Main Dishes Research Articles

Nudging Finnish Adults into Replacing Red Meat with Plant-Based Protein via Presenting Foods as Dish of the Day and Altering the Dish Sequence

This study investigated whether Finnish working-aged omnivores (n = 163) could be nudged into replacing red meat with a fava-bean-based protein source via “Dish of the Day” (DoD) and main dish sequence alteration (SA) strategies in a controlled real-world Finnish self-service buffet restaurant with smart scales (Flavoria® Multidisciplinary Research Platform). A further aim was to study whether the effectiveness of the strategies differed by gender, age, and body mass index. The participants were assigned one of four experimental treatments: standard menu (T1), DoD (T2), standard menu + SA (T3), or DoD + SA (T4). The participants could choose any amount or combination of salad components and casseroles with minced meat or fava bean protein. Being subjected to a DoD menu and/or SA had no effect on main dish choice or the share of the meat-based dish in the meal weight. Men were more likely to choose a meat-based main dish and had a higher share of the meat dish in the meal weight compared to women, but no differences were observed between those aged 18–29, 30–44, or 45–65 years or those who were normal weight, overweight, or obese. Future studies should have a larger sample size and investigate food choice motives such as price or environmental awareness.

Local-traditional foods of Bangladesh: A treasure to be preserved

Vast expansion of industrially processed food market is threating the existence of demographically preferred traditional food items wherein there is always an increasing demand of consumer's preference driven food product development. In response to this context, documentation, and flow of information through generation are prerequisite to the preservation and sustainable utilization of the traditional foods. What's more, a successful integration of traditional foods with modern days industrial production would be a key contributor to meet the global food challenges. The focus of this study was to search and preserve the details of Bangladeshi traditional food items with the potentiality of large-scale industrial production to meet the increasing need for diversified food for increasing population. This study was conducted through an open-ended question-based survey, where older citizen of the country was the source of information and younger citizen was the conveyor of information. Results showed that, diversity in geography, religion, availability of ingredients, crop production, socio-cultural indices have influences on Bangladeshi traditional food choice. In total, the documentation of 134 local-traditional food items, encompassing main course meal (comprising of main dishes and complementary ones), snacks, sweetmeats, among others has been performed. The incorporation of product-specific processing operation to the existent production process of traditional food items would improve their safety and preservation aspects. This study could be a groundwork for more investigations towards the expansion of traditional foods of Bangladesh for their industrial production, knowing the existing market demand.

RANCANG BANGUN APLIKASI PUSAT OLEH OLEH BERBASIS ANDROID DI SATE BANDENG HJ.MARIYAM KOTA SERANG

Toko Sate Bandeng Hj. Mariyam located at Serang currently managed by children of Hj. Mariyam. It is a well-known tourist attraction since 1970. The main dish in the shop is milkfish satay which is always high demand by customers as they still continue to use the original recipe formulated by Hj. Mariyam. The overall sales process still performed manually from taking the order directly on the spot until payment in cash. This process have drawbacks, mainly the reduction of customers due to switching to sellers who already have easier transactions such as online transactions where it can be done anywhere and anytime, as well as problems caused by the incompatibility of the amount of sales with the amount of money in reality. This can cause losses if the calculation is carried out periodically. Another problem faced is the difficulty in the reporting process because it requires a longer time to recap all transaction and still rely on paper. The proposed system design method is waterfalls method, with the modelling use Unified Modelling Language (UML). The proposed system consider mobile-based system using Android. The proposed system can make it easier for consumers to place orders anywhere and anytime and with any payment method and make it easier for owners to manage transactions.

