Taco Research Articles

Avaliação da adequação energética dos cardápios programados para a alimentação escolar

Introdução: O Programa Nacional de Alimentação Escolar busca, entre outros objetivos, atender às necessidades nutricionais dos escolares das diferentes modalidades de ensino durante sua permanência em sala de aula. Objetivo: Comparar os valores estimados para adequação do valor calórico total (VCT) dos cardápios da alimentação escolar de um município. Métodos: Foram incluídas no estudo as seis modalidades de ensino do município, e foram analisados 12 cardápios, totalizando 60 dias, através de duas tabelas de composição centesimal de alimentos, a fim de comparar as diferenças existentes nos valores fornecidos por cada uma delas. Os valores encontrados foram comparados com as recomendações por modalidade de ensino e faixa etária da Resolução CD/FNDE nº 26/2013 e categorizados em “adequado”, “acima” ou “abaixo” da recomendação. Resultados: Dos dias analisados pela tabela do IBGE, cinco semanas (41,7%) estavam com a média semanal do VCT adequada para o valor preconizado pelo FNDE. A média das semanas restantes ficou acima do recomendado (58,3%). Já de acordo com a TACO, nenhuma média semanal se adequou ao FNDE. Conclusão: A avaliação dos cardápios revelou predominantemente valores calóricos acima daqueles preconizados para a alimentação escolar. Sobressai-se assim a importância do nutricionista na alimentação escolar e, neste caso, na avaliação do programa, que requer respeito à cultura alimentar local, mas também a abordagem da alimentação como estratégia educacional.

Implications of two different methods for analyzing total dietary fiber in foods for food composition databases

Since 1989, total dietary fiber values in USDA databases were determined by the enzymatic-gravimetric (EGF) method (AOAC 991.43), where “fiber” is the residue remaining after samples are subjected to enzymatic treatments mimicking digestion. In 2009 EGF was modified to recover additional non-digestible components (e.g., galacto/fructo-oligosaccharides, polydextrose, resistant starch) (AOAC 2009.01, 2011.25) (mEGF). Limited mEGF data and high cost create a need to identify suitable foods for analysis. USDA’s National Food and Nutrient Analysis Program sampled suitable foods for analysis by EGF and mEGF. No detectable difference between EGF and mEGF was found in almonds, wheat bread, oatmeal cookies, tortilla chips, taco shells, kale, fast food French fries, or cooked dried pulses. mEGF exceeded EGF in uncooked dried pulses (5.4–10.5 g/100 g), raw potatoes (13.7 g/100 g), and cooked plantains (3.1 g/100 g), and slightly higher (0.7–2.2 g/100 g) in hummus, canned refried beans, prepared wild rice mix, and frozen raspberry berries, concentrate, and puree. Statistical power was hindered by high analytical uncertainty, especially for mEGF (up to 33% RSD), likely due to cumulative errors in the multiple steps comprising mEGF. mEGF analyses should focus on foods containing significant levels of fiber components not included in EGF, and reporting individual, particularly metabolically active, fiber components.

P97 - Examining Dinnertime Photos of Foods Served by Low-Income Families to Inform a Home Food Environment Checklist

