Nutrient-rich Foods Research Articles

A novel Nutrient Rich Food (NRFa11.3) score uses flavonoids and carotenoids to identify antioxidant-rich spices, herbs, vegetables, and fruit.

Nutrient profiling (NP) models designed to evaluate the healthfulness of plant-based foods ought to incorporate bioactive phytochemicals. Herbs and spices are one food group of current interest. Two new versions of the well-established Nutrient Rich Food (NRF) index were applied to spices, herbs, vegetables, fruit, and other plant-based foods. Analyses used the US Department of Agriculture (USDA) SR-28 nutrient composition database merged with the USDA Expanded Flavonoid database 3.3. The NRF4.3 model was based on protein, fiber, potassium, and vitamin C. The NRFa11.3 model was based on micronutrients with reported antioxidant activity (vitamin C, vitamin E, selenium, copper, and zinc), carotenoids (alpha and beta carotene, beta-cryptoxanthin, lycopene, lutein/zeaxantin) and flavonoids. Saturated fat, added sugar, and sodium were nutrients to limit. The NRF algorithm was based on sums of percent daily values (%DVs) capped at 100%. The NRF4.3 model awarded high scores to herbs and spices, cocoa powder, and nuts, but did not discriminate well among vegetables and fruit. The NRFa11.3 model performed better. Green leafy, red orange and cruciferous vegetables had the highest carotenoid content. Highest in flavonoids were cocoa powder, herbs and spices, and berries. Highest combined NRFa11.3 values were observed for herbs and spices, green leafy vegetables, cocoa, nuts, and red-orange and cruciferous vegetables. Fresh and dry herbs and spices, often ignored by NP models, were particularly nutrient-rich and may provide non-negligible amounts of key phytonutrients to the human diet.

Aflatoxin M1 Concentrations, Adulterants, Microbial Loads, and Physicochemical Properties of Raw Milk Collected From Nekemte City, Ethiopia.

Milk is an essential part of the human diet and is a nutrient-rich food that improves nutrition and food security. The aim of this study was to determine the presence and concentration of aflatoxin M1 (AFM1), adulterants, microbial loads, and physicochemical properties of raw cow's milk (CM) in Nekemte City, Ethiopia. A total of 12 samples of fresh CM were purposefully collected from four kebeles in the city (Bake Jama, Burka Jato, Cheleleki, and Bakanisa Kese) based on the potential of each milk production and distributor site. The AFM1 concentration was determined by high-performance liquid chromatography (HPLC) with a Sigma-Aldrich standard (St. Louis, MO, USA). The concentrations of AFM1 in Bake Jama, Burka Jato, Cheleleki, and Bakanisa Kese were found to be 0.01-0.03 g/L, 0.31-0.35 g/L, 0.19-0.21 g/L, and 0.04-0.07 g/L, respectively. The concentrations of AFM1 in the present study varied significantly (p < 0.05) and ranged from 0.01 g/L to 0.35 g/L. These results show that of the 12 samples tested, all were positive for AFM1 and contaminated to varying degrees. The results of this study also revealed that the concentration of AFM1 in 7 (58%) of the 12 milk samples was above the European Union's (EU) maximum tolerance limit (0.05 g/L). The present study also revealed that of the investigated adulterants, only the addition of water had positive effects on three milk samples, while the remaining adulterants were not detected in any of the milk samples. The total bacterial count (TBC) and total coliform count (TCC) were significantly (p < 0.05) different and ranged from 5.53 to 6.82 log10cfumL-1 and from 4.21 to 4.74 log10cfumL-1, respectively. The physicochemical properties of the milk samples in the present study were significantly (p < 0.05) different and ranged from 2.8% to 5.75% fat, 7.03% to 9.75% solid-not-fat (SNF), 2.35% to 3.61% protein, 3.33% to 5.15% lactose, 11.54% to 13.69% total solid, 0.16% to 0.18% titratable acid, 26.7 to 32.1°C, 6.35 to 6.55 pH, and 1.027 to 1.030 specific gravity. The physicochemical parameters of the raw milk in the study area met the required quality standards. Hence, further studies are required to determine the extent of the problem and the factors associated with high levels of AFM1 in raw milk in the study areas, including the detection of aflatoxin B1 (AFB1) in animal feed.

