Current Research in Food and Nutrition

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Previous exploratory work has indicated that flavour characteristics can influence consumer enjoyment of foods, and reducing the fat content of foods can adversely affect flavour characteristics in comparison with those of full-fat equivalents. Notes the systems put in place by Nestlé and J.

At the same time the more mainstream lines or burger and pizza chains are responding to the demands of the more health conscious consumer by offering nutritional information and products with a healthy image. Concludes that the competition between fraudsters and the food and drinks industry is likely to increase in the future, especially as the threat to consumer safety becomes more apparent. It consolidates the logical fields of nutrition and dietetics. A product of these characteristics cannot be launched for all the markets at the same time, and under the same conditions.

Nutrition & Food Science

Drawing on contributions from worldwide sources, it provides an invaluable source of up-to-date information for nutrition educators. The data used in the calculation may not be exhaustive. The moisture content varied from 2. Aflatoxin B1 was found in 64. Aflatoxins B2, G1 and G2 were detected in 26. Purpose - Nutraceuticals which have nutritional and therapeutic properties cannot be consumed directly due to their off flavor hence, a carrier in the form of microcapsules may be a better option for their application in foods. The purpose of this paper is to describe the preparation of nutraceutical barriers as microcapsulels. These concentrates were further purified, enriching active ingredients using column chromatography to remove hydrocarbons, gums and other non-polar inactive materials. These purified concentrates were subjected for sesamol, tocopherol, polyphenol and ß-carotene estimations. Subsequently, they were converted into microcapsules using spray drying, inclusion complexation and liposomal entrapment techniques. Findings - The scanning electron microscope image of the spray-dried nutraceutical concentrates isolated from sesame seeds showed that microcapsules were spherical in shape with 5-25. Thickness of the wall was found to be 2-5. Sesamol, tocopherol, polyphenol and ß-carotene found to be ranging between 35,600 and 0; 14,520 and 890; 35,800 and 5,900 and 890 and 290. The encapsulation efficiency of spray drying, inclusion complexation and liposomal entrapment was 75. The moisture content of the powders were found to be between 4 and 5 percent. The difference between the highest and the lowest moisture content at each relative humidity was about 0. The percent nutraceutical concentrate adhering to the surface of granules during above encapsulation ranged between 1 and 5. To carry the nutraceuticals to the site of delivery in intact form, nutraceutical carriers are inevitable. This paper describes how to prepare nutraceutical carriers as microcapsules by using spray drying, complexation and liposome entrapment procedures to obtain stable granules which can be used in food applications. The aim of this study is to investigate the prevalence of appetite-related, emotional and physical symptoms in a group of menstruating females. A total of 20 Caucasian females, aged 17-24 years, completed a specifically designed menstruation symptoms diary for one cycle length. The findings of the study indicate that changes in appetite and physical and emotional symptoms accord with hormonal changes in the premenstrual and bleed phases of the cycle. The implication of using a daily diary to identify symptoms demonstrates a record of the individuals. The prevalence of appetite-related symptoms was reported in the diaries but the quantity of food and drink consumed, and therefore energy intake could not be established for any of the endocrine phases. Conducted on a very small scale this study can be considered as being a pilot for a more rigorous investigation into the understanding of diet in the identification and management of premenstrual syndrome. This paper aims to review the evidence from these studies. The majority of cases are sporadic and often the source of contamination is unknown. This study investigates the possibility that the home environment, which has previously been found to be the most common place of contamination for other bacteria, also provides a reservoir for human infection by Listeria monocytogenes and other Listeria spp. Purpose — This short paper seeks to examine some concepts on food and happiness. Findings — While there is relatively little information on food and happiness in the literature, some conclusions on food and happiness could be made. Outlines the main proven dietary links for various forms of cancer — breast, colorectal, lung, prostate, bladder, gastric, cervical and ovarian, endometrial, pancreatic, oesophageal, laryngeal, oral and pharyngeal, testicular and melanoma. During the last ten years or so people have become more aware of the importance of fibre in the diet. Dietary fibre is the term used to describe those parts of plants, both vegetables and cereals, which are not absorbed from the gut. Fibre used to be thought of as unimportant and unnecessary. People have developed a liking for refined, easy to cook, quick, convenience foods which have had most of the fibre removed and so contain very little. Dietary fibre is basically the structural part of the plant cell, the cell wall that holds the cell together and enables cells to sit on top of one another to form the plant tissues. Inside the cell is the sap and food stores of the plant. When the pectins and celluloses forming the wall are removed the sap and food stores are left. The primary current research in nutrition and food science, ethanol, and its effects in