Development and evaluation of a modified version of the dietary variety score for community-dwelling older adults

Objectives The dietary variety score (DVS) was developed as an index to assess the variety of food intake among older Japanese adults and has been widely used in epidemiological studies and public health settings. However, this index has not been reviewed since its development in the 1990s and may not adequately reflect the current dietary habits of the older Japanese population. In this study, we developed a modified version of the DVS (MDVS) and examined its validity.Methods We conducted a cross-sectional study of 357 community-dwelling adults aged ≥65 years (mean age: 76.2±4.6, men: 61.1%) who participated in the 2016 survey of the Hatoyama cohort study. The DVS and MDVS were assessed by the number of food groups eaten almost every day based on the weekly frequency of consumption. The DVS was calculated based on ten components: meat, fish/shellfish, eggs, milk, soybean products, green/yellow vegetables, potatoes, fruits, seaweed, and fats/oils. The components of the MDVS were determined by calculating the contribution of each food group to the total and nutrient intakes from the food groups comprising the main dish, side dish, and soup, based on the data from older adults aged ≥65 years who participated in the 2017 National Health and Nutrition Survey in Japan. Based on the contribution of each food group, we added "other vegetables" and "dairy products" in the MDVS. Dietary intake was assessed using a validated, self-administered diet history questionnaire. We calculated the probability of adequacy for each of the fourteen nutrients selected as per the estimated average requirement in the Dietary Reference Intake for Japanese 2020 and the mean probability of adequacy for all fourteen nutrients. In addition, we assessed the correlation between the DVS, MDVS, and each indicator and the significance of the difference between correlation coefficients.Results The MDVS was significantly positively correlated with the energy ratios of protein and fat, dietary fiber, potassium, and the modified diet score based on the Japanese Food Guide Spinning Top (r=0.21-0.45) and negatively correlated with the carbohydrate energy ratio (r=-0.32). The MDVS was also correlated with the mean probability of nutrient adequacy (r=0.41). The correlation coefficients between the MDVS and each indicator were not significantly different from those of the DVS.Conclusions Validity in terms of nutrient intake and diet quality was comparable between the DVS and MDVS. To revise the DVS, it is necessary to conduct nationwide studies based on highly accurate dietary surveys.

Dietotherapeutic potency of ornamental lentil dumpling, a traditional food preparation from South West Bengal, India

Gahana bori (in Bengali) or ornamental lentil dumpling is a state-of-art preparation designed in the form of paisleys, ornaments or flowers, used as a decorative adjunct with the main dish.. Here, we have made an attempt to evaluate the dirtotherapeutic potency of this traditional preparation. The principal ingredient is the Vigna mungo (blackgram/ urad bean). In its preparation, the soaked bean is pasted and placed on a cloth piece having a central small pore. The fermented paste is squeezed onto the poppy seeds containing plate in such a way that it looks like an ornament. The sundried preparation is generally fried in oil and served along with the meal. For the first time, we have scientifically explored Gahana bori. The number of total aerobes, total anaerobes, yeast, mould, and LAB were increased during soaking. The contents of free phenolics and flavonoids were increased in the fermented paste and that also reflected by the higher in vitro DPPH antioxidant activity. The levels of B-group of vitamins particularly the quantity of riboflavin, thiamin, folic acid, vitamin B12, and vitamin C were also enriched in the products. The water extract of this product exhibited a notable antibacterial activity against enteropathogens. Thus, the lentil-based Gahana bori is not only improved the appearance or presentation of food product but also the same have a good health beneficial potentiality.

Identification of the Main Dishes Made from the Pulp of Tomi (Tamarindus indica L) Consumed in the Savannah Region of Côte d'Ivoire

Tamarind (Tamarindus indica L) is a plant belonging to the Fabaceae family and the subfamily Caesalpinioidae that is often found in arid regions. The various parts of this tree are of great interest to rural African populations. The pulp of its fruit is used for the preparation of cold drinks or in the composition of several other foods. However, no study in Côte d'Ivoire has yet focused on these foods, only the juices or nectars of this wild fruit tree have been studied. Thus, a survey was conducted in the localities of Korhogo, Séguéla and Bouna with 135 people per locality in order to identify these foods, and then to determine their modes, forms, frequency of consumption and their processes. The survey revealed that most of consumers are without level of education (78.51%), Ivorian (84.94%) and married (80.99%). The places of supply of tomi are often the field (65.18%-71.64%) than the market (32.84-41.67%) and in its pod form (65.93-73.13%). People use pods and pulp to make 10 tomi-based foods with a meal/drink ratio of 7:3. This fruit is consumed by rural populations for health needs, for its taste and for the color it gives to dishes. The frequency of consumption varies from 0 to 3 times per month and the Sougé-baca appears as the most known and consumed food with a percentage of knowledge of 74.07 and a frequency of consumption of 3 times per month. Sougé-baca is a meal more consumed at breakfast and at the Muslim jêun break. The production diagram of Bacacrou (Sougé-baca, Badégé-baca, Manou-baca and Sougé ni manou-baca) vary according the practices of the three localities.

