Non-traditional Foods Research Articles

Potential of utilizing almond hull extract for filamentous fungi production by submerged cultivation

AbstractAlmond hulls can be used as an inexpensive source of nutrients for producing fungi that can be used as nontraditional foods such as alternative protein, probiotics, and food ingredients. Nutrients were extracted from almond hulls using hot water and their utility in cultivating filamentous fungus Aspergillus awamori (A. awamori) in submerged cultivation was investigated using batch fermentation in flasks with passive aeration. The almond hulls extract supplied all the nutrients required for A. awamori growth. The uptake preference of various sugars was investigated and the growth kinetic parameters of A. awamori were determined. Utilization of sugars by A. awamori grown in almond hull extract proceeded sequentially with preference for glucose followed by sucrose, fructose, and then xylose. Compared to potato dextrose broth medium, the fungal biomass produced using almond hull extract as growth medium had higher protein (19.59%) and lower fat (1.50%) contents. The modified Gompertz model described the kinetics of A. awamori well with a lag phase of 0.18 days and a specific growth rate of 1.77 d−1.

Novel Foods and Fitness

Food is a essential and basic nutritional requirements of human beings. Today malnutrition and hunger issues growing at alarming rate in world and the nation. This issue arises due to increasing population and lifestyle change. This alters the pattern and composition of food intake of human beings. Recently the emerge of novel food is visualised in the economy. The novel foods are non-traditional foods that require a food safety assessment by food standard department of a country. To eradicate all the forms of malnutrition and to bring sustainable food production, Novel foods and Novel technologies plays an important role in bridging the gap between food and nutrition. So, the present paper aims to study the novel food and its fitness.

Hacer comunes con el maguey pulquero en Hidalgo, México

The article analyzes the processes related to elaborating traditional and non-traditional foods derived from maguey with cultural roots such as pulque. From the post-capitalist theoretical framework of the commons, the interaction between the commons' biophysical, cultural, social, and knowledge dimensions is examined to recreate the planting and processing of maguey pulquero. Data collection comes from research articles on peasants' and maguey producers' management and social organization. The analyses are based on the protocols established by a community of actors who access, use, care for, assume responsibilities, and distribute benefits derived from maguey and the elaboration of pulque. From the post-capitalist analysis of the commons, it is found that the environmental conservation of the maguey is associated with the practice of peasant culture, social organization, and situated peasant knowledge. In addition, the interdependence between the actions undertaken by a community of actors committed to the care of the maguey and the effects of these actions on well-being by strengthening environmental and cultural services linked to food production in the state of Hidalgo, Mexico, is made visible.

The dietary impacts of drought in a traditional pastoralist economy.

Arid pastoralism is often understood as an adaptive strategy to marginal environments. As pastoralists become increasingly market integrated, novel dietary preferences and access to low quality market foods can erode traditional diets. These market-based dietary shifts are particularly problematic during sustained drought, where reductions in traditional foods make pastoralists increasingly reliant on a cash economy. Among the Himba of the Kunene region in Namibia, colonial policies prohibiting access to livestock markets inhibit access to a cash-based economy, leaving them vulnerable to food insecurity when nontraditional foods are needed to supplement traditional lifeways during drought. To understand the impacts of long-term drought on diet and food insecurity, we collected longitudinal survey data on diet breadth and food insecurity across 4 years during a multi-year drought. Participants completed a five-item food insecurity survey and recalled diet breadth survey over the course of 4 years (N= 191-234). Additionally, women completed a short survey of recent stressors, including health and resource stressors (N= 127). We used a set of multilevel models to estimate changes in food insecurity items and diet breadth changes over the course of the study period. Multilevel models predicted score outcomes, as well as individual item responses, by year of data collection. Results indicate a 43% increase in average food insecurity and a 15% decline in average diet breadth over the study period. Dietary recall indicates that drought caused a reduction in sour milk intake, and an increase in nontraditional foods, but no change in meat or maize consumption. Sustained drought in the Kunene region is having long-term impacts on food insecurity, which could result in dietary shifts that outlast the current period of drought. We consider the implications of this change, especially as it relates to increasing market integration and reliance on a cash-based over a subsistence-based economy.

Effects of the Mediterranean Diet on Morbidity from Inflammatory and Recurrent Diseases with Special Reference to Childhood Asthma.

