List Of Foods Research Articles

Understanding maternal dietary behaviour and perceived attributes of foods in the context of food insecurity in rural Bangladesh: a qualitative study

Background Evidence shows inadequate dietary diversity among women in resource poor settings in developing countries. We explored women’s perceived attributes related to food choices to understand their eating habits during pregnancy and lactation, in rural Bangladesh. Methods We conducted a qualitative study in two villages in Jamalpur District in northern Bangladesh. These villages experience high levels of poverty according to the 2010 Bangladesh Poverty Map. We undertook in-depth interviews (n=36) with pregnant and lactating women and conducted focus group discussions (n=2) with their husbands. We used the ProPAN (Process for the Promotion of Child Feeding - a tool to improve infant and young child feeding) methodology to develop a key food list to conduct the food attribute exercise. Data was audio-recorded, transcribed in Bangla, and translated into English. The transcripts were manually coded and analyzed using the inductive thematic approach. Results We found that: (i) animal-source foods and fruits were the least consumed in the women’s diet resulting in low dietary diversity; (ii) Consumption of diversified foods was influenced by access to food at home, while accessibility depended on affordability and availability in the local market or homestead gardens; and (iii) even though food was available and accessible at the household level, individual food choice and consumption were subject to personal preference, cultural norms and lack of knowledge about nutritious foods and subsequent health benefits during pregnancy and lactation. Conclusions The findings will assist in planning appropriate interventions to improve dietary diversity of pregnant and lactating women. Insights from this study will be useful for designing appropriate nutrition behaviour change communication in Bangladesh and other low-resource settings.

Development and Validation of Surveys to Estimate Food Additive Intake.

(1) Background: The Food Agricultural Organization/World Health Organization (FAO/WHO) International Food Standards Codex Alimentarius CXS 192e International Food Standards (hereafter, CODEX) declares additives non-toxic, but they have been associated with changes to the microbiota changes and thinning of the mucus layer of the gut. Their widespread use has occurred in parallel with increased inflammatory bowel disease (IBD) incidence. This paper reports on the development and validation of surveys to estimate additive intake. (2) Methods: Dietitians created a food-additive database, with a focus on additives that have been associated with IBD. For each additive, information on the CODEX food-category they are permitted in and the associated maximum permissible levels (mg/kg) was recorded. Based on the database, questions to assess early life (part 1) and recent (part 2) additive intake were written. Forward–backward translation from English to Chinese was undertaken. Thirty-one individuals were evaluated to assess understandability. A further fifty-seven individuals completed the tool on two occasions, a fortnight apart; agreement was assessed using Cohen’s kappa coefficient or the intra-class correlation coefficient (ICC). (3) Results: The participants reported that it was difficult to remember food intake and estimate portion sizes. The participants also noted confusion around the term ‘home-grown’. Instructions and definitions were added; after this, respondents judged the questionnaires as clear. The average kappa coefficient for part 1 and part 2 questions were 0.61 and 0.67, respectively. The average ICC ranged from 0.30 to 0.94; three food lists were removed due to low reliability. (4) Conclusions: Two tools have been created and validated, in two languages, that reliably assess remote and recent food additive intake.

SAT-109 ELABORATION OF A TEXTURE-MODIFIED FOOD DIDACTIC TOOL FOR PATIENTS WITH END-STAGE KIDNEY DISEASE UNDERGOING HEMODIALYSIS IN GUANAJUATO, MEXICO, WHO HAVE MISSING TEETH

