Nutritious Food Research Articles

Application of the Experimental Method for Carbohydrate Content in Healthy and Nutritious Food Materials in Increasing Student Motivation at SDI Mutiara Islam Al Ittiba'

Application of the Experimental Method for Carbohydrate Content in Healthy and Nutritious Food Materials in Increasing Student Motivation at SDI Mutiara Islam Al Ittiba'

Hubungan Pengetahuan Dan Pendidikan Ibu Dengan Status Gizi Balita Di Puskesmas Padang Garugur Kabupaten Padang Lawas Tahun 2024

The factors that influence the nutritional status of children under five are very substantial to be studied. This aims to find out what factors are related so that power action and efforts to improve nutrition can be taken in the community. Because health is a form of human right which is explicitly mandated by the 1945 Constitution. Education and time for mothers and the health of parents, especially mothers, are one of the causes of malnutrition in toddlers. This study aims to determine the relationship between maternal characteristics and the nutritional status of children under five at the Padang Garugur Public Health Center, Padang Lawas Regency. The research procedure was by measuring body weight, mothers of children under five were given a nutritional status questionnaire. Data analysis using the Chi-square test showed that from 45 samples. The majority of children's nutritional status is good (77.8%). There is a relationship between mother's knowledge and nutritional status of children under five at the Padang Garugur Public Health Center, Padang Lawas Regency (p = 0.001). There is a relationship between maternal education and the nutritional status of children under five at the Padang Garugur Health Center, Padang Lawas Regency (p = 0.005). From the results of the study, it can be concluded that knowledge, , education of mothers are related to the nutritional status of children under five. It is recommended that all mothers continue to seek information about children's health, especially the procedure for providing nutritious food to toddlers."

Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil.

Virgin olive oil (VOO) is a globally esteemed product renowned for its chemical composition, nutritional value, and health benefits. Consumers seeking natural, nutritious, and healthy foods increasingly favor VOO. The optimization of the extraction system ensures the production of high-quality VOO with abundant antioxidant compounds that naturally protect it from degradation. Proper storage is crucial in maintaining the quality of VOO, prompting the exploration of novel extraction and preservation techniques. Factors such as light, temperature, and oxygen greatly influence the degradation process, resulting in reduced levels of natural antioxidants like polyphenols. Undesirable by-products and non-aromatic compounds may be formed, making the oil unacceptable over time. On the basis of all this consideration, this study aimed to evaluate the synergic use of two different gases (CO2 and argon) during the malaxation phase to limit radical development and delay lipid autoxidation. Additionally, unconventional preservation systems, namely argon headspace, shellac, and bottle in bag, were assessed over a period of 150 days. The results evidenced that the use of CO2 and argon during the malaxation process resulted in an improvement in the oil quality compared to the one obtained with the traditional system. However, in traditional oils, the alternative packaging systems determined interesting outcomes as they were able to positively affect different parameters, while the packaging effect was more mitigated in the test oils.

Effectiveness of Intervention Package of Specialized Nutritious Foods and BBC During the First 1,000 Days of Life to Prevent Stunting Among Children in Afghanistan

Effectiveness of Intervention Package of Specialized Nutritious Foods and BBC During the First 1,000 Days of Life to Prevent Stunting Among Children in Afghanistan

Determinants of Nutritional Status of Pregnant Women at Njoro Sub County Hospital, Nakuru County, Kenya

