Nutrient-dense Foods Research Articles

Exploring food consumption patterns in the province of Kenitra, Northwest of Morocco

BackgroundMorocco is currently undergoing rapid changes in diets and lifestyles, influenced by globalization and urbanization, leading to a shift away from the Mediterranean diet (MedDiet) toward Western diets.ObjectiveDescribe and explore the food consumption patterns of the population of Kenitra province and their adherence to the MedDiet using a validated survey.MethodThe current cross-sectional study involved 442 respondents from Kenitra province, comprising individuals aged 18 and above. The survey included a combination of closed and open-ended questions regarding food consumption patterns and socio-demographic characteristics. Adherence to the MedDiet was assessed using the Panagiotakos method to calculate the MedDiet score (MDS). Additionally, each participant’s adherence to the MedDiet was evaluated using a method based on Martínez-González’s approach.ResultsThe results indicate that 31% of the participants eat vegetables, 28% eat fruits, and 19% eat wholegrain bread daily. Furthermore, 58% regularly use olive oil in their cooking. Eating out of home (OOH) was high, with popular places being restaurants and cafes (70%), fast food outlets (20%), and workplace canteens (7%). Overall, participants showed moderate adherence to the MedDiet, with a mean MDS of 36.3 ± 19.7.ConclusionsPromoting healthy eating habits is crucial in Kenitra. With moderate consumption of nutrient-dense foods and the popularity of the MedDiet, targeted interventions and educational initiatives can promote healthy dietary behaviors, improving overall public health.

PO-MU-MA Emergency food bar: nutritional, microbial, sensorial, and cost analysis

In 2015, 62.6 million women and children received food assistance in emergencies. However, they are usually provided with foods containing sufficient energy rather than a balanced diet. A nutrient-dense emergency food bar (PO-MU-MA) was made from local ingredients: potato (Solanum t.), mung bean (Vigna radiata l.), and malunggay (Moringa o.) to optimize local foods and aimed to evaluate its sensorial acceptability, nutrient content, microbial load, moisture content, and cost analysis. An experimental design was used for the three (3) formulations with 25D consisting of 18g of potato and mung bean flour, 5.15 g of malunggay-infused water, and other ingredients. 99Z and Q2Y have the same ingredients but with potato flour and mung bean flour in different ratios, namely, 27g potato flour and 9g mung bean flour for 99Z and 9g potato flour and 27g mung bean flour in Q2Y. For appearance (color) and aroma, 99Z is the most acceptable. The acceptability in terms of taste is the same. For texture, Q2Y was chosen, as well as for overall acceptability. Nutrient analysis of the most acceptable product formulation showed an energy content of 461 kcal per 100g, sufficient to provide 22% of the Recommended Dietary Allowance for energy. The carbohydrate content per 100g is 56.25g, protein is 8.30g, and fat is 22.6g. For microbial load, yeast and mold are low (40 CFU/g), while E. coli and Salmonella are both negative, making the product safe for consumption. Furthermore, the food bar has a low moisture content (11%). For product costing, it shows that 100g of the product costs PHP 28.36. Generally, the PO-MU-MA Emergency Food Bar is recommended for food and nutrition needs in emergencies.

Plant-based diets and the risk of age-related cataract: a case-control study

PurposeCataract, or lens opacification, is a major public health burden accounting for more than half of all blindness worldwide. Plant-based dietary indices provide a unique approach to investigating a modifiable risk for age-related cataracts (ARC). The purpose of this study was to investigate the association between plant-based diet indices and risk of ARC.Design/methodology/approachThis case-control study was conducted on 97 patients with newly diagnosed ARC and 198 healthy people (as a control group) in Iran. Convenience sampling and a food frequency questionnaire were used. Three plant-based dietary indices were used based on the health promoting qualities of food items, the overall plant-based diet index (PDI), healthful plant-based diet index (H-PDI) and unhealthful plant-based diet index (U-PDI) which comprised refined carbohydrates and highly processed foods. The plant-based dietary indices were used to investigate relationships with risk of ARC.FindingsAfter adjusting for potential covariates, no significant association between a higher adherence to O-PDI and risk of ARC. As well, a higher adherence to H-PDI was inversely associated with the risk of ARC (OR = 0.35,95%CI:0.16–0.78). In contrast, there was a significant positive association between a higher adherence to U-PDI and the risk of ARC (OR = 3.67,95%CI:1.66 – 8.15).Originality/valueThe findings of this study have underscored the potential impact of the quality of plant-based food selections on the likelihood of developing ARC. Therefore, adopting a plant-based diet that is rich in nutrient-dense plant-based foods while being low in unhealthy options may have the potential to reduce the risk of ARC.