The role of an adequate food intake on the preservation of an optimal nutritional status in patients with chronic kidney disease (CKD) undergoing dialysis, has been well described and there is significant evidence sustaining that a poor nutritional status can be related to several diseases, such as protein energy wasting syndrome, sarcopenia, it has a strong association with increased risk of hospitalization, worse clinical outcomes and even mortality. In order to ensure an adequate nutritional status and considering oral feeding as the classic pathway, we found imperative the necessity to offer options to patients who have masticatory issues due to dental loss. CKD patients undergoing dialysis usually have multiple comorbidities like diabetes, hypertension, mineral and bone disorder, inflammation, malnutrition, protein energy wasting, uremia, etc., which combined with aging and poor hygiene could promote oral cavity problems as periodontitis, cavities, gum disease and dental loss. Dental loss affects nutritional status of CKD patients in dialysis by interfering with the right intake of nutritious food. While it is true that some patients usually modify the texture of their meals in order to make chewing easier, sometimes the resulting dishes contain higher amounts of liquids than those they should consume (e.g. soups and jelly), which makes controlling of daily liquid intake harder. Thus, we aimed to elaborate a texture-modified food didactic tool for patients with CKD under hemodialysis who have missing teeth. From previous evidence in clinical practice guidelines, systematic reviews and original papers about nutritional requirements, based on food-texture modifications useful for patients with dental issues or deglutition problems and given that some recommendations can be extrapolated for patients with masticatory problems, we elaborated a didactic tool for CKD under hemodialysis patients, with dental loss. Subsequently, pertinent adjustments for patients undergoing dialysis were made: adequate use of liquids, restriction on high sources of sodium, phosphorus and potassium, and the incorporation of protein supplements and specialized polymeric formulas. We elaborated a didactic tool, digital and printed version, where the food-texture modifications for CKD under hemodialysis patients are described: double cooking, dicing, mincing, shredding, grating, pureeing and shaking. An extra section was included, where we designed easy to chew preparations that incorporate protein supplements and specialized polymeric formulas. For each technique, we described the making process, lists of ingredients and foods that can be used, taking into account low sources of sodium, phosphorus and potassium, as well as products we recommend avoiding. We also developed suggestions based on the loss of dental pieces according to their masticatory function: incisives, canines, premolars, molars or a combination of them. As far as we know, this texture-modified food didactic tool is the first step to help chronic hemodialysis patients with missing teeth, to improve their intake using low sources of phosphorus, potassium and sodium and without using more liquids than those required, giving them supplemented easy to chew meals. The recommendations herein could be used for other dialysis therapies users and by healthcare providers.

Bir Gıda Güvenliği ve Sağlık Sorunu: Balık ve Balık Ürünleri Kaynaklı Alerjenler

Food allergy is a severe issue of food safety and public health. The allergens of food-origin mainly cause some symptoms such as dermatitis and gastrointestinal disorders, even leading to potentially life-threatening reaction called anaphylaxis. Fish and fish products are not only a valuable source of nutrients, but also a potential source of s-parvalbumins responsible for allergic reactions, leading to severe life-threatening health risks. Fish and fish products are among the first eight foods responsible for 95% of the foodborne allergic cases all over the world. All the food codexes has listed the fish and fish products as the common causes of allergic reactions, and included on the list of foods and ingredients that must be declared on food labels. The European Academy of Allergy and Clinical Immunology has determined the upper level of s-parvalbumine in fish and fish products as 0.1 mg/100 g fish meat. The objective of this study was to inform the reader about fish and fish products allergens that are considered as a food safety and health issue.

Food frequency questionnaire assessing traditional food consumption in Dene/Métis communities, Northwest Territories, Canada

ABSTRACT Food Frequency Questionnaires (FFQ) can be used to document food consumption and to estimate the intake of contaminants for Indigenous populations. The objective of this project was to refine and implement an FFQ to estimate the consumption of traditional locally harvested foods for Dene/Métis in the Northwest Territories, Canada. The strategy consisted of: 1) refining the FFQ through three focus groups and, 2) implementing the FFQ in Indigenous communities. Participants were asked to complete the FFQ using an iPad to document the types of traditional foods consumed over the past 12 months, as well as the consumption frequency, the portion size, and the preparation methods. Focus groups supported the refinement of the FFQ on the format, the list of foods, and the preparation methods listed in the questionnaire. The refined FFQ was then implemented with participants (n = 237). Findings indicated that the traditional foods most frequently consumed were moose, whitefish and lake trout. Participants who consumed fish and land animals reported, on average, a portion size for one serving of between 126 and 143 g, depending on age and sex. These findings increase knowledge of the current traditional food consumption of Dene/Métis communities and will support the assessment of contaminant exposure.

