Meal Type Research Articles

Preoperative meal practices: An observational study

Background: In this era of enhanced recovery after surgery (ERAS), prolonged fasting has been discouraged. This study is an appraisal on the fasting practice in a tertiary hospital in India. Materials and Methods: Over a period of 1 year, 118 patients were taken into the study. The attending anesthesiologist noted the time of their last meal and the type of meal that was taken on the morning of surgery. Data were analyzed using STATA™ and Microsoft Excel version 2016. Results: Our study found that the fasting period for large and light meals was more and for clear fluids was 10.28 ± 3.63. For light meals and clear fluids, the fasting period was more than recommended. Conclusion: Prolonged preoperative fasting is still practiced despite existing guidelines. Prolonged preoperative fasting is still prevalent in today's era of ERAS. Education on the existing fasting guidelines and its implementation is needed.

Application of digital transformations of dietary microdata and factor analysis to study the nutritional patterns of breakfast and its significance in providing the nutritional value of the diet of adults

Eating disorders with skipping meals are considered as a risk factor for chronic non-communicable diseases. Frequent skipping of meals is associated with the risk of developing metabolic syndrome, type 2 diabetes, and obesity. Breakfast is considered to be the most important meal of the day. However, studies on the impact of skipping breakfast on the risk of overweight and obesity are highly controversial. The aim of this study was to analyze the prevalence of skipping the morning breakfast meal and its impact on the actual daily intake of nutrients and energy in the Russian adult population. Material and methods. The data from a sample survey of dietary intake conducted in 2013 by the Russian Federal State Statistics Service have been used. The analysis included adult respondents (19 years and older) in the amount of 163 000 people in 2 stages of the survey (in April and September). The dietary intake of all members of the surveyed households was studied using the 24-hour recall method. Since the survey questionnaires did not contain information about type of meals, therefore, with the help of binning in thзe SPSS program, time intervals of the maximum food energy intake by the respondents were established, which were taken as evidence of the main meals and snacks. Results. Of the main meals, the largest proportion of respondents skipped dinner (23.1%), then breakfast (13.0%), and the smallest proportion skipped lunch (5.7%).The proportion of men and women who skipped breakfast was 12.6 and 13.3%, respectively, a greater frequency of skipping breakfast was observed at a young age (19-30 years, 19.3%) and at an old age (75 years and older, 16.1%). With an increase in the average monthly income of a family, the percentage of those who skip breakfast increases. Adult members of families with many children (3 or more children), whose average per capita income is lower than those in families with 2 children, skip breakfast less frequently. The smallest share of people skipping breakfast was found in the North Caucasian and Southern districts, and the maximum in the Siberian and Far Eastern districts. Adults who skipped breakfast had a higher percentage of malnourished (BMI <18.5 kg/m2) and normal nutritional status (BMI 18.5-24.9 kg/m2). At the same time, the proportion of people who consumed breakfast was significantly higher in overweight people (25.0-29.9 kg/m2), and no differences were found among obese people. It is shown that skipping breakfast is accompanied by a decrease in the energy value of the daily diet by an average of 200 kcal. Despite the increase in the caloric content of the 2nd breakfast, afternoon snack and evening snack in absolute terms (р<0.01), there was no compensation for the loss of energy value in the absence of breakfast. A decrease in the absolute values of nutrient intake associated with a decrease in energy consumption was established. However, skipping breakfast showed a decrease in added sugar intake as a per cent of total calorie intake (12.1±8.6 vs 13.2±9.1%, р<0.01), while the contribution of other macronutrients to energy intake did not change significantly. In connection with the heterogeneity of the actual dietary intake of the population, factor analysis was used to describe the main food models of the breakfast using the principal component method. 6 factors were identified that determine the eating patterns of breakfasts and correlate with 2-4 individual food items of actual dietary intake. Conclusion. The results obtained are consistent in a number of positions with the literature data, in particular, indicating a decrease in daily energy consumption when skipping breakfast.

Nutritional profile and energy density evaluation of common traditional meals in Arabic Gulf region.