Front-of-Pack Nutrition Labels

Front-of-pack nutrition labels that reflect and convey a food's nutritional value have a dual purpose. The first one is to promote consumer demand for more nutrient-rich foods. The second one is to motivate manufacturers to improve the quality of product portfolios by removing excess calories, fat, sugar, and salt. Whether front-of-pack nutrition labels can help shape food supply or food demand is a complex question that needs to be evaluated more closely.

Mechanochemical extraction of edible proteins from moor grass.

Extracting edible nutrient-rich food fractions from unconventional sources, such as grass, could play a pivotal role in ensuring food security, bolstering economic prosperity, combating climate change, and enhancing overall quality of life. Current extraction techniques rely heavily on harsh chemicals, which not only degrade nutrients but can also substantially add to the cost of the process and make downstream separation challenging. In this study, we harnessed a mechanochemical process, liquid-assisted grinding (LAG) with and without Na2CO3, termed sodium carbonate assisted grinding (SAG), to extract the protein fraction from moor grass. These techniques were compared to the conventional alkaline extraction (AE) method. Unlike alkaline extraction, which solubilized over 70% of the material, the mechanochemical approach using Na2CO3 solubilized only 55% of the grass while still extracting the vast majority of the protein in the original grass feedstock. The protein fractions obtained from the SAG process had a similar amino acid profile to the core feedstock but also contained distinct characteristics over the other methods of extraction. FT-IR analysis, for example, identified the presence of an amide III band in the protein fractions obtained from the SAG process, indicating unique structural features that contribute to improved dispersibility, gelation properties, and water-in-water stability. Furthermore, the extracted moor grass protein contained a higher proportion of glutamic acid in comparison to other amino acids in the protein, which indicates a savoury umami (meaty) characteristic to the protein fraction. The protein extracted via SAG also exhibited good heat stability (139-214 °C), rendering them potentially suitable for baking applications. Additionally, coupling Na2CO3 with liquid assisted grinding not only removed the need for organic solvents and conventional heating but also reduced solvent consumption by 83%, compared with the typical alkaline extraction, thus simplifying the downstream processes necessary to produce food fractions. This study demonstrates the potential significance of mechanochemical extraction processes in unlocking nutrients from unconventional resources like grass, to produce the next generation of sustainable food ingredients.

Training on making processed beef for residents of the Batujajar Transit Apartment, West Bandung Regency

Meat is a nutrient-rich animal food essential for maintaining good health. Given its perishable nature, appropriate processing techniques are crucial to enhance its nutritional value and extend its shelf life. Recognizing the potential of animal-origin food processing and the entrepreneurial opportunities it presents for the community is vital. This community service program aims to educate the community, particularly residents of Batujajar Transit Apartments (Aptrans), on the production of processed meat such as shredded meat, jerky, beef sei, and beef tongue sei. The implementation method of this service includes training, mentoring, and in-depth monitoring to raise awareness about the importance of quality meat as a significant protein source for families. Additionally, it fosters independence and creativity in animal food processing, paving the way for the formation of entrepreneurial partnerships and preparing individuals to initiate businesses. This community service program is executed in collaboration with the Housing and Settlement Service and the West Java Province Housing Management and Services UPTD. The outcomes of this service include heightened creativity and independence in processed meat food preparation, as well as an improved ability to maintain nutritional intake for enhanced nutritional completeness.

Changes in gut microbiota and lactose intolerance symptoms before and after daily lactose supplementation in individuals with the lactase nonpersistent genotype