Globally, maternal nutrition is an essential aspect of every pregnant woman’s life. Proper maternal nutrition during prenatal and post-natal periods has been shown to reduce the risks of maternal and infant complications. Pregnant women who have not achieved optimal nutrition are at higher risk of experiencing poor pregnancy outcomes. In many countries around the world, Kenya not an exception, the nutritional status of women is unacceptably poor, far too many women cannot access the nutrition services they need for optimal health. Therefore, the current study aimed at establishing the determinants of nutritional status of pregnant women at Njoro Sub County Hospital, Nakuru County, Kenya. The study used descriptive survey research design. A total sample of 80 pregnant women attending prenatal clinic at Njoro Sub County Hospital, Nakuru County was selected using simple random sampling technique. Data was collected through questionnaires to establish determinants of nutritional Status of pregnant women at Njoro Sub County Hospital. Descriptive statistics was used to analyze data. The result of the study reveals that the determinants of nutritional status of the respondents were maternal education, level of income, land ownership and crop farming. The findings show that the overall nutritional knowledge of the respondents was 33% high, 53.3% moderate and 13.3% low. Secondly, results indicate that a majority (90%) of pregnant women attending ANC at Njoro Sub County Hospital had good nutrient adequacy (>5 food groups) with only 10% having nutrient inadequacy. Thirdly, findings show that the nutritional status of the pregnant women was very good, standing at 96.7 % (MUAC above 23cm). The study recommends that health care workers should create awareness by providing nutrition education on the importance of optimal maternal nutrition, both to the baby and the mother. Secondly, Pregnant women who have financial difficulties need to be identified and support provided for them in terms of nutritious food. Finally, community health volunteers need to have a record and keep track of all pregnant women in the community to ensure that they seek early antenatal services.

Examining the 2021 Cash Value Benefit Increase and WIC Participant Food Purchases

IntroductionThe Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) provides nutritious foods to more than six million low-income families. In June 2021, WIC increased the amount of money provided for fruits and vegetables (FV), but studies have not investigated whether this increase changed WIC participant FV purchases. The objective was to estimate the association between the FV funding increase and WIC shopper FV purchases. MethodsThis evaluation uses longitudinal food transaction data from 496 stores in a grocery store chain in North Carolina between June 2020 and April 2022 and a propensity score weighted difference-in-differences (DID) approach to estimate the association between the FV funding increase and FV and other food group purchases. Analyses were conducted in 2023 and 2024. ResultsWIC shoppers’ WIC-eligible FV purchases increased by $12.4 per shopper per month (Adjusted Confidence Interval (ACI), $12.0 to $12.9) after the FV benefit increase, which was $9.3 (ACI, $8.7 to $10.0) more than non-WIC shoppers. The monthly volume and unique varieties of FV purchased also increased more among WIC shoppers relative to non-WIC shoppers (DID 67.1 ounces (ACI, 61.9 to 72.3) and DID 2.1 varieties (ACI, 2.0 to 2.3)). There were also increases in the volume of processed foods (DID 22.0 ounces (ACI, 17.2, 26.9)) and sugar-sweetened beverages (DID 49.1 ounces (ACI, 33.4, 64.9)) purchased among WIC shoppers relative to non-WIC shoppers. ConclusionsIncreased WIC FV funding was associated with greater FV purchases. Research is needed to understand the effects of this policy on total dietary intake.

Early care and education professionals’ perspectives on mealtime in the US and Taiwan

ABSTRACT Many children today are in full-time early care and education settings; they may obtain one-half to two-thirds of daily nutrient needs during their time at the centers. Because of that, early care and education professionals can play a key role not only to offer nutritious food but also to help children establish healthy eating habits. The purpose of this study was to explore 344 early care and education (ECE) professionals’ perspectives on feeding young children during mealtimes at center-based programs in the US and Taiwan. The results found both groups of professionals think it is important for children to have appropriate serving utensils for the food being offered, and menu planning is based on a nutritionally sound meal pattern. However, there are a few different perspectives between the US and Taiwan including whether children should be required to eat all the food on their plates and whether children should be quiet during mealtime. A list of recommended practices is provided for ECE professionals who feed young children with diverse backgrounds at mealtimes.

