Nutrition & Food Science

Vending Machines in Hospital - Are they Healthy? : Table of Contents

Ms. Samantha Kibblewhite, Mrs. Sue Bowker, Dr. Huw Jenkins — Sat Nov 14 08:00:19 GMT 2009

Abstract:
Purpose - A healthy, balanced, and nutritious diet for children and young people is essential for normal growth and development. Vending machines can be a source of food and drink high in fat, sugar and salt, and can undermine healthy eating messages. This paper sets out to examine the contents of vending machines available in the vicinity of paediatric wards and paediatric out-patient departments in hospitals in Wales. Design/methodology/approach - Questionnaires were completed by staff in the Department of Child Health in each NHS Trust in Wales. This paper summarises the results.Findings - Most vending machines found in the vicinity of paediatric wards and paediatric out-patient departments in hospitals in Wales contain a majority of foods high in fat salt and sugar. Only a few contain over 50% of drinks classified as healthy. Research limitations/implications - There is no universally agreed definition of healthy food as related to individual products. This study looks at the availability of foods and drinks classified as ‘unhealthy’ but does not look at the overall diet of the children in the ward. Practical implications - The results of this study should encourage NHS Trusts to consider the contents of vending machines in the vicinity of paediatric wards and paediatric out-patient departments in hospitals.Originality/value - There is much rhetoric around the potential of vending machines to contribute to an unhealthy diet. This is the first paper to identify specific problems with hospital vending machines.

Enzymatic elimination of acrylamide in potato-based thermally treated foods : Table of Contents

Mrs. Zuzana Ciesarova, Dr. Kristina Kukurova, Miss Cyntia Benesova — Sat Nov 14 08:00:19 GMT 2009

Abstract:
Purpose - Acrylamide is a processing chemical contaminant arising from naturally occurring food components during heat treatment. In this study, the possibility of its reduction by L-asparaginase enzyme application was ascertained and confirmed. Design/methodology/approach - As acrylamide itself is formed from amino acid L-asparagine and reducing saccharides via the Maillard reaction, the elimination of one of these precursors by L-asparaginase enzyme in raw material leads to the suppression of acrylamide content in a final product.Findings - The application of L-asparaginase solution in a simulated potato matrix resulted in 50 to 90% reduction of acrylamide content depending on the conditions (enzyme dose, time and temperature of incubation). No significant differences in the activity of bacterial- and fungal-originated enzymes were observed. The positive effect of L-asparaginase application on acrylamide content reduction was confirmed also in raw potato mash as well as in dehydrated potato-wheat semi-products for making of fried pancakes. No detrimental sensorial or quality impacts on final products were observed.Research limitations/implications - A described way of an enzyme application is suitable for homogenized mixtures like batter or mash where the efficiency of enzyme activity in the whole mass is guaranteed.Practical implications - The elimination of acrylamide content in thermally treated foods without an undesirable impact on quality of products could lead to the noticeable diminution of acrylamide intake from foods.Originality/value - This procedure diversifies the possibility of the enzyme application from a cereal sector to potato-based sorts of foods.

Effect of Greek Orthodox Easter Holidays on body weight gain : Table of Contents

Sat Nov 14 08:00:19 GMT 2009

Abstract:
Purpose - It is commonly asserted that a lot of people may gain about 2.5 kg of weight or more over holiday periods, however data is limited. The purpose of this study was to assess potential changes that may occur in body weight, BMI and waist circumference during Easter holidaysDesign/methodology/approach - 138 college students participated in the study in the morning after a 12 h fasting. Body weight was assessed using an electronic scale (Seca ±0.1g), wearing minimal clothing.Paired t-test was used to assess changes in body weight before and after a holiday period.Findings - The mean (± SD) weight increased significantly during the holiday period (+ 1.5±2.4 Kg, P<0.001) and (+1.7±1.3 Kg, P<0.001) for both males and females, respectively. When subjects were classified by BMI as normal or overweight/obese, a significant 2.6±3.5 Kg gain was found (P<0.05) in the overweight/obese group (= 25 kg/m2). The average holiday gain is less than what is commonly asserted. This gain is not ussually reversed and may contribute to the increase of body weight that frequently occurs during adulthoodResearch limitations/implications - A convenience sample (college students), rather than a population-based sample was used and we also did not measure the activity level of the subjects which might have influenced the body weight gain.Practical implications - Originality/value - The article should be of value to nutritionist and clinical dietetics

The influence of the availability of fruits and vegetables in the workplace on the consumption of workers. : Table of Contents