BackgroundApproximately 70%–100% of the Asian adult population is lactase nonpersistent (LNP). The literature shows that many individuals with the LNP-genotype can consume ≤12 g of lactose without experiencing gastrointestinal discomfort. Repetitive consumption of lactose may reduce intolerance symptoms via adaptation of the gut microbiota. ObjectiveThis study aimed to assess the effects of daily consumption of incremental lactose doses on microbiota composition and function, and intolerance symptoms. MethodsTwenty-five healthy adults of Asian origin, carrying the LNP-genotype were included in this 12-wk before and after intervention trial. Participants consumed gradually increasing lactose doses from 3 to 6 g to 12 g twice daily, each daily dose of 6 g, 12 g, or 24 g being provided for 4 consecutive weeks. Participants handed-in repeated stool samples and underwent a 25 g lactose challenge hydrogen breath test (HBT) before and after the 12-wk intervention. Daily gastrointestinal symptoms and total symptom scores (TSSs) during the lactose challenge were recorded. ResultsA significant increase from 5.5% ± 7.6% to 10.4% ± 9.6% was observed in Bifidobacterium relative abundance after the intervention (P = 0.009), accompanied by a 2-fold increase (570 ± 269 U/g; P < 0.001) in fecal β-galactosidase activity compared with baseline (272 ± 158 U/g). A 1.5-fold decrease (incremental area under the curve; P = 0.01) in expired hydrogen was observed during the second HBT (38 ± 35 ppm·min), compared with the baseline HBT (57 ± 38 ppm·min). There was a nonsignificant decrease in TSS (10.6 ± 8.3 before compared with 8.1 ± 7.2 after intervention; P = 0.09). Daily consumption of lactose was well tolerated, with mild to no gastrointestinal complaints reported during the intervention. ConclusionsIncreased levels of Bifidobacterium indicate an adaptation of the gut microbiota upon repetitive consumption of incremental doses of lactose, which was well tolerated as demonstrated by reduced expired hydrogen concentrations during the second 25-g lactose HBT. Bifidobacteria metabolize lactose without gas production thereby potentially reducing intestinal gas formation in the gut of individuals with the LNP-genotype. This increased lactose tolerance possibly lifts the necessity to remove nutrient-rich dairy foods completely from the diet.The trial is registered at the International Clinical Trials Registry Platform: NL9516. The effect of dietary lactose in lactase nonpersistent individuals on gut microbiota.

Relationship of dietary intake between children aged 12-59 months and their mothers in rural Kenya: a cross-sectional study in two seasons.

The aim of the study was to investigate the quantitative association between the dietary intakes of children and their caregivers. In this cross-sectional study, a non-consecutive 2-day 24-h dietary recall was conducted in two seasons. Participants comprised 142 pairs of 12-59-month-old children and their female caregivers from rural areas of Kenya. Energy and micronutrient adequacy, food group intakes and food allocation were assessed. Differences and correlations between caregiver and child diets were examined, and multiple regression analysis was used to investigate the relationship between the children's and caregivers' dietary intakes. The child's diet was significantly lower in energy and higher in micronutrient adequacy than was the caregiver's diet (p < 0.001). Specifically, the child's diet contained more fruits, dairy products, sugar and confectionaries per 4184 kj. Children were allocated relatively more dishes containing nutrient-rich foods than staple foods. The correlation coefficients between the dietary intake of caregivers and children were stronger among 24-59-month-old children. After controlling with covariates, caregiver energy intake was significantly associated with child energy intake (standardised beta [β] = 0.512, p < 0.001), and caregiver micronutrient adequacy was associated with child micronutrient adequacy (β = 0.679 and β = 0.262 after energy adjustment, p < 0.001). The dietary intakes of caregivers and children were closely related. The children had a more nutrient-rich diet compared to that of their caregivers. Differences in food group intakes and food allocation may contribute to the higher nutrient adequacy of children. There is a need to improve the diet of caregivers, which would contribute to improving the diet of children.

Carnauba Wax Applied to the Shell Surface of Chicken Eggs Improved the Shelf Life and Internal Quality of the Eggs

The egg is a nutrient-rich food, essential for human health, containing proteins, vitamins, and minerals. However, it is perishable and begins to lose internal quality shortly after being laid. The quality of eggs deteriorates due to the loss of water and carbon dioxide, which is more pronounced at higher temperatures. Therefore, the aim of this study was to investigate the effect of coating eggs with a semi-solid product formulated with carnauba wax on the preservation and internal quality of eggs during a 28-day storage period at room temperature. 144 white eggs from 50-week-old hens were used, divided into three groups: eggs coated with carnauba wax, eggs coated with mineral oil (positive control), and a control group without coating (negative control). The results were subjected to analysis of variance (ANOVA), followed by the comparison of means through the Tukey test at a significance level of 5% (p&lt;0.05), using the statistical program SISVAR. Eggs coated with carnauba wax showed less weight loss throughout the storage period, lower pH in both the yolk and albumen, higher yolk index and higher Haugh Unit compared to uncoated eggs and eggs coated with mineral oil. This suggests a significant improvement in the quality of coated eggs. Therefore, the use of carnauba wax coating can be an effective solution for extending the shelf life and preserving the quality of eggs, especially in regions where refrigerated storage cannot be guaranteed.

