High-energy Foods Research Articles

Changes in the nutritional profile of medicine students during the COVID-19 pandemic period and its correlation with anxiety: a prospective cross-sectional observational study

Introduction: Pandemics cause strong social, economic, and political impacts. Social isolation to reduce the virus’ impact and to retard the health system breakdown caused by SARS-Cov-2 have affected the population’s lifestyle, including medical students. Objective: Identity which impacts the daily meal plan has the COVID-19’s Pandemic caused in medical students; Correlate data obtained in different grades of the medical course and present the nutritional profile of the students, who attended the study. Methods: Survey realized in students of a private medical course in the São Paulo northwestern region, with a questionary containing open questions and tests, sent online in conjunction with the Term of Consent. This study was analyzed and approved by the Research Ethics Committee according to a substantiated opinion number 4.373.785, and obtaining the patient's consent through the Informed Consent Form. Results: 117 students, between the 1st and 4th grade of the course, have attended the following study, 75 female, 42 male, allocated in similar proportions in the 4 initial grades of the course, ages between 17 and 31 years old; Most of the students feel more anxiety (78,6%), associated with changes in the nutritional profile, with the increase of high-energy food, highlighted by the bigger propension of this group to the consumption of sweets and white-wheat pasta in the daily meal plan. It is important to notice that many other food groups have suffered an enhancement in consumption as well, such as legumes, dried meat, vegetal oil, olive oil, and greenery. Conclusion: The COVID-19 Pandemic brought impacts to the daily meal plan of the medical students, especially in the ones who feel more anxious. The enhancement of the daily consumption of food by the medical students is notable, in the most diverse food classifications. However, it is concluded in this study that it cannot be said that anxiety and/or self-declared stress is a risk factor for the increase in food consumption observed, as well as a pattern of its impacts on the students' food, cannot be defined.

Nutritional psychiatry: implications for public health

Abstract With depressive disorders the leading source of disability globally, the identification of new targets for prevention and management is imperative. The 20th century has seen major shifts in dietary intakes globally, with a marked increase in the consumption of sugars, snack foods, take-away foods and high-energy foods. At the same time, the consumption of nutrient-dense foods, such as high-nutrient vegetables and raw fruits, is diminishing. Poor diet is now recognized as the leading risk factor for illness and early mortality globally. However, there is now overwhelming body of evidence to tell us that unhealthy diet is also a key risk factor for psychiatric illnesses, including depression, anxiety and dementia. Current evidence highlights major developments in understanding the mechanistic pathways linking diet to neurodevelopmental and neurodegenerative outcomes. New research activities are underway in this field, however there is already a strong evidence for diet as a key strategy for improving mental and brain health. There is a need to address all the recent advances in the public health and policy imperatives and for translating the evidence into improvements to individual and population health.

Effects of acute and chronic nuts consumption on energy metabolism: a systematic review of randomised clinical trials

Nuts are high-energy density foods and are associated with beneficial effects on health, including weight control. Effects on resting energy expenditure, respiratory quotient, and diet-induced thermogenesis are suggested mechanisms behind the effects of nuts consumption on weight control. Thus, we revised the randomised clinical trials that assessed acute and chronic nuts consumption effects on energy metabolism. Walnuts (22.1 g to 56 g) consumption appears to modulate energy metabolism markers differently depending on the dose and profile of the evaluated subject. In its turn, 56 g of high-oleic peanuts increased postprandial energy expenditure and thermic effect of food after three hours postprandial compared to consumption of conventional peanuts. Almonds, hazelnuts, peanuts, and a mix of nuts were the nuts studies in the chronic studies, which does not seem to influence energy metabolism markers. Further studies are needed to elucidate the effects of other types of nuts consumption on energy metabolism.

Children Learn, Children Do! Results of the "Planning Health in School", a Behavioural Change Programme.