Objective: For 15 years, we have been working with a nutritional programme based on the traditional Mediterranean diet (TMD) to complete the treatment of inflammatory and recurrent diseases (IRD), such as childhood asthma. The objective of this study is to verify the effects of TMD in the prevention and treatment of IRD by measuring the incidence of infant morbidity over 8 years. Material and Methods: The number of patients who suffered from IRD each year (just before the pandemic) was determined, as well as the frequentation and the percentage of scheduled and on-demand consultations. Results: The incidence of infant morbidity decreased as they were incorporated into a TMD, and we observed a progressive disappearance of IRD. At the beginning of the study, 20% of the patients had been diagnosed with some type of IRD. At the study’s end, the prevalence of IRD decreased to less than 2%, and the use of drugs and surgical interventions decreased markedly. Conclusions: A diet based on the TMD reduces the incidence of infant morbidity and contributes to the disappearance of IRD, whereas some non-traditional foods with high antigenic power could be involved in the appearance of IRD.

The Prospect of Using Non-Traditional Feeds in Fish Farming

Annotation: The article describes the peculiarities and prospects of the use of non-traditional foods in fisheries and provides recommendations for the development of this industry. Keywords: fisheries, non-food, water bodies, aquatic plants, active substances, biomass.

Storage of Cereals in Warehouses with or without Pesticides.

Simple SummaryFor decades, the use of various synthetic pesticides has been the key factor in the proper and long-term storage of cereals. Unfortunately, we are faced with non-acceptable data regarding the effects of synthetic pesticides. Due to this, further steps have been made in order to take measures to reduce the use and risk of chemical pesticides by 50% by 2030 and to reduce the use of more dangerous pesticides by 50% by 2030. The concept of integrated pest management has been promoted as a dynamic and flexible approach leading to the reduction of chemical pesticide usage and their negative effects on the environment. The aim of this review is to indicate how cereals stored in silos or warehouses are handled and what measures are taken to preserve them, to describe the situation regarding pesticides, and to point out the problems occurring during application and the possibility of applying substitutions. It has to be taken into account that many of these measures cannot completely control insect or mite populations and are very demanding because of the need for more knowledge and experience, better equipment, greater financial investment, and a higher awareness of the impacts of pesticides not only for agricultural producers and storage keepers, but also for consumers.At a time when there is much talk of reducing pesticide use and the implementation of integrated pest management, mainly in fields and glass-houses, it is appropriate to consider how cereals in storage are handled and what measures are taken to protect them against insects and other pests. For decades, the use of various synthetic pesticides has been the basis for the proper and long-term storage of cereals, primarily free of insects and mites, but also fungi and their mycotoxins and rodents. However, due to the registered negative effects of synthetic pesticides, such as dichloro-diphenyl-trihloroethane (DDT) or methyl bromide, on human health and the environment, and the appearance of resistance to, e.g., malathion, researchers have been looking for new acceptable control measures. Due to the proven and published non-acceptable data regarding synthetic pesticide effects, a combination of physical, mechanical, and biological measures with the minimal use of synthetic pesticides, under the name of integrated pest management, have been promoted. These combinations include high and low temperatures; the removal of dockages; and the application of pheromones, diatomaceous earth, and natural compounds from various plants, as well as inert gases, predators, and parasites. A ban of any synthetic pesticide usage is currently being considered, which emphasizes the fact that protection should only be performed by measures that do not leave harmful residues. However, the facts show that the application of physical, mechanical, and/or biological measures, besides the fact that they are not necessarily efficient, is very demanding because more knowledge and experience is required, as well as better equipment, greater financial investment, and awareness raising not only for agricultural producers and storage keepers, but also for consumers. In order to use these measures, which are less hazardous to humans and the environment, it is necessary to adapt regulations not only to speed up the registration protocols of low-risk pesticides, but also to prescribe criteria for placing agricultural products on the market, as well as quality standards, i.e., the permitted number of present insects, in addition to their parts in certain types of food. Additionally, we should be aware of control measures for protecting novel food and other non-traditional foods. It is important to continue to combine different protection measures, namely integrated pest management, until all of the other new procedures that must be carried out during the period of storing cereals and other products are clear, in order to ensure the best quality of final products for consumers.