Eating out of home in Portugal: characterisation and effects on dietary intake.

This cross-sectional study aims to describe and compare energy, nutrient intake and food consumption according to eating location and by age groups using data from the National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016). Dietary intake was estimated by two non-consecutive days of food diaries (children)/24-h recalls (other age groups), and four eating location categories were defined according to the proportion of meals consumed at out-of-home locations: Home (at least 80 % of meals at home), Other Homes, School or Work and Restaurants and Other Places. The majority of meals (69·1 %) were consumed at home. Meals were also often taken at school by children and adolescents and in restaurants and similar outlets by adults and elderly. Children and adolescents in the School or Work category ate more fruit, vegetables and pulses and cereals and starchy tubers, whereas adults in this category ate more red and processed meats, sugar-sweetened beverages and sweets. Compared with Home category, Restaurants and Other Places was associated with worse diet adequacies among children (β = -1·0; 95 % CI = -2·0, -0·04), adolescents: (β = -2·4; 95 % CI = -3·2, -1·5) and adults (β = -1·3; 95 % CI = -1·6, -1·0) reflecting higher intakes of energy, fat, trans-fatty acids and SFA, and Na. The elderly consumed more free sugars and fat when eating out of home in general. Overall, findings reflect important variation in nutrient profiles by eating location, with meals taken at school or work contributing to higher consumption of nutrient-dense foods and those taken in restaurants and other similar settings implying higher consumption of energy-dense foods.

Mapping coexisting hotspots of multidimensional food market (in)accessibility and climate vulnerability

With the increasing likelihood of agricultural production failures under a warmer global climate, the importance of markets in providing access to nutrient-dense foods (NDFs) through trade is predicted to grow. However, regions with relatively poor access to markets and supporting infrastructures (e.g. roads and storage facilities) are potentially ill-equipped to deal with both short-term hydrometeorological hazards such as droughts and floods, and longer-term shifts in agricultural productivity. Despite the increasing focus upon markets within academic and policymaking circles, a regional-scale assessment of these potentially coexisting hotspots of vulnerability has not been conducted. We conduct a two-stage geospatial analysis integrating three publicly available datasets across the Indian states of Bihar, Chhattisgarh, Jharkhand, and Odisha. Combining the 2011 national census with the new PMGSY-GeoSadak database, we conduct nearest neighbour analysis to measure multidimensional market inaccessibility by: (i) distance from a settlement to its nearest village, town or city with a market, (ii) distance from a settlement to its nearest major road, and (iii) distance from a settlement to its subdistrict headquarters. We then correlate these measures with India’s only district-wise assessment of climate vulnerability to identify hotspots of market inaccessibility and climate hazards. We find that the three market access measures are spatially autocorrelated and positively interrelated at the settlement (n = 129 555) and district (n = 107) levels, meaning that settlements located further from their nearest market tend to experience poorer road connectivity and access to the subdistrict economic hub. Approximately 18.5-million people live in districts with relatively high climate vulnerability and relatively high and multidimensional market inaccessibility. Hotspots of coexisting vulnerabilities are also disproportionately populated by ‘Schedule Castes and Schedule Tribes’ (SC/ST) communities. The identification of coexisting hotspots has important implications for the development of equitable and resilient markets that bolster NDF access for climate vulnerable and nutritionally insecure populations.