Perspectives on healthy eating practices and acceptance of WIC-approved foods among parents of young children enrolled in WIC.

The prevalence of childhood obesity remains high in the United States, particularly among children living in low-income households. Diet quality plays an important role in obesity prevention, particularly among mothers as they serve as role models. Those served by the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) receive nutrient-rich foods aimed at increasing diet quality, yet redemption is low. Digital interventions targeting WIC parents show potential for behavior change and could be used for childhood obesity prevention. This study describes the formative research conducted to understand perspectives on healthy eating practices, acceptance of WIC-approved foods, and preferences for the use of digital tools to improve the purchasing and consumption of WIC-approved foods to improve diet quality. In-depth interviews were conducted with 13 WIC parents and caregivers. A variety of definitions for and misconceptions about healthy eating exist among WIC caregivers. Most purchased foods were fruits, vegetables, milk, cheese, and eggs and the least purchased foods were yogurt and peanut butter. The biggest facilitator for purchasing WIC-approved foods was the preference of children and caregivers, whereas the biggest barrier was children's picky eating behaviors. Most caregivers reported using their phone to get nutrition information. Most caregivers reported their interest in receiving weekly text messages and indicated preferences about receiving recipes. A text messaging program that includes sending weekly messages, recipes, and nutrition tips is hypothesized to improve diet quality and increase redemption of WIC-approved foods.

Stunting Allevation in Kalibaru Subdistrict, North Jakarta trough the Implementation of Integrated Urban Farming and Rainwater Harvesting System

Stunting remains a serious public health problem in urban areas. A contributing factor to the high prevalence of stunting in the region is the limited availability of clean water and nutrient-rich foods. In addition, this sub-district is at risk of experiencing a clean water crisis in the future. This study aims to analyze the effectiveness of the integration of rainwater harvesting (RWH) and urban farming to overcome stunting, access to clean water, and food supply in Kalibaru District, North Jakarta. The method used is a social experiment through three processes: community education, RWH installation, and urban agricultural system development. For each process, data collection was carried out through field observations and surveys of 39 respondents. Community knowledge was measured before and after the process through questionnaires, and the results of the integration of RWH and urban farming systems were described. The results showed an increase in public knowledge about the benefits of RWH integration and urban farming. RWH has helped alleviate the problem of clean water availability effectively and economically. Meanwhile, urban agriculture has given communities better access to nutrient-rich foods, which in turn can help reduce the problem of stunting.

Relationship between nutrient profiles, carbon footprint and water footprint of hospital menus

PurposeThis study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet.Design/methodology/approachThe energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet.FindingsMenus’ energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 ± 1.1) was significantly higher than that of Hospitals C (4.8 ± 0.7, p = 0.001) and E (5.1 ± 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 ± 0.3 kg CO2 eq/person/day) and that of Hospital D (4 ± 0.9 kg CO2 eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 ± 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2–23.4% in the carbon footprint and 37.5–58.6% in the water footprint could be achieved. Moreover, menus’ carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores.Research limitations/implicationsThe primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services.Practical implicationsIt seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet.Originality/valueThe findings provide new insights into hospital menus’ quality and environmental impact.

Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing.

The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. To address these challenges, the origins and compositions of pulse crops were first introduced, while an overarching description of pulse protein physiochemical properties, e.g., interfacial properties, aggregation behavior, solubility, etc., are presented. For further enhanced functionalities, appropriate modifications (including chemical, physical, and enzymatic treatment) are necessary. Among them, non-covalent complexation and enzymatic strategies are especially preferable during the value-added processing of clean-label pulse proteins for specific focus. This comprehensive review aims to provide an in-depth understanding of the interrelationships between the composition, structure, functional characteristics, and advanced modification strategies of pulse proteins, which is a pillar of high-performance pulse protein in future food manufacturing.