The ‘Planning Health in School’ programme (PHS-pro) is a behavioural change intervention to assess and improve the eating habits of children, particularly the intake of fruit and vegetables, and to guide them towards healthy choices. The programme and its educational components are based on the Transtheoretical Model of stages of change to integrate nutritional literacy and build up problem-solving and decision-making skills. Children (n = 240, ages 10–12) of one large suburban school in Porto’s metropolitan area (Portugal) were evaluated throughout PHS-pro implementation during one school year in a repeated time–series design. Children’s outcome evaluations were conducted through seven 3-day food records for nine eating behaviour, documented after each learning module and through participatory activities which analysed attitudes, preferences and expectations. Changes were observed in children’s eating behaviour, supported by changes in motivation as perceived in their attitudes and expectations. Significant changes were found in a higher consumption of vegetable soup (p = 0.003), milk products (p = 0.024), and fruit (p = 0.008), while the consumption of high-energy dense food (p = 0.048) and soft drinks (p = 0.042) significantly decreased. No positive effects on fried food, water, vegetables and bread consumption were found. The PHS-pro intervention proved to be effective in developing healthy eating behaviour in young people.

The effect of energy and fat content labeling on food consumption pattern: a systematic review and meta-analysis.

Consumption of high-energy food has increased globally, thereby leading to an increase in many diseases. One strategy for addressing this is to make people aware of their energy intake through energy and fat labels. However, the effectiveness of this remains debatable. This review aims to pool the mixed outcomes of recent studies assessing the effect of energy and fat content labeling on food consumption pattern. Google Scholar, MEDLINE, and Cochrane Library databases were searched. Randomized controlled and quasi-experimental controlled trials published from 2014 to 2019 were included. Two reviewers screened 413 abstracts independently. Qualitative and quantitative data was extracted from 10 articles; meta-analysis was carried out on 6 of those studies. The majority of the included papers were conducted in the regions of America, the Western Pacific, and Europe. Overall, the 6 studies claimed that labeling did not reduce the consumption of energy or fat. However, meta-analysis showed that fat and energy content labeling of food had a statistically significant effect on consumption. Subgroup analysis showed no difference with respect to types of labels, ie, context labeling vs traffic-light labeling, but energy content labels seemed to be more effective than fat content labels in influencing healthy food choices. Energy and fat content labeling were shown to reduce the consumption of each significantly. However, the outcome was influenced by the study setting and the population concerned. There is a need for research in other regions in order to assess the global effectiveness of nutrition labels on food consumption. PROSPERO registration no. CRD42020172675.

Extended water-energy nexus contribution to environmentally-related sustainable development goals

Challenges of high energy efficiency, water saving, low-carbon emissions, waste management and food saving have been considerable pressures on both regional and global sustainable development. This paper reviews the water-energy extended nexuses (e.g. food, greenhouse gases, waste, pollution, land and others) from the perspective of relationship and practicability in relieving the challenges towards environmentally-related sustainable development goals. A specific issue identified is that with the popularity of “nexus” and extension beyond resources nexus, the positioning and identity of nexuses become ambiguous. In most cases, nexus is a more attractively sounding term to replace specific expressions such as multi-criteria optimisation, trade-offs, correlation/relationship, input-output assessment, material flow analysis, and integrated design. The methodologies (e.g. input-output analysis and life cycle assessment) entail needing to be adequately integrated or expanded for diverse water-energy extended nexuses. It is crucial for evaluating resource flows in multiple regions and sectors and assessing the associated environment-economic impacts. A standardised understanding like establishing life cycle assessment and even more quantified footprints could ensure that the nexus would not fall as the group of a buzzword and contribute to sustainable development goals. This study serves as a stepping stone to establish quantified characteristics or components as eligibility to classify as nexus approaches and studies.

Proposed Changes in Polish Agricultural Products Consumption Structure for 2030 Based on Data from 2008–2018

The type of acquired food products is a derivative of various factors which depend both on economic aspects and consumer awareness. The purpose of this article is to present possible scenarios of changes in Polish agricultural products consumption structure in 2030 which may be due to increased consumer awareness and a transition to a more sustainable consumption. Suggested scenarios took into account both the supply side of Polish agricultural consumer products and the demand for such products. This study is based on data retrieved from FAOSTAT and Poland’s Central Statistical Office. We demonstrated that domestic agricultural production is capable of supplying Poland’s population with a sufficient amount of high-energy food products and proteins. Moreover, suggested scenarios anticipating reduced consumption of selected types of meat and cereals should not cause energy or protein deficiency. Total available energy (kcal/cap/day) in a scenario with reduced intake of selected animal and plant products (+/−75% scenario) could be 4141 while maintaining a balanced proportion of energy derived from protein (14.5%), animal proteins (48%) and an increase in the share of energy from plant production.