Community Empowerment in Widodaren Village by Creating a Nutrition Garden as an Effort to Prevent Stunting

The stunting rate is increasing every year in Indonesia. The impact caused by stunting in the medium term is in the form of low intelligence and cognitive abilities, and risk. The long term is the quality of human resources and the problem of degenerative diseases in adulthood. Prevention of stunting can be done one of them by implementing specific nutrition programs with food security indicators through the development of local food based on nutrition gardens. This research method uses descriptive qualitative method. The activity begins by looking at the knowledge of Family Welfare Development (PKK) and Integrated Sevices Post (Posyandu) cadres related to the basic skills of Health Integrated Sevices Post cadres. Statistical test results showed a significant difference of 0.000 between the mean before and after the material exposure of 25 basic skills of Posyandu cadres in PKK and Posyandu cadres in Widodaren Village. This activity involved PKK women and Posyandu cadres with the implementation of a nutrition garden using aquaponic technology, a technology that combines fish and vegetable cultivation in one cultivation period. The next activity is processing the results of the nutrition garden in the form of vegetables and catfish into nutrient-dense foods such as processed nuggets and dim sum. Local food-based nutritional gardens can be an effort to prevent stunting.

Build Deep Neural Network Models to Detect Common Edible Nuts from Photos and Estimate Nutrient Portfolio.

Nuts are nutrient-dense foods and can be incorporated into a healthy diet. Artificial intelligence-powered diet-tracking apps may promote nut consumption by providing real-time, accurate nutrition information but depend on data and model availability. Our team developed a dataset comprising 1380 photographs, each in RGB color format and with a resolution of 4032 × 3024 pixels. These images feature 11 types of nuts that are commonly consumed. Each photo includes three nut types; each type consists of 2-4 nuts, so 6-9 nuts are in each image. Rectangular bounding boxes were drawn using a visual geometry group (VGG) image annotator to facilitate the identification of each nut, delineating their locations within the images. This approach renders the dataset an excellent resource for training models capable of multi-label classification and object detection, as it was meticulously divided into training, validation, and test subsets. Utilizing transfer learning in Python with the IceVision framework, deep neural network models were adeptly trained to recognize and pinpoint the nuts depicted in the photographs. The ultimate model exhibited a mean average precision of 0.7596 in identifying various nut types within the validation subset and demonstrated a 97.9% accuracy rate in determining the number and kinds of nuts present in the test subset. By integrating specific nutritional data for each type of nut, the model can precisely (with error margins ranging from 0.8 to 2.6%) calculate the combined nutritional content-encompassing total energy, proteins, carbohydrates, fats (total and saturated), fiber, vitamin E, and essential minerals like magnesium, phosphorus, copper, manganese, and selenium-of the nuts shown in a photograph. Both the dataset and the model have been made publicly available to foster data exchange and the spread of knowledge. Our research underscores the potential of leveraging photographs for automated nut calorie and nutritional content estimation, paving the way for the creation of dietary tracking applications that offer real-time, precise nutritional insights to encourage nut consumption.

Modelling of Proximate Composition of Amaranth, Sorghum, Pumpkin and Sunflower Flour Blends using Response Surface Methodology

Blends of cereals and legumes have gained attention especially in complementary nutrition. Optimization of the production of composite flour from defatted amaranth, sorghum, defatted pumpkin and defatted sunflower flour using D-optimal mixture design of Design Expert software with the levels for amaranth (40-60 %), sorghum (10-30 %), pumpkin (20-40 %), and sunflower flour (3-10 %), respectively was carried out. The responses were proximate composition. Run 5 and 14 recorded the highest crude protein (4.08 %) and total ash content (5.71 %) while run 7 and 10 had the highest fibre content (4.08 %.), respectively. The model terms were significant (p≤0.05) for the proximate composition of the blends with R2 values of 0.93, 0.92, 0.96, 0.90, 0.91, and 0.90 respectively for moisture, protein, fat, ash, fibre, and carbohydrate. The optimal blend from the numerical optimization through the desirability function approach were 42.46% amaranth, 10.00% sorghum, 40.00% pumpkin, and 7.54%. In conclusion, composite flour from amaranth, sorghum, pumpkin and sunflower flour have acceptable proximate composition in terms of nutritional quality necessary for the production of nutrient-dense food products capable of addressing issues of malnutrition.

