days for larvae and 12, 12, and 10 days for pupae produced from cowpea seeds, which increased to 14, 12 and 10 days for larvae and 18, 13, and 12 days for pupae produced from kidney bean seeds when treated with 20, 40, and 60% carbon dioxide, respectively. In conclusion, we recommend using the highest concentration of CO2 to control all stages of A. obtectus for 10 days in the case of cowpea seeds and 12 days in the case of kidney bean seeds.

A comprehensive understanding of memorable experiences in food tourism

PurposeMore specifically, the research identifies the determinants of positive and negative memorable experiences in different contexts of food tourism.Design/methodology/approachQualitative data were collected from domestic and international tourists visiting New Zealand. Using an in-person, self-administered, electronic survey, 374 complete surveys were gathered in Christchurch City.FindingsThe findings reveal 25 factors contributing to positive memorable experiences, whereas the lack of seven of them leads to negative memorable experiences. Food quality is the most dominant determinant of both positive and negative memorable experiences.Originality/valueDespite existing various types of food and drink experiences, the literature largely focused on the consumption part. The negative memorable experience has also been neglected. To expand the knowledge of the determinants of memorable food/drink experiences, this research focuses on all types of such experiences including positive and negative ones to provide a comprehensive understanding of memorable experiences within food tourism.

Social interactions among ants are impacted by food availability and group size.

Social interactions are important for how societies function, conferring robustness and resilience to environmental changes. The structure of social interactions can shape the dynamics of information and goods transmission. In addition, the availability and types of resources that are transferred might impact the structure of interaction networks. For example, storable resources might reduce the required speed of distribution and altering interaction structure can facilitate such change. Here, we use Camponotus fragilis ants as a model system to examine how social interactions are impacted by group size, food availability, and food type. We compare global- and individual-level network measures across experiments in which groups of different sizes received limited or unlimited food that is either favorable and cannot be stored (carbohydrates), or unfavorable but with a potential of being stored (protein). We found that in larger groups, individuals interacted with more social partners and connected more individuals, and interaction networks became more compartmentalized. Furthermore, the number of individuals that ants interacted with and the distance they traveled both increased when food was limited compared to when it was unlimited. Our findings highlight how biological systems can adjust their interaction networks in ways that relate to their function. The study of such biological flexibility can inspire novel and important solutions to the design of robust and resilient supply chains.

Penguatan Peran Orang yang Dianggap Penting dalam Penerapan Gizi Seimbang pada Remaja di Tohudan Wetan Colomadu

Adolescents in Tohudan Wetan have insufficient knowledge about balanced nutrition. Teenagers often do not pay attention to the nutritional intake they consume and like to eat fast food. Teenagers also often follow trends in the type of food they consume. This service aims to provide information to teenagers about healthy food, balanced nutrition, the benefits of consuming balanced nutritious food, and the impact of consuming junk food. This service will be carried out online in 2021. The targets of this service are 15 teenagers and 3 friends who are considered important by the 15 teenagers. This activity was carried out by providing information regarding types of healthy food as well as giving messages to three people who were considered important by teenagers to inform and remind teenagers to continue consuming balanced nutritious food. Through education and strengthening the role of people who are considered important in implementing balanced nutrition, the results showed that there was an increase in teenagers' knowledge regarding balanced nutritional consumption patterns and there were teenagers who succeeded in reducing their consumption of unhealthy foods such as junk food. The importance of support from people who are considered important makes them more committed to changing behavior because the support of friends becomes a reinforcing factor for behavior change.

Willingness to Consume and Purchase Food with Edible Insects among Generation Z in Poland.