Dietary assessment in the German National Cohort (GNC)

AbstractWe describe a novel dietary assessment strategy to estimate usual food intake in the ongoing large-scale multi-center German National Cohort (GNC). The dietary assessment is based on three 24 h food lists (24h-FL) and a food frequency questionnaire (FFQ) enriched by information from the representative German National Nutrition Survey II (NVS II). The novelty of this dietary assessment strategy is based on separating the probability of food intake from daily consumption amounts. The probability of consumption is estimated from 24h-FLs used in the GNC. To estimate daily consumption amounts, the already collected data of the NVS II are used. The 24h-FL simplifies the question on food consumption for all foods asked to consumption or not and so the questionnaire can be completed in about 10 minutes, reducing the burden on study participants. As proof of concept, we applied the assessment strategy to pretest data collected in 2012 to 2013 to assess the feasibility of the instruments. In brief, the novel dietary assessment strategy comprises three steps. First, the individuals’ consumption probability is estimated by three 24h-FLs and one FFQ applying a logistic linear mixed model adjusted for characteristics of the participants. Second, person-specific daily consumption amounts are estimated from the NVS II applying a linear mixed model taking the characteristics of the participants into account. Third, usual food intake is estimated by the consumption probability multiplied by person-specific daily amounts. Usual intake of 41 food groups in 318 men and 377 women were estimated. Of those participants who completed the first 24h-FL, 84.4, and 68.5% completed the second and third 24h-FL, respectively. No associations were observed between probability to participate and lifestyle factors. The estimated usual food intake distributions were in a plausible range as shown by comparing the estimated energy intake to the energy needs approximated by estimated total energy expenditure. Total energy was estimated to be 2,707 kcal/day for men and 2,103 kcal/day for women. With a few exceptions, the estimated food-based consumption probabilities did not differ considerably between men and women. The differences in energy intake between men and women were mainly due to their differences in the estimated person-specific daily amounts. As a conclusion, plausible but not validated values for usual food intake were derived in the pretest study, so that the combination of three repeated 24h-FLs, an FFQ and person-specific daily amounts from an external source is a feasible strategy for dietary assessment.

Using nudges to promote healthy food choices at Greater Boston food pantries

AbstractNudging is a strategy used in behavioral economics to influence consumer decision-making through subtle changes in the choice environment. Recently, behavioral economists have been testing the use of nudge techniques to encourage healthier foods for high risk individuals. Food insecure individuals have an elevated risk of obesity and non-communicable diseases and would benefit from eating more nutrients dense foods for prevention and treatment. To promote more nutrient dense foods for food insecure individuals, Feeding America created a list of Foods to Encourage (F2E). This study evaluated the efficacy of nudge interventions in promoting two selected F2E at client-choice food pantries in Massachusetts. The objective of this study was to determine if the nudge interventions increased the take-rate of the targeted F2E: carrots and brown rice. Nudge interventions were implemented at three client-choice food pantries. Carrots were subjected to a “recipe nudge” in which recipe cards were placed next to the product. Brown rice underwent a placement nudge, which entailed moving the product to the proximal end of the display at waist height within easy reach and line of sight. Data was collected three times pre-intervention and three times post-intervention at each site to determine if the nudge had an impact on take rate. This study took place at three suburban food pantries in the Greater Boston area. The total number of shoppers observed before intervention was 402 and after intervention was 417. The main outcome was the take-rate of the products determined by the number of shoppers who selected the foods before and after intervention. Analyses were performed using IBM SPSS Version 24 (Armonk, NY). Odds ratios were calculated to determine the effect of the intervention with a logistic regression controlling for the site. The take-rate of brown rice increased significantly post-placement intervention. The odds ratio for brown rice was 1.940 (95% CI = 1.318 to 2.857). The take rate of other types of rice did not change post-intervention. The take rate for fresh carrots also increased significantly post recipe card intervention. The odds ratio for carrots was 1.519 (95% CI = 1.129 to 2.044). The results of this study indicate a favorable effect of nudges on the take rate of nutrient dense products and could support the use of nudges as a strategy to promote the distribution of healthy food in client-choice food pantries.

Technology in Health: Brazilian version of the GloboDiet program for dietary intake assessment in epidemiological studies.

The 24-hour recall (R24h) has been the method for dietary assessment in surveys. Technological advances have allowed the development of a program for the collection of R24h data. International Agency for Research on Cancer-World Health Organization (IARC-WHO) developed a standardized interview and computer-based 24-hour dietary recall program called GloboDiet, aimed at using it in research and nutrition surveillance. Brazil was included in a project for the global expansion of this methodology for developing and adapting a version for national use. The adaptation followed the procedures established by the IARC-WHO that considered the translation and adaptation of approximately 70 databases. For the development of the food list, national databases of food consumption from national surveys were consulted obtaining a final list of 2113 foods and recipes. GloboDiet program guides an interview in five steps: general information of the participant; quick list of foods and recipes; details of food / recipes and quantities consumed using mainly a picture book; control of the amount of food and nutrients; and information on dietary supplements. The Brazilian version of the GloboDiet program will provide a more accurate assessment of food intake based on a standardized method for nutrition surveillance and investigation of the relationship between diet and health outcomes, as well as comparisons of dietary intakes within and between countries.