A stony track towards innovation in remote highland regions: agricultural intensification in the apricot sector of Northern Pakistan

BackgroundTraditional farming practices of remote highland regions are usually well adapted to the local agro-ecological and social conditions. There, introduced agricultural innovation geared towards sustainable intensification as a response to changing environments often faces multiple barriers. These may comprise limited market incentives for enhanced production, narrow pathways of knowledge transmission, and infrastructural hurdles. To quantify effects of innovation and sustainable intensification in enhancing smallholders’ livelihoods in the Karakoram Mountains of Northern Pakistan, the present study was conducted with 86 small-holder farmers. We chose interviewees who are involved in the cultivation, processing and/or trading of apricot (Prunus armeniaca L.), a traditionally important currently eroding fruit crop of the Central Asian highlands. By investigating the status quo of apricot production and producers’ innovative farming practices, we generated an intensification index based on simple agronomic indicators. Explanatory farm and framers’ characteristics, production characteristics, knowledge, and apricot management were tested for their predictive power.ResultsAlthough the data show low average profits of 3.8 US$ tree−1, we found that intensified apricot production can contribute to the provision of nutritious food and increased household income. Age and training of farmers were key factors fostering innovation, while lacking awareness of innovative practices was attributed to slow communication. Rejection of intensification was either due to low-value attribution towards apricot farming or risk aversion. Commonly adopted innovations, particularly sulfur drying, were either well integrated with traditional practices or characterized by low up-front costs and high returns on investment.ConclusionsManagement intensification may increase farmers’ incomes and retard abandonment of apricot farming and the consecutive loss of associated benefits, such as diversified farm output and improved ecosystem services.Graphical

Optimization of germinated cowpea flour ratios and extrusion conditions on the nutritional composition and sensory quality of Ethiopian emmer wheat-based extruded porridge

Childhood malnutrition is a major problem in developing countries, particularly in Ethiopia. This study aimed to create nutritious emmer wheat and cowpea extruded porridge with optimal macronutrient levels and sensory quality. Utilizing Design-Expert software, the effects of cowpea blending ratios (10–25 %), barrel temperatures (80–120 °C), and feed moisture content (22–26 %) were analyzed using a three-factor, three-level Box-Behnken design. Significant impacts on nutritional characteristics were observed, leading to the identification of optimal extrusion conditions (cowpea blend: 20.17 %, moisture content: 25.91 %, barrel temperature: 117.20 °C). Blending emmer wheat with cowpea flour significantly enhanced the porridge's color, taste, and aroma. The highest color intensity (4.36 %) was at 10 % cowpea and 22 % moisture processed at 100 °C. The best taste (4.41 %) was with 25 % cowpea and 22 % moisture at 100 °C, while the highest aroma was in blends with 10 % and 25 % cowpea at 100 °C. The control had the best mouthfeel (4.36 %), but a blend with 25 % cowpea, 24 % moisture, and 80 °C barrel temperature had the highest overall acceptability (4.31 %). The study highlighted the potential of these protein-rich porridge products to address protein-energy malnutrition, particularly in Ethiopia, by introducing awareness about the unique nutritional composition of Ethiopian emmer wheat and underutilized cowpea, thus creating a new market for nutritious food options.

SUBSISTENCE FARMER'S PRODUCTION DIVERSITY AND MARKET ACCESS: IMPACT ON RURAL WOMEN AND CHILDREN'S DIETARY DIVERSITY

Hunger and poverty are severe threats to developing nations like Pakistan. Rural people in developing countries are facing malnutrition and undernourishment due to low-income levels and limited access to nutritious food. Women's diets are the most crucial factor for their health and children. Increased dietary diversity is a significant approach to improving nutrition and health, and it can be enhanced by improving the production diversity among rural subsistence farming households. The study was conducted in four districts of the south Punjab region of Pakistan. Using the well-structured and pretested questionnaire, multistage stratified random sampling was employed to collect data from 600 rural households. The women's dietary diversity score, children's dietary diversity score, and production diversity score were calculated. The results indicate that women's dietary diversity is concerned with production diversity score; its interaction with market access, education, family size, and farming experience positively impacts dietary diversity. In contrast, the age of the respondent has a negative impact. The same association among factors was also observed for children's dietary diversity score. Based on the study results, it is recommended that there is a need to diversify the crops produced by small farmers, especially food crops so that they can get balanced food and not rely much on external purchases. Overall, the Government can play a crucial role by providing opportunities and facilities to grow non-conventional crops instead of conventional cash crops.