Comparative Analysis of Nutritional Values, Bioactive Compounds and Antinutrients in Tartary and Common Buckwheat Leaves

Among the millets grown in the Himalayan region of India, common and tartary buckwheat are the most cultivated species. Due to its extensive nutritional and antioxidant characteristics, buckwheat is attracting much interest, especially in producing nutrient-rich healthy foods. The objective of this study was to investigate nutritional values (protein, lysine, arginine and tryptophan content), bioactive compounds (total phenolic and flavonoid contents, antioxidant and rutin content) and antinutrients (phytate, tannin and oxalate) in tartary and common buckwheat leaves. Till now, very little information is available on the phytochemical constituents of buckwheat leaves as compared to the seeds. Common buckwheat leaves contain significantly (p &lt; 0.05) more protein (22.21 ± 0.23 gm/100 g), lysine (12.41 ± 0.41 gm/ 100 g protein), arginine (6.61 ± 0.29 gm/100 g protein) and tryptophan (3.58 ± 0.36 gm/100 g protein) content then tartary buckwheat. There were relatively minor differences in the contents of amino acids. The results showed that the phenol (1768.16 ± 0.78 mg GAE/100 g), flavonoid (678.31 ± 0.27 mg QE/100 g), total antioxidant activity (52.89 ± 0.77 mg/100 g), rutin (11.32 ± 0.10 gm/100 gm), phytate (2.84 ± 0.07 gm/100 gm), tannin (2.76 ± 0.08 gm/100 gm), and oxalate (4.27 ± 0.03 gm/100 gm) content of the tartary buckwheat samples were significantly (p &lt; 0.05) higher as compared to that of the common buckwheat leaves. On the basis of this study, it can be concluded that tartary buckwheat leaves are superior as green vegetables compared to common buckwheat for preventative nutrition.

Current challenges of microalgae applications: exploiting the potential of non-conventional microalgae species.

The intensified attention to health, the growth of an elderly population, the changing lifestyles, and the medical discoveries have increased demand for natural and nutrient-rich foods, shaping the popularity of microalgae products. Microalgae thanks to their metabolic versatility represent a promising solution for a 'green' economy, exploiting non-arable land, non-potable water, capturing carbon dioxide (CO2) and solar energy. The interest in microalgae is justified by their high content of bioactive molecules, such as amino acids, peptides, proteins, carbohydrates, polysaccharides, polyunsaturated fatty acids (as ω-3 fatty acids), pigments (as β-carotene, astaxanthin, fucoxanthin, phycocyanin, zeaxanthin and lutein), or mineral elements. Such molecules are of interest for human and animal nutrition, cosmetic and biofuel production, for which microalgae are potential renewable sources. Microalgae, also, represent effective biological systems for treating a variety of wastewaters and can be used as a CO2 mitigation approach, helping to combat greenhouse gases and global warming emergencies. Recently a growing interest has focused on extremophilic microalgae species, which are easier to cultivate axenically and represent good candidates for open pond cultivation. In some cases, the cultivation and/or harvesting systems are still immature, but novel techniques appear as promising solutions to overcome such barriers. This review provides an overview on the actual microalgae cultivation systems and the current state of their biotechnological applications to obtain high value compounds or ingredients. Moreover, potential and future research opportunities for environment, human and animal benefits are pointed out. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Cost and affordability of healthy diets in Vietnam.

To estimate the cost and affordability of healthy diets recommended by the 2016-2020 Vietnamese food-based dietary guidelines (FBDG). Cross-sectional analysis. The Cost of a Healthy Diet (CoHD) indicator was used to estimate the lowest cost of healthy diets and compare the cost differences by food group, region and seasonality. The affordability of healthy diets was measured by further comparing the CoHD to food expenditures and incomes. Food prices of 176 food items from January 2016 to December 2020 were derived using data from monthly Consumer Price Index databases nationally and regionally. Food expenditures and incomes of participants from three latest Vietnam Household Living Standard Surveys were used. The average CoHD between 2016 and 2020 in Vietnam was 3·08 international dollars using 2017 Purchasing Power Parity (24 070 Vietnamese Dongs). The nutrient-rich food groups, including protein-rich foods, vegetables, fruits and dairy, comprised approximately 80 % of the total CoHD in all regions, with dairy accounting for the largest proportion. Between 2016 and 2020, the cheapest form of a healthy diet was affordable for all high-income and upper-middle-income households but unaffordable for approximately 70 % of low-income households, where adherence to the Vietnamese FBDG can cost up to 70 % of their income. Interventions in local food systems must be implemented to reduce the cost of nutrient-rich foods to support the attainment of healthier diets in the Vietnamese population, especially for low-income households.