Background (Background, Rationale, Prior Research, and/or Theory): The home food environment (HFE) plays an important role in food preferences, habits, and health as it encompasses foods recommended for a healthy diet as well as foods that should be consumed in moderation. There is a need for HFE assessments that adequately capture a wide spectrum of foods. Objective: To gain insight into foods that families are serving in the home and to modify the Home Inventory Describing Eating and Activity (Home-IDEA) checklist, a validated instrument for HFE assessment. Study Design, Setting, Participants, Intervention: Photographs from seven consecutive dinnertime meals low-income families (n = 29) in rural Colorado were used to identify present foods. Outcomes Measures and Analysis: Foods on the Home-IDEA checklist were dichotomously categorized as healthful (foods that meet the Dietary Guidelines for Americans, i.e. fruits, vegetables, and whole grains) or less healthful (foods high in sodium and solid fats and added sugars, i.e. chips, candy, and soda). Dinnertime photos were qualitatively analyzed to produce a list of foods available in the home environment. This was then compared with the Home-IDEA checklist. Results: Of 108 foods in the Home-IDEA, 68% (n = 73) represented healthful foods. With the remaining 32% (n = 35) representing less healthful foods. Data analyzed from the photos found 55 foods that were not captured by the Home-IDEA, a majority of which could be considered less healthful, i.e. canned soup, fried taco shells, and prepackaged baked goods. Conclusions and Implications: In its current state, the Home-IDEA is weighted toward capturing nutrient-rich foods in the HFE. Increased representation of less healthful foods will improve the assessment of HFE quality. HFE assessment tools are strengthened by using a variety of approaches to identify foods for inclusion like meal photography, diet records, or national databases in addition to encompassing dietary guideline recommendations. A mixed methods approach has the potential to yield more comprehensive tools for assessing the quality of the HFE. Funding: NIFA.

A Study of Using Mushrooms as a Plant-based Alternative for a Popular Meat-based Dish

Many diet-related chronic diseases are increasingly affecting to the health of the people all around the world because of their unhealthy dietary choices and habits. Nutritionists have suggested the consumers to change their food-intake patterns from the foods that contain high sugar, fat, salt and meat content to a more plant-based diet. Mushroom is one of the plant-based alternatives that can be used as a healthy substitute for meat and a mitigating agent for sodium reduction. Six beef taco blend recipes with different amount of meat, mushroom, and salt were evaluated by a group of 147 consumers, currently living in Northern California. Result from correlation analysis clearly revealed that the most important drivers of liking were flavor and texture. Appearance was not significantly correlated with overall liking. In general, consumers liked the samples without any salt reduction more than the samples with reduced salt. No meat substitute (100% beef), 50% and 80% meat substitute samples were all samples that received the highest degree of liking. The analysis of saltiness on Just-about-right (JAR) scale showed that 50% and 80% meat substitute samples were reported to have 60% just-right level of saltiness whereas 100% beef sample got only 48%. Four clusters were obtained from cluster analysis based on overall degree of liking. Consumers in the first cluster like 100% beef and 80% meat substitute samples. The second cluster was the largest cluster. They preferred to eat meat/mushroom blends. The third cluster was a group of plant based-diet consumers. They disliked 100% beef sample but liked all mushroom-based blends. The last cluster was a group of consumers who liked 100% beef sample most. Among all four clusters, this group of consumers tended to give lower hedonic scores all over samples than the others groups. These findings could be useful to devise culinary strategies and sensory insights to improve the flavor and consumer appeal of health-promoting plant-based foods without negatively affecting nutrition quality.

Awko Taco

Awko Taco

Monitoring sodium in commercial packaged and restaurant foods

As part of a collaborative initiative between USDA, CDC and FDA to monitor sodium in the US food supply, a systemic program to monitor commercial packaged and restaurant foods with added sodium is underway at Agricultural Research Service (ARS). It includes nationwide sampling and analyses of about 125 Sentinel Foods, identified by ARS scientists as primary indicators to assess changes in the food supply. An additional ~1200 foods that support the processing of dietary data in the national survey, What We Eat In America (WWEIA), NHANES are being monitored through review of the Nutrition Facts Panel. As of FY 2012, about 75% of the Sentinel Foods have been sampled and analyzed. Preliminary review of the data shows mixed trends in mean sodium content. For example, there were no significant changes for taco shells and fast food cheese and pepperoni pizzas, whereas thin crust cheese pizza increased by 10.7% (p=0.014). Reductions of 20–25% were seen in ketchup (p<0.005) and canned pasta with sauce (p=0.038). These updated data are publicly available for use by researchers and epidemiologists and released annually in the USDA National Nutrient Database for Standard Reference (SR) and biennially in the Food and Nutrient Database for Dietary Studies (FNDDS) for use in the WWEIA, NHANES.

