Foods Of Vegetable Origin Research Articles

Some simple methods of home processing and their implication with weaning foods.

One of the most practical solutions to combat protein energy malnutrition (PEM) in low income groups is the intelligent mixing of cereals and legumes to make available low cost weaning foods of high nutritional quality. One of the main obstacles to increase energy and nutrient density of weaning foods of cereals and legumes is the bulk factor. In this study some simple methods of home processing to improve the nutritional quality of the home prepared weaning foods were tested and the processed weaning foods were chemically and biologically evaluated. Biochemical evaluation revealed that the germination of wheat raised its protein and fat and reduced carbohydrate, while ther was almost no change on lentils. Comparing germination with a special "chapati" process, protein and fat content wee higher in the formula processed by the former method, while minerals were higher in the same formula but processed by the latter method. Biological evaluation of the formula processed by the two different methods showed that germination got the highest PER and NPU compared with chapati process figures were (2.02 and 81.0) and (1.70 and 40.0) respectively. Although further research is needed, germination of ingredients of weaning foods of vegetable origin seems to be a good option of the simple home processing technique.

Possible Role of Diet as a Host Factor in the Aetiology of Tobacco-Induced Lung Cancer: An Ecological Study in Southern and Northern Italy

Statistical data on smoking and dietary habits in northern and southern Italy were compared and related to mortality rates for lung cancer. Age-adjusted mortality rates for lung cancer in the years 1980 and 1982 were lower in southern than in northern Italy. The proportion of smokers, as surveyed in 1977, was similar in the two geographical areas. Dietary habits in southern Italy, however, were characterized during the years 1960 through 1965, by a low consumption of saturated and polyunsaturated lipids, and a high consumption of foods of vegetable origin. Our data suggest that diet may modify the carcinogenic effect of tobacco in lung cancer.

Activity of the principal digestive enzymes in the detritivorous apodous holothuroid Leptosynapta galliennei and two other shallow-water holothuroids

Digestive ability by means of hydrolytic enzyme activities was studied in Leptosynapta galliennei (Herapath, 1865) and two other shallow-water deposit-feeding holothuroids: L. inhaerens (O. F. Muller, 1776) and Holothuria (Panningothuria) forskali (Delle Chiaje, 1828). The holothuroids were collected throughout the year at Roscoff (Britanny, France) from 1980 to 1985, except for L. inhaerens, which was collected in Galway Bay (Ireland) in June/July 1980. Using 25 substrates, the activity of 21 enzymes were recorded to detect hydrolysis of esters (5 substrates), glycosidic bonds (12 substrates) and peptide bonds (8 substrates). The activities of the homogenates of various parts of the gut as well as the digestive juice were measured. Esters and relatively long-chained fatty acids (up to C14) were hydrolysed. Significant hydrolysis of naturally occurring disaccharides and starch (reserve carbohydrate) occurred. The holothuroids were also able to digest hydrolysis products of cellulose and chitin. This may also indicate a capacity to digest the products of complex compounds such as glycolipids or glyco-proteins. Exopeptidases capable of hydrolyzing peptides were present, but endopeptidases able to digest proteolytic chains were not. Most enzymatic activities occurred in all parts of the gut, but some were strictly localized, usually to the anterior intestine. Extracellular digestion of fatty acids, starch and saccharose occurred only in this latter digestive segment. Disaccharidases and peptidases are linked to the plasma membrane of enterocytes. Enzymatic activities associated with lysosomes occur throughout the gut. The diet of shallow-water holothuroids is omnivorous, with a marked preference for food of vegetable origin. Annelids and holothuroids possess a similar capacity to hydrolyse most types of bonds, including peptide bonds. The chemical nature of detritus and its relationship to the nutritional requirements of detritivores must be defined, and gut-retention time ascertained, to discover if different digestive strategies are developed by different detritivores to exploit the same food source in a given environment.