man have been of considerable interest since ancient times. In recent years, for social, scientific, medical and legal reasons, even greater attention has been focused on the problems of alcohol drinking, its metabolism, pathology, and effects on physical and mental behaviour. Man is foremost a creature of habit and strong beliefs and disbeliefs. Some of these are part of our inheritance and some are formed and formulated by us as environmental reactions. In each part of the world food trends vary considerably. They do so because the underlying causes vary. A country experiencing a large population explosion will go a different way to one of moderate population growth. Large immigration will influence the pattern; also great differences in the social strata have considerable effects on the lines of development. In spite of the unpleasant taste of many of these heavily mineralised waters, they were 'taken' in liberal quantities, probably in the belief that anything which tasted so horrid was bound to be good for one. The body has constant need for energy in current research in nutrition and food science the same way as any piece of complicated machinery and yet the process of providing this energy in the form of food involves far more than the mere ingestion of calories. Most of us appreciate that we can derive great pleasure from eating and drinking those things which we like and that, equally, however nutritious we know them to be or are informed of the fact on the label we quickly lose interest or indeed entirely reject those food products which are not pleasing or do not stimulate the appetite. In other words, given a free choice we are generally discriminative and select those foods and drinks which give us most pleasure. However, we must also recognise that the majority of us try to live our lives with the least effort and as discrimination involves effort it is not surprising that a large majority of consumers approach the selection and appreciation of food at best subconsciously or even, with the ever increasing pressures of today, unconsciously. The perceived need to reduce dietary fat consumption has produced intense activity throughout the food industry. Previous exploratory work has indicated that flavour characteristics can influence consumer enjoyment of foods, and reducing the fat content of foods can adversely affect flavour characteristics in comparison with those of full-fat equivalents. However, there is little work reported in this area in the scientific literature. The project aims to quantify and model the relationship between fat content and the perceived flavour and flavour-release characteristics of processed foods and to provide guidance to the industrial partners in developing reduced-fat foods with improved flavour characteristics. The palatability of food is to a considerable extent governed by its aesthetic or sensory qualities, namely appearance, aroma, texture and flavour. Two problems for nutrition educators are defining appropriate messages and gaining access to target groups. In addition, communication skills are essential if messages are to be presented in a convincing and persuasive manner. The exercise described by Paul Fieldhouse in this article, is designed to meet these needs by giving students the opportunity to devise suitable nutrition messages and to develop practical communication skills in putting their messages across to lay audiences. Initially, evaluation is restricted to giving as much positive feedback as possible, though later more structured assessment can be introduced. The exercise was successful in establishing links between the Polytechnic department and the local community. Examines the health hazards presented by fraud in the food and drinks industry, and provides examples involving factors such as counterfeiting, re-labelling and substitution of inferior ingredients. Considers advances in methodology for detection of adulteration and methods for the prevention of fraud and adulteration. Notes current research in nutrition and food science systems put in place by Nestlé and J. Concludes that the competition between fraudsters and the food and drinks industry is likely to increase in the future, especially as the threat to consumer safety becomes more apparent. Gives a brief overview of the Dietary and Nutritional Survey of British Adults, listing a few of the current research in nutrition and food science and some of current research in nutrition and food science ways that the data have already been used within Government. Some suggestions for further analyses are also outlined. Anyone interested in using the data now available for secondary analyses can join a new user group. A free newsletter, which gives information on how the data are being used and provides a discussion forum for issues related to survey data, is also available. One of the ways to promote fresh produce is through nutritional information. The paper aims to discuss these issues. Wild-grown vegetables were harvested from the National Horticultural Research Institute orchard, in Southwest Nigeria. The contents of investigated quantity minerals as well as trace and heavy metals were determined. This was followed by calcium ranging from 3. Lead had the least content among the heavy metals with range of value from below the detection limit of the method used to 0. This can be a good opportunity to enhance micronutrient supply of the diet of low-income earners which form majority of the society. The Victorian age in England produced an abundance of eccentrics; not least among them a Frenchman called Alexis Soyer. He was a dandy, a cook, a practical joker, a best-selling author, a gourmet who organised soup kitchens in the Irish famine, a man-about-town who slaved in the Crimea as the valued assistant of Florence