Nutrition & Food Science

Responding to eating disorders in sport – UK guidelines : Table of Contents

Alan Currie, Jeanette Crosland — Sat Oct 31 08:00:32 GMT 2009

Abstract:
Purpose – Eating disorders are common in sporting populations. They have an adverse effect on athletic performance and can represent a serious health problem. Many practitioners who work with athletes require guidance on how best to respond to these problems. The purpose of this paper is to present an overview of what can be done to address the problem of eating disorders in a high performance sports environment. Design/methodology/approach – Three clinicians (a psychiatrist, dietitian and psychologist) with many years experience of working in a sports environment were tasked with drafting guidelines relevant to elite sport in consultation with a senior sports physician. The group met on three occasions and corresponded by e-mail over a 15-month period. Existing guidelines and literature were reviewed and adapted to the UK high performance sports environment. The guideline was targeted at all practitioners, including coaches, who work in this setting and comments were invited from national sports institutes and governing bodies before the document was finalised. Findings – The guideline summarises current best practice in the prevention of eating disorders in a sports environment. Screening processes are described alongside the necessary response to a positive screen. Advice on accessing therapy and returning to sport during recovery is also provided. Finally guidance is given on how and when to de-select athletes who are ill. Originality/value – This paper presents a comprehensive overview of what can be done to address the problem of eating disorders in a high performance sports environment. It provides practical suggestions and guidance on principles rather than a definitive response to every eventuality in an area that is often difficult and complex.

Effects of low-fat and low-GI diets on health : Table of Contents

Tanefa A. Apekey, Anne J.E. Morris, Shamusi Fagbemi, Graham J. Griffiths — Sat Oct 31 08:00:32 GMT 2009

Abstract:
Purpose – Excess weight and poor quality diets are known to be major and manageable causes of cardiovascular diseases (CVD) but the optimal diet for the prevention and reduction of CVD risk is not known. The purpose of this paper is to compare the effects of low-fat and low-GI diets on weight loss, liver function and CVD risk factors. Design/methodology/approach – In total, 18 overweight/obese females were randomly assigned to eight weeks of either isocalorie (1,200?kcal?day) low-fat (<20 per cent energy intake as fat) or low-GI (=40 per cent energy intake as carbohydrate) diet. Participants kept a one week food and drink intake diary prior to starting the prescribed diet (week 0) and during weeks 4 and 8 of the diet. BMI, blood pressure, serum lipids, AST and ALT concentrations were measured at specific time intervals. Findings – The low-fat group reported more adequate micronutrient intake than the low-GI group. Mean weight, BMI and systolic blood pressure reduced significantly in each group but there was no significant difference between groups. There was no significant change in mean LDL, HDL and total cholesterol concentration within and between groups. Mean triglyceride reduced significantly (33 per cent) in the low-GI group but there was no significant change in the low-fat group. The low-GI diet significantly reduced ALT concentration by 16 per cent after four weeks but there was no significant change for the low-fat group. Originality/value – The paper shows that a low-GI diet may be more effective at reducing CVD risk and improving liver function than a low-fat diet. This extends data on a previous studies that compared low-fat and low-GI diets.

An exploratory study of students' consumption of non-alcoholic beverages in Nigeria: A qualitative perspective : Table of Contents

Ayantunji Gbadamosi, Ojo Olukayode Iwaloye, David Bamber — Sat Oct 31 08:00:32 GMT 2009

Abstract:
Purpose – Given the diversity which exists among various groups of consumers, the purpose of this paper is to explore students' consumption of non-alcoholic beverages in Nigeria. Design/methodology/approach – Three focus groups and 20 in-depth interviews were conducted with students in three universities located in Lagos, Nigeria. Findings – Initial findings indicate that these students' consumption of non-alcoholic beverages is influenced in many ways. Nevertheless, the most striking of these influences are found to be convenience of purchase, along with availability, price, health concerns, and culture/social reasons. Originality/value – The main contribution of the study lies in the relevance of segmentation, targeting, and positioning activities of business organisations in respect of marketing of non-alcoholic beverages. Based on the findings, the empirical study will serve as a valuable input to marketers in their planning, analysis, and implementation of appropriate marketing strategies to students vis-à-vis the highlighted influences on their consumption of this category of food. It will thus serve as a tool for creating competitive advantage in this prevailing volatile business environment.