726 Discretionary Food on Demand: Is the Emerging Trend of Online Food Delivery Contributing to Overconsumption of Discretionary Foods?

Over 25% of young people use online food delivery services. Restaurant and take away food consumption have been associated with increases discretionary foods (high in saturated fats, sugars, and sodium), which are leading risk factors for cardiovascular disease. We aimed to evaluate the healthiness of food outlets on a popular food delivery service, nutritional quality of recommended menu items and associations between healthiness and Socio-Economic Indexes for Areas (SEIFA). We selected Local Government Areas (LGAs) in Sydney, Australia with above-average populations (>30%) of young people (15-34-years). In Feb-2020, all included suburbs were searched on Uber Eats Website. Data on the top 10 food outlets were extracted (name, recommended menu items), and classified by type and healthiness score using the Food Environment Score (FES) (range: -10 unhealthiest to 10, healthiest). Discretionary foods were classified using ABS Discretionary Food List. Data were analysed using descriptive statistics and Spearman’s coefficient with 95% confidence intervals (CI). Data from 2318 food outlets delivering to 233 suburbs were extracted. Most outlets were unhealthy (mean FES -6.9; SD 4.4) and most were franchise takeaway stores (42.9%, 995/2138). There was a very weak association between SEIFA and healthiness score (-0.10, 95% CI -0.14, -0.06). Of 11,209 recommended menu items, 84.5% (9470/11209) were discretionary foods and 26.2% (2939/11209) were sugar sweetened beverages. The most popular food outlets are unhealthy, and recommended menu items are mostly discretionary foods. Further research is needed to understand how online food delivery services change geographical reach and accessibility of unhealthy foods.

Validation of metabotypes identified in an Irish population in the German KORA FF4 study

AbstractPrevious work in an Irish cross-sectional study in adults identified three metabolic subgroups (metabotypes) of individuals using k-means cluster analysis based on four fasting clinical standard parameters (triacylglycerols, total cholesterol, HDL cholesterol and glucose). We aimed to validate these metabotypes in another large population-based study. We assigned 2221 participants aged 38–88 years from the German Cooperative Health Research in the Region of Augsburg (KORA) FF4 study (2013/2014) to the three metabotype clusters identified previously by minimizing the Euclidean distances. These clusters were characterized and compared with one another by metabolic characteristics as well as by cardiometabolic disease prevalence. Further, usual dietary intake of various foods/nutrients was estimated based on a food frequency questionnaire and multiple 24-hour food lists and was investigated across clusters. We identified three metabolically distinct clusters in the KORA FF4 study. Cluster 3 represented the group of participants with the most unfavorable metabolic characteristics (e.g. parameters of glucose and lipid metabolism, inflammatory markers), followed by clusters 2 and 1. Individuals in cluster 3 had the highest prevalence of metabolic diseases. Furthermore, they were characterized by the most unfavorable diet with significantly lowest intakes of vegetables, dairy products and fibers as well as significantly highest intakes of total, red and processed meat. Our finding of distinct metabolic subgroups in the KORA FF4 study suggest a successful validation of the metabotypes originally identified based on four commonly measured clinical parameters. Based on these metabotypes, targeted dietary recommendations may be developed for metabolic disease prevention.

Association between dietary fat intake and MRI-determined visceral, subcutaneous, or hepatic fat in men and women from the general population