FOOD SECURITY: DEFINITION AND EVOLUTION OF THE CONCEPT

Objective. The objective of the article is to study the evolution of the concept of «food security» and to substantiate the feasibility of forming new approaches to its definition. Methods. The study uses general scientific and research methods: theoretical generalization and comparison (to summarize the definitions of approaches to understanding the essence of the concept of «food security» and changes in the definition of «food security» from the Food and Agriculture Organization (FAO), analysis and synthesis (to determine the factors influencing the change in the concept of «food security»), systematization of definitions (to determine similar views of scientists). Results. The article examines the concept of «food security» as an important socio-economic category that has been transformed over the millennia, reflecting the means of preserving humanity from hunger to meet individual needs at the present stage of development and summarizes its definition. Comparing the definition of «food security» according to the FAO and leading scholars such as Megan Carney, Raj Patel, Shenggen Fan and others, it is necessary to emphasize the areas in which this concept is considered and supplemented, namely social justice, economic development, sustainable agriculture, environmental sustainability, etc. Scientists emphasize that food security is not limited to physical access to food, but also includes the right kind of food, social justice in the distribution of resources and access to them, and the need to preserve the environment. That is, on the one hand, food security is a broad enough concept to be globally oriented, taking into account the needs and conditions of different countries and regions of the world, and on the other hand, at the individual level, it reflects physical, social, and economic access to safe and nutritious food for any person in any time of need, which meets dietary needs and food preferences, which, in turn, ensure an active, fulfilling and healthy life. Thus, the FAO's definition of food security is more general and globally oriented, while the views of the scientists considered in the research provide a more specific and comprehensive approach. In order to address the issue of food security effectively it is important to take into account not only physical access to food but also a wide range of social, economic and environmental factors.

Vegetable consumption and diet diversity among households with and without vegetable gardens in Quezon city, Philippines

BackgroundDietary diversity is key in determining the quality of a person’s diet by including theconsumption of several food groups. Vegetable gardening is a holistic approach toproducing nutritious food and reducing food insecurity. Higher vegetable consumption isclosely associated with better diet quality and dietary diversity score.ObjectiveThis study aims to analyze the vegetable consumption and diet diversity of householdswith vegetable gardens and households without vegetable gardens.MethodsThe study used a quantitative method and a descriptive and inferential research design.Given the specific profile of respondents, purposive sampling was employed. However,quotas per profile were set. The data were collected using quantitative tools such as guidedquestionnaires and a 24-hour dietary recall questionnaire.ResultsThe majority of the gardeners were female, ages 54 to 64, mainly living in the Barangay UPcampus, with high school as their highest educational attainment. The non-gardenerswere Vegetable gardeners who earned less than ₱20,000 compared to the non-gardenerswho earned. Vegetable gardeners were likelier to meet the recommended vegetableconsumption and had a higher Dietary Diversity Score.ConclusionsThe respondents who met the recommended vegetable intake of three to five servings weremostly vegetable gardeners. Thus, vegetable gardening aids in increasing the vegetableconsumption of households because of the accessibility they have to nutritious foodscompared to households that do not practice home gardening.

Knowledge and Documentation of Wild Edible and Non-Edible Mushrooms Used by the Local Communities of Jharkhand

The wonderful world of fungi has always fascinated the human race, by their appearances and characteristic nature. The word mushroom is used for fungi and moulds in French. Since ancient times, mushrooms have been regarded as a special kind of nutritious food. They are diverse in both their growing habitats as well as their medicinal and physiological benefits. Mushroom foraging has been practiced by humans for the same reason. The forest provides large and diverse options to the villagers in the form of varieties of wild edible and non-edible mushrooms. Wild edible mushrooms are very important in the food security of tribal groups throughout Jharkhand. The aim of this study is to produce a prior mushroom checklist based on the collection and document the edible and non-edible mushrooms from Jharkhand state which are collected during the rainy season by tribals for their livelihood.