Total phenols and vitamin C contents of Iranian fruits : Table of Contents

Zeinab Nikniaz, Reza Mahdavi, Maryam Rafraf, Abolghasem Jouyban — Sat Oct 31 08:00:32 GMT 2009

Abstract:
Purpose – The antioxidant characteristics of fruits can be attributed to their contents of polyphenols and vitamins. Because of the interest in the role of antioxidants in human health, the purpose of this paper is to examine the major compounds associated with antioxidant activity, namely total phenolic and vitamin C contents, of some regularly cultivated and consumed fruits in Iran. Design/methodology/approach – In total, 66 fruits from 22 families were chosen for this study. Terbium sensitized fluorescence assay and spectrophotometric method were used to determine total polyphenol and vitamin C contents respectively. The ANOVA with Tukey post-hoc test was used for statistical analyses. Findings – The total mean polyphenol content of fruits was 4.93?±?2.86?mg QE/100?g that were ranging from 0.8?±?0.05 to 11.94?±?0.02?mg QE/100?g with the lowest amount obtained for pear and the highest amount detected in black grape. The polyphenol contents of black grape, sourcherry and pomegranate were significantly higher than those of other fruits (p?<?0.001). The total mean vitamin C content of fresh fruits was 18.34?±?9.77?mg/100?g that were ranging from 57.38?±?0.02 (strawberry) to 11.44?±?0.02 (melon) mg/100?g. The vitamin C contents of strawberry was significantly higher than all other fruits (p?<?0.001). Despite the differences in the polyphenol and vitamin C contents of various fruits, as a good source of nutritious compounds and functional foods, they can be effective in enhancing health status. Originality/value – This paper is believed to be the only one which provides information about the polyphenol and vitamin C contents of Iranian fruits. Also, the polyphenol content was measured by using a newly-developed method.

The influence of socioeconomic status and ethnicity on children's excess body weight : Table of Contents

Vassiliki Costarelli, Yannis Manios — Sat Oct 31 08:00:32 GMT 2009

Abstract:
Purpose – The purpose of this paper is to describe and briefly discuss the prevalence of childhood obesity in selected countries of the WHO European Region in relation to socioeconomic status (SES) and ethnic origin. Emphasis was given on the most recent research papers available. Design/methodology/approach – A search was performed on relevant papers on “Prevalence of Obesity and Overweight in relation to socio-economic status and ethnicity” using MEDLINE and the ISI Web of Science. The search was limited to the age range 0-20 years to the countries of the WHO European Region. Findings – A growing number of studies suggest that children in lower-income families in developed countries are particularly vulnerable to becoming obese. Plausible explanations for the differences in obesity prevalence in migrant children and children with lower SES include poor diet, limited opportunity for physical activity and differences in the perception of ideal body weight together with possible food security issues. It is important to stress that the rising cost of a healthy diet is of great concern. Originality/value – Understanding the prevalence of obesity in children and the social and cultural parameters related to the phenomenon can facilitate the formation of effective public health intervention policies in counteracting childhood obesity.

Panelists liking of canola (Brassica napus) greens : Table of Contents

Rhona L. Miller-Cebert, Nahid A. Sistani, Ernst Cebert — Sat Oct 31 08:00:32 GMT 2009

Abstract:
Purpose – The purpose of this paper is to describe how three traditional cruciferous vegetables: cabbage (Brassica oleracea var. capitata), collard greens (Brassica oleracea var. acephala) and kale (Brassica oleracea var. viridis) were compared to canola greens through sensory analysis to evaluate panelists' acceptance of canola as a potential source of leafy-green vegetable. Design/methodology/approach – Canola cultivars were grown at Alabama A&M University, Winfred Thomas Agricultural Research Station, Hazel Green, Alabama, and harvested at the rosette stage. Traditional vegetables (cabbage, collard and kale) were obtained from a local food specialty store. All vegetables were washed and refrigerated overnight. On the day of testing, vegetables were chopped uniformly in preparation for cooking. Using a nine-point hedonic scale, vegetables were rated for color, flavor and texture. Overall preference was rated using most favorite, second favorite and third favorite. Findings – Color of prepared canola was preferred significantly over other vegetables. There was no significant difference in preference based on texture among canola, collard greens and kale, however, cabbage was significantly preferred by panelists for texture and flavor. The rating for color and texture indicated significant difference among age groups. Response for texture and flavor showed a linear relationship (r2 of 0.69) for the model: color texture?=?flavor, while principal component analysis indicated African-American females, ages 20-29 as outliers. The results suggest that canola greens have the appeal of being accepted as an additional tasty Brassica vegetable. Originality/value – This research provides new data on canola as a potential new green leafy vegetable, based on consumer preference.