Adverse transfusion reactions with respiratory symptoms

Background: Quite numerous cases of adverse reactions present with respiratory symptoms, TRALI, TACO and anaphylaxis being the most frequent severe reactions. In our study we describe TACO cases in Slovenia from 2003–2010. Methods: All reported adverse transfusion reactions with respiratory symptoms were analysed. Results: Of the 1,333 ATR reported, 104 cases (7.8 %) were assessed as serious. There were 38 (36.5 %) cases of allergy and anaphylaxis, 4 cases of TRALI (3.8 %), 33 cases of TACO (31.7 %). The number of reported TACO gradually increased from 2 cases in 2004 to 15 in 2009. It was found that 48 % of the reported TACO cases were lifethreatening. In 91 % of them, red cells were transfused. In 76 % of cases the patients were over 60 years of age. Conclusions: A significant proportion of ATR were those with dyspnea. Although in the period from 2003 to 2009, the number of reported ATR in Slovenia was on the increase, it is assumed that ATR with respiratory complications is still under-reported. In the last few years, a great percentage of red cell components was leukocyte depleted and male only fresh frozen plasma was made available for clinical use, which is an important reason for the low number of reported TRALI cases. TACO is quite a frequent serious ATR in Slovenia. Preventive measures need to be taken, such as the blood-product dose or infusion rate reduction in high-risk patients and improvement of patient monitoring during blood administration.

Come with Me to Taco Tuesday

Come with Me to Taco Tuesday

Preparation and characterisation of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odour

2-Acetyltetrahydropyridine is an important flavour constituent that imparts roasty, popcorn-like, and cracker-like odours to foods, such as bread, rice, popcorn, taco shells and tortilla chips. We postulated that the homologue with a formyl group in the C-2 position, 2-formyltetrahydropyridine, might have similar desirable odour qualities. Synthesis of this compound was performed by oxidation of 2-piperidinemethanol with silver carbonate supported on Celite®. This reaction produced a major volatile (46.9% of the total volatiles) with a retention index of 1023 on DB-1. GC–O revealed that the unknown had a strong cracker-like odour. The electron impact mass spectrum of the unknown had the following major ions: m/z 82, 111, 54, 68, 28, 43. The m/z 53–54 ratio and m/z 82–83 ratio were consistent with a 1,4,5,6-tetrahydropyridine ring structure. GC-FTIR of the unknown revealed an N–H stretching band at 3435cm−1 and a Fermi doublet at 2827 and 2713cm−1 that indicated the presence of an aldehyde. A strong carbonyl absorption band was present at 1703cm−1. The unknown was tentatively identified as 2-formyl-1,4,5,6-tetrahydropyridine, based on its retention index, odour quality, mass spectrum, and vapour phase infrared spectrum.

Innovative Renal Cooling Device for Use in Minimally Invasive Surgery

Over 58,000 patients suffer from renal cell carcinoma annually in the United States. Treatment for this cancer often requires surgical removal of the cancerous tissue in a partial nephrectomy procedure. In open renal surgery, the kidney is placed on ice to increase allowable ischemia time; however, there is no widely accepted method for reducing kidney temperature during minimally invasive surgery. A novel device has been designed, prototyped, and evaluated to perform effective renal cooling during minimally invasive kidney surgery to reduce damage due to extended ischemia. The device is a fluid-containing bag with foldable cooling surfaces that wrap around the organ like a taco shell. It is deployed through a 12 mm trocar, wrapped around the kidney and secured using bulldog clamps. The device then fills with an ice slurry and remains on the kidney for up to 20 min. The ice slurry is then removed from the device and the device is retracted from the body. Tests of the prototype show that the device successfully cools porcine kidneys from 37°C to 20°C in 5 minutes.

