Meal Type Research Articles

Nutritional quality of meals offered to children (kids' meals) at chain restaurants in Japan.

To evaluate the nutritional quality, particularly the fat and salt contents, of meals offered to children (kids' meals) at chain restaurants in Japan. A web-based content analysis was conducted to evaluate the type of restaurant, type of meal, incentives, health claims and nutrition data of kids' meals. The nutritional appropriateness of kids' meals was assessed with the Standard for the School Lunch Program, which regulates energy (≤2218 kJ), protein (20-30 g), fat (≤30 % of energy (E%)) and salt (<2 g) contents of the school lunch in Japan. Linear mixed models were employed for evaluating the relationship between the characteristics of kids' meals and their fat (E%) or salt (g) content. Restaurant websites providing nutritional data of kids' meals in Japan. A total of 438 kids' meals offered by forty-two chain restaurant brands from across twenty food-service companies. Overall, 58·9, 40·6 and 34·5 % of the kids' meals were determined to be appropriate regarding their energy (≤2218 kJ), fat (≤30 E%) and salt content (<2 g). In addition, 15·5 % of kids' meals met the multiple standards of energy, fat and salt contents. 'Japanese-style' (restaurant-level characteristic) was associated with a decrease in the fat E% of kids' meals (β=-6·2; 95 % CI -11·0, -1·4) and an increase in the salt content (β=0·7; 95 % CI 0·06, 1·3). The characteristics of the restaurant-served kids' meals in Japan were high fat E% and high salt content from different cultural contexts of the Western and the Japanese diet.

Serving style preferences for various meal arrangements among children

AbstractServing styles of meals are important for children's acceptance, but few studies have investigated how children prefer to have their meals served. The aim of this study was to investigate children's preferred serving styles of typical dinner meals in younger and older children. A total of 100 school children aged 7–8‐years and 12–14‐years old preference‐ranked six different dinner meals presented with the various food items arranged on the plate as either separated, in‐between (some mixing, some separation), or mixed serving style using pictorial stimuli. They also scored their liking of each meal on a 7‐point smiley scale. Younger girls significantly preferred a separated serving style (p ≤ .001), while no specific serving style was preferred among younger boys. Older children significantly preferred in‐between serving style (p ≤ .001) and mixed serving style (p ≤ .01) over separated serving style, but no gender differences were found between the older children.Practical applicationsAs specific serving style preferences are seen in some children this knowledge could be incorporated into the preparation of daily meals for families and institutions alike. Serving meals and foods in a separated serving style could be a way of allowing the child to control the degree of possible subsequent mixing of the food items on the plate according to their individual, personal preferences. In contrast, serving a child a meal constituted by mixed food items limit the possibility of separating the elements afterward. This knowledge may optimize areas of the food industry, for example, in the context of ready‐to‐eat lunches brought to the children at school. Using serving styles with division of the food either into more rooms or by simply separating the placement of food items on the plate may allow children to adopt the serving style in accordance with their personal preferences, which may increase acceptance of the meal.

The effects of bowl size and portion size on food intake and fullness ratings in a sample of Japanese men.

Portion sizes and bowl sizes may be related to food intake and perceived fullness. The objective of the present study was to investigate the effects of portion size and bowl size and possible interactions between these variables on food intake and fullness in a sample of Japanese men. Participants ate four different experimental meals across four weeks and completed questionnaires about their fullness using a visual analogue scale administered before and after meals. The four meal patterns included consistent portions of several foods commonly eaten together in typical Japanese meals, along with 150 g of rice served in a small rice bowl (diameter of 11·5 cm), 150 g of rice served in a large rice bowl (diameter of 13·5 cm), 250 g of rice served in a small rice bowl or 250 g of rice served in a large rice bowl. Tokyo.SubjectTwenty-one adult men participated in the study. Portion size had a significant main effect on rice intake (F (1,20)=83, P<0·001) and fullness (F (1,20)=8·0, P=0·010), but no significant effects of bowl size on the outcome variables were found. The interactions between portion size and bowl size on intake and fullness were not significant. The sample of Japanese men showed an influence of portion size on food intake. Further research is needed to clarify the combined effects of bowl size and portion size on intake and fullness.