Nightingale, and an inventor whose patent stove is still in use after more than a hundred years. Purpose — The purpose of this paper is to give some recommendations about how to design a low fat food aliment packaging. Findings — For low fat foods, a good or a poor performance is not sufficient; you have to perform better than those competitors whose competitive capacity is strong enough to influence strategic decision taking. Low fat products must be focused to a particular target. A product of these characteristics cannot be launched for all the markets at the same time, and under the same conditions. Some personal factors do really affect food buying process: socio-demographic characteristics age, gender, income and educationinvolvement, time pressure or motivation. Some packaging factors also affect food buying process: colours, graphics, size, shape, typography. In this regard, a package for a low fat aliment could be designed including a picture on the label showing the benefits of the product i. An umbrella brand for different firms acting in this market could be created, to facilitate their healthy products identification. Iron deficiency is a common condition even in countries with a high economic standard. The presence of iron deficiency implies a lack of balance between the iron which can be absorbed from the diet and the daily iron requirement. This is particularly likely to occur at those ages where the physiological needs are current research in nutrition and food science, i. Iron deficiency is also likely to occur in any circumstance in which there is pathological blood loss, for example from bleeding from the gastrointestinal tract from causes such as piles, peptic ulcers and so on. In the tropics one of the commonest causes of iron deficiency is blood loss due to hookworm infestation. Anaemia is a disease characterised by a reduction in the number of red cells in the blood, or in the amount of the iron-containing red pigment, haemoglobin. Various types of anaemia are known, thus macrocytic anaemia is the name given to the condition when there is an increase in the average size of the red cells in the blood. It is now known that two vitamins, viz. Antibiotics are used in animals to cure disease and prevent suffering. Bacterial populations in animals which are exposed to these antibiotics may be selected for resistance. There is a concern that spread of these bacteria in the food chain to humans may result in the establishment of antibiotic resistant bacteria in people which will prove difficult or impossible to treat with conventional drugs. It is clear that antibiotics must be used carefully to reduce the development of resistance and that steps should be taken to reduce the transfer of bacteria from animals to man. Famed for many centuries as perhaps the best thirst-quencher of all fruits, the lemon has a long history but one which nevertheless does not extend back to Ancient Greek and Roman times. The true origin of the lemon is uncertain, but it may well have been a natural hybrid of the citron and the lime, from which it differs in both shape and thinness of rind. It reached Europe by way of the North African countries and Spain between the ninth and eleventh centuries. Anthropology is the science of man and it is a study not only of what man looks like but how he behaves. It is customary to divide the subject into physical anthropology, which makes a comparative examination of the physical characteristics of human beings, such as their size, shape and colouring, and social and cultural anthropology, which looks at man's beliefs and behaviour and his relationship with his fellows. McCollum and Davis showed in 1915 that at least two such factors were necessary. At the instigation of Drummond these factors were renamed vitamin A and vitamin B. Evans, when making a study of the reproductive capacity of rats at the University of California in 1922, found that animals given a diet containing all the then known vitamins failed to produce normal litters. This observation indicated that another vitamin was required for fertility and subsequently led to the recognition of vitamin E. The vitamin was known to be present in lettuce and wheat germ, since when either of these were added to the rats' feed their fertility was restored. Subsequently, in 1936, by a lengthy procedure for concentrating the vitamin, Evans was successful in isolating the pure substance from wheat germ oil. It was identified as an alcohol with the chemical formula G29H50O2 and found to be fat soluble. At the suggestion of Professor G. Of the factors known to influence metabolic rate it is those with the most marked effect, such as exercise, food intake and temperature extremes, which have attracted the most interest and therefore been the most thoroughly investigated. While researchers have long agreed that emotional disturbance of a subject during a measurement of metabolic rate is likely to lead to errors in the measurement, the evidence for such an effect has been largely anecdotal and there has been very little systematic research attempted. The most widely available method of measuring metabolic rate is that of indirect calorimetry, that is, by estimating oxygen consumption, and the errors inherent in the method, coupled with the difficulty in achieving a consistent baseline, make the study of small increases in metabolic rate, such as would be expected to result from anxiety, very difficult. Traditional king of fruits, the apple has a very long recorded history that might perhaps be traced to the Garden of Eden. Certainly it is the best known fruit of all non-tropical countries, and no other fruit in the world offers such an attractive variety of colours, in green, red and yellow, not to mention russet and gold. Being overweight or obese is widely