Recombinant Mycobacterium smegmatis expressing taco mRNA specific 10-23 deoxyribozyme mediate inhibition of taco expression in macrophage

Objective To construct a recombinant bacterial vaccine which can express specific 10-23 deoxyribozyme(DZ) in macrophage, identify the intracellular production of specific 10-23DZ and detect the activity of this recombinant bacterial vaccine on inhibiting the expression of TACO gene in macrophage.Methods The pSDE02 was obtained by inserting the replicon of Mycobacterium into pSDE01, a plasmid which can express 10-23DZ in eukaryotic cells. The expression sequence of DZ1, a 10-23DZ targeting the TACO mRNA of macrophage designed in our previous study was synthesized and inserted into pSDE02. The resulted plasmid was named pDZM01. pDZM01 was then transferred into Mycobacterium smegmatis by electroperation. The recombinant M. smegmatis, named rMs-DZ1 was screened on low-salt LB medium containing Zeocin and identified by Colony PCR. The targeted delivery property of recombinant M. smegmatis was observed by Ziehl-Heelson stain and GFP expression observation via fluorescence microscope. rMs-DZ1 was used to infect RAW264.7 cells and the expression of DZ1 in macrophage was identified by dot-blot assay. At 24 h and 48 h after infection, total RNA and proteins were extracted and the TACO mRNA and protein expression level was assayed by RT-PCR and western-blot respectively. Results Restrictive analysis and sequencing data showed that the Mycobacterium-eukaryotic cell shuttle plasmid pSDE02 and pDZM01 was successfully constructed. rMs-DZ1 was confirmed by colony PCR. When engulfed by macrophage, rMs-DZ1 would express DZ1 in RAW264.7 cells and inhibit the expression of taco gene. When compared to uninfected macrophage, rMs-DZ1 significantly reduced the taco mRNA by 67.90% and 57.14% and down-regulated the expression of TACO protein by 53.85% and 68.92% at 24 h and 48 h respectively. Conclusion A recombinant M. smegmatis vaccine was successfully constructed which could generate specific 10-23DZ in macrophage and inhibit the expression of target gene of interest. To our knowledge, this is the first bacterial vector which can express intracellularly 10-23DRz in targeted manner. This study may further prompt the feasibility of using 10-23 DNAzyme to achieve effective and targeted gene silence. Key words: 10-23 deoxyribozyme; Recombinant Mycobacterium smegmatis; Macrophage

Construction and efficacy study of a novel 10-23 deoxyribozyme expression vector

To construct a novel 10-23 deoxyribozyme (10-23DZ) expression vector, identify the intracellular production of specific 10-23DZ and its inhibitory effect upon the expression of TACO gene in macrophage. An oligonucleotide containing the primer binding sequence of mouse Moloney leukemia viral reverse transcriptase (MLV-RT), a multiple cloning site (MCS) and a stem-loop structure for termination of reverse transcription was designed and inserted into one MCS of plasmid pBUDCE4.1, downstream of the cytomegalovirus promoter (P(CMV)). The gene fragment encoding MLV-RT was inserted into another MCS of pBUDCE4.1, downstream of elongation factor 1alpha promoter (P(EF-1alpha)). The resulting plasmid was named pSDE01. Then pSDE01 was transfected into RAW264.7 cell and the expression of MLV-RT and the reverse transcriptase activity of expression product was identified by RT-PCR. To identify the cellular expression of 10-23DZ by pSDE01, a 10-23DZ targeting the TACO mRNA of macrophage was designed according to the predicted secondary structure of TACO mRNA. The expression sequence of designed 10-23DZ, DZ1, was synthesized and inserted into the MCS of ODN-PSL in pSDE01. The resulting plasmid, pSDE01-DZ1, was transfected into RAW264.7 cell and the expression of DZ1 was identified by PCR and dot-blot respectively. At 48 h after transfection of pSDE01 into RAW264.7 cells, total RNA and proteins were extracted and the TACO mRNA and protein expression level was assayed by RT-PCR and Western blotting respectively. Restrictive analysis and sequencing data showed that the 10-23DZ expression vector, pSDE01, was successfully constructed and could express MLV-RT with reverse transcriptase activity in cell. When transfected into RAW264.7 cells, pSDE01-DZ1 expressed DZ1 effectively and inhibited the expression of TACO gene. And TACO mRNA decreased by 77.7% (0.193 +/- 0.008 vs 0.864 +/- 0.005, P < 0.05) and TACO protein decreased by 73.3% (0.114 +/- 0.051 vs 0.427 +/- 0.043, P < 0.05). A novel expression vector capable of generating specific 10-23DZ in cells has been successfully constructed. And the intracellular product 10-23DZ may inhibit the expression of any target gene of interest.