Effect of diurnal variations in the carbohydrate and fat composition of meals on postprandial glycemic response in healthy adults: a novel insight for the second-meal phenomenon

Meals, particularly carbohydrate intake, determine diurnal blood glucose (BG) excursions. However, the effect of meals with variable carbohydrate content on diurnal BG excursions remains poorly understood, despite routine consumption of meals that vary daily. The aim of this study was to verify our hypothesis that glycemic response is elevated when a meal with a higher carbohydrate content follows a meal with a lower carbohydrate content. This was a secondary analysis of a study whose primary endpoint was energy metabolism (e.g., energy expenditure and substrate oxidation). This crossover study was designed to test BG responses to 3 types of meals with different macronutrient contents [regular meals (R), meals with a high-carbohydrate breakfast (CB), and meals with a high-fat breakfast (FB)] using a continuous glucose monitoring system. The R test included 3 meals/d with the same macronutrient composition; the CB test, a high-carbohydrate meal at breakfast, a high-fat meal at lunch, and a high-carbohydrate meal at dinner; and the FB test, a high-fat meal at breakfast, a high-carbohydrate meal at lunch, and a high-carbohydrate meal at dinner. Each test had similar daily macronutrient compositions, except CB and FB had larger variations in carbohydrate content than R. Fourteen healthy young men were tested in random order and underwent whole-body indirect calorimetry. Daily peak BG concentrations were higher for the CB (mean ± SD: 143.9 ± 25.3 mg/dL) and FB (140.2 ± 24.8 mg/dL) conditions than for the R condition (127.5 ± 15.7 mg/dL). Postprandial BG peaks after a high-carbohydrate meal were ∼20 mg/dL higher when a previous meal was relatively high-fat than when not high-fat (P < 0.05 for all). A multiple regression analysis indicated that the postprandial glycemic response was negatively associated with the preprandial respiratory quotient. Our findings indicate that switching from high-fat to high-carbohydrate meals contributes to larger postprandial BG excursions, along with alterations in prioritization of carbohydrate utilization. This study was registered at the UMIN Clinical Trials Registry as UMIN000028895.

Individual and household risk factors of severe acute malnutrition among under-five children in Mao, Chad: a matched case-control study

BackgroundSevere acute malnutrition (SAM) is one of the leading causes of morbidity and mortality in Chad. The reasons behind persistently high prevalence of SAM in the Kanem region are still poorly understood, leaving national and international partners without clearly identified drivers to address. Current knowledge of SAM determinants in this context is largely based on very limited data. The aim of this study was thus to investigate individual and household-level risk factors for SAM among under-five children in Mao health district.MethodsA matched case-control study was conducted on 411 (137 cases and 274 controls) children aged 6–59 months with their caretakers from mid-February to August 2017. Data were collected by using a structured interviewer administered questionnaire, anthropometric measurements and through direct observations of household environment. Controls were matched to their cases on place of residence and on age (± 3 months). Data were double-entered, processed and analysed using Epi Info 7.2.0.1. Conditional logistic regression was used to analyse the association of independent variables with SAM. For multivariable analysis, two models were constructed to investigate risk factors for SAM, at individual and household level. A stepwise backwards elimination approach with a significance level of p = 0.05 was used to build the final models.ResultsAt the individual level, SAM was significantly associated with diarrhoea [AOR (95% CI) = 10.7 (4.2–27.3)], fever [AOR (95% CI) = 8.4 (3.1–22.8)], vomiting [AOR (95% CI) = 7.6 (3.0–19.7)], being stunted [AOR (95% CI) = 5.3 (1.7–16.3)], and type of complementary meal [AOR (95% CI) = 4.4 (1.0–19.6)]. At the household level, SAM was significantly associated with undernourished caretaker [AOR (95% CI) = 2.6 (1.2–5.5)], caretaker’s hand washing habits [AOR (95% CI) = 1.9 (1.2–3.1)], absence of toilet [AOR (95% CI) = 1.9 (1.1–3.6)], caretaker’s marriage status [AOR (95% CI) = 7.7 (2.0–30.1)], and low household food diversity [AOR (95% CI) = 1.8 (1.0–3.1)].ConclusionThe present study identified the need to address both treatment and prevention of infections in children through an integrated approach. Well-organized efforts to improve child feeding practices, household hygiene and sanitation conditions, women’s nutritional status, along with increasing household food diversity are likely to lead to improved nutritional status of children in this setting.