Nutritional Content in Snack Food: Consumer Perceptions and Behaviors

People's lifestyles encouraged them to devour the main dish in a short amount of time. It demonstrated the value of snack foods as a source of supplementary energy. To present an example of marketing agro-industry in some healthy snack foods for college student, it was necessary to understand consumer behaviors regarding sugar intake in snacking. The marketers need to understand the customer perceptions and behaviors towards nutritional content in snack foods to create healthy snack food. The aims of this study were: 1) to analyze the consumer perceptions and behaviors of nutritional content in snack food products; 2) to identify dominant factors which affect the consumption of snack food products. The study was conducted on 200 respondents of college students. Snack foods were commonly consumed by college students, who were classified as adolescents, in between substantial meals. Descriptive statistics and Principal Component Analysis (PCA) were performed. Consumer impressions on a preliminary assessment of the nutrition label, which includes sugar components, were determined using descriptive statistics. Furthermore, PCA was performed to identify the main consumer characteristics that affect snacking, allowing the impact of sugar content on snack food consumption. The results indicated that the consumers were concerned enough about eating nutritious meals. Consumers, on the other hand, rarely read nutrition labels. The "benefit" and "wants" factors were the most important elements affecting consumer snack food intake. The nutritious composition of snack foods, on the other hand, did not affect snack food consumption. The consumers were unconcerned about the sugar content in snack food.

What is the sodium and trans-fat content in popular street and takeaway food in Bosnia and Herzegovina?

Street food is part of the Eastern European gastronomy, but there is a knowledge gap on food availability and nutritional composition. The aim was to investigate the street and takeaway food availability and nutritional composition in Sarajevo and Banja Luka, Bosnia and Herzegovina. Street food and takeaway food vending sites were included. Information on vending sites’ characteristics and food availability, and samples of the most commonly available foods were collected (Sarajevo: 80 homemade; 39 industrial, Banja Luka: 80 homemade; 40 industrial), for chemical analysis (total fat, lipid profile, sodium and potassium). Among the vending sites selling food other than fruit (98.3 %), 40.9 % were selling only industrial foods (snacks, biscuits and sweet pastries, ice-cream, chocolate), while 52.7 % were selling only homemade foods (savoury pastries, main dishes, cakes, biscuits and sweet pastries, sandwiches, bread, snacks) and 6.3 %, both. Homemade foods presented higher total fat (16.6 vs. 10.1 g/serving, p < 0.001), sodium (603 vs. 187 mg/serving, p < 0.001) and potassium content (168 vs. 110 mg/serving, p < 0.001), compared to industrial foods. Homemade cake presented the highest mean trans-fat content (2.32 g/serving), whereas homemade beefburger presented the highest mean sodium content (3838 mg/serving). In sum, in urban Bosnia and Herzegovina, commonly available street and takeaway foods, particularly homemade, were high in total fat, saturated, trans-fat and sodium. These findings call for the design of healthier urban food environments.

Street Food and Takeaway Food Purchasing Patterns in Bosnia and Herzegovina.