TACOS wins Shogi Tournament

TACOS wins Shogi Tournament

The Globalization of Mexican Cuisine

AbstractThe international presence of Mexican cuisine has expanded tremendously since the 1960s. Before that time it was hard to find tacos or enchiladas outside Mexico or its former territory in the Southwestern United States, but Mexican restaurants and processed foods are now available around the world. This transformation has come about largely as a result of North American marketing of Tex‐Mex, which raises important questions for theories of globalization. This article begins by surveying the political and cultural economy of the early modern Columbian Exchange, the mechanization of tortilla production, and the incorporation of Mexican agriculture into international commodity chains. This is followed by an examination of ethnic stereotypes and the class position of Mexican food within the United States. The article concludes by considering ethnic fast food and the origins of the taco shell as a tool for rethinking McDonaldization.

Was the Taco Invented in Southern California?

This essay examines the history of the taco in Mexico and the United States as a way of shifting the focus of "McDonaldization" from technology to ethnicity. It begins with the origins of the taco in Mexico to show that it was a product of modernity rather than an ancient tradition transformed by Yankee ingenuity. It then examines patent records, cookbooks, and archival sources to demonstrate that all aspects of the Mexican American taco, including the pre-fried taco shell, were actually invented within the ethnic community. Indeed, new forms of tacos were one of the many ways in which ethnic women mediated the boundaries between Mexican family traditions and U.S. cultural citizenship. These sources also refute corporate hagiography attributing the fast food taco to Glen Bell, founder of Taco Bell. Finally, using GIS to map taco shops against tract-level census data, the essay concludes that non-ethnic fast food chains succeeded by marketing tacos as a form of exoticism or safe danger within the segregated landscape of 1950s Los Angeles.

TACOS WINS SHOGI TOURNAMENT

TACOS WINS SHOGI TOURNAMENT

Regulating the Regulators: The Increased Role for the Federal Judiciary in Monitoring the Debate over Genetically Modified Crops

I. INTRODUCTION II. DEVELOPMENT OF GENETICALLY ENGINEERED CROPS IN AMERICA III. REGULATORY AGENCY STRUCTURE A. The United States Department of Agriculture B. The Environmental Protection Agency C. The Food and Drug Administration D. An Incomplete Framework IV. CAUSE FOR CONCERN A. StarLink Corn B. Other Incidents' Of Contamination V. CENTER FOR FOOD SAFETY V. JOHANNS AND THE ROAD TO COME A. APHIS' Disregard of its Statutory Duties B. The Effect of Center for Food Safety VI. MOVING FORWARD I. INTRODUCTION Tom Latham comes home to his wife, Jackie, and his four-year old daughter, Riley. It was a miserable day at work, but all of the stress disappears once Tom sees his family and realizes that it is his favorite night of the week, taco night. They sit down to dinner and the family shares their stories of the day over some excellent food. After dinner, Tom relaxes on the couch and turns on the news. In the first story, the anchorman informs the viewers, brand taco shells are being pulled from the shelves today after it was discovered that corn that was only approved for use in animal feed found its way into Kraft's Taco shells. Officials say that the corn's effects on humans are unknown. Tom gets up, walks into the kitchen, and sure enough a box is sitting on the counter with Bell printed across it. Tom immediately becomes worried about the safety of his wife and young daughter. He wonders, How could unapproved food have ended up on the market? Isn't someone supposed to be regulating this stuff? (1) As technology continues to advance, there is a growing public debate about the safety risks and potential adverse health effects that could stem from the use of to alter crops. (2) There are various conflicting definitions of the term (3) For the purposes of this Note, the term biotechnology will be used interchangeably with the terms genetic engineering (GE) and genetically modified (GM), both of which refer to the [p]rocess by which DNA from one or more organisms is inserted into the material of a second organism so that the second organism (host) expresses new traits. (4) While there has been considerable public concern over the effects of altered crops on humans and the environment, the United States government has written off concerns about and continues to promote its application to crops. (5) Among potential consequences from using to alter opponents fear that these new plant varieties, or Frankenfoods as dubbed by some critics, (6) will produce allergens and result in insect immunities to pesticide. (7) Moreover, these critics fear that GM crops cultivated for pharmaceutical purposes, also known as crops, will cross-pollinate with plants intended for food crops and thereby contaminate whole harvests. (8) Were biopharmed crops to contaminate food it could yield disastrous economic and public health consequences. (9) If lucky, contaminated products would be quickly detected and destroyed. (10) However, if not discovered before distribution, products that are unapproved for human consumption and contain unknown effects on the human body could enter the food supply. (11) The United States would likely face floods of complaints from people claiming adverse health effects from consuming biopharmed crops and crop bans by nations that are concerned about biopharmed crops' effects on humans. (12) This is not to say that adverse health and environmental effects will necessarily follow from the use of biotechnology. Many altered crops may ultimately have enormous benefits and no social costs. (13) Amongst potential benefits, proponents of GE cite the potential for increased crop yields, reduced necessity for pesticides, more efficient farming practices, and increased shelf life of foods. …