31.E. Workshop: Food processing in the modern era: implication for public health

Abstract Current scientific evidence and reports from governmental organizations agree that healthy nutrition represents a key factor to prevent death and disability from major nutrition-related chronic diseases. For many years, the essential goal of healthy dietary recommendations included eating nutrient dense foods and limiting consumption of foods high in energy (sugar, starch and/or fat) to maintain a healthy weight. However, the scientific community abandoned the more simplistic approach of energy balance between calorie in and out, shifting into investigation of the whole diet quality as main determinant of health. With development of new technologies and globalization of the markets, the food availability improved worldwide, often in spite of (nutritional) quality and loss of local products production/consumption. As a result, there is an industry-supported wide spread of “non-traditional” foods, including processed foods characterized by various ingredients, added sugars, and additives that are highly influencing consumers' behaviors and, only recently, questioned for their role on general public health. This workshop aims to provide insights on consumption of ultra-processed foods up to the extreme processing of dietary supplements and their use and misuse, emphasizing on their potential impact on traditional dietary patterns. The objectives of the present workshop are the following: To provide a science-based definition of processed and ultra-processed foods; To explore current evidence of the association between ultra-processed foods and risk of chronic non-communicable diseases and mortality; To explore current evidence of the association between dietary supplements and human health; To discuss whether introduction of non-traditional foods may affect the relation between traditional dietary patterns and health. Given the novelty of the topic, it is crucial to summarize current evidence from lead experts on this field of research and sharing opinions with the audience in light of the presented results. The conclusions might have crucial implications for potential policy and research outcomes. Key messages Uncontrolled consumption of ultra-processed foods and dietary supplements represent a potential threat for general public health. The inclusion of ultra-processed foods into traditional healthy dietary patterns may affect their efficacy in preventing chronic non-communicable diseases.

How a Racially/Ethnically Diverse and Immigrant Sample Qualitatively Describes the Role of Traditional and Non-traditional Foods in Feeding Their Children.

Previous research suggests a deleterious impact on dietary quality when people immigrate to the United States and that children influence immigrant parent's decisions to serve traditional and/or non-traditional foods. Interviews (n = 75) were conducted with Hmong, Somali, and Latino parents of 5-7year old children about the foods they serve to their children and how the child influences these food decisions. A racially/ethnically diverse team coded interviews using a mixed inductive/deductive approach. Most Latino and Somali parents reported serving mostly traditional foods at home. Regarding feeding decisions, parents reported: (1) allowing children non-traditional foods when requested; (2) "Americanizing" traditional foods; and (3) that children prefer traditional foods. Some Hmong parents reported serving their children non-traditional foods at meals while parents ate traditional foods. Results offer guidance to providers working with immigrant parents of young children regarding maintaining healthful diets when children request potentially unhealthy non-traditional foods.

Nominations of Molecular Cuisine Dishes: Lexical, Syntactic and Semantic Analysis

Non-traditional foods of molecular cuisine are a new category of foods and experience for consumers. The objective of this study was to conduct the structural and semantic analysis of the names of dishes of this new scientific field and avant-garde culinary practice. The main idea was to reveal the trend and trace the dynamics of naming dishes and to define the degree of reflecting the essence of molecular cuisine in the names of dishes. The study of empirical material taken from current collections of recipes and restaurant menus using a set of linguistic analysis methods has allowed authors to identify models of the syntactic organisation of nominations; characterise the primary way of connecting their components as oxymoron; highlight a number of keywords that arrange these nominations on the basis of cooking technology into several subject groups; postulate the predominance of phrase-names with transparent semantics over names with an opaque inner form including eponymous nominations; outline the ways of further studying the names of dishes of this cuisine from comparative, translational and linguistic-cognitive points of view.

Changes in Mollusk Consumption by the Seris of Sonora, Mexico

In the mid-twentieth century, the Seris (Comcaac), a small mobile hunter-gatherer and fishing people of northwestern Mexico, became almost entirely sedentary. They had for centuries survived in the isolated desert and coast along the eastern central Gulf of California, an area of rich biodiversity. The move to permanent settlements facilitated access to non-traditional foods that began to markedly impact their traditional diet of desert and marine resources, including mollusks. Although fish and sea turtles continued to be an important part of that diet, consumption of mollusks declined significantly, accompanied by a gradual loss of knowledge of their names and related ecological information, a loss evident among younger Seris today. This paper explores the role of mollusks in the Seri culture and associated changes that have taken place over the past century. Published accounts, oral tradition, historical records, and current investigation describe how the Seris adopted a sedentary lifestyle, and the impact that the change has had on their traditional diet, ecological knowledge, subsistence practices, and health.