Fresh and stored copra meal in meat quail diets

The aim of the current study was to evaluate the addition of fresh and stored copra meal to the diet of meat quails. Two hundred eighty-seven-day-old male and female quails were distributed in a completely randomized design, with five treatments, in a 2 × 2 + 1factorial arrangement. Two copra meal types (fresh and stored) at inclusion levels of 12.5% and 25%, respectively, were added to a corn-soybean meal-based diet, with seven replicates, of eight quails each. Copra meal acidity index recorded oleic acid percentage increase from 0.47 to 3.03% after six storage months. However, regardless of storage type, its addition to quails' diet resulted in higher values of metabolizable energy, in lower feed intake and better feed conversion than corn-soybean meal diet. Copra meal addition to quails' diet did not affect carcass traits, liver and pancreas relative weight, and bone growth and quality. Although copra meal storage for 180days resulted in higher free fatty acid content in the provided feed, it can be used fresh or after storage, in diet of meat quails from 7 to 42days of age up to 25%.

Firm types, price-setting strategies, and consumption-tax incidence

We analyze price responses to large restaurant VAT rate reductions in two different European countries. Our results show that responses in the short and medium run were clustered around two focal points of zero pass-through and full pass-through. Differences between independent restaurants and chains is the key explanation for this pattern. While nearly all independent restaurants effectively ignored the tax reductions and left consumer prices unchanged, a substantial fraction of restaurants belonging to chains chose a rapid and complete pass-through. In the longer run, prices converged, but primarily through a price reversion among chain restaurants. The stark difference in price responses does not appear to arise because of different market characteristics such as location, initial price levels, meal types and restaurant segment.

Hygiene assessments of school kitchens based on the microbiological status of served food.

According to European trends, more children eat at school canteens than ever before, therefore food safety and quality have become increasingly significant in recent years. Nevertheless, there are large differences in food safety levels in different school canteens. We hypothesize that the microbial status of the served meal represents on the general hygiene of the kitchen. Our research examines whether mesophilic aerobic bacteria measured in served food are connected with the level of hygiene in the catering unit, and whether this indicator can be used as a criterion for assessing school kitchens. Meal samples were collected from six school kitchens, and mesophilic aerobic bacterial count was measured. Samples were collected on five different days, so each kitchen was monitored five times. Two meals per visit were collected: a soup and a main course. Out of the 60 samples, 26 were good (CFU/g < 103), 24 were acceptable (CFU/g: 103&ndash;105), and in 10 samples, the microbial count was found to be above the limit (CFU/g > 105). Statistical calculations revealed that microbial contamination of served meals was influenced neither by the supplier nor by the type of meal (soup or main course). However, the level of hygiene in the serving kitchen significantly affects the microbial status of meals. Based on the results, a qualification system can be developed using the mesophilic aerobic bacterial count measurable in the served meal to assess hygiene. By regular determination of mesophilic aerobic bacterial count and the presence of Enterobacteriaceae, the food safety of a catering unit can be quantitatively evaluated.

Allicin Bioavailability and Bioequivalence from Garlic Supplements and Garlic Foods.