This study aimed to describe street food and takeaway food purchasing patterns in Sarajevo and Banja Luka, throughout the day and by city location. A cross-sectional evaluation of street food and takeaway food customers was conducted in 2017. All eligible vending sites (n = 348) in the vicinity of selected markets and bus stops were included. Data on the food items purchased, and time and geographic location of the purchases were collected. A total of 755 customers purchased 929 food items. Takeaway venues showed higher customer influx (5.0 vs. 2.0 customers observed per 10 min of observation, p < 0.001) and buying rates (6.7 vs. 2.0 items bought per 10 min of observation, p < 0.001; 1.5 vs. 1.0 items bought per customer, p < 0.001) than street food sites. These rates were higher in city peripheries for street food venues, and in city centres for takeaway establishments. The purchase of industrial food products prevailed throughout the day in street food venues, whereas most takeaway purchases comprised homemade foods, with or without industrial beverages. The proportion of customers buying foods and beverages together was higher in takeaway venues (15.3% vs. 6.0%, p < 0.001), especially during lunchtime and in city centres. In street food vending sites, sweet and savoury snacks seemed to be preferred in the afternoon, whereas in takeaway food establishments, savoury pastries and main dishes were mostly purchased at breakfast or lunch, and bread during the morning. Soft drinks and industrial juices were frequently purchased in both types of vending site and at all hours of the day, particularly in the afternoon. Our findings provide an overview of street food and takeaway food buying habits and consumer demands in these cities, reflecting local food culture and dietary behaviours. The identification of the meal contexts and city sub-regions in which specific purchasing practices emerge point to potential priority targets. These insights can be useful when designing interventions adapted to the specificities of these food environments and the food habits of customers.

Contextual and Individual Variables as Predictors of Energy-Dense Meals in Food Choices.

Diets based on meals that provide a large amount of energy and consumed frequently often increase the rate of growth of the body mass index (overweight or obesity) and, in turn, the risk of suffering from non-communicable diseases. In order to make a food choice, it is necessary to search for foods in the environment, taking into account physical and social variables (contextual variables) which, together with individual variables, delimit the situation of food selection. The objective of this study was to evaluate the effect of social facilitation, portion size, salience of food, and food preference or rejection on the selection of energy-dense foods by young college students. To do so, we performed a factorial experiment in which unaccompanied and accompanied participants (levels of social facilitation) as they went through the process of choosing from different options of main dishes, beverages, and desserts then noted the reasons for their selection (preference or rejection of the food). Results showed significant differences between the group of accompanied participants and salience of food in the selection of the energy-dense main dishes and desserts (pizza, spaghetti, and chocolate cake). A significant relationship was also identified between accompanied participants, hedonistic/sensory reasons (food preference or rejection category), and salience of food in the selection of the energy-dense main dishes. In conclusion, key findings of the variables that constitute the situation that predicts the selection of energy-dense foods have emerged from this study, when participants and the given level of social facilitation (in this case, being accompanied) were faced with the conditions of the food salience of the meals of their preference regarding its taste and appearance.

Patterns of Street Food Purchase in Cities From Central Asia.

Street food makes a significant contribution to the diet of many dwellers in low- and middle-income countries and its trade is a well-developed activity in the central Asian region. However, data on its purchase and nutritional value is still scarce. This study aimed to describe street food purchasing patterns in central Asia, according to time and place of purchase. A multicentre cross-sectional study was conducted in 2016/2017 in the main urban areas of four central Asian countries: Dushanbe (Tajikistan), Bishkek (Kyrgyzstan), Ashgabat (Turkmenistan) and Almaty (Kazakhstan). Street food markets (n = 34) and vending sites (n = 390) were selected by random and systematic sampling procedures. Data on the purchased foods and beverages were collected by direct observation. Time and geographic location of the purchases was registered, and their nutritional composition was estimated. A total of 714 customers, who bought 852 foods, were observed. Customers' influx, buying rate and purchase of industrial food were higher in city centers compared to the outskirts (median: 4.0 vs. 2.0 customers/10 min, p < 0.001; 5.0 vs. 2.0 food items/10 min, p < 0.001; 36.2 vs. 28.7%, p = 0.004). Tea, coffee, bread and savory pastries were most frequently purchased in the early morning, bread, main dishes and savory pastries during lunchtime, and industrial products in the mid-morning and mid-afternoon periods. Energy and macronutrient density was highest at 11:00–12:00 and lowest at 09:00–10:00. Purchases were smaller but more energy-dense in city centers, and higher in saturated and trans-fat in the peripheries. This work provides an overview of the street food buying habits in these cities, which in turn reflect local food culture. These findings from the main urban areas of four low- and middle-income countries which are currently under nutrition transition can be useful when designing public health interventions customized to the specificities of these food environments and their customers.