Desserts Enriched with a Nanoemulsion Loaded with Vitamin D3 and Omega-3 Fatty Acids for Older People.

The food industry is challenged to develop nutritious and palatable foods that satisfy older people's needs. So, this work aimed to study the incorporation of nanoemulsions enriched with vitamin D3 and omega-3 fatty acids into two desserts (yogurt and fruit puree), characterizing their nutritional profile, viscosity, and color properties and evaluating their in vitro bioaccessibility and sensory response. The results showed that adding nanoemulsion modified the nutrition profile of desserts due to increasing lipids and calories. The desserts' physical properties were also affected, with a decrease in viscosity and a lightening of color. Regarding digestion, the enriched desserts presented a low release of free fatty acids (14.8 and 11.4%, respectively). However, fruit puree showed the highest vitamin D3 and omega-3 fatty acid in vitro bioaccessibility (48.9 and 70.9%, respectively). In addition, older consumers found this dessert more acceptable than yogurt due to the adequate intensity of its sensory attributes (aroma, flavor, sweetness, and consistency). Therefore, the fruit puree can be enriched with nanoemulsions loaded with vitamin D3 and omega-3 fatty acids to improve the bioaccessibility of lipid bioactive compounds and sensory performance, offering a health-enhancing option for older consumers.

Study on enhancement of poultry egg shelf life under room storage

Eggs are nutritious food commodities that are consumed all around the world. Freshness is a major contribution to egg quality. However, eggs are perishable and susceptible to quality losses, and contaminated with certain microorganisms during storage. Currently, there are very few companies such as Ba Huan, CP, and Dabaco in Vietnam operating technology for processing poultry eggs and most of the eggs are sold untreated (no washing or disinfection). The study aims to determine the effect of saline, hot water, and Litsea cubeba essential oil (EO) on the freshness of chicken eggs including weight loss, air cell size, Haugh unit, Yolk index, pH, total viable count properties and shelf life of eggs at 370C storage. The best preservation effect was found in the sample sprayed with L. cubeba EO at 4 mg/mL, followed by dipping in hot water at 650C for 90 s and dipping in saline solution at 0.9% for 30 s to maintain the freshness of egg. The EO-treated egg could remain at average quality for up to 16 days at 370C compared to 7 days of untreated sample. The obtained results demonstrated the potential application of natural products in food preservation.

Food Insecurity and Coping Mechanism During COVID-19 Pandemic: Evidence from Indonesia

This study provides empirical evidence with respect to identifying whether the coping mechanism adopted by households in Indonesia significantly influences food security during the COVID-19 pandemic. The data used was from the fourth round of high-frequency monitoring data of COVID-19 impact on households from the World Bank (www.microdata.worldbank.org), which was collected between November 3rd – 15th, 2020 through the phone-based survey. By employing the logit regression model and controlling for demography characteristics such as gender, age, and education level, this study confirms that reducing non-food consumption has been effectively lowering the probability of food insecurity in all forms of indicators, including “were hungry” (3.3 percentage points), “went without eating” (2.0 percentage points), “unable to eat nutritious food” (6.6 percentage points), “food shortage” (9.6 percentage points), and “eat less” (5.6 percentage points). Additionally, households who relied on saving had a lower probability of 13.7 percentage points of being unable to eat nutritious food, while households who received assistance from the government had a lower chance of 2.4 percentage points of experiencing hunger during the pandemic. This study emphasizes that temporary strategies or short-term coping mechanisms such as relying on support from relatives, taking loans, and engaging in additional income-generating activities, as well as reducing food consumption may not contribute effectively to food security, instead, these types of coping mechanisms may exacerbate food insecurity. The findings of this study offer several implications in regard to enhancing the capacity of households to cope with the difficulties during crises as well as policy implications to design effective interventions in dealing with future shocks.