The consumption of insects (entomophagy) is attracting attention for economic, environmental and health reasons. The wide range of edible insect species, rich in protein, fat, minerals, vitamins and fibre, can play an important role in addressing global food insecurity. However, consumer acceptance remains a major barrier to the adoption of insects as a food source in many countries, including Europe. The aim of this study was to determine whether health and environmental concerns, attitudes and intentions towards purchasing edible insects and foods containing edible insects are associated with willingness to consume edible insects and foods containing edible insects among young consumers (Generation Z) in Poland. An empirical study was carried out in 2023, using a questionnaire with an indirect interview method via an online platform. On the basis of surveys conducted among Generation Z in Poland, it can be concluded that health and environmental concerns determine the willingness to consume selected products containing edible insects. At the same time, it should be noted that the more positive the respondents' attitudes towards health and environmental concerns are, the greater their willingness to consume foods containing edible insects is. Attitudes and intentions towards purchasing foods containing edible insects were positively correlated with willingness to purchase and consume this type of food. The results obtained can contribute to efforts to promote the legitimacy of the production of new foods with edible insects in their composition.

Early-life diet does not affect preference for fish in herring gulls (Larus argentatus).

Urban populations of herring gulls (Larus argentatus) are increasing and causing human-wildlife conflict by exploiting anthropogenic resources. Gulls that breed in urban areas rely on varying amounts of terrestrial anthropogenic foods (e.g., domestic refuse, agricultural and commercial waste) to feed themselves. However, with the onset of hatching, many parent gulls switch to sourcing more marine than anthropogenic or terrestrial foods to provision their chicks. Although anthropogenic foods may meet chick calorific requirements for growth and development, some such foods (e.g., bread) may have lower levels of protein and other key nutrients compared to marine foods. However, whether this parental switch in chick diet is driven by chicks' preference for marine foods, or whether chicks' food preferences are shaped by the food types provisioned by their parents, remains untested. This study tests whether chick food preferences can be influenced by their provisioned diet by experimentally manipulating the ratio of time for which anthropogenic and marine foods were available (80:20 and vice versa) in the rearing diets of two treatment groups of rescued herring gull chicks. Each diet was randomly assigned to each of the 27 captive-reared chicks for the duration of the study. We tested chicks' individual food preferences throughout their development in captivity using food arrays with four food choices (fish, cat food, mussels and brown bread). Regardless of the dietary treatment group, we found that all chicks preferred fish and almost all refused to eat most of the bread offered. Our findings suggest that early-life diet, manipulated by the ratio of time the different foods were available, did not influence gull chicks' food preferences. Instead, chicks developed a strong and persistent preference for marine foods, which appears to match adult gulls' dietary switch to marine foods upon chick hatching and may reinforce the provisioning of marine foods during chick development. However, whether chicks in the wild would refuse provisioned foods, and to a sufficient extent to influence parental provisioning, requires further study. Longitudinal studies of urban animal populations that track wild individuals' food preferences and foraging specialisations throughout life are required to shed light on the development and use of anthropogenic resource exploitation.

Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food. Flavor characteristics vary dramatically depending on the amount and types of amino acids and sugars that produce volatile compounds through the Maillard reaction upon cooking. In this study, a flavor-switchable scaffold is developed to release meaty flavor compounds only upon cooking temperature mimicking the Maillard reaction of slaughtered meat. By introducing a switchable flavor compound (SFC) into a gelatin-based hydrogel, we fabricate a functional scaffold that can enhance the aromatic properties of cultured meat. The temperature-responsive SFC stably remains in the scaffold during the cell culture period and can be released at the cooking temperature. Surprisingly, cultured meat fabricated with this flavor-switchable scaffold exhibits a flavor pattern similar to that of beef. This research suggests a strategy to develop cultured meat with enhanced sensorial characteristics by developing a functional scaffold which can mimic the natural cooking flavors of conventional meat.

Self-reported food liking and wanting: A factor analytic study of ratings across 49 consecutive days

Reward responses to food are thought to play an important role in highly palatable food overconsumption. In animal models, food reward responses can be decoupled into unique “liking” (in the moment enjoyment) and “wanting” (motivation/craving) components. However, research on liking and wanting has been hampered by uncertainty regarding whether liking and wanting can be reliably separated in humans. We used factor analysis to test whether ratings of liking and wanting could be empirically separated in women assessed across 49 consecutive days. Female participants (N = 688; ages 15–30) from the Michigan State University Twin Registry reported liking and wanting of foods consumed that day, and wanting of foods not consumed that day, separately for sweets (e.g., cookies), fast food (e.g., French fries), carbohydrates (e.g., bread), and whole foods (fruit, plain chicken) each evening for 49 consecutive days. We examined both average levels and daily levels of liking/wanting across the 49-day period that captured individual differences in liking/wanting over time. Across both types of analyses, liking and wanting for foods that were eaten formed a single factor rather than separate, dissociable factors, while wanting of foods not eaten formed an independent factor. At the daily level, a liking/wanting factor emerged for each individual food category (e.g., liking/wanting sweets), whereas in average analyses, a single factor emerged that collapsed across all food types (i.e., liking/wanting of all foods). Results suggest individuals have difficulty distinguishing between liking and wanting of foods they have eaten on that day but may be able to more reliably separate wanting of foods they have not consumed.