Hazelnuts as Source of Bioactive Compounds and Health Value Underestimated Food

Hazelnut (HN) has found its way into nontraditional foods due to the recognition of its nutritional and nutraceutical properties. Among nut species, hazelnut plays a major role in human nutrition and health because of its special composition of fat (mainly oleic acid), dietary fibre, vitamins (vitamin E), minerals, phytosterols (mainly β-sitosterol), and antioxidant phenolics. In particular, lipids represent 60% of its dry weight and are mainly represented by triacylglycerols where the main fatty acids are oleic and linoleic acids. Furthermore,HN oil is an exceptional source of specific bioactive compounds as tocopherols, mainly α-tocopherol. Besides a favourable fatty acid profile and high tocopherols content, HNs are also a source of minerals and phytosterols, where potassium and β-sitosterol are the major ones. In addition, the presence of several phenolic antioxidants such as mono- and oligomericflavan 3-ols has been reported. HNs represent a very interesting food, and their nutritional and health value need to be further evidenced in intervention trials. In addition, the use of HN by-products as new functional ingredient represents an important challenge for the sector and the food industry.

Potential impacts of climate-related decline of seafood harvest on nutritional status of coastal First Nations in British Columbia, Canada.

BackgroundTraditional food systems are under pressure from various stressors, including climate change which is projected to negatively alter the abundance of marine species harvested by coastal First Nations (FNs) in British Columbia (BC).ObjectiveTo model the potential impacts of the climate-related declines in seafood production on the nutritional status of coastal BC FNs. In addition, we projected potential changes in nutrient intakes, under different scenarios of substitution where traditional seafood is replaced with alternative non-traditional foods.MethodsThe study design is a mixed-method approach that combines two datasets: projected scenarios of climate-related change on seafood catch potential for coastal BC FNs and data derived from the cross-sectional First Nations Food, Nutrition, and Environment Study. The consumption of seafood was estimated using a food frequency questionnaire among 356 FNs. The contribution of seafood consumption to protein, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), vitamins (A, B12, D, niacin), and minerals (zinc, selenium and iron) requirements was assessed using Dietary Reference Intakes (DRIs).ResultsTraditional seafood consumption provided daily recommendations of EPA+DHA (74–184%) and vitamin B12 (84–152%) and substantial levels of niacin (28–55%), selenium (29–55%), vitamin D (15–30%) and protein (14–30%). Projected climate change was estimated to reduce the intakes of essential nutrients by 21% and 31% under ‘strong mitigation’ (Representative Concentration Pathway, RCP2.6) and ‘business-as-usual’ (RCP8.5) climate change scenarios, respectively, by the year 2050 relative to 2000. The hypothetical substitution of seafood with selected alternative non-traditional foods does not provide adequate amounts of nutrients.ConclusionTraditionally-harvested seafood remains fundamental to the contemporary diet and health of coastal BC FNs. Potential dietary shifts aggravated by climate-related declines in seafood consumption may have significant nutritional and health implications for BC FN. Strategies to improve access to seafood harvest potential in coastal communities are needed to ensure nutritional health and overall well-being and to promote food security and food sovereignty in coastal FNs.

Exploring how bicultural and assimilated children of Mexican origin influence their Latina mothers' diet: Perspectives from mothers and children