Nature’s food – the contribution of edible insects to household nutrition and income in Western Kenya

Abstract This study investigates the nutritional contribution of insects to the diets and income of an entomophagous region in western Kenya. We used a random sample of households from two sub-counties in western Kenya and collected quantities harvested, consumed, and sold of three common insects (termites, dung beetles, and grasshoppers). We then estimated the nutritional composition from literature and determined the household nutrient requirements for proteins, vitamin A, iron and zinc to understand the contribution of insects. Insects were found to be a source of protein, vitamin A, iron, and zinc, with average contributions of 2%, 14%, 20% and 4% of the recommended (household) dietary intake of each nutrient, respectively. Households that earned income from insects had 24% higher household income compared to those that did not earn income from insects. The study further examined factors influencing the contribution of insects to diets and found that household size and wealth (measured by land size) have an inverse relationship with insect contribution to diets and income while attaining primary level of education and being a farmer as the main occupation are associated with a higher contribution of insects to diets. For future research, understanding factors influencing entomophagy is vital for promoting sustainable and nutritious food systems that incorporate insects as a viable protein source, particularly in regions where alternative protein sources are limited.

Haba and Huitlacoche, Nutritious Foods of Little Consumption

Haba and Huitlacoche, Nutritious Foods of Little Consumption

New perspectives on multiple fuel use: Energy flexibility in household cooking solutions in Tanzania

There is a tendency to approach multiple fuel use mainly as a problem. This has limited how it is understood and addressed. This article uses a mixed-methods approach to advance understandings of multiple fuel use. We apply social practice theory to analyse multiple fuel use through a survey (n = 354) and 32 qualitative interviews in peri-urban Dar es Salaam, Tanzania. We find multiple fuel use with charcoal to be common, mostly in combination with LPG. Cooking solutions are combined in a complementary manner for their material qualities, but also by social factors. Multiple fuel use enables effective use of different energy types, saving money, coping with low and fluctuating incomes, and securing household energy supply. Flexibility also helps women navigate time constraints and multiple responsibilities, cook for larger families, maintain food culture, and make nutritious food affordable. Characteristics such as income level and variability, housing type, family size and children's age, are analysed as social differences influencing cooking patterns. We find multiple fuel use to be more than simply “stacking” of new fuels: it is an expression of competence and innovation. Efforts for change must build on holistic understandings of people's lived realities and should acknowledge their competent ways of manoeuvring difficult life conditions to a greater extent. Continued use of polluting cooking solutions through multiple fuel use is a barrier to clean energy transition, but solutions are more likely to succeed if recognising the multiple reasons and benefits from practicing multiple fuel use, rather than focusing on its negative impacts.

Online Education on the Development of Functional Foods and the Nutrients Encapsulation

The modern society lifestyle triggers a tendency for people to consume fast food with high-calorie, low-nutrient, and low-fiber. Due to the COVID-19 pandemic, society is becoming more aware of maintaining health by consuming healthy and nutritious foods. Therefore, the target of this educational webinar program was educated individuals in the education sector, and they were expected to influence their surrounding communities to adopt healthy eating patterns through the consumption of functional foods. Oil-in-water (O/W) food emulsions such as milk, mayonnaise, and creamer are widely consumed in processed foods. The development of Fiber CrèmeTM creamer as a substitute for milk/coconut milk, which is low sugar, trans-fat-free, and high fiber, has been produced by PT. LNK to enhance the taste of processed foods and beverages. Compounds such as vitamins, minerals, and antioxidants can be encapsulated within the emulsion system, such as using Virgin Coconut Oil (VCO) in creamer products. This webinar was attended by 103 participants, with 80% coming from the education sector. The participants' high level of knowledge and awareness was reflected through online questionnaires and comments. This educational webinar encourages the community to sustainably enhance body immunity by consuming functional foods.