Sat Nov 14 08:00:19 GMT 2009

Abstract:
Purpose - Purpose - To assess the influence of availability of fruits and vegetables on adult workers’ consumption adequacy in the workplace. Design/methodology/approach - Methodology - A total of 1,344 workers, who had meals in 30 different companies, located in the city of São Paulo, Brazil, were assessed. Two indicators were used to assess the following: workers’ consumption of fruits and vegetables; usual consumption, found through a questionnaire on frequency of consumption of these foods; and workplace consumption, assessed with a food consumption questionnaire provided by the company. Availability of fruits and vegetables in the menus was obtained using the descriptions of meals given to workers on three consecutive days. Data analysis was performed with logistic regression models that used two outcomes: usual consumption of fruits and vegetables and consumption of these foods in the workplace. Explanatory variables were divided into two levels: the first one was comprised by workers’ characteristics (sex, age and level of education), and the second one by food availability in the workplace. Findings - Findings - Consumption of fruits and vegetables, both the usual one and that in the workplace) was higher in women, and also in older individuals and those with higher level of education. Availability of fruits and vegetables in the workplace had a significant impact on usual food consumption and especially on the workplace, in which case the variable showed greatest impact on consumption. Originality/value - Originality/value - These study demonstrated the importance of the availability of fruits and vegetables in the workplace that influence consumption of food by workers, revealing the importance of using this environment to promote healthy eating.

Variations in phenolics and antioxidants in onions (Allium cepa L.) : Genotype selection for breeding : Table of Contents

Sat Nov 14 08:00:19 GMT 2009

Abstract:
Purpose - Purpose- The purpose of the paper is to provide a comprehensive evaluation of 34 onion genotypes for their antioxidant activity (AOX) content of phenolics, quercetin, and pungency to enable selection of the best genotype for later experiments of variety breeding or to be used as a vector in the improvement of well-established traditional genotype. Design/methodology/approach - A comprehensive screening of 34 onion (red, pink and white) genotype was carried in order to determine the variation in phenolics, quercetin and total antioxidant activity as potential for breeding for their enhanced levels.Findings - The AOX in red genotype with highest levels of phenolics was roughly three times higher than commercial white genotype. Pungency levels ranged from 3.12 to 10.48 µmoles pyruvic acid/g. Mean phenolic and quercetin content ranged from 60.1 to 1094.8 mg gallic acid equivalents /kg and 22.0 to 890.5 mg/kg quercetin respectively. Antioxidant activity in red genotype (expressed as µmoles trolox/g) ranged from 1.97 to 5.45 and 3.60 to 6.61 in FRAP and CUPRAC assay respectively. Selections, Sel-383, Sel-397, Sel-61-383, and Inbreds, I-40, I-80 and Burgundy are potential genotype with high pungency and AOX.Research limitations/implications - An improvement in breeding effort designed to increase the phenolics, quercetin and total AOX in onions (Allium cepa L.) provided selected material for analysis. Onion genotype and breeding lines with improved antioxidant activity were identified that would help breeders produce onions high in health promoting compounds. Practical implications - Identification of genotypes rich in phenolics, flavonoids and antioxidant activity will help in breeding onion cultivars with enhanced functional properties. Originality/value - The paper attempts to examine onion genotypes using standardized in-vitro antioxidant activity assays

Cytotoxicity and polyphenol diversity in selected parts of Mangifera pajang and Artocarpus odoratissimus fruits : Table of Contents

Sat Nov 14 08:00:19 GMT 2009

Abstract:
Purpose - Research on cancer chemopreventive properties of fruits has increased in recent years. Polyphenols have been suggested to exert such effects. The objective of the present study was to determine the cytotoxic activity of Mangifera pajang (bambangan) and Artocarpus odoratissimus (tarap) crude extracts against selected cancer cell lines (i.e. ovarian, liver and colon cancer) and to compare the amount of selected polyphenols (phenolic acids, flavanones, flavonols and flavones) in the kernel, peel and flesh of M. pajang; and the seed and flesh of A. odoratissimus.Design/methodology/approach - Cytotoxicity activity of the extracts were investigated using MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay while polyphenols were determined using high performance liquid chromatography (HPLC).Findings - The results showed that only the kernel and peel extracts from M. pajang displayed cytotoxic activity in liver and ovarian cancer cell lines with IC50 values ranging from 34.5 – 92.0 µg/ml. The proliferation of colon cancer cell line was inhibited only by the kernel of M. pajang with IC50 value of 63.0 µg/ml. The kernel and peel from M. pajang contained a broad range of polyphenol phytochemicals which might be responsible for the cytotoxicity activity against selected cancer cell lines.Originality/value - Previous reports have indicated that both M. pajang and A. odoratissimus contained high antioxidant properties. This study further determined the phytochemicals profiling in both fruits which might contribute to the antioxidant activity. Besides that, the result from this study showed that the waste of the fruits (i.e kernel and peel) contained superior phenolic phytochemicals and displayed better anticancer potential compared to the flesh; suggested the use of them in health-industry application. Utilization of all parts of the fruits (i.e. flesh, seed, kernel and peel) for the development of nutraceutical and functional food application is suggested.