Social and cultural factors influence dietary intake and behaviors. Research shows that mothers consume a lower quality diet when they have a child who is assimilated to the US culture versus bicultural. The purpose of this study was to qualitatively compare how bicultural and assimilated children influenced their culturally traditional mothers' dietary intake/behaviors. Separate one-on-one interviews with 21 Mexican-origin mothers and their bicultural (n = 11) or assimilated (n = 10) children (10–13 years old) were conducted. We used framework analysis to reduce qualitative data to themes and subthemes. Data were analyzed separately and then compared between mothers of bicultural versus assimilated children. Mothers of bicultural children reported typically having an easier time consuming a better quality diet than mothers of assimilated children. For example, although all children requested non-traditional foods, bicultural children were typically more accepting of their mothers preparing traditional healthier foods than assimilated children. Furthermore, mothers believed their children's food preferences both influenced and were influenced by their own feeding styles. Mothers of bicultural children described using more “Mexican” (i.e., authoritative) feeding styles that they believed shaped their children's palate into preferring traditional foods. Mothers of assimilated children explained that their children's preference for non-traditional foods resulted in their use of more permissive or indulgent feeding styles. Longitudinal research is needed to test and confirm the directionality between feeding styles and child's food preferences. Interventions may need to consider the reciprocal influences between mothers' feeding styles, children's food preferences, and how children influence their mothers' dietary intake/behavior.

Globalization and Food Prestige among Indian Adolescents

ABSTRACTThis study provides a foundation for understanding how globalization and changing food environments are linked to cultural models of food prestige in adolescents. We used methods from cognitive anthropology, including free lists, pile sorts, and consensus modeling, to explore the meanings that Indian adolescents attribute to foods. Adolescents (n = 29) were asked to free list foods eaten outside and inside the home. Different adolescents (n = 65) were asked to pile sort and rank 30 foods identified during the free lists according to which foods are the most prestigious, traditional, routine, and advertised on television. We found that adolescents overwhelmingly believed nontraditional foods to be the most prestigious. Nonlocal foods, both from foreign countries and other regions of India, as well as foods eaten outside the home, were also considered prestigious.

Perceptions and attitudes towards food choice in adolescents in Gaborone, Botswana

The purpose of this qualitative study was to describe the factors that influence adolescent and adult perceptions and attitudes related to adolescent diet in Botswana. A series of 15 focus groups [12 adolescent focus groups (6 male and 6 female) & 3 parent focus groups] of approximately six to eleven members each were conducted in Gaborone, the capital city of Botswana in 2009–2010. Adolescents and parents of adolescents suggest that the main drivers of adolescent food choices have much to do with where the adolescent is in terms of time of day as well as with whom the adolescent is with. Outside of the home adolescents suggest that the real or perceived influence of companions place social standing on the ability to purchase and consume non-traditional foods, and that traditional foods leave adolescents open to ridicule. Additionally parents of adolescents suggest that while they prefer for their children to consume healthy foods, they frequently purchase unhealthy food items for their children based on the child's taste preferences as well as social influence to prove you can buy “nice things” for one's family. Adolescents and parents of adolescents suggest that increasing the availability and decreasing the costs of healthy food options are preferred possible interventions to increase healthful eating among adolescents. However, the adolescents also suggest that these healthy food options should not crowd out or completely replace unhealthy options, thus preserving the adolescents' freedom to choose. This could pose a major challenge in any school-based adolescent obesity prevention program.

Traditional food consumption is associated with better diet quality and adequacy among Inuit adults in Nunavut, Canada

The Inuit population is undergoing a rapid nutrition transition as a result of reduced consumption of traditional foods. This study aims to describe the differences in dietary adequacy between non-traditional and traditional eaters among Inuit populations in Nunavut, Canada. A cross-sectional survey was conducted using a culturally appropriate quantitative food frequency questionnaire. Participants included 208 Inuit adults from three isolated communities in Nunavut. Traditional eaters consumed a more nutrient-dense diet and achieved better dietary adequacy than non-traditional eaters. Traditional foods accounted for 7 and 27% of energy intake among non-traditional and traditional eaters, respectively. Non-nutrient-dense foods accounted for a greater proportion of energy intake in non-traditional eaters; however, these were consumed in significant amounts by both the groups (36 and 27% of total energy). Consumption of traditional foods is associated with greater diet quality and dietary adequacy. Efforts should be made to promote traditional and non-traditional foods of high-nutritional quality.