A Preliminary Plan to Quickly Restore Utility to the Arecibo 305m Telescope

Since the fall of the Arecibo 305[Formula: see text]m telescope platform on 2020 December 1, there has been much discussion of building a new Arecibo telescope or rebuilding the facility that was destroyed. In the collapse, the top of the three platform support towers was sheared off, and the feed arm fell free from the swinging platform and destroyed 25% of the dish. Fortunately, the Control Building, the home of the computers, spectrometers, masers, atomic clocks, 430[Formula: see text]MHz Klystrons, etc., was spared. By replacing the main dish support cables and resurfacing with coarse mesh, the main dish can be repaired as a reflector [Formula: see text] operation. By replacing the damaged aluminum panels to make the dish whole again, RF operations at up to 500[Formula: see text]MHz can be resumed. In this paper, we outline the steps that can be taken to restore High Frequency (HF, 3–30[Formula: see text]MHz) ionospheric heating, 430[Formula: see text]MHz ionospheric incoherent scattering radar, passive radio observations of satellite arcing and pulsars, and to extend the field of regard to 47∘ from the zenith. This would restore and improve much of the utility of the Arecibo dish. Part of this plan involves supporting, positioning and pointing novel point feeds from lightweight football-camera-like cables, strung from the rebuilt tower tops. It is believed that the dish may thus become broadly useful long before replacement facilities can be engineered and constructed.

FOOD HABITS OF RURAL PEOPLE IN IVORY COAST

The objective of this bibliographic synthesis is to reveal the work already done on the food habits of the rural populations of Cote dIvoire and to deduce in perspective what is to be studied in a context of climate change. It is based on secondary data sources such as: published or edited books, scientific journal articles, websites, magazines and annual reports. The eating habits of rural Ivorian people are influenced by several factors, including cultural identities, nutrition criteria, ways of preparing and consuming food, but also by disasters, crises (economic, war, etc.), climate change, etc. The food habits of rural people in Cote dIvoire are based on several foods, mostly local. Tubers (yam, taro), roots (cassava), plantain, cereals (rice, maize, millet, sorghum) are used as main dishes, prepared under various recipes (foutou, attieke, toh, placali, etc.). These main courses are accompanied by sauces made of vegetables and fruits (okra, eggplant, peanuts, palm seeds, chili peppers, tomatoes...), vegetable leaves, meat, game, fish, insects... However, these peoples have many totems, taboos and food prohibitions of animal and vegetable origin which are likely to affect their nutritional state and even their health. All these researches did not provide details on food consumption frequencies nor on resilience or adaptation measures in the context of climate change affecting agricultural yields and related commodities.

Nutritional Characterization of Street Food in Urban Turkmenistan, Central Asia.

ObjectiveDescribing the availability and nutritional composition of the most commonly available street foods in Ashgabat, Turkmenistan.MethodsOne hundred sixty-one street food vending sites (six public markets) were assessed, through a collection of data on vending sites' characteristics and food availability, and samples of commonly available foods (21 homemade; 11 industrial), for chemical analysis.ResultsFruit, beverages, and food other than fruit were available in 6.8, 29.2, and 91.9% of all vending sites, respectively. Regarding the latter, 52.7% of the vending sites sold only homemade products (main dishes, snacks, cakes, biscuits and pastries, bread, ice-cream chocolate and confectionery, savory pastries and sandwiches), 37.2% only industrial (ice-cream, chocolate and confectionery, cakes, biscuits and pastries, snacks, bread and savory pastries) and 10.1% both. Homemade foods presented significantly higher total fat [homemade 11.6 g (range 6.6–19.4 g); industrial 6.2 g (range 4.0–8.6 g), p = 0.001], monounsaturated, polyunsaturated and trans-fat, and sodium and potassium content per serving. Industrial wafers presented the highest mean saturated (11.8 g/serving) and trans-fat (2.32 g/serving) content. Homemade hamburgers presented the highest mean sodium content (1889 mg/serving).ConclusionsStrategies to encourage the production and sales of healthier street foods, especially homemade, are needed to promote healthier urban food environments in urban Turkmenistan.

How can carbon labels and climate-friendly default options on restaurant menus contribute to the reduction of greenhouse gas emissions associated with dining?