Allicin is considered responsible for most of the pharmacological activity of crushed raw garlic cloves. However, when garlic supplements and garlic foods are consumed, allicin bioavailability or bioequivalence (ABB) has been unknown and in question because allicin formation from alliin and garlic alliinase usually occurs after consumption, under enzyme-inhibiting gastrointestinal conditions. The ABB from 13 garlic supplements and 9 garlic foods was determined by bioassay for 13 subjects by comparing the area under the 32-h concentration curve of breath allyl methyl sulfide (AMS), the main breath metabolite of allicin, to the area found after consuming a control (100% ABB) of known allicin content: homogenized raw garlic. For enteric tablets, ABB varied from 36–104%, but it was reduced to 22–57% when consumed with a high-protein meal, due to slower gastric emptying. Independent of meal type, non-enteric tablets gave high ABB (80–111%), while garlic powder capsules gave 26–109%. Kwai garlic powder tablets, which have been used in a large number of clinical trials, gave 80% ABB, validating it as representing raw garlic in those trials. ABB did not vary with alliinase activity, indicating that only a minimum level of activity is required. Enteric tablets (high-protein meal) disintegrated slower in women than men. The ABB of supplements was compared to that predicted in vitro by the dissolution test in the United States Pharmacopeia (USP); only partial agreement was found. Cooked or acidified garlic foods, which have no alliinase activity, gave higher ABB than expected: boiled (16%), roasted (30%), pickled (19%), and acid-minced (66%). Black garlic gave 5%. The mechanism for the higher than expected ABB for alliinase-inhibited garlic was explored; the results for an alliin-free/allicin-free extract indicate a partial role for the enhanced metabolism of γ-glutamyl S-allylcysteine and S-allylcysteine to AMS. In conclusion, these largely unexpected results (lower ABB for enteric tablets and higher ABB for all other products) provide guidelines for the qualities of garlic products to be used in future clinical trials and new standards for manufacturers of garlic powder supplements. They also give the consumer an awareness of how garlic foods might compare to the garlic powder supplements used to establish any allicin-related health benefit of garlic.

SOCIAL STATUS AND CLASSICISM IN THE VISUAL AND MATERIAL CULTURE OF THE SWEET BANQUET IN EARLY MODERN ENGLAND

AbstractAround 1520, at the court of Henry VIII of England, a new meal type emerged. Called the ‘banquet’, this took place after the main meal, in a distinct space, and consisted of sweet foods, spiced wine, and sculptural sugarwork. Originally developing at court, the sweet banquet was quickly embraced by the nobility and gentry. This article investigates the adoption of this dining practice in the wealthy country houses of early modern England and the reasons for its popularity in this specific context. It draws on state papers, published works, and household accounts to establish the ways in which the banquet was utilized and understood by early modern elites. This evidence makes it clear that a high-status person would have expected to be entertained with a sweet banquet at any important social occasion involving their peers. An examination of the visual and material cultures associated with the banquet establishes that it was a highly effective means by which to express class status at a time of anxiety regarding social mobility. As an appropriation of the ancient symposium, it provided opportunities to engage with the intellectual and visual cultures of the classical world and the Renaissance.

Intravenous catheters induce a local inflammatory response

AimChronic inflammation has been associated to the development of cardiometabolic dysfunctions. The use of an intravenous (IV) catheter is highly recommended for physiology testing. Yet, the presence of an IV catheter triggers local inflammation that does not reflect systemic inflammatory status. The aim of this study was to assess the effect of an IV catheter on serum concentrations of IL-6, IL-8 and hsCRP in a fasting state and after a high-fat meal known to trigger low-grade inflammation. MethodsTwenty-two healthy subjects (7 men, 15 women) were included in this study. The trial included 2 visits. After an overnight fast, a venous catheter was inserted into an antecubital vein. A first blood sample was collected through this catheter at T = 0 min. On each visit, participants were requested either to drink only water for the whole duration of the test (WO test), or to consume a high-fat meal (HFM). Blood samples were collected through the catheter at T60, T120, T180 and T300 min. Additional venous punctures were performed on the contralateral arm at T180 and T300 min. Serum inflammatory mediators were measured at each time point of both interventions. ResultsWhen serum was collected by venous punctures, IL-6 concentrations remained unchanged during both WO and HFM tests (Ptime = 0.15 and Ptime = 0.23, respectively), whereas the concentrations increased progressively over time when serum was collected through the catheter (Ptime < 0.001). The high-fat meal had no additional effect on IL-6 levels (Pmeal = 0.27) neither in serum collected by venous puncture nor in serum collected through the catheter. Serum IL-8 and hsCRP concentrations did not vary over time, and were influenced neither by the meal type nor by the blood collection method. ConclusionThe insertion of an indwelling catheter is associated with a local inflammatory response possibly mediated by IL-6 but not IL-8. This inflammatory response was not enhanced by a pro-inflammatory high-fat meal.