From Chew to Poo—How a Food’s Structure Changes Digestion

Have you ever wondered what happens to food inside your body? How does your body know what you have eaten? And why do you feel full after a meal? The digestive tract breaks down the foods we eat, absorbs their nutrients, and sends them to different parts of the body to keep us healthy and full of energy. The body knows how to handle each type of food so that only “leftovers” are turned into poo. A food’s structure determines how fast foods are broken down. The body monitors this and sends messages to the brain to tell us if we feel full or hungry. You might think you are in control, but a food’s structure manipulates how you eat and digest your food. In this article, we explain what is known so far about the effects of a food’s structure.

Nutrition-Related Knowledge Graph Neural Network for Food Recommendation.

Food recommendation systems are becoming increasingly vital in modern society, given the fast-paced lifestyle and diverse dietary habits. Existing research and implemented solutions often rely on user preferences and past behaviors for recommendations, which poses significant issues. Firstly, this approach inadequately considers the nutritional content of foods, potentially leading to recommendations that are overly homogeneous and lacking in diversity. Secondly, it may result in repetitive suggestions of the same types of foods, thereby encouraging users to develop unhealthy dietary habits that could adversely affect their overall health. To address this issue, we introduce a novel nutrition-related knowledge graph (NRKG) method based on graph convolutional networks (GCNs). This method not only enhances users' ability to select appropriate foods but also encourages the development of healthy eating habits, thereby contributing to overall public health. The NRKG method comprises two key components: user nutrition-related food preferences and recipe nutrition components. The first component gathers nutritional information from recipes that users show interest in and synthesizes these data for user reference. The second component connects recipes with similar nutritional profiles, forming a complex heterogeneous graph structure. By learning from this graph, the NRKG method integrates user preferences with nutritional data, resulting in more accurate and personalized food recommendations. We evaluated the NRKG method against six baseline methods using real-world food datasets. In the 100% dataset, the five metrics exceeded the performance of the best baseline method by 2.8%, 5.9%, 1.5%, 9.7%, and 6.0%, respectively. The results indicate that our NRKG method significantly outperforms the baseline methods, including FeaStNet, DeepGCN, GraphSAGE, GAT, UniMP, and GATv2, demonstrating its superiority and effectiveness in promoting healthier and more diverse eating habits. Unlike these baseline methods, which primarily focus on hierarchical information propagation, our NRKG method offers a more comprehensive approach by integrating the nutritional information of recipes with user preferences.

Exploring Hausa Cuisine for Diabetes Management: Towards a Culinary Solution

This paper explores the rich tradition of Hausa cuisine and its potential role in managing diabetes, focusing on traditional medicinal foods used by the Hausa people. Drawing from the abundant natural resources surrounding them, the Hausa people have long relied on a holistic approach to health, incorporating various trees, plants, roots, and herbs into their diet. Traditional remedies often blur the line between food and medicine, reflecting the Hausa belief that dietary choices play a crucial role in overall health. Through an extensive examination of traditional Hausa foods and their therapeutic effects on diabetes, this paper provides insights into potential culinary solutions for managing the condition. From fresh moringa leaves to baobab fruits, from hibiscus to fish and local fowls, the paper explores a wide range of traditional remedies used by the Hausa people to alleviate symptoms of diabetes. Furthermore, the paper discusses the harmful types of foods that diabetics should avoid and highlights non-harmful foods beneficial for diabetes management. By shedding light on the intricate relationship between Hausa cuisine and diabetes management, this paper contributes to our understanding of traditional medicinal practices and offers avenues for further research and exploration.