Neural Response to High and Low Energy Food Images in Anorexia Nervosa

To compare neural responses to high and low-energy food images in patients with Anorexia Nervosa (AN) and an age-matched Healthy Control (HC) group. 25 adolescents with AN and 21 HCs completed a diagnostic interview, self-report questionnaires and fMRI, during which they viewed food images evoking responses of disgust, happiness, or fear. Following whole brain analyses, neural responses in six regions of interest were examined in a series of between-group contrasts, across the three emotive categories. Compared to the HCs, people in the AN group showed increased responsivity to high-energy (1) disgust images in temporal lobe, frontal lobe, insula, and cerebellum anterior lobe; (2) fear images in occipital lobe, temporal, and frontal lobes and (3) happy images in frontal lobe, cerebellum anterior lobe, sub-lobar, and cuneus. More activity was observed in response to low-energy (1) disgust food images in the temporal lobe, frontal lobe, insula, cerebellum anterior and posterior lobes, parietal lobe, occipital lobe, and limbic lobe; (2) and happy food images in frontal lobes. Few correlations were found with levels of eating disorder symptoms. The findings highlight the emotional impact of diverse high and low-energy foods for people with AN. People without AN may have a better capacity to filter salient from non-salient information relating to the current task when viewing high energy foods. In summary, for those with AN, it would seem their ability to efficiently ‘sort-out’ information (especially information pertaining to disorder-relevant stimuli such as food images) to complete the task at hand, may be diminished.

Recent, Bioelectricity-Related Articles Selected by Ann M. Rajnicek, Media Editor of Bioelectricity.

Recent, Bioelectricity-Related Articles Selected by Ann M. Rajnicek, Media Editor of Bioelectricity.

Development of recipes and technologies for producing functional desserts using sea buckthorn fruits

In modern society there is a problem of malnutrition of the population associated with the consumption of high-energy food containing an insufficient amount of macro and micro elements, vitamins and other essential substances. Technological progress leads to a significant decrease in physical activity, which determines the need to reduce the calorie content of food consumed. Currently, most confectionery products are high in calories and low in dietary fiber, pectins, vitamins and minerals. This fact determines the need to increase the content of nutrients in desserts and reduce their energy component. Fruit and berry raw materials of local origin occupy one of the leading roles in the development of high-quality functional desserts, since they contain micronutrients that play an exceptional role in a healthy diet. The aim of the research is to develop a recipe and technology for the production of functional desserts using local sea buckthorn fruits. As a result of the research, the optimal amounts of ingredients in the recipes, the method and technology for the production of desserts have been determined. It has been shown that convective drying with a heating temperature of 45ºС is a promising preparation method for maximum preservation of vitamins in the dessert. On the basis of the laboratory research and the study of the physicochemical composition of the developed products, the efficiency of the production of functional desserts using sea buckthorn fruits containing such physiologically important ingredients as dietary fiber, pectin, vitamins, macro and microelements has been substantiated. The developed desserts are characterized by a reduced calorie content, and their consumption corresponds to the recommended norm of an adult’s physiological need for vitamin B1. The need for vitamin C not only satisfies the daily norm, but also corresponds to the recommended one for colds and fully covers an adult’s need. Laboratory studies have confirmed the effectiveness of the use of sea buckthorn fruits of local origin in expanding the range of functional desserts.

The Importance of Animal and Marine Fat in the Faroese Cuisine: The Past, Present, and Future of Local Food Knowledge in an Island Society