THE IMPORTANCE OF TRITICALE IN ANIMAL NUTRITION

Grains have great agronomic and economic importance and they are oneof the most important plants. Triticale is modern cereal grain, hybrid of wheat andrye, which inherited the ability of the rye to survive the high frosts, but has a higherprotein value than rye, while higher grain yields and increased tolerance to diseaseswere inherited from wheat. The way in which triticale will be used depends on thecharacteristics of the variety. Triticale varieties of large and uniform grains whichhave more proteins then starch are used as concentrated feed for poultry, ruminantsand nonruminants. Varieties that form large biomass, similar to rye, can be and aregrazed, or harvested for silage or hay and straw. Triticale grain has nutritional valuelike wheat but with slightly more lysine amino acid. Triticale as a feed grain withgood essential amino acid balance, minerals and vitamins is primarily included inlivestock diets especially as an energy source. Depending on the type of domesticanimal and meal, triticale can be used in significant percentage. The advantage oftriticale over other cereals is that it has higher yields, a faster spring growth, and alonger mowing time as a green animal feed, than for example rays or oats. Becauseof all these advantages, triticale is suitable for planting especially in developingcountries.

Infant hunger and satiety cues during the first two years of life: Developmental changes of within meal signalling

Overfeeding in infancy may lead to overweight and obesity in later childhood. Mothers are advised to “tune in” to their infant's hunger, appetite and satiation cues to prevent overfeeding. The present study aimed to 1) assess stability and change in infant hunger and satiety cues (first two years of life) taken at six monthly intervals; 2) track the expression of appetite cues during the course of a meal (beginning, middle and end). Thirty-eight women (mean age 35.3 + 3.7 years) participated in the study. Mothers were within a normal weight range (BMI = 22 + 3.3 kg/m2), most were married (N = 35; 95%) and for most this was not their first child. After an initial investigation (T1) follow-up visits took place every six months with filmed meals involving solid foods. A typical meal contained foods high in protein and carbohydrate plus cooked vegetables. Films were viewed and communication cues (engagement indicating appetite and disengagement indicating satiation) identified and recorded by appearance using the NCAST (Nursing Child Assessment Satellite Training). Coding included the frequency and time at which each cue appeared. Results showed that infants were more likely to communicate potent engagement cues such as babbling, mutual gaze and looking at mother with age. None of the disengagement cues showed any significant main effects of time of follow up. Most, not all, feeding cues were stable across the segment of the feed and did not show a simple linear change across the meal, rather this appeared to develop with age. Raising awareness of these cues with mothers may encourage more responsive and positive mealtime interactions.

高齢者の嗅覚機能に関する調査研究 : 嗅覚機能と年齢、痴呆、ADL、基礎疾患および食事形態についての比較検討

高齢者の嗅覚機能に関する調査研究 : 嗅覚機能と年齢、痴呆、ADL、基礎疾患および食事形態についての比較検討

Protocol for the isolation of processed animal proteins from insects in feed and their identification by microscopy

Insect processed animal proteins (PAPs) constitute a new alternative source of proteins in feed. In 2017, a closed list of insect species was authorized on the European market for use in aquafeed production. Authenticity and contamination controls will have to be set up by authorities and feed actors and supported by adequate detection methods, which are lacking. The present paper presents an original isolation and detection protocol for insect material. The protocol, based on sedimentation by a mixture of petroleum ether and tetrachloroethylene to concentrate insect particles, was developed and tested on a series of ten different aquafeeds fortified at 1% w/w with four different commercially available insect meals (from H. illucens, T. molitor, G. assimilis and A. diaperinus). The results showed that this sedimentation protocol combined with light microscopic observation was adequate for insect detection and more efficient than the current official method. Morphological key features for reliable characterization of insect PAPs were also investigated. Structural details of cuticular fragments, such as sensilla and tracheolar structures, combined with patterns of muscle fibers, were found to constitute robust identification keys to establish the insect origin of particles. The prospective use of these markers for lower taxonomic ranking, at order level, was also addressed. Finally, the value of the markers proposed was discussed in terms of their ability to distinguish insect PAP from other types of invertebrate meal, such as that produced from marine arthropods, but also within the global framework of controls for the enforcement of the legal feed ban.