This study aims to describe the energy and nutritional profile of common traditional meals in Arabic Gulf countries and extrapolate the usefulness of evaluating their energy density (ED) level. An analysis of 155 traditional meals commonly consumed in Arabic Gulf region was performed. The meals were categorized into four ED levels based on energy content as kcal per gram of meal weight. The meals were further classified according to their usual consumption pattern for the analysis. The average percentage of macronutrient composition of the meals was 50% as carbohydrate (CHO), 18% as protein and 32% as fat. The majority of the meals were categorized as moderate energy density (MED) (55%) and about 38% of them were categorized as low energy density (LED), whereas less than 8% of the foods were categorized either as very low energy density (VLED) or high energy density (HED). ED value (kcal/g) for sweets (SW) was the highest (2.9 ± 1.3, Mean ± SD) compared to appetizers (APT) (1.9 ± 0.9), main dishes (MD) (1.7 ± 0.9), and side dishes (SD) (1.8 ± 0.9). A negative correlation (p=0.000) between moisture content and ED was found in all meal types. A significant positive correlation (p<0.05) was found between CHO content and ED of all meal types except MD. Protein and fat contents positively correlated with ED in all meal types. The study illustrates that the number of HED meals among the common traditional meals in Arabian Gulf region is very limited. The data also suggest that common traditional meals in Arabic Gulf region can be part of a balanced diet to control energy intake if sweets consumption has been avoided.

Pharmacokinetics of a Modified-Release Dexamphetamine Sulfate Formulation Following Single and Multiple Dosing in Healthy Adults: Comparative Bioavailability with Immediate-Release Dexamphetamine Sulfate, between Strengths, Assessment of Food and Meal Composition Effects.

A modified-release dexamphetamine sulfate formulation (DEX-MR) is under development for the treatment of attention-deficit/hyperactivity disorder. We investigated the bioequivalence of once-daily DEX-MR to twice-daily immediate-release dexamphetamine sulfate (DEX-IR) after single and multiple dosing and between strengths, and effects of food and meal types. Three randomized, open-label, crossover studies in healthy males were conducted. In the single-dose study, participants received DEX-MR 20 mg, DEX-MR 10 mg (20 mg dose), and twice-daily DEX-IR 10 mg under fasted conditions and after a high-fat, high-calorie breakfast. In the breakfast study, participants received DEX-MR 20 mg and twice-daily DEX-IR 10 mg after a normocaloric and a high-fat, high-calorie breakfast. In the multiple-dose study, participants received DEX-MR 20 mg and twice-daily DEX-IR 10 mg for seven days each. In the run-in period (five days), participants consumed a normocaloric breakfast; on profile days, participants consumed a normocaloric breakfast (day 6) or a high-fat, high-calorie breakfast (day 7). Once-daily DEX-MR at a dose of 20 mg was bioequivalent to twice-daily DEX-IR 10 mg after single dosing under fasted and fed conditions and after multiple dosing under fed conditions. DEX-MR 10 mg and DEX-MR 20 mg were bioequivalent when administered as a single 20 mg dose. Food slightly reduced the rate and extent of absorption of DEX-MR and delayed the time to peak plasma concentration (tmax) by approximately two hours compared to the fasted state. Bioavailability of DEX-MR was comparable under different meal conditions (normocaloric vs. high-fat, high-calorie breakfast) both after single and multiple dosing. Bioequivalence of once-daily DEX-MR and twice-daily DEX-IR was established. 1×2 DEX-MR 10 mg was bioequivalent to 1×1 DEX-MR 20 mg. DEX-MR should be administered with/after a meal to achieve the targeted pharmacokinetic profile (delayed tmax). Bioavailability of DEX-MR is not affected by meal composition (i.e., fat and caloric content).

Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method

We investigated the concentrations of halogenated flame retardants (HFRs), which include hexabromocyclododecanes (HBCDDs), polybrominated diphenyl ethers (PBDEs), and dechloranes and related compounds (DRCs), in 25 typical ready-made boxed sushi meals (each divided into seafood and non-seafood portions) using a developed simultaneous analytical method involving accelerated solvent extraction and gel permeation chromatographic separation. The developed method yielded good recoveries of surrogates (72–122 %). HBCDDs, PBDEs, and DRCs were detected in all seafood portions. While DRCs were also frequently detected in non-seafood portions, HBCDDs and PBDEs were hardly detected. The estimated dietary intakes of HBCDDs, PBDEs, and DRCs from boxed sushi meals were well below the corresponding health-based guideline values. In conclusion, our study suggests that the intake of HFRs from boxed sushi meals poses low concern for consumer health and that the developed simultaneous analytical method is highly useful for determining HFRs in seafood-based meals.