Healthy rural hearts: The feasibility of a telehealth nutrition randomised controlled trial for rural people at risk of cardiovascular disease.

Improving dietary patterns using medical nutrition therapy delivered via telehealth could make an effective contribution to reducing cardiovascular disease burden in rural Australia. However, it is important that medical nutrition therapy programmes are developed in collaboration with rural stakeholders, to increase feasibility for the rural context and the likelihood of successful implementation. The aim of this study was to evaluate the preliminary feasibility outcomes of integration (implementation), practicality, acceptability, demand, and preliminary effectiveness at the 3-month timepoint of the Healthy Rural Hearts randomised control trial. Feasibility measures were collected from participants in the Healthy Rural Hearts medical nutrition therapy trial. Study participants were patients from eligible primary care practices who had been assessed by their general practitioner as being at moderate to high risk of developing cardiovascular disease in the next five years. The sample in this analysis includes those who had completed the first 3-months of the study. Feasibility outcomes were measured over the first 3-months of the trial intervention. A process evaluation survey was used to collect measures relating to intervention implementation, practicality, acceptability, and demand. Completion rates of the Australian Eating Survey Heart version, Personalised Nutrition Questionnaire, pathology tests and telehealth medical nutrition therapy consultations delivered by Accredited Practising Dietitians were also used to measure intervention practicality. Preliminary effectiveness was evaluated by comparing the intervention group's dietary change, measured using Australian Eating Survey Heart with data from the control group. A total of 105 participants (75 intervention, 30 control participants) were eligible for inclusion in analysis. Attendance rates at the first 3-months of dietitian consultations ranged from 94.7% to 89.3% between the first and 3-month consultations, and most participants were able to complete the Australian Eating Survey Heart and Personalised Nutrition Questionnaire prior to their initial consultation [Australian Eating Survey Heart (n = 57, 76%) and Personalised Nutrition Questionnaire (n = 61, 81.3%)] and the Australian Eating Survey Heart prior to their 3-month consultation (n = 52, 69.3%). Of the participants who completed a pathology test at the 3-month time-point (n = 54, 72%), less than half were able to do so prior to their dietitian consultation (n = 35, 46.7%). Of the 75 intervention participants, 28 (37.3%) completed the process evaluation survey. Intervention participants ranked acceptability of the Healthy Rural Hearts intervention highly (mean rank out of 10 = 9.5, SD 1.9), but provided mixed responses on whether they would access the intervention outside of the study (mean rank out of 10 = 6.0, SD 3.5). There were statistically significant increases in percentage total energy intake derived from nutrient-dense core foods compared to the control group (p ≤ 0.05). The positive findings related to acceptability and implementation outcomes suggest that the Healthy Rural Hearts intervention was acceptable, practical, and able to be implemented within this population living in rural NSW. This, combined with the small to medium effect size in the proportion of total energy derived from nutrient-dense core foods compared to the control group indicates that long-term intervention effectiveness on other cardiovascular disease outcomes is important to evaluate in the future.

Structural characterization of strawberry pomace

Strawberries are a nutrient dense food rich in vitamins, minerals, non-nutrient antioxidant phenolics, and fibers. Strawberry fiber bioactive structures are not well characterized and limited information is available about the interaction between strawberry fiber and phenolics. Therefore, we analyzed commercial strawberry pomace in order to provide a detailed carbohydrate structural characterization, and to associate structures with functions. The pomace fraction, which remained after strawberry commercial juice extraction, contained mostly insoluble (49.1 % vs. 5.6 % soluble dietary fiber) dietary fiber, with pectin, xyloglucan, xylan, β-glucan and glucomannan polysaccharides; glucose, fructose, xylose, arabinose, galactose, fucose and galacturonic acid free carbohydrates; protein (15.6 %), fat (8.34 %), and pelargonidin 3-glucoside (562 μg/g). Oligosaccharides from fucogalacto-xyloglucan, methyl-esterified rhamnogalacturonan I with branched arabinogalacto-side chains, rhamnogalacturonan II, homogalacturonan and β-glucan were detected by MALDI-TOF MS, NMR and glycosyl-linkage analysis. Previous reports suggest that these oligosaccharide and polysaccharide structures have prebiotic, bacterial pathogen anti-adhesion, and cholesterol-lowering activity, while anthocyanins are well-known antioxidants. A strawberry pomace microwave acid-extracted (10 min, 80 °C) fraction had high molar mass (2376 kDa) and viscosity (3.75 dL/g), with an extended rod shape. A random coil shape, that was reported previously to bind to phenolic compounds, was observed for other strawberry microwave-extracted fractions. These strawberry fiber structural details suggest that they can thicken foods, while the polysaccharide and polyphenol interaction indicates great potential as a multiple-function bioactive food ingredient important for gut and metabolic health.