Since ecological and climatic conditions limit the possibilities for cereal production, the old-established Faroese traditional food system is principally based on the utilization of animal protein and fat. The diet of the islanders has thus been adapted to the specific environmental circumstances of the area. Historically, fat has provided a high energy and nutritious food source for the hard-working sheep farmers and fishermen. Fat procured from both land and marine animals has formed a vital part of the local food culture. Apart from the insubstantial amount of butter produced in the Faroe Islands, tallow from sheep, fish fat and liver from codfishes, and the blubber from the long-finned pilot whale, has been widely utilized within the households. During the last century, Faroese diet has changed due to external factors such as closer integration into the world economy, modernization, and improved household economy. Although butter, cheese and other dairy products as well as margarine and vegetable oil are nowadays readily available in the convenience shops and supermarkets, tallow, and whale blubber continue to be part and parcel of many of the islanders' cuisine. Today, however, such products are not primarily consumed for their energy content. Instead, it can be seen as a contemporary and regional expression of appraisal toward Faroese cuisine. Appreciating and consuming local food has become an important part of expressing Faroese cultural identity. The traditional diet therefore links the islanders with their history. However, the preparation of Faroese food products is highly dependent on traditional knowledge of how to extract different types of animal fat and process it into locally made dishes. Thus, the long-term survival of traditional Faroese gastronomy is contingent on the maintenance and continuation of this knowledge.

A randomised experiment of health, cost and social norm message frames to encourage acceptance of swaps in a simulation online supermarket.

Offering lower-energy food swaps to customers of online supermarkets could help to decrease energy (kcal) purchased and consumed. However, acceptance rates of such food swaps tend to be low. This study aimed to see whether framing lower-energy food swaps in terms of cost savings or social norms could improve likelihood of acceptance relative to framing swaps in terms of health benefits. Participants (n = 900) were asked to shop from a 12-item shopping list in a simulation online supermarket. When a target high-energy food was identified in the shopping basket at check-out, one or two lower-energy foods would be suggested as an alternative (a "swap"). Participants were randomised to only see messages emphasising health benefits (fewer calories), cost benefits (lower price) or social norms (others preferred this product). Data were analysed for 713 participants after exclusions. Participants were offered a mean of 3.17 swaps (SD = 1.50), and 12.91% of swaps were accepted (health = 14.31%, cost = 11.49%, social norms = 13.18%). Swap acceptance was not influenced by the specific swap frame used (all p > .170). Age was significantly and positively associated with swap acceptance (b = 0.02, SE = 0.00, p < .001), but was also associated with smaller decreases in energy change (b = 0.46, SE = .19, p = .014). Overall, offering swaps reduced both energy (kcal) per product (b = -9.69, SE = 4.07, p = .017) and energy (kcal) per shopping basket (t712 = 11.09, p < .001) from pre- to post-intervention. Offering lower-energy food swaps could be a successful strategy for reducing energy purchased by customers of online supermarkets. Future research should explore alternative solutions for increasing acceptance rates of such swaps.

Pearl Millet (Pennisetum glaucum [L. R. Rr.]) Varietal Loss and its Potential Impact on Smallholder Farmers in Northern Nigeria: A Review

Pearl millet is an alternative source of livelihood for poor farmers who use it to supplement food and income. Pearl millet has high medicinal value and its consumption reduces the risk of type 2 diabetes, constipation, and anemia. Pearl millets are an excellent source of protein and fiber, and a great source of starch, making it a high-energy food. It is an exceptional food source for babies from six months of age because it has high nutrients and is easily digestible. Pearl millet is the most widely cultivated millet varieties in the world. The cereal crop is grown in arid, infertile, marginal lands in Africa and Asia, and cope with unpredictable climatic conditions. Nigeria is the second-largest producer of pearl millet in the world with a tremendous amount of pearl millet diversity. However, there is growing recognition that the diversity of pearl millet in northern Nigeria is vastly diminishing thereby affecting the livelihood of smallholder farmers. This paper reviews the erosion of pearl millet, multiple drivers of loss of local varieties of pearl millet and presents some of the strategies that can be implemented to save the erosion of its diversity in northern Nigeria.

Influence of free choice of feed on the productive qualities of two-year-old carp (cyprinus carpio l.) in ponds

The results of research on the effect of feed with different feeding values and organoleptic properties on the productivity of two-year-old carp are presented. Within the same pond, the joint use of demand feeders (feeds with different tastes) makes it possible for fish to choose one of them in response to well-developed chemoreception. Diets of different calories affect the quality of the resulting fish production at different feed consumption. The combination of two feed types within one pond provides fish food savings per gain, despite the higher total consumption. Two-year-old fish give preference to more high-energy fish food. At the same time, fish consume 1/3–1/4 of low-energy food, regardless of the feeding time. The mass of fish consuming only low-energy fish food is 1.7 and 2.6 times less than that of fish consuming only high-energy fish food and fish simultaneously consuming these two foods, respectively. Combined feeding contributes to an increase in the relative muscle mass, primarily in comparison with fish fed only a high-energy diet. Fish-farming biological characteristics indicate higher fish yielding qualities in the case of simultaneous use of two types of feed (K-111 and Karp-38/12). Taste priorities must be considered in aquaculture fish farming.