Association between diet quality and type of meal companion: the 2013-2015 Korea National Health and Nutrition Examination Survey (KNHANES).

A meal companion is an important social determinant of eating behaviors and is related to what and how much a person will eat within the social context. This study examined the difference in diet quality according to the type of dining companion. This study included 15,074 adults (6,180 men and 8,894 women, ≥ 19 years) who participated in the 6th (2013-2015) Korea National Health and Nutrition Examination Survey. Korean Healthy Eating Index (KHEI) scores were calculated using the food frequency questionnaire data. Survey multivariate linear regression analysis was used to assess the association of dining companions (ordinary type, eating with family members, eating alone, and eating with others) and the total and component scores of KHEI. People who exclusively ate with someone other than family or exclusively ate alone had lower total KHEI scores in both men (57.23 ± 0.67, 58.56 ± 0.73 vs. 62.71 ± 0.26) and women (57.6 3±0.97, 63.89±0.58 vs. 65.79±0.22) compared to people with the ordinary type (all P < 0.05). Both men and women who ate exclusively with someone other than family had lower KHEI component scores for breakfast, whole grains, and fruit, excluding juice, compared to the ordinary type and family eating group. Compared to the eating alone group, the component scores for breakfast and whole grains were lower in the eating with others group. The diet quality differed according to the meal companion type. People who always ate with someone other than family members and men who ate alone showed lower diet quality scores than the ordinary type. More research will be needed to improve their adherence to dietary recommendations.

Replacement of Fish Meal with Fermented Soybean Meal in Fish Feed: A Review

Soybean meal is a source of vegetable protein to replace fish meal which is widely used because it has a high protein content (26.7 -65.5%), balanced amino acids and easy to find compared to other plants. Besides being high in protein, soybean meal also contains anti-nutrients which can inhibit growth, feed effectiveness, and lower nutrient utilization in fish. So it is necessary to process feed ingredients to remove anti-nutritional content. Fermentation can be a solution for utilizing soybean meal by reducing the anti-nutrient content and crude fiber to produce components that can be utilized properly, such as protein, β-glucan, vitamins, mannan oligosaccharides, organic acids, and antibiotics. The type of fermented soybean meal that is widely used is Bacillus spp., Aspergillus spp., Lactobacillus spp., and yeast. The purpose of this literature review study was to determine the effect of replacing fish meal with fermented soybean meal in fish feed. Several types of fish that have been fed using fermented soybean meal include seabasses, green snapper, mud grouper, rainbow trout, pomfret star, tilapia, and turbot. Fermentation of soybean meal to fish can increase growth rate, gut morphology, gut microecology, feed digestibility, feed preferences, fish innate immunity and produce antimicrobial peptides. Soybean meal fermentation as a substitute for fish meal has been shown to have a good effect on fish so that it can continue to be developed to increase the utilization of soybean meal.

An overview on the types, applications and health implications of fat replacers.

Driven by the demand of consumers for low-fat foods, the field of fat replacers has made a tremendous breakthrough over the past decade. A fat replacer is a substance that replaces whole or part of the fat in food while asserting the same physiological properties. Based on the source, fat replacers can be carbohydrate, protein or lipid-based. They serve two major purposes in food viz. reducing the calorie content and amount of fat used in the preparation of food products as well as impart fat-like properties. Fat replacers exhibit its functionalities by providing texture, acting as stabilizers, emulsifiers, gelling and thickening agents. It is crucial to select the proper kind of fat replacer because fat functionality varies considerably depending on the meal type and the formulation. Evidence suggests that reducing fat intake can help in controlling body weight and the risk of diseases like type-2 diabetes, hypertension and cardiovascular disease. Consumers should not be misled into believing that fat and calorie-reduced foods may be consumed indefinitely. Fat replacers are most beneficial when they aid in calorie control and promote the consumption of meals that provide essential nutrients. This review aims to provide a deep insight into the fact that fat replacers can be utilized in various food commodities in order to meet the dietary guidelines for reducing fat intake with a healthy lifestyle and prudent dietary approach.