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt.

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, is a valuable source of nutrients with excellent health benefits and nutraceutical effects. Black carrot pomace (BCP), a by-product of industrial juice extraction, is abundant in bioactive compounds, dietary fiber, antioxidants, and pigments such as anthocyanins. Value addition and sustainability are perspectives provided by using this underutilized agricultural by-product in food applications. With an emphasis on BCP powder's effects on phytochemical and physicochemical qualities, mineral and color characteristics, and sensory aspects, this study aims to assess the effects of adding BCP powder to yogurt formulations. The findings show that the addition of BCP powder improved the nutritional, and the color of the yogurts, providing a visually appealing product. Moreover, adding the BCP powder raised the amount of phytochemicals and the antioxidant activity in the final product's formulation. The manufacturing of such products can not only aid in promoting sustainable food production but also offer consumers a wider range of innovative food options with improved properties.

Longitudinal associations between food parenting practices and dietary intake in preschool children: The ToyBox Study

IntroductionFood Parenting Practices (FPPs) include the practices parents use in the act of feeding their children, which may further influence their health. ObjectivesTo assess associations between changes in FPPs (permissiveness, food availability, guided choices, water encouragement, rules and limits and the use of food as reward) over 1 year and dietary intake (water, energy-dense/nutrient-poor and nutrient-dense foods) at follow-up in 4- to 6-year-old preschool-aged children. MethodsLongitudinal data from the control group of the ToyBox study, a cluster-randomized controlled intervention study, was used (NCT02116296). Multilevel ordinal logistic regression analyses including FPP as the independent variables and dietary intake as outcome. ResultsNine hundred sixty-four parent-child dyads (50.5% boys and 95.0% mothers) were included. Limited changes on the use of FPPs were observed over time. Nevertheless, in boys, often having F&V at home was associated with higher F&V consumption (OR = 6.92 [1.58; 30.38]), and increasing home availability of F&V was directly associated with higher water consumption (OR = 7.62 [1.63; 35.62]). Also, not having sweets or salty snacks available at home was associated with lower consumption of desserts (OR = 4.34 [1.75; 10.75]). In girls, having F&V availability was associated with higher F&V consumption (OR = 6.72 [1.52; 29.70]) and lower salty snack consumption (OR = 3.26 [1.50; 7.10]) and never having soft drinks at home was associated with lower consumption of sweets (OR = 7.89 [6.32; 9.86]). Also, never being permissive about soft drink consumption was associated with lower soft drink consumption (OR = 4.09 [2.44; 6.85]). ConclusionUsing favorable FPPs and avoiding the negative ones is prospectively associated with healthier dietary intake, especially of F&V, and less intake of soft drinks, desserts, and salty snacks.

Overall diet quality, food groups and mental health disorders among Brazilians older than 15 years old: Brazilian National Health Survey – 2019