Gluten-Free Cookies Enriched with Baobab Flour (Adansonia digitata L.) and Buckwheat Flour (Fagopyrum esculentum)

To provide people with celiac disease with nutrient-rich gluten-free foods, this study aimed to produce cookies based on buckwheat and baobab flours, which were then subjected to nutritional, phytochemical, and sensory analyses. Results demonstrate that baobab flour (BF) and buckwheat flour (BWF) work together to enhance the nutritional properties of the cookies, in that nutrients that BWF is deficient in, BF provides sufficiently, and vice versa. BF is rich in minerals and carbohydrates, while BWF contains comparatively higher fat and protein levels. As for macro- and micro-elements, potassium (K) is the predominant macro-element in BF and BWF, with 13,276.47 ± 174 mg/kg and 1255.35 ± 58.92 mg/kg, respectively. The polyphenol content is higher in BF than BWF, at 629.7 ± 0.35 mg/100 g as opposed to 283.87 ± 0.06 mg/100 g. Similarly, the total flavonoid content and antioxidant activity of BF was greater than that of BWF, while BF exhibited 213.13 ± 0.08 mg/100 g and 86.62 ± 0.04%, in contrast to BWF, which had 125.36 ± 1.12 mg/100 g and 79.72 ± 0.01%, respectively. BF significantly enhanced the phytochemical composition of the cookies, with the richest sample being BBC3 containing 30% baobab. Buckwheat and baobab have the most abundant phenolic compounds of rutin and epicatechin, respectively. About the analysis of sensory attributes of the cookies, the partial substitution of BWF by BF of up to 20% (BWF3) significantly increased the scores for all attributes. Indeed, the appearance (physical aspect of the cookie: whether it is firm or not) and color (influence of baobab addition on cookie coloration) of the cookies were significantly improved with the addition of BF of up to 20%, but above 20% they were less appreciated. Similarly, up to 20% BF, the texture, flavor, and overall acceptability of the cookies were significantly improved. Taste, on the other hand, was not significantly improved, maybe due to the acidic taste provided by the baobab.

DIFFERENCES IN FOOD INTAKE (ENERGY, PROTEIN, FAT AND CARBOHYDRATES) IN CHILD WASTING BY GIVING COOKIES OF PURPLE SWEET POTATO AND TEMPEH FLOUR

Wasting is a malnutrition condition attributable to insufficient food intake and/or disease. Poor quality and quantity nutrition in food intake is particular concern, especially for child wasting. One of the efforts to deal of child wasting is by providing nutrient-rich supplementary foods such as cookies. Cookies of purple sweet potato and tempeh flour have nutritional value of protein (8.06-22.31%) and carbohydrates (63.85-82.42%). The aim of study was to analyze differences in food intake (energy, protein, fat and carbohydrates) in child wasting by giving cookies of purple sweet potato and tempeh flour. The design of this study was quasi-experiment used a pre-posttest design with a controlled group. The study consisted of a control group (100% purple sweet potato cookies), K1 (90% purple sweet potato: 10% tempeh flour) and K2 (80% purple sweet potato: 20% tempeh flour). The intervention for 30 days. The analyze of data used were paired t-test and One-Way Anova. The results found that there was an increase in food intake (energy, protein, fat and carbohydrates) before and after giving cookies of purple sweet potato and tempeh flour and it was statistically significant. There was a significant difference food intake in each group after intervention by cookies (p&lt;0.05). Intervention with cookies of purple sweet potato and tempeh flour could be the alternative to increase food intake in child wasting.

Nutritional intake and determinants of nutritional quality changes from pregnancy to postpartum-a longitudinal study.