accepted as a health risk for many years. But recent research in Sweden, France, England and Britain has shown that the areas of the body in which fat is deposited are more important indicator than degree of over weight per se for disorders as ischaemic heart disease, hypertension and diabetes. Joyce Hughes discusses the importance of regional distribution of adipose tissue The standards of dietary management for the British Army stationed in barracks have improved quite considerably over the centuries. These improvements have been even more dramatic in the last twenty-five years since the end of National Service to the point where current research in nutrition and food science could be claimed that the food provided at least equals that found in many industrial catering establishments. The introduction of a wholly volunteer force has increased individual expectations, and if the right calibre of recruit is to be attracted and retained then these expectations need to be satisfied. However, despite the overall improvements in visible standards, these may not have been paralleled by the contribution which the military diet makes to the nutritional status of the soldier. Historically soldiers on joining the army suffered from deficiency diseases and the primary aim was to correct these and prevent any further recurrence. Deficiency diseases are now very rare and the limited research conducted recently indicates that the military diet has followed the general civilian trends. Diseases of affluence are likely to affect the military population in the same way as the civilian population. The objectives of the study were to accumulate information on provision, acceptability, and nutritional adequacy of meals provided, and to compare the nutritional content both with the recommended daily allowance figures and with the nutritional content of meals provided for the children's indigenous counterparts. These include filled croissants, cookies and French bread sandwiches, with names like Franch Franks, le Croissant Shop and Mrs Field's Cookies. At the same time the more mainstream lines or burger and pizza chains are responding to the demands of the more health current research in nutrition and food science consumer by offering nutritional information and products with a healthy image. Describes how 48 subjects participated in experiments to investigate the effect of visual cues in identifying odours. The subjects were first instructed to describe the odour of six fruit solutions, four of which were inappropriately coloured. Second, they were presented with a series of fruit solutions which varied in odour and colour intensity and were asked to rank them in order of odour strength. For the control sets, the odour and colour strengths were compatible; in the experimental sets the odour strength and colour intensity were conflicting. Visual cues are found to influence odour judgements significantly and, when presented with conflicting stimuli, the visual cues appear to override the olfactory sense and distract the subjects from making the correct assessment. Describes an in-depth study of the attitudes to food, food consumption patterns and health of young vegetarian women aged 15-30. Studies women as the ratio of female to male vegetarians is 2:1. Self-completed questionnaires formed the basis of the study and provided information on length of time and degree of commitment to vegetarianism, affect on social relationships, and moral and health factors and food factors influencing the decision to become vegetarian. Food factors appeared to be less distinctive than moral and health factors. Concludes that more research is required, particularly into the strict vegan section of the population. A total of 1,800 interviews are annually undertaken of a representative sample of women. Key issues over the last ten years have been salmonella and eggs, listeria, additives in food, fats in food and beef. All have led to changes in attitudes and behaviour change. Responses to questions were obtained on reasons for weight loss, whether medical advice was sought, how many calories gave steady weight loss, whether dieting took place at certain times of the year, whether women were satisfied with weight loss achieved, and reasons for dissatisfaction with weight loss. Using rating scales the various meal replacements were categorized on the basis of cost, nutritional quality, ease of preparation, taste, satiety, variety and overall satisfaction. Today, however, hardly a week passes without such coverage. This media attention is paralleled by unprecedented use of nutritional themes in the marketing of foodstuffs. A wide variety of products are sold on the basis of claims that they are:.

An umbrella brand for different firms acting in this market could be created, to facilitate their healthy products identification. Our journals cover various disciplines in pharmaceutical research and development, medical subspecialties, engineering, technology, and social sciences. A winner for those of us who devote most of our waking hours to the task of keeping up to date! Outlines the main proven dietary links for various forms of cancer — breast, colorectal, lung, prostate, bladder, gastric, cervical and ovarian, endometrial, pancreatic, oesophageal, laryngeal, oral and pharyngeal, testicular and melanoma. Purpose - Nutraceuticals which have nutritional and therapeutic properties cannot be consumed directly due to their off flavor hence, a carrier in the form of microcapsules may be a better option for their application in foods. This media attention is paralleled by unprecedented use of nutritional themes in the marketing of foodstuffs. Large immigration will influence the pattern; also great differences in the social strata have considerable effects on the lines of development.