BackgroundAdherence to a nutrient-dense diet can have an impact on depression and other mental health issues. Little is known whether this is attributed to some or all components and how these differ in a country that is known to have a vast diversity of nutrient-dense foods. The aim was to examine whether there is a relationship between individual food groups with depression and other mental health disorders. MethodsData was from 89,955 Brazilians from the National Health Survey. Mental health and diet were accessed using a screener questionnaire. Descriptive statistics and regression analyses were calculated. ResultsPersons living with depression had significantly lower diet scores for vegetables/fruits (β = −0.08, 95 % CI -0.13, −0.02), grains/roots (β = -0.05; 95%CI (−0.07, −0.03)), beans (β = -0.03; 95%CI (−0.04, −0.01)) and higher scores for sweetened beverages (β = 0.04; 95%CI (0.01, 0.07)), sweets and sugars (β = 0.03; 95%CI (0.01, 0.05) and high fat/sodium products (β = 0.04; 9%CI (0.01, 0.07). Individuals living with other mental disorders showed lower scores for grains/roots (β = -0.03; 95%CI (−0.06, −0.01)) and higher scores for sweets and sugars (β = 0.06; 95%CI (0.03, 0.09)) and high fat/sodium products (β = 0.05; 95%CI (0.01, 0.09)). ConclusionPeople with mental health disorders are more likely to have an unhealthy diet. Relationships were slightly stronger with depression in particular food groups as other mental disorders. Further studies are needed to help in the prevention of these disorders.

Bitter taste sensitivity and frequency of bitter food intake in healthy Australian adults: a cross-sectional, mixed-methods study

Bitter taste perception plays a dual role in human nutrition and evolutionary biology; being identifiable in nutrient-dense foods such as cruciferous vegetables and historically signalled toxic compounds. The TAS2R38 gene, part of the taste 2 receptor family, is central to individual differences in bitter taste perception(1). While genetic variations are influential, dietary habits and food preparation also impact taste perception. However, research investigating the interplay between these factors and genetic variations in influencing bitter taste sensitivity and food intake is limited. This study aimed to elucidate the relationship between bitter taste sensitivity and TAS2R38 haplotype variations in the context of bitter food consumption among Australian adults. A cross-sectional, mixed-methods study was conducted. Healthy adults who had maintained a stable diet for at least three months were eligible. Data collection was via an online survey (REDCap), capturing self-reported demographics, dietary patterns specific to bitter foods including metrics of bitter food avoidance, frequency, liking and perceived healthfulness, alongside a Dietary Quality Index (DQI) derived from a food frequency questionnaire(2). Bitter taste sensitivity was assessed using self-reported intensity perceptions of 6-n-propylthiouracil (PROP) taste strips(3). Genotyping was conducted via TaqMan qPCR assays on DNA extracted from buccal swabs to ascertain TAS2R38 haplotypes. Data analysis utilised Analysis of Covariance (ANCOVA) and regression models, with all tests adjusted for confounding variables such as gender, age, and smoking status. A total of 222 participants (47.5 ± 17.7 years; 86% female; BMI 27.3 ± 7.1 kg/m2) completed the study. PROP sensitivity was strongly correlated with TAS2R38 haplotype, with supertasters predominantly having PAV/PAV, medium tasters with PAV/AVI, and non-tasters with AVI/AVI (p = 0.002). However, no relationship was observed between PROP sensitivity and either the frequency, liking, or avoidance of bitter foods (p>0.05). DQI was significantly related to bitter food consumption; individuals in the lowest DQI quintile consumed bitter foods more frequently than those in the third (p = 0.007) and top quintiles (p = 0.001). The perceived healthfulness of bitter foods was significantly higher in those with AVI/AVI haplotypes (non-tasters) compared to those with PAV/AVI (medium tasters) (p = 0.001). Counterintuitively, participants who reported greater enjoyment of bitter tastes consumed bitter foods less frequently (p<0.001). Our study confirms that TAS2R38 variants are predictive of PROP taste sensitivity, consistent with literature that identifies PAV/PAV individuals as supertasters. However, neither PROP sensitivity nor TAS2R38 haplotype influenced bitter food frequency or preference consumption patterns. Interestingly, those with lower Dietary Quality Index scores and less enjoyment of bitter taste consumed bitter foods more often. These observations highlight the need to investigate other factors influencing bitter food intake, such as additional sensory characteristics or psychological and behavioural aspects.