Breakfast food health and acute exercise: Effects on state body image

Food intake and exercise have been shown to alter body satisfaction in a state-dependent manner. One-time consumption of food perceived as unhealthy can be detrimental to body satisfaction, whereas an acute bout of moderate-intensity aerobic exercise can be beneficial. The current study examined the effect of exercise on state body image and appearance-related self-esteem following consumption of isocaloric foods perceived as healthy or unhealthy in 36 female college students (18–30 years old) in the Northeastern United States. Using a randomized-controlled design, participants attended six study sessions with breakfast conditions (healthy, unhealthy, no food) and activity (exercise, quiet rest) as within-participants factors. Body image questionnaires were completed prior to breakfast condition, between breakfast and activity conditions, and following activity condition. Results showed that consumption of an unhealthy breakfast decreased appearance self-esteem and increased body size perception, whereas consumption of a healthy breakfast did not influence appearance self-esteem but increased body size perception. Exercise did not influence state body image attitudes or perceptions following meal consumption. Study findings suggest that morning meal type, but not aerobic exercise, influence body satisfaction in college-aged females.

Sociodemographic characteristics and frequency of consuming home-cooked meals and meals from out-of-home sources: cross-sectional analysis of a population-based cohort study.

To identify sociodemographic characteristics associated with frequency of consuming home-cooked meals and meals from out-of-home sources. Cross-sectional analysis of a population-based cohort study. Frequency of consuming home-cooked meals, ready meals, takeaways and meals out were derived from a participant questionnaire. Sociodemographic characteristics regarding sex, age, ethnicity, working overtime and socio-economic status (SES; measured by household income, educational attainment, occupational status and employment status) were self-reported. Sociodemographic differences in higher v. lower meal consumption frequency were explored using logistic regression, adjusted for other key sociodemographic variables. Cambridgeshire, UK. Fenland Study participants (n 11 326), aged 29-64 years at baseline. Eating home-cooked meals more frequently was associated with being female, older, of higher SES (measured by greater educational attainment and household income) and not working overtime. Being male was associated with a higher frequency of consumption for all out-of-home meal types. Consuming takeaways more frequently was associated with lower SES (measured by lower educational attainment and household income), whereas eating out more frequently was associated with higher SES (measured by greater educational attainment and household income) and working overtime. Sociodemographic characteristics associated with frequency of eating meals from different out-of-home sources varied according to meal source. Findings may be used to target public health policies and interventions for promoting healthier diets and dietary-related health towards people consuming home-cooked meals less frequently, such as men, those with lower educational attainment and household income, and overtime workers.

Production of proteins and phenolic compounds enriched fractions from rapeseed and sunflower meals by dry fractionation processes

Rapeseed (RSM) and sunflower (SFM) meals are highly abundant and protein-rich by-products from the oilseed industry. Besides their basic use as animal feed, they are seen nowadays as interesting raw materials for the production of high value added products such as protein isolates, peptides, emulsifiers and biomaterials. In other respects, they contain significant amounts of phenolic compounds exhibiting antioxidant or antimicrobial properties but widely untapped so far. Therefore, any process allowing the single-step separation of both the protein and phenolic parts of meals would be beneficial to the whole oilseed sector. To achieve this double objective this study attempted to separate the RSM and the SFM into their major constituents by using dry fractionation technologies. In a first step, ultrafine milling was applied to the meals. As a function of raw material type, the grid size turned out to be decisive on the particle size distribution and its modality. Then two separation technologies based either on particle charge (electrostatic sorting – ES) or density (turbo-separation – TS) were applied to the previously obtained fractions. Regardless the separation technique, the best results were obtained from fractions of an average particle diameter by mass (D50) of 23.7 ± 1.0 μm and 105.5 ± 8.3 μm, for RSM and SFM respectively. Electrostatic sorting allowed increasing simultaneously the protein and phenolic contents by 50–55% and 80–100% for RSM and SFM respectively, while a lower increase was observed for turbo-separation (23–29% and 58–64% for RSM and SFM respectively). Finally, depending on the process and meal types, the overall recovery yield of the most enriched fractions was in the range of 30–40%.