In this study, we aimed to understand how restaurants can contribute to climate change mitigation via menu design. We investigated two types of interventions: changing the configuration of menu entries with variable side dishes so that the most climate-friendly option is set as thedefaultand indicating the greenhouse gas emission of each dish viacarbon labels. In an online simulation experiment, 265 participants were shown the menus of nine different restaurants and had to choose exactly one dish per menu. In six menus, the main dishes were presented with different default options: the side dish was associated either with the highest or with the lowest greenhouse gas emissions. The other three menus consisted of unitary dishes for which the default rules did not apply. All menus were presented either with or without carbon labels for each dish option. The results indicated that more climate-friendly dish choices resulting in lower greenhouse gas emissions were made with the low-emission than the high-emission default condition, and when carbon labels were present rather than absent. The effects of both interventions interacted, which indicates that the interventions partly overlap with regard to cognitive predecessors of choice behavior, such as attentional focus and social norms. The results suggest that the design of restaurant menus has a considerable effect on the carbon footprint of dining.

A need for multi-sector and multi-pronged solutions to address the many barriers inhibiting change from unhealthy food environments in publicly funded recreation facilities: a mixed-method study.

Public recreation facilities are preferred gathering places for families to participate in physical, social, intellectual, and creative pursuits, and the importance of food environments in these facilities is gaining recognition. Evidence from other Canadian jurisdictions describes such food environments as unsupportive of health, which contradicts national recreation priorities to have healthy choices as the easy choices. This study aimed to characterize food environments in a convenient sample of Saskatchewan public recreation facilities. A convergent/parallel mixed methods study design used quantitative methods to determine the healthfulness of concession stands and vending machines and qualitative methods to examine barriers and facilitators to healthy eating in facilities. The results found that 5% of concession main dishes were defined as healthy and packaged foods/beverages in concession stands and vending machines were defined as Offer Most Often 6% and 8% of the time, respectively, according to Saskatchewan Nutrition Standards. Reported barriers to healthy eating were more than twice as prevalent as facilitators. To align with population health recommendations in Saskatchewan, food environments in public recreation facilities require immediate attention. The results and recommendations can be used to build collective action to address the problem and as a benchmark to measure change. Novelty: Only 5% of concession main dishes were defined as healthy. Only 6% of packaged foods and beverages in concessions, and 8% in vending, were defined as Offer Most Often. Reported barriers to healthy eating were more than twice as prevalent as facilitators, resulting in a current state that is difficult to change.

Relationship between physical function at discharge and hospital meal intake in elderly patients with heart failure.

The relationship between low physical function (LPF) at discharge and food intake percentage (FIP) during hospitalization is unclear. We aimed to clarify the relationship between LPF at discharge and FIP and the change in nutritional status during hospitalization in elderly patients with heart failure (HF), and determine cutoff values for FIP and change in nutritional status during hospitalization. We included 431 consecutive patients aged ≥ 65years who were hospitalized for HF and underwent cardiac rehabilitation (CR) from 2017 to 2019. Physical function at discharge was classified into two groups according to the Short Performance Physical Battery (SPPB): low physical function (LPF) (SPPB ≤ 9) and high physical function (HPF) (SPPB > 9). We compared background, clinical parameters, pre-hospital walking level, CR progress, nutritional factors during hospitalization including FIP of the main dish and side dish, and changes in nutritional status using the Geriatric Nutritional Risk Index (ΔGNRI) at admission and discharge. Multiple logistic regression analysis was also performed. The final analysis included 213 patients (age, 81.6years) divided into the LPF (n = 136) and HPF groups (n = 77). The LPF group showed low FIP and a high ΔGNRI value. Multivariate analysis showed FIP main dish, ΔGNRI, worsening renal function, pre-hospital walking level, and days to start of walking to be factors influencing LPF at discharge. Respective cutoff values for FIP main dish and ΔGNRI predicting LPF at discharge were 82.2% and 4.24. FIP main dish during hospitalization and ΔGNRI were associated with LPF at discharge.

Availability and Nutritional Composition of Street Food in Urban Central Asia: Findings From Almaty, Kazakhstan.