Episodic-like memory in wild free-living blue tits and great tits

Episodic-like memory in non-human animals represents the behavioral characteristics of human episodic memory-the ability to mentally travel backward in time to "re-live" past experiences. A focus on traditional model species of episodic-like memory may overlook taxa possessing this cognitive ability and consequently its evolution across species. Experiments conducted in the wild have the potential to broaden the scope of episodic-like memory research under the natural conditions in which they evolved. We combine two distinct yet complementary episodic-like memory tasks (the what-where-when memory and incidental encoding paradigms), each targeting a different aspect of human episodic memory, namely the content (what-where-when) and process (incidental encoding), to comprehensively test the memory abilities of wild, free-living, non-caching blue tits (Cyanistes caeruleus) and great tits (Parus major). Automated feeders with custom-built programs allowed for experimental manipulation of spatiotemporal experiences on an individual-level basis. In the what-where-when memory experiment, after learning individualized temporal feeder rules, the birds demonstrated their ability to recall the "what" (food type), "where" (feeder location), and "when" (time since their initial visit of the day) of previous foraging experiences. In the incidental encoding experiment, the birds showed that they were able to encode and recall incidental spatial information regarding previous foraging experiences ("where" test), and juveniles, but not adults, were also able to recall incidentally encoded visual information ("which" test). Consequently, this study presents multiple lines of converging evidence for episodic-like memory in a wild population of generalist foragers, suggesting that episodic-like memory may be more taxonomically widespread than previously assumed.

Generation of Olfactory Compounds in Cat Food Attractants: Chicken Liver-Derived Protein Hydrolysates and Their Contribution to Enhancing Palatability.

The present study investigated the impact of four chicken liver protein hydrolysate-based cat food attractants on palatability. Aroma compounds were analyzed in these attractants, which were subsequently sprayed onto four different types of cat foods. Results revealed that CF4 exhibited the highest intake ratio and the first choice ratio, followed by CF2 sample. Orthogonal partial least-squares discriminant analysis (OPLS-DA) demonstrated significant differences among 50 volatile compounds identified from the four cat foods. Using variable importance in projection (VIP) values, we selected 17 key flavor compounds responsible for distinguishing between the four cat foods. Peptides with a molecular mass <180 Da showed correlation with nonanoic acid and cedrol, while those >3000 Da correlated with hexanoic acid ethyl ester. Regression coefficients (RCs) calculated from partial least-squares regression (PLSR) results showed positive correlations between compound content and palatability for six compounds, whereas negative correlations were observed for ten compounds. Validation experiments confirmed that nonanal, 2-propylpyridine, and 3-octen-2-one enhanced palatability and correlated with peptides ranging from 180 to 500 Da; conversely, nonanoic acid ethyl ester and 3-methyl-pentanoic acid reduced palatability and correlated with peptides ranging from 1000 to 3000 Da.

Diversity in gender and age, but not in race, enhances food purchase intentions in Japan

Team diversity must be promoted in many societies. While prior studies have emphasized the consequential impact of diverse teams on businesses, particularly in Western countries known for their racial and gender diversity, there is a notable gap in research exploring the role of team diversity on consumer evaluations among non-WEIRD (Western, Educated, Industrialized, Rich, and Democratic) consumers. Drawing upon signaling theory, our research aimed to investigate the influence of team diversity on consumer evaluations of both typical and novel food products within the non-WEIRD context of Japanese consumers. Japan, with its relatively low diversity in terms of gender and cultural ethnicity compared with North American and European countries, offers a unique background for exploring diversity issues. Through three online studies, we examined the impact of team ethnic diversity (Studies 1 and 2) and team age/gender diversity (Study 3) on purchase intentions toward typical and novel products. Our findings reveal that in Japan, information about gender and age diversity positively influences the purchase intention of food products, regardless of the novelty of the product. Notably, no such effect was observed for racial diversity. These results suggest that the positive influence of gender and age, but not racial diversity, can be generalized to non-WEIRD Japanese samples, contributing valuable insights into understanding team diversity dynamics in consumers’ evaluations of purchase intentions.