Comparative analysis of diets in Sioux Falls: Influence of sociodemographic characteristics, alignment to US national diet and healthy diet

Continuous examination of diets and factors that influence dietary patterns is vital to improve diet quality. The objectives of this study are to evaluate the average diet of adults in the Sioux Falls Metropolitan Statistical Area (SFMSA), USA, examining sociodemographic differences in dietary intake and compare the average diet in the SFMSA (SF Diet) to the U.S. national average and USDA healthy dietary guidelines. A cross-sectional population-based study was conducted and 127 individuals were surveyed from August 2020 to August 2021. Dietary intake was assessed using the self-reported single 24-h dietary recall method and sociodemographic questions. Main effects and first order interactions of participant sociodemographic characteristics were considered. Main findings show that men had higher intake of meat, poultry, and eggs (p < 0.05) and alcohol, particularly older men (p < 0.05), than women. Higher alcohol intake was found for participants with lower levels of income and education (p < 0.01). The intake of fish and seafood was higher for older adults with a high level of income (p < 0.01). Differences were found between the SF diet and the national average but both followed a similar trend (e.g., low in fruits and vegetables and high in solid fats) and did not meet dietary guidelines, particularly for nutrient-dense foods. The intake of total vegetables (p < 0.001) and dark green vegetables (p < 0.001) was higher in the SF Diet and the national average was higher in total grains (p < 0.05), refined grains (p < 0.01), oils and fats (p < 0.001), solid fats (p < 0.001), and added sugar (p < 0.001). By not meeting the dietary guidelines, the findings of this study raise public health concerns.

Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants

Indigenous communities rely on various nutrient-dense traditional food plants (TFPs) to make traditional ethnic foods. The dietary potential of the nutrient-dense and healthy TFPs needs to be fully explored. This work investigates the proximate components, minerals, phytochemicals, and antioxidant activity of raw and cooked samples of five TFPs consumed by local communities in Kerala, India. The results show that Boerhavia diffusa possessed the highest fat (9.02 %) and fibre (3.61 %), whereas Ipomoea batatas recorded the highest protein (9.47 %), vitamin C (8.58 µM/g) and polyphenol (120.36 mg GAE/gDW) content. Amaranthus viridis showed an abundance of Mn (48.4 mg/100 g), Mg (2404.37 mg/100 g), and Zn (248.27 mg/100 g). The highest antioxidant activity was observed in A. viridis (IC50 = 0.426 mg/mL) and I. batatas (IC50 = 1.30 mg/mL) in the ABTS and DPPH assays, respectively. Boiling was the most effective cooking method for preserving protein, carbohydrate and fat stability in all TFPs. The TFPs showed a minimal reduction in minerals after being subjected to cooking. Microwaving had the least deleterious effect on phytochemicals in all TFPs. The research highlights the capacity of these TFPs to improve nutrition and promote consumer well-being with minimal environmental impact.

Personalizing Nutrition Strategies: Bridging Research and Public Health.

In recent years, although life expectancy has increased significantly, non-communicable diseases (NCDs) continue to pose a significant threat to the health of the global population. Therefore, eating habits have been recognized as key modifiable factors that influence people's health and well-being. For this reason, it is interesting to study dietary patterns, since the human diet is a complex mixture of macronutrients, micronutrients, and bioactive compounds, and can modulate multiple physiological processes, including immune function, the metabolism, and inflammation. To ensure that the data we acquired were current and relevant, we searched primary and secondary sources, including scientific journals, bibliographic indexes, and databases in the last 15 years with the most relevant articles. After this search, we observed that all the recent research on NCDs suggests that diet is a critical factor in shaping an individual's health outcomes. Thus, cardiovascular, metabolic, mental, dental, and visual health depends largely on the intake, habits and patterns, and nutritional behaviors. A diet high in processed and refined foods, added sugars, and saturated fats can increase the risk of developing chronic diseases. On the other hand, a diet rich in whole, nutrient-dense foods, such as vegetables, fruits, nuts, legumes, and a high adherence to Mediterranean diet can improve health's people.

Nut consumption during pregnancy is associated with decreased risk of peer problems in 5-year-old Japanese children.