Consumer-awareness and information sources on food safety: A case study of Eastern Turkey : Table of Contents

Besir Koç, Melike Ceylan — Sat Oct 31 08:00:32 GMT 2009

Abstract:
Purpose – The purpose of this paper is to emphasize the importance of the sources and means of communications that inform consumers about food risks. Another basic aim of this study is to identify certain effects of communication, such as a change, if any, in consumers' purchasing habits as a result of information they obtain. Design/methodology/approach – Field research was carried out in urban areas of Van province, which is located in the eastern part of Turkey. Questionnaire surveys were conducted through face-to-face interviews with consumers. The sample size was 300 determined using sampling selection method. The data obtained were classified and interpreted according to the education level of the consumers. Chi-square analyses were added to selected charts. In addition, correspondence analysis was used to analyze the general characteristics of consumers related to change in consumption habits and information level regarding the organizations, which supervise food enterprises. Findings – Television was the main information source about food safety for all groups. It was found that consumers changed their food purchasing habits according to the information they received from various sources. However, unlike other groups, those with the lowest educational level mostly took information from health professionals. It was found that 85 percent of participants with a university-level education changed their food purchasing behavior, compared with 56 percent of the participants in the lower educated consumer group. While 46 percent of participants preferred only food products with a quality guarantee, 29 percent of consumers stopped purchasing the food product and 18 percent of consumers began to pay greater attention to food labeling. Originality/value – This study assessed changes in consumer attitudes towards the consumption of food products during the preceding 6 months after receiving information from various communication tools regarding food safety.

Rutin alters fatty acid composition in diabetic tissues : Table of Contents

Narasimhanaidu Kamalakkannan, Khalid S. Alnumair — Sat Oct 31 08:00:32 GMT 2009

Abstract:
Purpose – The purpose of this paper is to explore the role of rutin, a polyphenolic flavonoid on the fatty acid composition in liver and kidney of streptozotocin (STZ)-induced diabetic rats. Design/methodology/approach – Extensive literature review was carried out and no reports on the effect of rutin on the fatty acid composition in diabetic tissues were found. Findings – Streptozotocin-induced diabetic rats showed altered lipid concentration in liver and kidney. The fatty acid composition was also altered in these tissues. Treatment with rutin to diabetic rats significantly decreased the concentration of palmitic acid, stearic acid and oleic acid, whereas linolenic and arachidonic acids were significantly increased in liver and kidney of diabetic rats. Rutin administration to normal rats did not show any significant effect on the fatty acid composition in liver and kidney. Originality/value – This paper gives an idea of the changes in the fatty acid composition of diabetic tissues and during treatment with rutin.

Nutrient values for Australian and overseas chicken meat : Table of Contents

Yasmine Probst — Sat Oct 31 08:00:32 GMT 2009

Abstract:
Purpose – The purpose of this paper is to summarise analysed nutrient data for Australian chicken meat and compare analysed data for Australian chicken meat with overseas data. Design/methodology/approach – Analysed nutrient data for Australian chicken meat was compared with publicly available English language databases from overseas countries. Where similar cuts were available, ratio plots were developed to determine similarities and differences. Baked chicken leg was highest in total fat and wings were composed of the greatest amount of monounsaturated fat. Findings – Nutrient values for calcium, zinc and vitamin E were greatest in the chicken leg, iron in the chicken thigh and the B vitamins varied between chicken breast (niacin), chicken thigh (riboflavin and thiamin). Data for Australian chicken meat was most different from European data and most similar to New Zealand data. The greatest variations were identified for the total fat and fatty acid values. Practical implications – The large differences signify the importance of using local nutrient values and the need to regularly update food composition databases with analysed rather than calculated data. Originality/value – This paper is unique as it provides comprehensive nutrient data for a lean meat source which is popular in Australia. The study also indicates the limitations associated with sourcing food composition data from other databases, despite using the same food name.

Anti-nutritional content of products developed from potato flour : Table of Contents

Poonam Lakra, Salil Sehgal — Sat Oct 31 08:00:32 GMT 2009

Abstract:
Purpose – The purpose of this paper to standardize the technique for the development of potato flour and to incorporate it in development of the products along with defatted soy flour and maize flour. Also, effect of processing techniques like frying and fermentation on anti-nutritional content of the products was studied. Design/methodology/approach – The ingredients as well as developed products were analyzed for the macronutrients, viz protein, ash and fat. Also anti-nutrients like phytic acid, saponin, polyphenols and trypsin inhibitors were estimated by employing standard techniques. Data thus obtained were subjected to analysis of variance according to standard method of statistical analysis. Findings – Potato flour being a versatile ingredient can be easily incorporated in development of various products. Frying and fermentation resulted in decrease of anti-nutritional factors. Originality/value – These developed products could be instrumental in alleviating malnutrition as they have high nutritional value and are low in anti-nutrients.