Proizvodnja i sortiment pasulja u Srbiji

Dry beans belong to pulses, species from Fabaceae family. Its dry grain is used in human nutrition. It is valued as traditional and modern food and medicine, protein source, and high-energy concentrated food. It is an important crop in agricultural production and international trade of many countries, economically viable and good preceding crop. Dry beans are considered the national dish of all people from Balkans, and it is inviolable in Serbia. Crossing of important trade routes, land and climate, turbulent history, which caused frequent population migrations, led to a great divergence of bean germplasm in our area. Domestic bean populations are exceptional genetic potential for breeding of new varieties that could give satisfactory results in these environmental conditions, with the application of appropriate cultivation technology. Areas under beans in Serbia are declining. Due to short vegetation and other biological traits, bean is very intensive and sensitive crop. This is emphasized by exceptional sensitivity to polyphagous insects, as well as the presence numerous pathogens. Low average yield is affected by weather, primarily high temperatures and drought. Yields could be increased by correct and timely application of modern agronomic knowledge, irrigated cultivation, in a joint crop or by sowing as second crop.

Manufacturing approaches to making muffins of high nutritional value

The object of this study is the technology of baking muffins using beetroot fibers and wheat germ meal. Muffins are popular flour-based confectionery products with pleasant physical appearance and a variety of flavors, which are characterized by high energy and low food values. In addition, they are most often prepared using polycomposite mixtures, which does not make it possible to obtain products with a physiologically significant content of biologically active substances. It has been proposed while improving the technology of making muffins of high nutritional value to use such products of wheat germ and beet pulp processing as the additives «Beet fibers» and «Wheat germ meal» to serve the sources of physiologically functional ingredients. Beetroot fibers contain in their composition pectin-cellulose-hemicellulose complex of non-starch polysaccharides, polyphenolic compounds, and minerals (magnesium, calcium, sodium, etc.). The chemical composition of wheat germ meal is represented by a cellulose-hemicellulose complex, quite high content of vitamin E, polyphenolic compounds, and a significant amount of potassium, phosphorus, magnesium, calcium. The influence of wheat germ and beet pulp processing products has been investigated when partially replacing wheat flour, 25.0‒75.0 % and 10.0‒20.0 %, respectively. The formulation composition of muffins was optimized resulting in the substantiation of the amount of experimental additives (15.0 %, beet fibers; 50.0 %, wheat germ meal) and a decrease in the formulation content of sugar by 30.0 %. The organoleptic and physicochemical indicators of muffins have been determined, as well as the amount of physiologically functional ingredients in the products containing wheat germ and beet pulp processing products. The functional- technological scheme of muffin production has been built involving the addition of beet fibers and wheat germ meal. The improved muffin technology differs from conventional technologies by the application of natural raw materials, lack of food additives of synthetic origin, and the introduction of beet fibers and wheat germ meal, which makes it possible to make products with high nutritional value while maintaining the appropriate quality.

Exploring the macroeconomic and socioeconomic determinants of simultaneous over and undernutrition in Asia: An analysis of stunted child - overweight mother households.

Many low and middle-income countries in Asia experience greater food availability as their economies grow, potentially solving previous problems of undernutrition. However, economic growth may not sufficiently reduce undernutrition and instead increase over nutrition, creating a double burden of malnutrition. In this paper we investigate one of the most prevalent and seemingly paradoxical manifestations of the double burden, a stunted child and an overweight mother (SCOM) living in the same household. We use household-level data from 11 Asian countries from 2005 to 2018, as well as macroeconomic data on the Gross Domestic Product (GDP) and the GDP growth of these countries to estimate which household-level and macroeconomic factors predict SCOM. We also determine the relative predictive power of our variables for SCOM and investigate if predictors of SCOM also predict other forms of malnutrition. We find that the predictive power of household-level factors for SCOM is comparatively more important than that of macroeconomic variables. Additionally, we explore the effect of including population subgroup-level trends in maternal overweight and child stunting on the predictive power of our macro-level and household-level variables. The increasing prevalence of SCOM is driven by a rise in maternal overweight, coupled with stagnant rates of child stunting, but remains a unique phenomenon that differs from other indicators of malnutrition. This supports explanations that suggest increasing consumption of high-energy but low-nutrient foods is the underlying cause of SCOM, leading to weight gain in adults and stunting in under-five children.