Nuts are nutrient-dense foods rich in unsaturated fatty acids, protein, dietary fiber, vitamins, and minerals. The present prebirth cohort study examined the association between maternal nut intake during pregnancy and the risk of childhood behavioral problems in 5-year-old Japanese children. Study subjects were 1199 mother-child pairs. Dietary intake was assessed using a diet history questionnaire. Emotional problems, conduct problems, hyperactivity problems, peer problems, and low prosocial behavior were assessed using the parent-reported version of the Strengths and Difficulties Questionnaire. Adjustments were made for a priori-selected nondietary confounders and potentially related dietary factors. Compared with mothers who had not eaten nuts during pregnancy, mothers who had eaten nuts had a significantly reduced risk of peer problems in children; the adjusted odds ratio was 0.64 (95% confidence interval: 0.42-0.97). There were no measurable associations between maternal consumption of nuts during pregnancy and the risk of childhood emotional problems, conduct problems, hyperactivity problems, and low prosocial behavior. Maternal consumption of nuts during pregnancy may be associated with a decreased risk of peer problems in 5-year-old children.

The nutritional value of meat should be considered when comparing the carbon footprint of lambs produced on different finishing diets

IntroductionLamb production systems are under increasing pressure to reduce their environmental footprint, particularly emissions of greenhouse gases (GHGs) such as methane. However, the metrics used to express the carbon footprint of lamb seldom consider its nutritional density and contribution to balanced diets in humans. Lamb production systems vary considerably, from low-input pastoral systems to higher-input systems feeding concentrates for the latter ‘finishing’ period. To date, no studies have explored the effect of finishing diet on the carbon footprint of lamb meat on a nutritional basis.MethodsData from 444 carcasses were collected from four abattoirs across Wales, United Kingdom. Lambs were derived from 33 farms with one of four distinct finishing diets: forage crops (n = 5), grass (n = 11), concentrates (n = 7), and grass and concentrates (n = 15). Carcass data were analysed using mixed effects models. Significant differences were found in fatty acid composition of two large commercial cuts of meat from different finishing diets. To illustrate the effect of different measures of footprint, mass (kg dwt) and omega-3 polyunsaturated fatty acid content (g omega-3) were selected as functional units. GHG emission estimates were calculated using Agrecalc.ResultsThe concentrates diet had the lowest average mass-based product emissions [25.0 kg CO2e/kg deadweight (dwt)] while the grass systems had the highest (28.1 kg CO2e/kg dwt; p &amp;lt; 0.001). The semimembranosus muscle cut from the forage crops diet had the lowest average nutrition-based product emissions (19.2 kg CO2e/g omega-3); whereas the same muscle cut from lambs finished on the grass and concentrates diet had the highest nutrition-based product emissions (29.4 kg CO2e/g omega-3; p &amp;lt; 0.001).DiscussionWhile mass-based functional units can be useful for comparing efficiencies of different farming systems, they do not reflect how farming systems impact the nutritional differences of the final product. This study demonstrates the importance of considering nutrition when expressing and comparing the carbon footprints of nutrient-dense foods such as lamb. This approach could also help inform discussions around the optimal diets for lamb production systems from both a human nutrition and environmental sustainability perspective.

Climate Change and Poultry Production - A review

Climate changes are one of the most significant aspects, which cause a threat to all human beings living on the planet Earth. Climate shifts may result from enduring human modifications, from internal natural processes to external pressures. People's diets are significantly influenced by chickens because many of them substitute poultry for red meat. Additionally, eggs are a highly nutrient-dense food item that is widely consumed globally. Despite the fact that the poultry industry is one of the most developed in the world, there is a misconception that it has little effect on global potential warming because, in contrast to ruminants, their digestive processes do not produce methane. Global warming and climate change have been demonstrated to have a significant impact on the chicken production subsector, despite the industry's little Greenhouse gas emission. One of the most significant environmental factors affecting poultry production globally is heat. Heat stress causes laying hens and broilers to suffer from decreased growth and egg production as well as diminished poultry and egg quality and safety. There is need to campaign to poultry farmers on how to reduce the effects of seasonal fluctuations on poultry production. Extension managers and other development organizations need to educate the poultry farmers more about the effects posed by seasonal fluctuations on poultry production. One way is to put energy-efficient systems, like solar power and energy-saving technologies, into place. Water management strategies that reduce the effects of water scarcity include rainwater collection and effective irrigation.