Current practices and improved recommendations for treating hereditary fructose intolerance

A study of treatment practices of pediatric centers managing hereditary fructose intolerance and a review of recent literature on this subject were undertaken in an attempt to establish the degree of dietary liberalization allowable with age and the acceptability of foods containing trace amounts of fructose. The information was needed to plan optimal therapy and thus avoid the consequences of the disorder, namely intestinal dysfunction, metabolic imbalance, and hepatic and renal damage. Fifty responses to 113 letters to centers in Canada and the United States, as well as data from The Hospital for Sick Children, Toronto, Ontario, identified only 29 affected children and provided information on their care, including food lists and literature references. Major principles of treatment were similar, but the approach to allowing and quantifying dietary fructose differed. In response to the apparent need for standardization of treatment, the authors formulated improved recommendations for the control of dietary fructose (less than 1.5 gm/day). Only a few foods of vegetable origin are allowed, including a limited selection of vegetables and cereal products from grain endosperm. Repeated dietary counseling is advocated with regard to allowed foods, sweeteners, and medications to ensure long-term dietary compliance.

Study on home‐prepared weaning foods for consumption in Bangladesh, with special reference to protein quality

Each mix met approximately 1/3 of the energy requirement of a one‐year‐child, which measure was used as a norm. A daily feeding plan comprising 200 ml breast milk and three servings of the weaning mixes during the day supplied the FAO/WHO recommended intakes for energy, protein and six other nutrients—except calcium where almost 85 percent of the requirement was met. The mixes based on rice and pulses had a protein energy percentage content of 10–12 percent, and a calculated net protein utilization value of 66–75 percent. The corresponding values with wheat‐pulse mixes were 12–14 percent and 56–62 percent respectively. Ten weaning mixes were formulated on the basis of commonly used and locally available foods of vegetable origin for consumption in Bangladesh. Rice and wheat were the staples used; and bengalgram, blackgram, lentil, mungbean and khesari (Lathyrus sativus) were chosen as other ingredients.

Dietary Survey of Side Dishes in Yamaguchi Prefecture (Part 1)

Main purpose of the present series of studies is to attempt at elucidating the dietary habits of persons living in Yamaguchi Prefecture. We investigated the food composition and the menu pattern for side dishes served as breakfast based on the data obtained from 857 cases of the November 1975 Nutrition Survey of Yamaguchi Prefecture. The results show that foods consumed frequently are notably beans, eggs and vegetables other than green and yellow ones. The choice of rice or bread as the main dish seems to influence the intake of other food groups taken as side dishes except for eggs. The general trend was that more foods of animal origin are ingested with bread while more foods of vegetable origin are ingested with rice as staple food. The variety of the side dishes served for breakfast was found to be rather restricted.

Nutrient Composition of Cuban Foodsa,b III. Foods of Vegetable Origin

SUMMARYOne hundred and six samples representing 57 species and varieties of edible plants were collected (Mar. 4‐Oct. 27, 1955) in Cuba. Eighty of the collections were made in the field, 19 in market places, and 7 in factories. In most instances, the food samples were trimmed to remove the portions not commonly eaten by the Cuban people. The edible portions were analyzed for content of moisture, lipid (ether extract), crude fiber, nitrogen, ash, calcium, phosphorus, iron, carotene, ascorbic acid, thiamine, riboflavin, niacin, tryptophan, lysine, and methionine. Results are expressed on the basis of grams or milligrams per 100 grams of edible portion, and are compared with data obtained from samples of similar food collected previously in Cuba.

Foods of animal origin.

Animal foods play an important role in the diet of man. Nutritionally they are important sources of protein of good quality and excellent sources of vitamins and minerals. In addition, animal foods are in general more distinctive in flavor and texture and often more palatable than foods of vegetable origin. However, grains and their products and vegetables continue to constitute the bulk of the diets of most persons because of their lower cost. The feeding of grains to animals and consumption of them as animal products is uneconomical in certain respects, but many plant products can be consumed by human beings only after conversion through the animal. The customary combination of animal and vegetable foods is a sound practice nutritionally because of their supplementary relationship. PROTEIN Probably the most important contribution of animal foods to the human diet is the proteins (amino acids) they supply. The animal proteins generally are

Tropical Nutrition and Dietetics

This revised edition has been enlarged to include the newer work in nutrition. It comprises twenty nine chapters and twenty one appendices. The initial chapters are devoted to the physiology and chemistry of the basic food elements. The ensuing five chapters deal with the vitamins in relation to diet and human nutrition. Following a good historical review and general statement the individual vitamins are treated separately under the headings: chemistry, storage in the body, deficiency in animals and man, unitage, human requirements, and the effects of storage and cooking. Each section is closed with a list of food sources for the particular vitamin giving the unit content per one hundred grams and per ounce of the source. Succeeding chapters deal with foods of vegetable origin, foods of animal origin, diets, and public health activities in relation to nutrition including techniques of diet surveys.