Chico's Tacos

Chico's Tacos

Suitability of Real-Time Quantitative Polymerase Chain Reaction and Enzyme-Linked Immunosorbent Assay for cry9C Detection in Mexican Corn Tortillas: Fate of DNA and Protein After Alkaline Cooking

Alkaline-cooked corn, called nixtamal, is the basis for many traditional corn products such as tortillas, chips, and taco shells that are used widely in Mexico and Central America and in the preparation of snack foods that are consumed globally. To assess the effects of alkaline and thermal treatments on the detectability of DNA and protein for the presence of genetically modified sequences, various nixtamalized products were prepared from blends of conventional white corn containing 0.1, 1.0, and 10% transgenic corn (event CBH 351, StarLink). Real-time quantitative polymerase chain reactions (RTQ-PCR) and immunoassays were used to determine the cry9C gene and protein, respectively, in unprocessed corn kernels, freshly prepared alkaline-cooked and ground corn (masa), masa flour, tortillas prepared from masa by heat treatment, chips prepared from damp masa dough by deep frying, and from tortillas processed at high (200 degrees C) and low temperatures (70 degrees C). In spite of progressive degradation of genomic DNA during processing, RTQ-PCR genetic analysis allowed detection and quantification of the cry9C gene in all products prepared from 10, 1, and 0.1% StarLink corn, except deep-fried chips containing 0.1% StarLink. Enzyme-linked immunosorbent assays readily detected <1 ppm cry9C protein in all blends of unprocessed corn (10, 1, and 0.1% StarLink) as well as in nonfried tortilla and masa products. This technique was not suitable for thermally treated nixtamalized products containing <1% transgenic corn.

Willingness to Pay for Non‐biotech Foods in the U.S. and U.K.

This study uses closed‐ended and payment card formats to elicit willingness to pay for breakfast cereals made from non‐biotech ingredients. U.S. consumers were willing to pay a 10%∼12% premium to avoid biotech breakfast cereals, whereas U.K. consumers were willing to pay a 19%∼35% premium. Risk perceptions about agrobiotechnology proved to be an important factor shaping willingness to pay a premium for non‐biotech breakfast cereals. If consumers perceived risks to human health or environments from the use of biotechnology in crop/food production, or affiliated biotech foods unfavorably with morality or multinational corporations, they were more likely to pay a premium. Conversely, if consumers associated agrobiotechnology with various benefits (i.e., reduction in chemical use in crop production, mitigation of world food shortages, and improved nutritional content), they were less likely to pay a premium.