Efficacy of Manjisthadi Yoga in Paracetamol induced Hepatotoxicity in Wistar Rat

The liver is one of the most essential organs in the body, as it regulates a variety of physiological functions. It plays a role in metabolism, secretion, storage and among other things. It has a high ability for detoxication and the creation of beneficial principles. A nutritious meal is essential for developing tissue and cells, however nowadays people avoid eating healthy meals in favor of fast food to save time and money. This junk food is jam-packed with pollutants like phthalates that are bad for the body, as well as excessive amounts of sugar, salt and trans-fat. Numerous metabolic illnesses and systemic issues like obesity, diabetes and liver disease are caused by them. This type of meal or cuisine is referred to as Viruddha Aahara in Ayurveda. Viruddh Aahara, when consumed in excess, agitates the Doshas at their locations and remains in the body, blocking channels (Strotoavrodha). This block prevents nutrients from reaching the Dhatus (tissue) and many Dhatujanya Vikara develop as a result. As a result, hepatotoxic chemicals' injury to the liver has serious consequences. Toxic substances, excessive alcohol intake, virus infections, medicines such as paracetamol, antibiotics and autoimmune disorders are the main causes of liver damage. Taking the all the above facts in consideration the selection of the study has been done.

Glucagon-like peptide-1 secretion in people with versus without type 2 diabetes: a systematic review and meta-analysis of cross-sectional studies

Aims/HypothesisThe aim of this systematic review was to synthesise the study findings on whether GLP-1 secretion in response to a meal tolerance test is affected by the presence of type 2 diabetes (T2D). The influence of putative moderators such as age, sex, meal type, meal form, and assay type were also explored. MethodsA literature search identified 32 relevant studies. The sample mean and SD for fasting GLP-1TOTAL and GLP-1TOTAL iAUC were extracted and used to calculate between-group standardised mean differences (SMD), which were meta-analysed using a random-effects model to derive pooled estimates of Hedges' g and 95 % prediction intervals (PI). ResultsPooled across 18 studies, the overall SMD in GLP-1TOTAL iAUC between individuals with T2D (n = 270, 1047 ± 930 pmol·L−1·min) and individuals without T2D (n = 402, 1204 ± 937 pmol·L−1·min) was very small, not statistically significant and heterogenous across studies (g = −0.15, p = 0.43, PI: −1.53, 1.23). Subgroup analyses demonstrated an effect of assay type whereby Hedges' g for GLP-1 iAUC was greater in individuals with, versus those without T2D when using ELISA or Mesoscale (g = 0.67 [moderate], p = 0.009), but not when using RIA (g = −0.30 [small], p = 0.10). Pooled across 30 studies, the SMD in fasting GLP-1TOTAL between individuals with T2D (n = 580, 16.2 ± 6.9 pmol·L−1) versus individuals without T2D (n = 1363, 12.4 ± 5.7 pmol·L−1) was small and heterogenous between studies (g = 0.24, p = 0.21, PI: −1.55, 2.02). ConclusionsDifferences in fasting GLP-1TOTAL and GLP-1TOTAL iAUC between individuals with, versus those without T2D were generally small and inconsistent between studies. Factors influencing study heterogeneity such as small sample sizes and poor matching of groups may help to explain the wide prediction intervals observed. Considerations to improve comparisons of GLP-1 secretion in T2D and potential mediating factors more important than T2D diagnosis per se are outlined. PROSPERO ID: CRD42020195612.

The effect of fermented rapeseed meal on production performance, egg quality and hatchability in broiler breeders after peak production