Objective: To describe the availability and nutritional composition of commonly available street foods in Almaty, Kazakhstan. Methods: 384 street food vending sites (in 10 public markets) were assessed; information on vending sites’ characteristics and food availability and samples of the most commonly available street foods (81 homemade; 40 industrial) were collected for chemical analysis. Results: Fruit, beverages and food other than fruit were available in 1.0%, 47.4% and 92.7% of all vending sites. Homemade food other than fruit (e.g., bread, main dishes, snacks, pastries, sandwiches, and cakes) were available in 63.4% of stationary vending sites, while industrial (e.g., snacks, chocolate, cakes, and cookies) in 45.6% of them. Industrial foods were the most energy-dense [median kcal/100 g: 438.8 vs. 267.2, p < 0.001 (homemade)]. Traditional homemade dishes were high in sodium, reaching 2,248 mg/serving (lagman) and major contributors of protein and fat to energy content (shashlik: 22.8% from protein, 68.3% from fat). Industrial chocolate and homemade cake presented the highest saturated (14.6 g/serving) and trans-fat (3.20 g/serving) contents. Conclusion: These findings advocate for the implementation of health promotion strategies targeted at vendors, consumers and other stakeholders.

Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity.

Green leafy vegetables or GLVs are one of the main attractions in the local vegetable market and are widely consumed as the main course and side dish in the Sikkim Himalayan region (SHR). This study evaluated the total phenolic (TPC) and flavonoid contents (TFC) and antioxidant potential in different extracts such as methanolic (MeOH), ethyl acetate (EtOAC), and hexane extracts of selected GLVs followed by changes in the antioxidant activity on cooking and stimulated gastrointestinal (GI) digestion. The MeOH extracts of Urtica dioica L. (Sisnu), Nasturtium officinale W. T. Aiton (Simrayo), Diplazium esculentum Retz. Sw. (Ningro), and Chenopodium album L. (Bethu) were estimated to have higher TPC [22.73–45.84 μg gallic acid equivalent (GAE)/mg of extract]. In contrast, the plant extracts prepared using EtOAC (except for N. officinale, where TFC was found to be higher in hexane extract) were found to contain higher TFC (3.42–14.86 μg quercetin equivalent (QE)/mg of extract). The MeOH extracts also exhibited higher 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (9.55–18.67 μg ascorbic acid equivalent (AAE)/mg of extract), total antioxidant activity (TAA) (0.27–0.32 mg AAE/mg of extract), and reducing power potential (RPP) (1.6–9.9 μg AAE/mg of extract). Among the test MeOH extracts, U. dioica demonstrated relatively higher antioxidant activities and was selected for cooking experiments followed by simulated GI digestion. The findings revealed that the loss of antioxidant activity was minimal in steam-cooked leaves (3.5% in 40 min) as compared to the boiled ones (18% in 10 min). The simulated GI (simulated salivary, gastric, and intestinal) digestion performed on raw, steam cooked, and boiled U. dioica leaves showed substantial enhancement of antioxidant properties (by 64.63%) through steam cooking in comparison to the raw leaves. Overall the study concludes that higher antioxidant properties can be achieved on the consumption of steam-cooked U. dioica leaves.

A Research on the Cuisine Culture off the Abhazs Living in Düzce

Düzce province has received significant immigration from the Caucasus region in the past. Communities who came to Düzce through immigration brought their food cultures to this region with them. One of the most important of these migration communities is Abkhazians. In this study, it is aimed to reveal the culinary culture of Düzce Abkhazians, who contribute to the culinary culture of Düzce. In the study, the culinary culture of the Abkhaz living in Düzce was introduced and the products they used and the main dishes were tried to be determined. In this context, the study is limited to Yeşilyayla (Bıçkı) Village, Halilbey (Tsihinara) Village, Darıyeri Hasanbey Village and Derdin (Guma) villages, which are connected to Düzce province and where Abkhazians live. Qualitative research method was used in the study. Within the scope of the study, the data were obtained by interview technique. In order to better reflect the Duzce Abkhaz culinary culture, Abkhaz participants living in Düzce were preferred. As a result of the study, it was concluded that traditional foods still exist in Abkhaz cuisine, meat and vegetable dishes are in the majority, and dessert culture is not very common.