NUTRITIONAL EVALUATION OF FORMIC ACID AND ITS SALT AND PROBIOTICS IN BROILER DIETS

An experiment was conducted to determine the effect of adding formic acid (FA) , sodium diformate (SDF) and probiotics [(Lactobacillus acidophilus (LA)] or Lactic acid bacteria and enzymes (LAE) to a typical corn soybean meal diets on growth performance, some blood parameters, carcass traits, ileum bacterial counts and economic efficiency of broiler chicks. A total number of 150 one-day-old Arbor Acers broiler chicks were classified into 5 equal groups, each was subdivided into 3 replicates with 10 chicks. The control group was fed basal (starter, grower and finisher) diets without supplementation (T1), while the other groups (T2: T5) were fed the basal diets supplemented with 2 g (SDF)/ kg diet (T2); 2 ml (FA)/ kg diet (T3); 1 g (LA)/ kg diet (T4) and 1 g (LAE)/ kg diet (T5), respectively. Feed and water were supplied ad-libitum, throughout the whole experiment which lasted till 35 days of age. The results indicated that: Productive performance of broiler chicks; live body weight, daily weight gain, daily feed intake, feed conversion ratio, protein conversion ratio and energy conversion ratio were not affected significantly by different dietary treatments at whole experimental period, but numerically (T2 and T3) represented the best feed conversion ratio being (1.56 and 1.57), respectively, without significant differences among treatments compared with that fed control diet (1.62). Plasma total protein, albumin and uric acid were significantly different compared to control group. Carcass traits indicated that different dietary treatments (T2: T5) had no effects on carcass characteristics compared with control group. Feed additives used, in the current study tended to increase values of total bacterial count and lactic acid bacteria, but the values of coliform and salmonella counts were decreased in comparison with the control group. Economical evaluation showed that, relative economic efficiency, was improved when broiler chicks fed 2 g (SDF)/ kg diet (T2) or 2 ml (FA)/ kg diet (T3) and the values were 5.49 and 4.77% more, respectively when compared with that fed control diet. It could be concluded that, supplementation of basal diets with FA or SDF enhanced productive economic efficiency of broiler chickens, without affecting carcass traits.

The Doctrine of Seventh-day Adventist Church on‎ Food According to Ellen G. White

This study aims to understand the concept of food according to Ellen G White ‎based on the teachings of Seventh-day Adventist Church. The object of this ‎research is all about healthy lifestyles following Old Testament as a reference. ‎Ellen recommends her pupils to consume healthy and nutritious food, as well as ‎prohibits consuming foods that can disturb their condition. In order to achieve an ‎objective mentioned above, this research utlizes a theological-normative approach; ‎with an intention to reveal Ellen’s interpretation for the doctrine of food regarding ‎the authenticity values founded within Old Testament. Accordingly, both descriptive ‎and analysis method are executed to analyze this topic altogether with religious ‎notions and the ideas of nutritionists. This research results a number of ‎conclusions: First, the types of food nutrients are good elements for health of ‎human body in accordance with the Biblical rules are: fruits, grains, vegetables, ‎and any other crops. Second, Ellen also permitted another type of meals besides ‎what has already mentioned above such as bread, cake, egg, milk, cheese, and fruit ‎juice because these dishes sanify and affect good behavior for human. Moreover, ‎those foods are also easily to be obtained among the poors. The types of foods ‎prohibited by White, however, are tea, coffee, meat, tobacco, and alcoholic ‎beverages, for instances. The reason behind it is that those meals are derived from ‎animal nutrients and possibly causing illness to the body.Those diseases are: ‎tuberculosis, cancer, and complications toward entire organs of human body. The ‎tea and coffe, in the other hands, affect headache, wakefulness, heart palpitation, ‎indigestion, trembling, and even leads to deviate behavior.