ABSTRACT 1. This experiment was conducted to evaluate the effects of replacing soybean meal (SBM) with different levels of rapeseed meal (RSM) or fermented rapeseed meal (FRSM) on performance, egg quality and hatchability in broiler breeders. 2. RSM was fermented with Bacillus subtilis and Aspergillus niger for 25 d. A total of 140 Ross 308 broiler breeder hens (52 weeks old; 20 per treatment, four hens per cage replicate) were assigned to seven dietary treatments in a completely randomised design involving a control (maize-SBM diet) and a 2 × 3 factorial arrangement, consisting of two types of meal (RSM and FRSM) and three replacement levels (33%, 66% or 100%) for SBM, with one cockerel housed within each cage replicate for 12 weeks. 3. Fermentation increased the population of lactic acid bacteria and crude protein and decreased pH, dry matter, crude fibre and anti-nutrients in FRSM meal compared to RSM (P < 0.05). 4. Body weight gain and egg weight were not affected by RSM or FRSM. Feeding FRSM compared to RSM increased egg production and egg mass (P < 0.05). FRSM or RSM at the level of 100% significantly decreased egg production and egg mass compared to the control group (P < 0.05). Neither types of meal nor levels of replacing significantly affected egg quality variables except eggshell strength. Yolk colour in all experimental treatments was significantly higher than the control group (P < 0.05). By increasing the level of RSM or FRSM in the diet, hatching rate and chicken weight decreased (P < 0.05). 5. Microbial fermentation improved the nutritional value of RSM which could be used to replace SBM with RSM or FRSM at levels lesser than 66% as a suitable protein alternative for broiler breeders.

Relative validity of the online Meal-based Diet History Questionnaire for evaluating the overall diet quality and quality of each meal type in Japanese adults.

The aim of this study was to examine the relative validity of the online Meal-based Diet History Questionnaire (MDHQ) for assessing the overall diet quality and quality of each meal type (breakfast, lunch, dinner and snacks). In total, 222 Japanese adults (111 for each sex) aged 30-76 years completed the online MDHQ and then the 4-non-consecutive-day weighed dietary record (DR). The diet quality was assessed using the Healthy Eating Index-2015 (HEI-2015) and Nutrient-Rich Food Index 9.3 (NRF9.3). For the HEI-2015, compared with the DR, the MDHQ provided high median values for breakfast (in women only) and dinner and low median values for snacks. There were no significant differences observed for overall diet and lunch. For the NRF9.3, the MDHQ provided higher median values for breakfast and dinner and a lower median value for overall diet than the DR in women, with no significant differences for lunch and snacks. In men, no significant difference was observed, except for overall diet (the MDHQ providing a lower median value). For the HEI-2015, median Spearman correlation coefficient was 0·43, with a range from 0·12 (snacks in women) to 0·68 (breakfast in men). For the NRF9.3, median Spearman correlation coefficient was 0·47, with a range from 0·26 (snacks in men) to 0·65 (breakfast in men). Bland-Altman plots showed wide limits of agreement and, in some cases, proportional bias. In conclusion, the online MDHQ showed an acceptable ability for ranking individuals according to the quality of overall diet, breakfast, lunch and dinner, but not snacks.

The ultra-processed food content of school meals and packed lunches in the UK, 2008–17: a pooled cross-sectional study

BackgroundBritish children have the highest ultra-processed food (UPF) intake in Europe, concerning as UPF is linked to adverse health outcomes. Schools are a potential setting for intervention, yet the rate of UPFs consumed at schools is currently unknown. This study aimed to describe the UPF content of school food in the UK and to explore differences in UPF content by meal type (school meals and packed lunches [food from home]) and children's household income. MethodsWe performed a pooled cross-sectional analysis of 1895 primary school children (aged 4–11 years) and 1408 secondary school children (aged 11–18 years) using data from the UK's National Diet and Nutrition Survey (from Feb, 2008, to June, 2017). Student's meal type was recorded using food diaries. UPF intake was defined using the NOVA food classification system. Income was measured through interview. We used quantile regression models to assess the association between meal type and lunchtime UPF intake (by both the percentage of calories and weight). We stratified models by school phase (primary or secondary) and interacted meal type with income. FindingsThe majority of schoolchildren's lunch was defined as UPFs, with secondary school children having higher median intakes of UPFs than primary school children (78% kcal [IQR 58–95] vs 73% kcal [55–86). School meals were associated with a lower median UPF intake than packed lunches for primary school children (61% kcal [IQR 44–75] vs 81% kcal [71–91]) and for secondary school children (70% kcal [IQR 48–89] vs 84% kcal [65–99]). Results were similar when UPFs were analysed as a percentage of the total weight of lunch. Overall, income was inversely associated with UPF lunch content. However, in primary school children, there was no significant association between percentage of UPF content of school meals by weight. InterpretationIn the first nationally representative study, we showed that UK school children have a high intake of UPFs at lunch. UPF intake was increased in children who consumed packed lunches, secondary school children, and children of a lower income. School meal procurement policies must be re-evaluated to protect children from high UPF intake. FundingThis study was funded by the National Institute for Health Research School for Public Health Research.