AbstractIntroduction:An increase in dietary fat intake - at the expense of dietary carbohydrate intake - may play an important role in the accumulation of adipose tissue at different sites and liver fat accumulation. Thus, the present study investigated the isocaloric substitution of dietary carbohydrates with fat, and its cross-sectional association with visceral adipose tissue (VAT), subcutaneous adipose tissue (SAT), and hepatic fat content as determined by MRI.Material and Methods:Data from 283 participants (mean age 56.1 ± 9.0 years) from the KORA FF4 study study who underwent whole-body MRI were included. VAT, SAT, and total body fat were quantified by a volume-interpolated VIBE-T1w-Dixon MR sequence. Hepatic fat content was determined as the proton density fat-fraction (PDFF) derived from multiecho-T1w MR sequence. Habitual dietary intake was estimated by combining the information provided by repeated 24-h food lists and a food frequency questionnaire. Cross-sectional associations were analyzed using linear regressions.Results:Carbohydrate intake (in % of total energy intake (E%)) correlated significantly inversely with VAT (r = -0.34) and hepatic fat (r = -0,30), while fat intake (E%) correlated positively with hepatic fat content (r = 0.16). Replacing total carbohydrates with an isocaloric amount of total fat was significantly positively associated with VAT and hepatic fat, while there was no significant association with SAT. The multivariable adjusted β-coefficient for replacing 5 E% carbohydrates with total fat was 0.39 (95% CI: 0.02, 0.76) for VAT. An increase in total fat intake by 5% of total energy was associated with an increase in liver fat content by 24%. Dietary fiber intake was significantly inversely associated with VAT and hepatic lipid content.Discussion:In middle-aged adults, substitution of carbohydrates with total fat was associated with a higher volume of VAT and an increase of hepatic fat, while whole-grain associated carbohydrates show inverse associations. If reproduced in prospective studies, such findings would strongly argue for limiting dietary fat intake.

Perceptions of eating and food preparation behaviours for urban private school students in India

ABSTRACT Introduction: Adolescents’ perceptions of eating and culinary behaviours have important implications for their health and nutritional profiles. The purpose of the current investigation is to understand Indian adolescents’ perceptions of healthy eating and meal preparation. Methods: Year nine students (n = 1026; 35% males) aged 14–16 years from nine English-speaking private secondary schools in Kolkata, India completed a paper-based, self-reported questionnaire which included questions about facilitators and barriers to healthy eating and meal preparation. Cross-tabulation analyses were performed to examine gender differences on the healthy eating measures. Results: Overall, the adolescents highlighted a number of key facilitators and barriers to healthy eating and meal preparation. The preference for water over sugar-sweetened beverages was cited as the most popular facilitator of healthy eating by adolescents (65.7%). The most commonly perceived barrier to healthy eating was the need for strong motivation to consume a healthy diet (56.1%). The importance of using fresh produce in food preparation (76.5%) emerged as the most prominent component of meal preparation. Conversely, the use of food lists was perceived as the least important aspect of healthy meal preparation (54.2%). In general, girls showed more positive attitudes towards healthy eating and meal preparation compared to boys. Conclusion: This understanding of Indian adolescents’ perceptions of healthy eating and meal preparation suggests the development of skills-focussed nutrition education programmes to support young people in preparing and consuming healthy meals.

Development of a food frequency questionnaire for dietary intake of preschool children.

BACKGROUNDS/OBJECTIVESTo describe the data-based development of a food frequency questionnaire (FFQ) for dietary evaluation of Korean preschool children.SUBJECTS/METHODSDevelopment of the FFQ was based on the data from 2,766 preschool children aged 1–5 years, who had completed 24-hour dietary recalls in the 2009–2013 Korea National Health and Nutrition Examination Survey. We selected the food list based on the results of nutritional contribution and between-person variability for energy and 13 nutrients. We selected 88 foods with over 80% of total contribution to each nutrient and with over 80% of accumulated r2 for each nutrient. A dish containing any of the 88 foods in the recipe was listed, and a total of 903 dishes were extracted. Among the 903 dishes, we selected 438 dishes contributing more than 1% of total consumption.RESULTSFFQ included 116 dish items combined from 438 dishes based on nutrient profile and recipe. Quantities of dietary intake were assessed by nine categories of frequency and portion size option. In addition, when comparing the food portions of children with the reference portion size, subjects would be asked to select one of three response categories (less, similar, and more) and then to record the amount as a percentage for the reference portion. Percentages of coverage for energy, protein, fat, and carbohydrate were 89.2%, 88.4%, 88.2%, and 89.4%, respectively.CONCLUSIONSThe dietary intake of Korean preschool children can be assessed by this new data-based FFQ. In addition, the new instrument can be used to identify nutritional needs of target groups for planning nutrition education and strategies to improve diet. Further studies are warranted to evaluate the performance of the instrument.