Traditional Foods Made from Sorghum and Millet in Mali Have Slower Gastric Emptying than Pasta, Potatoes, and Rice

Gastric emptying rates of Malian traditional foods (couscous, thick and thin porridges made from sorghum and millet) were studied versus imported staple foods that are mostly consumed in the urban areas under the hypothesis that these indigenous foods provide a more sustained energy delivery to the body that is related to a slower gastric emptying, which also may be related to satiety. Our interest is to understand whether traditional African foods have positive attributes that can be promoted for higher use in urban areas to provide better markets for local farmers. A 13C‐labelled octanoic acid breath test method was used with subjective pre‐test and satiety response questionnaires. Fourteen healthy volunteers initially participated in this study located in Bamako, Mali, which was followed up by a validation trial with 6 volunteers. Eight different meals were tested and collected breath samples were analyzed. Traditional African solid foods had nearly half the gastric emptying rate of rice, potatoes, and pasta as measured by lag phase and half‐emptying time (P < 0.0001). Millet couscous and rice had higher fullness and lower hunger scores compared to others (all P < 0.05). Pre‐test satiety rankings correlated well with actual satiety rankings which suggests that preconceived ideas of satiety may confound subjective satiety scoring. Traditional African foods were concluded to provide same meal slow gastric emptying and prolonged energy delivery to the body more than non‐traditional foods.

Dietary Adequacy among Rural Yup’ik Women in Western Alaska

Objectives: To assess (1) energy and nutrient intake; (2) dietary adequacy; (3) traditional and nontraditional foods consumed; and (4) main foods contributing to energy and selected nutrient intake among Yup’ik women in Western Alaska.Methods: Up to 3 24-hour dietary recalls were collected to assess the dietary intake. Dietary adequacy was determined by comparing women's daily nutrient intakes to corresponding dietary reference intakes (DRIs).Results: Mean daily energy intake for the women was 2172 kcal, exceeding the DRI for energy. The majority of women (90–100%) fell below the recommendations for dietary fiber, calcium, and vitamins D and E. More than 50% of women fell below the recommendations for vitamin A, and more than one third were below the DRI for zinc and vitamins C and B6. Juices/pop (including Tang, Kool-Aid, soda/pop, fruit juice, and energy drink), coffee, and traditional fish were the most frequently reported food items. Sweetened beverages and pop were the main contributors to energy, carbohydrate, and sugar intake. Traditional foods provided 34% of protein, 27% of iron, 23% of vitamin A, and 21% of zinc.Conclusions: Among Yup’ik women, juices/pop were the most frequently consumed foods contributing to the high energy intake. However, traditional food still contributes substantially to certain nutrients. These data contribute to an understanding of dietary adequacy in this population and will aid in the development of a nutritional intervention program.

Comparing dietary macronutrient composition and food sources between native and diasporic Ghanaian adults

BackgroundDietary acculturation may contribute to the increased burden of non-communicable diseases (NCDs) in diasporic populations of African ancestry.ObjectiveTo assess nutritional composition and the contribution that traditional foods make to the diets of native and UK-dwelling Ghanaian adults.DesignAn observational study of Ghanaian adults living in Accra (n=26) and London (n=57) was undertaken. Three-day food records were translated to nutrient data using culturally sensitive methods and comparisons were made for energy, macronutrients, and dietary fibre between cohorts. The contribution of traditional foods to dietary intake was measured and the foods contributing to each nutrient were identified.ResultsCompared to native Ghanaians, UK-Ghanaians derived a significantly higher proportion of energy from protein (16.9±3.9 vs. 14.1±2.8%, p=0.001), fat (29.9±7.9 vs. 24.4±8.5%, p=0.005), and saturated fat (8.5±3.4 vs. 5.8±3.7%, p<0.001) and a significantly lower energy from carbohydrate (52.2±7.7 vs. 61.5±9.3%, p<0.001). Dietary fibre intake was significantly higher in the UK-Ghanaian diet compared to the native Ghanaian diet (8.3±3.1 vs. 6.7±2.2 g/1,000 kcal, p=0.007). There was significantly less energy, macronutrients, and fibre derived from traditional foods post-migration. Non-traditional foods including breakfast cereals, wholemeal bread, and processed meats made a greater contribution to nutrient intake post-migration.ConclusionsOur findings show the migrant Ghanaian diet is characterised by significantly higher intakes of fat, saturated fat, and protein and significantly lower intakes of carbohydrate; a macronutrient profile which may promote increased risk of NCDs amongst UK-Ghanaians. These differences in the nutrient profile are likely to be modulated by the consumption of ‘Western’ foods observed in migrant communities.