Nutritional Status of Top Team-Sport-Athletes According to Body-Fat : Table of Contents

Dr. SOUSANA KONDTSNTINOS PAPADOPOULOU, Dr. SOPHIA DIMITRIOS PAPADOPOULOU — Sat Nov 14 08:00:19 GMT 2009

Abstract:
Purpose - The assessment of energy and nutrients intake of elite female athletes and the identification of potential differences according to body fat.Design/methodology/approach - The sample consisted of 69 top female athletes, members of the Greek Olympic National Teams of Volleyball (14 athletes), Basketball (16 athletes), Handball (17 athletes) and Football (22 athletes), aged 25.42+3.86yrs. The participants underwent anthropometric examinations and the body fat percentage (%BF) was calculated according to the equation of Jackson et al., (1980). The sample was divided in two subgroups based on the mean %BF value (35 athletes with %BF=17 and 34 athletes with %BF<17). In addition, a three-day dietary intake record was taken. Findings - The athletes’ BMI was 22.00±1.75 and %BF was 16.94±3.26. Athletes with %BF=17 presented significantly higher energy intake (1696±578kcal) than athletes with %BF<17 (1397±379kcal),p<0.05. There was a significant positive correlation between %BF and energy intake of the athletes, (r=0.300,p<0.05). The athletes with %BF=17 received significantly higher amounts of protein and fat in comparison with athletes with %BF<17. This can be attributed to the fact that these athletes consumed more meat and fat group equivalents than athletes with lower fat levels. Athletes with higher body fat levels presented higher values in vitamins A, B1, B12, folic acid, and minerals P and Mn, p<0.05, compared to the other athletes.Research limitations/implications - Practical implications - Originality/value - The observed deficiencies in energy and macro and micro-nutrients, have to be corrected as they represent a barrier for the elite female team-sport athletes to maintain health and achieve their sport-related nutrition and competition goals.

Fruit and vegetable playing cards: utility of the game for nutrition education : Table of Contents

Dr. Gregor Torkar, Ms. Miša Pintaric, Dr. Verena Koch — Sat Nov 14 08:00:19 GMT 2009

Abstract:
Purpose - The purpose of this study is to measure the effectiveness of fruit and vegetable playing cards for teaching schoolchildren about fruits and vegetables, health, and nutrition. Design/methodology/approach - The participants came from two primary schools in Slovenia; 53 boys and 57 girls. Their average age was 10 (8, 11). The pre-intervention questioning was completed 2 or 3 days before and post-intervention questioning was completed a week after playing the card game. The participating children answered ten multiple-choice questions and one open-ended question. Each participant played the game for two 45-minute lessons. The main goal of the research was to measure changes in their knowledge about fruits and vegetables, health, and nutrition.Findings - After the intervention more children understood why the human body needs dietary fiber, water, and vitamins. The majority of those questioned also understood why fruits and vegetables are important in nutrition. The children learned which fruits and vegetables contain the most vitamin A, vitamin C, vitamin E, dietary fiber, and water.Originality/value - The evaluation of the fruit and vegetable playing cards demonstrated that this game helps teach children about the nutrients in fruits and vegetables and importance of fruits and vegetables in a healthy diet.

Potential of African pear (Dacryodes edulis) as an ingredient in plantain-based composite cookies. : Table of Contents

Sat Nov 14 08:00:19 GMT 2009

Abstract:
Purpose - To explore the level of substitution of margarine with African pear that will be acceptable to consumers. Design/methodology/approach - Recipe for cookies was modified by replacing margarine with African pear. Plantain composite flour was used also. Physical parameters and proximate composition were determined using standard methods. Sensory evaluation was carried out using sensory panelists.Findings - The moisture content of the cookies ranged from 2.09 to 4.10%, fat content and ash contents ranged from 21.40 to 22.90% and 2.14 to 2.77% respectively. The ash content was higher than the value 1.43% recorded for cookies made from 100% margarine. The average value for energy 487Kcal/100g will meet the recommended daily dietary allowance. There was no significant difference on the average weight, thickness, volume and density of the cookies made from 25 to 100% African pear with either 25 or 50% ripe/unripe plantain flour. Average weight, thickness, volume and density were 5.60g, 058mm 9.72cm3, and 0.574g/cm3 respectively. Sensory evaluation revealed that composite flour at 25 to 100% with either ripe or unripe plantain showed significant difference (p<0.05) in taste and overall acceptability. At 50% unripe or ripe plantain composite flour, there was no significant difference in attributes except flavour.Research limitations/implications - Up to 50% level of substitution of wheat for plantain flour was found acceptable in the preliminary report and used. Practical implications - Replacement of margarine with African pear at below and up to 50% was acceptable. Overall acceptability reduced with increasing level of substitution. Originality/value - African pear pulp substitution with as much as 50% did not adversely affect the proximate composition, physical and sensory characteristic. At which level the protein and ash content increased, which is an indication of good nutritional quality. African pear could be processed into value-added product which can be of interest in school-children feeding program and combat malnutrition which is still prevalent in Nigeria.