Exploring the Role of Self-Kindness in Making Healthier Eating Choices: A Preliminary Study.

BackgroundFood selection is an important factor in the prevalence of obesity, and regularly choosing nutrient-poor high-energy foods can have negative health consequences. The present study tested whether the use of mindful construal diaries (MCD) combined with self-kindness could promote healthier eating choices.MethodNinety participants were randomly assigned to either a self-kindness to the mind condition or self-kindness to the mind and body condition, and were served M&Ms and grapes as an unhealthy and healthy option, respectively.ResultsThe results suggested that a difference in consumption was found between the two conditions, with participants in the self-kindness to the mind condition consuming significantly more grapes than those in the self-kindness to the mind and body condition. However, this difference was restricted to those who are usually low consumers of fruit and vegetable.ConclusionThe effect of self-kindness towards promoting heathier eating whilst considering the body thus appears to require further investigation. Limitations and recommendations for future research are discussed.

Diet Quality and Food Prices Modify Associations between Genetic Susceptibility to Obesity and Adiposity Outcomes.

The role of the retail food environment in obesity risk is unclear, which may be due in part to the lack of consideration of individual differences in the responsivity to food cues. This cross-sectional investigation geo-temporally linked the CARTaGENE biobank (including genetic, dietary, lifestyle, and anthropometric data) with in-store retail food environment data to examine interactions between a polygenic risk score (PRS) for obesity and (1) diet quality (n = 6807) and (2) in-store retail food measures (n = 3718). The outcomes included adiposity-related measures and diet quality assessed using the 2010 Canadian-adapted Healthy Eating Index. A vegetable:soft drink ratio was constructed for each retail measure to assess the relative healthfulness of exposures. Generalized linear models adjusted for individual and neighborhood socio-demographic factors were used to evaluate main and interactive effects. Diet quality significantly modified the association between polygenic risk of obesity and body mass index, waist circumference, and body fat percent. A significant interaction was also observed between PRS and regular price of vegetables in relation to soft drinks on waist circumference. These results replicate previous reports of diet moderating polygenic risk of obesity and suggest that prices of low vs. high-energy density foods are an intervention target to address population obesity rates.

Evaluation of the changes in hepatic apparent diffusion coefficient and hepatic fat fraction in healthy cats during body weight gain.

To determine the change in mean hepatic apparent diffusion coefficient (ADC) and hepatic fat fraction (HFF) during body weight gain in cats by use of MRI. 12 purpose-bred adult neutered male cats. The cats underwent general health and MRI examination at time 0 (before dietary intervention) and time 1 (after 40 weeks of being fed high-energy food ad libitum). Sequences included multiple-echo gradient-recalled echo MRI and diffusion-weighted MRI with 3 b values (0, 400, and 800 s/mm2). Variables (body weight and the HFF and ADC in selected regions of interest in the liver parenchyma) were compared between time points by Wilcoxon paired-sample tests. Relationships among variables were assessed with generalized mixed-effects models. Median body weight was 4.5 and 6.5 kg, mean ± SD HFF was 3.39 ± 0.89% and 5.37 ± 1.92%, and mean ± SD hepatic ADC was 1.21 ± 0.08 × 10-3 mm2/s and 1.01 ± 0.2 × 10-3 mm2/s at times 0 and 1, respectively. Significant differences between time points were found for body weight, HFF, and ADC. The HFF was positively associated with body weight and ADC was negatively associated with HFF. Similar to findings in people, cats had decreasing hepatic ADC as HFF increased. Protons associated with fat tissue in the liver may reduce diffusivity, resulting in a lower ADC than in liver with lower HFF. Longer studies and evaluation of cats with different nutritional states are necessary to further investigate these findings.