Ayam Gepuk Pak Gembus Web-Based Ordering Application Design With Codeigniter Framework

The difficulty of finding the desired food and to buy it also one of the problems that almost everyone faces. This problem occurs because the desired item is only sold in a certain place or rare. We need a way to solve the problem. One of them is e-commerce, which mostly uses the internet network. By making a ordering program, customers can see a list of foods sold and can order food from far away and the transaction process becomes safer and easier. Therefore the author conducted a research in a place / business called Ayam Gepuk Pak Gembus Dasana Indah Branch, and the author found several problems in the place like a narrow place to eat, so most people ordered to take home, the storage of data is still manual (storing it in paper) and the owner want to expand their business. So, the author decided to make a booking application for Ayam Gepuk Pak Gembus Dasana Indah Branch to make it easier for customers to order food, and also make the admin page so that the owner can monitor the income from his business, stock items, and view reports. At least the author made the ordering application using the CodeIgniter framework. MVC (Model-View-Controller) CodeIgniter framework that makes coding is divided into three, namely Controller, Model, and Views so that the coding is easy to read by new programmers in the future and there are already codes so programmers don't bother to look for codes.

Sensors support machine learning

Sensors support machine learning

Canteenautomation System using Android Application

Nowadays technology has been used in almost every field in our present life, but still in the College canteen using traditional cash and card methods to take orders from the customer. When we are going to the college canteen for taking food, we have to wait in the queue for billing food and taking for token. But these days people do not have lots of time to spend in a queue for billing in the canteen. Many people are visiting the canteen during their break time, lunch break and leisure time So they have little time to eat and go back to particular places. Our project can provide the user with online registration on the android apps then read the food list from the e-menu card and select the item of food that the user wants to take and eat using android apps. Once the food has been selected from card E-menu then go to conformation food after that a one-time password generated on display or by a message on register mobile number.This one-time password use as a token for food. When the customer will take food from the food counter after verifying the one-time password by food supplier then the amount of food automatically debit from the customer wallet or account. By using it The cashier work will reduce through the android application and We can also say cashier's work is taking over. The main advantage of this application is if it's there a crowd in the canteen then there are opportunities the customer will be spending so much time in the queue for getting the token of the food and if cashier is not available then the user Could directly be booked and Order the meal items by using these android apps. So these android apps help them to save time to waiting in the queue and order food items whenever they want without visiting the cashier counter every now and then.

PNS391 REAL WORLD USE OF VEHICLES BY OLDER PATIENTS TAKING SOLID ORAL MEDICATIONS: A SURVEY IN THE ONLINE HEALTH NETWORK PATIENTSLIKEME.

To describe the types of vehicle (food and drink) used by older patients as an alternative to water to aid swallowing pills, and ways in which dosages were manipulated prior to use, as these may impact absorption and bioavailability of medicines. Online survey of members of the PatientsLikeMe online health network aged ≥60 years. Members were invited to take an online survey via private message and asked to select which if any of a list of food and drink types they had used to aid swallowing capsules or tablets, the frequency of use of vehicles other than water, and any ways in which they had manipulated pills. 208 eligible patients completed the survey, 71% were female and median age was 67(IQR 63-72) years. All patients reported using at least one vehicle to aid in swallowing pills or tablets with a median 2(IQR 1-3) and maximum of 7 types. Almost all patients reported the use of water (93%). The most commonly used vehicles were tea (33%), coffee (24%), fruit juices (16%), carbonated beverages (14%) and milk (13%). Foods were also used by patients; soft foods (7%), yoghurt (6%), liquid replacement meals (3%) and liquid meals (1%). Use of alcohol was also reported by a few patients (beer (1%), wine (1%) and hard liquor (1%)). Only 2% reported that they never used vehicles other than water, the remainder reported that they did so rarely (45%), sometimes (28%) or most of the time (25%). Most had not manipulated doses (72%), but 23% broke tablets, 8% crushed tablets and put into food/drink, 7% opened capsules and mixed with food/drink and 3% dissolved tablets in a drink. Older patients use a wide range of vehicles to swallow pills and this should be considered in the development of new medicines.

Simple methods to obtain food listing and portion size distribution estimates for use in semi-quantitative dietary assessment methods.