Nutrient requirements vary across the reproductive cycle, but research on changes in nutritional intake and quality from pregnancy to beyond the lactation period is limited. Thus, we aimed to study nutritional intake and quality changes, among Swedish pregnant participants from late pregnancy to 18 months postpartum and to study the determinants of nutritional quality changes. Participants (n = 72) were studied longitudinally from the third trimester of pregnancy and postpartum (2 weeks 4, 12, and 18 months postpartum). At each visit, participant characteristics and 4-day food diaries were collected. Nutritional quality was assessed by energy adjusted Nutrient Rich Food Index 11.3. Linear mixed models were used to analyze the determinants of change in nutritional quality. Intakes of carbohydrate energy percentage (E%), fiber, vitamin A, vitamin C, and potassium were higher in the third trimester compared to postpartum, whereas intakes of E% protein and monounsaturated fat were lower. Adherence to recommended intakes was low at all study visits for saturated fat (4%-11%), fiber (15%-39%), vitamin D (8%-14%), folate (0%-2%), and iron (6%-21%). Overall, nutritional quality did not differ significantly from third trimester to postpartum. Shorter duration (<4 months) of lactation was negatively related to nutritional quality changes, whereas higher age was positively related to changes. In conclusion, nutritional intake from pregnancy to postpartum changed, whereas quality remained relatively stable, with age and lactation duration as determinants. Identification of people at risk of adverse dietary changes from pregnancy to the postpartum period should be further addressed in future larger and more diverse study populations.

Application of Milk Exosomes for Musculoskeletal Health: Talking Points in Recent Outcomes.

Milk is a nutrient-rich food source, and among the various milks, breast milk is a nutrient source provided by mothers to newborns in many mammals. Exosomes are nano-sized membranous extracellular vesicles that play important roles in cell-to-cell communication. Exosomes originate from endogenous synthesis and dietary sources such as milk. Discovered through electron microscopy as floating vesicles, the existence of exosomes in human milk was confirmed owing to a density between 1.10 and 1.18 g/mL in a sucrose gradient corresponding to the known density of exosomes and detection of MHC classes I and II, CD63, CD81, and CD86 on the vesicles. To date, milk exosomes have been used for treating many diseases, including cancers, and are widely proposed as promising carriers for the delivery of chemotherapeutic agents. However, few studies on milk exosomes focus on geriatric health, especially sarcopenia and osteoporosis related to bone and muscle. Therefore, the present study focused on milk exosomes and their cargoes, which are potential candidates for dietary supplements, and when combined with drugs, they can be effective in treating musculoskeletal diseases. In this review, we introduce the basic concepts, including the definition, various sources, and cargoes of milk exosomes, and exosome isolation and characterization methods. Additionally, we review recent literature on the musculoskeletal system and milk exosomes. Since inflammation and oxidative stress underly musculoskeletal disorders, studies reporting the antioxidant and anti-inflammatory properties of milk exosomes are also summarized. Finally, the therapeutic potential of milk exosomes in targeting muscle and bone health is proposed.

Effectiveness of Chickpeas on Blood Sugar: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.

Diabetes affects one in eleven adults globally, with rising cases in the past 30 years. Type 1 and type 2 cause blood sugar problems, increasing cardiovascular risks. Dietary control, including chickpeas, is suggested but needs more research. Comprehensive searches were conducted across multiple databases for the randomized controlled trial efficacy of chickpea consumption to lower blood sugar levels to a healthy range, with data extraction and risk of bias assessment performed independently by two researchers. Statistical analysis was performed using RevMan 5.4, expressing continuous data as mean differences and risk ratios with 95% confidence intervals, and a summary of the findings is provided considering the variations in study characteristics. A total of 118 articles were initially identified from seven databases, primarily from Anglo-American countries, resulting in 12 selected studies after the identification and screening processes. These studies involved 182 participants, focusing on healthy or normoglycemic adults, and assessed the effects of chickpeas compared to various foods such as wheat, potatoes, pasta, sauce, cheese, rice, and corn. A meta-analysis involving a subset of studies demonstrated that chickpeas were more effective in reducing blood glucose iAUC compared to potatoes and wheat. Chickpeas offer the potential for blood sugar control through low starch digestibility, high fiber, protein, and hormonal effects. Although insulin benefits are seen, statistical significance varies, supporting their role in diabetic diets focusing on nutrient-rich foods over processed carbs.