Results from in vitro and in vivo studies evaluating the bioavailability, effects of food, and administration as crushed tablet suspension on vericiguat pharmacokinetics

ObjectiveThis article describes in vitro and in vivo studies that aimed to further characterize the biopharmaceutical properties and pharmacokinetic (PK) profile of vericiguat and to guide dosing recommendations.MethodsFive open-label, phase I studies characterized the biopharmaceutical aspects of vericiguat, including absolute bioavailability, bioavailabilities of different formulations, dose proportionality, and food effect. Area under the curve (AUC) and maximum plasma concentrations (Cmax), determined by a noncompartmental analysis, were compared by analysis of variance, and a mixed-effects power model was used to assess dose proportionality. The effect of food on the dissolution of vericiguat was evaluated in vitro using media simulating the gastrointestinal tract under fed and fasted conditions. In vitro dissolution of intact vs crushed vericiguat tablet was assessed in quality control medium (HCl at pH 2), acetate buffer at pH 4.5, and phosphate buffer at pH 6.8.ResultsDissolution of vericiguat increased under fed conditions. In healthy subjects, exposure (AUC and Cmax) increased ~ 40% with food vs fasted state (10 mg intact tablet) confirming a food effect on vericiguat bioavailability. Interindividual variability in exposure decreased ~ 20%, irrespective of meal type. Absolute bioavailability of vericiguat 10 mg (intact tablets, fed) was 93%. Vericiguat 2.5–10 mg demonstrated dose proportionality (intact tablets, fed) in healthy subjects. Dissolution studies showed no differences between the formulations, and this was confirmed with in vivo studies.ConclusionVericiguat tablets should be administered with food and may be crushed for patients who have difficulty swallowing.Graphical

Data from an online survey on lentil consumption practices in France in 2022

In a context of transition towards plant-based protein diet, a survey aiming to collect the lentil consumer practices in France in 2022 was performed. There were 607 responses to the survey, of which a large majority (556) were lentil consumers. Amongst those, 283 people indicated that they currently eat more lentils than 5 years ago. The questions were related to type of lentil meals, frequency of consumption, type of preparation, storage duration once cooked etc. (Table 1). There were also general questions on age, gender and region. The survey may be used to obtain information on what type of lentils is consumed (and how often) in France, how it is cooked and stored. This information may be then plugged into a food safety risk assessment to refine, for instance, a microbial exposure model. In particular, of the 21 questions asked, four were about possible leftovers and their duration and two about cooling practices for hot meals. This information is crucial for lentils because consumer information about legumes, especially those prepared at home, is still scarce.

Postprandial glucose variability in type 1 diabetes: The individual matters beyond the meal

AimTo explore intraindividual (between-meals) and interindividual (between-subjects) variability of postprandial glucose response (PGR) in type 1 diabetes (T1DM). MethodsData were taken from five cross-over trials in 61 subjects with T1DM on insulin pump wherein the effects of different dietary components or the intraindividual-variability of PGR to the same meal were evaluated by CGM. Predictors (type of meal or nutrient composition) of early (iAUC0-3h), late (iAUC3-6h), total (iAUC0-6h), and time-course of postprandial blood glucose changes (iAUC3-6hminus0-3h) were evaluated using two mixed-effect linear regression models considering the patient’s identification number as random-effect. ResultsHigh-glycemic-index (HGI) and low-glycemic-index meals were the best positive and negative predictors of glucose iAUC0-3h, respectively. A Low-Fat-HGI meal significantly predicted iAUC3-6hminus0-3h (Estimate 3268; p = 0.017). Among nutrients, dietary fiber was the only significant negative predictor of iAUC0-3h (Estimate −550; p < 0.001) and iAUC0-6h (Estimate −742; p = 0.01) and positive predictor of iAUC3-6hminus0-3h (Estimate 336; p = 0.043). For all models, the random-effect patient was statistically significant (p < 0.001 by ANOVA). ConclusionBeyond the meal characteristics (including glycemic index, fat and fiber content), individual traits significantly influence PGR. Specific interindividual factors should be further identified to properly predict glucose response to meals with different composition in individuals with T1DM.