Semi-quantitative dietary assessment methods are frequently used in low income countries, and the use of photographic series for portion size estimation is gaining popularity. However, when adequate data on commonly consumed foods and portion sizes are not available to design these tools, alternative data sources are needed. This study aimed to develop and test methods to: (i) identify foods likely to be consumed in a study population in rural Uganda, and; (ii) to derive distributions of portion sizes for common foods and dishes. A process was designed to derive detailed food and recipe lists using guided group interviews with women from the survey population, including a score for the likelihood of foods being consumed. A rapid recall method for portion size distribution estimation (PSDE) using direct weight by a representative sample of the survey population was designed and implemented. Results were compared to data from a 24 hour dietary recall (24HR). Of the 82 food items reported in the 24HR survey, 87% were among those scored with a high or medium likelihood of being consumed and accounted for 95% of kilocalories. Of the most frequently reported foods in the 24HR, portion sizes for many (15/25), but not all foods did not differ significantly (p<0.05) from those in the portion size estimation method. The percent of portion sizes reported in the 24 hour recall falling between the 5th and 95th percentiles as determined by the PSDE method ranged from 18% up to 100%. In conclusion, a simple food listing and scoring method effectively identified foods most likely to occur in a dietary survey. A novel PSDE method produced similar estimates as for the 24HR, while the approach for others should be further considered and validated. These methods are an improvement on those in current use.

Usual Dietary Intake Estimation Based on a Combination of Repeated 24-H Food Lists and a Food Frequency Questionnaire in the KORA FF4 Cross-Sectional Study.

Background: Estimation of usual dietary intake poses a challenge in epidemiological studies. We applied a blended approach that combines the strengths provided by repeated 24-h food lists (24HFLs) and a food frequency questionnaire (FFQ).Methods: At least two web-based 24HFLs and one FFQ were completed by 821 participants in the KORA FF4 study. Consumption probabilities were estimated using logistic mixed models, adjusting for covariates and the FFQ data on consumption frequency. Intake amount of a consumed food item was predicted for each participant based on the results of the second Bavarian Food Consumption Survey (BVS II). By combining consumption probability and estimated consumption amount, the usual food intake for each participant was estimated. These results were compared to results obtained without considering FFQ information for consumption probability estimation, as well as to conventional FFQ data.Results: The results of the blended approach for food group intake were often higher than the FFQ-based results. Intraclass correlation coefficients between both methods ranged between 0.21 and 0.86. Comparison of both methods resulted in weighted kappa values based on quintiles ranging from fair (0.34) to excellent agreement (0.84). Omission of FFQ information in the consumption probability models distinctly affected the results at the group level, though individual intake data were slightly affected, for the most part.Conclusions: Usual dietary intake data based on the blended approach differs from the FFQ-based results both in absolute terms and in classification according to quintiles. The application of the blended approach has been demonstrated as a possible tool in nutritional epidemiology, as a comparison with published studies showed that the blended approach yields reasonable estimates. The inclusion of the FFQ information is valuable especially with regard to irregularly consumed foods. A validation study including biomarkers of dietary intake is warranted.

General Status of Food Cheats in Turkey

Objective: Nutrition has an important place in the preservation of public health, raising the living standards and development of the country's economy. In order to ensure food safety and quality, it has determined the principles and procedures regarding the inspection and control services of the materials and materials in contact with food and food and the minimum technical and hygienic conditions and responsibilities of the food enterprises, and has made some recognitions. This study was carried out in order to reveal the lists of the products which are finalized in the official website of the Ministry in accordance with the Article 8 of the By-Law on the Official Control of Food and Feed. Method: Qualitative research method was adopted in this study which examined the food lists which were confirmed by the Ministry of Food, Agriculture and Livestock between 2013-2018. The data were converted to statistical data by using the content analysis method. Results: As a result of the content analysis of the lists between 2013-2018, it was determined that a total of 1073 party products were subjected to imitation and adulteration and these products belonged to 815 enterprises. Most of the products made to pretend and adulterated cheese (161 pieces), olive oil (160 pieces), sunflower oil (96 pieces), sausage varieties (91 pieces), yogurt (85 pcs), ready-made dumplings (80 pieces) and honey varieties (65 pieces), reinforcing foods (63 pieces), ready mortar types (51 pieces) and butter varieties (41 pieces). Discussion and Conclusion: As the awareness of the modern society's feeding patterns, the negative effects of future generations, children and health on the whole, the societies try to learn more about the foods they consume. To reach the most transparent information about foods in the globalized world is becoming the most natural right of being human and law. However, from the start of the commercial production of food, it is known that foodstuffs are exposed to some tricks such as imitation and adulteration from the field to the fork and various arrangements (laws etc.) are made in order to combat these situations. Considering that 1073 party products were imitated and adulterated between 2013-2018, the fact that these products were produced by imitation and adulteration, how long it was produced, how long it was left in the market, how much of it was sold and consumed, prevented the question of the extent of the situation. Keywords: Food safety, imitation, adulteration, food regulation DOI: 10.7176/JSTR/5-9-07