Nutritional Assessment of Hospital Meals by Food-Recording Applications.

Mobile food records are currently used to determine the nutrition of healthy subjects. To determine the accuracy of such records, we evaluated the nutritional composition of a test meal (noodles and fruit juice) and a hospital meal (Japanese set meal) using two types of mobile food records. Eighteen healthy subjects (2 males and 16 females) were enrolled. Using these diets and validated nutrient-composition information, we evaluated the accuracy of the dietary assessments made by two dietary-record applications, Asken® and Calomeal®, over 5 days. For the test meal, the values provided by the two applications were close to the actual values. In contrast, for the hospital meal, the values provided by the two applications were approximately 1.5 times higher than the actual values. A linear-mixed-model analysis showed that the total energy, carbohydrate, and salt contents were significantly overestimated in the hospital meal. Protein also tended to be overestimated, while the fat content was not significantly overestimated. Furthermore, the total energy and fat contents increased significantly over time. No association with age was observed. A comparison of the coefficients of variation (CVs) for each nutrient in the hospital meal indicated that the fat levels were significantly higher than those in the test meal. In conclusion, the accuracy of mobile food records depends on the type of meal. Our data will provide lessons for the use of meal-recording applications in special cases, such as hospital food.

Do meal boxes reduce food waste from households?

Household food waste is determined by a complex set of routinized behaviors, and disruption of these routines may allow for a decrease in this vast amount of food waste. The current study examines such a disruption of household routines: the meal box. The potential of meal boxes to diminish different types of household food waste is investigated for the first time, across different countries. After providing a framework comparing the effects of different types of meals on food waste, we subsequently examine the effects of subscription-based food supply (i.e., meal boxes) on total meal waste as well as on the different types of food waste: preparation, cooking, and plate waste. Our dataset contains 8747 meal observations from 955 households in six countries. Results from a Bayesian multilevel hurdle-lognormal model with random intercept show that, overall, meal boxes reduce total meal waste in comparison to traditionally cooked dinners (38% reduction). Meal boxes especially lower the occurrence and amount of pan-and-pot food that is wasted (i.e., cooking waste), and also lower the amount of meal preparation waste, yet lead to a higher occurrence of both preparation and plate waste compared to traditional meals. This shows how differences between meals affect household food waste, something that has received little prior research attention. Furthermore, whereas most prior research has focused on overall household food waste, our study illustrates that distinguishing between different types of household food waste can provide important new insights.

A new perspective on meals as part of an Optimized Mixed Diet for children and adolescents.

ObjectivesTo show by the example of the Optimized Mixed Diet (OMD) for children and adolescents in Germany, how the different food and nutrient profiles of the traditional daily meals complement each other to achieve daily nutrient intakes that meet the Dietary References V.MethodsThe 7-day menu plan of the OMD with the usual 5 daily meals in Germany was used. The total nutrient intake from all meals was compared with the nutrient references. Then the composition of the meals was optimized.ResultsAlthough the cooked meal (lunch) provides only 25% of the daily energy intake, it is relatively rich (>25% of the daily intake) in most vitamins and minerals, which distinguishes it from the other meals. The cold main meals (breakfast, dinner) are rich in calcium and vitamin B2, due to the preferential use of milk in these meals. The two snacks each provide 12.5% of the daily energy intake.Discussion and conclusionPeople eat foods but not nutrients and they eat foods as meals; this holds especially true for children and adolescents. A well-calculated menu plan can assure the nutrient adequacy of an OMD where the different food and nutrient profiles of the meals complement each other in a modular system. Guidelines for meals could facilitate flexible coordination of family meals and meals in childcare centers and schools. Different meal types set varied stimulus patterns at different levels (neurocognition, emotion, digestion), which may open up long-term health benefits.

Dissolved Organic Matter Features in Black Soldier Fly Larvae Frass Derived From Two Types of Meat and Bone Meals with Straw Amendments

Dissolved Organic Matter Features in Black Soldier Fly Larvae Frass Derived From Two Types of Meat and Bone Meals with Straw Amendments